Traditional food

Traditional food refers to foods consumed over the long-term duration of civilization through generations,[1] and foods and dishes that are traditional or have a historic precedent in a national, regional or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.[2] This article also includes information about traditional beverages.

By continent

Traditional food products have been described as playing "an important part of European culture, identity, and heritage".[3]

By country

Jordan

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.[2] 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".[2]

By region

Eastern Mediterranean

Traditional foods of the Eastern Mediterranean region include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini.[2] among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis.[2]

See also

References

  1. ↑ Saunders, Raine (October 28, 2010). "hat Are Traditional Foods?". Agriculture Society. Retrieved 8 April 2015.
  2. ↑ 2.0 2.1 2.2 2.3 2.4 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.
  3. ↑ 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. Retrieved April 8, 2015.