world food

Swiss-Fondue

Fondue is a Swiss communal dish shared at the table in an earthenware pot over a small burner. The term is derived from the French verb fondre, in the past participle fondu.
Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
While cheese fondue is the most widely known, there are other pot and dipping ingredients


Italia-Pizza

Pizza is a popular dish made with an oven-baked, flat, generally round bread that is covered with tomatoes or a tomato-based sauce and mazzarella cheese. Other toppings are added according to region, culture or personal preference.
Originating as a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a “pizzeria”. The phrase “pizza parlor” is also used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.

Turkey-Kebab

Kebab refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick. The most common kebabs include lamb and beef, although others use goat, chicken, fish or shellfish. Observant Muslims and Jews do not use pork for kebabs because of religious and cultural prohibition, but pork kebabs can be found in Greece and India, especially in the state of Goa. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries such as the UK, Germany, Sweden, Australia, Canada, and the United States

Japan-Sushi

In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes. There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi ; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.


Korea-Kimchi

Kimchee is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy 'baechu' variety. Kimchi is the most common 'banchan', or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
Kimchee is popular food in Korea. Making the Kim chi is the method for vegetables can be kept, also during storing the many microorganisms are propagating that makes organic nutritive elements in the Kim chi which become a wonderful fermented food.