Initially existed only for the upper class and aristocracy. The marriage of sauces with dishes held utmost importance to achieve gastronomical perfections

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Involves much simpler preparations than classical cooking in addition to utilizing the food items available in each region

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He is also known as the Father of Haute Cuisine (High Cuisine)

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His Cooking principle is to make smaller presentations and use edible products

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Connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western and Southern Europe and Anatolia, on the south by North Africa, and on the east by the Levant.

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Has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, grains, cheeses, meats and fish. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.

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Consists of the cooking traditions and practices from Spain. Olive oil is heavily used in Spanish cuisine. It forms the base of many vegetable sauces. Herbs most commonly used include parsley, oregano, rosemary and thyme.

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Souvlaki, chunks of skewered pork, is still Greece's favourite fast food, served on chopped tomatoes and onions in pitta bread with lashings of tzatziki. Gyros, too, is popular served in the same way. At the taverna, local free-range lamb and pork dominate, though kid goat is also a favourite.

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is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

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Is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine

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There are many dishes that are considered part of French national cuisine today. A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.

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French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Its part of the garde manger chef's repertoire.

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Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

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Traditional British food is a combination of classic dishes and delicacies from the UK, including the Full Breakfast, Pie and Mash, Shepherd's Pie, Roast Dinner, Haggis, Welsh Cawl, Irish Stew and believe it or not, Chicken Tikka Masala.

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