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Central European cuisine consists of the culinarycustoms, traditions andcuisines of the nations ofCentral Europe.
The cuisines within each country in the region is strongly influenced by the localclimate. For example,German,Austrian andSwiss cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, morefish and variousseafood can be found more frequently. More mountainous areas near theAlps house dishes that containcheese,milk andbutter among otherdairy products.[1]
While Croatia, Czechia, Hungary, Lithuania, Poland, Slovakia and Slovenia are often geographically regarded as central European, their cuisines are considerably dissimilar to the cuisines of Austria, Germany and Switzerland.Czech,Lithuanian,Polish andSlovak cuisine are alternatively regarded as part of the eastern European culinary sphere due to strongEast Slavic influences.Croatian andHungarian are alternatively regarded as southeastern European orBalkan cuisines due to strongOttoman andSouth Slavic influences.
During theBronze Age andIron Age the basic foods werepulses, wild fruits and nuts, andcereals.Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper, pistachio, almond, dates, olives, melons and rice were difficult to cultivate locally they remained imported luxuries, out of reach for most. Evidence has been found for dill, celery seeds and other seasonings atBibracte and other excavation sites.[2][3]
Austrian cuisine
Croatian cuisine
Czech cuisine
German cuisine
Hungarian cuisine
Liechtensteiner cuisine
Lithuanian cuisine
Polish cuisine
Silesian cuisine
Slovak cuisine
Slovenian cuisine
Swiss cuisine.svg) | ThisEuropean cuisine–related article is astub. You can help Wikipedia byexpanding it. |
