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A national dish is a meal or snack that is considered indigenous to a particular country. [3] A culinary creation can be considered a national dish for a variety of reasons. For example:
National dishes are parts of a nation's identity and self-image. [4] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. [5]
Zilka Janer observes that it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures. The cuisine of such countries simply cannot be represented by any single, national dish. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. [4]
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 national dish. Colombian ajiaco and the sancocho of the Dominican Republic, Colombia, and Panama, all of which are stews of meats, plaintains, and root vegetables, are the plato nacional of them all. Zilka Janer, lecturer on Latin American culture at Hofstra University, 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, and indicates that cuisine is something that does not respect national and geopolitical borders. [4]
The identification of Latin American national dishes is stronger, Janer notes, amongst expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not part of the everyday cuisine of city dwellers at all. But in expatriate communities, they are strongly reclaimed in order to retain the communities' senses of national identity, and ties to one's homeland, and proudly served in homes and restaurants. This is a reaction on the parts of those communities that is attempting to resist social pressures that push to homogenize such ethnically and culturally diverse communities into single all-encompassing group identities such as Latinos or Hispanic Americans. [4]
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
Top 10 National Dishes: [133] 1)Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.
2)Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.
3)Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.
4) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.
5) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.
6) Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.
7) Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.
8) Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.
9) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.
10) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.
A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While many such drinks status may be informal, there is usually a general consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
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In his House Resolution 1887, Agham (Science) Party-list Rep. Angelo Palmones said the Philippines has already a number of national symbols, such as narra as national tree, sampaguita as national flower, mango as national fruit, milkfish as national fish and lechon (roast pig) as national dish.[ dead link]
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![]() | This article has multiple issues. Please help
improve it or discuss these issues on the
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A national dish is a meal or snack that is considered indigenous to a particular country. [3] A culinary creation can be considered a national dish for a variety of reasons. For example:
National dishes are parts of a nation's identity and self-image. [4] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. [5]
Zilka Janer observes that it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures. The cuisine of such countries simply cannot be represented by any single, national dish. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. [4]
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 national dish. Colombian ajiaco and the sancocho of the Dominican Republic, Colombia, and Panama, all of which are stews of meats, plaintains, and root vegetables, are the plato nacional of them all. Zilka Janer, lecturer on Latin American culture at Hofstra University, 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, and indicates that cuisine is something that does not respect national and geopolitical borders. [4]
The identification of Latin American national dishes is stronger, Janer notes, amongst expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not part of the everyday cuisine of city dwellers at all. But in expatriate communities, they are strongly reclaimed in order to retain the communities' senses of national identity, and ties to one's homeland, and proudly served in homes and restaurants. This is a reaction on the parts of those communities that is attempting to resist social pressures that push to homogenize such ethnically and culturally diverse communities into single all-encompassing group identities such as Latinos or Hispanic Americans. [4]
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
Top 10 National Dishes: [133] 1)Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.
2)Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.
3)Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.
4) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.
5) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.
6) Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.
7) Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.
8) Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.
9) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.
10) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.
A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While many such drinks status may be informal, there is usually a general consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.
{{
cite journal}}
: Check |doi=
value (
help)CS1 maint: DOI inactive as of June 2022 (
link)
{{
cite journal}}
: Cite journal requires |journal=
(
help)
{{
cite journal}}
: Cite journal requires |journal=
(
help)
{{
cite web}}
: CS1 maint: multiple names: authors list (
link) CS1 maint: numeric names: authors list (
link)
{{
cite news}}
: Missing or empty |title=
(
help)[
dead link]
{{
cite web}}
: CS1 maint: unrecognized language (
link)
{{
cite web}}
: |author=
has generic name (
help)
In his House Resolution 1887, Agham (Science) Party-list Rep. Angelo Palmones said the Philippines has already a number of national symbols, such as narra as national tree, sampaguita as national flower, mango as national fruit, milkfish as national fish and lechon (roast pig) as national dish.[ dead link]
{{
cite web}}
: Check |url=
value (
help); Missing or empty |title=
(
help)