Cuisine in the context of "Tableware"

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples like rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The world's earliest eating establishments recognizable as restaurants in the modern sense first emerged in the Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture in the 7th century during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century.

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly.

The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with US cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures with long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.

A restaurant is a business that prepares and serves food and beverages to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, featuring a wide variety of cuisines and service models — ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants to high-priced luxury establishments.

European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe.

The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions. Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, cornmeal (polenta or mămăligă) is a major part of the cuisines of Italy, the Balkans and the Caucasus. Although flatbreads (especially those with toppings, such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads—cold dishes with uncooked or cooked vegetables, sometimes with a dressing—are an integral part of European cuisine.

Abalone (/ˈæbəloʊni/ or /ˌæbəˈloʊni/; via Spanish abulón, from Rumsen aulón) are sea snails in the genus Haliotis, the only genus in the family Haliotidae. Abalone shells are distinctive for their flattened, ear-like shape, nacreous interior, and row of holes used for respiration. The flesh of abalone is widely considered to be a delicacy, and is consumed raw or cooked by a variety of cuisines. Abalone are globally distributed, with approximately 70 known species alive today. Though some species are small, the largest abalone can attain a length of 300 millimetres (12 in).

The culture of Bangladesh is intertwined with the culture of the Bengal region of the Indian subcontinent. It has evolved over the centuries and encompasses the cultural diversity of several social groups of Bangladesh. The Bengal Renaissance of the 18th early 19th centuries, noted Bengali writers, saints, authors, scientists, researchers, thinkers, music composers, painters, film-makers have played a significant role in the development of Bengali culture. The culture of Bangladesh is deeply intertwined with the culture of the Bengal region. Basically, Bengali culture refers to the culture of Bangladesh. The Bengal Renaissance contained the seeds of a nascent political Indian nationalism which was the precursor in many ways to modern Indian artistic cultural expression.

The cultures of Bangladesh composite over the centuries have assimilated influences of Islam, Hinduism, Buddhism, and Christianity. It is manifested in various forms, including music, dance, drama; art craft; folklore folktale; languages literature; philosophy religion; festivals celebrations; as well as in a distinct cuisine culinary tradition.

Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food.

Humans eat various substances for energy, enjoyment and nutritional support. These are usually of plant, animal, or fungal origin, and contain essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. Humans are highly adaptable omnivores, and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture. As agricultural technologies improved, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their region of the world. Geographic and cultural differences have led to the creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.

Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.

There are many varieties of basil including sweet basil, Thai basil (O. basilicum var. thyrsiflora), and Mrs. Burns' Lemon (O. basilicum var. citriodora). O. basilicum can cross-pollinate with other species of the Ocimum genus, producing hybrids such as lemon basil (O. × citriodorum) and African blue basil (O. × kilimandscharicum).