Traditional food


Traditional foods are foods and dishes that are passed through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.
Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin, Protected geographical indication and Traditional specialities guaranteed. These standards serve to promote and protect names of quality agricultural products and foodstuffs.
This article also includes information about traditional beverages.

By continent

Africa

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

South America

Canada

Traditional beverages in Jordan include sous, a drink prepared using the dried root of Glycyrrhiza glabra, tamr hindi, a drink prepared from an infusion of the dried pulp of Tamarindus indica, and laban, a drink prepared with yogurt and water. 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".

Korea

Slovakia

England

Arab states of the Persian Gulf

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

European Union