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Cuisine
A cuisine (from French cuisine, meaning "cooking; culinary art;
kitchen"; itself from Latin coquina, meaning the same; itself from the
Latin verb coquere, meaning "to cook") is a specific set of cooking
traditions and practices, often associated with a place of origin.
Religious food laws can also exercise a strong influence on cuisine. A
cuisine is primarily influenced by the ingredients that are available
locally or through trade. (For example, the "Asian" dish chop suey
clearly reflected the adaptation of Chinese immigrant cooking styles to
the different ingredients available in North America.)
The last century or so has produced enormous improvements in food
production, preservation, storage and shipping. Today almost every
locale in the world has access to not only its traditional cuisine, but
also to many other world cuisines, as well. New cuisines are constantly
evolving, as certain aesthetics rise and fall in popularity among
professional chefs and their clientele.
In addition to food, a cuisine is also often held to include beverages,
including wine, liquor, tea, coffee and other drinks. Increasingly,
experts hold that it further includes the raw ingredients and original
plants and animals from which they come. The Slow Food movement is a
global effort to preserve local plants, animals, and techniques of food
preparation. It has 70,000 adherents in 50 countries.
There are also different cultural attitudes to food, for example:
* In India, consumption of food is regarded as an offering, a
Yajna. Thus the stomach is considered to be a homagunda (holy fire) and
all the food consumed is an offering to the holy fire.
* In Japan, Tea drinking is a fine-art and there is an elaborate
ceremony about it. Not drinking tea in the right way is considered to
be an act of barbarism.
The following section is an overview of world cuisines. It is
incomplete. It is organized roughly by geographical area, starting in
the Western hemisphere and working Eastward and from North to South.
Please help complete it.
Cuisines of the Americas are based on the cuisines of the countries
from which the immigrant peoples came, primarily Europe. However, the
traditional European cuisine has been adapted to a greater or lesser
degree and many local ingredients and techniques have been added to the
tradition.
Spice up your food life with restaurants for romance, power lunches, entertainment, buffets, Sunday brunches...
Editorial. Comprehensive. CuisineNet brings you world-class dining
guides for over 12,000 towns -- descriptions, photos, menus & more!
*in greek If your family likes Greek cuisine, then you will probably be
interested in trying out the delicious recipes at GreekCuisine.com.
Here you will find traditional recipes which will help you enrich your
knowledge of Greek cooking. Among these recipes are main courses,
appetizers, desserts, and salads. You can have fun preparing these
recipes but most importantly you and your friends can have fun enjoying
these delicious dishes.
Tuna Crunch
A tasty tuna salad with olives. Time required is 20 minutes to prepare and serves for four.
Dine like a queen
The thumb rule to seven-course fine dining is to use the cutlery from
the outside inwards. This way you avoid all faux pas! Now, for some
more tips...
Simply stew
Stews are not only mouth-watering but have great nutritional value too. Here's a recipe for hot spicy soup.
Cuisine International is very particular about the experiences it
endorses. First we look for the most beautiful international locations
, then we search for the best teachers and chefs who specialize in the
local cuisine and wine. To complete the tours, we look to include
outstanding experiences in art, history and culture while you are
learning the magic of the culinary arts. Finally, we personally visit
each of our schools to ensure that they are up to our high standards.
These are vacations that you will never forget...
From the Cuisine International schools to your table. Try some of
our favorite dishes directly from the chefs at our schools around the
world.
Take a look at some of the cookbooks we use and then scroll down to see some of the books written by chefs from our schools.
in italy"What's happening at Cuisine International.
December 5, 2005
Diane Kochilas honored by New York Times
"AGAINST THE GRAIN: 150 Good Carb Mediterranean Recipes, Low-calorie
diet food" by Diane Kochilas has been selected as a New York Times
notable book for 2005. Diane is also the author of "Meze" and "The
Glorious Foods of Greece."
September 12, 2005
Fantastic Time to Visit Italy
We have a wonderful way to visit the gastronomic paradises of Marche
and Umbria in Italy this fall. Our wonderful clients, Marcello and
Raffaella Tori of Bluone, based in Bologna, Italy, are offering a 5%
discount for the week of October 16-22 for their location in Marche and
October 30-November 5 for their location in Umbria. Both areas offer
diverse culinary treats and spectacular sightseeing adventures.
March 2, 2005
Teachers Featured on Food Network
Our wonderful clients, Marcello and Raffaella Tori of Bluone, based in
Bologna, Italy, will be featured in a segment called The Cooking
Schools in Italy television special. You will be in for a treat seeing
what it is like inside the home kitchen of Gianni and Maria Grazia. The
show airs on Food Network this Sunday, March 6th at 6:00 p.m. On March
12th, the show will air on Fine Living Network at 3:00 p.m. Eastern
time and 12:00 p.m. Pacific time.
February 22, 2005
Dar Liqama
Dar Liqama is featured in Food and Wine Magazine for the month of
February. Writer Mitchell Owens describes how he learned to fluff
couscous and simmer tagines at Dar Liqama, our cooking school in an
opulent villa near Marrakech surrounded by thousands of palm trees.
Pick up a copy at your local bookstore or read the article online at
www.foodandwine.com.
January 29, 2005
Villa Lucia offering discounted classes
Villa Lucia is offering a 20% discount for the first two Spring weeks
and the last two Autumn weeks in 2005. If you would like to book a
space in the April 9-16, April 16-23, October 22-29, or October
29-November 5 classes, please contact us immediately. Reservations are
limited.
