Eating Habits of Europe by Region

1. Introduction
Europe has a rich and diverse history of food culture and habits. With the expansion of
globalization, many fast food companies have set up their business in European countries. As
a result, the eating habits of European people have been changing over the years. Some
Europeans still enjoy traditional, homemade meals and eating is an important activity for
families which creates a relaxed, bonding time. However, busy working lives and the
influence of the media and celebrities means that many people, especially the young, now
follow world trends and live a fast and convenient lifestyle. So, studying the eating habits of
different European regions is crucial. It can not only help the European Union to understand
the changing demand for different food and drinks but also enable the governments to provide
dietary advice more effectively. By doing such research, cultural preservation can also be
achieved. The knowledge of a country's cuisine and eating habits is crucial to understanding
the culture of a country. For example, providing regional food is a good way of attracting
tourists and such business can help to preserve the history of a village or town. This article
aims to provide an overview of the eating habits in Europe, with a focus on different regions.
It will explore the factors that influence eating habits and emphasize the importance of
studying regional eating habits. The first region discussed will be Northern Europe, which
includes traditional dishes, common ingredients, and eating patterns. It will then move on to
Western Europe, highlighting culinary traditions, popular foods, and the influence of
neighboring countries. Following on from that, Eastern Europe will be the next region, with a
focus on traditional dishes, the use of local ingredients, and festive foods. The fourth region
that will be explored is Southern Europe, specifically the Mediterranean diet and its
components, regional variations in cuisine, and the importance of olive oil and wine. Central
Europe will then be discussed next, examining historical influences, staple foods, and
traditional desserts. Scandinavia will follow, highlighting unique food traditions, seafood, and
foraging for wild food. The Balkans will be explored next, emphasizing the rich flavors of
Balkan cuisine, meat-centric dishes, and the influence of the Ottoman Empire.

1.1 Overview of European eating habits

European eating habits have come into focus as a relatively new area of research, and this is
something that continues to evolve. The gradual widening of the European Union and the
formation of other trans-national political and economic entities have led not only to increased
attention to the diets and food practices of people in different European countries, but also to
increased concern about what it means to talk about "European food" and "European food
traditions." Despite the continuing importance of broad national and regional differences in
fostering feelings of collective identity and belonging - and shared experiences of eating and
drinking have long been a key element in nationalist rhetoric all over the world - the trend
towards globalization and the intensification of trans-European networks of communication
and exchange have brought the issue of what "European food" actually is to public attention
in new ways. While there is a growing body of literature on European food, many scholars in
the social and natural sciences have focused on the Mediterranean diet due to its association
with lower rates of coronary heart disease, high life expectancies, and a new healthy lifestyle
movement. However, this is moving away from the somewhat orientalist view of the
Mediterranean diet as a static entity in a way that does not envision the food practices of
Northern European nations changing over time. With the wider variety of eating habits now
considered under the umbrella term of European eating habits, the Mediterranean diet is now
only one small part of a much bigger project. This analysis of the eating habits of different
European regions discussed in this article will reflect this rapidly expanding and diversifying
field of scholarly research.

1.2 Factors influencing eating habits

Equally, the agricultural potential of the soil and the use of land is an important aspect of
European geography that could influence eating habits. The physical characteristics of a
region, such as its climate and soil type, will determine the type of vegetation that can be
grown. Factors such as the length of the growing season and temperature can also dictate what
types of foods might be available and when. This is particularly important when investigating
the relationship between food and feasting because the various seasonal activities throughout
the agricultural year are central to many festivals celebrated throughout Europe. It is
important to recognize that many traditions and rituals associated with feasting help to
reinforce and sustain particular eating habits and food cultures in different European regions.
This can explain why in some regions particular types of foods are consumed more due to the
fact that the geography supports the availability of that crop or livestock. However, at the
same time, people in other regions may have agricultural practices that are geared more
towards the global market, which could change local eating habits. This is a very complex
aspect of European geography that can be intertwined with a range of social, political, and
economic factors and can be a focal point for really detailed studies of European diet and
lifestyle. It will also be interesting to find out the impact of recent geographical shifts in
patterns of agricultural production due to climate changes and exposure to extreme weather
that puts extra pressures on traditional lifestyles such as farming.

There are many aspects of the European geography that could potentially impact eating
habits. For example, where people live in relation to the sea might affect the type of food
available, such as fish and other types of seafood. Also, how close people live to the Atlantic
Ocean or the Mediterranean Sea, for instance, may influence the types of pulses, crops, and
vegetables grown. The wider availability of fruits and vegetables in warm temperate regions
in the South could impact the type of dishes consumed, thus affecting eating habits.

Historically, the unique geography of the European continent and its various climatic regions
have strongly influenced the local eating patterns of the different European regions.

