French cuisine across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called "service en confusion", or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick,
Cuisine of the Indian subcontinent while eating. It includes warm hospitality and particular ways of serving as well. This is known as "Bangaliketa" (). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. "Bangaliketa" also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once. Bhutanese cuisine employs a lot of red rice (like brown rice in