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"count": 213,
"next": "https://www.worldfood.guide/api/cuisines/?format=api&page=2",
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"results": [
{
"name": "Afghan",
"othernames": "",
"territory": "Afghanistan",
"description": "The Cuisine from Afghanistan is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet football-shaped melons.\r\n\r\nChaWal = Rice\r\nDhaniya = Coriander\r\nHaldi = Tumeric\r\nLaal Mirch = Red chilli\r\nLehsan Adrak = Ginger garlic\r\nMoong Daal (Chilky Vali) = Green gram split peas\r\nNamak = Salt\r\nPalak = Spinch\r\nPani = Water\r\nPyaaz = Onion\r\nQeema = Mince\r\nZeera = Cumin",
"uri": "https://worldfood.guide/cuisine/afghan/",
"dishes_count": 37,
"pictures_count": 40
},
{
"name": "-African-",
"othernames": "",
"territory": "Africa",
"description": "Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported. In some parts of the continent, the traditional diet features a lot of milk, curd and whey products.\n\nDepending on the region, there are also sometimes quite significant differences in the eating and drinking habits and proclivities throughout the continent's vast populations: Central Africa, East Africa, the Horn of Africa, North Africa, Southern Africa and West Africa each have their own distinctive dishes, preparation techniques, and consumption mores.",
"uri": "https://worldfood.guide/cuisine/-african-/",
"dishes_count": 42,
"pictures_count": 43
},
{
"name": "Albanian",
"othernames": "",
"territory": "Albania",
"description": "It is a representative of the cuisine of the Mediterranean. It is an example of the Mediterranean diet due to the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse due to the environmental factors such as the geological and climatic conditions, which are suitable for the cultivation of nearly all kinds of herbs, vegetables and fruits. Nevertheless, olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, which has been produced since antiquity throughout the country particularly along the coasts.",
"uri": "https://worldfood.guide/cuisine/albanian/",
"dishes_count": 17,
"pictures_count": 17
},
{
"name": "Algerian",
"othernames": "",
"territory": "Algeria",
"description": "Algerian cuisine differs slightly from region to region. Every region has its own cuisine, including Kabylie, Algiers, and Constantine. Algerian Cuisine is influenced by various cultures such as Berber, Andalusian, Ottoman, Arabic, and French.It is a very rich cuisine but it still is not known around the world. Most of the Algerian dishes are centered around bread, lamb, beef or poultry, olive oil, fresh vegetables and fresh herbs. Traditionally, no Algerian meal is complete without bread, traditional bread is almost always made with semolina, french bread is also widespread. Pork consumption is forbidden to devout Muslim inhabitants of Algeria in accordance with Sharia, religious laws of Islam.",
"uri": "https://worldfood.guide/cuisine/algerian/",
"dishes_count": 14,
"pictures_count": 14
},
{
"name": "American",
"othernames": "",
"territory": "United States",
"description": "The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.\r\n\r\nEarly Native Americans utilized a number of cooking methods in early american cuisine that have been blended with early European cooking methods to form the basis of american cuisine. When the colonists came to Virginia, Massachusetts, or any of the other English colonies on the eastern seaboard of north america, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. the american colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the west indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture.\r\n\r\nhttp://en.wikipedia.org/wiki/cuisine_of_the_united_states",
"uri": "https://worldfood.guide/cuisine/american/",
"dishes_count": 630,
"pictures_count": 697
},
{
"name": "American Chinese",
"othernames": "Chinese American",
"territory": "United States",
"description": "Style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and differ significantly from those found in China. Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants",
"uri": "https://worldfood.guide/cuisine/american_chinese/",
"dishes_count": 36,
"pictures_count": 42
},
{
"name": "American-Southern",
"othernames": "Southern",
"territory": "United States",
"description": "The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.\n\nThe most notable influences come from African, English, Scottish, Irish, German, French, and Native American cuisines. Tidewater, Appalachian ,Creole, Lowcountry, and Floribbean are examples of types Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.\n\nMany items such as squash, tomatoes, corn (and its derivatives, including grits), as well as the practice of deep pit barbecuing were inherited from the southeastern American Indian tribes such as the Caddo, Choctaw, and Seminole. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products such as breads and cheeses) are more associated with Europe. Black-eyed peas, okra, rice, eggplant, benne (sesame) seed, sorghum, and melons, as well as the spices can be attributed to peoples of African origin.\n\nhttps://en.wikipedia.org/wiki/Cuisine_of_the_Southern_United_States",
"uri": "https://worldfood.guide/cuisine/american-southern/",
