The regional and national culinary traditions this atlas tracks as coherent, recognized cuisines: the shared repertoire of ingredients, techniques, dishes and dining customs that mark a place's food culture as distinct. Grouped here by world region under the subcategory tree (East Asian, Southeast Asian, Middle Eastern and South Asian, Northern African, Sub-Saharan African, European, Latin American and Caribbean). Belongs here: a named regional or national cuisine (Japanese Cuisine, Ethiopian Cuisine). Does not belong here: a single dish, which is a dish entity, a single ingredient, which is an ingredient entity, or a food custom or technique that spans cuisines, which is a foodtradition entity.