Understanding European Cuisine

European cuisine generally refers to the cuisines of Europe as well as other Western countries. This term is often used in an Asian context to distinguish it from Asian cooking styles. However, when used by a Westerner, such term refers to the cuisines specifically in Europe alone. European cuisine is therefore often synonymous to Continental cuisine.

Generally, the most prominent portion of European cuisine is meat, in which steak is the most common. Furthermore, European cuisine also puts emphasis on the value of sauces as accompaniments and condiments. Among the common sources of starch in this cuisine are wheat-flour bread, pasta and pastries. Furthermore, dairy products are used in cooking for European cuisine except for the French’s nouvelle cuisine.