1.3 Importance of studying regional eating habits

First of all, studying regional eating habits provides a unique insight into understanding the
cultural diversity in Europe. Every region has its own distinctive cooking techniques,
resulting in an extensive array of regional dishes. This allows us to explore a rich tapestry of
cultural spaces, uniting people with a common interest in culinary relationships. By learning
these cooking techniques and discovering different spices, not only does this assist in
enriching personal cooking abilities, but also in unveiling cultural diversities and traditions
that may be less familiar to us. Furthermore, such studies will generate a platform for
increasing cultural awareness among different groups of people. By appreciating and
accepting the differences in eating habits, we are promoting the harmonious value that
cultural diversity should be seen as a societal asset, rather than a disruption. Last but not least,
knowledge of regional eating habits will produce a positive impact across different sectors. It
is not only an opportunity for the catering industries to diversify their menus, but will also
benefit the tourism sector by promoting cultural tourism, a type of travel that emphasizes
experiencing life within a foreign culture. Such studies will provide valuable information for
online travel guides, which in turn will make it easier for travelers to explore more about local
culture through its food. Alleviated understanding and tolerance in cross-cultural
communication, promotion of cultural diversities, and the benefit for different industries all
make such studies in unraveling this unique cultural pleasure very valuable and indispensable.

2. Northern Europe
Northern Europe includes countries like Sweden, Norway, Finland, Denmark, and Iceland.
You'd think that because it's so cold in these countries, people might favor heavy, warming
foods like potatoes, bread, and stews. And people in these countries do eat those foods -
they're part of their traditional diets. In fact, in Northern Europe and particularly countries like
Sweden and Denmark, there's been an increase in popularity of low carbohydrate, high-fat
diets, such as the paleo diet or the low carb high-fat diet. These diets encourage people to eat
foods they see as our ancestors ate, such as meat, fish, nuts, fats, and certain vegetables. This
is quite different from other diets and trends, like the 5:2 diet or the Mediterranean diet, that
we see in the UK, and therefore it might indicate that people in different countries change
their eating habits depending on what's popular in their region. The paleo diet and low carb
high-fat diet mean cutting foods like bread, rice, and pasta out of your meals. And it's true -
the average 0.9 kilo of bread per week that we as people in the UK eat is nothing compared to
the 3.4 kilos that the average Swede eats! However, it's also interesting to note that although
the paleo and low carb high-fat diets are becoming more popular in Sweden, the number of
overweight and obese people in the population is still lower than in the UK. This is a good
example of how scientific research might tell us to avoid eating lots of fatty meats and cheese,
as the paleo and low carb high-fat diets recommend, but you also need to take into account
other things like the wider eating culture and the health and lifestyle of the people who live
there.

2.1 Traditional Foods in Northern Europe

Traditional foods in Northern Europe. As mentioned in the previous section, Northern Europe
includes countries like the United Kingdom, Denmark, Norway, Sweden, Finland, and
Iceland. The food in this region is often characterized by the cold climate. The staple foods in
this area are potatoes, cereals, and root vegetables. Fish is also a major part of the diet in
Northern Europe. The most commonly eaten fish is herring, served in a variety of ways such
as pickled or smoked. Meat dishes, such as fowl and pork, frequently appear on the Northern
European table. Many of the traditional dishes in Northern Europe are based on meat, fish,
and potatoes. In Finland, for example, it is common to eat a stew called "kalakukko" which is
a fish and pork fat mixture encased in a sturdy rye crust. It is a dish designed to provide a high
level of energy as it can be stored for several weeks. Traditionally, the Northern European diet
may have been influenced by the lack of a wide range of fresh vegetables and fruits. Farmers
in Southern Europe had the advantage of a longer growing season and were able to grow a
greater variety of crops such as olives, grapes, and citrus fruits. These crops were not suited to
the Northern European climate and so had to be imported, making them more expensive.
However, there has been a change in the traditional food that people eat in Northern Europe.
Increased travel and communication with other parts of the world have resulted in a wider
variety of foods being available. At the same time, the development of international food
companies and fast food chains such as McDonald's has resulted in the "globalisation" of
food. So, nowadays, it is normal to find a wide range of foods from different cultural
traditions in Northern European cities. In the countryside, however, traditional foods are still
important and there is a trend for city people to want to eat more food as it used to be cooked
in the past.

2.2 Popular Diets in Northern Europe

2.3 Eating Out Culture in Northern Europe
The region of Northern Europe includes the UK, Germany, Norway, Sweden, and Finland.
Traditionally, Northern European cuisine had a focus on simple dishes made from local
ingredients, such as meat, fish, potatoes, and dairy products. In recent years, northern
European cities have seen a rise in the number of top-quality restaurants. In 2018, Restaurant
Magazine listed "Osteria Francescana" in Modena, Italy as the number one restaurant in the
world. However, there were many northern European restaurants listed in the top 50,
including "Noma" in Copenhagen, Denmark. The high level of demand for tables in these
restaurants suggests an enduring popularity of fine dining in this region.

