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 for 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 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


A store-bought Karelian pasty




  • 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).




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. 52 (2): 345–354. doi:10.1016/j.appet.2008.11.008. PMID 19084040.
  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. ^ Speake, Jennifer; LaFlaur, Mark (2002). The Oxford Essential Dictionary of Foreign Terms in English. Oxford University Press. ISBN 9780199891573. Retrieved 3 July 2019 – via Oxford Reference.
  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]