Europe

Unlike the Muslims and Jews to the east, the Christians of southern and central Europe eat pork. And since pork is easy to raise and produces good portions of meat, it is a mainstay of the area`s cuisine. Breads are another feature of the region, and with breads come ovens, and with ovens, roasting. This distinguishes Europe from the tendency to stove-top cooking that marks much eastern Mediterranean and North African cuisine. Another thing that distinguises European cooking is the use of fowl of all kinds.