Nyugat

2. Western European Cuisine

In addition to their unique food traditions, Western European countries also have specific
criteria for defining their culinary traditions. For example, food in Western European cuisine
is often prepared with lard or olive oil. In most cultures, sharing food is a very important
tradition. However, in the cultures of Western European countries, meals are more of an
individual experience. People typically eat by themselves and each person's plate is
considered his or her own space. For this reason, unlike in some other food traditions of
Eastern European or Oriental descent, it is not appropriate to take food from someone else's
plate in Western European cultures. This is often seen as a violation of the person's private
space. The exception to this cultural norm occurs during social events and holiday meals.
Meals in Western Europe are often multiple courses, which is another unifying facet of West
European cuisine. The richness and variety of the food found in countries like France, Italy
and Spain have a wide range of consumers. This is one of the reasons why the strategy of
segmenting the markets by age, income, and other demographic variables is almost certain to
work for those who are selling foods or other products in the European Union. Moreover,
some West European culinary habits are incorporated into daily life in other parts of the world
due to historical imperial connections. For example, French culinary traditions are very
influential in Vietnam and Tunisia. The legal protection of cultural practices--something
which would include not only the preservation of specific cultural forms, but the continued
and stable availability of lands or other resources required by those cultures-- both for the
maintenance of the culture itself and the protection of local culture against practices from
larger and more influential traditions. Specifically, some scholars believe that food traditions
and other particularly everyday cultural practices are especially ripe for protection under such
models, given that they reflect an ethos of presence and ongoing cultural exchange and
maintenance. Through legally enshrining a culture's food or customs in Western European
society, these scholars envision the protection of those elements and the stability of the culture
that farms and relies on those methods. The idea of looking at food practices as a way of
studying and understanding history, culture, and daily life is relatively new. However, as more
and more scholars are starting to investigate these connections, the methods, goals, and
theories involved in these kinds of studies are enriching an already diverse field of study. In
general, it becomes easier to see the myriad connections between ordinary eating practices
and the larger cultural and historical forces that shape a society when scholars use the tools of
history, anthropology, and cultural studies to unpack the meaning behind what and how
people eat in everyday life.
2.1. French culinary heritage
So, let's focus on what France is famously known for - its culinary heritage. French food has a
close connection with social life in France and it's not just about the food but it's about the
style of eating. Meal times in France are a real family occasion and a lot of time is spent
around the table together, as well as it's also very common in France to find the whole family
sitting down to lunch together during the week. The French follow a very strict diet. In the
morning, they will usually just have something small, such as a croissant or bread, very
quickly, usually with a hot drink. Lunchtime, they will have the most amounts of food. People
would tend to have a starter and a main meal, then a dessert, followed by a cheese course.
French bread and wine are also served with every meal. In the evening, they will only have a
small main meal but it's still considered to be the most important meal of the day for the
French people. A main feature of French food is that it's known to be the best quality and high
standard food. French cooking skills require long practice, since French cooking is not based
on one particular cuisine but consist of diverse and refined cooking styles. Next up, we've got
a range of typical French dishes that you can expect to find on the menu. "Ratatouille" is a
classic French dish that comes from the region of Provence and it's a stewed vegetable dish
that is sometimes used as a side dish but can also be used as a meal in itself, served with rice
or bread. "Coq au Vin" is a popular French dish that translates to "rooster in wine". It's a
traditional and rusting recipe that involves marinating a tough old bird in wine overnight, as
this helps to tenderize the meat. On a Sunday, you might find "Pot-au-Feu" on the table. This
is a dish made with beef and vegetables which is a typical family meal and it's often said to be
France's answer to the British roast so it's a highly thought-of national dish. Finally, "Crème
Brûlée" is a dessert that's a lot simpler to make than people think. The words "Crème Brûlée"
are French and mean "burnt cream", which is a reference to the layer of hard caramel that sits
on top of the creamy custard. The first thing that comes to most people's minds when they
think of French food is probably bread. Well, bread is highly important in France and is eaten
with nearly every meal, not swear the French cuisine is famously known for its amazing
dishes and it has a very prestigious reputation. All in all, the French has a very traditional and
disciplined way of eating and this really shows in the distinctive, world-famous food that has
come from France. Bon appétit!

2.2. Italian gastronomic traditions

Italian cuisine is widely recognized as one of the most popular and widespread in the world
and - just like the language - it has many regional dialects. Italy itself was only unified in
1861 and so until that time each region had its own identity and this can also be seen when it
comes to food. For example, in the North where there is more livestock, cheeses and rich,
butter-based sauces are more common whereas in the South they use a lot more mozzarella
and tomatoes and of course, olive oil in their cooking and the dishes tend to be spicier. In
Italy, mealtimes are very important especially to families. Lunch, which is the main meal of
the day, can last for a couple of hours so many children are allowed to come home from
school to eat with the family. If they do, children are often allowed to play outside until dinner
time when the family eat together again. However, it is not just the food itself that is
important in Italy, it is also the rituals and traditions of the table which can vary quite a bit
from area to area. For example, in the north, if you ask for parmesan cheese to go on your
seafood pasta you will see some very shocked faces - it is considered a big faux pas.
However, down South in places like Naples, the same dish would not be complete without a
sprinkling of the strong, hard cheese on top. Similarly, in the North it is very rare indeed that
you will find a milk-based coffee ordered after about 11 am - so no cappuccinos after lunch is
the general rule. However, in the South it is perfectly acceptable to order a 'latte' at any time
of the day.

2.3. Spanish and Portuguese culinary delights

Spain and Portugal have shared the Iberian Peninsula for over 800 years, which is why many
cultural similarities can be observed. Therefore, it is not surprising that many of the Spanish
and Portuguese culinary delights have secrets in common. Spanish cuisine is extremely
diverse, due to the various regions that make up the country. The continued regeneration of
Portugal's rich culinary traditions, alongside the influence of other cultures and societies, has
been helped through a greater promotion in recent years of its excellent ingredients and wines
from within the country. However, a more recent phenomenon seems to be the greater interest
and availability in international cuisine in the cities and towns across the nation, particularly
Chinese and Indian food, which is enjoyed with great relish and enthusiasm by locals and
tourists alike, perhaps indicating a greater level of cultural diffusion and classically more
'foreign' dishes joining the plethora of traditional choices already on offer. There are those
typical dishes of Spain, such as paella, gazpacho or churros, found on almost every menu, but
when you delve into the regional areas and what they have to offer, you'll find a whole array
of unique and interesting delights to suit every taste. The mountainous nature of the north and
northwest of the country makes it ideal for grazing and animal husbandry; this is reflected in
the hearty dishes typical of the area, such as cocido maragato, a stew favourite from the León
and Asturias regions. By comparison, the northeastern region of Catalonia and its capital city
Barcelona are famed for a selection of dishes that start a riot of colour and flavours on the
palate. Paella, for instance, is not only a famous dish but also a proud possession of the
Valencians with the credentials to match; it's said that unless a paella is made in its home
province of Valencia, it should not really be called paella at all. The use of saffron and
paprika in the cooking process gives the rice its warm golden colour, and its local popularity
is such that many families will get together on a Sunday to enjoy it as a communal meal.