Indigenous cuisine

Last updated

Indigenous cuisine [1] is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area.

Contents

Indigenous cuisine is prepared using indigenous ingredients of vegetable or animal origin in traditional recipes of the typical cuisine of a place.

Contemporary indigenous cuisine [2] uses indigenous products to create new dishes. [3]

Chefs and restaurateurs using indigenous foods are aided by farmers who are reviving traditional varieties and breeds. [4]

Defining terms

David Cook has asked how "indigenous cooking" can be defined, arguing that it can mean anything from techniques to ingredients, and that the ingredients can be further argued as using only pre-colonial ingredients vs. using post-colonial and invasive-species ingredients, concluding that "it all depends on your concept of [indigenous] identity." [5]

Australia

In Australia, there are chefs both "sticking to the old recipes (and) innovating new ones" using traditional ingredients. [6]

Canada

In Canada, multiple restaurants owned by First Nations restaurateurs offer menus based on traditional ingredients such as beans, corn, and squash. [1] According to restaurateur, Shawn Adler, one of the challenges is public awareness. "People understand what Thai food is, what Italian food is, what Chinese food is, what Ethiopian food is," he said. "But people don’t really understand what indigenous cuisine is." [1]

Caribbean

The concept was also used in the Caribbean. [7]

Chile

The concept as such began to take shape and gain popularity in Chile at the beginning of the 2010s, when a restaurant dedicated to this style of cuisine in Santiago de Chile appeared in the ranking of the World's 50 Best Restaurants in 2014. [8] [9]

El Salvador

In El Salvador indigenous cuisine is an "emerging movement...composed of young chefs who are integrating traditional foods into contemporary cuisine", according to NPR. [10] Fatima Mirandel said, "We take old ingredients from the [farming areas] and combine them in new ways. The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people." [10]

United States

Some US Native American chefs using indigenous ingredients in traditional dishes object to referring to indigenous cuisine as a "trend". Sean Sherman, a member of the Oglala Lakota and indigenous food activist, [11] said, "It's not a trend. It's a way of life." [12]

Vincent Medina, a member of the Muwekma Ohlone tribe, serves acorn-flour brownies, a non-traditional dish made with indigenous ingredients, at his Cafe Ohlone by Mak-’amham. [13]

See also

Related Research Articles

<span class="mw-page-title-main">French cuisine</span> Culinary tradition

French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.

<span class="mw-page-title-main">Fusion cuisine</span> Food combining multiple culinary traditions

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.

<span class="mw-page-title-main">Mexican cuisine</span> Culinary traditions of Mexico

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.

<span class="mw-page-title-main">Soul food</span> American style of cooking

Soul food is the ethnic cuisine of African Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated the cuisine of the American South. The expression "soul food" originated in the mid-1960s when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas.

<span class="mw-page-title-main">Taiwanese cuisine</span> Culinary traditions of Taiwan

Taiwanese cuisine is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine, with southern Fujian cuisine having had the most profound impact.

<span class="mw-page-title-main">Thai cuisine</span> Culinary traditions of Thailand

Thai cuisine is the national cuisine of Thailand.

<span class="mw-page-title-main">Tomato sauce</span> Sauce made primarily from tomatoes

Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.

<i>Teppanyaki</i> Style of Japanese cuisine

Teppanyaki, often called hibachi in the United States and Canada, is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, the metal plate on which it is cooked, and yaki, which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.

<span class="mw-page-title-main">Mirepoix</span> Flavor base made of vegetables

A mirepoix is a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.

<span class="mw-page-title-main">California cuisine</span> Food from California

California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.

<span class="mw-page-title-main">Cuisine of the Southwestern United States</span> Food eaten in the southwestern United States

The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.

<span class="mw-page-title-main">Filipino cuisine</span> Culinary tradition

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

<span class="mw-page-title-main">Frybread</span> Variety of flatbread

Frybread is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

<i>Sofrito</i> Cooked vegetable foundation for cooking

Sofrito, sofregit, soffritto, or refogado, is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.

<span class="mw-page-title-main">Poke (dish)</span> Hawaiian raw fish dish

Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.

