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National dish

National dish

A national dish is a culinary dish that is strongly associated with a particular

country. [2] 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 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 ofFrance. [2]

It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees . [ 2 ] South Americanpaprika grown in the EuropeanPyrenees. [2]

National dishes are part of a nation's identity and self-image. [3] During the age of

European empire-building, nations would develop a national cuisine to distinguish

themselves from their rivals. [4]

countries such as Mexico or India because of their diverse ethnic populations and

cultures. [3] 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.

Contents

Latin American dishes

By country

Drink National liquors

See also

References

Latin American dishes

A Sunday roast—in this example, consisting of roast beef, mashed potatoes, vegetables and mini Yorkshire
A Sunday roast—in this example,
consisting of roast beef, mashed
potatoes, vegetables and mini
Yorkshire puddings—is a national
dish of England.
Pilaf (O'sh), a national dish in the cuisines of Central Asia
Pilaf (O'sh), a national dish in the
cuisines of Central Asia
Hainanese chicken rice, a national dish of Singapore
Hainanese chicken rice, a national
dish of Singapore

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. Both Peru and Ecuador claim ceviche as their

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. [3]

The identification of Latin American national dishes is stronger among expatriate

communities in North America. [3] In Latin American countries, the plato nacional 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. [3]

By country

Tumpeng, a national dish of Indonesia
Tumpeng, a national dish of
Indonesia

This is not a definitive list of national dishes, but rather a list of some foods that

have been suggested to be national dishes.

Nasi lemak is a national dish of Malaysia, served with anchovies, peanuts, boiled egg, lamb
Nasi lemak is a national dish of
Malaysia, served with anchovies,
peanuts, boiled egg, lamb curry,
cucumber, vegetables, and "sambal
tumis" (hot spicy sauce).
Pierogi ruskie ("Ruthenian dumplings"), the most enduring of Polish culinary traditions, recall the Ruthenian
Pierogi ruskie ("Ruthenian
dumplings"), the most enduring of
Polish culinary traditions, recall the
Ruthenian culinary traditions of the
former Polish eastern territories
(Kresy), [1] a national dish ofPoland.

Brunei : Ambuyat [ 2 1 ] [ 2 2 ] Brunei: Ambuyat [21][22]

Canada : Nanaimo bar , [ 2 6 ] Poutine , [ 2 7 ] Canada: Nanaimo bar, [26] Poutine, [27][28][29] Butter tarts, [30][31] Kraft Dinner, [32] Tourtière

Argentine empanadas
Argentine empanadas
Chelo kabab, a national dish ofIran
Chelo kabab, a national dish ofIran
Cepelinai, Lithuanian potato dumplings
Cepelinai, Lithuanian potato
dumplings
Biryani, a spicy national dish of Pakistan
Biryani, a spicy national dish of
Pakistan

Denmark : Stegt Flæsk (fried pork and potato-based dish; official), [ 4 2 ] Bøfsandwich Denmark: Stegt Flæsk (fried pork and potato-based dish; official), [42] Bøfsandwich, Frikadeller and Smørrebrød (unofficial)

Dominican Republic : La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, Dominican Republic: La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, or fish),Sancocho

Egypt : Ful medames , [ 4 6 ] kushari , molokhia , falafel (popular Egypt: Ful medames, [46] kushari, molokhia, falafel (popular street food)

Fiji : Kokoda (poke-like ceviche) Fiji: Kokoda (poke-like ceviche)

France : Crêpe , [ 5 0 ] Pot-au-feu , [ 5 1 ] [ France: Crêpe, [50] Pot-au-feu, [51][52] Macarons, Bisque

Germany : Currywurst , [ 5 4 ] Sauerbraten , [ 5 5 ] Bratwurst Germany: Currywurst, [54] Sauerbraten, [55] Bratwurst, Eisbein (ham hock) with Sauerkraut (fermented cabbage) [56][57][58]

Guatemala : Fiambre , Pepian (hearty meat stew) Guatemala: Fiambre, Pepian (hearty meat stew)

India : There is multitude of cuisine available in India which maybe separated by Geographical India: There is multitude of cuisine available in India which maybe separated by Geographical regions. Places close to sea have sea animals in the dishes, mountainous areas have cuisines rich in fat, both animal and plant based. Equatorial regions

Indonesia : Tumpeng (Aual), [ 6 3 ] Sate , [ 6 4 ] [ Indonesia: Tumpeng (Aual), [63] Sate, [64][65] Soto, [66] Nasi goreng, [64] Gado gado

Italy : Pasta , [ 7 3 ] Polenta , [ 7 4 ] Pizza Italy: Pasta, [73] Polenta, [74] Pizza, Risotto

