Portal:Sri Lankan cuisine

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Introduction

Sri Lankan cuisine has been shaped by many historical, cultural and other factors. Contact with foreign traders who brought new food items, cultural influences from neighbouring countries as well as the local traditions of the country's ethnic groups among other things have all helped shape Sri Lankan cuisine. Influences from Indian (particularly South Indian), Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines. Today, some of the staples of Sri Lankan cuisine are rice, coconut and spices. The latter are used due to the country's history as a spice producer and trading post over several centuries.

Selected general articles

Get involved

For editor resources and to collaborate with other editors on improving Wikipedia's Sri Lankan cuisine-related articles, see WikiProject Food and drink and WikiProject Sri Lanka.

Need help?

Do you have a question about Sri Lankan cuisine that you can't find the answer to?

Consider asking it at the Wikipedia reference desk.

Selected images

Subcategories

Subtopics

Related portals

Associated Wikimedia

The following Wikimedia Foundation sister projects provide more on this subject:

Wikibooks
Books

Commons
Media

Wikinews 
News

Wikiquote 
Quotations

Wikisource 
Texts

Wikiversity
Learning resources

Wiktionary 
Definitions

Wikidata 
Database

Purge server cache

Retrieved from "https://en.wikipedia.org/w/index.php?title=Portal:Sri_Lankan_cuisine&oldid=882255885"
This content was retrieved from Wikipedia : http://en.wikipedia.org/wiki/Portal:Sri_Lankan_cuisine
This page is based on the copyrighted Wikipedia article "Portal:Sri Lankan cuisine"; it is used under the Creative Commons Attribution-ShareAlike 3.0 Unported License (CC-BY-SA). You may redistribute it, verbatim or modified, providing that you comply with the terms of the CC-BY-SA