Misplaced Pages

Traditional food: Difference between revisions

Article snapshot taken from[REDACTED] with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editNext edit →Content deleted Content addedVisualWikitext
Revision as of 16:56, 25 October 2021 editDrVogel (talk | contribs)Autopatrolled, Extended confirmed users, Rollbackers28,449 edits dab← Previous edit Revision as of 09:44, 19 November 2021 edit undoCitation bot (talk | contribs)Bots5,459,994 edits Alter: journal, template type, url. URLs might have been anonymized. Add: s2cid, isbn, authors 1-1. Removed parameters. Some additions/deletions were parameter name changes. | Use this bot. Report bugs. | Suggested by Abductive | #UCB_toolbarNext edit →
Line 14: Line 14:


=== Commercialized cuisine === === Commercialized cuisine ===
The ] appropriates 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 of ]<ref>{{Cite journal|last=Guelmami|first=Z.|title=L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française|url=https://www.afm-marketing.org/en/system/files/publications/20160509182342_S20_P2_GUELMAMI.pdf|journal=Place du Maréchal de Lattre de Tassigny (])}}</ref> and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition. The ] appropriates 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 of ]<ref>{{Cite journal|last=Guelmami|first=Z.|title=L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française|url=https://www.afm-marketing.org/en/system/files/publications/20160509182342_S20_P2_GUELMAMI.pdf|journal=Place du Maréchal de Lattre de Tassigny (Paris Dauphine University)}}</ref> and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.


==By continent== ==By continent==
Line 117: Line 117:


===Iceland=== ===Iceland===
* ] – a traditional food<ref>{{cite book | last=Helfman | first=G. | last2=Burgess | first2=G.H. | title=Sharks | publisher=Johns Hopkins University Press | series=Sharks | year=2014 | isbn=978-1-4214-1310-5 | url=https://books.google.com/books?id=miZ8AwAAQBAJ&pg=PA183 | page=183}}</ref> and ] of Iceland * ] – a traditional food<ref>{{cite book | last1=Helfman | first1=G. | last2=Burgess | first2=G.H. | title=Sharks | publisher=Johns Hopkins University Press | series=Sharks | year=2014 | isbn=978-1-4214-1310-5 | url=https://books.google.com/books?id=miZ8AwAAQBAJ&pg=PA183 | page=183}}</ref> and ] of Iceland
* ]<ref>{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia &#91;4 volumes&#93;: &#91;Four Volumes&#93; | publisher=ABC-CLIO | year=2011 | isbn=978-0-313-37627-6 | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA3-PA195 | page=195}}</ref> * ]<ref>{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia &#91;4 volumes&#93;: &#91;Four Volumes&#93; | publisher=ABC-CLIO | year=2011 | isbn=978-0-313-37627-6 | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA3-PA195 | page=195}}</ref>
* ] – a selection of traditional ],<ref>{{cite book | last=Kalland| first=A. | title=Unveiling the Whale: Discourses on Whales and Whaling | publisher=Berghahn Books | series=Environmental Anthropology and Ethnobiology | year=2009 | isbn=978-1-84545-955-0 | url=https://books.google.com/books?id=BufWAgAAQBAJ&pg=PA166 | page=166}}</ref> consisting mainly of meat and fish products ] in a traditional manner, cut into slices or pieces and served with ] (dense and dark ]), butter and ] (an Icelandic ]) * ] – a selection of traditional ],<ref>{{cite book | last=Kalland| first=A. | title=Unveiling the Whale: Discourses on Whales and Whaling | publisher=Berghahn Books | series=Environmental Anthropology and Ethnobiology | year=2009 | isbn=978-1-84545-955-0 | url=https://books.google.com/books?id=BufWAgAAQBAJ&pg=PA166 | page=166}}</ref> consisting mainly of meat and fish products ] in a traditional manner, cut into slices or pieces and served with ] (dense and dark ]), butter and ] (an Icelandic ])
Line 208: Line 208:
===Maldives=== ===Maldives===
] ]
* ] {{efn|"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 ..."<ref>{{cite web | url=https://books.google.com/books?id=_eonAAAAMAAJ&q="Garudiya",+traditional+food | title=People of the Maldive Islands | publisher=Orient Longman | date=1980 | access-date=27 March 2016 | author=Maloney, Clarence}}</ref>}} * ] {{efn|"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 ..."<ref>{{cite book | url=https://books.google.com/books?id=_eonAAAAMAAJ&q="Garudiya",+traditional+food | title=People of the Maldive Islands | publisher=Orient Longman | date=1980 | access-date=27 March 2016 | author=Maloney, Clarence| isbn=9780861311583 }}</ref>}}
* ] – cured tuna fish traditionally produced in the Maldives. It is a ] in ] * ] – cured tuna fish traditionally produced in the Maldives. It is a ] in ]


