page_title: List of European cuisines
section_title: Northern European cuisine
hierarchical_section_title: List of European cuisines / Northern European cuisine
caption_attribution_description: Deutsch: Irish Stew
context_page_description: This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. European cuisine refers collectively to the cuisines of Europe and other Western countries. European cuisine includes cuisines of Europe, including that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used by Westerners, the term may refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.
  The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.
context_section_description: Baltic cuisines
  Estonian cuisine
  Latvian cuisine
  Lithuanian cuisine
  Cuisines of the Islands of the North Atlantic (IONA)
  Irish cuisine
  British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala."
  English cuisine
  Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider European cuisine as a result of foreign and local influences both ancient and modern. Scotland's natural larder of game, dairy, fish, fruit, and vegetables is the integral factor in traditional Scottish cooking. Scotland, with its temperate climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance. Agriculture was introduced, with primitive oats quickly becoming the staple.
  Welsh cuisine
  Cuisine of Saint Helena
  Anglo-Indian cuisine
  Balti cuisine
  Wine from the United Kingdom
  Regional foods
  British Sunday roast
  Fish and chips
  Scandinavian cuisines
  Danish cuisine
  Danish wine
  Faroese cuisine
  Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine. Since the majority of Greenland is covered by permanent glaciers, the sea is the source of most domestically sourced food. Seafood dishes include various fishes (often smoked), mussels, and shrimp. Ammassat or capelin, a fish in the salmon family is commonly consumed. The national dish of Greenland is suaasat, a traditional Greenlandic soup. It is often made from seal meat, or from whale, reindeer, or sea birds. The soup often includes onions and potatoes, and is simply seasoned with salt and pepper, or bay leaf. The soup is often thickened with rice, or by soaking barley in the water overnight so that the starches leach into the water. During the summer, meals are often eaten outdoors.
  Finnish cuisine
  Icelandic cuisine
  Lappish cuisine
  Norwegian cuisine
  Swedish cuisine
  Swedish wine
caption: Irish stew is a traditional stew made from lamb, or mutton, potatoes, carrots, onions, and parsley.[13]
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