Category Archives: European Cuisine

Of Hare & Rabbit

The hare (and in recent times, the rabbit) are a staple of many Mediterranean cuisines. The dish was presented to the island’s Grandmasters of the Sovereign Military Order of Malta, as well as Renaissance Inquisitors resident on the island, several … Continue reading

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A Taste Of Empire – Malta

In 1814, as part of the Treaty of Paris, Malta officially became a part of the British Empire and was used as a shipping way‑station and fleet headquarters. After the Suez Canal opened in 1869, Malta’s position halfway between the … Continue reading

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The Portugese Experience

Continuing our travels with Granny Robertson’s Cookbook we now come to Portugal. In common with many European countries Portugal has a long seafaring history, reflected in the national cuisine by a the number of recipes for fish and shellfish. Sharing … Continue reading

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The Danish Experience

Denmark is a country in Scandinavia, somewhat southwest of Sweden and south of Norway with northern Germany as its southern border made famous by its ubiquitous pastries. The United Kingdom of Denmark shares strong cultural and linguistic links with its … Continue reading

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The German Experience

German cuisine has evolved through many centuries of social and political upheaval. Pork, beef and poultry are the main meats consumed, with pork being by far the most popular, though game, especially boar, rabbit and venison, are also widely available … Continue reading

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The Austrian Experience

Austrian cuisine is composed of many influences from throughout Europe including Italy, Hungary, Germany and the Balkans. But the former Austro-Hungarian Empire must also be considered for its influence on Austrian cooking. Such a  broad fusion of cultures and styles … Continue reading

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The French Experience

The cuisine of France is world famous for its rich tastes and subtle nuances developed over a long and venerable history. The cooking traditions and practices of the country are grounded in a strong tradition of agriculture and independent, free … Continue reading

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