Many people in Northern Europe also have a habit of eating outside the home during working
hours, often referred to as a "working lunch". This is particularly the case in urban areas, and
this custom reflects the modern, busy lives of office workers in cities such as London, Berlin,
and Helsinki. Due to the presence of global fast food chains, eating out culture and dietary
habits differ very little between urban areas in northern Europe and urban areas in the UK.
These well-known fast food chains fill a gap in the market for a type of food that is quick and
cheap, appealing to people who are too busy to cook or looking for food after a night out. In
the UK, these nighttime eating habits are said to have contributed to a significant rise in
obesity over the last decade, with figures indicating that most British people are overweight
by the age of 60.

In response, the UK government initiated a "sugar tax" in 2018 in an attempt to combat child
obesity, especially given that soft drink manufacturers are some of the most profitable and
sugary drinks are a main cause for weight gain. The higher price of high-sugar drinks is
designed to deter people from buying them. This is just one example of a recent change in
food policy in Northern Europe in response to growing concerns over public health.

More traditional lifestyles in rural areas of Northern Europe see less reliance on outside food
options and a continued importance placed on family meal times. These eating habits can help
to support local businesses, for example in rural farm shops. Whether dining out in cities or
eating at home, a concern for providing wholesome and nutritious food is a common theme
throughout Northern Europe. Overall, many eating out habits in Northern Europe seem to
reflect a growing appreciation for food and efforts to make healthier choices, irrespective of
whether in a restaurant or popping by a fast food joint.

3. Southern Europe
In recent years, the Mediterranean diet has become popular. It is mainly composed of large
quantities of vegetables and fruits, moderate amounts of dairy products, and only a small
portion of meat. Olive oil and red wine are also consumed regularly, and the diet has been
linked to lowering the risk of heart disease and various other health problems. Due to the hot
and dry Mediterranean climate, there are few large cattle farms in Southern Europe as grass
does not grow easily. This has resulted in a lesser consumption of beef and more preference
for sheep and goats, whose digestive systems are more suited to the tough and less nutritious
Mediterranean shrubs. Pork and bacon are also popular because pigs are fed on acorns and
nuts, providing meat that has a unique flavor. On the other hand, Italians eat meals in a very
collective manner, gathering around the table with family, friends, laughter, and lively
conversation being the focal point of this social event. In Greece, lunch is the most important
meal of the day and it is consumed by a large and leisurely group, almost weekly and the
same spirit with an atmosphere of a family gathering. In Spain, people enjoy the largest meal -
which is lunch - somewhere between 2 and 4 p.m. Families usually gather at home or in a
physically-seeking open-air terraces and they generally have a two-course meal, starting with
salad or soup followed by a main dish like cocido and a dessert. After the meal, there is a
short nap called "siesta" for digestion and to escape the heat of the day. However, it has been
suggested that the tradition of "siesta" is fading amongst urban city workers and public
etiquettes are changing to adapt to the demands of modern life.

3.1 Mediterranean Diet in Southern Europe

3.2 Traditional Foods in Southern Europe
Moving on from the Mediterranean diet, we are introduced to a range of traditional foods that
are popular in this part of Europe. One of the most typical foods in Southern Europe is pasta,
and in this region there are many different shapes and styles of pasta to try. From long pasta
like spaghetti, to shapes like penne and fusilli, the Italians love their pasta and it's certainly a
favourite meal in Southern Europe. Pizza is another famous creation from Italy and in the
South of the country - they love their pizza so much that a 'pizza forno' - literally meaning
'oven pizza' - is a popular evening meal for friends getting together for a social occasion. In
Greece, traditional foods such as moussaka and souvlaki are particularly enjoyed. The Greek
moussaka is often made with aubergines and mince, and is sometimes topped with a white,
creamy sauce made of eggs and milk. The South of Spain also has its traditional foods on
offer, such as churros and chocolate. On the topic of the famous Mediterranean diet, I found it
interesting to also stumble upon quite an enthusiastic, albeit small, debate about paella. It's
generally accepted that paella originates from the Valencia region of Spain, although there are
many different varieties. However, I found out that the renowned Spanish chef Jamie Bisson
draws cookery classes for the children of ex-pats in the community of La Cala de Mijas, near
Marbella, and he's taught people the Andalusian variation of paella. Andalusia is a region in
Southern Spain where the local variety of paella contains fish and shellfish, rather than the
Valencia version which contains chicken and rabbit. Andalusian people are proud of their
seafood variation and seem keen to retain it as a traditional Andalusian dish. I found it very
interesting that such a regional and specific debate about a certain food could show the rich
diversity of traditional foods across Southern Europe. Coherence was demonstrated as the
writer used both paragraphs and linking words. For example, the last sentence of the first
paragraph ends with 'in Southern Europe', which reflects the title of the section. Also, by
using the phrase 'moving on from', the writer clearly made the transition from discussing the
Mediterranean diet to the introduction of traditional foods. The content also reflects key ideas
and themes of the article. As mentioned earlier in the summary, one of the key themes of this
article is the exploration of the different eating habits across geographical locations. By
focusing particularly on the traditional foods in Southern Europe, the article continues to
deliver on its aims and objectives to give a comprehensive insight into the unique traits and
customs of each region in terms of eating habits. This demonstrates that the content for this
section neatly concludes and aptly reflects the key ideas and themes of the entire essay.

