Europe: Long traditions, great diversity

European cuisine, together with that of North America and Australia/New Zealand, belongs to Western cuisine. The origin of European cuisine as we know it today takes us back to the Renaissance period. Daily life at that time was strongly influenced by different Christian religions. Since then, meat and not bread has been seen as the most important part of a meal.

When looking at European cuisine, there’s a good chance that it involves Southern European cuisine, which includes culinary high-flyers such as France, Italy, Spain and Greece. The diversity by region is enormous and an endless source of inspiration for reinterpreting the classics: