CULINARY KNOWLEDGE ATLAS
Explore Cuisine
Explore cuisines through their regions, staples, methods, history, and table culture.
A researched culinary reference built country by country. Each guide examines how geography, agriculture, migration, trade, religion, indigenous foodways, regional identity, and everyday cooking shape the food people actually eat.
More than a list of national dishes
Cuisines do not stop neatly at modern borders. Rice traditions, breads, noodles, curries, dumplings, stews, fermented foods, spice systems, grilling methods, and preservation practices often belong to wider cultural regions. These guides explain shared lineages and local adaptations instead of forcing simple ownership claims onto complex food histories.
What each country guide covers
Place & food environment
Geography, climate, agriculture, waterways, pastoral systems, staple crops, and the environments that shape everyday cooking.
History & foodways
Indigenous traditions, trade, migration, colonial histories, religion, diaspora, and long-term cultural exchange.
Ingredients & staples
Grains, tubers, legumes, proteins, seafood, vegetables, fruits, fats, spices, aromatics, fermented foods, sauces, and condiments.
Regional cooking
Important regional cuisines, urban and rural differences, local specialities, and geographic variation within the country.
Technique & equipment
Traditional preparation, fermentation, grilling, braising, steaming, baking, preservation, and the tools used to execute them.
Table & culture
Everyday meals, breakfast, street food, festive dishes, desserts, beverages, dining customs, and the social role of food.
Research standard
Priority is given to cultural institutions, government heritage sources, international organisations, academic food history, ethnographic research, and reputable culinary scholarship. When a dish, technique, or tradition is shared across borders, the guide explains that relationship rather than presenting a simplified ownership claim.
A global reference that keeps growing
The collection spans Southeast Asia, East Asia, South Asia, Central Asia, the Middle East, Africa, Europe, the Americas, the Caribbean, and Oceania. Each country page is designed to connect back to recipes, ingredients, techniques, equipment, and neighbouring food traditions as Phoenix develops.
Food is living knowledge
Cuisine is not a fixed list of dishes. It is ingredients, memory, environment, technique, migration, identity, adaptation, and everyday practice working together.
BROWSE THE LIBRARY
Country Cuisine Knowledge A–Z
Open a guide directly, or use Unified Discovery below when you want to search across recipes and all four knowledge libraries together.
Showing 73–144 of 196 published guides.
H
I
- Iceland Cuisine: Lamb, Seafood, Skyr, Rye Bread, Fermentation, and North Atlantic Foodways
- India Cuisine: Regional Food Systems, Spices, Grains, Religions, and Culinary Diversity
- Indonesia Cuisine: Archipelago Foodways, Regional Diversity, and Spice Traditions
- Iran Cuisine: Persian Rice, Herbs, Saffron, Stews, and Regional Foodways
- Iraq Cuisine: Mesopotamian Rice, Masgouf, Dolma, Kubba, Dates, and Regional Foodways
- Ireland Cuisine: Soda Bread, Seafood, Lamb, Potatoes, Farmhouse Cheese, and Island Foodways
- Israel Cuisine: Jewish Diaspora Traditions, Local Levantine Foodways, and Modern Culinary Identity
- Italy Cuisine: Twenty Regional Foodways, Pasta, Rice, Bread, Cheese, Wine, and Culinary Heritage
J
K
- Kazakhstan Cuisine: Steppe Foodways, Horse Meat, Fermented Dairy, Bread, and Hospitality
- Kenya Cuisine: Ugali, Nyama Choma, Swahili Foodways, Greens, and Regional Traditions
- Kiribati Cuisine: Fish, Coconut, Breadfruit, Pandanus, Bwabwai, and Atoll Foodways
- Kuwait Cuisine: Machboos, Mutabbaq Samak, Murabyan, Seafood, and Gulf Foodways
- Kyrgyzstan Cuisine: Nomadic Meat, Beshbarmak, Kymyz, Maksym, and Mountain Foodways
L
- Laos Cuisine: Sticky Rice, Larb, Padaek, Herbs, and Lao Foodways
- Latvia Cuisine: Rye Bread, Grey Peas, Smoked Fish, Forest Foods, and Regional Foodways
- Lebanon Cuisine: Mezze, Mountain Villages, Olive Oil, Kibbeh, and Mediterranean Foodways
- Lesotho Cuisine: Papa, Moroho, Sorghum, Motoho, Mountain Foodways, and Basotho Traditions
- Liberia Cuisine: Rice, Cassava Leaves, Palm Butter, Potato Greens, and Community Foodways
- Libya Cuisine: Bazin, Couscous, Mbakbaka, Desert Foodways, and Regional Traditions
