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"count": 213,
"next": "https://worldfood.guide/api/cuisines/?format=api&page=8",
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"results": [
{
"name": "Kyrgyz",
"othernames": "",
"territory": "Kyrgyzstan",
"description": "It is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbours, particularly Kazakh cuisine.Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favourite meats, although in modern times many Kyrgyz are unable to afford them regularly.",
"uri": "https://worldfood.guide/cuisine/kyrgyz/",
"dishes_count": 6,
"pictures_count": 6
},
{
"name": "Lao",
"othernames": "",
"territory": "Lao",
"description": "Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.\n\nThe staple food of the Lao is steamed sticky rice, which is eaten by hand. In fact, the Lao eat more sticky rice than any other people in the world. Sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as \"luk khao niaow\", which can be translated as \"children or descendants of sticky rice\". Galangal, lemongrass, and padaek (fermented fish sauce) are important ingredients.\n\nThe most famous Lao dish is larb (Lao: ລາບ; sometimes also spelled laap), a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices. Another Lao invention is a spicy green papaya salad dish known as tam mak hoong (Lao: ຕໍາໝາກຫຸ່ງ), more famously known to the West as som tam.\n\nLao cuisine has many regional variations, corresponding in part to the fresh foods local to each region. A French legacy is still evident in the capital city, Vientiane, where baguettes are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina.\n\nDat = to sear\nMakphav = coconut\nPhed, ເຜັດ = Spicy\nSaeb, ແຊບ = delicious, yummy\nSeen = meat",
"uri": "https://worldfood.guide/cuisine/lao/",
"dishes_count": 36,
"pictures_count": 42
},
{
"name": "-Latin American-",
"othernames": "Latino",
"territory": "Latin America",
"description": "Latin American cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, tacos, pupusas, arepas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.\n\nLatin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.\n\nDesserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, rice pudding, tres leches cake, teja and flan.",
"uri": "https://worldfood.guide/cuisine/-latin_american-/",
"dishes_count": 23,
"pictures_count": 31
},
{
"name": "Latvian",
"othernames": "",
"territory": "Latvia",
"description": "Traditional cuisine of the Republic of Latvia. Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea.\n\nLatvian cuisine has been influenced by neighboring countries in the Baltic region. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Latvian food is generally quite fatty, and uses few spices.",
"uri": "https://worldfood.guide/cuisine/latvian/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "Lebanese",
"othernames": "",
"territory": "Lebanon",
"description": "Food from Lebanon\nLebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.\nhttps://en.wikipedia.org/wiki/Lebanese_cuisine\n\nCommon words:\nMezza = appetizer",
"uri": "https://worldfood.guide/cuisine/lebanese/",
"dishes_count": 38,
"pictures_count": 42
},
{
"name": "-Levantine-",
"othernames": "Bilad Ash-sham",
"territory": "Levant",
"description": "Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions before and during the Turkish-Ottoman Empire which continue to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Palestine, Israel, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo) and northern Iraq; Cypriot cuisine also has strong Levantine influences.\n\nAleppo was a major cultural and commercial centre in this region.\n\nPerhaps the most distinctive aspect of this cuisine are meze including tabbouleh, hummus and baba ghanoush.\n\nhttp://en.wikipedia.org/wiki/Levantine_cuisine\nThe Levant, also known as the Eastern Mediterranean, is a geographic and cultural region consisting of the \"eastern Mediterranean littoral between Anatolia and Egypt\". \n\nThe Levant today consists of Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, and part of southern Turkey (the former Aleppo Vilayet).\n\nCountries and regions sometimes included in the Levant region. (Iraq and Sinai)\n\nEntire territory of countries whose regions are included in the Levant region. (Egypt and Turkey)",
