European Food

The food in Europe has evolved through many nutritional messages and the variety of products available in different European countries. As for food in Asia , Africa , North America or South disparities exist.

The 6 major European food trends

In qualitative terms

These common traits can be identified:

A balanced diet : nutritional messages are conveyed in the different European countries, thus raising the awareness of the population to adopt a balanced diet. More and more people are complying. This has also contributed to the explosion of nutritional claims on food packaging.

But also junk food : snacking and industrial dishes also have their place on the European tables. Many people are followers.

The “world cuisine” trend : it is now very easy in Europe to buy culinary ingredients from other continents. This has contributed to their daily introduction on the European tables.

In geographical terms

Trends exist according to the zones:

The food culture of the eastern countries : very rich in starchy foods, cruciferous and smoked products.

Gourmet food : France is the emblem. The kitchen is then elevated to art and made with the staple foods of choice. Culinary techniques occupy a central place.

Food around the Mediterranean, which includes “healthy” diets with the Cretan diet: semi-vegetarian, very rich in olive oil, fish, vegetables and colorful fruits.

Basic foods of the European diet

In Europe, all food groups are represented:

Starchy : Potatoes and starchy foods made from wheat are the most common. Legumes also tend to occupy an important place again. They are usually present at all meals. From breakfast to dinner, including snacks. This would be the cause of many pathologies and overweight.

Vegetables : a very wide range of vegetables is on the tables. The eastern countries consume a lot of cabbage, the countries around the Mediterranean consume many aubergines, and tomatoes … They are present at 2 main meals.

Fruits : fresh or dry. Fruits, seeds and oleaginous are more and more consumed as a snack.

Dairy : strongly represented with milk, yogurts and cheese.

Meat / fish / eggs : all are consumed in all European countries.

Fats : neutral oils (rapeseed, sunflower, peanut) and olive oil are the majority. Butter and margarine also.

Sweet products : strongly present at breakfast, for dessert or snacks.

Drinks : coffee, tea, herbal tea, fruit juice, sodas, alcohol …

European cuisine

Depending on the regions of a country and according to the country, there are many culinary specialties. It is therefore very difficult to retain only one specialty common to all countries.

European diet: around the meal

In Europe, we generally eat 3 meals a day, usually taken at fixed times, sitting at the table, with cutlery.

One to two snacks can be taken daily.

Depending on the country or the family culture, the meal is either a single dish and a dessert, or an entrée, a main course and a dessert.

The quantities cooked are relatively reasonable.

Dinners are traditionally taken with the family. Lunches are often taken in school lunches for children and at the company’s restaurant for adults.

Foods rich in protein with recognized nutritional qualities, but with some reluctance because of the risk of allergies in some people. Traceability and control of these foods, the future European regulation will also aim to protect consumers.

 

 

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