Dating back to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger, and turmeric were important items of commerce in the earliest evolution of trade.Cinnamon and cassia found their way to the Middle East at least 4,000 years ago.Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws and Jewish dietary laws.Culinary culture exchange is also an important factor for cuisine in many regions: Japan’s first substantial and direct exposure to the West came with the arrival of European missionaries in the second half of the 16th century.For example, in Central and South America, corn (maize), both fresh and dried, is a staple food.In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent.A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
For example, a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish.
At that time, the combination of Spanish and Portuguese game frying techniques with a Chinese method for cooking vegetables in oil led to the development of tempura, the popular Japanese dish in which seafood and many different types of vegetables are coated with batter and deep fried.
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction.
A global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats.
Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, and cultural differences.