World Cuisines

Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Traveling the world and experiencing the different cultures and cuisines is something we all dream about. 
Foods are the most essential part of our lives and a cuisine is the integral part of every food. Now, as the world is increasingly turning into a global village, foods and recipes are also traveling with the people. Foods now are not restricted to a particular geographical area or society. You can almost find a popular cuisine in any part of the world, no matter where it comes from. So, what are the most popular cuisines in the world? Well, there is no formula to judge. This is a list of worlds some of the most popular cuisines.

The French cuisine is famous all over the world and it is called in the 21st century “haute cuisine” and this is as famous as poetry, arts, meal at restaurant. It has been shaped by many centuries especially from the middle ages. French cuisine is as popular as their beauty products. Pastries are the most important parts of French cooking. But perhaps the most sought after are cheese and wine.

The French Cuisine is renowned for its delicate nuance and affluent flavors. Champagne, Lorraine forms part of the French cuisine. Lavender, Olive oil, honey, garlic  are some of the major ingredients used in the French foods. Hot chocolate, pasta, yoghurt finds a prominent place in the French cuisine.

Along with Italian, French was one of the first world cuisines that traveled well beyond its home country’s borders.


One of the oldest cuisines of the world is Italian. Everyone associates Italian cuisine with pizza, pasta and ice cream but in reality, Italian food is hugely variable, and something that probably isn’t so well known is that food in Italy is distinctively regional, with 20 regions.Wherever you might be though, you can usually expect an Italian meal to be structured as follows: Antipasto (appetizer), primo (rice or pasta), second (meat) and dolce (dessert).

The Italian cuisine is one the greatest and oldest which back to 4th BC which is worldwide to known as the discovery of new world with introduction of potatoes, tomatoes, bell peppers and maize. It is very rich in the regional diversity of kinds and tastes and has great influence on the abroad.

Wine and cheese plays a prominent role in the Italian Cuisine. Coffee particularly espresso is another significant item in the Italian cuisine. Pasta dishes with the tomato as main ingredient are a very popular Italian dish. Noodles of varying shapes and sizes are added into the Pasta dishes and based on it the pastas are called by various names such as maccheroni, penne, linguine, spaghetti, lasagna, and fusilli. Tortellini and ravioli are some of the major ingredient found in it.

Famous for Parmesan cheese and Parma Ham, Italy actually produces more than 400 types of cheeses and 300 different types of sausages.


The Chinese cuisines are third the most famous and widely used cuisines by third world countries, Europe, South America and Australia. In the Chinese cuisine there are two major one is rice southern of china which has developed cuisine flavor based on the rice like beers, wines and vinegars and northern china which grows wheat and has developed cuisine like noodles, breads, dumplings and steamed buns.

The Chinese staple food comprise of noodles, rice, sauces, vegetables & seasonings. Cantonese, Anhui, Jiangsu, Hunan, Szechuan, Shandong & Zhejiang are some of the regional cuisines. In the Cantonese Chinese regional cuisine the traditional cooking procedures such as steaming, stewing, frying are utilized. Dim sum, & Pecking duck are a few renowned delectable Chinese dishes that tickles your taste buds.


Indian cuisines are one the oldest culinary and cooking style surviving in the world. In Indian cuisines the most of  foods are spices and hard cooked. In the country it greatly varies from one region to another region in the cooking style and ingredients. The great influence of Indian cuisine is north Indian, south Indian , east and west Indian cuisines.

The Indian Cuisine is another traditional cuisine in the world. Cultural and religious options characterize the Indian foods. The Indian foods are prepared with the native herbs, spices, vegetables, etc. Rice, bajr (pearl millet), Atta (wheat flour) form the staple food in Indian cuisine. The north Indian foods are prepared with mustard and peanut oil, whereas the South Indian foods are prepared with coconut and sesame (gingelly) oil. The South Indian foods are flavored with curry leaves. Saffron, rose petal essence, cardamom, are used for seasoning the sweet dishes.


This is famous worldwide for maintaining its five tastes of senses like hot (spicy), sour, sweet, salty and bitter. It is very delicious cuisines of the world and blend of its unique cooking methodology and style. The Thai cuisine has the effect of Chinese, Burma, Cambodia and Malaysia.

The Thai Cuisine is another popular cuisine in the world. Many Thai foods which are now popular have its roots in China.  Some of the well-known Thai dishes are fried rice noodles (kuaitiao rat na ), rice porridge (chok), steamed buns (salapao).


The Mexican cuisine is UNESCO listed in the “Intangible world heritage” and it is famous for its taste, color and decoration of food item. It has inherited from centuries to come into present days. In the Mexican cuisine also the elements of European cooking methodology and serving style.

