First, the Chinese or Oriental Cuisine
With Chinese cuisine as the center, mainly in eastern Asia and Northeast Asia, Southeast Asia and other places, the population of about 1.6 billion up and down. Dietary structure to plant-based raw materials as the main. Staple foods, side dishes are clear, staple foods accounted for about 60-70% of the entire cooking material piggybacking, rice-based. Animal raw materials are mainly pork, accounting for about 85-80% of the total meat consumption (more than 90% before the 1980s). Cooking techniques are refined, with flavor as the core and nutrition as the goal, with special emphasis on the freshness of the taste. Chopsticks are used for eating.
Second, the French cuisine, or Western cuisine
French cuisine as the center, distributed in Europe, the Americas, Oceania and other places, the population of about 1.5 billion people. The dietary structure is dominated by acidic animal ingredients, and grain consumption is dominated by flour, which accounts for less than 40% of the total. There is no distinction between staple foods and side dishes, and meat, poultry, eggs and milk are the main foodstuffs. Meat is mainly beef, pork only a few countries (such as Germany, etc.) slightly more. Cooking techniques are also more sophisticated, emphasizing aroma, without the concept of freshness. The way to eat with a knife and fork.
Third, Turkish cuisine, or Halalai system
Turkish cuisine as the center, mainly in Central Asia, West Asia, South Asia and North Africa, and scattered in a number of Islamic countries, the population of about 2 billion people. Dietary structure of animal and plant about half of each. Lamb is the main meat, as well as poultry, eggs and scaly fish, etc., and the main grain is flour. Cooking techniques are crude. Meals are mainly hand-caught, supplemented by table knife blade cut.
Beyond the three major cuisines, there are still most of Africa and the Eskimos, Indians and so on, with a population of more than 300 million people, backward cooking skills, some are still very primitive, the situation is more complex, and failed to constitute an impact on a global scale, is the world's cooking in the need to study, to be developed in the part of the world is not enough to discuss the issue of cuisines, and therefore from the omitted.