Gastronomy is the study of man’s relationship with food and their environment or surroundings. Gourmet is the person who deals with this science. It is often thought erroneously that the term gastronomy only is related to the culinary and cutlery around a table. However, this is a small part of the field of study of the discipline: you can not always say that a is a gourmet cook. Gastronomy studies various cultural components taking as central the food. The Mediterranean cuisine is the set of dishes and cuisines from countries whose border the Mediterranean Sea. Such countries have a common denominator climate that can provide the sea about growing food, and routes of trade between them. The common denominator of these cuisines is a set of ingredients used in the preparation of the dishes: one of the best known is olive oil because latitudes where these countries are located cultivation is guaranteed. Despite the increased consumption, and increased production, worldwide occurs in this region. Olive oil is a very good source of vitamins. Olive oil is not only used in stir-fries, but appears as a dressing and as an ingredient in food canning. The coastal proximity makes the consumption of seafood is broad, often the same type of fish consumed in different countries. Common forms appear cooked fish, such as outdoor grilling. One of the most widely used in Mediterranean cuisine is the vegetables, along with rice protagonist of paellas and risottos, for example. The intensive use of legumes, which appear even in salads, soups are not used. In the field of vegetables you can tell that a lot of variety of dishes that are often involved as main meals vegetable soup like gazpacho, vichyssoise, etc.., Are clear examples of this intensive use. The cuisine of Africa is the set of culinary arts and customs of the peoples and ethnic groups that make up the African continent. The continent of Africa is the second largest of the earth and is home to hundreds of tribes, ethnic and social groups. This diversity is also reflected in African cuisine, in both ways, as the ingredients used and cooking techniques used. It influences the north of the Mediterranean (important part Maghreb cuisine) and as northwest of Arab and Turkish cuisines. No ingredients completely African, but you can tell that some of them are employed in large regions. An example is the okra which is commonly used in stews, okra employment in other parts of the world is associated with the forced immigration of slaves from Africa is an example of Caribbean cuisine, verily Brazilian cuisine or Southern USA. The use of palm oil in the preparation of certain dishes is widespread, and the use of peanuts. The cuisine of Japan as a national cuisine has evolved through the centuries, because of many political and social changes, starting with ancient times, in which most of the cooking was influenced by Chinese culture. Finally, the kitchen changed with the advent of the Middle Ages that marked the beginning of an abandonment of elitism with the regulations of the shogunate. At the beginning of the Modern Age great changes took place that introduced Western culture in Japan. The modern term “Japanese Food” (nihon ryōri 日本 料理) Or washoku (和 食).Refers to this traditional meal, similar to that which existed before the end of national seclusion in 1868. In a broader sense of the word, could also be included foods whose ingredients or cooking modes were introduced, then abroad, but have been developed by Japanese who made them their own. Japanese food is known for its emphasis on seasonality of food (旬, shun), quality and presentation of its ingredients. There are many opinions on what is fundamental to Japanese cuisine. Many think that the sushi or the elegant stylized Formal meals kaiseki originated as part of the Japanese tea ceremony. Many Japanese, however, think about everyday food of the Japanese people, especially the one that existed before the end of the Meiji Time or before the Second World War. Few modern urban Japanese know their traditional cuisine. Finally, the cuisine of the United States is a mixture interpreted varied and some other national cuisines, this is so because it is a country created primarily of immigrants from different countries of Europe, Asia, Africa, and other countries . Might be called native cuisine of Native American Indians and the rest is a fusion of different food cultures taken to different extremes, on the one hand the fast food is full of his marketing appeal, on the other hand is the traditional food based on the old farming traditions both cattle and sheep and goats. The most famous foreign meals are China and its neighbors in Mexico. One of the first books on American cuisine is American cookery. One of the most important aspects of American cuisine is fusion of multiple ethnic or regional interpretations of various styles culinarios.1 The cuisine of the Southern United States, for example, has been heavily influenced by immigrants from Africa, France and Mexico, among others. The Asian way of cooking has made much of some fusion dishes of American cuisine. Similarly, while some dishes considered typically American, yet have their origins in other cultures, the only contribution is that the cooks and chefs in the country have been added over time variations and adaptations to regional tastes, to achieve them what is known as “American taste” or “American style”. Hot dogs and hamburgers are examples of dishes from German immigrants who imported German cuisine habits of Americans, still today, however, a clear example of “national dish”. Given the large size of the territory of the United States is not surprising that the kitchen is diverse and can be typified by regional variations. The kitchen of the East Coast, for example, makes use as ingredients in fish and shellfish more than the kitchens of the Midwest, where corn and beef have a higher prevalence and best one available. To some extent the increase in food transportation capabilities has benefited the mixture of different tastes across regions, however the Americans still associate certain foods to certain areas of the country, thus the steaks (steak) are related to Omaha; American with Maine lobster, the salmon with the Pacific Northwest, and the blue crab and crabcake with Maryland. American cuisine has been able, however, to go beyond the boundaries, examples such as Tex-Mex, Creole, barbecue restaurants and others can be found in many parts of the world, being most popular restaurants and fast food burger bars, pizzerias i also tomatoes.