It is a composite cuisine used with native ingredients as well as the elements brought by the Spanish explorers. The local ingredients comprises of cocoa, tomatoes, squashes. The Spanish and other Europeans introduced chicken, pork, herbs, cheese into the Mexican cuisine. Tortillas made out of corn and wheat is a popular Mexican food. The burritos, chimichangas, fajitas and chili con carne have been adopted by Western restaurants as Mexican food, but this only really represents Northern Mexico.

The food of Central and South Mexico is subtler and more sophisticated, with many dishes having roots in the ancient Mayan culture. You will find tortillas all over the country, along with plenty of eggs and vegetables.

Chilies, chocolate, tomatoes and cumin are major flavorings.


Japanese cuisines is supposed one the renowned and highly rating cooking methodology, culinary and ingredient. In the today world only Japan has been awarded by Michelin stars which are high in the rest of world. Michelin guide is red guide on the food and cooking methodology which is originated from the France. Japanese cuisine is mostly based on the seasonality of food which is the cheapest and freshest.

Cooked vegetables in broth, pickled vegetables, and fish form part of the Japanese foods. Red bean paste is a major ingredient used in the Japanese cuisine. Sushi is a delicious Japanese food that has gained immense popularity. Seasonality is also a major factor in Japanese cuisine.

Another well-known concept from Japanese cuisine is teriyaki (“tear-ee-ah-kee”). Teriyaki is a method of Japanese cooking where meat (traditionally fish, but now more commonly other meats) is grilled while being coated or basted in a marinade. teriyaki marinade is made by combining soy sauce, a sweetener such as sugar or honey, and mirin (“meer-in”), which is a sweet Japanese rice wine (used more for cooking than for drinking).


Spain ‘s location has great impact on its food, cooking techniques, and ingredients and foreign foods. This is country where the most war fought over and invaded by Europeans and Romans. In the Spanish food cultures have highly influence of foreigners.

Sausages, stewed cod bean tortilla, tomato bread are the common Spanish foods.  Rice, Spinach, eggplants, peach, lemon, almonds and orange are the common ingredients used in the Spanish cuisine.

Generally though, the Spaniards do not tend to eat much beef and lamb, preferring pork and game meats and particularly, the fabulous array of seafood readily available around the coast.

Probably the most famous feature of Spanish cuisine is tapas.

This is an array of deliciously tasty snacks and the dishes often have complex recipes and layers of flavors.


Greek has very diverse food culture in the world. It has great influence of Egypt, Cyprus, turkey, Italy Balkans and Levant. Greek cuisines have been source for many other country food cultures. In its dinning items it includes appetizers, soups, vegetarian and dishes, meat and sea food, desserts and sweets and cheese which is wide eaten throughout Greece but unknown to the outside world.  Heavily influenced by African cuisine thanks to the slave trade, Caribbean food is spicy, comforting and soulful. Food staples include peppers, sweet potato, coconut, plantain, goat, plenty of tropical fruits and lots of leafy green vegetables. Favorite dishes include goat curry, callalloo, rice and peas and of course, ackee and salt fish.

Olive oil, fresh vegetables, grains and bread, spices and cheeses abound in Greek cuisine.

sweet desserts like baklava are common as well as kebab-like dishes, known as souvlaki (“soo-vlahkee”) or gyro (“yee-roh”), which are served wrapped in or alongside flatbreads like pita.

Frequently used spices include oregano, mint, dill, bay, basil, thyme and fennel.


In the Lebanese cuisines are very flexible and has great impact of regional food seasonality and availability like fruits, fresh fish, seafoods and animal fats on the major scale. In the some parts of country like mountain goat and red meats are eaten, poultry chickens area ten in the urban areas. In the Lebanese cuisine has huge influence of the Middle East, Turk and France on the cookery techniques. In the middles east’s countries say that Lebanese food in deeds is very delicious and unique

The Lebanese cuisine consists of enormous quantity of whole grain, starches, vegetables, fruits, fresh fish, etc. When compared to the red meat poultry is often used in many Lebanese foods. Olive oil, and garlic are the major ingredients used in the Lebanese cuisine. The foods are often seasoned with lemon juice. Douma (cooked lamb and yoghurt along with rice), Hammana ( a stew made out of Kidney beans) are some of the popular Lebanese food.

With a wonderful fusion of Mediterranean and Arabic influences, Lebanese food contains a lot of vegetable dishes, loads of fresh fruit, fresh fish and seafood and little animal protein.

Like Greek and Turkish cuisine, the mezze is a major feature – a selection of salads, vegetable dips, pickles and Arabic bread.


