Regional cuisines

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How much of a regional cuisine comes from soil and climate rather than from the cooks? What does it take for a way of cooking to count as a cuisine rather than a set of dishes? Why do neighbouring regions argue so hard about who owns a shared dish? Can a cuisine belong to a nation or a people at all? Why is yogurt eaten with savory dishes across the Middle East and South Asia? Which old techniques survive in a regional cuisine long after they stopped paying off? What actually makes Sichuan cooking a regional cuisine rather than just a spicy style? Why do coastal regional cuisines lean on fermentation while inland ones lean on drying? Does a regional cuisine survive once its signature dishes are cooked by restaurants elsewhere? Why does risotto need stirring while pilaf does not? Why does China split its cooking into eight great cuisines instead of one? Who gets to decide where one cuisine ends and the next begins? Towns that build a monument to their one signature dish What is the actual ratio in a basic garam masala and why does every household differ? Why does the same regional dish taste different in two towns an hour apart?

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