| Country | Geographic Location | 5 Important Features | Staple Food | 10 important dishes of different courses |
| United Kingdom | Europe, comprises of Scotland, Iceland, Wales and England. | Use of lard is predominant. Pies and pastries are popular. Mostly inspired by the colonies. Sausages like Haggis are widespread. Alcoholic spirits are predominantly used as an aid to cooking. | Offal Meat Milk Vegetables like leeks, onions, garlic and leeks. Butter Cheese Oats Barley Potatoes | Fish and Chips Shepherds’ Pie Cornish Pastry Yorkshire Pudding Welsh Rarebit Roast Beef Cumberland Sausage Bread and butter Pudding Scones Fruit Trifle |
| Italy | Southern Europe | Coffee , specifically espresso is served after meals. Italian meals are accompanied by wine. Olive oil is a major cooking medium, it is also used as a flavouring agent. Starch-based products like Pasta, pizza and bread are the major source of carbohydrates. | Tomatoes Duram Wheat Olive oil Cheese Meat Poultry Herbs Garlic | Minestrone Frito Miso Polenta Pizza Spagetti Carbonara Tiramisu Panettone Bistteccaalla Florentina Zabaglione Ricotta Gnudi |
| France | South-western Europe | Baked goods are widely used Stock serves as an Important base for most sauces and all soups Finesse is key to the french style of cooking Garnishes and accompaniments are very important The courses and structure of the menu are adhered to strictly. | Eggs Herbs Mustard Wine Bread Meat Poultry Sea Food Stock | Moules el sauce Chicken Cordon Bleu Mussels a la mariniere Beef Bourguignon Pork tenderloin Coq Au Vin Poulet Parisienne Salmon and Swiss Chard Quiche Mille Feuille Creme Brûlée |
| Spain | South-western Europe | Various condiments and spices are used. La Comida is a large midday meal Snacks and appetizers referred to as Tapas are extremely popular. Large amounts of tomatoes. Saffron is used to flavor many dishes. | Tomatoes Milk Seafood Meat Poultry Rice Olive oil Forcemeat | Gazpacho Tortillas Pintxos Paella Cat soup Ox- tail stew Cod Tavias Churros Flan Torrija |
| Portugal | South-western Europe | Seafood is consumed in large quantities Highly influenced by the colonial era, Mediterranean influences are also found Spices like peri-peri are widely used Herbs like bay leaves and parsley are important. Olive oil is the basis of most dishes | Sea food Cheese Meat Poultry Vegetabes like Tomatoes, cabbage and onions Starch from potatoes and rice Garlic Olive oil Peri-peri spice | Caldo Verde Bica Chourico Arroz doce Enchidos Maranahos Mariscos Pasties de Nata Barriga de friera Doce de Cila |
| Scandinavia | Sweden , Denmark , Norway | Three meals a day and a coffee break are chosen food routines High intake of buttermilk and sour cream Preserved food is a common choice Spices are not widely consumed Cold Smorgasbord is usually part of a lunch or dinner setup | Fish Cabbage Whole wheat bread Cheese Potato Biscuits Cookies Forcemeat Herring | Biksemad Salmon Steak and Potatoes Salmon Sushi with Barley, Rice Frikadeller Kraftor med dill Stekt Stromming Dillkott Tjalknol Rostad Hjortstek |
| Germany | Western Europe | Adopted many cooking methods from Italy and France Preservation is used in many ways Herbs like parsley celery and dill are used Spices like Juniper berries, horseradish and mustard are used All forms of dairy are used | Pork Sausages Potatoes Bread Cabbage Trout Apple Meat Cold cuts Preserves Cheese | 1. Currywurst 2. Frikadellen (German meat balls) 3. German Bienenstich 4. Apfelstrudel 5. Kartoffelsalat 6. Kasekuchen 7. WeisseBohnensuppe 8. Bratwurst 9. Kartoffelknödeln 10. Rotkohl |
| Middle East | Egypt, Iran, Iraq, Turkey, Saudi Arabia, Yemen, Syria, United Arab Emirates, Israel, Jordan, Palestine, Lebanon, Oman, Kuwait, Qatar, Bahrain | Bulghur cracked wheat, which is husk removed, steamed and crushed wheat; is the most common form of wheat. Olive oil is an important ingredient Coriander is an essential spice. Elaborate dips are used with most dishes Food is consumed, Communally | Wheat Lamb Mutton Cheese Eggplant Melon Nuts Dips like hummus, tabbouleh, mutabbal | Shorbat adas Fattoush Falafel Menamen Pogaca Pilaf Arak Kunafeh Qatayef Qara’ ‘Asali |
| Oriental | China, Vietnam, Laos, Korea, Japan | Aniseed, Chinese prickly ash seed, and cinnamon are used to add aroma Soy sauce, vinegar, sugar and salt are used in varying quantities to produce distinctive flavors according to regions Thai food has coconut oil, and fresh herbs as important ingredient Vietnamese cuisine focuses on a harmony of spices, sourness, salt, sweet and bitter Stir-frying, steaming and deep-frying are common cooking methods. | Rice Soy Bok choy Mint Cilantro Basil Mutton Tea Sea food Mung beans | Bun cha Teriyaki rib eye steaks Oyako Donburi Cha ca Bun bon am bo Roast squab Yeung Chow Dau Fu Fa Sai mai lo Braised Abalone |
| Mexican | Latin America | Chilli is the main stimulant for taste Cumin, cinnamon, cloves, coriander are used as essential flavouring agents Eggs are widely used for cooking Tortillas, the bread in Mexico is eaten in every meal Jalapeno is predominant spice | Beans Rice Meat Corn Chilli Habaneros Jalapeños Poultry | Enchiladas Fajita Chimichanga Chorizo Pork and poblano Chocinita pibil Capirotada Cabrito Mojarra Frita Birria |
| Arabic | Eastern Arabia, Morocco, The Levant, Libya, Tunisia, Algeria, Somalia, Sudan | Butter and cream are extensively used Sesame, black pepper, saffron, turmeric, garlic, cumin are principal spices. Nuts are used in preparation as well as snacks Olive oil is an important ingredient Parsley, coriander and mint are regular seasonings | Coffee Rice Wheat Lentils Meat from large animals | Kabsa Tilapia filet Syrian oven potato Sheikh al Mihshi Mejaddara of rice Mohallabiah Khabeesa Mafruka Oyoun el-maha Ghoraybah |