Japan : Sushi , [ 7 6 ] Japanese curry , [ 7 7 ] Japan: Sushi, [76] Japanese curry, [77] Ramen [78]

Jordan : Mansaf [ 7 9 ] [ 8 0 ] Jordan: Mansaf [79][80]

Laos : Tum Mak Hoong (Green papaya salad) , [ 8 2 ] [ 8 Laos: Tum Mak Hoong (Green papaya salad), [82][83][84][85] Larb with sticky rice [86][87]

Malaysia : Nasi lemak , [ 9 1 ] Satay , [ 9 2 ] Malaysia: Nasi lemak, [91] Satay, [92] Laksa, [93][94][95] Roti canai [96][97]

Marshall Islands : Macadamia nut pie Marshall Islands: Macadamia nutpie

Philippine adobo, a national dish of the Philippines
Philippine adobo, a national dish of
the Philippines
Sarmale with mămăligă, national dishes of Romania and Moldova
Sarmale with mămăligă, national
dishes of Romania and Moldova
Amok trey, a national dish of Cambodia
Amok trey, a national dish of
Cambodia
Swedish crayfish called Kräftskiva
Swedish crayfish called Kräftskiva

Peru : Ceviche [ 1 0 7 ] Peru: Ceviche [107]

Philippines : Adobo , [ 1 0 8 ] [ 1 0 9 ] Sinigang Philippines: Adobo, [108][109] Sinigang

Russia : Pelmeni , Shchi , Kasha , [ 1 1 3 ] Pirogi , Russia: Pelmeni, Shchi, Kasha, [113] Pirogi, Pirozhki [114][115]

Sao Tome and Principe : Palm oil stew Sao Tome and Principe: Palm oil stew

Serbia : Ćevapčići (grilled minced meat sausages), [ 1 1 6 ] [ 1 1 Serbia: Ćevapčići (grilled minced meat sausages), [116][117][118][119] Pljeskavica (meat patty), [119][120] Ražnjići (skewered meat), [119] Gibanica (pastry), [121] Ajvar (relish), [122] Pasulj (bean soup), [123] Punjena paprika (filled peppers),Sarma (filled leaves), Fisherman's soup; further information:Serbian cuisine

Somalia : Canjeero with goat stew, Lahoh , Gashaato (coconut confection) Somalia: Canjeero with goat stew, Lahoh, Gashaato (coconut confection)

South Korea : Kimchi , [ 1 2 8 ] Bulgogi , [ 1 2 South Korea: Kimchi, [128] Bulgogi, [129] Bibimbap, [130] Galbi [131]

Dal bhat, Nepal
Dal bhat, Nepal
Polenta, Italy
Polenta, Italy
Couscous, Morocco and Algeria
Couscous, Morocco and Algeria
Ndolé from Cameroon
Ndolé from Cameroon
Ukrainian borscht
Ukrainian borscht

Swaziland : Karoo roast ostrich steak Swaziland: Karoo roast ostrichsteak

Sweden : Köttbullar , [ 1 3 4 ] Kräftskiva , [ 1 3 4 Sweden: Köttbullar, [134] Kräftskiva, [134][135] Surströmming, [136][137] Ostkaka [138]

Turkey : Döner , [ 1 4 3 ] Kuru fasulye with pilav [ 1 Turkey: Döner, [143] Kuru fasulye with pilav [144]

Ukraine : Borscht , [ 1 4 5 ] [ 1 4 6 ] Varenyky Ukraine: Borscht, [145][146] Varenyky [147][148]

Scotland : Haggis [ 1 6 2 ] [ 1 6 3 ] Scotland: Haggis [162][163]

Wales : Cawl [ 1 6 4 ] Wales: Cawl [164]

Uzbekistan : O'sh ( pilaf) [ 1 6 5 ] [ 1 6 6 ] Uzbekistan: O'sh (pilaf) [165][166]

Seafood paella , Valencia, Serbian Ćevapčići Ph ở - Vietnamese noodle Russian pirozhki Spain
Seafood paella , Valencia, Serbian Ćevapčići Ph ở - Vietnamese noodle Russian pirozhki Spain
Seafood paella , Valencia, Serbian Ćevapčići Ph ở - Vietnamese noodle Russian pirozhki Spain
Seafood paella , Valencia, Serbian Ćevapčići Ph ở - Vietnamese noodle Russian pirozhki Spain

Seafood paella,

Valencia,

Serbian Ćevapčići

Ph- Vietnamese noodle

Russian pirozhki

Spain

soup, considered a

Drink

Russian pirozhki Spain soup, considered a Drink Tabbouleh chicken, Lebanon served with Vietnamese national

chicken, Lebanon

served

with

Vietnamese national dish

chicken, Lebanon served with Vietnamese national dish Sushi , Japan Poutine , the national dishes of

Sushi, Japan

Lebanon served with Vietnamese national dish Sushi , Japan Poutine , the national dishes of Canada

the national dishes of Canada

considered one of

Poutine , the national dishes of Canada considered one of Thieboudienne , Senegal national meal National

Senegal

national meal

National liquors

A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While the status of such

drinks may be informal, there is usually a general consensus in a given country that a specific drink is the national beverage or "most

popular liquor".