<span class="mw-page-title-main">West African cuisine</span>

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

<span class="mw-page-title-main">New Nordic Cuisine</span> Culinary movement

New Nordic Cuisine is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s. New Nordic Cuisine was propelled and inspired by new ideas introduced in a manifesto written by food activist and entrepreneur Claus Meyer and a number of Scandinavian chefs in 2004 in Copenhagen. New Nordic Cuisine has been used to promote local, natural and seasonal produce as a foundation for new dishes both at restaurants and in the home. As a result, a number of restaurants, particularly restaurants in Denmark, have introduced local ingredients, some often new to the usual palate, in combination with traditional foods prepared in new ways. One notable chef who helped popularize New Nordic cuisine is Rene Redzepi, the former head chef of Noma.

<span class="mw-page-title-main">Cuisine of Veracruz</span>

The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico. Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.

Southern fusion is a fusion cuisine that blends or combines cuisine elements from the American southern states or other cultures with traditional Southern cooking. The origin of Southern fusion took place before there was a defining phrase for this pattern of cooking. Traditional southern food has originated from African, European and Hispanic cultures. Due to this fact, Southern fusion usually occurs naturally between different regions and cultures through immigration. Southern fusion cuisine can mean a blend of various Southern styles of cooking, or a blend of Southern style with another style of cooking altogether. Prevalent Southern fusion cuisines include Tex-Mex, although there are countless combinations of cuisines that would fall under the category of Southern fusion. Many modern restaurants in the southern states feature elements of Southern fusion cooking.

<span class="mw-page-title-main">Sean Sherman</span> Oglala Lakota Sioux chef and cookbook author

Sean Sherman is an Oglala Lakota Sioux chef, cookbook author, forager, and promoter of indigenous cuisine. Sherman founded the indigenous food education business and caterer The Sioux Chef and cofounded with then-partner Dana Thompson the nonprofit North American Traditional Indigenous Food Systems (NĀTIFS). He received a James Beard Foundation Leadership Award and his 2017 cookbook, The Sioux Chef's Indigenous Kitchen, won the 2018 James Beard Award for Best American Cookbook. In 2022 the restaurant he co-owned with Thompson, Owamni, won the James Beard Award for Best New Restaurant.

References

  1. 1 2 3 Kassam, Ashifa (January 19, 2018). "Canada embraces indigenous cuisine, a long-neglected culinary tradition". The Guardian. Retrieved June 3, 2019.
  2. ↑ "Indigenous Cuisine From Coast to Coast to Coast". Indigenous Canada. October 14, 2017. Retrieved June 3, 2019.
  3. ↑ "Boragó Restaurant: Endemic Cuisine that Recovers Mapuche Flavors and Techniques –" . Retrieved May 28, 2019.
  4. ↑ Gerlock, Grant (November 18, 2016). "Tribes Revive Indigenous Crops, And The Food Traditions That Go With Them". NPR.org. Retrieved June 3, 2019.
  5. ↑ Lee, Cora (May 2, 2019). "Why Aren't We Talking About Indigenous Food?". Food52. Retrieved June 3, 2019.
  6. ↑ "Australia's indigenous cuisine is making a comeback". USA Today 10 Best. June 3, 2018. Retrieved June 3, 2019.
  7. ↑ "Los productos endémicos, el desarrollo y la culinaria; Cocina Caribe" (in Spanish). Retrieved May 31, 2019.
  8. ↑ "Boragó; Latin America's 50 Best Restaurants 2018" . Retrieved May 28, 2019.
  9. ↑ Tobias Müller (March 17, 2017). "Die neue Küche Südamerikas – Falstaff" (in German). Retrieved May 31, 2019.
  10. 1 2 Jacques, Jaimie (June 27, 2018). "Young Chefs In El Salvador Are Breathing New Life Into Traditional Cuisine". NPR.org. Retrieved June 3, 2019.
  11. ↑ Figueroa, Francisca (September 13, 2018). "REVITALIZING INDIGENOUS CUISINE". Edible Communities. Retrieved June 3, 2019.
  12. ↑ Judkis, Maura. "'This is not a trend': Native American chefs resist the 'Columbusing' of indigenous foods". Washington Post. Retrieved June 3, 2019.
  13. ↑ Wilson, Emily (February 26, 2019). "How California's Indigenous Cafes Repair Colonial Damage". Eater. Retrieved June 3, 2019.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.