Line 225: Line 225:
* ]s, ] and ]<ref name="Edelstein 2009"/> * ]s, ] and ]<ref name="Edelstein 2009"/>
* ]<ref>{{cite book | last=Schanbacher | first=W.D. | title=The Politics of Food: The Global Conflict Between Food Security and Food Sovereignty | publisher=Praeger Security International | series=Praeger Security International Series | year=2010 | isbn=978-0-313-36328-3 | url=https://books.google.com/books?id=v7gbM_rrqrAC&pg=PA42 | page=42}}</ref> * ]<ref>{{cite book | last=Schanbacher | first=W.D. | title=The Politics of Food: The Global Conflict Between Food Security and Food Sovereignty | publisher=Praeger Security International | series=Praeger Security International Series | year=2010 | isbn=978-0-313-36328-3 | url=https://books.google.com/books?id=v7gbM_rrqrAC&pg=PA42 | page=42}}</ref>
** ]<ref>{{cite book | last=Sparks | first=P. | last2=Swanson | first2=B. | title=Tortillas!: 75 Quick and Easy Ways to Turn Simple Tortillas Into Healthy Snacks and Mealtime Feasts | publisher=St. Martin's Press | year=1993 | isbn=978-0-312-08912-2 | url=https://books.google.com/books?id=lYV77mWEV7sC&pg=PA3 | page=3}}</ref> ** ]<ref>{{cite book | last1=Sparks | first1=P. | last2=Swanson | first2=B. | title=Tortillas!: 75 Quick and Easy Ways to Turn Simple Tortillas Into Healthy Snacks and Mealtime Feasts | publisher=St. Martin's Press | year=1993 | isbn=978-0-312-08912-2 | url=https://books.google.com/books?id=lYV77mWEV7sC&pg=PA3 | page=3}}</ref>
* ]<ref name="Edelstein 2009"/> * ]<ref name="Edelstein 2009"/>
* ]<ref name="Edelstein 2009"/> * ]<ref name="Edelstein 2009"/>
Line 231: Line 231:
* ] – traditionally pan fried to a golden color before cooking <ref name="Edelstein 2009"/> * ] – traditionally pan fried to a golden color before cooking <ref name="Edelstein 2009"/>
* ]<ref>{{cite book | last=Adapon | first=J. | title=Culinary Art and Anthropology | publisher=Bloomsbury Publishing | year=2008 | isbn=978-1-84788-455-8 | url=https://books.google.com/books?id=H5CxAwAAQBAJ&pg=PA15 | page=15}}</ref> * ]<ref>{{cite book | last=Adapon | first=J. | title=Culinary Art and Anthropology | publisher=Bloomsbury Publishing | year=2008 | isbn=978-1-84788-455-8 | url=https://books.google.com/books?id=H5CxAwAAQBAJ&pg=PA15 | page=15}}</ref>
* ]<ref>{{cite book | last=Herbst | first=R. | last2=Herbst | first2=S.T. | title=The Deluxe Food Lover's Companion, 2nd edition | publisher=Barron's Educational Series | year=2015 | isbn=978-1-4380-7621-8 | url=https://books.google.com/books?id=e8BoCwAAQBAJ&pg=PT901 | page=pt901}}</ref> * ]<ref>{{cite book | last1=Herbst | first1=R. | last2=Herbst | first2=S.T. | title=The Deluxe Food Lover's Companion, 2nd edition | publisher=Barron's Educational Series | year=2015 | isbn=978-1-4380-7621-8 | url=https://books.google.com/books?id=e8BoCwAAQBAJ&pg=PT901 | page=pt901}}</ref>
* ]<ref name="Edelstein 2009">{{cite book | last=Edelstein | first=S. | title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals | publisher=Jones & Bartlett Learning | year=2009 | isbn=978-0-7637-5965-0 | url=https://books.google.com/books?id=lj0CeaIIETkC&pg=PA66 | pages=66–73}}</ref> * ]<ref name="Edelstein 2009">{{cite book | last=Edelstein | first=S. | title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals | publisher=Jones & Bartlett Learning | year=2009 | isbn=978-0-7637-5965-0 | url=https://books.google.com/books?id=lj0CeaIIETkC&pg=PA66 | pages=66–73}}</ref>
{{div col end}} {{div col end}}
Line 371: Line 371:
==References== ==References==
{{reflist|30em|refs= {{reflist|30em|refs=
<ref name="ScienceDirect.com 2010">{{cite journal | title=Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study | volume=52| issue=2| pages=345–354| author=Guerrero, L. |display-authors=etal |journal=] | date=November 1, 2010 | doi=10.1016/j.appet.2008.11.008| pmid=19084040}}</ref> <ref name="ScienceDirect.com 2010">{{cite journal | title=Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study | volume=52| issue=2| pages=345–354| author=Guerrero, L. |display-authors=etal |journal=] | date=November 1, 2010 | doi=10.1016/j.appet.2008.11.008| pmid=19084040| s2cid=17169454}}</ref>
