European Foods
The opportunity to experience a wide variety of European Foods is one of the most enjoyable aspects of traveling to Europe.
Whether it's a simple meal in a restaurant in the Andalusian countryside of Spain or an elegant dinner at a 5 star restaurant in Lyons or pub food in Great Britain, you'll find you understand a country better after enjoying its food. A country's cuisine is dependent on its geography and climate. Does the country have a short growing season with cold wet winters or is the climate milder and drier? Is most of the country mountainous or are there rolling hills and flat lands? Does the country have a long coast line or only a narrow access to the sea? These factors determine what kinds of food the country can grow and produce. Even within a country there can be great variations of climate and geography creating local cuisines. We can arbitrarily divide European Foods into several major regions based on a general similarity in the types of food eaten in that area.
- British Foods (not really European but we include them)
England, Scotland, Wales, and Ireland have similar cuisines but each country has its own unique specialties. These countries have cool, wet climates and are surrounded by water. Fish and other seafood is an important part of the diet in these countries. Traditional British cooking includes lots of fried food and is generally high in fat. Sweets including candy, dessert (generally referred to as "pudding")and pastries are very popular.
- Northern European Foods
In the Netherlands and the Scandinavian countries of
Sweden
, Finland, Norway, and Denmark seafood is readily available. These countries have cold winters and short growing seasons. Their cuisine is centered around dairy products, breads, berries and stone fruits, meats like beef and pork, seafood, shellfish, fish, pickled fish (and pickled vegetables), with vegetable staples including potato and the kale and cabbage families.
- Central and Eastern European Foods
The foods in this region include foods from Russia, Poland,
Slovenia
, Hungary, and Croatia. Most of these countries have long cold winters and relatively small or no coastal area. The emphasis in cooking is on hearty, substantial food like sausages, hearty stews, whole grain breads, and root vegetables like carrots, potatoes and turnips. A wide variety of breads, pastries, and desserts are also popular.
- Mediterranean or Southern European Foods
Italy, Spain, and Greece have moderate climates tempered by the proximity of the Mediterranean Sea. Olives, olive oil, wine, seafood, grains, fruits and vegetables comprise the most popular foods in these and other southern European countries.
- Western European Foods
Pork, beef, and poultry are the main varieties of meat consumed in Germany, Switzerland, Belgium,and Austria and other countries in this region. Seafood is served primarily in the coastal regions. Vegetables are often used in stews or vegetable soups, but are also served as a side dish. Noodles and potatoes are common and bread is a significant part of the cuisine and is considered necessary for a healthy diet.
- French Food (a large country which has a varied climate and geography and therefore diverse local cuisines)
French food is in a class by itself. It is viewed by many as sophisticated and complicated to prepare. The French spend a long time preparing and savoring their food. Much of French culture is reflected in its food. Wine and cheese are very important and France produces large quantities and varieties of both. Sauces and intricate dishes are characteristic of French cooking.
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