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Top 13 Most Popular Ethnic Foods in The World (With Photos)

13 Most Popular Ethnic Foods in The World (With Photos) Skip to content Home Menu Toggle Contact About Us Privacy Policy Substitutes Food FAQs Comparisons Food Recipes Menu Toggle How To Guides Search for: Search Search Home Menu Toggle Contact About Us Privacy Policy Substitutes Food FAQs Comparisons Food Recipes Menu Toggle How To Guides Main Menu Home Menu Toggle Contact About Us Privacy Policy Substitutes Food FAQs Comparisons Food Recipes Menu Toggle How To Guides Search for: Top 13 Most Popular Ethnic Foods in The World (With Photos) September 26, 2022 This article may contain affiliate links and if you make a purchase after clicking on a link, we may earn a small commission at no additional cost to you.In our guide today, we explore the most popular ethnic foods in the world. As you may know, in many parts of the world, there are ethnic foods that ring a bell in the mind of both the visitors and residents of the country.The ethnic food ranges from Japanese foods to Mexican foods and then to Chinese food, Italian foods, and many more.However, there are things that make this parts of the world make mind-blowing food and this steals the hearts of many.Do you want to know more about these popularly eaten ethnic foods in the world? Well, read on to find out now!What Makes The Ethnic Foods In These Countries Popular?You might wonder what makes these dishes more popular than other dishes, well this is because like any other thing, many cuisines sea food as an art and they would spend their time carefully creating the meal.Many of them use different ingredients to make the meal more robust and colorful, too. And with spices, be sure that even the simplest of them all possess this unbeatable taste. And this is what makes these ethnic foods popular.Now let us learn about the most popular ethnic foods in the world.See Also: Most Popular Foods in the WorldMost Popular Ethnic Foods In The World1. Chinese foodsChinese cuisines are well known for their versatility in making several dishes. The most popular cuisines include Anhui, Cantonese, Fujian, Hunan, and many more. Chinese food is one of the most popular in Asian countries.The Chinese foods are very rich and well crafted by food connoisseurs. Its vibrant color and aromatic flavor make it the center of attraction and the very heart of Asian countries. The Chinese cuisines invest in the taste of their foods too.And by adding just a few herbs like parsley, dill, and many other herbs, the meal will turn out better. And this makes Chinese food fun. So, all the seasonings and other ingredients that come into play make Chinese foods become a paradise on a plate!Some of these wonderful recipes would include; Peking roasted duck, Kung pao chicken, sweet and sour pork, noodles, rice, and soup.These are a few amongst many other Chinese foods that ring a bell in the mind of the residents and even the visitors.2. Japanese foodsAnother ethnic food that is popular in our world today is Japanese food. The Japanese cuisines also take the time to make various dishes that stand out in Japan.All the traditional foods are highly prepared to soothe the needs of all and sundry.One of the traditional cuisines in Japan focuses on making rice with miso soup and other dishes. Other cuisines, however, try out many dishes all at once, making it possible for people to have a plethora of lists to choose from.The other dishes that make up this popular ethnic food include sushi, Udon noodles, tempura, sashimi, Ramen, and Donburi, and a good number of them are still piled up.All these dishes offer umami taste when anybody relishes them, so the residents and even visitors can vouch for the goodness of the Japanese foods. So, Japanese foods are one of the most popular ethnic foods in the world.3. Thai foodSpeak of lightly prepared dishes that exude sweet taste and satisfaction, speak of Thai foods. The Thai cuisines are notable for the light dishes they make. The Thai cuisines are the national cuisines of Thailand.And although the Thai cuisines emphasize making light dishes, the dishes are relatively exquisite and almost perfect.Many dishes from the north part are relatively salty and rarely sweet. However, it occupies the heart of many, especially people that prefer such meals.Some good number of Thai foods that are very popular are the Pad Kra Pao Moo (Minced Pork stir-fried with chili and Thai Basil), you would also find the Tom Kha Gai (Coconut soup with chicken), and Pad Thai (Thai fried noodles), we also have Moo Satay (Pork Satay) and a lot more.So, Thai food is one of the most popular ethnic foods in the world.4. Mexican foodThe heart of Mexico is also in their cuisines. The Mexican cuisines deal with modern cooking and traditional cooking as well. So, there is enough for everybody!Mexican foods are indeed great as it offers savory and makes the taste bud yearn for more. The food connoisseurs are quite generous with their craft and would do justice to any meal they make.Mexican food is one of the most popular ethnic foods in the world. And because of this even with every other ethnic food the residents and visitors can attest to the abundance of taste and satisfaction Mexican foods offer.And when it is time to choose any food, it might be tasky, as many of their dishes are acceptable and sweet.So, lets say you want to choose from the plethora of foods in Mexican cuisines, here is a good number of good Mexican food to look out for; chiles en nogada, Frijoles Charros, Mexican rice, tamales, chili con Carner, meaning Chilli with beef, and many others.5. Italian foodThe Italian cuisines are also always at the top of the game, when it comes to making mouth-watery meals that go around the world. The Italian cuisines are Mediterranean cuisine that comprises many ingredients, recipes, and even many cooking techniques that make them unique.The Italian cuisines are popularly known for making risotto and other mind-blowing dishes. The Italian food does great in making quick and sweet meals too.There are many other Italian foods to choose from when the time calls for