Editing Central Europe (section)

===Cuisine===
[[Central European cuisine]] has evolved over centuries because of social and political change and is generally diverse. However, the national cuisines of western Central Europe share notable similarities, as do the cuisines of eastern Central Europe. Sausages, salamis and cheeses are popular in most of Central Europe, with the earliest evidence of cheesemaking in the archaeological record dates back to 5,500 BCE ([[Kuyavia]] region, Poland).<ref>{{cite journal|url=http://www.nature.com/news/art-of-cheese-making-is-7-500-years-old-1.12020|title=Art of cheese-making is 7,500 years old|journal=Nature News & Comment|year=2012|doi=10.1038/nature.2012.12020|last1=Subbaraman|first1=Nidhi|s2cid=180646880}}</ref> Other popular food items in Central Europe include soups, stews, pickled and fermented vegetables. [[Schnitzel]], [[goulash]] and [[cabbage roll]]s are popular in the region.

Another common feature among Central European cuisines, particularly Austrian, Croatian, Lithuanian, Slovenian and Swiss cuisine, is the use of wild ingredients in traditional dishes, spanning from wild herbs to mushrooms and berries. Beer consumption is also prominent in parts of Central Europe, where the Czech Republic has the highest [[list of countries by beer consumption per capita|beer consumption per capita]] globally, followed by Austria, with Germany coming 4th. The cuisines of Central European countries that are included in broader definitions of Eastern Europe share similarities and traditions with other Eastern European cuisines. This is particularly evident in the cuisines of Lithuania and Poland, which feature dishes like [[borscht]], [[pierogi]] and [[sour rye soup]].