Traditional foods are foods and dishes that are passed on through

generation A generation refers to all of the people born and living at about the same time, regarded collectively. It can also be described as, "the average period, generally considered to be about 20–⁠30 years, during which children are born and gro ...

s or which have been consumed for many generations. Traditional foods and dishes are

tradition A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays ...

al in nature, and may have a historic precedent in a

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

, regional cuisine or local

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

. 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 Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

designations per European Union schemes of

geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town, region, or country). The use of a geographical indication, as an indication of the product's source, ...

s and traditional specialties:

Protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...

(PDO),

Protected geographical indication Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promo ...

(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

beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies ...

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 The word oral may refer to: Relating to the mouth * Relating to the mouth, the first portion of the alimentary canal that primarily receives food and liquid **Oral administration of medicines ** Oral examination (also known as an oral exam or oral ...

, on a small scale in the family, and a large scale in a community as part of its

culture Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these grou ...

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 Technique or techniques may refer to: Music * The Techniques, a Jamaican rocksteady vocal group of the 1960s *Technique (band), a British female synth pop band in the 1990s * ''Technique'' (album), by New Order, 1989 * ''Techniques'' (album), by M ...

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 A classic is an outstanding example of a particular style; something of lasting worth or with a timeless quality; of the first or highest quality, class, or rank – something that exemplifies its class. The word can be an adjective (a '' ...

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 ''Vigna subterranea'' (common names: Bambara groundnut, Bambara nut, Bambara bean, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae. Its name is derived from the Bambara tribe, who currently lives in Mali. ...

– a traditional food

crop A crop is a plant that can be grown and harvested extensively for profit or subsistence. When the plants of the same kind are cultivated at one place on a large scale, it is called a crop. Most crops are cultivated in agriculture or hydropo ...

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 First Nations or first peoples may refer to: * Indigenous peoples, for ethnic groups who are the earliest known inhabitants of an area. Indigenous groups *First Nations is commonly used to describe some Indigenous groups including: ** First Nat ...

, Metis, and

Inuit Inuit (; iu, ᐃᓄᐃᑦ 'the people', singular: Inuk, , dual: Inuuk, ) are a group of culturally similar indigenous peoples inhabiting the Arctic and subarctic regions of Greenland, Labrador, Quebec, Nunavut, the Northwest Territories, ...

), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon. *

Thanksgiving dinner The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey. Thanksgiving could be considered the largest e ...

Québec

* Poutine La Banquise Poutine

* Tourtière *

Sucre à la crème Tablet ( in Scots) is a medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, which is boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla and som ...

* Pâté chinois * Pouding chômeur * St. Catherine's taffy * Spruce beer *

Maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple t ...

* Cretons

Acadia

* Poutine râpée *

Fricot Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "''Au fricot!''" The main ingredients consist of potatoes, onions, and whatever meat was available, cooke ...

China

Ciba cake Ciba (; pinyin: cíbā; "ba" means cake), also known as nianba ("nian" means New Year), is a traditional Chinese snack made by glutinous rice pounded into paste. It is often molded into shapes of balls or cuboids. Ciba is often fried or steamed bef ...

Dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisi ...

* Fuling jiabing – a traditional

snack food A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are ...

Beijing } Beijing ( ; ; ), alternatively romanized as Peking ( ), is the capital of the People's Republic of China. It is the center of power and development of the country. Beijing is the world's most populous national capital city, with over 21 ...

and an integral part of the city's

. It is a

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying wit ...

-like snack made from flour, sugar, and ''fuling'' ('' Poria''), rolled around nuts, honey, and other ingredients. *

Spring pancake The spring pancake () is a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of the spring. The spring pancake took its rise from the Jin dynasty and has pr ...

– a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called

lichun Traditional Chinese calendar divides a year into 24 solar terms. ''Lìchūn'', ''Risshun'', ''Ipchun'', or ''Lập xuân'' is the 1st solar term. It begins when the Sun reaches the celestial longitude of 315° and ends when it reaches the lon ...

to celebrate the beginning of spring. *

Zhongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus ...