"dishes_count": 36,
"pictures_count": 40
},
{
"name": "Andorran",
"othernames": "",
"territory": "Principality Of Andorra",
"description": "Andorran gastronomy is mainly Catalan, although it has also adopted other elements of French and Italian cuisines. The cuisine of the country has similar characteristics with the neighbors of the Cerdanya and the Alt Urgell, with whom it has strong cultural ties. Andorra's cuisine is marked by its nature as mountain valleys. Typical dishes of the country are the quince all-i-oli, the duck with winter pear, the lamb in the oven with nuts, pork civet, the massegada cake, the escarole with pear trees, confited duck and mushrooms, escudella, spinach with raisins and pine nuts, jelly marmalade, stuffed murgues (mushrooms) with pork, dandelion salad and the Andorran trout of river. To drink, the mulled wine and beer are also popular. Some of the dishes are very common in the mountainous regions of Catalonia, such as trinxat, embotits, cooked snails, rice with mushrooms, mountain rice and mató. https://en.wikipedia.org/wiki/Andorra",
"uri": "https://worldfood.guide/cuisine/andorran/",
"dishes_count": 1,
"pictures_count": 2
},
{
"name": "Antigua And Barbuda",
"othernames": "",
"territory": "Antigua And Barbuda",
"description": "Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie (pronounced \"foon-jee\") and pepperpot. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish, and lobster (from Barbuda). There are also local confectionaries which include: sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.\r\n\r\nAlthough these foods are indigenous to Antigua and Barbuda and to some other Caribbean countries, the local diet has diversified and now includes local dishes of Jamaica, such as jerk meats, or Trinidad, such as Roti, and other Caribbean countries.\r\n\r\nhttps://en.wikipedia.org/wiki/Antigua_and_Barbuda#Cuisine",
"uri": "https://worldfood.guide/cuisine/antigua_and_barbuda/",
"dishes_count": 1,
"pictures_count": 1
},
{
"name": "Argentine",
"othernames": "",
"territory": "Argentina",
"description": "Argentine cuisine may be described as a cultural blending of Indigenous, Mediterranean influences (such as those created by Italian and Spanish populations) within the wide scope of livestock and agricultural products that are abundant in the country 'Argentine Gastronomy'.\n\nArgentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes.\n\nThe great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. https://en.wikipedia.org/wiki/Argentine_cuisine",
"uri": "https://worldfood.guide/cuisine/argentine/",
"dishes_count": 50,
"pictures_count": 59
},
{
"name": "Armenian",
"othernames": "",
"territory": "Armenia",
"description": "The cuisine from Armenia belongs to the family of Caucasian cuisines, and has strong ties with Turkish cuisine, Georgian cuisine, Persian cuisine, and Levantine cuisine.\n\nArmenian cuisine is similar to those of neighboring countries with many features but it differs from them a lot, too. For example, Armenians value the natural taste of food.\n\n- The flavor of the food relies on the quality and freshness of the ingredients rather than on excessive use of spices.\n\n- Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter, when fresh herbs are not available.\n\n- Wheat is the primary grain and is found in a variety of forms, such as: whole wheat, shelled wheat, bulgur (parboiled cracked wheat), semolina, farina, and flour. Historically, rice was used mostly in the cities (especially in areas with a large Turkish population) and in certain rice-growing areas (e.g., Marash and the region around Yerevan).\n\n- Legumes are used liberally, especially chick peas, lentils, white beans, and kidney beans.\nNuts are used both for texture and to add nutrition to Lenten dishes. Of primary usage are walnuts, almonds, pine nuts, but also hazelnuts, pistachios (in Cilicia), and nuts from regional trees.\n\n- Fresh and dried fruit are used both as main ingredients and as sour agents. As main ingredients, the following fruit are used: apricots (fresh and dried), quince, melons, and others. As sour agents, the following fruits are used: sumac berries (in dried, powdered form), sour grapes, plums (either sour or dried), pomegranate, apricots, cherries (especially sour cherries), and lemons.\n\n- In addition to grape leaves, cabbage leaves, chard, beet leaves, radish leaves, strawberry leaves, and others are also stuffed.",
"uri": "https://worldfood.guide/cuisine/armenian/",
"dishes_count": 17,
"pictures_count": 17
},
{
"name": "Aruban",
"othernames": "",
"territory": "Aruba",
"description": "Aruban cuisine is a fusion of African, Spanish, French, Dutch, Indian, and even Chinese cuisine. These traditions were brought from the many homelands of this region's population. Carnival Calamari, Keri Keri, Curry Goat/Chicken, Keshi Yena. Just replace the typical rice or potato with the Aruban typical side dish funchi or pan bati.",
"uri": "https://worldfood.guide/cuisine/aruban/",
"dishes_count": 10,
"pictures_count": 9
},
{
"name": "Australian",
"othernames": "",
"territory": "Australia",