"uri": "https://worldfood.guide/cuisine/-levantine-/",
"dishes_count": 24,
"pictures_count": 30
},
{
"name": "Liberian",
"othernames": "",
"territory": "Liberia",
"description": "Liberian cuisine has been influenced by contact, trade and colonization from the United States, especially foods from the Southern United States (Southern food), interwoven with traditional West African foods. The diet is centered on the consumption of rice and other starches, tropical fruits, vegetables, and local fish and meat. Liberia also has a tradition of baking imported from the United States that is unique in West Africa.\r\n\r\nWikipedia",
"uri": "https://worldfood.guide/cuisine/liberian/",
"dishes_count": 1,
"pictures_count": 1
},
{
"name": "Libyan",
"othernames": "",
"territory": "Libya",
"description": "Libyan cuisine is the cooking traditions, practices, foods and dishes associated with the country of Libya. The cuisine derives much from the traditions of the Mediterranean, North Africa (Tunisian cuisine), and the Middle East (Egyptian cuisine). One of the most popular Libyan dishes is a thick highly spiced soup, known simply as Shorba Arabiya, or \"Arabian soup\". Shorba Arabiya contains many of the ingredients from many other Libyan dishes, including onions, tomatoes, lamb (or chicken), chili peppers, cayenne pepper, saffron, chickpeas, mint, cilantro and parsley. Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam. Tripoli is Libya's capital, and the cuisine there is particularly influenced by Italian cuisine. Pasta is common, and many seafood dishes are available. Southern Libyan cuisine is more traditionally Arab and Berber. Common fruits and vegetables include figs, dates, oranges, apricots and olives.",
"uri": "https://worldfood.guide/cuisine/libyan/",
"dishes_count": 7,
"pictures_count": 7
},
{
"name": "Lithuanian",
"othernames": "",
"territory": "Lithuania",
"description": "Its features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries. It also shares some traditions with Polish and Ukrainian that date back to the grand duchy times. Also, Hungarian, German, and Georgian[citation needed] cuisines as well as Ashkenazi cuisine. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long, difficult and interesting history.\n\nhttps://en.wikipedia.org/wiki/Lithuanian_cuisine",
"uri": "https://worldfood.guide/cuisine/lithuanian/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "Luxembourgish",
"othernames": "",
"territory": "Luxembourg",
"description": "Luxembourg has many delicacies. In addition to French pâtisseries, cake and fruit pies, local pastries include the Bretzel, a Lent speciality; Quetscheflued, a zwetschge tart; verwurelt Gedanken or Verwurelter, small sugar-coated doughnuts; and Äppelklatzen, apples en croûte. Luxembourg's cheese speciality is Kachkéis or Cancoillotte, a soft cheese spread.\n\nFish from the local rivers such as trout, pike, and crayfish are the basis for dishes such as F'rell am Rèisleck (trout in Riesling sauce), Hiecht mat Kraiderzooss (pike in green sauce) and Kriibsen (crayfish), usually prepared in a Riesling sauce. Another favourite is Fritür or Friture de la Moselle, small fried fish from the River Moselle, accompanied by a local Moselle white wine.\n\nMeat dishes include cold Éisleker Ham, literally Oesling ham, from the mountainous north of the country, first marinated for a couple of weeks and then smoked for several days. It is usually served thinly sliced with chipped potatoes and salad. Perhaps the most traditional of all Luxembourg meat dishes is Judd mat Gaardebounen, smoked collar of pork with broad beans. The pork is soaked overnight, then boiled with vegetables and spices. Served in copious slices together with the beans and boiled potatoes, it is considered to be the national dish of Luxembourg. Hong am Rèisleck, similar to the French Coq au Riesling, consists of browned chicken pieces simmered in white wine with vegetables, spices and mushrooms. Huesenziwwi or Civet de lièvre is a jugged hare dish served during the hunting season.\n\nhttps://en.wikipedia.org/wiki/Luxembourg_cuisine",
"uri": "https://worldfood.guide/cuisine/luxembourgish/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "Macanese",
"othernames": "",
"territory": "China, Portugal",