- sticky rice with savory or sweet ingredients wrapped in bamboo leaves and boiled. Made to commemorate the poet and minister

Qu Yuan Qu Yuan ( – 278 BCE) was a Chinese poet and politician in the State of Chu during the Warring States period. He is known for his patriotism and contributions to classical poetry and verses, especially through the poems of the ' ...

during the

Dragon boat festival The Dragon Boat Festival ( zh, s=端午节, t=端午節) is a traditional Chinese holiday which occurs on the fifth day of the fifth month of the Chinese calendar, which corresponds to late May or June in the Gregorian calendar. Names The Eng ...

Costa Rica

Rice and beans Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many ...

Croatia

Lecsó Lecsó ( en, Lecho, ; hu, lecsó ; Czech and Slovak: ''lečo''; german: Letscho; pl, leczo; Russian and ua, лечо) is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, an ...

Cyprus

Tsamarella Tsamarella ( gr, τσαμαρέλλα, tr, samarella) is a traditional food and one of Cyprus' main lunch meats which is common in both Greek Cypriot and Turkish Cypriot communities. Preparation It consists usually of goat's meat (the whole anima ...

– a traditional food and one of Cyprus' main lunch meats

Czech Republic

Svíčková Svíčková, or svíčková na smetaně (pronounced �sviːt͡ʃkɔvaː na smɛ.ta.ɲɛ, is a Czech meat dish and one of the most popular Czech and Slovak meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac ...

Estonia

* Mulgipuder * Sepik

Eswatini

Faroe Islands

* Faroese puffin *

Garnatálg Garnatálg is a traditional dish from the Faroe Islands. It is made by kneading intestinal fat from sheep into lumps. These get air dried in "hjallur" (outhouses where the wind can blow through) and fermented. Garnatálg is served sliced and melted ...

Skerpikjøt Skerpikjøt, a type of wind-dried mutton, is a delicacy of the Faroe Islands.J� ...

Whale meat Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin ( muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to ...

Finland

Karelian stew The Karelian hot pot (British) or Karelian stew (US) ( fi, karjalanpaisti; russian: рагу по-карельски ''ragu po-karelski''; sv, karelsk stek) is a traditional meat stew originating from the region of Karelia. It is commonly prepar ...

Karelian pasty Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta''; Olonets Karelian: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok' ...

* Kesäkeitto *

Sautéed reindeer Sautéed reindeer ( fi, poronkäristys, sv, renskav, no, finnbiff, se, báistebiđus) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. ...

* Ruisreikäleipä * Ryynimakkara * Mustamakkara * Kalakukko * Lörtsy * Rönttönen *

Sultsina Sultsina is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina (''mannapuuro'') filling. Rice pudding can also be used as a filling. The stiff dough is formed by mixing rye flour ...

* Mämmi

France

* ''

Appellation d'origine contrôlée An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical bo ...

'' – the French certification granted to certain French

s for wines,

cheeses Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread (food), spread, melted a ...

s, 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 Black Forest ham () is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. Since 1997, the ...

– produced in the

Black Forest The Black Forest (german: Schwarzwald ) is a large forested mountain range in the state of Baden-Württemberg in southwest Germany, bounded by the Rhine Valley to the west and south and close to the borders with France and Switzerland. It is ...

region of Germany, it is a

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...

(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 The Day of the Dead ( es, Día de Muertos or ''Día de los Muertos'') is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. It is widely obser ...

(''Día de Los Muertos'') and the

All Saints Day All Saints' Day, also known as All Hallows' Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas, is a Christian solemnity celebrated in honour of all the saints of the church, whether they are kno ...

(''Día de Todos Los Santos'').

