Europe

Flavors: are diverse, ranging from the rich and creamy sauces of France to the earthy, hearty stews of Eastern Europe. Fresh herbs, olive oil, garlic, and citrus dominate Mediterranean cuisines, while Northern Europe leans toward savory dishes featuring root vegetables, meats, and rye. Sweet treats like pastries and chocolates also have a celebrated place in European culinary culture.

Traditions: Are deeply tied to regional identities, seasonal ingredients, and communal gatherings. Meals often celebrate family, religious holidays, and festivals. Bread, cheese, and wine are staples of many European cuisines, and the preparation of meals is considered an art form, passed down through generations.