"description": "Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.\n\nCommon cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.\n\nTypically, Macanese food is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas and tastes. Famous dishes include Galinha à Portuguesa, Galinha à Africana (African chicken), Bacalhau (traditional Portuguese salt cod),Pato de cabidela, Macanese chili shrimps, Minchi, and stir-fried curry crab. Other dishes include pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also an integral part of Macanese cuisine.\n\nThe most popular snack is the pork chop bun. The most popular desserts are ginger milk, pastéis de nata (egg tarts), and almond cake.",
"uri": "https://worldfood.guide/cuisine/macanese/",
"dishes_count": 1,
"pictures_count": 1
},
{
"name": "Macedonian",
"othernames": "",
"territory": "Macedonia",
"description": "It is an aspect of Balkan cuisine, is the traditional cuisine of Macedonia. It reflects Mediterranean and Middle Eastern influences and shares characteristics of other Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija.",
"uri": "https://worldfood.guide/cuisine/macedonian/",
"dishes_count": 5,
"pictures_count": 5
},
{
"name": "Malaysian",
"othernames": "Malay",
"territory": "Malaysia",
"description": "Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.\n\nAs a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.\n\nBecause Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal. \n\nhttps://en.wikipedia.org/wiki/Malaysian_cuisine\n\nNasi = Rice\nHar = Prawns\nMee = Hokkien = noodles\nRoti = Bread",
"uri": "https://worldfood.guide/cuisine/malaysian/",
"dishes_count": 90,
"pictures_count": 101
},
{
"name": "Maldivian",
"othernames": "",
"territory": "Maldives",
"description": "The cuisine of Maldives is a rich assortment of traditional cuisine and comprises three main components: tuna, coconut and rice. In the past, Maldivians depended on fish and coconuts, breadfruit, millet and tubers. Over time, foreigners influenced the cuisine of Maldives, as the country lay on an important path of ancient trade and travel. The cuisine of Maldives, with its foreign influences, is a distinctive blend with its own flavours, symbolizing a unique culinary identity. In addition to fish, coconuts and rice, local dishes are heavy on vegetables and spices. Maldivians use fresh ingredients in their cooking and follow their finest traditions to make a wide range of delicious dishes.",
"uri": "https://worldfood.guide/cuisine/maldivian/",
"dishes_count": 1,
"pictures_count": 2
},
{
"name": "Malian",
"othernames": "",
"territory": "Mali",
"description": "Mali cuisine includes rice and millet as staples of Mali, a food culture heavily based on cereal grains. Grains are generally prepared with sauces made from edible leaves, such as sweet potato or baobab, with tomato peanut sauce. The dishes may be accompanied by pieces of grilled meat (typically chicken, mutton, beef, or goat).\r\n\r\nMalian cuisine varies regionally. Part of West African cuisine, other foods in Mali include fufu, Jollof rice, and peanut butter sauce.",
"uri": "https://worldfood.guide/cuisine/malian/",
"dishes_count": 1,
"pictures_count": 1
},
{
"name": "Maltese",
"othernames": "",
"territory": "Malta",
"description": "Maltese cuisine is the result of a long relationship between the Islanders and the many civilisations who occupied the Maltese Islands over the centuries. This marriage of tastes has given Malta an eclectic mix of Mediterranean cooking. Although the restaurant scene is a mix of speciality restaurants, there are many eateries that offer or specialise in local fare, serving their own versions of specialities.\n\nTraditional Maltese food is rustic and based on the seasons. Look out for Lampuki Pie (fish pie), Rabbit Stew, Bragioli (beef olives), Kapunata, (Maltese version of ratatouille), and widow's soup, which includes a small round of Gbejniet (sheep or goat's cheese). On most food shop counters, you'll see Bigilla, a thick pate of broad beans with garlic. The snacks that must be tried are ‘hobz biz-zejt' (round of bread dipped in olive oil, rubbed with ripe tomatoes and filled with a mix of tuna, onion, garlic, tomatoes and capers) andpastizzi (flaky pastry parcel filled with ricotta or mushy peas).\n\nhttps://www.visitmalta.com/en/food-and-drink",
"uri": "https://worldfood.guide/cuisine/maltese/",
"dishes_count": 3,
"pictures_count": 3
