Cuisine

 Food and food preparation associated with a specific region are known as that region’s cuisine. Cuisine can be national, such as the fresh fish and noodles associated with Japanese food. Cuisine can also be regional or local. California cuisine, for instance, is known for mixing different types of national cuisines, such as French and Chinese.

A food’s adaptability to a specific region can define that region. Maize, native to North and Central America, is considered one of Mexico’s greatest “national treasures.” An image of Xochipilli, the Aztec god of maize, appears on Mexico's 100-peso bill.

Most cuisines feature staple foods of the region. In the Democratic Republic of Congo, boiled cassava root is a staple food. The large leaves of the cassava and a fiery pepper sauce called pili-pili are often part of a traditional Congolese meal. Fresh-picked bananas, papayas, and pineapples are frequently eaten. Animal proteins from poultry, fish, and crocodiles are also popular foods in the Democratic Republic of Congo.

Climate can also impact the cuisine of a region. Much of Russia faces cold winters, so few crops grow there. Warm soups are a large part of Russian cuisine. Borscht, or beet soup, is probably the most familiar Russian soup. Beets are vegetables that are capable of growing in the cold, hard ground. Grains that grow well in cold climates are also popular in Russian cuisine. Kasha, for example, is cooked grains, such as buckwheat, barley, or semolina. Blini, or buckwheat pancakes, are served with caviar, smoked fish, butter, and sour cream. Pickles, cucumbers, and onions are widely eaten.

Since Japan is surrounded by the ocean, fish is a mainstay of Japanese cuisine. It is prepared in a variety of ways. Sashimi, for example, is raw fish dipped in seasoned soy sauce. Tempura is prawns or slices of fish and vegetables dipped in batter and fried. Most sushi is made from flavored rice covered with slices of raw or cooked fish and vegetables.

Even non-native foods can define a region. Potatoes were introduced to Ireland in the early 17th century, probably by the explorer Sir Walter Raleigh, who brought the tubers home with him after exploring the Americas. Potatoes, especially the “lumper” variety, grow well in cold climates and rocky soil. Within 200 years, the population of Ireland was dependent on lumpers for most of their carbohydrates. A potato disease, or blight, struck Ireland in the mid-19th century, causing the so-called Irish Potato Famine. More than a million Irish people died of malnutrition, and a million more were forced to immigrate.

Often, cuisine reflects a country or region’s history. Pho, for instance, is a Vietnamese noodle soup made with large chunks of meat, vegetables, and spices, such as basil. Vietnam was a French colony from the 19th century to the middle of the 20th century. French colonists brought French cuisine with them, including the stew called pot au feu. Pho is an adaptation of pot au feu, with the most significant addition being rice noodles, which are native to Southeast Asia. “Pho” even sounds like “feu.”

The growing number of immigrants in many cities has broadened people’s tastes in food. Many foods associated with national cuisines are inventions of immigrants. Chicken tikka masala, for example, is one of the most popular “Indian” dishes in the world. Chicken tikka masala was invented by an immigrant Pakistani chef in Glasgow, Scotland.

Often, immigrants will adapt their traditional diet with foods not available in their homeland. Chinese-American food, for instance, often features tomatoes and potatoes, foods that are not native to Asia.

Cuisine varies widely, even within a specific region and a specific food. In the Carolinas region of the United States, for example, there are more than a dozen types of traditional barbecue. In this region, pork is the most familiar barbecued meat, although chicken and beef are also barbecued. Some barbecues feature a mustard-based sauce, while others feature tomato, vinegar, or molasses. Still other traditional barbecues are “dry,” and feature spice-based rubs instead of sauce.