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 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, 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
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
Humita – a traditional food in Bolivia, Chile, Ecuador, and Peru
By country Canada
Country food refers to the traditional diets of Aboriginal people (known in Canada as First Nations, Metis, and Inuit), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon. Thanksgiving dinner
Québec
Poutine Tourtière Sucre à la crème Pâté chinois Pouding chômeur St. Catherine's taffy Spruce beer Maple syrup Cretons
Acadia
Poutine râpée Fricot
China
Ciba cake Dim sum 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. Spring pancake – a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to 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 minister Qu Yuan during the Dragon boat festival.
Costa Rica Rice and beans
Croatia Lecsó
Cyprus Tsamarella – a traditional food and one of Cyprus' main lunch meats
Czech Republic Lecsó Svíčková
Estonia Mulgipuder Sepik
Eswatini
Faroe Islands
Faroese puffin Garnatálg Skerpikjøt Whale meat
Finland
Karelian stew Karelian pasty Kesäkeitto Sautéed reindeer Ruisreikäleipä Ryynimakkara Mustamakkara Kalakukko Lörtsy Rönttönen Sultsina Mämmi Joulutorttu
France Appellation d'origine contrôlée – the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products Bresse chicken – a French chicken product with appellation d'origine contrôlée status List of Appellation d'Origine Contrôlée liqueurs and spirits List of Appellation d'Origine Contrôlée wines
Germany 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
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 Hákarl – a traditional food and national dish of Iceland Hangikjöt Þorramatur – a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit)
India
Kheer Roti and Sabzi South Indian Food Idli Dosa Sambar and Chutneys Rasam Puttu Idiyappam Paniyaram
Indonesia
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 Chelow kabab Tahdig Ghormeh sabzi Fesenjān Sabzi polo Abgoosht Gheimeh Sholezard Āsh Mirza Ghassemi Nargesi Baghala ghatogh
Ireland Full breakfast Sunday roast
Italy
Abbacchio Affogato Arancini Asiago Biscotti Braciola Bruschetta Caciotta Cacciucco Caponata Cappuccino Cotechino Crostata Crostini Espresso Focaccia Frittata Frittella Fritto misto Gelato Lasagna Mascarpone Minestrone Mozzarella Panettone Panna cotta Panino Panzerotto Parmigiano Reggiano Pasta Pecorino Peperonata Pizza Polenta Porchetta Prosciutto Ravioli Risotto Salami Salumi Scamorza Semifreddo Spezzatino Strudel Tiramisu Tortellini Zabaione Zuppa inglese
By designation of origin
Denominazione di origine controllata – a quality assurance label for Italian food products, especially Italian wine and cheese List of Italian DOC wines List of Italian DOCG wines Indicazione geografica tipica is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. Strada dell'Olio – a kind of gastronomical route in Italy that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and DOCGs in Italy.
Japan
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 Bulgogi Kimchi Nurungji Sungnyung
Latvia
Grey peas Layered rye bread Sklandrausis Speķrauši
Lithuania Cepelinai
Malaysia
Hinava Kelupis Ketupat Lamban Lemang Linopot Manuk pansuh Nasi lemak Penyaram Umai
Maldives
Garudiya Maldives fish – cured tuna fish traditionally produced in the Maldives. It is a staple food in Maldivian cuisine
Malta Lent in Malta § Traditional food eaten throughout the period Kwareżimal – Lent cake
Mexico
Atole Capirotada – usually eaten during the Lenten period (comida de cuaresma).Capirotada The Zenchilada page 102 Winter 2011] It is one of the dishes served on Good Friday. Chiles Enchilada Iguana meat Legumes, beans and refried beans Maize Tortilla Mole sauce Pork Chorizo Rice – traditionally pan fried to a golden color before cooking Rice and beans Sope Tamale
Nepal Dhindo
Portugal Denominação de Origem Controlada is the system of protected designation of origin for wines, cheeses, butter, and other agricultural products from Portugal.
Saudi Arabia Hininy Kabsa
Singapore
Hainanese chicken rice – considered as a national dish of Singapore Teochew porridge
Slovakia – a national dish of Slovakia consisting of halušky and bryndza. Lecsó
South Africa
Bobotie Bunny chow Chakalaka and Pap Malva pudding Potjiekos Samosa
Spain 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) Denominación de Origen – part of a regulatory classification system primarily for Spanish wines (similar to the French appellations) but also for other foodstuffs like cheeses, condiments, honey and meats, among others
Sweden
Falukorv Janssons frestelse Pyttipanna
Switzerland 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 the canton of Graubünden in Switzerland
Tanzania Pare people § Traditional food
Thailand Mango sticky rice Pad Thai
Turkey İmam bayıldı
Uganda Malewa – smoked bamboo shoot which is dried for preservation. The food originated from Eastern Uganda in the Bugisu sub-region
United Kingdom England
Bangers and mash Cottage pie Faggot Fish and chips Full breakfast Sunday roast
Wales Cawl Welsh cakes Glamorgan sausages Laverbread Welsh rarebit Bara brith
Scotland
Haggis Lorne sausage Neeps and tatties Cullen skink Arbroath smokies Reestit mutton
United States
Cardamom bread – considered as a traditional food among Swedish Americans Thanksgiving dinner Hotdish
Southern United States
Biscuit Cheese straw Cornbread Collard greens Hoppin' John Sweet potato
Vanuatu
Laplap – a national dish
Yemen Kabsa