National dish

From Wikipedia, the free encyclopedia
Frans Snyders, The Pantry

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:

  • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1]
  • It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1]
  • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1]
  • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

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]

According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. 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.

Latin American dishes[]

In Latin America, dishes may be claimed or designated as a "plato nacional", 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, Uruguay and Argentina.[4] 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[5] 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]

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[]

Argentine empanadas
Wiener schnitzel

B[]

Belgian frites with mayonnaise

C[]

Fish amok, a national dish of Cambodia
Peking duck, China

D[]

Danish smørrebrød

E[]

F[]

Finnish Karjalanpaisti (Karelian hot pot)
Pot-au-feu, national dish of France

G[]

H[]

Gulyás

I[]

Tumpeng, yellow rice cone surrounded with various Indonesian dishes. One of national dishes of Indonesia.

J[]

Sushi, Japan

K[]

Korean Kimchi

L[]

Tabbouleh, Lebanon

M[]

Nasi lemak, a national dish of Malaysia.

N[]

Dal bhat, Nepal

O[]

P[]

Philippine adobo, a national dish of the Philippines

Q[]

R[]

S[]

Swedish crayfish called Kräftskiva

T[]

Tom yum, 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.

V[]

Vietnamese phở

Y[]

Z[]

Gallery[]

  • Chelo kabab, a national dish of Iran

  • Ćevapčići, considered a national dish in several Balkan states

  • Couscous, national dish of Morocco, Algeria and Tunisia

  • Hainanese chicken rice, a national dish of Singapore

  • Phở - Vietnamese noodle soup, considered a Vietnamese national dish

  • Ndolé from Cameroon

  • Russian pirozhki

  • Poutine, considered one of the national dishes of Canada

  • Pilaf (O'sh), a national dish in the cuisines of Central Asia

  • Pierogi ruskie, Ruthenian dumplings of Kresy,[321] a national dish of Poland.

  • Thieboudienne, Senegal national meal

  • Ukrainian borscht

Drink[]

National drinks[]

Main article: List of 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[]

References[]

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