Cuisines From Around the World

Food Cuisine

We English have an incredible palette- I mean who doesn’t love a traditional Chinese takeout alongside some German beer? All joking aside, a full English breakfast or fish and chips can be considered iconic British meals.

But have you tried other countries’ cuisine? It may not seem like it but one of the most important cultural differences we can have is our meals. After all, the perception and history of a country can largely impact what becomes commonplace grub.

Do you want to expand your palette and try some new foreign meals? Well then this is the place to look! Below we’ve made a list of cuisines from different cultures. Find something that sounds good? Try it! You never know, you could find a new favourite!

Dream Doors American Cuisine


Let’s start off with our close cousins, shall we? The cuisine of the United States reflects its history as European colonisation of the Americas yielded the introduction of a whole number of ingredients and cooking styles.

These various styles continued expanding well into the 19th and 20th centuries, alongside the immigration of many civilians from other cultures, therefore a rich diversity in food preparation was spread throughout the country.

Notable meals include:

  • Apple Pie- This is a “fruit pie”, in which the principal filling ingredient is apple.
  • Burgers- A burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.
  • Hot Dogs- A hot dog, or frankfurter, frank, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun.
  • Fast Food- Fast food is a type of mass-produced food that is prepared and served very quickly, therefore The food is typically less nutritionally valuable compared to other foods and dishes.
  • Ribs- Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab.

Dream Doors Caribbean Cuisine


Traditions were brought from many different countries when they moved to the Caribbean, therefore the Caribbean cuisine is a fusion of many different cultures, such as: African, Cajun, European, Spanish etc. In addition, the population have also created their own styles that are unique to the region.

Eventually, over time, food from the Caribbean had evolved into a narrative technique through which their culture has been accentuated and promoted.

Notable meals include:

  • Seafood- Seafood, whether swimming or in a shell, is a Caribbean highlight. A Long staple of sailors crossing the Atlantic.
  • Jerk- The signature flavour of Jamaica and one of the Caribbean’s most famous cuisines, jerk refers to a very spicy dry or wet rub applied to chicken or other meat.
  • Goat Stew- This broth is heartier on islands like Aruba and Bonaire, where it is called kabritu (or cabrito) and locals solemnly proclaim that their own mother’s version is best.
  • Papaya- As a tasty fruit staple, this grows wild and on farms almost everywhere. It comes in yellow and orange varieties and when perfectly fresh is served plain with a squeeze of lime for a sweet and luscious breakfast.
  • Cuban Sandwich- This hearty sandwich was once the lunchtime meal for labourers in Havana. Soft, crusty white bread is layered with ham, roast pork and some sort of mild white cheese.

Dream Doors Greek Cuisine


Greek cuisine has a culinary tradition of some 4,000 years, playing a huge part in Greece’s culture. Its flavours often changed alongside Greece’s seasons and geography.

Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence throughout Europe and beyond. It was massively influenced by other neighbouring cultures, as evidenced by several types of sweets and cooked foods.

Notable meals include:

  • Taramasalata- This creamy blend of pink or white fish roe with either a potato or bread base is best with a drizzle of virgin olive oil or a squeeze of lemon.
  • Olives and Olive Oil- Greek meals are accompanied by local olives, some cured in a hearty sea salt brine, others like wrinkly throubes, eaten uncured from the tree.
  • Dolmades- Eaten as a finger food, some stuffed vine leaves incorporate mincemeat with the long-grain rice, others, simply a heady combination of thyme, dill, fennel, oregano or pine nuts.
  • Moussaka- This dish is based on layering: sautéed aubergine, minced meat fried pureed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, and then a final fluffy topping of cheese and béchamel sauce.
  • Grilled Meat- Greeks are masters of charcoal-grilled and spit-roasted meats. Souvlaki is still Greece’s favourite fast food, both the gyros and skewered meat versions wrapped in pitta bread, with tomato, onion and lashings of tzatziki.

Dream Doors Japanese Cuisine


Japanese cuisine is based on combining the staple food, which is steamed white rice or gohan (御飯), with one or several okazu or main dishes and side dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles).

The phrase ichijū-sansai (一汁三菜, “one soup, three sides”) refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine. This term is also used to describe the first course served in standard kaiseki cuisine nowadays.

Major emphasis is placed on seasonality of food or shun (旬) and dishes are designed to herald the arrival of the four seasons.

Notable meals include:

  • Sushi- Put simply, sushi is raw fish served on rice seasoned lightly with vinegar and in a variety of flavours and textures.
  • Ramen- Ramen and egg noodles in a salty broth is considered Japan’s favourite late-night meal.
  • Unagi- Unagi is river eel grilled over charcoal and lacquered with a sweet barbecue sauce. According to folklore, unagi is the ideal antidote to the heat and humidity of Japan’s stultifying summers.
  • Tempura- For this fried food dish batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy-flavoured broth spiked with grated radish for dipping.
  • Kaiseki- Part dinner, part work of art, kaiseki is Japan’s posh cuisine. It originated centuries ago alongside the tea ceremony in Kyoto. There’s no menu, just a procession of small courses meticulously arranged on exquisite crockery.

Dream Doors Moroccan Cuisine


Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. The palette is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharian influence.

Morocco produces a large range of fresh Mediterranean fruits and vegetables. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine.

Notable meals include:

  • B’ssara- At a few pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with a swirl of olive oil, a sprinkling of cumin and bread fresh from the oven.
  • Tagine- A tagine is a clay cooking pot with a conical lid that gives its name to a whole myriad of dishes.
  • Couscous- ‘Seksu’ or couscous is a fine wheat pasta traditionally rolled by hand, often steamed over a stew of meat and vegetables.
  • Fish Chermoula- With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.
  • Harira- During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup. It is rich with tomatoes, lentils, chickpeas and lamb.

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