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The European cuisine differs from the cuisine of other continents and has its own peculiarities. Despite the great regional diversity, there are also constants in the selection of dishes that are known and appreciated in almost all of Europe and have conquered the entire world from here. Such standard dishes are for example Pizza (Italy), schnitzel (Austria), Gulyas (Hungary), Borscht (Eastern Europe), Crêpes / pancakes (France, Austria, Czech Republic, Slovakia, Hungary), Cevapcici (Balkans) as well Pasta (have conquered the whole world from China via Italy) and salami (Hungary / Italy / Spain). In the fast food sector, the European cuisine does not need to hide from the North American competition, as the hot sausage (grilled, fried or scalded) was the very first quick meal ever - sausage stands have been handed down in Central Europe since the 18th century. The Doner kebab - actually a Turkish invention - started its triumphal march all over the world from the migrant quarters of Berlin in the 1970s.
The order of the dishes is typical. Soup is usually eaten at the beginning of a meal. If sweets are not served as the main course, which is rare but can happen regionally (for example yeast dumplings, Kaiserschmarren or poppy seed noodles in the Alpine region), it is always served at the end. Combinations that can be found in many kitchens are rather untypical for Europe, such as meat and sweets, as is often the case in oriental kitchens.
The cutlery consists of a knife, spoon and fork. In addition, a large number of special eating utensils such as lobster, fish or dessert cutlery are used. The glasses are often matched to the corresponding drinks. The use of the fork was a European peculiarity for a long time. In other parts of the world people eat with fingers and spoons, or with spoons and chopsticks. There is also a difference to North America, where you put the knife aside after cutting the food and only eat with a fork (zig-zag method).
Types of preparation that were originally only practiced in Europe were cooking in a salt coat or flambéing. Cooking with spirits generally goes back to European cuisine, in other cultures it is either unknown or not allowed for religious reasons. Salting, the salting of meat with the addition of nitrates or nitrites, is only used in Europe to make meat more durable and to change the red meat color and make it heat-resistant.
Fish in a salt crust
Flambé
Traditionally, European cuisine has a high proportion of meat, and sausage and cheese products are also typical. With the large variety of baked goods and desserts, a relatively large amount of sugar is used. The use of lard in the north and olive oil in the south as cooking fats are also typical.
In the restaurant or at home, everyone sits together at the table and we eat together. Traditional customs of other cultures, where you sit on the floor, or where women and men eat separately, are completely unknown.
European cuisine offers a wide range of different dishes and ingredients. From Portugal to Russia and from Scandinavia to Greece there are many exciting culinary discoveries to be made. Various national kitchens can be distinguished:
- Eating and drinking in Germany - Potatoes, cabbage and pork are typical, but there is more to discover.
- Eating and drinking in Greece - Salads and vegetables are very important, sheep and goat meat and feta play a major role, as do fish and seafood.
- Eating and drinking in Ireland - The cuisine is traditionally hearty and nutritious, made from the island's products.
- Eating and drinking in Italy - The Italian cuisine encompasses much more than the Marte "at the Italian restaurant around the corner" would suggest, and it is particularly worthwhile to discover the regional cuisine.
- Eating and drinking in Malta - Maltese cuisine combines Mediterranean, Oriental and British cuisine.
- Eating and drinking in Switzerland - A wonderful variety of local dishes has been preserved in the different regions
- Food and drink in Slovenia - Slovenian cuisine is influenced by Austrian, Italian, Yugoslav, Mediterranean and Hungarian cuisines. This often results in unusual and tasty dishes.
- Eating and drinking in the Czech Republic - The cuisine is simple and hearty, often with roasts, sauerkraut, dumplings and a delicious sauce. The stranger will notice the multitude of different side dishes, especially the many types of dumplings (knedlíky)
There are also culinary products of European provenance:
In almost all of Europe there is traditionally a large density of restaurants of all types and price ranges. In rural areas, the pubs often also function as neighborhood and cultural centers (for example the pubs in the British Isles). A European peculiarity is the coffee house, which is happy to Vienna is specifically attributed, but which - in different forms - is at home throughout Europe and now almost all over the world.
