Regional Cuisines ....,........

In northern Europe, wheat, rye and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy, the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil.

In some parts of Greece, gyros is the staple, while in others this role is filled by bread. Throughout the Middle East and Mediterranean, common ingredients include lamb, olive oil, lemons, peppers and rice.

The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as important as wheat or rice.

From India to Indonesia, the extensive use of spices is characteristic; coconuts and seafood are also used throughout the region both as foodstuffs and as seasonings.