The Slovenian cuisine () is not uniform, but diverse and influenced by the diversity of Slovenian landscape, climate, history and neighbouring cultures. In 2006, the leading Slovenian ethnologists have divided the country into 23 gastronomic regions. Slovenian cuisine can be divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The bourgeois Slovene cuisine incorporated elements of Austrian, German and French cuisines, whilst the dishes eaten by the working class were mostly a function of their professions (notably, mining and forestry). The first Slovene-language cookbook was published by Valentin Vodnik in 1799.