<ref name="Saunders">{{cite web | url=http://agriculturesociety.com/politics-and-food/what-are-traditional-foods/ | title=What Are Traditional Foods? | publisher=Agriculture Society | date=October 28, 2010 | access-date=8 April 2015 | author=Saunders, Raine}}</ref> <ref name="Saunders">{{cite web | url=http://agriculturesociety.com/politics-and-food/what-are-traditional-foods/ | title=What Are Traditional Foods? | publisher=Agriculture Society | date=October 28, 2010 | access-date=8 April 2015 | author=Saunders, Raine}}</ref>
<ref name="WHO">{{cite book | title=Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods: A Manual for the Eastern Mediterranean Region | author=Who Regional Office for the Eastern Mediterranean|publisher=World Health Organization | year=2010 | isbn=978-92-9021-590-5 | url=https://books.google.com/books?id=QOLhwkcFTJAC&pg=PA41|pages=41–50}}</ref> <ref name="WHO">{{cite book | title=Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods: A Manual for the Eastern Mediterranean Region | author=Who Regional Office for the Eastern Mediterranean|publisher=World Health Organization | year=2010 | isbn=978-92-9021-590-5 | url=https://books.google.com/books?id=QOLhwkcFTJAC&pg=PA41|pages=41–50}}</ref>
<ref name="bradenton 2008">{{cite web | title=Try traditional Southern foods for New Year's | website=] | date=December 31, 2008 | url=http://www.bradenton.com/living/food-drink/article34063698.html | access-date=March 27, 2016}}</ref> <ref name="bradenton 2008">{{cite web | title=Try traditional Southern foods for New Year's | website=] | date=December 31, 2008 | url=http://www.bradenton.com/living/food-drink/article34063698.html | access-date=March 27, 2016}}</ref>
<ref name="Kristbergsson Oliveira 2016">{{cite book | last=Kristbergsson | first=K. | last2=Oliveira | first2=J. | title=Traditional Foods: General and Consumer Aspects | publisher=Springer US | series=Integrating Food Science and Engineering Knowledge Into the Food Chain | year=2016 | isbn=978-1-4899-7648-2 | url=https://books.google.com/books?id=D-K9CwAAQBAJ&pg=PA85 | pages=85–86}}</ref> <ref name="Kristbergsson Oliveira 2016">{{cite book | last1=Kristbergsson | first1=K. | last2=Oliveira | first2=J. | title=Traditional Foods: General and Consumer Aspects | publisher=Springer US | series=Integrating Food Science and Engineering Knowledge Into the Food Chain | year=2016 | isbn=978-1-4899-7648-2 | url=https://books.google.com/books?id=D-K9CwAAQBAJ&pg=PA85 | pages=85–86}}</ref>
<ref name="Dieterle Friedman 2014">{{cite book | last=Dieterle | first=H. | last2=Friedman | first2=A. | title=Harold Dieterle's Kitchen Notebook | publisher=Grand Central Publishing | year=2014 | isbn=978-1-4555-2864-6 | url=https://books.google.com/books?id=uj50AwAAQBAJ&pg=PT45 | page=pt45}}</ref> <ref name="Dieterle Friedman 2014">{{cite book | last1=Dieterle | first1=H. | last2=Friedman | first2=A. | title=Harold Dieterle's Kitchen Notebook | publisher=Grand Central Publishing | year=2014 | isbn=978-1-4555-2864-6 | url=https://books.google.com/books?id=uj50AwAAQBAJ&pg=PT45 | page=pt45}}</ref>
<ref name="Greenberg 2012">{{cite book | last=Greenberg | first=P. | title=The Best Places for Everything: The Ultimate Insider's Guide to the Greatest Experiences Around the World | publisher=Rodale Books | year=2012 | isbn=978-1-60961-829-2 | url=https://books.google.com/books?id=qgyoAgAAQBAJ&pg=PA271 | page=271}}</ref> <ref name="Greenberg 2012">{{cite book | last=Greenberg | first=P. | title=The Best Places for Everything: The Ultimate Insider's Guide to the Greatest Experiences Around the World | publisher=Rodale Books | year=2012 | isbn=978-1-60961-829-2 | url=https://books.google.com/books?id=qgyoAgAAQBAJ&pg=PA271 | page=271}}</ref>
}} }}


