The Slovenian cuisine (Slovene: slovenska kuhinja) is not uniform, but diverse and influenced by the diversity of Slovenian landscape and neighbouring cultures. In 2006, the leading Slovenian ethnologists have divided the country into 23 gastronomic regions. Slovenian cuisine is divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The first Slovene-language cookbook was published by Valentin Vodnik in 1799.
Other articles related to "slovenian cuisine, cuisines, cuisine, slovenian":
... Slovenian cuisine is a mixture of three great regional cuisines, Central European cuisine (especially Austrian and Hungarian), Mediterranean cuisine and Balkan cuisine ... Historically, Slovenian cuisine was divided into town, farmhouse, cottage, castle, parsonage and monastic cuisine ... Due to the variety of Slovenian cultural and natural landscapes, there are more than 40 distinct regional cuisines ...
... Wikimedia Commons has media related to Slovenian cuisine. ...
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)