Traditional food

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Bryndzové halušky (potato dumplings with sheep's-milk cheese) is a traditional food of shepherds in Slovakia.

Traditional foods are foods and dishes that are passed through generations[1] or which have been consumed many generations.[2] Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine[1] or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.[3]

Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.[4]

This article also includes information about traditional beverages.

By continent[edit]


Freshly harvested Bambara groundnuts


Traditional food products have been described as playing "an important part of European culture, identity, and heritage".[5]

South America[edit]

  • Humita – a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru

By country[edit]




Eating spring pancakes on the day of Lichun in a restaurant

Costa Rica[edit]



Czech Republic[edit]


Faroe Islands[edit]

Faroese puffins prepared for the kitchen in Dímun




  • Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de Todos los Santos).



•{khichdi} — national food of India


Tumpeng is an Indonesian national dish
  • Brem – a fermented snack and beverage from Java and Bali
  • Docang – a traditional food from Cirebon
  • Gado-gado – a traditional salad in peanut sauce dressing
  • Gudeg – a young unripe jackfruit stew, a traditional food from Yogyakarta
  • Ketupat – a traditional rice dumpling commonly served during Lebaran, Indonesian Eid ul Fitr
  • Kuluban – an ancient Javanese traditional salad
  • Lawar – a traditional Balinese vegetable dish
  • Opor ayamchicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran
  • Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of cattle or buffalo
  • Papeda – sagoo congee, a traditional staple of Eastern Indonesia (Maluku and Papua)
  • Rendang – traditional Minangkabau dish from West Sumatra
  • Satay – grilled meat on skewers, various traditional regional variants exist in Indonesia
  • Soto – a category of traditional soup of Indonesia, numerous regional variations exist
  • Tempeh – fermented soy cake, a traditional food from Java
  • Tumpeng – a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish




By designation of origin[edit]


  • Panna cotta – The northern Italian Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region.[18] Panna cotta is not mentioned in Italian cookbooks before the 1960s,[19][20] yet it is often cited as a traditional dessert in Piedmont.


  • Mochi – eaten year-round in Japan, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time


Traditional beverages in Jordan include sous (also referred to as 'irqsus), a drink prepared using the dried root of Glycyrrhiza glabra (liquorice), tamr hindi, a drink prepared from an infusion of the dried pulp of Tamarindus indica (tamarind), and laban (labneh), a drink prepared with yogurt and water.[3] 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".[3]



Two pieces (ari) of industrially-produced Maldive fish





Saudi Arabia[edit]











United Kingdom[edit]

United States[edit]

Southern United States[edit]



By region[edit]

Arab states of the Persian Gulf[edit]

Commonwealth Caribbean[edit]

Eastern Mediterranean[edit]

Traditional foods of the Eastern Mediterranean region include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini.[3] among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis.[3]

European Union[edit]


Southern Africa[edit]

See also[edit]


  1. ^ "England's best-known traditional dish is fish and chips ..."[12]
  2. ^ "... the Sunday roast; the tradition is continued every Sunday lunchtime in pubs and restaurants across England."[13]
  3. ^ "... the sizzle of the traditional Sunday roast."[17]
  4. ^ "Food in the Maldives may be thought of in three categories: the traditional fare, Sri Lanka cuisine and the newer imported foods. The traditional fare is mostly fish boiled in a broth called garudiya, and coconut pieces ..."[21]