==Further reading== ==Further reading==
* {{cite book | last=Ferrando | first=R. | title=Traditional and Non-traditional Foods | publisher=Food and Agriculture Organization of the United Nations | series=FAO food and nutrition series | year=1981 | issue=2 | pages=1–156 | pmid=7343324 | isbn=978-92-5-100167-7 | url=https://books.google.com/books?id=DcOMQq9DCSoC&printsec=frontcover}} * {{cite book | last=Ferrando | first=R. | title=Traditional and Non-traditional Foods | publisher=Food and Agriculture Organization of the United Nations | series=FAO food and nutrition series | year=1981 | issue=2 | pages=1–156 | pmid=7343324 | isbn=978-92-5-100167-7 | url=https://books.google.com/books?id=DcOMQq9DCSoC}}
* {{cite book | last=Yanagida | first=F. | last2=Kenkyūjo | first2=Tōkyō Nōgyō Daigaku. Sōgō | title=Traditional foods and their processing in Asia | publisher=NODAI Research Institute, Tokyo University of Agriculture | year=1987 | url=https://books.google.com/books?id=h4laAAAAIAAJ}} * {{cite book | last1=Yanagida | first1=F. | last2=Kenkyūjo | first2=Tōkyō Nōgyō Daigaku. Sōgō | title=Traditional foods and their processing in Asia | publisher=NODAI Research Institute, Tokyo University of Agriculture | year=1987 | url=https://books.google.com/books?id=h4laAAAAIAAJ}}
* {{cite book | last=Zaigui | first=L. | last2=Hongzhuo | first2=T. | title=Traditional Chinese Foods: Production and Research Progress | publisher=Nova Science Publishers | series=Food science and technology series | year=2009 | isbn=978-1-60692-902-5 | url=https://books.google.com/books?id=0D1SAQAAIAAJ}} * {{cite book | last1=Zaigui | first1=L. | last2=Hongzhuo | first2=T. | title=Traditional Chinese Foods: Production and Research Progress | publisher=Nova Science Publishers | series=Food science and technology series | year=2009 | isbn=978-1-60692-902-5 | url=https://books.google.com/books?id=0D1SAQAAIAAJ}}
* {{cite book | last=Ray | first=R.C. | last2=Didier | first2=M. | title=Microorganisms and Fermentation of Traditional Foods | publisher=Taylor & Francis | series=Food Biology Series | year=2014 | isbn=978-1-4822-2308-8 | url=https://books.google.com/books?id=qJlBBAAAQBAJ&printsec=frontcover}} * {{cite book | last1=Ray | first1=R.C. | last2=Didier | first2=M. | title=Microorganisms and Fermentation of Traditional Foods | publisher=Taylor & Francis | series=Food Biology Series | year=2014 | isbn=978-1-4822-2308-8 | url=https://books.google.com/books?id=qJlBBAAAQBAJ}}


