Czech
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Czech cuisine is marked by an emphasis on meat dishes with pork, beef and chicken. Goose, duck, rabbit and venison are served. Fish is less common, with the occasional exception of fresh trout and carp, which is served at Christmas.

Czech beer with the first brewery is known to have existed in 993 and the CzechRepublic has the highest beer consumption per capita in the world. The “pilsner style beer” (pils) originated in Plzeň, where the world’s first-ever blond lager Pilsner Urquell is still being produced, making it the inspiration for more than two-thirds of the beer produced in the world today. Further south the town of České Budějovice, lent its name to its beer, known as Budweiser Budvar.

Tourism around the Southern Moravian region has been producing wine since the Middle Ages; about 94% of vineyards in the Czech Republic are Moravian. Aside from slivovitz, Czech beer and wine, the Czechs also produce two liquors, Fernet Stock and Becherovka. Kofola is a non-alcoholic domestic cola soft drink which competes with Coca-Cola and Pepsi.

There is also a variety of local sausages, wurst, pâtés, and smoked and cured meats. Czech desserts include a variety of whipped cream, chocolate, and fruit pastries and tarts, crêpes, creme desserts and cheese, poppy-seed-filled and other types of traditional cakes such as buchty, koláče and štrúdl.

from Wikipedia

[ Czech ]

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