- Liechtenstein Cuisine: Käsknöpfle, Ribel, Walser Foodways, Alpine Dairy, and Rhine Valley Traditions
- Lithuania Cuisine: Rye Bread, Cepelinai, Cold Beet Soup, Dairy, and Regional Foodways
- Luxembourg Cuisine: Moselle Wine, Gromperekichelcher, Kachkéis, Bistro Culture, and Regional Foodways
M
- Madagascar Cuisine: Rice, Romazava, Ravitoto, Highlands, Coasts, and Malagasy Foodways
- Malawi Cuisine: Nsima, Chambo, Usipa, Ndiwo, Groundnuts, and Regional Foodways
- Malaysia Cuisine: Malay, Chinese, Indian, Peranakan, and Regional Food Traditions
- Maldives Cuisine: Tuna, Coconut, Breadfruit, Roshi, and Island Foodways
- Mali Cuisine: Millet, Sorghum, Fonio, Tigadèguèna, Niger River Fish, and Regional Foodways
- Malta Cuisine: Ftira, Rabbit, Pastizzi, Island Seafood, Gozo, and Mediterranean Foodways
- Marshall Islands Cuisine: Breadfruit, Pandanus, Coconut, Fish, Taro, and Atoll Foodways
- Mauritania Cuisine: Couscous, Millet, Pastoral Dairy, Tea, Fish, and Saharan-Sahelian Foodways
- Mauritius Cuisine: Creole Curries, Dholl Puri, Biryani, Noodles, Seafood, and Island Foodways
- Mexico Cuisine: Maize, Nixtamalization, Regional Foodways, Chiles, Moles, and Culinary Heritage
- Moldova Cuisine: Mămăligă, Plăcinte, Zeamă, Wine, Gagauz Foodways, and Regional Traditions
- Monaco Cuisine: Barbagiuàn, Mediterranean Produce, Riviera Foodways, and Monegasque Traditions
- Mongolia Cuisine: Nomadic Foodways, Meat, Dairy, Airag, and Steppe Traditions
- Montenegro Cuisine: Mountain Dairy, Njeguški Pršut, Lake Fish, Adriatic Seafood, and Regional Foodways
- Morocco Cuisine: Tagines, Couscous, Bread, Tea, Regional Foodways, and Culinary Heritage
- Mozambique Cuisine: Matapa, Piri-Piri, Coconut, Cassava, Seafood, and Regional Foodways
- Myanmar Cuisine: Mohinga, Tea Leaf Salad, Ngapi, Rice, and Regional Food Traditions
N
- Namibia Cuisine: Mahangu, Oshifima, Kapana, Mopane Worms, Seafood, and Regional Foodways
- Nauru Cuisine: Fish, Coconut, Breadfruit, Pandanus, Atoll Foodways, and Modern Island Eating
- Nepal Cuisine: Dal Bhat, Momo, Fermentation, Ethnic Foodways, and Himalayan Diversity
- Netherlands Cuisine: Stamppot, Herring, Cheese, Regional Produce, Colonial Layers, and Dutch Foodways
- New Zealand Cuisine: Māori Kai, Hāngī, Kaimoana, Regional Produce, and Modern Foodways
- Nicaragua Cuisine: Gallo Pinto, Nacatamal, Vigorón, Maize, Caribbean Foodways, and Regional Traditions
- Niger Cuisine: Millet, Sorghum, Dambou, Djerma-Hausa Foodways, Dairy, and Sahel Traditions
- Nigeria Cuisine: Regional Foodways, Soups, Swallows, Jollof, Suya, and Culinary Diversity
- North Korea Cuisine: Pyongyang Raengmyon, Kimchi, Buckwheat, Grains, and Northern Korean Foodways
- North Macedonia Cuisine: Tavče Gravče, Ajvar, Pastrmajlija, Wine, and Balkan Foodways
- Norway Cuisine: Seafood, Lamb, Brunost, Lefse, Stockfish, and Regional Foodways
O
P
- Pakistan Cuisine: Regional Foodways, Breads, Rice, Kebabs, and Culinary Diversity
- Palau Cuisine: Taro, Fish, Coconut, Breadfruit, Women’s Food Traditions, and Island Foodways
- Palestine Cuisine: Olive Oil, Musakhan, Maqluba, Gaza, Nablus, and Regional Foodways
- Panama Cuisine: Sancocho, Afro-Panamanian Foodways, Caribbean Seafood, Indigenous Traditions, and Regional Diversity
- Papua New Guinea Cuisine: Mumu, Sago, Highlands, Sepik, Islands, and Regional Foodways
- Paraguay Cuisine: Chipa, Sopa Paraguaya, Vorí Vorí, Mbejú, Tereré, and Guaraní Foodways
- Peru Cuisine: Coast, Andes, Amazon, Ceviche, Chifa, Nikkei, and Regional Culinary Traditions
- Philippines Cuisine: Regional Foodways, Indigenous Roots, and Layered Culinary History
- Poland Cuisine: Pierogi, Soups, Regional Foodways, Rye, Cabbage, Mushrooms, and Culinary Diversity
- Portugal Cuisine: Atlantic Seafood, Bacalhau, Bread, Pork, Olive Oil, Wine, and Regional Foodways
- Puerto Rico Cuisine: Cocina Criolla, Plantains, Sofrito, Lechón, and Boricua Foodways
Q
R
- Republic of the Congo Cuisine: Saka-Saka, Chikwangue, Maboké, River Fish, and Regional Foodways
- Romania Cuisine: Mămăligă, Ciorbă, Sarmale, Pastoral Dairy, and Regional Foodways
- Russia Cuisine: Regional Foodways Across European Russia, Volga, Caucasus, Siberia, Arctic, and Far East
- Rwanda Cuisine: Isombe, Ibitoke, Beans, Brochettes, Dairy, and Regional Foodways
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Find recipes, ingredients, techniques, equipment, country cuisine guides, and stories from the Editor’s Table.