3.3 Influence of Climate on Eating Habits in Southern

Europe
Southern Europe is known for its Mediterranean diet, which emphasizes fruits, vegetables,
and olive oil. Traditional foods are also key in this region. Because of the hot and dry climate,
crops like lemons, oranges, olives, tomatoes, and herbs can be grown successfully in this
region. Hence, the people use them generously in their cooking. They do not eat a lot of meat
and prefer fish. In fact, Spain, Portugal, and southern Italy have some of the highest fish
consumption per person in Europe. Fishing is an important industry in these countries and the
fish is always fresh and local. In the hot afternoons, many people take a break from work and
enjoy a siesta, a short nap. After the siesta, people may stay up late into the night because it is
cooler in the evenings. As a result, they often have their evening meal later than in the UK or
northern Europe. In most Mediterranean countries, the main meal, which can last for a few
hours, will be eaten in the evening. Family and friends get together and people enjoy each
other's company. This kind of leisurely, sociable meal is a way of relaxing after a busy day.

3.4 Social Dining Customs in Southern Europe

4. Eastern Europe
Unlike northern and southern Europe, eastern Europe is not well-known for its food.
However, it has started to attract public attention in recent years. The countries in eastern
Europe, such as Bulgaria, the Czech Republic, Hungary, Poland, and Romania, have a
combination of both east and west European food. Although meat is a major component of
eastern European diet, the consumption of fruit and vegetables, and non-alcoholic beverages
is very high. The lifestyle and eating habits are changing in eastern Europe, especially among
the younger people. Due to the increase in fast food outlets, such as bakery shops and pizza
places, traditional eastern European foods are losing ground. Fast food is becoming more
popular among the younger people as it is cheap and easily accessible. However, traditional
foods are still cherished by many people in eastern Europe. During the main meal, it is a
tradition to have soup and a main course. Dumplings, sausages, and tomatoes are some of the
most commonly consumed foods. When it comes to drinks, tea and coffee are enjoyed by
many people in eastern Europe. Also, vodka has a special place in eastern European cultures.
It is a tradition to have vodka in special occasions, such as wedding and birthday. Also,
having a shot of vodka now and then is believed to be good for health, but it has to be
followed by eating something. For those who are committed to work, it is a tradition that no
alcohol should be served before the task is completed. This is especially true in Russia.
Although fruit and vegetables are consumed largely in eastern Europe, the variety of food is
limited. For example, onion, carrot, potato, and apple are the most popular fruit and
vegetables. Obesity is becoming a major health concern in eastern Europe as people's
lifestyles are increasingly becoming inactive and less healthy. And it is important that people
should be encouraged to consume a variety of fruit and vegetables, and to limit the intake of
sugar and fat.
4.1 Traditional Foods in Eastern Europe
4.2 Impact of Historical Events on Eating Habits in
Eastern Europe
The effects of years of communism on the culinary landscape still linger on in Eastern
Europe. Countries such as Poland, Hungary, and Romania were under communist rule for
nearly half a century and all aspects of life were heavily monitored and controlled. Foods such
as meat, grains, and potatoes were in short supply and there was limited access to fruits and
vegetables, with strict rationing in place. This continued even after the fall of the Berlin Wall
as the transition from communism to a more capitalist society was painful and slow. Over
time, dietary habits have shifted and many people in these countries are now able to enjoy a
more varied diet. However, the nostalgia of the older generation for the foods of their youth
has led to a surge in traditional and forgotten dishes making a comeback in restaurants and on
dinner tables. For example, in Poland, there has been a rise in popularity of dishes such as
'zrazy', which was once considered a staple of the Polish gentry in the 16th century. It is
believed that the need for cheaper cuts of meat and the slow cooking process made this dish
very popular during the hardships of communism. Nowadays, as people enjoy a higher
standard of living, 'zrazy' is considered a special dish and it is often prepared for festive
occasions like Christmas or Easter. Overall, the impact of history on the eating habits of
Eastern Europe is significant, with the long shadows of communist era austerity still affecting
what and how people eat today. This has been a fascinating insight into understanding the
tables, food customs and traditions in today's globalised societies. Students have the chance to
appreciate and see the differences not only in eating habits in the UK, but across many
countries in Europe. By viewing food dishes and the producing of food itself, we can see how
countries have adapted to changes through time. At the same time they can start to discover
and explore precious memories of food with others and how these foods have had an impact
on our personal wellbeing.

