Western cuisine showcases an abundance of seasonal products, unlike other cuisines, due to the changing weather and temperature patterns. The food patterns around Western Europe are pretty much geared on traditions and have not changed in centuries. However, they have evolved into something wonderful due to fusion.
People usually prefer to eat organic food and many grow their own vegetables and fruits. They also buy their meats from the local shop.
As the food pattern evolved, so did the combinations, courtesy the changing lifestyle, working and living habits. The food has become lighter and more genuine, but with little change to the original product.
Chefs today tend to better the products with the cooking process. They do not replace the products, but introduce changes with little enhancements and ingredients and the products will all be fresh and never frozen or stored.
The Spanish, French, Italians and Greeks have many things in common?olive oils, dates, figs, apricots, peaches, spices and herbs. These products grow abundantly all year around. Most vegetables and fruits grown in the territory have no competition in flavour and looks.
In the spring time, veal and baby lambs are in season and used for Easter dishes, followed by rustic items like first potatoes and various vegetables, and fresh fruits such as berries, squashes, roots like parsnips, and carrots.
The fall is dominated by fresh wild mushrooms, winter vegetables such as Bruxelles sprouts, different variety of potatoes, and winter season is called in with the game meat.
Europeans, in many ways, are leading a healthy life. They eat healthy food. They indulge in many activities, as pastime sport, like boccia, which is enjoyed on weekends in the town plazas.
Families have maintained their traditional values. They lunch and dine together, with the elderly always respected and served first.
Sundays are the days of joy and happiness. Families celebrate the day with a lavish lunch. It is the time when they gather around a table with things to talk about the weeks? events and happenings.
Sunday luncheons also change with the season. Sometimes, cheese and fresh fruits end the meal, or in the winter time with dry fruits and nuts.
Willi Haueter is executive chef, The Imperial New Delhi