European food is a category of cuisine common to the countries of Europe. The European Union, or EU, consists of 27 member countries and is made up of nearly 500 million people as of 2007 estimates. Member states represent a variety of cultures and traditions, and cultural differences account for large varieties of traditional dishes.ftp://ftp.cordis.europa.eu/pub/fp7/kbbe/docs/traditional-foods.pdf

The differences in food preparation and presentation within Europe can be attributed to differences in climate, with longer winters in some areas requiring food preservation methods and more moderate climates allowing for more fresh produce to be incorporated.http://www.independent.co.uk/life-style/food-and-drink/features/rustle-up-a-polish-eating-the-eastern-european-way-978258.html http://www.cuisinenet.com/glossary/med.html A history of conflict between the nations might also account for food varieties.http://world-food-and-wine.com/food-in-europe However, European communities share a common attitude about the importance of good food within each of their cultures.http://world-food-and-wine.com/food-in-europe

• Mediterranean cuisine: Foods cooked at home are the basis for this region’s cuisine, and natural flavors seem more important than heavy sauces. Because of the moderate maritime climate of the regions, fresh vegetables are more readily available throughout the year and play a large role in Mediterranean dishes. Seafood is a staple of this type of cuisine, and meats are provided by smaller animals.http://www.cuisinenet.com/glossary/med.html
• English cuisine: While English history represents an aristocracy which consumed mostly French dishes, and that influence is still seen in English cooking, England has traditional foods of its own. Beef and fish are both staples of the English diets, with beef roasts being used for traditional Sunday lunches. Spices imported over centuries, are important to British cooking, and many Brits maintain “kitchen gardens” to grow their own herbs for cooking. Creams and butters are used quite a bit in British dishes, and tea is served throughout the country.http://www.cuisinenet.com/glossary/england.html
• Eastern European cuisine: The food of Eastern European countries such as Poland and Romania comes from the rustic nature and harsh climate of the area. Pickling and marinating arose as a way to preserve food through cold winters and those practices continue today, as most of these dishes include a balance between sour and sweet tastes. Eastern European food is marked by a need to cook very slowly in order to allow a fuller flavor.http://www.independent.co.uk/life-style/food-and-drink/features/rustle-up-a-polish-eating-the-eastern-european-way-978258.html
• French cuisine: French foods require skill and time to prepare, with an emphasis on using the right ingredients. Sauces and pastries are staples in French cooking, and creams, cheeses, and butter play integral roles in many meals. Meals in France are often paired with wine, with traditions in place regarding the type of wine that fits each type of meal.http://www.cuisinenet.com/glossary/france.html
• German cuisine: Many foods that are considered typically American were brought to the U.S. from Germany. Frankfurters, hamburgers, and meatloaf all emigrated from this European country.http://www.travelsthroughgermany.com/website2/germanfood.htm Sausage is a staple in German cooking, with production and taste varying by region.http://www.germanfoods.org/consumer/index.cfm http://www.germanfoods.org/consumer/facts/guidetosausages.cfm Like Eastern European food, German cooking enjoys a melding of sweet and sour tastes. Like American cuisine, meat balanced with potatoes make up a traditional German meal.http://allrecipes.com//HowTo/german-cuisine/Detail.aspx
• Scandinavian cuisine: Long, cold winters created a need for food preservation methods in the Scandinavian countries of Sweden, Finland, Norway, and Denmark, so traditional Scandinavian dishes are often based on salted, dehydrated, or cured meats. Some Scandinavian food represents influences from other European countries, such as teas, soups, and cakes, brought back to the region by the Vikings.http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Sweden.html Fish is a staple of the Scandinavian diet, sometimes eaten raw. Fruit soup, often served with cream, is a common breakfast choice in these countries.http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Sweden.html