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==Regional diversity==
[[Regional cuisine]]s can vary based on availability and usage of specific ingredients, local cooking traditions and practices, as well as overall [[culture|cultural]] differences. Such factors can be more-or-less uniform across wide swaths of territory, or vary intensely within individual regions. For example, in Central and North South America, corn (maize), both fresh and dried, is a staple food, and is used in many different ways. 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 and mutton|lamb]], olive oil, lemons, [[chili pepper|peppers]] and rice. The vegetarianism practiced in much of India has made [[Pulse (legume)|pulses]] (crops harvested solely for the dry seed) such as [[chickpea]]s and [[lentil]]s as important as wheat or rice. From India to Indonesia, the extensive use of spices is characteristic; [[coconut]]s and seafood are also used throughout the region both as foodstuffs and as [[seasoning]]s.

Translations:Cuisine/13/en - Revision history

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