it. So, let us see them, so we have; pizza, gnocchi, pasta, pesto alla Genovese, lasagna, prosciutto di Parma and even the popular ice cream gelato.So, there is quite enough to choose from, no wonder Italian foods are also one of the most popular ethnic foods in the world.6. Indian foodWell, like every other cuisine, Indian cuisines are centered on using the ingredients and recipes at hand to make meals that are native to India.And although the meal will still depend on the region, the fact is that they use locally available spices, herbs, vegetables, and fruits to get their desired results.Indian is not just limited to Indians, so nobody would have to travel all nooks and crannies in search of the Indian dishes. This is because many countries, including Africans, have Indian restaurants in many places.So since many Indian restaurants provide Indian foods, what are you expecting to get from these restaurants? Let us see them…We have the Aloo Gobi, Lamb Curry, Homemade Naan, Tondoori Chicken, Chicken Curry, and Indian Butter Chicken.7. Korean foodAnother food that many people know as one of the most popular ethnic food in the world is Korean food. And because of political change, Korean food has taken a substantial shift as it makes both traditional and modern foods.And just as every other food is likened to the region, Korean food is likened to Korea. The food connoisseurs stop at nothing just to make and serve the best and most savory dishes.The Korean cuisines involve many foods that make up for great dishes for both residents and visitors.Let us know the popular foods that make up Korean foods; kimchi, bibimbap, red rice cakes, bulgogi, Korean stew, Jajangmyeon, and many more8. Jamaican foodJamaican is also one of the most popular ethnic foods in the world. Best known for making jerk meats. The Jamaican cuisines make exquisite meals that offer many people satisfaction.The Jamaican foods are native to Jamaica, and every restaurant makes many Jamaican foods. So, the residents and even visitors are fond of the place.So, if you dream of visiting Jamaica, there is always somewhere to hope for a good time and refilling when the time calls for it.Let us see the various Jamaican foods that you should look out for; mannish water, chicken foot soup, fish tea, and Jamaican jerk chicken. There are a plethora of lists to choose from.These are many of the ethnic food that keep ranking on people’s lists.9. Spanish foodSpanish food is one of the most popular ethnic foods in the world. The Spanish cuisines take to heart that which they serve for people’s consumption.These cuisines cook traditional and perform other practices from Spain. Many Spanish cuisines use olive oil to prepare their meal; it makes up the vegetable sauce.They also use more vegetables to prepare meals. Vegetables like, oregano, rosemary, and thyme are more useful in Spanish cuisines.Let’s see a list of the popular Spanish foods that many people would love to have,PaellaTapasGazpachoPimientos de pardonJamón IbericoSo, there are plenty of recipes to try out even if it is your first time visiting.10. British foodBritish cuisines are also at the top of their games in offering savory dishes and mind-blowing recipes for residents and visitors alike.Did you know that British cuisine’s cooking’s is also due to the practices of the United Kingdom? So they spend time intentionally infusing taste and quality into their dishes.No wonder British cuisine is one of the most popular ethnic foods in the world. British cuisines are renowned for making these dishes; Sunday roast, fish and chips, bangers and mash, toad in the hole, shepherd’s pie/cottage pie.11. French foodFrench cuisines also are one of the most popular ethnic foods in the world. They practice their cooking and culinary talents in France.More than that, they are highly influenced by the cooking skills of other cuisines like Italy, Spain, and Switzerland.Renowned for making great recipes they are so inviting, that many visitors find their foods highly nutritional and appealing. And this makes it easier for anybody to adapt to the place during short visits or even long visits.12. Scottish foodHere is another ethnic food that is also popular. Many people refer to Scotland as a foodie paradise. And this is because they are crafty in making their dishes rank. They are good at making smoked salmon, Scottish porridge, seafood, cranachan, and many more.So, visitors are bound to revisit after having the various dishes served sparingly.And if you have always had it in mind to travel to Scotland but you are wondering what their meal looks like; this is the time to delve into knowing more about Scotland.That it is a foodie paradise should buy you some confidence too.13. German foodDid you know German cuisines comprise various local and regional cuisines? Their craftiness in making meals is mind-blowing and they extend their wings in culinary crafts to neighboring countries like the Czech Republic and even Poland.Although their local cuisines focus on making the traditional meal and any other local dish, the regional cuisines focus on making any other kind of dish. The regional cuisines use bread, potatoes, and meat, preferably pork, to make their mouth-watery dish.German is even a part of Europe, little it easier for them to relate with other countries when it comes to culinary games. Some of their foods include egg noodles, breaded cutlet (schnitzel), meat dumplings (maultaschen), German pot roast (sauerbraten), and others.ConclusionThese are the most popular ethnic foods in the world, they are well known in many parts of the world. From Chinese food to even Japanese foods and then to Thai foods, these foods make up great dishes in their region.So when it is time to choose from any of these ethnic foods, ensure you pick the one that suits you. And you sure have many of them to choose from.And if either you intend to move to any of these places for vacation or you are simply going for a long vacation, we have sorted it for you.Have a great time picking the right ethnic food for your standards! 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Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.

