Traditional foods are foods and dishes that are passed on through
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 .
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
Oral tradition, 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 not all the typical dishes are traditional nor all the traditional ones 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,
Commercialized cuisine
The
Global 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
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Bambara groundnut – a traditional food crop in Africa
Europe
Traditional food products have been described as playing "an important part of European culture, identity, and heritage".
South America
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Humita – a traditional food in Bolivia, Chile, Ecuador, and Peru
By country
Canada
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Country food refers to the of Aboriginal people (known in Canada as First Nations, Metis, and Inuit), especially in remote nordicity where Western food is an expensive import, and traditional foods are still relied upon.
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Thanksgiving dinner
Québec
Acadia
China
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Ciba cake
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Dim sum
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Fuling jiabing – a traditional snack food of Beijing and an integral part of the city's culture. It is a pancake-like snack made from flour, sugar, and fuling ( Poria), rolled around nuts, honey, and other ingredients.
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Spring pancake – a traditional Chinese cuisine unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of spring.
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Zhongzi - sticky rice with savory or sweet ingredients wrapped in bamboo leaves and boiled. Made to commemorate the poet and minister Qu Yuan during the Dragon boat festival.
Costa Rica
Croatia
Cyprus
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Tsamarella – a traditional food and one of Cyprus' main
Czech Republic
Estonia
Eswatini
Faroe Islands
Finland
France
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Appellation d'origine contrôlée – the French certification granted to certain French geographical indications for French wine, cheeses, , and other agricultural products
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Bresse chicken – a French chicken product with appellation d'origine contrôlée status
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List of Appellation d'Origine Contrôlée liqueurs and spirits
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List of Appellation d'Origine Contrôlée wines
Germany
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Black Forest ham – produced in the Black Forest region of Germany, it is a Protected Designation of Origin (PDO) food in the European Union.
Guatemala
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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
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Hákarl – a traditional food
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Hangikjöt
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Þorramatur – a selection of traditional Icelandic food,
India
South Indian Food
Indonesia
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Brem – a fermented snack and beverage from Java and Bali
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Docang – a traditional food from Cirebon
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Gado-gado – a traditional salad in peanut sauce dressing
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Gudeg – a young unripe jackfruit stew, a traditional food from Yogyakarta
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Ketupat – a traditional rice dumpling commonly served during Lebaran, Indonesian idul fitri
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Kuluban – an ancient Javanese cuisine traditional salad
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Lawar – a traditional Balinese cuisine vegetable dish
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Opor ayam – chicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran
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Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of Beef or Buffalo meat
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Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua)
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Rendang – traditional Padang food dish from West Sumatra
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Satay – grilled meat on skewers, various traditional regional variants exist in Indonesia
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Soto – a category of traditional soup of Indonesia, numerous regional variations exist
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Tempeh – fermented soy cake, traditional food from Java
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Tumpeng – a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish
Iran
Ireland
Italy
By designation of origin
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Denominazione di origine controllata – a quality assurance label for Italian food products, especially Italian wine and cheese
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List of Italian DOC wines
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List of Italian DOCG wines
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Indicazione geografica tipica
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Prodotti agroalimentari tradizionali is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union.
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Strada dell'Olio – a kind of gastronomical route in Italy that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and in Italy.
Japan
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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
Strained yogurt (
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
Latvia
Lithuania
Maldives
Malta
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Lent in Malta § Traditional food eaten throughout the period
Mexico
Nepal
Portugal
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Denominação de Origem Controlada is the system of protected designation of origin for wines, cheeses, butter, and other agricultural products from Portugal.
Saudi Arabia
Singapore
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Hainanese chicken rice – considered as a national dish of Singapore
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Teochew porridge
Slovakia
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italic=no – a national dish of Slovakia consisting of halušky and bryndza.
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Lecsó
South Africa
Spain
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Boroña – a cornbread that is a traditional food in the regions of Galicia, Asturias, Cantabria, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos)
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Denominación de Origen – part of a regulatory classification system primarily for (similar to the France ) but also for other foodstuffs like cheeses, , honey and , among others
Sweden
Switzerland
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Appellation d'origine protégée – A Swiss geographical indication protecting the origin and the quality of traditional food products other than wines
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Capuns – a traditional food from the canton of Graubünden in Switzerland
Tanzania
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Pare people § Traditional food
Thailand
Turkey
Uganda
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Malewa – smoked bamboo shoot which is dried for preservation. The food originated from Eastern Uganda in the Bugisu sub-region
United Kingdom
England
Wales
Scotland
United States
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Cardamom bread – considered as a traditional food among Swedish Americans
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Thanksgiving dinner
Southern United States
Vanuatu
Yemen
By region
Arab states of the Persian Gulf
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Khabees – traditional sweet dish in the Arab states of the Persian Gulf
Commonwealth Caribbean
Levant (Eastern Mediterranean)
Traditional foods of the Levant include
falafel,
fuul,
Halva,
hummus,
kanafeh,
labaneh,
Ful medames and
tahini.
among others. The most popular traditional foods in the region are those prepared from
, specifically, falafel, fuul, hummus and medammis.
File:Falafels 2.jpg|Falafel
File:PistHalva.jpg|Halva prepared with tahini and pistachio nuts
File:Hummus.jpg|Hummus
File:Kanafeh.jpg|Kanafeh in Palestine
File:Labneh (5196911587).jpg|Labaneh
European Union
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Geographical indications and traditional specialties in the European Union
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Quality Wines Produced in Specified Regions – a quality indicator used within European Union wine regulations that identifies wines with protected geographical indications
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List of geographical designations for spirit drinks in the European Union
Scandinavia
Southern Africa
See also
Notes
Further reading