Iceland

* Hákarl – a traditional food and

of Iceland *

Hangikjöt Hangikjöt (; lit. "hung meat") is a traditional festive food in Iceland, served at Christmas. Etymology and history This Icelandic smoked lamb, mutton, or horse meat is usually boiled and served either hot or cold in slices, traditionally with ...

* 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 Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat ...

), butter and brennivín (an Icelandic

akvavit ''Akvavit'' or ''aquavit'' (; also ''akevitt'' in Norwegian; ''aquavit'' in English) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. ''Akvavit'' is distilled from grain or po ...

)

India

Chawal Daal Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domesti ...

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trini ...

Indonesia

* Brem – a fermented snack and beverage from Java and Bali * Docang – a traditional food from

Cirebon Cirebon (, formerly rendered Cheribon or Chirebon in English) is a port city on the northern coast of the Indonesian island of Java. It is the only coastal city of West Java, located about 40 km west of the provincial border with Central Ja ...

* Gado-gado – a traditional salad in peanut sauce dressing * Gudeg – a young unripe jackfruit stew, a traditional food from

Yogyakarta Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...

* Ketupat – a traditional rice dumpling commonly served during ''

Lebaran is the popular name for two Islamic official holidays, Eid al-Fitr and Eid al-Adha in Indonesia, and is one of the major national holidays in the country. holiday officially lasts for two days in the Indonesian calendar, although the governme ...

'', Indonesian idul fitri * Kuluban – an ancient Javanese traditional salad *

Lawar Lawar is a town and a nagar panchayat in Meerut district in the Indian state of Uttar Pradesh. Demographics India census A census is the procedure of systematically acquiring, recording and calculating information about the members of a giv ...

– a traditional Balinese vegetable dish * Opor ayam –

chicken The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

stew, a traditional dish commonly consumed with ketupat during ''Lebaran'' *

Pallubasa Pallubasa is a traditional dish from Makassar, South Sulawesi, Indonesia. Like Coto Makassar, it is made from offal of cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern memb ...

– a traditional food from

Makassar Makassar (, mak, ᨆᨀᨔᨑ, Mangkasara’, ) is the capital of the Indonesian province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, Surabaya, ...

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sul ...

made from

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also ref ...

cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ...

or buffalo * Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua) * Rendang – traditional Minangkabau dish from West Sumatra *

Satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but h ...

– 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 Chelow kabab ( fa, چلوکباب ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty. Chelow k ...

* Tahdig * Ghormeh sabzi * Fesenjān * Sabzi polo * Abgoosht *

Gheimeh Gheimeh or Qeimeh ( fa, قیمه) is an Iranian stew (''khoresh'') consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and ...

* Sholezard *

Āsh Ash ( fa, آش), sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. It is also found in Azerbaijani, Turkish, Pakistani, and Caucasian ...

* Mirza Ghassemi * Nargesi *

Baghala ghatogh Baghali ghatogh (Persian: باقالی قاتق) is a northern Iranian dish made with fava beans, dill, and eggs. It's usually served with kateh (Persian rice dish) in northern provinces such as Gilan and Mazandaran, and can be considered a kho ...

Ireland

Full breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a b ...

* Sunday roast

Italy

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are ...

Pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, ...

Prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto cru ...

(PDO) *

Ravioli Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, tho ...

Salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 da ...

Spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabrid ...

By designation of origin

* ''

Denominazione di origine controllata The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; English language, English: “designatio ...

'' – a quality assurance label for Italian food products, especially

Italian wine Italian wine is produced in every region of Italy. Italy is the world's largest producer of wine, with an area of under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted for ...

and

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During product ...

List of Italian DOC wines This is a list of the 329 Italian DOC (''Denominazione di Origine Controllata'') wines ordered by region. The wine making regions of Italy are equivalent to its twenty administrative regions. Trentino-Alto Adige/Südtirol (or just ''Trentino-Alto ...

List of Italian DOCG wines A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ...