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The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time. Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.

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Exploring the Ethnic Cuisine: Delightful Dishes Around the World

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Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, Sudan

Authors: Hafiz I. I. Osman, El Tahir S. Shuiep and Ibtisam E. M. El Zubeir

Content type: Original article

1 March 2024

Terasi, exploring the Indonesian ethnic fermented shrimp paste

Authors: Vika Tresnadiana Herlina and R. Haryo Bimo Setiarto

Content type: Review article

8 February 2024

Exploring the booming tea tourist industry and unconventional tourism through the ritual of drinking tea in India

Authors: Shuvasree Banerjee and Pankaj Kumar Tyagi

Content type: Original article

5 February 2024

Cultural, nutritional and microbial perspectives of tuak, a traditional Balinese beverage

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食品研究有助于我们了解经济、健康、政治、历史和环境等重要社会进程。由韩国食物研究所主办的新刊Journal of Ethnic Foods于2019年1月通过BMC正式出版。该刊涉及跨学科的多个领域，包括文化人类学、人口健康、生物学、历史、生态学和地理学等。在接下来的分享中，我们有幸邀请到主编Young Kwon博士来谈谈这本期刊。

图片来源：Andra Ion on Unsplash

该期刊的有哪些特别之处？

这本杂志不仅限于生物学、技术和工业工程方面的研究，它旨在寻求一个更全面的范式来解决更广泛的问题：那就是未来，尤其是在后工业化时代，食品将在我们的社会中扮演什么角色？我们认为，从人类行为和幸福感、种族、传统、环境和文化传承等更广阔的角度来看待食物，与扩展当今食品研究的其他方法一样重要。我们希望有越来越多的食品科学家和国家能够意识到食物的重要性，而Journal of Ethnic Foods正是从跨学科的角度来分析食品的重要性。

Journal of Ethnic Foods发表的文章以地理多样性和观点的包容万象为特征。那么这本杂志究竟包括哪些主题和内容?

在全球化时代，强调文化背景和文化遗产的多样性是非常重要的。这就是为什么Journal of Ethnic Foods迄今为止发表了许多不同国家和民族食品的相关文章，当然也包括了有关各种方法学和实验方式的论文。

我们仍将继续发现世界各地让人叹为观止的食物多样性和饮食风格。我们的目标是从不同的民族和文化遗产中发现与食物相关的更广泛的技能、文化传统和生活方式，并从学术和科学的角度对它们进行研究，以此来致敬这些内容的重要性。希望这本杂志最终有助于帮助世界各地的公众做出更明智的选择，从而改善他们的生活和健康。

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有一种说法是食物和饮食不仅关乎营养。您能用一个具体的研究例子来说明跨学科方法对于研究食物的重要性吗?

在营养不再匮乏的国家，与生活方式相关的食品政策非常重要。然而，我们认为，如果不充分考虑社会、心理和文化因素，特别是如果研究模式只关注食品生产和食品工业的话，就很难制定有效的政策。我们相信有必要在各学科领域之间进行更多的合作和交集。

比如，2016年发表的论文《韩国饮食：特点和历史背景》（Korean diet: Characteristics and Historical Background）就是这种跨学科的一个范例。该文论述了韩国饮食历史和传统的主要特点。韩国菜中所使用的原材料和烹饪方法的多样性最近引发了人们对积极的健康益处的关注，但现有的文献还不够，需要进一步的研究。

这篇论文和关注其它健康饮食（如地中海饮食和北欧饮食法，或所谓的“法国悖论”饮食法）的相关研究一样，确定了韩国饮食的一些独特的特性，如使用发酵食品，以一定的比例食用大量蔬菜、食用适量或大量豆类和鱼类，以及食用少量红肉。在该文的补充材料中还有一个非常有趣的菜式和食谱列表。

