1.the act of preparing something (as food) by the application of heat"cooking can be a great art" "people are needed who have experience in cookery" "he left the preparation of meals to his wife"
2.the practice or manner of preparing food or the food so prepared
CuisineCui`sine" (kw?`z?n"), n. [F., fr. L. coquina kitchen, fr. coquere to cook. See Kitchen.]
1. The kitchen or cooking department.
2. Manner or style of cooking.
definition of Wikipedia
Ainu cuisine • Albanian cuisine • American Chinese cuisine • American cuisine • Ancient Greek cuisine • Andalusian cuisine • Andhra cuisine • Anhui cuisine • Arab cuisine • Aragonese cuisine • Argentine cuisine • Asian cuisine • Assyrian cuisine • Asturian cuisine • Australian cuisine • Balearic cuisine • Balkan cuisine • Bangladeshi cuisine • Basque cuisine • Beijing cuisine • Belarusian cuisine • Berber cuisine • Bosnian cuisine • Botswanan cuisine • Brazilian cuisine • Brigade de cuisine • Buddhist cuisine • Byzantine cuisine • Cajun cuisine • Cameroonian cuisine • Canadian Chinese cuisine • Canarian cuisine • Cantabrian cuisine • Cantonese cuisine • Caribbean Chinese cuisine • Caribbean cuisine • Castilian-Leonese cuisine • Castilian-Manchego cuisine • Catalan cuisine • Caucasian cuisine • Central Asian cuisine • Chef de cuisine • Chettinad cuisine • Chinese Imperial cuisine • Chinese Islamic cuisine • Chinese aristocrat cuisine • Chinese cuisine • Congolese cuisine • Costa Rican cuisine • Cuisine - Thailand • Cuisine classique • Cuisine en dix minutes • Cuisine of Burma • Cuisine of California • Cuisine of Colombia • Cuisine of France • Cuisine of Germany • Cuisine of Italy • Cuisine of Japan • Cuisine of Karnataka • Cuisine of Kentucky • Cuisine of Kerala • Cuisine of Lapland • Cuisine of Mexico • Cuisine of New England • Cuisine of New Zealand • Cuisine of North Dakota • Cuisine of Palau • Cuisine of Philadelphia • Cuisine of Quebec • Cuisine of Serbia • Cuisine of Singapore • Cuisine of Spain • Cuisine of Toronto • Cuisine of Ukraine • Cuisine of the Midwestern United States • Cuisine of the Northeastern United States • Cuisine of the Republic of Macedonia • Cuisine of the Southern United States • Cuisine of the United States • Cypriot cuisine • Czech cuisine • English cuisine • Ethiopian cuisine • Filipino Chinese cuisine • Floribbean cuisine • French cuisine • Fusion cuisine • Fuzhou cuisine • Galician cuisine • German cuisine • Ghanaian cuisine • Greek cuisine • Guizhou cuisine • Gujarati cuisine • Hakka cuisine • Haute cuisine • Hellasian cuisine • Henan cuisine • History of Chinese cuisine • Honduran cuisine • Huaiyang cuisine • Hubei cuisine • Hunan cuisine • Hungarian cuisine • Icelandic cuisine • Indian Chinese cuisine • Indian vegetarian cuisine • Indonesian cuisine • Ipoh cuisine • Iranian cuisine • Iraqi cuisine • Italian cuisine • Italian-American cuisine • Japanese Chinese cuisine • Japanese cuisine • Jiangsu cuisine • Jiangxi cuisine • Kashmiri cuisine • Kid Cuisine • Korean Chinese cuisine • Korean cuisine • Kurdish cuisine • Lappish cuisine • Lean Cuisine • Lebanese cuisine • Levantine cuisine • Liaoning cuisine • Louisiana Creole cuisine • Lowcountry cuisine • Macedonian cuisine • Maharashtrian cuisine • Malaysian cuisine • Malvani cuisine • Maya cuisine • Medieval cuisine • Mexican cuisine • Mirepoix (cuisine) • Mongolian cuisine • Monkey brains (cuisine) • Montenegrin cuisine • Moroccan cuisine • Namibian cuisine • Native American cuisine • Nepalese cuisine • New American cuisine • New Mexican cuisine • Newa cuisine • Norwegian cuisine • Okinawan cuisine • Oriya cuisine • Ottoman cuisine • Pakistani cuisine • Parsi cuisine • Penang cuisine • Peranakan cuisine • Polish cuisine • Puerto Rican cuisine • Quebecois cuisine • Rajasthani cuisine • Roman cuisine • Scottish cuisine • Senegalese cuisine • Serbian cuisine • Shaanxi cuisine • Shandong cuisine • Shanghai cuisine • Shanxi cuisine • Sicilian cuisine • Sindhi cuisine • Slovenian cuisine • Somali cuisine • South American cuisine • South Asian cuisine • South Indian cuisine • Soviet cuisine • Spanish cuisine • Swedish cuisine • Szechuan cuisine • Taiwanese cuisine • Tapa (Filipino cuisine) • Tape (Indonesian cuisine) • Tatar cuisine • Teochew cuisine • Tianjin cuisine • Tibetan cuisine • Turrón (Filipino cuisine) • Uduk (cuisine) • Udupi cuisine • Ugandan cuisine • Uzbek cuisine • Valencian cuisine • Vegetarian cuisine • Venezuelan cuisine • Vietnamese cuisine • Welsh cuisine • Yemeni cuisine • Yunnan cuisine • Zhejiang cuisine
making up; preparation[Classe]
catégorie de cuisine (fr)[Classe]
cuire (des aliments) (fr)[Classe]
aliment de l'homme (fr)[Thème]
nourriture (pour l'homme) (fr)[Classe]
cuisine; art of cooking; cookery; preparation[ClasseHyper.]
bake, cook, fry[Dérivé]
nourriture (pour l'homme) (fr)[Classe]
cuisine; art of cooking; cookery; preparation[ClasseHyper.]
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Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
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There have been many significant improvements during the last century in food preservation, storage, shipping and production. Today, most countries, cities and regions have access to their traditional cuisines and many other global cuisines, and new cuisines continue to evolve in contemporary times. An example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.
Cuisine can be stated as the foods and methods of food preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religious or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
Global cuisines can be categorized by various regions according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, and cultural differences. For example, in Central and South America, corn (maize), both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.
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