Italian

Italy is a country of great diversity nearly in every facet of life and food is one of them. From the north to the south, Italy offers a large variety of crops such as: tomatoes, lemon, garlic and olives in the south, rice and maize in the north. This rich diversity of ingredients, which are locally available, has naturally affected the famous recipes of Italian cuisine as never seen on any other

Japanese

The cuisine of Japan is shaped by its four distinct seasons and by regions. It is a cuisine that first and foremost delights the senses -- in Japan, the eyes, nose, and palate feast along with the stomach. The essence of Japanese cuisine is based on various elements of taste, cooking techniques, and the use of the freshest seasonal ingredients.

Source: Lucy Seligman

Norwegian

Norway's long coastline means that fish is an important part of Norwegian cuisine. The most popular dishes are fish soup, lye fish (lutefisk) and smoked salmon. Cured meat is also a frequent part of a traditional Norwegian meal. Sweet brown goats cheese (geitost) and the thin crispy flat bread are also typical Norwegian food. Aquavit, a spirit distilled from potatoes and flavored with caraway,