See also

References

1. Helena Szymanderska. Polska wigilia. 2000

2. "Top Ten National Dishes"(https://www.nationalgeographic.com/travel/top-10/national-food-dishes/). National Geographic Magazine (Travel section). Retrieved 6 March 2013.

4.

Howes, David; Lalonde, Marc (June 1991). "The history of sensibilities: Of the standard of taste in mid-eighteenth century England and the circulation of smells in post-revolutionary France".Dialectical Anthropology. 16 (2): 125– 135. doi:10.1007/BF00250241(https://doi.org/10.1007%2FBF00250241). ISSN 0304-4092 (https://www.worldcat.or

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Hamilton, Cherie.Cuisines of Portuguese EncountersNew York: Hippocrene Books, 2001. p. 219

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Trillin, Calvin (23 November 2009). "Canadian Journal, "Funny Food," ". The New Yorker: 68–70

2011

34. The South American Table by Maria Baez Kijac (ISBN 978-1-55832-249-3), page 208

2008.

42. "Official results page of the Danish national dish competition" (http://danskernesmad.dk/nationalret/). The Danish ministry of food. 20 November 2014. Retrieved 21 November 2014.

49. "National dish of Finland"(http://www.national-food.info/finland). National-food.info. Retrieved 17 September 2014.

8 July 2010.

56. Eleanor B. Pierce (1968).Menu Translator: Pan Am's Guide to Food and Drink Specialties Abroad and at Home. p. 76.

57. Fodor's 89 Germany. 1989. p. 70.

58. Charles Sinclair. Dictionary of Food: International Food and Cooking ermsT

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from A to Z. A & C Black. p. 324.

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70. The Ethnic Food Lover's Companionby Eve Zibart (ISBN 978-0-89732-372-7), page 181

71. Israel Handbook: The Travel Guide by David Winter (ISBN 978-1-900949-48-4), page 52

72. From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir (ISBN 978-1-58008-586-1), page 187

73. "Italy urged to go on pasta strike"(http://news.bbc.co.uk/2/hi/europe/6992444.stm). BBC. 13 September 2007. Retrieved 8 July 2010.

76. "Traditional Dishes of Japan"(http://www.jnto.go.jp/eng/attractions/dining/food/jfood_01.html). Japan National Tourism Organization. Retrieved 24 June 2014.

77. 『カレーライス』に関するアンケート(http://www.dims.ne.jp/timelyresearch/2008/081014/) (in Japanese). ネッリ サーチ ディムライ. Retrieved 16 October 2008.

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110. "Kapusta kiszona (sauerkraut) is the basis for Poland's national dish bigos (sauerkraut with a variety of meats), kapuśniak (sauerkraut soup)" [in:] Polish Holiday Cookery by Robert Strybel, 2003, p. 14; "Bigos, the national dish o Poland — a hunter's stew of mixed meats and vegetables" [in:] The food lover's companion to Portland by Lisa Shara Hall, Roger J. Porter, 1996

111. "Two national specialities you'll find everywhere are bigos (cabbage stewed with meat and spices) and pierogi" [in:]

Poland: the rough guide, 1991 and kotlet schabowy is a close cousin of theeutonicT

Porcelli, Clay Fong . The Gyros Journey: Affordable Ethnic Eateries Along the Front Range, 2006

Wiener Schnitzel" [in:] Joey

114. Леонид Беловинский. Энциклопедический словарь российской жизни и истории: XVIII-начало XX в., стр. 557, Пирог (Leonid Belovinskiy. The encyclopedic dictionary of Russian life and history: from the 18th to the beginning of the 20th centurym p. 557, "Pirog"; in Russian)

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120. Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nahikian-Nelms (August 2011).Food and Culture, 6th ed(https://b ooks.google.com/books?id=R06H7WabJuMC&pg=PA410). Cengage Learning. p. 410.ISBN 978-0-538-73497-4. "Large, thin meat patties made from lamb and beef, known as pljeskavica, are considered a national dish of Serbia but are also a favorite with Bosnians and Croatians"

123. Peta Lyn Farwagi (August 1978).Full of beans (https://books.google.com/books?id=dp-hzjshGpEC). Harper & Row. p. 160. ISBN 978-0-06-090601-6.

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