{{Cuisines|state=collapsed}} {{Cuisines|state=collapsed}}

Revision as of 09:44, 19 November 2021

See also: National dish
Bryndzové halušky (potato dumplings with sheep's-milk cheese) is a traditional food of shepherds in Slovakia.

Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.

Some traditional foods have geographical indications and traditional specialties in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialties guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.

This article also includes information about traditional beverages.

Difference between traditional and typical

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 to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity. 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. 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 the techniques and 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 a classic recipe. 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 anthropologist Maru Toledo adds a third concept to this process, which is that of "typical commercial" cuisine, 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

The commercialized cuisine appropriates 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 of food acculturation and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.

By continent

Africa

Freshly harvested Bambara groundnuts

Europe

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

South America

Wrapped humitas being cooked
  • Humita – a traditional food in Bolivia, Chile, Ecuador, and Peru

By country

Canada

See also: Canadian cuisine

Québec

See also: Cuisine of Quebec

Acadia

See also: Acadian cuisine

China

Eating spring pancakes on the day of Lichun in a restaurant

Costa Rica

Croatia

Cyprus

Czech Republic

Estonia

Eswatini

Main article: cuisine of Eswatini § Traditional foods

Faroe Islands

Faroese puffins prepared for the kitchen in Dímun

Finland

A store-bought Karelian pasty

France

Germany

Guatemala

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

Iceland

India

Indonesia

Tumpeng is an Indonesian national dish
See also: List of Indonesian dishes
  • Brem – a fermented snack and beverage from Java and Bali
  • Docang – a traditional food from Cirebon
  • Gado-gado – a traditional salad in peanut sauce dressing
  • Gudeg – a young unripe jackfruit stew, a traditional food from Yogyakarta
  • Ketupat – a traditional rice dumpling commonly served during Lebaran, Indonesian idul fitri
  • Kuluban – an ancient Javanese traditional salad
  • Lawar – a traditional Balinese vegetable dish
  • Opor ayam – chicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran
  • Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of cattle or buffalo
  • Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua)
  • Rendang – traditional Minangkabau dish 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

Ireland

Italy

See also: List of Italian products with protected designation of origin
Pizza

By designation of origin

Piedmont

  • Panna cotta – The northern Italian Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert in Piedmont.

Japan

Mochi for sale at a Japanese mall.
  • Mochi – eaten year-round in Japan, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time

Jordan

Traditional beverages in Jordan include sous (also referred to as 'irqsus), a drink prepared using the dried root of Glycyrrhiza glabra (liquorice), tamr hindi, a drink prepared from an infusion of the dried pulp of Tamarindus indica (tamarind), and laban (labneh), a drink prepared with yogurt and water. 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".

Korea

Bibimbap

Lithuania

Maldives

Two pieces (ari) of industrially-produced Maldive fish

Malta

Mexico

A tamale

Nepal

Portugal

Saudi Arabia

Singapore

Hainanese chicken rice

Slovakia

Spain

Sweden

Swedish falukorv sausage, split in half.

Switzerland

Tanzania

Thailand

Turkey

  • Imam Bayıldı

Uganda

United Kingdom

England

Cottage pie

Wales

Scotland

Haggis on a platter at a Burns supper.

United States

Main article: List of regional dishes of the United States

Southern United States

See also: Cuisine of the Southern United States

Vanuatu

See also: Cuisine of Vanuatu § Traditional foods

Yemen

By region

Arab states of the Persian Gulf

Commonwealth Caribbean

Levant (Eastern Mediterranean)

Traditional foods of the Levant include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini. among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis.

European Union

Scandinavia

Southern Africa

See also

Notes

  1. "... the sizzle of the traditional Sunday roast."
  2. "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 ..."
  3. "England's best-known traditional dish is fish and chips ..."
  4. "... the Sunday roast; the tradition is continued every Sunday lunchtime in pubs and restaurants across England."