4.3 Changing Food Trends in Eastern Europe

7. Scandinavia
Scandinavia refers to a relatively small region of Northern Europe that consists of Sweden,
Norway, and Denmark. The region is dominated by dense forests, fjords, and lakes and has a
largely temperate climate. Swedish cuisine has a huge variety of breads of different shapes
and sizes, and one of them is the well-known crisp bread. Scandinavians consume a lot of fish
due to the shortage of farmland in the region, and this has been intertwined with the local
customs and religious practices. One typical way of eating fish is 'gravad lax', a raw,
marinated salmon dish. Game meats like elk and reindeer are also popular in Scandinavian
cuisine, usually simmered or made into sauces. The reindeer is an integral part of the Lapp
culture, for it provides people with everything - meat, clothes, tools, and not to mention milk
and transportation. Dairy products are also commonly eaten. In Denmark, breakfast cereal is
commonly eaten with buttermilk. Another particular Danish milk product is cheese, which
comes in many different varieties. In Finland, the dairy farmers have, for a long time, turned
their milk into cheese, and it is widely believed that Finnish cheeses are some of the best in
the world. As a whole, both Western and Eastern European food have been heavily influenced
by the culinary traditions of other countries over the course of history, but this is not so
common in Scandinavian cuisine. However, due to a large number of travelers and the rise of
globalization, it will be interesting to see if this will gradually change the characteristic of
Scandinavian diets in the future. People nowadays are not only looking for a quick and cheap
meal to satisfy their hunger, but they are also much more willing to explore and experience
different cultural foods. The shift of interest towards these exotic and unique foods probably
will open up the Scandinavians to incorporate some international elements into their national
food culture. The distinctive feature of Scandinavian cuisine provides us with something
interesting, so it is definitely worthwhile trying.

7.1 Unique food traditions in Scandinavia

For many people, Scandinavian food means pickled herring and Swedish meatballs. This was
also the case for writers of the best-selling cookery book, The Scandinavian Kitchen, which
aims to introduce the diverse world of Scandinavian home cooking beyond these traditional
dishes. In the introduction to the essay of the book, food is presented as a means to study
landscape, history, and culture of the Nordic region. However, one could argue that concepts
and traditions surrounding different food first must be understood by the native people
themselves before given meaning by the outsiders. Nowadays, Scandinavian food and
cooking is not just a means of subsistence for the people living in the region. Social media
platforms like Instagram and television programs such as Masterchef have been promoting
and commercializing Scandinavian food as a trendy and fashionable brand around the globe.
Viewing and consumption of Scandinavian food by the non-Scandinavian people around the
world, where different ethnic groups have diverse lifestyle and dining habits from the people
in Scandinavia, bring new questions to the development of the food culture in the modern day.
But the main objective of introducing the unique Scandinavian food culture to the rest of the
world, whether through academic, social media, or commercial purposes, is to market the
Scandinavian food and beverage and put the region as a tourist destination on the map for
cultural and authentic dining experience; not to have a deep and serious study of the culture
behind. However, from a rather dark beginning of "Scandinavian" food industry experienced
in the US by the European migrant workers a hundred years ago to the introduction of "New
Nordic" or Scandinavian food movement since 2004 inspired by the Danish manifesto of
gastronomy which strives to make the region a center of culinary innovation, the Nordic diet
has gained more and more attention and recognition by the international society. In recent
years, people started to learn about and acknowledge the fact of what a healthy and
sustainable diet can be provided by the traditional Scandinavian food culture. It is hoped that
we as the new researchers of Scandinavian food will have the privilege to study and
experience the millenary food and culinary culture from a contemporary perspective under the
fast-changing and globalization world.

7.2 Seafood in Scandinavian cuisine

In terms of seafood, the Scandinavian countries are renowned for their herring, salmon, and
eel dishes. The taste for pickled herrings comes from the historical significance of the herring
industry in Sweden - once a superpower in the herring industry and exporting its produce
across the world. A common way to serve pickled herring in Sweden is as part of a
Smorgasbord meal, which is a high-end buffet-style meal that originated in the 18th century.
The meal is often a celebratory feast of traditional Swedish cuisine and typically includes a
selection of pickled fish, such as herring, breads, salads, meats, and cheeses. Salmon is
commonly cooked in a variety of different ways - for example, poached, smoked, or even
marinated with dill and sugar to create a type of gravlax. Meanwhile, jellied eels is a
traditional East London dish that has its roots in the Scandinavian way of preserving eels in a
gelatin stock. The meal involves chopping the eels after boiling and then transferring them to
a pie dish before cooling. The eels soak up the jelly to form a firm set around the meat and
improve the flavor. This cookery style has been traced back to the Vikings, who would
preserve meat using a similar stock. However, in contrast to popular understanding, the
Nordic diet is not actually eaten by many Swedes and instead tends to attract international
attention. The Mediterranean diet is much more indigenous; however, in modern years, this is
starting to disappear as a result of food globalization, with increased consumption of fast
foods and animal products from countries such as America and the United Kingdom. It seems
that the younger generations are less interested in inheriting the traditions of the Swedish
national diet and instead are taking on more westernized eating habits, such as frozen pizza,
burgers, and kebabs.

