Editing Cuisine (section)

==Influences on cuisine==
A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as [[Japanese rice]] in [[Japanese cuisine]].

[[Food and drink prohibitions|Religious food laws]] can also exercise an influence on cuisine, such as [[Indian cuisine]] and [[Hinduism]] that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. [[Diet in Sikhism|Sikhism]] in [[Punjabi cuisine]], [[Buddhist vegetarianism|Buddhism]] in [[East Asian cuisine]], [[Christian dietary laws|Christianity]] in [[European cuisine]],<ref>{{cite book|title=Food, Religion and Communities in Early Modern Europe|first=Christopher |last=Kissane|year= 2018| isbn=9781350008472| page =32|publisher=Bloomsbury Publishing|quote=}}</ref><ref>{{cite book|title=Fermented Foods and Beverages of the World|first=Kasipathy |last=Kailasapathy|year= 2010| isbn= 9781420094961| page =3|publisher=CRC Press|quote=}}</ref><ref>{{cite book|title=Foundations of Islamic Governance: A Southeast Asian Perspective|first=Maszlee|last= Malik|year= 2016| isbn=9781315414645| page =41|publisher=Taylor & Francis|quote=}}</ref> [[Islamic dietary laws|Islam]] in [[Middle Eastern cuisine]], and [[Kashrut|Judaism]] in [[Jewish cuisine|Jewish]] and [[Israeli cuisine]] all exercise an influence on cuisine.

Some factors that have an influence on a region's cuisine include the area's [[climate]], the trade among different countries, [[Religious law|religious]] or [[sumptuary]] laws and culinary culture exchange. For example, a tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish.

The area's climate, in large measure, determines the native foods that are available. In addition, climate influences food preservation. For example, foods preserved for winter consumption by [[Smoking (cooking)|smoking]], [[Curing (food preservation)|curing]] and [[pickling]] have remained significant in [[List of cuisines|world cuisines]] for their altered gustatory properties.

The trade among different countries also largely affects a region's cuisine. Dating back to the ancient spice trade, seasonings such as [[cinnamon]], [[cassia bark|cassia]], [[cardamom]], [[ginger]] and [[turmeric]] were important items of commerce in the earliest evolution of trade, and India was a global market for this. Cinnamon and cassia found their way to the Middle East at least 4,000 years ago.<ref>{{Cite web|url=https://www.britannica.com/topic/spice-trade|title=spice trade|website=Encyclopædia Britannica|access-date=23 April 2016}}</ref>

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. At that time, the combination of Spanish and Portuguese game frying techniques with an East Asian 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".<ref>{{Cite web|url=http://web-japan.org/factsheet/en/pdf/36JapFoodCulture.pdf |archive-url=https://web.archive.org/web/20100331113341/http://web-japan.org/factsheet/en/pdf/36JapFoodCulture.pdf |archive-date=2010-03-31 |url-status=live|title=Japanese Food Culture|date=18 December 2008|website=Web Japan|access-date=18 June 2019|page=2}}</ref>