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 gr ...

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 or ...

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 Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. 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 specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

(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 a ...

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 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 groups.Tyl ...

and

identity Identity may refer to: * Identity document * Identity (philosophy) * Identity (social science) * Identity (mathematics) Arts and entertainment Film and television * ''Identity'' (1987 film), an Iranian film * ''Identity'' (2003 film), ...

. 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 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 ''c ...

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 Maru may refer to: People * Maru (given name), a Spanish given name, a shortened form of Maria Eugenia * Maru (surname), a surname of Indic origin * Maru (mythology), a Māori war god * Ngāti Maru (disambiguation), several Māori tribes of New ...

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 hydroponic ...

in Africa

Europe

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

South America

Humita Humita (from Quechua ''humint'a'') is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian m ...

– a traditional food in Bolivia, Chile, Ecuador, and Peru

By country

Canada

Country food Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods ...

refers to the

traditional diet In nutrition, diet is the sum of food consumed by a person or other organism. The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are o ...

s of

Aboriginal people Indigenous peoples are culturally distinct ethnic groups whose members are directly descended from the earliest known inhabitants of a particular geographic region and, to some extent, maintain the language and culture of those original 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 Natio ...

Metis Metis or Métis may refer to: Ethnic groups * Métis, recognized Indigenous communities in Canada and America whose distinct culture and language emerged after early intermarriage between First Nations peoples and early European settlers, prima ...

, 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 The Western pattern diet is a modern dietary pattern that is generally characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy and sweets, fried foods, conventionally-raised a ...

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 ...

Québec

Poutine Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...

Tourtière Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas ''réveillon'' and New ...

* Sucre à la crème *

Pâté chinois Pâté chinois () ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French ''hachis Parmentier''. It is a traditional recipe in both Québécois cuisine and Acadian cuisine. Ingredients The dish is made with ...

Pouding chômeur Pouding chômeur (unemployed man's ''pudding'') is a dessert that was created during the early years of the Great Depression in Quebec, Canada. Today, it is casually served as a regional dessert, perhaps being a bit more popular during the ' ...

St. Catherine's taffy St. Catherine's Taffy (french: la Tire de Ste. Catherine) is a variety of taffy made by French-Canadian families to celebrate the feast day of Saint Catherine of Alexandria, which takes place annually on November 25. Origins St. Catherine's Taff ...

Spruce beer Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. ''Spruce beer'' can refer to either alcoholic or non-alcoholic beverages. A number of flavors are associated with spruce-flavored beverages, ranging from ...

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 tree ...

Cretons In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French '' rillettes''. ...

Acadia

Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. Some versions of the dish call for the dumpling to be boi ...

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 * Fuling jiabing – a traditional

snack food A snack is a small portion of food generally Eating, 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, snack ...

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, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

-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 p ...

– a traditional

Chinese food Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Overseas Chinese, Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine ha ...

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 long ...

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

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 Engl ...

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, a ...

Cyprus

* Tsamarella – a traditional food and one of Cyprus' main

lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...

Czech Republic

* Svíčková

Estonia

* Mulgipuder *

Sepik The Sepik () is the longest river on the island of New Guinea, and the second largest in Oceania by discharge volume after the Fly River. The majority of the river flows through the Papua New Guinea (PNG) provinces of Sandaun (formerly West Se ...

Eswatini

Faroe Islands

Faroese puffin The Atlantic puffin ('), also known as the common puffin, is a species of seabird in the auk family. It is the only puffin native to the Atlantic Ocean; two related species, the tufted puffin and the horned puffin is found in the northeastern P ...

* Garnatálg * Skerpikjøt *

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 t ...

Finland

* Karelian stew *

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 Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season.https://yle.fi/uutiset/3-6222956 uutisartikkeli (in Finnish) During th ...

* Sautéed reindeer *

Ruisreikäleipä Ruisreikäleipä (rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä, shorter term without ''ruis'' (rye) which applies also to the oat loaf with a hole. The ...

Ryynimakkara Ryynimakkara () is a type of sausage in Finnish cuisine containing groats. Ryynimakkara has barley groats, about one fifth of its weight, lowering its meat and fat content. Also, the fat content is considerably lower than other sausages, usuall ...

Mustamakkara Mustamakkara () is a type of Finnish blood sausage traditionally eaten with lingonberry jam. It is available in many stores across Finland, but is considered a specialty of Tampere, Pirkanmaa. Mustamakkara is at its best when bought and eaten ...

Kalakukko Kalakukko is a traditional Finnish dish from the region of Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia r ...

Lörtsy Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling. A meat lörtsy contains ...

