Traditional food

Traditional foodsare foods anddishesthat are passed on throughgenerations^[1]or which have been consumed for many generations.^[2]Traditional foods and dishes aretraditionalin nature, and may have a historic precedent in anational dish,regional cuisine^[1]or localcuisine.Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.^[3]

Some traditional foods havegeographical indications and traditional specialties in the European Uniondesignations per European Union schemes ofgeographical indicationsand traditional specialties:Protected designation of origin(PDO),Protected geographical indication(PGI) andTraditional specialties guaranteed(TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.^[4]

This article also includes information about traditionalbeverages.

Difference between traditional and typical[edit]

Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according toculinary anthropology;The first refers to culinary customs that are invariably inheritedorally,on a small scale in the family, and a large scale in a community as part of itscultureandidentity.On the other hand, when we speak of typical (or "popular" ) cuisine, it is one that most people in a place like and is massively replicated.^[5]Therefore, a traditional dish may be typical and vice versa, but neither much less all the typical dishes are traditional nor the traditional ones are typical.

Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined thetechniquesand ingredients they had on hand to create new recipes. If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes aclassicrecipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits. There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of a place. The Mexican culinary anthropologistMaru Toledoadds a third concept to this process, which is that of "typical commercial" cuisine,^[6]something that did not exist until the commercialization of cuisine (a process that has occurred very recently, if we observe the complete chronology of food history).

Commercialized cuisine[edit]

Thecommercialized cuisineappropriates the characteristics of the traditional (even the same adjective "traditional", on numerous occasions) but the aim is none other than economic profit. For this reason, it does not want to delve into the origin, nor in the context, much less the diversity around the dishes, it sells. Finally, the mainstream population, generally without much culinary knowledge, believe that the food they are buying is their own, thus happening a kind offood acculturation^[7]and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.

By continent[edit]

Africa[edit]

Bambara groundnut– a traditional foodcropin Africa

Europe[edit]

Traditional food products have been described as playing "an important part of European culture, identity, and heritage".^[8]

South America[edit]

Humita– a traditional food in Bolivia, Chile, Ecuador, and Peru

By country[edit]

Canada[edit]

Country foodrefers to thetraditional dietsofAboriginal people(known in Canada asFirst Nations,Metis,andInuit), especially in remotenorthern regionswhereWestern foodis an expensive import, and traditional foods are still relied upon.^[9]^[10]
Thanksgiving dinner

Québec[edit]

Poutine
A classicpoutineis made withfrench fries,cheese curdsandgravy.
Tourtière
Sucre à la crème
Pâté chinois
Pouding chômeur
St. Catherine's taffy
Spruce beer
Maple syrup
Cretons

Acadia[edit]

China[edit]

Ciba cake
Dim sum
Fuling jiabing– a traditionalsnack foodofBeijingand an integral part of the city'sculture.It is apancake-like snack made from flour, sugar, andfuling(Poria), rolled around nuts, honey, and other ingredients.
Spring pancake– a traditionalChinese foodunique to the northern regions. People eat spring pancakes on the day calledlichunto celebrate the beginning of spring.
Zhongzi- sticky rice with savory or sweet ingredients wrapped in bamboo leaves and boiled. Made to commemorate the poet and ministerQu Yuanduring theDragon boat festival.

Costa Rica[edit]

Rice and beans^[12]

Croatia[edit]

Lecsó

Cyprus[edit]

Tsamarella– a traditional food and one of Cyprus' mainlunch meats^[13]^[14]

Czech Republic[edit]

Estonia[edit]

Mulgipuder^{[citation needed]}
Sepik

Eswatini[edit]

Faroe Islands[edit]

Finland[edit]

France[edit]

Appellation d'origine contrôlée– the French certification granted to certain Frenchgeographical indicationsforwines,cheeses,butters,and other agricultural products
- Bresse chicken– a French chicken product withappellation d'origine contrôléestatus
- List ofAppellation d'Origine Contrôléeliqueurs and spirits
- List ofAppellation d'Origine Contrôléewines

Germany[edit]

Black Forest ham– produced in theBlack Forestregion of Germany, it is aProtected Designation of Origin(PDO) food in the European Union.

Guatemala[edit]

Fiambreis a traditional Guatemalan dish that is prepared and eaten yearly to celebrate theDay of the Dead(Día de Los Muertos) and theAll Saints Day(Día de Todos Los Santos).