},
{
"name": "Mauritanian",
"othernames": "",
"territory": "Mauritania",
"description": "The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab and African peoples who have lived in and traversed the \"stark\" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. French colonial influence (Mauritania was a colony until 1960) has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed and poured from height to create foam. Traditionally, meals are eaten communally.",
"uri": "https://worldfood.guide/cuisine/mauritanian/",
"dishes_count": 2,
"pictures_count": 2
},
{
"name": "-Mediterranean-",
"othernames": "",
"territory": "",
"description": "Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region, especially those of Southern Europe. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950). She and other writers including the Tunisian historian Mohamed Yassine Essid define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers emphasize the diversity of the region's foods and deny that it is a useful concept. The geographical area covered broadly follows the distribution of the olive tree, as noted by David and Essid.\n\nThe region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Levantine, Ottoman (Turkish), Greek, Italian, Provençal (French), Spanish, and Portuguese. However, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos and Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean.\n\nThe cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.",
"uri": "https://worldfood.guide/cuisine/-mediterranean-/",
"dishes_count": 2,
"pictures_count": 1
},
{
"name": "Mesoamerican",
"othernames": "",
"territory": "Mesoamerica, Mexico, Guatemala, El Salvador, Honduras, Nicaragua",
"description": "Mesoamerican cuisine -in particular, Mexican cuisine-, is the traditional diet of the majority of the population, with its homemade traditional recipes, the use of local ingredients and, later, those imported from Spain, as well as certain cooking techniques and specific cookware. Mesoamerican cuisine automatically think of tacos or heat and spice. While that may somewhat true, those foods are only one aspect of Mesoamerican cuisine. In reality, there are many more foods and spices that make Mesoamerican food some of the freshest tasting and most diverse cuisine around the world.",
"uri": "https://worldfood.guide/cuisine/mesoamerican/",
"dishes_count": 1,
"pictures_count": 1
},
{
"name": "Mexican",
"othernames": "",
"territory": "Mexico",
"description": "Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and much spices.\r\n\r\nWhile the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. African and Asian influences were also introduced into the mixture during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s \"intangible cultural heritage\".\r\n(Wiki)\r\n\r\nAn average household would usually have 3 big meals a day, desayuno, comida y cena; breakfast being the heartiest one, takes place first thing in the morning, anytime between 7 -10 am. After that comes lunch, also quite heavy, anywhere from 2 to 5pm and dinner is commonly served around 7pm.\r\n\r\nhttps://www.thecuriousmexican.com/breakfast-in-mexico/:\r\nDuring lunchtime, we tend to indulge in a 4 course meal. We start with a warm soup, followed by the carb choice of rice or pasta, a main dish that could normally be a stew composed of meat and veggies like potatoes, and then followed by a sweet note with a small dessert. This is something you would normally eat at home or you could also find it by the name of comida corrida in small family-owned eateries called fondas.\r\n\r\nDinner, which at times might be called merienda, consists of a small meal or snack to help your body make it through the night. Some people believe that smaller nighttime meals is a healthier way to eat since your body doesn’t need much energy to sleep.\r\n\r\nOf course, all the rules change completely over the weekends, as some people tend to wake up later and/or hungover (no judgement here, we’ve all been there) and usually just have one heavy meal for both breakfast and lunch, think of what you know as brunch, it’s just not called that in México, but if you say almuerzo, most people would understand what you’re talking about.",
"uri": "https://worldfood.guide/cuisine/mexican/",
"dishes_count": 213,
"pictures_count": 269
}
]
}