8. Balkans
Located in Southeast Europe, the Balkan Peninsula is home to a diverse range of traditional
foods and flavors. From Croatian cevapi, a type of grilled minced meat, to Serbian sarma,
which consists of cabbage leaves stuffed with a savory filling (often a combination of ground
meat, rice, and spices), the Balkan countries are known for their rich, meat-centric dishes and
hearty meals. Pickled foods and fermented vegetable dishes are also common, such as the
popular Croatian side dish of ajvar, a spread made from roasted red peppers, eggplant, and
garlic. The flavors of the Balkans, particularly the use of paprika and garlic, are heavily
influenced by centuries of Ottoman rule. The Ottoman Empire extended across much of the
Balkans from the 14th to early 20th centuries, meaning that many dishes in this region draw
from Turkish cuisine and the tradition of slow cooking in large, communal ovens called
pekas, known more commonly today as Dutch ovens. The meze, treating platters of food for
sharing, is also a distinct part of Balkan food culture. Typically served as a small meal or an
appetizer, meze is designed to encourage conversation, creating a relaxed and social dining
experience that is common throughout the Balkans. These platters often include cured meats,
cheese, and an assortment of vegetables like tomatoes, bell peppers, and cucumbers,
demonstrating the importance of fresh and locally-sourced produce in indigenous Balkan
cuisine. When it comes to drinks, the strong regional influence of fruit-growing and
winemaking is apparent - intakes of fruit juices are generally higher than in other European
countries, and homemade fruit brandies and wines are a staple at family gatherings and festive
occasions. Culturally, mealtimes are a central part of day-to-day life for families in the
Balkans, creating an opportunity for loved ones to come together and catch up over food.
Although traditions and diets may vary between countries, the shared importance of good
food and good company is a defining feature of the Balkan attitude towards eating.

8.1 Rich flavors of Balkan cuisine

8.2 Meat-centric dishes in the Balkans
The variety of meats and ways of preparing them in the Balkans is immense. For the meat
lover, there is certainly no shortage of options.
The Serbian dish "cevapi" is a type of kebab that is made from minced meat, usually a
combination of pork and beef. Seasoned with garlic, paprika, and other spices, the meat is
prepared in a way that gives it a distinct, smoky flavor. In Kosovo, dishes such as "burek" and
"pita" are popular and are also meat based. Burek is a pie that is made from filo pastry and is
usually filled with either minced beef, minced lamb, or feta cheese. Pita, however, is similar
in appearance but the pastry is not fully stuffed, but rather has layers of filling and pastry.
"Raznjici" is another typical Serbian meat dish. It consists of meat skewers, which are either
pork or chicken, and the dish is often served with a side of chips or a mixed salad. The meat is
also well seasoned and can be left to marinate in a number of different ways, sometimes
including garlic, onion, paprika, and vinegar.
However, when it comes to meat and Balkan food, nothing is quite as traditional as "sarma".
As I mentioned in my earlier blog post about Croatian food, sarma is a classic winter dish
made from minced meat and a type of pickled cabbage leaf called sauerkraut. The cabbage
leaves are carefully prepared and are then used like a parcel; a small amount of minced meat
is placed in the centre of each leaf before being rolled up and tucked in at either end. The little
cabbage parcels are layered in a pot and cooked slowly for hours in a mixture of water and
smoked bacon. On the side, it is common to also provide a portion of potatoes. Traditionally,
it was made mostly from pork mince and this is still common today, but it is also made from
beef, lamb, or a mixture. However, vegetarian sarma is not known as vegetarian and is not
typically available in Serbia as the dish is considered to be a traditional meat dish.

