Taxonomy Management
Manage cuisines, cooking methods, food types, and regions for your recipes
Cuisines
Slug: american
Classic American comfort food
Slug: argentine
"Beef is religion."; Asado (BBQ), Italian immigration (pasta, pizza), Spanish influence, mate tea, wine (Malbec).
Slug: brazilian
"Indigenous + Portuguese + African = tropical abundance."; Rice and beans daily, manioc (cassava), African influence (slavery), Portuguese techniques.
Slug: caribbean
"African-Indigenous-European fusion in the tropics."; Jerk spice, scotch bonnet, rice and beans, plantains. African influence (slavery), island-specific identities.
Slug: chinese
"A civilization that ate its geography."; China's food is not unified by taste—it's unified by adaptation. Rice (south) vs. wheat (north), wok cooking, balance of flavors.
Slug: ethiopian
"Injera as plate and utensil—communal eating."; Injera (sourdough flatbread), berbere spice, wat (stews), Orthodox Christian fasting, communal eating.
Slug: europe
EUROPE — “Climate Writes the Pantry”
Slug: french
Refined French cooking
Slug: greek
"Ancient ingredients, modern simplicity."; Olive oil, lemon, oregano. Feta, yogurt, lamb, seafood. Mezze culture, ancient continuity.
Slug: indian
"Spice is architecture, not decoration."; Spice blends as foundation, layered flavors. Regional fracture by religion, climate, history. Rice (south/east) vs. wheat (north).
Slug: italian
"Regional pride disguised as national cuisine."; Wheat (pasta, bread) + olive oil + tomato. Wine culture, seasonal ingredients, cucina povera. North-South divide (butter vs. olive oil).
Slug: japanese
"Refinement through constraint."; Island isolation, rice + seafood + soy, umami foundation, seasonality (shun), Buddhist influence, preservation.
Slug: korean
Korean cuisine emphasizes fermentation, bold flavors, and communal dining with banchan (side dishes).
Slug: mexican
"Geography as destiny—regional fracture by climate, conquest, trade."; Corn, chile, beans. Aztec + Spanish + French layers. Sauce complexity (moles), hand-pressed tortillas.
Slug: middle-eastern
"Trade routes on a plate."; Olive oil, tahini, yogurt. Spices (cumin, coriander, sumac, za'atar), lamb, flatbreads, mezze, Ottoman legacy.
Slug: peruvian
"3,000 years of biodiversity on a plate."; Potatoes (3,000+ varieties), corn, quinoa. Aji chiles, Inca + Spanish + African + Chinese + Japanese. Ceviche.
Slug: south-american
Slug: spanish
"Simplicity with quality ingredients."; Olive oil, garlic, tomato. Tapas culture, jamón, seafood, rice. Regional pride, Moorish influence (800 years).
Slug: thai-thailand
SOUTHEAST ASIAN — “Preserve, Balance, Wake the Palate”
Slug: vietnamese
"French technique meets Southeast Asian soul."; Fish sauce, lime, herbs. French influence (baguettes, coffee), rice noodles (pho, bun), fresh herbs, balance.