Rönttönen A Rönttönen is a traditional sweet Finnish delicacy from the region of Kainuu. A small (about the size of the palm of a hand) open faced pie consisting of a crust made of barley or rye dough, filled with a sweetened mashed potato and berry ( ...

* Sultsina *

Mämmi Mämmi (; sv, label=Swedish, memma) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, powdered malted rye, seasoned salt and dried, powdered Seville orange zest. The mixture is then ...

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 boun ...

'' – the French certification granted to certain French

s for

wines Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, cheeses,

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, melted as a condiment ...

s, and other agricultural products **

Bresse chicken The () or volaille de Bresse is a French chicken product which has ''appellation d'origine contrôlée'' status, and which was registered as a Protected Designation of Origin under EU and UK law as ''Volaille de Bresse / Poulet de Bresse / ...

– 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 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 t ...

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 Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead () and the All Saints Day (). It is served chilled and may be made with dozens of ingredients. History Fiambre started out from the tr ...

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 is, Hákarl, label=none (an abbreviation of is, kæstur hákarl, label=none , referred to as fermented shark in English) is a national dish of Iceland consisting of a Greenland shark or other sleeper shark that has been cured with a particular ...

– a traditional food and

of Iceland *

Hangikjöt Hangikjöt (; lit. "hung meat") is a traditional festive food in Iceland, served at Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebrat ...

Þorramatur Þorramatur (; transliterated as thorramatur; food of ''Þorri'') is 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 ...

– 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 ''Rúgbrauð'' () is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as ''hverabrauð'' or "hot-spring-bread". Modern ''r ...

(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 whea ...

), butter and

brennivín Brennivín () is considered to be Iceland's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with caraway. A clear, savory, herbal spirit, the t ...

(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 *

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, Trinid ...

Indonesia

Brem Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa T ...

– a fermented snack and beverage from Java and Bali *

Docang Docang is a traditional food from Cirebon, a port town in West Java, Indonesia. It is made of sliced of rice cake, cassava leaves, sprouts, and ''krupuk'', served in thick vegetable sauce called ''dage'', which is made of mashed tempeh mixed wi ...

– 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 J ...

Gado-gado ''Gado-gado'' ( Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and ''lontong'' (rice wrapped in a banana leaf), served with a ...

– a traditional salad in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut ...

dressing *

Gudeg Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Ad ...

– 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 ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also fou ...

– 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 ''Kuluban'' is a traditional salad of Central Java. ''Kuluban'' can be consumed on its own as a salad for vegetarian meals or as a side dish. ''Kuluban'' is one of ancient Javanese cuisine, as it was mentioned in inscription dated from Medang Ma ...

– an ancient Javanese traditional salad *

Lawar Lawar is a town and a nagar panchayat in Meerut district in the Indian States and territories of India, state of Uttar Pradesh. Demographics India census, Lawar had a population of 16,021. Males constitute 53% of the population and females 47% ...

– a traditional Balinese vegetable dish *

Opor ayam Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 The spice mixture (''bumbu'') includes galangal ...

–

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

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 or buffalo. The cooking process is similar to Coto Makassar; the offal is boiled for long time. After it is boiled, ...

– 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, Med ...

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 Sula ...

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 refe ...

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 mal ...

or buffalo * Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua) *

Rendang Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the ...

– traditional

Minangkabau Minangkabau may refer to: * Minangkabau culture, culture of the Minangkabau people * Minangkabau Culture Documentation and Information Center * Minangkabau Express, an airport rail link service serving Minangkabau International Airport (''see belo ...

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 ha ...

– grilled meat on skewers, various traditional regional variants exist in Indonesia * Soto – a category of traditional soup of Indonesia, numerous regional variations exist *

Tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus ...

– fermented soy cake, traditional food from Java *

Tumpeng Tumpeng ( Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the '' slamatan'' ceremony, the rice is made by using a ...

– 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. Chelo ...

Tahdig Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

Ghormeh sabzi Ghormeh sabzi ( fa, قورمه‌ سبزی) or Khoresht sabzi ( fa, خورشت‌ سبزی), also spelled ''qormeh sabzi'', is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran. History Ghormeh s ...

Fesenjān Fesenjān ( fa, فسنجان; also called ''fesenjoon'' in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. It is typically served over rice in the Iranian manner. Like other ''khoresh'' stews served over rice, ...

* Sabzi polo *

Abgoosht Abgoosht ( ''Âbgušt'', ; literally "meat broth") is an Iranian cuisine, Iranian stew. It is also called Dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened wi ...