Iceland[edit]

Hákarl– a traditional food^[15]andnational dishof Iceland
Hangikjöt^[16]
Þorramatur– a selection of traditionalIcelandic food,^[17]consisting mainly of meat and fish productscuredin a traditional manner, cut into slices or pieces and served withrúgbrauð(dense and darkrye bread), butter andbrennivín(an Icelandicakvavit)

India[edit]

Kheer
Roti and Sabzi^{[citation needed]}

South Indian Food

Indonesia[edit]

Brem– a fermented snack and beverage from Java and Bali
Docang– a traditional food fromCirebon
Gado-gado– a traditional salad inpeanut saucedressing
Gudeg– a young unripe jackfruit stew, a traditional food fromYogyakarta
Ketupat– a traditional rice dumpling commonly served duringLebaran,Indonesian idul fitri
Kuluban– an ancientJavanesetraditional salad
Lawar– a traditionalBalinesevegetable dish
Opor ayam–chickenincoconut milkstew, a traditional dish commonly consumed with ketupat duringLebaran
Pallubasa– a traditional food fromMakassar,South Sulawesimade fromoffalofcattleorbuffalo
Papeda– sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua)
Rendang– traditionalMinangkabaudish from West Sumatra
Satay– grilled meat on skewers, various traditional regional variants exist in Indonesia
Soto– a category of traditional soup of Indonesia, numerous regional variations exist
Tempeh– fermented soy cake, traditional food from Java
Tumpeng– a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish

Iran[edit]

Ireland[edit]

Italy[edit]

By designation of origin[edit]

Denominazione di origine controllata– aquality assurancelabel for Italian food products, especiallyItalian wineandcheese
- List of Italian DOC wines
- List of Italian DOCG wines
Indicazione geografica tipica
Prodotto agroalimentare tradizionaleis an official approval for traditional Italian regional food products similar to theProtected Geographical Statusof theEuropean Union.
- Mascarpone
- Piadina
Strada dell'Olio– a kind ofgastronomicalroute inItalythat crosses a territory rich of traditional products,PDOsandPGIs,DOCsandDOCGsinItaly.

Piedmont[edit]

Panna cotta– The northern ItalianRegion of Piedmontincludes panna cotta in its 2001 list of traditional food products of the region.^[19]Panna cotta is not mentioned in Italian cookbooks before the 1960s,^[20]^[21]yet it is often cited as a traditional dessert in Piedmont.

Japan[edit]

Mochi– eaten year-round in Japan, mochi is a traditional food for theJapanese New Yearand is commonly sold and eaten during that time

Jordan[edit]

Traditional beverages inJordanincludesous(also referred to as'irqsus), a drink prepared using the dried root ofGlycyrrhiza glabra(liquorice),tamr hindi,a drink prepared from an infusion of the dried pulp ofTamarindus indica(tamarind), andlaban(labneh), a drink prepared with yogurt and water.^[3]A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags".^[3]

Korea[edit]

Latvia[edit]

Lithuania[edit]

Cepelinai

Maldives[edit]

Garudiya^[b]
Maldives fish– cured tuna fish traditionally produced in the Maldives. It is astaple foodinMaldivian cuisine

Portugal[edit]

Denominação de Origem Controladais the system of protected designation of origin for wines, cheeses, butter, and other agricultural products from Portugal.

Saudi Arabia[edit]

Hininy
Kabsa

Singapore[edit]

Hainanese chicken rice– considered as a national dish of Singapore
Teochew porridge

Slovakia[edit]

Bryndzové halušky– a national dish of Slovakia consisting ofhaluškyandbryndza.
Lecsó

South Africa[edit]

Spain[edit]

Boroña– a cornbread that is a traditional food in the regions ofGalicia,Asturias,Cantabria,theBasque Countryand northern Castilla-Leon (areas of León, Palencia and Burgos)
Denominación de Origen– part of a regulatoryclassificationsystem primarily forSpanish wines(similar to theFrench appellations) but also for other foodstuffs likecheeses,condiments,honeyandmeats,among others

Sweden[edit]

Swedish falukorv sausage, split in half.

