This new cuisine has exotic ingredients like mangos and portobello mushrooms.

Asian cooking has played a particularly large role in American fusion cuisine.

The cuisine of the American South has been influenced by the many diverse inhabitants of the region, including Americans of European descent, Native Americans and African Americans.

Argentine cuisine is heavily influenced by its European roots and has regional variations.

Food has become a part of material culture, and cuisine is much more than a substance.

Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine.

The recent increase of catfish farming in the Mississippi Delta has brought about an increase in its usage in Cajun cuisine in the place of the more traditional wild-caught trout ( the saltwater species ) and red fish.

Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15 – 45 minutes ( depending on the color of the desired product ), until the mixture has darkened in color and developed a nutty flavor.

Where there are historical immigrant Chinese populations, the style of food has evolved and been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or lesser extents.

This has resulted in a number of forms of fusion cuisine, often very popular in the country in question, and some of these, such as ramen ( Japanese Chinese ) have become popular internationally.

The popularity of curry houses in Britain has encouraged a number of publications aiming to show how the curry house cuisine, as opposed to authentic Indian cuisine, can be recreated at home.

This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides sesame and safflower, Ethiopian cuisine also uses nug ( also spelled noog, known also as niger seed ).

Although espagnole is the French word for Spanish, the sauce has little connection with Spanish cuisine.

Umami, the Japanese word for delicious, is the least known in Western popular culture, but has a long tradition in Asian cuisine.

Gascon cuisine has also had great influence over the cuisine in the southwest of France.

French cuisine has evolved extensively over centuries.

Haute cuisine (, " high cuisine ") has foundations during the 17th century with a chef named La Varenne.

The term nouvelle cuisine has been used many times in the history of French cuisine.

Traditionally, each region of France has its own distinctive cuisine.

German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.

Owing to the diversity of ethnicities in Hawaii and the history of the Chinese influence in Hawaii, resident Chinese cuisine forms a component of the cuisine of Hawaii, which is a fusion of different culinary traditions.

The history of Chinese cuisine stretches back for many centuries and produced both change from period to period and variety in what could be called traditional Chinese food, leading Chinese to pride themselves on eating a wide range of foods.

With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China.

* Mesob Across America: Ethiopian Food in the U. S. A. A book about the history and culture of Ethiopian cuisine

The history of the cooking skills employed in Hunan cuisine dates back many centuries.

During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style.

Legumes have been significant crops in Korean history and cuisine according to earliest preserved legumes found in archaeological sites in Korea.

Chocolate played an important part in the history of Mexican cuisine.

In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.

In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom ( 1351 – 1767 CE ).

* What is Thai cuisine: Thesis on the history of Thai cuisine

The second deals with the humanities, the various aspects of human life: clothing, history, cuisine, architecture and so on.

The busiest times of the year are the summer months, ranging from May to September as tourists from around the world come to enjoy the weather, sandy beaches, history and culture, fusion cuisine ( Balkan, Mediterranean ), and atmosphere of the colourful resort.

Larger fish are more easily filleted, and pike have a long and distinguished history in cuisine and are popular fare in Europe.

People mainly come to Italy for its rich art, cuisine, history, fashion and culture, its beautiful coastline and beaches, its mountains, and priceless ancient monuments, especially those from the Greek and Roman civilization.

Ukrainian cuisine has a long history and offers a wide variety of original dishes.

Iraqi cuisine or Mesopotamian cuisine has a long history going back some 10, 000 years – to the Sumerians, Babylonians, Assyrians, and Ancient Persians.

Hungarian cuisine has influenced the history of the Magyar people.

While this region has its own internal diversity, there is arguably an overall shared history, culture ( music, cuisine ), mind set or world view and closely interrelated dialects of English.

Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself.

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154.

While Moroccan cuisine for the most part remained outside of these relatively recent and contemporary influences, although Moroccan cuisine itself have roots dating back to the heyday of the kingdom of Numidia modern-day Algeria and kingdom of Mauretania modern-day Morocco.

One source has the origin of the St. Paul sandwich dating as far back as the early the 1940s, when Chinese restaurants, desperate to attract the American public to try their cuisine, invented the sandwich to appeal to their palates.