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

Sholezard Sholezard ( fa, شله‌زرد /ʃoʔleː zærd/) is an Iranian traditional saffron rice pudding dessert. It is traditionally served on the occasion of festivals such as Ramazan. It is often vowed to cook it to achieve a wish, and when it is ac ...

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 Caucasia ...

Mirza Ghassemi Mirza ghassemi or mirza qassemi (Persian: میرزا قاسمی) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is known a ...

* Nargesi * Baghala ghatogh

Ireland

* Full breakfast *

Sunday roast A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments ...

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 som ...

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, onions ...

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 crudo ...

(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, though o ...

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 days ...

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

By designation of origin

* ''

Denominazione di origine controllata 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 tipic ...

'' – a

quality assurance Quality assurance (QA) is the term used in both manufacturing and service industries to describe the systematic efforts taken to ensure that the product(s) delivered to customer(s) meet with the contractual and other agreed upon performance, design ...

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 production, ...

** List of Italian DOC wines ** List of Italian DOCG wines * ''

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 th ...

'' * '' 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 des ...

. **

Mascarpone Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process ...

Piadina ''Piadina'' or ''piada'' is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditional ...

* '' Strada dell'Olio'' – a kind of gastronomical 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 re ...

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

DOC DOC, Doc, doc or DoC may refer to: In film and television * ''Doc'' (2001 TV series), a 2001–2004 PAX series * ''Doc'' (1975 TV series), a 1975–1976 CBS sitcom * "D.O.C." (''Lost''), a television episode * ''Doc'' (film), a 1971 Wester ...

s and DOCGs in

Piedmont

* Panna cotta – The northern Italian Piedmont, 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 – 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, 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 * Ganjang Gyejang * Kimchi * Nurungji * San Nakji * Sickhye * Sungnyung

Latvia

* Grey peas * Layered rye bread * Sklandrausis * Speķrauši

Lithuania

* Cepelinai

Maldives

* Garudiya * Maldive 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, Lent in Malta § Traditional food eaten throughout the period **Kwareżimal – Lent cake

Mexico

* Atole * Capirotada – usually eaten during the Lenten period (''comida de cuaresma''). It is one of the dishes served on Good Friday. * Chili pepper, Chiles * Enchilada * Iguana meat * Legumes, Common bean, beans and refried beans * Maize ** Tortilla * Mole sauce * Pork ** Chorizo * Rice – traditionally pan fried to a golden color before cooking *

* Sope (food), 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

* Bryndzové halušky – a national dish of Slovakia consisting of halušky and bryndza. *

Spain

* Boroña – a cornbread that is a traditional food in the regions of Galicia (Spain), Galicia, Asturias, Cantabria, the Basque Country (greater region), Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos) * ''Denominación de Origen'' – part of a regulatory Classification of wine, classification system primarily for Spanish wines (similar to the France, French appellations) but also for other foodstuffs like List of Spanish cheeses, cheeses, condiments, honey and meats, among others

Sweden

* Falukorv * Janssons frestelse * Pyttipanna

Switzerland

* ''Appellation d'origine protégée (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 (country subdivision), canton of Graubünden in Switzerland

Tanzania

* Pare people#Traditional food, 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

Shepherd's pie at restaurant Hell Hunt, Tallinn

* Bangers and mash * Cottage pie * Faggot (food), Faggot * Fish and chips * Full breakfast *

Wales

* Cawl * Welsh cakes * Glamorgan sausages * Laverbread * Welsh rarebit * Bara brith

Scotland

* Haggis * Lorne sausage * Rutabaga, Neeps and Potato, tatties * Cullen skink * Arbroath smokies * Reestit mutton

United States

* Cardamom bread – considered as a traditional food among Swedish Americans *

Southern United States

* Biscuit * Cheese straw * Cornbread * Collard greens * Hoppin' John * Sweet potato

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

Levant (Eastern Mediterranean)

Traditional foods of the Levantine cuisine, Levant include falafel, fuul, Halva, halawa, hummus, kanafeh, labaneh, Ful medames, medammis and tahini. among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis. File:Falafels 2.jpg, Falafel File:PistHalva.jpg, Halva, Halawa prepared with tahini and pistachio nuts File:Hummus.jpg, Hummus File:Kanafeh.jpg, Kanafeh in Palestinian territories, Palestine File:Labneh (5196911587).jpg, Labaneh

European Union

* Geographical indications and traditional specialties in the European Union * Quality Wines Produced in Specified Regions – a quality indicator used within European Union wine regulations that identifies wines with Protected geographical indications in the European Union, protected geographical indications * List of geographical designations for spirit drinks in the European Union