Cooking styles

Usage examples of cuisines.

The high and low cuisines of hundreds of planets, along with bastardizations and cross-pollinations added their smells to the air.

The humans themselves are omnivores, and have therefore evolved cuisines incorporating both flesh and vegetation.

I say "cuisines" rather than "cuisine" to point to the fact that human civilization has reached that delectable stage when the local cuisines which have evolved in isolation over the centuries have begun to merge, thanks to easy transportation and mass communication, but have not yet ossified into a single standardized planetary style.

Tumeric, a seed ground into a bright yellow powder, is used in diverse "national" cuisines, as is a ground bark called "cinnamon," a root called "ginger," mustard seed, and the cumin seed, whole or powdered.

The cuisines of Indonesia, Thailand, Burma, and so forth combined elements of Chinese and Indian styles.

When the more technologically advanced peoples of the Eastern Hemisphere "discovered" the Americas, they found the "primitives" enjoying chocolate, tomatoes, potatoes, corn, and chili peppers, which is to say that the so-called national cuisines of Italy, Spain, Germany, Ireland, Austria, and so forth were actually based upon products imported from foreign ecospheres.

Many recently arrived Europeans immigrants and northward-migrating African Americans maintained their indigenous cuisines, whereas other Americans were divided gastronomically by region and class.

But now many urban Americans had numerous alternatives to their usual fare and were able to enjoy the cuisines of the entire world without ever leaving the country.

Restaurant chains packaged chicken pieces, tacos, egg rolls, and heavily modified cuisines from every corner of the world into the fast-food or "quick-service" format.

America became a polyglot of languages, cuisines, and religious beliefs, undermining the old standard of British American ethnicity and replacing it with a kaleidoscope of cultural norms.

They talked about cooking and compared various ethnic cuisines they had tried.

The cuisines she was familiar with would have used a tool shaped like a chopstick to skewer and broil chunks of meat, not to eat anything as tiny and elusive as rice.