National dish

Last updated
A type of pizza (pizza margherita). Pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world Traditional pizza from Napoli.jpg
A type of pizza ( pizza margherita ). Pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world

A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons:

Contents

National dishes are part of a nation's identity and self-image. [2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. [3]

Some countries such as Mexico, China or India, because of their diverse ethnic populations, cultures, and cuisines, do not have a single national dish, even unofficially. [2] Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.

By country

This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.

A

Machh-Bhat (Rice and fish), national dish of Bangladesh Ilish Bhaat.jpg
Machh-Bhat (Rice and fish), national dish of Bangladesh
Argentine empanadas Empanadas argentinas fritas.jpg
Argentine empanadas
Wiener schnitzel Wiener-Schnitzel02.jpg
Wiener schnitzel

B

Belgian frites with mayonnaise Frites, fricandelle, mayo.jpg
Belgian frites with mayonnaise

C

Fish amok, a national dish of Cambodia Amok trey khmer.jpg
Fish amok, a national dish of Cambodia
Peking duck, China Peking Duck 1.jpg
Peking duck, China

D

Danish smorrebrod Smorrebrod at Kastrup IMG 8275 C.JPG
Danish smørrebrød

E

F

Finnish Karjalanpaisti (Karelian hot pot) 19-07-09-Karjalanpaisti-IMG 20190709 180453.jpg
Finnish Karjalanpaisti (Karelian hot pot)
Pot-au-feu, national dish of France Pot-au-feu SAM 2724.JPG
Pot-au-feu, national dish of France

G

H

Goulash Goulash in Prague.jpg
Goulash

I

A dish of pasta (carbonara ). Pasta is considered one of the national dishes of Italy Espaguetis carbonara.jpg
A dish of pasta ( carbonara ). Pasta is considered one of the national dishes of Italy

J

Sushi, Japan Sushi (1441234074).jpg
Sushi, Japan

K

Korean kimchi Korean.cuisine-Kimchi-Jeotgal-01.jpg
Korean kimchi

L

Tabbouleh, Lebanon Flickr - cyclonebill - Tabbouleh.jpg
Tabbouleh, Lebanon

M

Nasi lemak, a national dish of Malaysia. Nasi Lemak, Mamak, Sydney.jpg
Nasi lemak, a national dish of Malaysia.

N

Dhido, Nepal Dhido.jpg
Dhido, Nepal

O

P

Philippine adobo, a national dish of the Philippines Pork adobo with shallots.jpg
Philippine adobo, a national dish of the Philippines

Q

R

S

Swedish crayfish called Kraftskiva Kraftskiva-2.jpg
Swedish crayfish called Kräftskiva

T

Tom yum kung, national dish of Thailand Tom yam kung maenam.jpg
Tom yum kung, national dish of Thailand

U

A Sunday roast--in this example, mashed potatoes, vegetables is a national dish of the UK - the addition of mini Yorkshire puddings here mark this variation as specifically English. Traditional.Sunday.Roast-01.jpg
A Sunday roast—in this example, mashed potatoes, vegetables is a national dish of the UK - the addition of mini Yorkshire puddings here mark this variation as specifically English.

V

arepa, national dish of Venezuela Arepa de pabellon.jpg
arepa, national dish of Venezuela

Y

Z

Latin American dishes

In Latin America, dishes may be claimed or designated as a plato nacional, [350] although in many cases, recipes transcend national borders with only minor variations.[ citation needed ] Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. [351] Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco , as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. [2]

The identification of Latin American national dishes is stronger among expatriate communities in North America. [2] In Latin American countries, the plato nacional [352] is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American. [2]

Drink

National drinks

A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. National drinks fall into two categories, alcoholic and non-alcoholic. An alcoholic national drink is sometimes a national liquor drank straight/neat (as in the case of whiskey in Ireland), but is most often a mixed drink (e.g., caipirinhas in Brazil and pisco sours in Peru and Chile), or beer or wine. Examples of non-alcoholic national drinks include tea for China, Coca-Cola for the US, lassis for India, mate for Uruguay, and kompot for East European nations.

See also

Related Research Articles

<span class="mw-page-title-main">Curry</span> Spicy Asian-influenced dishes

Curry is an international dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese and followed by the Dutch and British. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.

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

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

<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">Paella</span> Rice dish from the Valencian Community, Spain

Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

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

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

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

Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Mezban, Iftar and Eid feast.

<span class="mw-page-title-main">Punjabi cuisine</span> Regional cuisine from the Punjab region of India and Pakistan

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.

<span class="mw-page-title-main">Green papaya salad</span> Spicy salad made from unripe papaya

Green papaya salad is a spicy salad made from shredded unripe papaya. It is generally believed to have been created by the Lao people and is considered one of the national dishes of Laos. Green papaya salad is also popular in neighbouring Thailand's Isan region, whose population is mainly composed of ethnic Lao and from where it spread to the rest of Thailand. Green papaya salad has also spread to the rest of the continental Southeast Asia, as well as Xishuangbanna (China).

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.

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

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.

<span class="mw-page-title-main">Kibbeh</span> Levantine dish of ground meat and bulgur

Kibbeh is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Syria and Lebanon.

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

Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

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

Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.

<span class="mw-page-title-main">Massaman curry</span> Mild Thai curry

Massaman curry is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago with ingredients more commonly used in native Thai cuisine to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.

<span class="mw-page-title-main">Maqluba</span> Dish served throughout the Levant

Maqluba is a traditional Levantine dish that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

<span class="mw-page-title-main">Ropa vieja</span> Stewed beef with vegetables dish

Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.

<span class="mw-page-title-main">Khichdi (dish)</span> South Asian rice and lentil dish

Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dalkhichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.

<span class="mw-page-title-main">Jharkhandi cuisine</span> Culinary traditions of Jharkhand, India

Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice,roti dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Many traditional dishes of Jharkhand may not be available at restaurants.

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