Eastern European cuisine

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Hungarian gulyás soup

Banitsas are traditional Bulgarian pastries prepared by layering a mixture of whisked eggs and pieces of sirene between filo and then baking in an oven.

Eastern European cuisine is a generic term regarding the cuisine of Central and Eastern Europe (including the Caucasus, but excluding most Balkan countries).

The cuisine of a country is strongly influenced by its climate. For example, German cuisine, Polish cuisine, Austrian and Russian cuisine show many similarities, yet differ considerably from the cuisines of the Balkan peninsula.

See also

Food portal

• Armenian cuisine
• Austrian cuisine
• Belarusian cuisine
• Bulgarian cuisine
• Czech cuisine
• Georgian cuisine
• German cuisine
• Hungarian cuisine
• Lithuanian cuisine
• Moldovan cuisine
• Polish cuisine
• Romanian cuisine
• Russian cuisine
• Slovak cuisine
• Slovenian cuisine
• Tatar cuisine
• Ukrainian cuisine

Books on Eastern European cuisine

• Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
• Montanari, Massimo , Il mondo in cucina (The world in the kitchen). Laterza, 2002
• Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
• Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4