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.
Read more about Slovenian Cuisine: Foods and Dishes, Protected Foodstuffs and Food Products, Traditional Slovenian Dishes, References
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)