Switzerland[edit]

Appellation d'origine protégée– A Swiss geographical indication protecting the origin and the quality of traditional food products other than wines
Capuns– a traditional food from thecantonofGraubündenin Switzerland

Tanzania[edit]

Pare people § Traditional food

Thailand[edit]

Turkey[edit]

İmam bayıldı^[33]

Uganda[edit]

Malewa– smokedbamboo shootwhich is dried for preservation. The food originated from Eastern Uganda in theBugisu sub-region

United Kingdom[edit]

England[edit]

Wales[edit]

Scotland[edit]

United States[edit]

Cardamom bread– considered as a traditional food amongSwedish Americans
Thanksgiving dinner

Southern United States[edit]

Vanuatu[edit]

Laplap– a national dish

Yemen[edit]

Kabsa

By region[edit]

Arab states of the Persian Gulf[edit]

Khabees– traditional sweet dish in theArab states of the Persian Gulf

Commonwealth Caribbean[edit]

Rice and peas– a traditional dish in theAnglo-Caribbean

Levant (Eastern Mediterranean)[edit]

Traditional foods of theLevantincludefalafel,fuul,halawa,hummus,kanafeh,labaneh,medammisandtahini.^[3]among others. The most popular traditional foods in the region are those prepared fromlegumes,specifically, falafel, fuul, hummus and medammis.^[3]

Popular traditional foods in the Eastern Mediterranean region
Falafel
Halawaprepared withtahiniandpistachionuts
Hummus
KanafehinPalestine
Labaneh

European Union[edit]

Geographical indications and traditional specialties in the European Union
Quality Wines Produced in Specified Regions– a quality indicator used withinEuropean Union wine regulationsthat identifies wines withprotected geographical indications
List of geographical designations for spirit drinks in the European Union

Scandinavia[edit]

European crayfish
- Crayfish party

Southern Africa[edit]

Soured milk– traditional food of theBantu peoplesofSouthern Africa

Notes[edit]

^"... the sizzle of the traditional Sunday roast."^[18]
^"Food in the Maldives may be thought of in three categories: the traditional fare, Sri Lanka cuisine, and the newer imported foods. The traditional fare is mostly fish boiled in a broth called Gaudiya, and coconut pieces..."^[22]
^"England's best-known traditional dish is fish and chips..."^[34]
^"... the Sunday roast; the tradition is continued every Sunday lunchtime in pubs and restaurants across England."^[35]

References[edit]

