Cuisine is a style of cooking — the distinctive body of dishes, techniques, ingredients, and flavour principles that marks a region, country, or culture. It grows out of climate, agriculture, history, and trade: what grows locally, what preservation methods the climate demands, and which spices, migrations, and empires passed through. A cuisine is recognised by its signature methods — the wok hei of Cantonese cooking, the slow braises of French cuisine bourgeoise, the tandoor of North India — and by its characteristic seasoning logic. The term also stretches to specialised styles such as haute cuisine, nouvelle cuisine, and fusion cuisine. For the food industry, cuisine is a product language: menus, ready meals, and flavour development all borrow its codes to tell eaters what to expect before the first bite.