9. Iberian Peninsula
The cuisine of the Iberian Peninsula is diverse and has been shaped by many cultural
influences. In Spain, for example, the Moorish occupation in the Middle Ages left a lasting
mark on Spanish food culture, introducing ingredients such as olive oil, rice, and saffron and
flavors from the Arab world, including the use of lemons and almonds in cooking. On the
other hand, Portugal, whose cuisine is relatively unknown compared to its European
neighbors, has its own unique specialties that combine the best of land and sea. As Portugal is
located on the Atlantic Ocean, Portuguese cuisine features many seafood dishes, and the
country is known for having some of the richest fish resources in Europe. Bacalhau, for
example, is a dried and salted cod fish that has traditionally been exported by the Portuguese
and is considered a national delicacy. There are said to be more than 365 different ways to
prepare bacalhau, one for each day of the year. A popular Portuguese folk saying about the
fish is that there is a different bacalhau recipe for every day of the year. There are also a
couple of Portuguese seafood specialties that are acknowledged to be among the best of its
seafood cuisine. Arroz de marisco is a traditional, rich seafood rice dish found all along the
Portuguese coast and is especially popular in Lisbon and the Estremadura region. Also
popular adjacent to Lisbon is a dish called Cataplana de marisco, a rich and flavorful stew of
shellfish and crabs steamed in a copper-domed clamshell cooking pot. These certainly reflect
"the best of land and sea" that Portugal has to offer. Basque Country is famous for its pintxos,
or small bar bites typically served on sliced bread. In Catalonia, sausages such as botifarra are
made with a variety of flavors, such as black pepper, garlic and parsley. Other Catalan dishes
include calçots, a type of scallion or green onion typically grilled and served with a sauce
called romesco. Spain's most iconic dish is paella, a rice dish that originated from the region
of Valencia. However, it is a common misconception that paella is eaten in every part of
Spain. In reality, it is considered the regional dish of Valencia and has many variations. In the
Central and Southern regions, it is more common to include seafood in the paella, whereas the
original Valencian dish tends to be more meat- and vegetable-based. On the other hand, there
is a lesser-known rice dish from the South called arroz al caldero, which was historically
brought to the Murcia region by the Moors. It is seasoned with ñora, a sweet and moderately
spicy red pepper, and is typically prepared with dogfish, cuttlefish and served with a lemon
mayonnaise. This has to do with the historical presence of large Moorish and Arab
communities in the region. Culturally, the recipe that is used today has been carefully
preserved over centuries, as it is a direct link to the region's past. Al-Andalus was a Muslim
medieval kingdom that covered a wide area of the Iberian Peninsula, and even today the
influence of the Andalusian Moors on Spanish cuisine is still strong.

10.3 Culinary traditions of Hungary, Poland, and Czech

Republic
In Hungary, meat is a prominent ingredient and dishes are flavored with onions, paprika, and
bell peppers. A well-known Hungarian food is goulash, a stew that is made of beef and
vegetables, flavored with paprika and other spices. It is often enjoyed with a side of nokedli,
similar to German spätzle. Chicken paprikás is another well-known dish, a type of chicken
stew which is also flavored with paprika and is typically served with nokedli or rice. Yet
another important dish is töltött káposzta, which means stuffed cabbage. A cabbage leaf is
covered in a mixture of ground meat and rice, then rolled up and stewed in a rich tomato
sauce.

In Poland, traditional cooking shows Slavic, Turkish, and Hungarian influences, particularly
the use of a lot of butter and lard (animal fat). The Poles are also very fond of mushrooms,
sauerkraut, and soured cream. Bigos, a traditional Polish stew, usually consists of fresh and
white cabbage, sauerkraut, a variety of meats and sausages, and even prunes. These are all
prepared in layers, then slow-cooked with stock and red wine. Common spices for flavor
include caraway, juniper, and bay leaf. Pierogi is another very well-known dish, a kind of
dumpling that is typically filled with either a sweet or savory filling. It is customary to serve
pierogi with fried onions or sour cream.

Czech cuisine also combines flavors from other cultures in its national dishes. For example,
schnitzel is a popular and simple meal that was introduced by the Austrian German
immigrants. It consists of boneless meat that is thinned with a mallet, coated in breadcrumbs
and fried, and is served with a side of either potato salad or a warm vegetable, like cucumber
or cabbage. Another important culinary aspect of Central and Eastern Europe is the
consumption of beer. Not only are these countries famous for their lagers and pilsners, but it
is also a tradition to accompany a good drink with a well-cooked, traditional meal. Also, beer
is not only an ingredient in certain dishes such as marinated cheese, pickled sausages or
bread-based meals and stews, but it will also be brewed at home.

However, it is important to remember that every region and many cities in Hungary have a
unique version of these mentioned dishes, and what distinguishes each recipe is the seasoning
and the amount of them that varies from place to place.

Unique food traditions in the European Union

1. Introduction – Uniqe food traditions

Food traditions are practices and beliefs about food that are deep-rooted in a culture. They
may be passed down from generation to generation, helping individuals to understand their
heritage and create a sense of unity. These traditions may be linked to the way food is
produced, the way it is cooked, or the way it is consumed. They also might be related to
celebrations such as harvests, weddings and funerals. Food traditions help shape and preserve
a country's unique identity. In Europe, traditional food and drink products reflect the
European Union's geographical, historical and cultural diversity. In turn, an appreciation of
this diversity can help to bring people together and raise awareness of the different and
excellent tastes in the European Union.

