Tempeh – fermented soy cake, traditional food from Java.Soto – a category of traditional soup of Indonesia, numerous regional variations exist.Satay – grilled meat on skewers, various traditional regional variants exist in Indonesia.Rendang – traditional Minangkabau dish from West Sumatra.Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua).Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of cattle or buffalo.Opor ayam – chicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran.Lawar – a traditional Balinese vegetable dish.Kuluban – an ancient Javanese traditional salad.Ketupat – a traditional rice dumpling commonly served during Lebaran, Indonesian idul fitri.Gudeg – a young unripe jackfruit stew, a traditional food from Yogyakarta.Gado-gado – a traditional salad in peanut sauce dressing.Docang – a traditional food from Cirebon.Brem – a fermented snack and beverage from Java and Bali.Finally, the mainstream population, generally without much culinary knowledge, believe that the food they are buying is their own, thus happening a kind of food acculturation and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.
For this reason, it does not want to delve into the origin, nor in the context, much less the diversity around the dishes, it sells. The commercialized cuisine appropriates the characteristics of the traditional (even the same adjective "traditional", on numerous occasions) but the aim is none other than economic profit. The Mexican culinary anthropologist Maru Toledo adds a third concept to this process, which is that of "typical commercial" cuisine, something that did not exist until the commercialization of cuisine (a process that has occurred very recently, if we observe the complete chronology of food history). There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of a place.
For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits. In other words, it is spread and replicated so many times that it becomes a classic recipe. If people like that recipe, it becomes worthy of being imitated. Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined the techniques and ingredients they had on hand to create new recipes. Therefore, a traditional dish may be typical and vice versa, but neither much less all the typical dishes are traditional nor the traditional ones are typical. On the other hand, when we speak of typical (or "popular") cuisine, it is one that most people in a place like and is massively replicated.
1 Difference between traditional and typicalĭifference between traditional and typical Īlthough it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.This article also includes information about traditional beverages. These standards serve to promote and protect names of quality agricultural products and foodstuffs. Some traditional foods have geographical indications and traditional specialties in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialties guaranteed (TSG). Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. 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 are foods and dishes that are passed on through generations or which have been consumed for many generations. Bryndzové halušky (potato dumplings with sheep's-milk cheese) is a traditional food of shepherds in Slovakia.
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