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Asian cuisine encompasses 6 major regional culinary traditions: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian (Middle East).
European or Western cuisine represents culinary practices from five main regions in Europe: Central European, Eastern European, Northern European, Southern European, and Western European.
The cuisine of the Americas is a fusion of diverse traditions. North America, South America, Latin America, and the Caribbean each contribute their unique flavors and influences, reflecting the rich tapestry of cultures across the continent.
In Africa, the native foods of the five main regions: Central African, East African, North African, Southern African, and West African have distinct differences.
Oceanic cuisine represents the diverse food traditions of the islands in the Pacific Ocean. It includes the flavors of Australia, Melanesia, Micronesia, and Polynesia.
Caribbean cuisine, rooted in the diverse archipelago stretching from the Bahamas to Trinidad, is a vibrant fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese influences. Caribbean cuisine is renowned for its rich flavors, colorful presentations, and generous use of tropical fruits, seafood, and spices.
Mediterranean cuisine blends flavors from diverse cultures like Italian, French, Spanish, Portuguese, Greek ,Turkish, Maghrebi, Egyptian and Levantine It’s a rich tapestry of tastes from the regions surrounding the Mediterranean Sea, offering a unique culinary journey.
