Eastern European cuisine
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Eastern European cuisine is a term regarding the cuisine of Central and Eastern Europe.
The cuisine of a country is strongly influenced by its climate. For example, eastern German cuisine, Polish cuisine and Russian cuisine show many similarities, yet differ considerably from the cuisines of the Balkan peninsula.
[edit] See also
- Armenian cuisine
- Belarusian cuisine
- Bulgarian cuisine
- Czech cuisine
- Georgian cuisine
- German cuisine
- Hungarian cuisine
- Lithuanian cuisine
- Moldovan cuisine
- Polish cuisine
- Romanian cuisine
- Russian cuisine
- Slovak cuisine
- Slovenian cuisine
- Tatar cuisine
- Ukrainian cuisine
[edit] Books on Eastern European cuisine
- Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
- Montanari, Massimo , Il mondo in cucina (The world in the kitchen). Laterza, 2002
- Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
- Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4
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