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The cuisine is a cooking style characterized by unique ingredients, techniques and dishes and is usually associated with a specific culture or geographic region. Regional food preparing traditions, customs and ingredients are often combined to create unique words to a particular area.

The cuisine is mainly influenced by ingredients that are locally or commercially available and may even become standalone ingredients when they become popular in the region, such as Japanese rice in Japanese cuisine and New Mexico chile in New Mexican cuisine.

Religious food laws can also influence cuisines, such as Hinduism in Indian cooking, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Islam in Middle Eastern cuisine, and Judaism in Israeli cuisine.

Some factors that influence the region’s cuisine include the climate in the area, trade between different countries, religiosity or generous laws, and the exchange of culinary culture. For example, a low diet might rely more on fruits and vegetables, whereas a polar diet might rely more on meat and fish.

The local climate largely determines the availability of local food. Also, the environment affects the safety of food. For example, foods canned for winter consumption by smoking, hardening and pickling remain important in world cuisine due to their altered flavour characteristics.

Trade between different countries also strongly influences the cuisine of the region. Dating back to the ancient spice trade, spices such as cinnamon, cassia, cardamom, ginger and turmeric were actual trades during the early stages of the trade. Cinnamon and cassia came to the Middle East at least 4,000 years ago.

Certain foods and preparations are required or prohibited by religiosity or sumptuary laws, such as Islamic food laws and Jewish food laws.

The exchange of culinary cultures is also an essential factor in the cuisine of many regions: Japan’s first significant and direct exposure to the West occurred with the arrival of European missionaries in the second half of the 16th century. Simultaneously, the combination of Spanish and Portuguese game frying techniques with the East Asian method of cooking vegetables in oil led to the development of tempura, “a popular Japanese dish in which seafood and many other vegetables are coated with batter and deep-fried.”

Cuisines are constantly evolving, and new cuisines are created through innovation and cultural interaction. A recent example is fusion cuisine, which combines elements of different culinary traditions, but does not belong to any cooking style and usually refers to innovation in many modern cuisines of restaurants in the 70s of the last century.

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