The Australian cuisine is greatly influenced by the British traditions. Olive oil, pickled onions, quince paste, egg noodles, Barossa cheese are some of the common ingredients used in the Australian cuisine. The Australian meat pie, Australian hamburger, fish and chips are some of the popular foods.

As one of the youngest countries on earth, the cuisine is a terrific hybrid of all the races that made the journey to the land down under.

You have a mix of British and Eastern European, but these have been “lightened” up by the differences in produce and latterly, there has been a heavy Asian influence .And of course, there’s the ubiquitous BBQ.


The best way to describe American cuisine is that it is a mongrel. Every ethnic grouping that landed in the New World brought their food traditions with them. As the races became more homogenized, some foods grew in prominence, both nationally and regionally.

Some foods were adapted and changed, like the frankfurter becoming the all-American hot dog, and Italian pizzas becoming deep dish, and others were invented in the USA, like hamburgers, Buffalo wings and Coca Cola. Many dishes are found all over the country but each region has its little nuances. Some clear regional differences exist – the Tex-Mex cooking of Texas, the soul food of the South, the Jewish deli culture of New York – but most often, they are regional cooking methods for dishes that can be found everywhere.

Tex-Mex:  A Fusion Cuisine

No doubt you’ve heard of the hearty bean (and often beef) stew called chili. This dish is ubiquitous in North America. For some people, their personal recipe is a source of great pride and has led to competitions such as chili cook-offs. While you might think that this dish is an important part of Latin American cuisine, it is in fact more representative of a type of cuisine called Tex-Mex. Tex-Mex has its roots in the cultural exchange that occurred in the regions of the southern United States that border Mexico (it stands for Texan-Mexican). It’s a bunch of dishes that we often associate with being Mexican such as fajitas, nachos and chimichangas. These dishes often include ingredients that are rarely found in traditional Mexican cuisine, like cumin. In particular the heavy addition of cheese is definitely a North American influence. There’s a good chance that the Mexican restaurant in your town is more Tex-Mex than Mex.


Due to the European influence as well as an African influence due to the slave trade, combined with its island geography, the Caribbean has developed a distinct culinary identity within Latin American cuisine.

Cassava and corn were widely cultivated, cooked in dishes with wild animal meat and flavoured with hot chilies called aji (“ah-gee”).

Common ingredients such as beans and rice are popular, along with cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, various locally available meats and curries.

Other important staples like plantains and fish feature prominently. Plantains are a variety of banana and, compared to the sweet bananas we’re used to in Canada, look large and unripe, are far less sweet and much starchier. Plantains are often fried, but they can also be boiled, grilled or used as an ingredient in soup. Caribbean cooking features a lot of fish and seafood. Lobster, crayfish, conch, crab, among a variety of fresh fish, are abundant in the Caribbean Sea and feature prominently in many flavorful dishes.


Like Japan and China, Korea’s cuisine is based on rice, vegetables, fish and meat. However, the real emphasis in Korean cuisine is on sensible eating and nutritional balance. Flavour and colour are of great importance, which has led to a diet that is both healthy and attractive.

Ancient creation of the national dish of Korea, kimchi (“kim-chee”). Kimchi consists of pickled and preserved vegetables, meat, fish or a combination of the three. The ingredients are fermented in earthenware jars either in straw huts or buried in the ground for several months. The resulting spicy and salty dish is added liberally to a variety of dishes and is known for being incredibly healthy. In fact, one serving can provide over 50 per cent of the daily recommended amounts of vitamin C.

Like most of the Asian cuisines, the staple of Korean food is rice, served with meat, seafood and vegetables.


South African cuisine is very much like the people of the country themselves – charismatic, eclectic, culturally diverse, wholesome and downright vivacious. There is an authenticity in traditional South African menus, with influences drawn from each culture. South Africans are united by a love of their country’s food, the iconic Braai – meat on an open fire; Boerekos – rib sticking farm food; and spicy Malay dishes – all fresh, all local and all uniquely South African.


The country of Morocco is a great representative for North African cuisine. There is an old Moroccan proverb that states, “Here, you eat with your eyes”, and colour plays a huge role in the country’s cuisine. The eggplant’s rich purple, pure white garlic and vibrant saffron are just a few regularly used ingredients that infuse dishes with a burst of colour. . One of the national dishes of Morocco, a popular slow-cooked stew-like meal called tagine (“tah-geen”), is one such colourful dish. Typically, a tagine consists of meat or fish and vegetables or fruit. These stews are served with bread, which is dipped into the stew.


The cuisine of South East Asia includes the countries of Thailand, Cambodia, Malaysia, Indonesia, Laos, Myanmar, the Philippines, Singapore and Vietnam. Many of these countries have been heavily influenced by the cuisines around them, including China and India.