"description": "Australian cuisine refers to the cuisine of Australia and its indigenous and colonial societies. Indigenous Australians have occupied Australia for some 40,000 to 60,000 years, during which they developed a unique hunter-gatherer diet, known as \"bush tucker\", drawn from regional Australian flora and fauna—such as the kangaroo. Australia was, from 1788 to 1900, a collection of British colonies in which culinary tastes were strongly influenced by British and Irish migrants - and agricultural products such as beef cattle, sheep and wheat became staples in the Australian diet. Post-war Australia's multicultural immigration program lead to a diversification of the cuisine of Australia, particularly under the influence of Mediterranean and East Asian Australians.\n\nhttps://en.wikipedia.org/wiki/Australian_cuisine",
"uri": "https://worldfood.guide/cuisine/australian/",
"dishes_count": 24,
"pictures_count": 24
},
{
"name": "Austrian",
"othernames": "",
"territory": "Austria",
"description": "Over the hundreds of years of Austria's existence, a unique tradition of Austrian Cuisine has emerged. Its traditional and well-known recipes attract millions of tourists each year. Austria's rich Cuisine is a result of its history as a multi-national empire, where all kinds of different cultures contributed their very own nuances.",
"uri": "https://worldfood.guide/cuisine/austrian/",
"dishes_count": 31,
"pictures_count": 31
},
{
"name": "Azerbaijani",
"othernames": "",
"territory": "Azerbaijan",
"description": "Azerbaijani cuisine (Azerbaijani: Azərbaycan Mətbəxi, refers to the cooking styles and dishes of the Azeri in Azerbaijan republic and Iranian Azerbaijan. Its cuisine has a lot in common with Iranian and Turkish cuisine. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of their culture and is deeply rooted in the history, traditions and values.\n\nOut of 11 climate zones known in the world, the Azerbaijani climate has nine.This contributes to the fertility of the land, which in its turn results in the richness of the cuisine.",
"uri": "https://worldfood.guide/cuisine/azerbaijani/",
"dishes_count": 31,
"pictures_count": 31
},
{
"name": "Azorean",
"othernames": "",
"territory": "",
"description": "The Azores is an archipelago of nine islands of various sizes, all of which are geographically isolated, both from the mainland and from each other. They lie in the Atlantic Ocean approximately two-thirds of the way between the United States and the coast of mainland Portugal. This is one of the main reasons that the food of the Azores is so little known.But here you will find the tstly dishes from Azorean cuisine",
"uri": "https://worldfood.guide/cuisine/azorean/",
"dishes_count": 15,
"pictures_count": 15
},
{
"name": "Bahamian",
"othernames": "",
"territory": "Bahamas",
"description": "Bahamian Cuisine refers to the foods and beverages of the Bahamas. It includes seafood such as fish, shellfish, lobster, gumbo, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, potatoes, and pork. Popular seasonings commonly used in dishes include chilies (hot pepper), lime, cilantro, tomatoes, gumbo, onions, garlic, allspice, cinnamon, rum, and coconut. Rum-based beverages are popular on the island. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.\n\nBahamian cuisines are somewhat related to the American South. A large portion of Bahamian foodstuffs are imported (cf. economy of the Bahamas). International cuisine is offered, especially at international hotels.\n\nhttps://en.wikipedia.org/wiki/Bahamian_cuisine",
"uri": "https://worldfood.guide/cuisine/bahamian/",
"dishes_count": 8,
"pictures_count": 8
},
{
"name": "Bahraini",
"othernames": "",
"territory": "Bahrain",
"description": "The cuisine of Bahrain consists of dishes such as Biryani, Harees, Khabeesa, Machboos, Mahyawa, Maglooba, Qouzi and Zalabia. Qahwah is the national beverage. Bahrain is a small island state near the western shores of the Persian Gulf. Wikipedia",
"uri": "https://worldfood.guide/cuisine/bahraini/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "Balearic",
"othernames": "",
"territory": "Balearic Islands",
"description": "It is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.",
"uri": "https://worldfood.guide/cuisine/balearic/",
"dishes_count": 8,
"pictures_count": 8
},
{
"name": "Balkans",
"othernames": "",
"territory": "Balkans",
"description": "Balkan cuisine is naturally eclectic because the region has experienced so many influences throughout the ages. From ancient Romans who strarted olive oil production to the Ottoman Turks in the Middle ages and finally the Italian and German influences have made their cuisines and gastronomic customs more sophisticated. However, the true spirit of the Balkans is in their mountains.\n\nMeat is the main ingredient: grilled, baked or smoked. In Christian countries they mainly eat pork, while Muslims prefer beef. There are about half a dozen meat specialties known under the common title of “roštilj” or “skara”, which comes from the name of the specific type of grill on which these meals are prepared. The most popular one, called ćevap (derived from the Turkish kebab), has quite a peculiar geography. Several Balkan cities compete for the title of the Balkan ćevap capital.\n\nhttps://travelsecretsmag.wordpress.com/2014/04/21/could-you-introduce-me-to-balkan-cuisine/",
"uri": "https://worldfood.guide/cuisine/balkans/",
"dishes_count": 6,
"pictures_count": 6
}
]
}