European cuisine

[2] Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.

Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans.

Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.

Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert.

This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with chopsticks.

Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.

Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron.

[17] In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash.

In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe.

[18] Among many such specialities, Austria is famous for Wiener schnitzel, a breaded veal cutlet served with a slice of lemon; the Czech Republic for world-renowned beers; Germany for world-famous wursts, Hungary for goulash.