* ''

Indicazione geografica tipica ''Indicazione geografica tipica'' () is the third of four classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Super Tuscans, IGT wines are labeled with the ...

'' * '' Prodotto agroalimentare tradizionale'' is an official approval for traditional Italian regional food products similar to the

Protected Geographical Status Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

of the

European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been ...

. ** Mascarpone ** Piadina * ''

Strada dell'Olio Strada dell'olio is a kind of gastronomical route in Italy that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and DOCGs in Italy. It is sometimes linked to an enological tour. This kind of route aims to promote Italian ...

'' – a kind of

gastronomical Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastr ...

route in

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and

DOCG The following four classifications of wine constitute the Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; English: “designation of origin”), * ''Indicazione geografica t ...

s in

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,Camilla V. Saulsbury, ''Panna Cotta: Italy's Elegant Custard Made Easy'', p. 14Luigi Carnacina, Luigi Veronelli, "Panna Cotta", ''La Cucina Rustica Regionale'' 1:156, 1977, based on ''La Buona Vera Cucina Italiana'' (not seen), 1966 yet it is often cited as a traditional dessert in Piedmont.

Japan

Mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ...

– eaten year-round in Japan, mochi is a traditional food for the

Japanese New Year The is an annual festival with its own customs. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . However, some traditional events of the Japanese New Year are par ...

and is commonly sold and eaten during that time

Jordan

Traditional beverages in

Jordan Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Ri ...

include ''sous'' (also referred to as '''irqsus''), a drink prepared using the dried root of ''

Glycyrrhiza glabra Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liq ...

'' (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 Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice ...

* Bulgogi *

Ganjang Gyejang Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or ''A ...

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

* Nurungji * San Nakji * Sickhye * Sungnyung

Latvia

Grey peas Grey peas ( Latvian: ''Pelēkie zirņi'') is a popular Latvian cuisine snack made from large grey peas. It is a traditional Christmas dish in Latvia. History Latvians have been eating peas for hundreds of years. Peas, along with barley and bea ...

* Layered rye bread *

Sklandrausis Sklandrausis ( Livonian dialect: ''sklandrouš'', from Curonian: ''sklanda'' – 'fence-post, wattle fence, slope, declivity'; liv, sūrkak (plural: ''sūr kakūd''), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. I ...

* Speķrauši

Lithuania

Cepelinai Cepelinai ( "zeppelins"; singular: ''cepelinas'') or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is ...

Maldives

Garudiya Garudiya or ''Garudhiya'' (ގަރުދިޔަ) is a clear fish broth. It is one of the basic and traditional food items of Maldivian cuisine. The broth is based on tuna species found in the nation's ocean waters such as skipjack ''(kanḍumas ...

Maldive fish Maldives fish ( dv, ވަޅޯމަސް, translit=valhoamas) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, as well as the cuisine of the Southern Indian states and territories of ...

– cured tuna fish traditionally produced in the Maldives. It is a

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...

Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches. Coconuts ...

Malta

* Lent in Malta § Traditional food eaten throughout the period **

Kwareżimal A kwarezimal ( mt, kwareżimal; ) is a Maltese cuisine, traditional Maltese biscuit, usually baked during Lent. It contains flour, sugar, orange Zest (ingredient), rind and ground almonds (). They are vegan, since they contain no animal protein, ...

– Lent cake

Mexico

* Atole * Capirotada – usually eaten during the

Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and L ...

en period (''comida de cuaresma''). It is one of the dishes served on

Good Friday Good Friday is a Christian holiday commemorating the crucifixion of Jesus and his death at Calvary. It is observed during Holy Week as part of the Paschal Triduum. It is also known as Holy Friday, Great Friday, Great and Holy Friday (also Ho ...

. * Chiles * Enchilada * Iguana meat *

Legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock fo ...

beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes t ...

and refried beans *

Maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. ...

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...

* Mole sauce *

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

Chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, o ...

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domestica ...

– traditionally pan fried to a golden color before cooking *

* Sope *

Tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...