  1. ^ a b Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. pp. 85–86. ISBN 978-1-4899-7648-2.
  2. ^ Saunders, Raine (October 28, 2010). "What Are Traditional Foods?". Agriculture Society. Retrieved 8 April 2015.
  3. ^ a b c d e Who Regional Office for the Eastern Mediterranean (2010). Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods: A Manual for the Eastern Mediterranean Region. World Health Organization. pp. 41–50. ISBN 978-92-9021-590-5.
  4. ^ "Geographical indications and traditional specialities".
  5. ^ Guerrero, L.; (et al.) (November 1, 2010). "Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study". Appetite. Appetite. 52 (2): 345–354. doi:10.1016/j.appet.2008.11.008. PMID 19084040. Retrieved April 8, 2015.CS1 maint: Multiple names: authors list (link)
  6. ^ Usher, Peter J. Evaluating Country Food in the Northern Native Economy (PDF). pp. 105–120.
  7. ^ Wein, Eleanor E.; et al. (1990). "Food Consumption Patterns and Use of Country Foods by Native Canadians near Wood Buffalo National Park, Canada". Arctic. 44 (3): 196–206. doi:10.14430/arctic1539.
  8. ^ Publishing, DK (2014). DK Eyewitness Travel Guide: Canada. Eyewitness Travel Guides. DK Publishing. p. 32. ISBN 978-1-4654-2221-7.
  9. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 135. ISBN 978-1-4422-2731-6.
  10. ^ "Products and Recipes". Cyprus Tourism Organisation. Retrieved 26 November 2015.
  11. ^ "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". Cyprus Food Virtual Museum. Retrieved 26 November 2015.
  12. ^ Andrews, R. (2011). The Rough Guide to England. Rough Guides. p. 62. ISBN 978-1-4053-8845-0.
  13. ^ Holland, E. (2012). Pocket Guide to Edwardian England. Createspace Independent Pub. p. pt12. ISBN 978-1-4781-1344-7.
  14. ^ Helfman, G.; Burgess, G.H. (2014). Sharks. Sharks. Johns Hopkins University Press. p. 183. ISBN 978-1-4214-1310-5.
  15. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 195. ISBN 978-0-313-37627-6.
  16. ^ Kalland, A. (2009). Unveiling the Whale: Discourses on Whales and Whaling. Environmental Anthropology and Ethnobiology. Berghahn Books. p. 166. ISBN 978-1-84545-955-0.
  17. ^ Davenport, F. (2010). Dublin. City Travel Guide Series. Lonely Planet. p. 151. ISBN 978-1-74179-220-1.
  18. ^ Riccardo Brocardo, "I prodotti agroalimentari tradizionali del Piemonte a quota 370", full text
  19. ^ Camilla V. Saulsbury, Panna Cotta: Italy's Elegant Custard Made Easy, p. 14
  20. ^ Luigi Carnacina, Luigi Veronelli, "Panna Cotta", La Cucina Rustica Regionale 1:156, 1977, based on La Buona Vera Cucina Italiana (not seen), 1966
  21. ^ Maloney, Clarence (1980). "Garudiya",+traditional+food "People of the Maldive Islands". Orient Longman. Retrieved 27 March 2016.
  22. ^ a b c d e f g h Edelstein, S. (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. pp. 66–73. ISBN 978-0-7637-5965-0.
  23. ^ Capirotada The Zenchilada page 102 Winter 2011]
  24. ^ Tatum, C.M. (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]: From Calaveras to Quinceañeras. Cultures of the American Mosaic. ABC-CLIO. p. 466. ISBN 978-1-4408-0099-3. Retrieved March 27, 2016.
  25. ^ Schanbacher, W.D. (2010). The Politics of Food: The Global Conflict Between Food Security and Food Sovereignty. Praeger Security International Series. Praeger Security International. p. 42. ISBN 978-0-313-36328-3.
  26. ^ Sparks, P.; Swanson, B. (1993). Tortillas!: 75 Quick and Easy Ways to Turn Simple Tortillas Into Healthy Snacks and Mealtime Feasts. St. Martin's Press. p. 3. ISBN 978-0-312-08912-2.
  27. ^ Adapon, J. (2008). Culinary Art and Anthropology. Bloomsbury Publishing. p. 15. ISBN 978-1-84788-455-8.
  28. ^ Herbst, R.; Herbst, S.T. (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. p. pt901. ISBN 978-1-4380-7621-8.
  29. ^ Dieterle, H.; Friedman, A. (2014). Harold Dieterle's Kitchen Notebook. Grand Central Publishing. p. pt45. ISBN 978-1-4555-2864-6.
  30. ^ Greenberg, P. (2012). The Best Places for Everything: The Ultimate Insider's Guide to the Greatest Experiences Around the World. Rodale Books. p. 271. ISBN 978-1-60961-829-2.
  31. ^ Cite error: The named reference Okan Karaman 2017 was invoked but never defined (see the help page).
  32. ^ Gabriel, J. (2014). How to Cook Like a Southerner: Classic Recipes from the South's Best Down-Home Cooks. Thomas Nelson. p. 31. ISBN 978-1-4016-0506-3.
  33. ^ a b c d "Try traditional Southern foods for New Year's". Bradenton Herald. December 31, 2008. Retrieved March 27, 2016.

Further reading[edit]