Both the cuisines of Malaysia and Myanmar bear significant similarities with that of Thailand, especially in the widespread use of chillies and coconut milk.

Vietnamese cuisine, in contrast, is known for the wide variety of noodle soups it boasts. Each soup has its own distinct history, flavour and regional influence. The most popular of these soups that we see so often in the west is pho (“fuh”). This dish is an aromatic beef broth filled with noodles, sliced beef, onions, and cilantro and garnished with Thai basil and bean sprouts.

The cuisines of Singapore, the Philippines and Indonesia differ in that they are island nations. fish is a common staple here. The usual staples that traditionally grow in the tropics are common here, like cassava, coconut, corn and tropical fruit.

Rice continues to be a staple throughout the region. Like the rest of South East Asia, influences from China and India are common. However, there are also other influences that include Polynesia and Arab. In fact, the popular national dish of Indonesia, satay (“sah-tay”), a dish of seasoned skewered grilled meat, is thought to have been a legacy of the Arabs.

Filipino cuisine, by contrast, has some Spanish influence due to occupation by that country from the 16th century to 1898. This has led to an integration of Spanish ingredients like chorizo (a spicy pork sausage, “chore-ee-zoh”) and Mexican ingredients like tomatoes and chocolate into the cuisine of the Philippines. The diversity of influences in this region has resulted in some very unique, varied and delicious cuisines.


Mediterranean cuisine is the food that comes from the countries and cultures on the Mediterranean Sea, the large body of water that lies between Asia, Europe and Africa.

Much of the region’s cuisine has been founded around what is called the “Mediterranean triad”: wheat (for bread), grapes (for wine), and olives. Fresh vegetables, beans and legumes prominently used. Vegetables like eggplant, tomatoes, cucumbers, artichokes, squash, spinach and other lettuces are commonly used.

These vegetables can be baked, sautéed, grilled, roasted, pureed and served fresh atop salads. Aromatics like onions and garlic often take centre stage in the region, and their flavor is often allowed to shine through in a simple dish, unfettered by complicated sauces

In addition, fresh herbs grow well throughout this part of the world and feature prominently in its cuisines. While there is some cultural variation, the use of certain herbs like basil, oregano, thyme, rosemary, marjoram, parsley, mint, garlic, tarragon, fennel, cilantro and saffron is common.

Eastern Mediterranean Cuisine

The cuisine of the eastern Mediterranean encompasses that of the Middle East and Greece.

Staples of Middle Eastern Cuisine One of the most important and versatile staples in the Middle Eastern diet is bread.

Pita bread are popular throughout the Mediterranean and we see them throughout the cuisines of Greece, North Africa, Iran, Armenia, Turkey and even parts of the Indian Subcontinent.

Another popular bread product is known as lavash (“lah-vash”), a flatbread popular in Iran, Iraq and Turkey. Another popular type of bread is called simit, a chewy sesame seed covered bread ring that is either served plain or at breakfast with tea, jam or cheese.

The most popular method of preparing meat is the kebab (“kah-bahb”), which is meat cooked over an open flame. Kebabs are usually served with some type of bread and salad.

A very popular dip that has found its way into western kitchens is the chickpea-based hummus. In fact, “hummus” is the Arabic word for “chickpeas”. Chickpeas are also used to make another popular Middle Eastern street food: falafel. These little balls are deep-fried mixtures of ground chickpeas, herbs and spices. It is most often served wrapped in a pita with tahini or hummus, salad and pickled vegetables. Falafel is considered a national dish of Egypt, Palestine and Israel.


Can you believe we just toured the world’s greatest cuisines? What a culinary journey.From amazing ingredients that have travelled the globe, to dishes that have histories thousands of years in the making, hopefully this has been an awakening experience. What’s impressive is that we’ve only begun to touch on the amazing variety of cuisines that exist in the world. So think of how much more there is to explore. Don’t end your culinary journey here, keep seeking out and learning all you can. The most important part of this journey is to taste the amazingly diverse foods of the world. Don’t be afraid just because something looks strange or even smells strange. You’ll never know if you like it unless you actually taste it. Remember that to some cultures it can be seen as rude to not at least try the food that someone offers to you. Respect the people who prepared the food and respect the food itself. Just because you don’t like something doesn’t mean that the people who do like it are weird. Every person has different tastes and preferences that are shaped by time, experience and culture. You never know, you may like something in the future that you don’t like now. So be open-minded about the world’s foods and the people who make them. Each of the world’s foods is important nourishment for someone, and it’s important to keep that in mind as you continue your culinary adventure. It will make you a better cook, a better critic, and more importantly, a better and more appreciative eater.