A) Bavarian cuisine B) Berliner cuisine C) Viennese cuisine D) Baden cuisine
A) Baden cuisine B) Moravian cuisine C) Viennese cuisine D) Lublin cuisine
A) Podlaskie cuisine B) Silesian cuisine C) Opole cuisine D) Bavarian cuisine
A) German cuisine B) Austrian cuisine C) Swiss cuisine D) Polish cuisine
A) Czech cuisine B) Baden cuisine C) Hamburg cuisine D) Berliner cuisine
A) Polish cuisine B) Hungarian cuisine C) Austrian cuisine D) German cuisine
A) Georgian cuisine B) Azerbaijani cuisine C) Russian cuisine D) Armenian cuisine
A) Belarusian cuisine B) Ukrainian cuisine C) Russian cuisine D) Armenian cuisine
A) Russian cuisine B) Ukrainian cuisine C) Romanian cuisine D) Belarusian cuisine
A) Romanian cuisine B) Russian cuisine C) Moldovan cuisine D) Ukrainian cuisine
A) Romanian cuisine B) Hungarian cuisine C) Slovenian cuisine D) Slovak cuisine
A) Irish cuisine B) Danish cuisine C) Norwegian cuisine D) British cuisine
A) German cuisine B) Italian cuisine C) Danish cuisine D) French cuisine
A) Central European cuisines B) Eastern European cuisines C) Western European cuisines D) Northern European cuisines
A) Norwegian cuisine B) Swedish cuisine C) Danish cuisine D) Finnish cuisine
A) Estonian cuisine B) Finnish cuisine C) Lithuanian cuisine D) Latvian cuisine
A) Belgian cuisine B) Spanish cuisine C) French cuisine D) Italian cuisine
A) French cuisine B) Belgian cuisine C) German cuisine D) Dutch cuisine
A) Northern European cuisines B) Eastern European cuisines C) Central European cuisines D) Western European cuisines
A) 15th through 18th centuries B) 17th through 20th centuries C) 14th through 17th centuries D) 16th through 19th centuries
A) Exclusively American ingredients B) Strictly Asian influences C) Roman imperial recipes D) Innovations that persisted in the modern era
A) The discovery of Australia B) The circumnavigation of the globe C) The discovery of the New World D) The invention of the steam engine
A) North America B) Asia C) Australia D) Antarctica
A) Central Asia and Siberia B) Polynesia and Micronesia C) Sub-Saharan Africa and the Middle East D) Scandinavia and Eastern Europe
A) Saffron, cardamom, cumin, mint, and basil B) Salt, sugar, garlic, onion, and parsley C) Mustard, dill, thyme, oregano, and rosemary D) Pepper, cinnamon, cloves, nutmeg, and ginger
A) Olives, figs, dates, lemons, and almonds B) Maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea C) Rice, soybeans, tea, peaches, and plums D) Wheat, barley, apples, pears, and grapes
A) Replaced by refrigeration B) Abandoned entirely C) Traditional D) Completely modernized
A) Freezing, canning, freeze-drying, and irradiation B) Vacuum packing, pasteurization, and chemical sealing C) Drying, salting, smoking, or pickling in vinegar D) Fermentation, sugar glazing, and oil immersion
A) Panunto B) The Art of Cookery C) Le Cuisinier François D) De Honesta Voluptate
A) A religious prayer B) A tax record C) A recipe D) A medical diagnosis
A) Their caloric density B) Their vitamin content C) Their protein levels D) Their effects on the four humours
A) Acidic or basic, and sweet or sour B) Raw or cooked, and fresh or aged C) Heating or cooling, and moistening or drying D) Heavy or light, and rich or lean
A) Prosperity B) Famine C) Urbanization D) Illiteracy
A) In ancient times B) In the 20th century C) In the Middle Ages D) In the early modern period
A) In the 19th century B) In the 18th century C) In the 16th century D) In the 20th century
A) Climate zones B) Religious differences C) Class differences D) Regional dialects
A) Upper-class food B) Peasant food C) Merchant food D) Military rations
A) Spain B) Italy C) Greece D) Portugal
A) Cyprus B) Italy C) Greece D) Spain
A) Spices B) Rice C) Meat D) Vegetables
A) Coconut milk products B) Dairy products C) Almond milk products D) Soy milk products
A) Barley porridge B) Cornmeal polenta C) Rye flatcakes D) White wheat-flour bread
A) Casseroles B) Salads C) Stews D) Soups
A) Service à la russe B) Service à la française C) Service à l'italienne D) Service à l'anglaise
A) Service à l'allemande B) Service à la française C) Service à la russe D) Service à l'espagnole
A) Before the appetizers B) Only as dessert C) Alongside the soup D) As the main course
A) An entrée B) A banquet C) A course D) A buffet
A) The chopstick B) The ceramic spoon C) The knife D) The wooden skewer
A) Arms-bearing knights B) Rural landowners C) Court officials D) Monarchical royalty
A) The fork B) The skewer C) The spoon D) The chopstick
A) With the bare hands B) Using wooden chopsticks C) Directly from the bowl with teeth D) With cutlery
A) Steaks and roasts B) Soups and stews C) Only a few finger foods D) Every single meal course
A) Imported fruit B) Fresh meat C) Sugar sculptures D) Cereal grains
A) Trattorias B) Pottages C) Trenchers D) Cereals
A) Rye-fed livestock B) Pigs C) Cows D) Deer
A) Pears B) Apples C) Raisins D) Berries
A) Sugar sculptures B) Wooden trenchers C) Barley loaves D) Preserved vegetables
A) Florence B) Milan C) Venice D) Rome
A) 1066 B) 1492 C) 1350 D) 1284
A) Boar B) Cows C) Deer D) Birds
A) Thyme B) Cumin C) Salt D) Parsley
A) Barley water B) Rye flour C) Pickled vegetables D) Imported spices
A) A peasant stew house B) A medieval bakery in Rome C) Antica trattoria Bagutto D) A noble banquet hall in Milan |