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 Hininy,( ar, حنيني) is traditional food in Saudi Arabia especially in Najd.Kabsa

Singapore

* Hainanese chicken rice – considered as a national dish of Singapore *

Teochew porridge Teochew porridge (; Teochew pronunciation in Tâi-lô: ''Tiô-tsiu-muê'') is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables t ...

Slovakia

Bryndzové halušky Bryndzové halušky () is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork ...

– a national dish of Slovakia consisting of halušky and

bryndza Bryndza (from Romanian ''brânză'' cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in ...

. *

Spain

* Boroña – a cornbread that is a traditional food in the regions of

Galicia Galicia may refer to: Geographic regions * Galicia (Spain), a region and autonomous community of northwestern Spain ** Gallaecia, a Roman province ** The post-Roman Kingdom of the Suebi, also called the Kingdom of Gallaecia ** The medieval King ...

Asturias Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensi ...

Cantabria Cantabria (, also , , Cantabrian: ) is an autonomous community in northern Spain with Santander as its capital city. It is called a ''comunidad histórica'', a historic community, in its current Statute of Autonomy. It is bordered on the ea ...

, the

Basque Country Basque Country may refer to: * Basque Country (autonomous community), as used in Spain ( es, País Vasco, link=no), also called , an Autonomous communities of Spain, autonomous community of Spain (shown in pink on the map) * French Basque Country o ...

and northern Castilla-Leon (areas of León, Palencia and Burgos) * '' Denominación de Origen'' – part of a regulatory

classification Classification is a process related to categorization, the process in which ideas and objects are recognized, differentiated and understood. Classification is the grouping of related facts into classes. It may also refer to: Business, organizat ...

system primarily for

Spanish wine Spanish wine () includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely ...

s (similar to the

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

appellation An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boun ...

s) but also for other foodstuffs like

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and meats, among others

Sweden

Falukorv Falukorv ( , ) is a Swedish sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs ...

Janssons frestelse Jansson's temptation (Swedish: Janssons frestelse ()) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish '' julbord'' (Christmas '' smörgåsbord''), and t ...

* 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 Canton may refer to: Administrative division terminology * Canton (administrative division), territorial/administrative division in some countries, notably Switzerland * Township (Canada), known as ''canton'' in Canadian French Arts and ent ...

of Graubünden in Switzerland

Tanzania

* Pare people § Traditional food

Thailand

* Mango sticky rice * Pad Thai

Turkey

* İmam bayıldı

Uganda

Malewa Malewa is smoked bamboo shoot which is dried for preservation. The bamboo trees grow in the wild in eastern Uganda around Mt. Elgon in the districts of Bududa, Sironko and Mbale. Origin Malewa originated from Eastern Uganda in the Bugisu sub-reg ...

– smoked bamboo shoot which is dried for preservation. The food originated from Eastern Uganda in the

Bugisu sub-region Bugisu sub-region is a region in Eastern Region, Uganda, Eastern Uganda that consists of the following districts: * Bududa District * Bulambuli District * Manafwa District * Mbale District * Namisindwa District * Sironko District The sub-region ...

United Kingdom

England

Shepherd's pie at restaurant Hell Hunt, Tallinn

Bangers and mash Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumber ...

* Cottage pie *

Faggot Faggot, faggots, or faggoting may refer to: Arts and crafts * Faggoting (metalworking), forge welding a bundle of bars of iron and steel * Faggoting (knitting), variation of lace knitting in which every stitch is a yarn over or a decrease * F ...

Fish and chips Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created ...

* Sunday roast

Wales

* Cawl * Welsh cakes * Glamorgan sausages *

Laverbread Laverbread (; cy, bara lafwr or '; ga, sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great B ...

Welsh rarebit Welsh rarebit or Welsh rabbit ( or ) is a dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", ...

* Bara brith

Scotland

Haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now a ...

