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, [351] 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. [352] 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 [353] 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

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

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<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

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<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 state of West Bengal, 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, 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 and Durga Puja.

<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

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

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

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

Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.

<span class="mw-page-title-main">Kerala cuisine</span> Culinary style originated in Kerala

Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.

<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.

References

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