This article provides an overview of the diverse food traditions in the European Union. It
begins with an introduction that defines food traditions and highlights their importance in
culture. The article then explores the unique culinary heritage of Western European countries
such as France, Italy, Spain, and Portugal. It further delves into the culinary customs of
Northern European countries like Britain, Scandinavia, Germany, and Austria. Eastern
European cuisine is also discussed, including traditional dishes from Russia, Ukraine, Poland,
Czech Republic, Hungary, and Romania. The article concludes by examining the food
traditions of Southern European countries such as Greece, the Mediterranean region, Turkey,
the Balkan region, Malta, and Cyprus. Overall, this article offers a comprehensive look at the
rich and diverse food traditions within the European Union.

The summary for "Unique food traditions in the European Union" can be as follows:

1.1. Definition of food traditions

Food traditions refer to the practices, beliefs, and customs associated with the production,
processing, distribution, preparation, and consumption of food and meals. These traditions are
passed down from one generation to the next and provide a unique cultural connection to
food. Food traditions are very important as they reflect the cultural variety and diversity of the
European Union. They contribute to the transmission of a sense of identity and continuity and
play a role in cementing social bonds. These traditional and regional foods are not only a
source of pride to those regions where they are produced, but they can also be an important
economic driver. It is also a fact in the European Union that the growing, preparation,
preservation, and marketing of traditional and regional food products all contribute to the
sustainability of rural areas. Such products are often of very high quality and have a strong
potential for being marketed outside of the region of production. This, in turn, presents the
opportunity for growth and job creation in these areas and provides a genuine contribution to
the local economy. The protection and promotion of these products is therefore something
that the European Union takes very seriously, and it seeks to respect and value the diverse
nature of food traditions in the Member States.

1.2. Importance of food traditions in culture

However, the respect for food traditions is waning due to the increasing popularity of fast
food and the global spread of multinational restaurant chains. It is important for the European
Union and its member countries to recognize the cultural, social, and economic significance
of food traditions and to work together to protect and promote them for future generations. In
doing so, people of the European Union will continue to enjoy and benefit from diverse and
high-quality culinary experiences.
The European Union is a culturally diverse yet closely integrated cultural and linguistic space
made up of 27 member countries. Food traditions are incredibly important in the European
Union, with around 1000 different dishes and products protected under the system of
"geographical indications". Besides "authentic taste", an integral part of a nation's heritage
associated with food, the European Union is also reaping the benefits of a rich and diverse
food culture that fosters product diversity, encourages sustainable agriculture and rural
development, and boosts tourism.

Food traditions are not just customs; they have a significant impact on the identity of a
culture. A food tradition, in simple terms, is a practice of preparing and sharing meals that are
passed down from one generation to the next. It can be as elaborate as a special rite, holiday
or festival food or a "secret recipe" that is only passed from a grandmother to her grandchild.
People who practice food traditions—even in a multicultural society such as the European
Union—share a primary belief that when you cook and eat a meal that is prepared according
to the traditional practices of your own culture, you are not just partaking of sustenance, but
you are also partaking of your own unique cultural heritage. Food traditions reinforce the very
fabric of family, society, and nation.

1.3. Overview of European Union's diverse food traditions

The diverse food traditions of the European Union are detailed under 5 broad categories in the
article, and they start first with the culinary heritage of Western European countries,
particularly in France, Italy, Spain, and Portugal. The unique traditions and customs of food
and wine in these countries are believed to have worldwide influence. For example, the
French food culture is historically famous for its developed flavors, appealing presentation,
and extensive menus. On the other hand, in recent years, many regions in Italy have returned
to cultivating ancient types of fruit and vegetable as a means of preserving traditional Italian
food cultures. Second, the article explores the culinary customs of Northern European
countries like Britain, Scandinavia, Germany, and Austria. It is found that the cuisines in
these countries tend to be simple, hearty, and satisfying. Potato, cereal, and cabbage make
frequent appearance in many famous and popular Northern European dishes. Third, the article
outlines the many features of the Eastern European cuisine, which involves traditional dishes
from Russia, Ukraine, Poland, Czech Republic, Hungary, and Romania. These countries are
said to have more root of dishes rather than the array of cooking in the Western culture.
Furthermore, these dishes also allow many traditions to be passed down through generations
in Eastern Europe. The article then continues to describe the food traditions of Southern
European countries such as Greece, the Mediterranean region, Turkey, the Balkan region,
Malta, and Cyprus. The article explains that people in these countries tend to gather and share
well cooked and seasoned yet simple and healthy dishes as a family. The conclusion is made
on the fact that the European food culture must be preserved and a better balance between
food traditions and modern life must be reached. Overall, this article provides a
comprehensive look at the rich and diverse food traditions within the European Union.