Lorne sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

Neeps Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scot ...

and tatties * Cullen skink *

Arbroath smokie The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of Arbroath in Angus, Scotland. History The Arbroath smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of A ...

s *

Reestit mutton Reestit mutton (, ) is a type of salted mutton traditional to the Shetland Islands, Scotland. It has been termed "Shetland's national dish" Etymology The name ''reestit mutton'' comes from the Scots language word ''reest'', meaning to cure by ...

United States

Cardamom bread Cardamom breads, including the Finnish (or ) and Swedish and , are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea. Cardamom is a spice used in several Nordic count ...

– considered as a traditional food among

Swedish Americans Swedish Americans ( sv, svenskamerikaner) are Americans of Swedes, Swedish ancestry. They include the 1.2 million Swedish immigrants during 1865–1915, who formed tight-knit communities, as well as their descendants and more recent immigrants. ...

Southern United States

Biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...

* Cheese straw *

Cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are s ...

Collard greens Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassic ...

* Hoppin' John *

Sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

Vanuatu

* Laplap – a national dish

Yemen

* Kabsa

By region

Arab states of the Persian Gulf

* Khabees – traditional sweet dish in the Arab states of the Persian Gulf

Commonwealth Caribbean

* Rice and peas – a traditional dish in the

Anglo-Caribbean The Commonwealth Caribbean is the region of the Caribbean with English-speaking countries and territories, which once constituted the Caribbean portion of the British Empire and are now part of the Commonwealth of Nations. The term includes ...

Levant (Eastern Mediterranean)

Traditional foods of the

Levant The Levant () is an approximation, approximate historical geography, historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology an ...

include

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in ...

, fuul, halawa,

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

, kanafeh, labaneh, medammis and

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant ...

. among others. The most popular traditional foods in the region are those prepared from

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock fo ...

s, specifically, falafel, fuul, hummus and medammis. File:Falafels 2.jpg,

Falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in ...

File:PistHalva.jpg, Halawa prepared with

and

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other spe ...

nuts File:Hummus.jpg,

Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

File:Kanafeh.jpg, Kanafeh in Palestine File:Labneh (5196911587).jpg, Labaneh

European Union

Geographical indications and traditional specialties in the European Union Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

* Quality Wines Produced in Specified Regions – a quality indicator used within

European Union wine regulations European Union wine regulations are common legislation related to wine existing within the European Union (EU),protected geographical indications * List of geographical designations for spirit drinks in the European Union

Scandinavia

* European crayfish ** Crayfish party

Southern Africa

Soured milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vin ...

– traditional food of the

Bantu peoples The Bantu peoples, or Bantu, are an ethnolinguistic grouping of approximately 400 distinct ethnic groups who speak Bantu languages. They are native to 24 countries spread over a vast area from Central Africa to Southeast Africa and into Southe ...

Southern Africa Southern Africa is the southernmost subregion of the African continent, south of the Congo and Tanzania. The physical location is the large part of Africa to the south of the extensive Congo River basin. Southern Africa is home to a number ...

Difference between traditional and typical

Commercialized cuisine

By continent

Africa

Europe

South America

By country

Canada

Québec

Acadia

China

Costa Rica

Croatia

Cyprus

Czech Republic

Estonia

Eswatini

Faroe Islands

Finland

France

Germany

Guatemala

Iceland

India

Indonesia

Iran

Ireland

Italy

By designation of origin

Piedmont

Japan

Jordan

Korea

Latvia

Lithuania

Maldives

Malta

Mexico

Nepal

Portugal

Saudi Arabia

Singapore

Slovakia

Spain

Sweden

Switzerland

Tanzania

Thailand

Turkey

Uganda

United Kingdom

England

Wales

Scotland

United States

Southern United States

Vanuatu

Yemen

By region

Arab states of the Persian Gulf

Commonwealth Caribbean

Levant (Eastern Mediterranean)

European Union

Scandinavia

Southern Africa

See also

Notes

References

Further reading