^^a ^bKristbergsson, K.; Oliveira, J. (2016).Traditional Foods: General and Consumer Aspects.Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. pp. 85–86.ISBN 978-1-4899-7648-2.
^Saunders, Raine (28 October 2010)."What Are Traditional Foods?".Agriculture Society.Retrieved8 April2015.
^^a ^b ^c ^d ^eWho Regional Office for the Eastern Mediterranean (2010).Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods: A Manual for the Eastern Mediterranean Region.World Health Organization. pp. 41–50.ISBN 978-92-9021-590-5.
^"Geographical indications and traditional specialties".europa.eu.
^Midori Hernández, A. (2016)."El fogón de las" Mujeres del Maíz ""(PDF).Cultura Jalisco(in Spanish).7:6.Retrieved29 April2021.
^Gómez, A."Entrevista a Maru Toledo"(video).YouTube.Archivedfrom the original on 29 April 2021.Retrieved29 April2021.
^Guelmami, Z."L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française"(PDF).Place du Maréchal de Lattre de Tassigny (Paris Dauphine University).
^Guerrero, L.; et al. (1 November 2010). "Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study".Appetite.52(2): 345–354.doi:10.1016/j.appet.2008.11.008.PMID 19084040.S2CID 17169454.
^Usher, Peter J.Evaluating Country Food in the Northern Native Economy(PDF).pp. 105–120.
^Wein, Eleanor E.; et al. (1990)."Food Consumption Patterns and Use of Country Foods by Native Canadians near Wood Buffalo National Park, Canada".Arctic.44(3): 196–206.doi:10.14430/arctic1539.
^Publishing, DK (2014).DK Eyewitness Travel Guide: Canada.Eyewitness Travel Guides. DK Publishing. p. 32.ISBN 978-1-4654-2221-7.
^Long, L.M. (2015).Ethnic American Food Today: A Cultural Encyclopedia.Ethnic American Food Today. Rowman & Littlefield Publishers. p. 135.ISBN 978-1-4422-2731-6.
^"Products and Recipes".visitcyprus.com.Cyprus Tourism Organisation.Retrieved26 November2015.
^"Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών".foodmuseum.cs.ucy.ac.cy.Cyprus Food Virtual Museum.Retrieved26 November2015.
^Helfman, G.; Burgess, G.H. (2014).Sharks.Sharks. Johns Hopkins University Press. p. 183.ISBN 978-1-4214-1310-5.
^Albala, K. (2011).Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes].ABC-CLIO. p. 195.ISBN 978-0-313-37627-6.
^Kalland, A. (2009).Unveiling the Whale: Discourses on Whales and Whaling.Environmental Anthropology and Ethnobiology. Berghahn Books. p. 166.ISBN 978-1-84545-955-0.
^Davenport, F. (2010).Dublin.City Travel Guide Series. Lonely Planet. p.151.ISBN 978-1-74179-220-1.
^Riccardo Brocardo, "I prodotti agroalimentari tradizionali del Piemonte a quota 370",full text Archived4 March 2016 at theWayback Machine
^Camilla V. Saulsbury,Panna Cotta: Italy's Elegant Custard Made Easy,p. 14
^Luigi Carnacina, Luigi Veronelli, "Panna Cotta",La Cucina Rustica Regionale1:156, 1977, based onLa Buona Vera Cucina Italiana(not seen), 1966
^Maloney, Clarence (1980)."Garudiya",+traditional+foodPeople of the Maldive Islands.Orient Longman.ISBN 9780861311583.Retrieved27 March2016.
^^a ^b ^c ^d ^e ^f ^g ^hEdelstein, S. (2009).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals.Jones & Bartlett Learning. pp. 66–73.ISBN 978-0-7637-5965-0.
^CapirotadaThe Zenchilada page 102 Winter 2011]
^Tatum, C.M. (2013).Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]: From Calaveras to Quinceañeras.Cultures of the American Mosaic. ABC-CLIO. p. 466.ISBN 978-1-4408-0099-3.Retrieved27 March2016.
^Schanbacher, W.D. (2010).The Politics of Food: The Global Conflict Between Food Security and Food Sovereignty.Praeger Security International Series. Praeger Security International. p. 42.ISBN 978-0-313-36328-3.
^Sparks, P.; Swanson, B. (1993).Tortillas!: 75 Quick and Easy Ways to Turn Simple Tortillas Into Healthy Snacks and Mealtime Feasts.St. Martin's Press. p. 3.ISBN 978-0-312-08912-2.
^Adapon, J. (2008).Culinary Art and Anthropology.Bloomsbury Publishing. p. 15.ISBN 978-1-84788-455-8.
^Herbst, R.; Herbst, S.T. (2015).The Deluxe Food Lover's Companion, 2nd edition.Barron's Educational Series. p. pt901.ISBN 978-1-4380-7621-8.
^https://www.dailymaverick.co.za/article/2022-09-22-throwback-thursday-pap-and-chakalaka/
^Dieterle, H.; Friedman, A. (2014).Harold Dieterle's Kitchen Notebook.Grand Central Publishing. p. pt45.ISBN 978-1-4555-2864-6.
^Greenberg, P. (2012).The Best Places for Everything: The Ultimate Insider's Guide to the Greatest Experiences Around the World.Rodale Books. p. 271.ISBN 978-1-60961-829-2.
^Speake, Jennifer;LaFlaur, Mark, eds. (2002).The Oxford Essential Dictionary of Foreign Terms in English.Oxford University Press.ISBN 9780199891573.Retrieved3 July2019– via Oxford Reference.
^Andrews, R. (2011).The Rough Guide to England.Rough Guides. p. 62.ISBN 978-1-4053-8845-0.
^Holland, E. (2012).Pocket Guide to Edwardian England.Createspace Independent Pub. p. pt12.ISBN 978-1-4781-1344-7.
^Gabriel, J. (2014).How to Cook Like a Southerner: Classic Recipes from the South's Best Down-Home Cooks.Thomas Nelson. p. 31.ISBN 978-1-4016-0506-3.
^^a ^b ^c ^d"Try traditional Southern foods for New Year's".Bradenton Herald.31 December 2008.Retrieved27 March2016.

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