January 29, 2005
Anna Tasca Lanza in New York
Anna Tasca Lanza, from the World of Regaleali, will be hosting a dinner
at a new restaurant in New York. She will be at Bellavitae on Tuesday,
February 15, 2005. There is a reception from 6:30-7:30 pm where you can
meet this fabulous chef, and a dinner following at 7:30 pm. The dinner
will be a special five-course menu featuring Sicilian dishes preapred
from Anna's cookbooks and will include a tasting of Regaleali Tasca
d'Almerita wines and olive oil. A Night in Sicily will be a rare
opportunity to meet and talk to a noted culinary authority and taste
the flavors of Sicily here in the United States. Reservations are
limited, so please contact Bellavitae at 212.473.5151 as soon as
possible.
December 2004
Teacher's Recipe featured on Food Network
We are so excited and proud to announce that Anna Tasca Lanza, from the
World of Regaleali, has a recipe featured in Tyler's Ultimate show on
the Food Network. It aired December 9th and December 12th of this year.
Congratulations to Anna Tasca Lanza for this honor!
December 2004
Schools in the News
Several of our programs have recently been featured in noted magazines:
Anna Tasca Lanza, from the World of Regaleali, has a wonderful article and color spread in the July 2004 Conde Nast Traveler.
The Glorious Greek Kitchen was featured in the National Geographic
Traveler as one of the Five Cooking Vacations in the World. Diane
Kochilas, the chef and owner, was also mentioned in the NYT Travel
Section on May 26th, the July issue of Gourmet Magazine, the July issue
of Saveur Magazine, a June issue on FoodandWine.com, and will be
mentioned in an upcoming issue of Cooking Pleasures.
Refugio da Vila, in Portugal, was featured in the Summer 2004 issue of
Hotel Bel-Air, a very prestigious magazine from the Bel-Air Hotel in
California through Modern Luxury, Inc.
Le Manoir aux quat'Saison and Cuisine International were mentioned in "The New England Bride's Wedding Guide."
June 9, 2004
New School: The Tuscan Chef
Our good friend Chef Valter Roman has opened his new school in the
beautiful Vorno valley in Tuscany. With gorgeous surroundings, a
multitude of excursion options and a chef and teacher of the highest
regard, we are sure you will want to visit this latest venture!
February 16, 2004
Judy and Dick invite you to join them in their travels
Judy and Dick are planning their fall schedule and are very excited to
invite you to join them at their destinations. They will be at the Luna
Convento from October 3-9 and at Buon Appetito Friuli from October
18-24. Please call or email us if you are interested in attending any
or both of these classes. Hope to see you there!
October 21, 2003
Le Baou d'Infer taking 2004 off
Alex MacKay is taking a leave of absence from Le Baou d'Infer to renew
his energy from the culinary holiday weeks that are always full with a
waiting list. He will devote 2004 to working on a few new projects such
as writing a new cookbook. We look forward to having him back in our
fold. Do not fear, he will be back!
June 30, 2003
Two new schools!
The Rhodes School of Cuisine has introduced two new schools; Villa
Lucia in Tuscany and Dar Liqama in Morocco. Both schools maintain the
excellent reputation of RSC's other schools (Villa Michaela and Le Mas
des Oliviers) and promise a luxurious and educational week. Please
contact us if you need more information or wish to book your next
holiday!
March 17, 2003
Diane Kochilas touring Texas
Diane Kochilas, owner and teacher of the Glorious Greek Kitchen will be
touring Texas and stopping by several Central Market locations to teach
her traditional Greek cuisine. Here is her schedule:
* Monday, March 31 - Austin Central Market
* Tuesday, April 1 - San Antonio Central Market
* Wednesday, April 2 - Plano Central Market
* Thursday, April 3 - Dallas Central Market
* Friday, April 4 - Fort Worth Central Market
* Saturday, April 5 - Houston Central Market
November 19, 2002
New School: The Glorious Greek Kitchen
Once again, we are expanding our offerings with a whole new country! If
you have ever wanted to visit those fascinating Greek isles, here is
your chance. Starting this next summer, Diane Kochilas, internationally
recognized Greek culinary expert, will be hosting The Glorious Greek
Kitchen on the island of Ikaria in Greece. Don't miss this opportunity
to explore Greek food and culture in the islands!
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March 12, 2002
New School: A Week in Provence
We are excited and proud to announce our latest offering in France, A
Week in Provence. Run by Anne and David Reinauer and taught by renowned
chef Daniel Bonnot, this is one of the best vacations you can have.
Based on daily hands-on classes in classic French cuisine and unique
excursions in the surrounding area, we are sure you will want to attend
more than once!
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February 13, 2002
Villa Michaela moving to Villa Lucia
Rhode School of Cuisine has recently purchased a new villa outside of
Lucca called Villa Lucia and it is in the process of renovation. So the
school will no longer be holding classes at Villa Michaela. Classes at
Villa Lucia will begin in 2003. The very popular chef, Giancarlo
Talerico will still be the instructor and Alvaro Maccioni will also be
a visiting guest chef. Look for additional details on the new villa
coming soon.
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January 29, 2002
Formula One Racing in Italy
The great people that brought you the Food Lover's Adventure in Bologna
now offer something completely unique; the Food and Ferrari Lovers
Formula One Adventure in Imola, Italy. Click the picture at right for
more information..." |