Traditional food refers to foods and dishes that are passed through generations and also refers to foods consumed over the long-term duration of civilization that have been passed through 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 specialities 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 specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.
This article also includes information about traditional beverages.
Traditional food products have been described as playing "an important part of European culture, identity, and heritage".
- Humita – a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru
By designation of origin
- 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.
- 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
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".
Two pieces (ari) of industrially-produced Maldive fish
Southern United States
Arab states of the Persian Gulf
Traditional foods of the Eastern Mediterranean region 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.
- ^ "England's best-known traditional dish is fish and chips ..."
- ^ "... the Sunday roast; the tradition is continued every Sunday lunchtime in pubs and restaurants across England."
- ^ "... the sizzle of the traditional Sunday roast."
- ^ "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 garudiya, and coconut pieces ..."
- ^ a b 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.
- ^ Saunders, Raine (October 28, 2010). "What Are Traditional Foods?". Agriculture Society. Retrieved 8 April 2015.
- ^ a b c d e 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.
- ^ "Geographical indications and traditional specialities". europa.eu.
- ^ 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. doi:10.1016/j.appet.2008.11.008. Retrieved April 8, 2015.
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- ^ "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Retrieved 26 November 2015.
- ^ "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.
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- ^ Riccardo Brocardo, "I prodotti agroalimentari tradizionali del Piemonte a quota 370", full text
- ^ Camilla V. Saulsbury, Panna Cotta: Italy's Elegant Custard Made Easy, p. 14
- ^ Luigi Carnacina, Luigi Veronelli, "Panna Cotta", La Cucina Rustica Regionale 1:156, 1977, based on La Buona Vera Cucina Italiana (not seen), 1966
- ^ Maloney, Clarence (1980). "Garudiya",+traditional+food "People of the Maldive Islands". Orient Longman. Retrieved 27 March 2016.
- ^ a b c d e f g h 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.
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- ^ Cite error: The named reference
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- ^ 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. December 31, 2008. Retrieved March 27, 2016.