National and Regional Cuisines

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Afghanistan; Albania; Algeria; Anglo-Indian cookery; Anglo-Saxon food; Angola and Mozambique; Antarctica; Arab cuisine; Arabian food; Argentina; Armenia; Australia; Austria; Azerbaijan; Aztec food; Babylonian cookery; Balearic Islands; Balkan food and cookery; Bangladesh; Basque gastronomic societies; Bedouin food; Belgium; Belorussia; Bolivia; Bosnia-Herzegovina; Brazil; Bulgaria; Burma; Byzantine cookery; Cajun food; Cambodia; Canada; Canary Islands; Central America; Central Asian Republics; Chile; China; classical Greece; classical Rome; Colombia; creole food; Croatia; Cyprus; Czech Republic; Dagestan and Chechnya; Denmark; East Africa; Ecuador; Egypt; England; Estonia; Ethiopia; Faeroe Islands; Finland; France; Georgia; German regional cookery; Germany; Goa; Greece; Guyana, Surinam, Guyane; Hawaii; Hokkaido; Horn of Africa; Hungary; Iceland; Inca food; India; Indonesia; Inuit cookery; Iran; Iraq; Ireland; Ireland and the potato; Israel; Italy; Japan; Jewish cookery; Jordan; Korea; Kosovo; Laos; Latvia; Lebanon and Syria; Libya; Lithuania; Luxembourg; Macedonia; Madagascar (Malagasy Republic); Madeira; Malaysia, Singapore, and Brunei; Maldives; Malta; Mauritius; Maya food; medieval cuisine (general); medieval cuisine (the sources); Mexico; Moghul cuisine; Moldova (Moldavia); Mongolia; Montenegro; Morocco; Nepal; Netherlands; New Zealand; Norway; Okinawa; Orkney and Shetland; Pacific islands; Pakistan; Papua New Guinea; Paraguay; Parsi food; Pennsylvania Dutch; Peru; Philippines; Poland; Portugal; Romania; Russia; Scotland; Serbia; Seychelles; Slovakia; Slovenia; Southern Africa; Spain; Sri Lanka; sub-Saharan Africa; Sudan; Sweden; Switzerland; Taiwan; tatar cuisine; Thailand; Tibet; Tunisia; Turkey; Ukraine; Uruguay; USA; Venezuela; Vietnam; Wales; West and Central Africa; West Indies; Yemen.