Cuisines that contain S

List of Cuisines That Contain S

1

American Soul Food

The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.

2

Australian (Modern Australian)

A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.

3

Austrian

The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.

4

British

An island cuisine of Sunday roasts, pub pies, and the curry house, recently reinvented through immigration and a modern farm-to-table revival.

5

Burmese

A Southeast Asian cuisine sitting between India and China, defined by fish sauce, fermented tea leaves, generous oil, and a love of tart fresh salads.

6

Cantonese

The cuisine of Guangdong and Hong Kong, prizing freshness, light seasoning, and the precise heat of the wok to bring out a single ingredient's natural flavor.

7

Creole (Louisiana)

A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.

8

Fusion (Asian-American)

A 21st-century immigrant-driven cuisine blending Korean, Vietnamese, Chinese, Filipino, and Japanese flavors with American formats — the food truck, the burger, the sandwich.

9

Indian (South)

A rice-and-lentil cuisine of the Indian peninsula, built on fermented batters, coconut, curry leaves, tamarind, and a far lighter touch with dairy than the north.

10

Indonesian

An archipelago cuisine of more than 17,000 islands, anchored by sambal, coconut, and a long spice-trade history that helped reshape global cooking.

11

Japanese

An island cuisine built on dashi, rice, and the seasons, valuing restraint, precision knife work, and a deep respect for ingredients in their natural state.

12

Jewish (Ashkenazi)

The cuisine of Central and Eastern European Jews, anchored by kosher rules, Sabbath stews, and the breads, dumplings, and pickles of the shtetl table.

13

Jewish (Sephardic)

The cuisine of Iberian Jews scattered across the Mediterranean after the 1492 expulsion, blending Spanish, North African, Turkish, and Levantine flavors.

14

Jiangsu

An elegant eastern Chinese cuisine from the Yangtze Delta, prized for delicate knife work, slow braises, and a gentle sweetness drawn from the region's wealth.

15

Lebanese

An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.

16

Malagasy

The cuisine of Madagascar, anchored by rice three meals a day, with Southeast Asian, East African, and French strands stitched into one island table.

17

Malaysian

A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.

18

Persian (Iranian)

An ancient cuisine of saffron rice, slow stews (khoresh), grilled kebabs, and a poetic balance of sweet and sour from dried lime, pomegranate, and fruit.

19

Polish

A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.

20

Portuguese

An Atlantic seafaring cuisine built on salt cod (bacalhau), olive oil, coriander, and an empire-era love of spice that helped reshape global cooking.

21

Russian

A vast Eurasian cuisine shaped by long winters, Orthodox fasting, and an imperial era of French-trained court chefs, with rye bread and pickle at every table.

22

Scandinavian (New Nordic)

A modern movement reviving the foraging, fermenting, and seasonal cooking of the Nordic countries, anchored by Copenhagen's Noma and a 2004 manifesto.

23

Senegalese

A West African cuisine often called the most refined on the continent, anchored by the national dish thieboudienne — fish and rice in a single fragrant pot.

24

Shandong

One of China's oldest culinary schools, originating on the northern peninsula and famed for clear seafood broths, scallion-forward seasoning, and imperial banquet roots.

25

Sichuan

A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.

26

Sicilian

A southern Italian island cuisine where Arab, Greek, Norman, and Spanish layers met to produce the world's first sorbets, citrus desserts, and almond-heavy savory dishes.

27

South African

A "rainbow" cuisine of indigenous Khoisan and Bantu traditions overlaid with Dutch, Malay, Indian, and British strands, expressed at the braai and on the curry pot.

28

Southwestern (US)

The cuisine of New Mexico, Arizona, and the broader American Southwest, distinct from Tex-Mex through its use of Hatch chile, blue corn, and Pueblo influences.

29

Spanish

A regional Mediterranean cuisine of jamón, olive oil, sherry vinegar, and small-plate tapas culture, with seafood at its Atlantic and Mediterranean edges.

30

Sri Lankan

An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.

31

Syrian

One of the world's oldest continuously practiced cuisines, the food of Damascus and Aleppo, layered with Persian, Ottoman, and Mediterranean influences.

32

Tunisian

A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.

33

Turkish

A vast Ottoman-era cuisine straddling the Balkans and Anatolia, anchored by lamb, yogurt, olive oil, and a near-religious approach to bread and breakfast.

34

Vietnamese

A Southeast Asian cuisine built on fresh herbs, clear broths, and the salty-sweet balance of nuoc cham, layered with French and Chinese influences.