References

  1. ^ Kristbergsson, 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.
  2. Saunders, Raine (October 28, 2010). "What Are Traditional Foods?". Agriculture Society. Retrieved 8 April 2015.
  3. ^ Who 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.
  4. "Geographical indications and traditional specialties". europa.eu.
  5. Midori Hernández, A. (2016). "El fogón de las "Mujeres del Maíz"" (PDF). Cultura Jalisco (in Spanish). 7: 6. Retrieved 2021-04-29.
  6. Gómez, A. "Entrevista a Maru Toledo" (video). YouTube. Retrieved April 29, 2021.{{cite web}}: CS1 maint: url-status (link)
  7. 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).
  8. Guerrero, L.; et al. (November 1, 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.
  9. Usher, Peter J. Evaluating Country Food in the Northern Native Economy (PDF). pp. 105–120.
  10. 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.
  11. Publishing, DK (2014). DK Eyewitness Travel Guide: Canada. Eyewitness Travel Guides. DK Publishing. p. 32. ISBN 978-1-4654-2221-7.
  12. 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.
  13. "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Retrieved 26 November 2015.
  14. "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.
  15. Helfman, G.; Burgess, G.H. (2014). Sharks. Sharks. Johns Hopkins University Press. p. 183. ISBN 978-1-4214-1310-5.
  16. Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 195. ISBN 978-0-313-37627-6.
  17. 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.
  18. Davenport, F. (2010). Dublin. City Travel Guide Series. Lonely Planet. p. 151. ISBN 978-1-74179-220-1.
  19. Riccardo Brocardo, "I prodotti agroalimentari tradizionali del Piemonte a quota 370", full text Archived 2016-03-04 at the Wayback Machine
  20. Camilla V. Saulsbury, Panna Cotta: Italy's Elegant Custard Made Easy, p. 14
  21. Luigi Carnacina, Luigi Veronelli, "Panna Cotta", La Cucina Rustica Regionale 1:156, 1977, based on La Buona Vera Cucina Italiana (not seen), 1966
  22. Maloney, Clarence (1980). "Garudiya",+traditional+food People of the Maldive Islands. Orient Longman. ISBN 9780861311583. Retrieved 27 March 2016.
  23. ^ Edelstein, 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.
  24. Capirotada The Zenchilada page 102 Winter 2011]
  25. 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. Retrieved March 27, 2016.
  26. 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.
  27. 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.
  28. Adapon, J. (2008). Culinary Art and Anthropology. Bloomsbury Publishing. p. 15. ISBN 978-1-84788-455-8.
  29. 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.
  30. Dieterle, H.; Friedman, A. (2014). Harold Dieterle's Kitchen Notebook. Grand Central Publishing. p. pt45. ISBN 978-1-4555-2864-6.
  31. 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.
  32. Speake, Jennifer; LaFlaur, Mark (2002). The Oxford Essential Dictionary of Foreign Terms in English. Oxford University Press. ISBN 9780199891573. Retrieved 3 July 2019 – via Oxford Reference.
  33. Andrews, R. (2011). The Rough Guide to England. Rough Guides. p. 62. ISBN 978-1-4053-8845-0.
  34. Holland, E. (2012). Pocket Guide to Edwardian England. Createspace Independent Pub. p. pt12. ISBN 978-1-4781-1344-7.
  35. 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.
  36. ^ "Try traditional Southern foods for New Year's". Bradenton Herald. December 31, 2008. Retrieved March 27, 2016.

Further reading

Cuisines
Continental
African
Americas
Asian
European
Oceanian
Intercontinental
National and
regional
Ethnic
Religious
Historical
Styles
Lists
Related
Lists of prepared foods
Dishes
by origin
Africa
North America
South America
Asia
Europe
Oceania
Caribbean
Misc./other
By type
and origin
Breads
Cheeses
Condiments
Desserts
and sweets
Soups and stews
Snack foods
Misc.
By type
By cooking style
By preparation
style
Breads, grains
and seeds
Dairy-based
Fruits and
vegetables
Fish and
seafood
Meat-based
Soups and stews
Sweets
Misc.
Category:
Traditional food: Difference between revisions Add topic