我们想要解决的另一个有趣的问题是“韩国悖论”：韩国人的餐桌上常有高盐食物如汤和泡菜，虽然高盐的摄入被认为是心血管疾病的一个风险因素，但是韩国人的平均寿命却超过了80岁。虽然这方面还需要更多的研究，但我认为这篇文章对于深入了解像韩国这样的当地饮食传统大有帮助。

为什么选择开放获取？

所有发表在这本杂志上的内容最终都关乎健康、幸福、食品安全和饮食行为。我们认为，应该让更多的研究人员、学者和消费者看到这类信息，而开放获取模式正好符合这一目的。此外，我们认同健康和福祉应为社会各阶层共享的观点，而将研究内容完全开放并且免费地进行交流则完全符合这一观点。说到底，这些都是分享的价值。

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What is a traditional food? Conceptual evolution from four dimensions | Journal of Ethnic Foods | Full Text

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What is a traditional food? Conceptual evolution from four dimensions

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Published: 29 November 2021

What is a traditional food? Conceptual evolution from four dimensions

Zeltzin Rocillo-Aquino1, Fernando Cervantes-Escoto

ORCID: orcid.org/0000-0003-3725-96841, Juan Antonio Leos-Rodríguez1, Daniela Cruz-Delgado2 & …Angélica Espinoza-Ortega3 Show authors

Journal of Ethnic Foods

volume 8, Article number: 38 (2021)

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AbstractThe purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics for future research. A literature review of traditional foods was conducted that examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on the topic. Twenty-three definitions were identified in the period 1995–2019. It reveals the difficulty of establishing one that encompasses such a dynamic concept. Although there is variability in the specific characteristics of these foods, four dimensions have been established: time, place, know-how, and cultural meaning. It was found that their main characteristic is the transmission of knowledge and raw materials between generations. The conceptualization of the term has been developed mainly in Europe, based on the perspective of consumers. New trends in research include the contrast and complementarity of innovation in traditional foods and the difference between these products and those named with similar attributes such as typical, regional, ethnic, local, among others. Social network analysis (SNA) was used to study the definitions of a concept, something that had not been done with this approach. Suggestions are made for possible research on the subject, such as the conceptual delimitation of related terms and the compatibility between innovation and tradition.

IntroductionInterest in traditional foods has always existed since they are the basis of nutrition in diverse cultures and societies. However, since the food industrialization, that is, the mass production that began in the mid-twentieth century, a clear distinction in quality was accentuated, especially by consumers, which separated food into two large groups: those produced in mass, standardized and from which the origin of the raw material with which they are produced is not known, neither the process of elaboration; and those that are produced in small scale, to a certain extent heterogeneous and we could say that artisan, and of which the bond producer–consumer is closer, since the process of elaboration is not completely known, the origin of the raw material can be inferred, thus resulting in a bigger confidence for the consumers. Therefore, it can be said that, paradoxically, globalization repressed and encouraged the taste and production of these foods. As a result, interest in these foods has intensified since the 1990s, especially focused on enhancing their value and safeguarding them [1,2,3].Trichopoulou et al. [2] mention that under the framework of the EFFoST (The European Federation of Food Science and Technology) conference "Innovations in Traditional Foods" in 2005, the interest to clarify the concept began, since the central theme of the forum was, Is a definition of the term "traditional" necessary? From that moment on, the concept began to take shape with a greater sense of formality and hand in hand with the European projects EuroFIR (European Food Information Resource Network) [4] and TRUEFOOD (Traditional United Europe Food), both of which sought to consolidate a food information in Europe, with the aim of improving the quality and safety of food production.Taking up the question of the forum, it was concluded that it was necessary to precisely define the concept of "traditional food" included in the European legislation protecting these products, which are grouped in three seals of origin-linked quality [5]: Protected Designation of Origin (PDO) refers to an agricultural or food product which is produced, processed, and prepared in a defined geographical area; Protected Geographical Indication (PGI) describes a product that is produced and/or processed and/or prepared in a defined geographical area; and Traditional Specialty Guaranteed (TSG) refers to food products made with traditional ingredients or distinctive for their traditional composition or production process.In particular, there was confusion with the TSG seal, as it did not specify what was considered to be a "traditional" ingredient or composition, so it was not clear which products could be included [2]. It is worth mentioning that the term "traditional" evokes different perceptions so it is difficult to specify, specifically in the area of food, we can all name at least one traditional food from our region of origin, and this can lead to a different meaning for each person [6] depending on characteristics such as eating habits, socio-demographic profile and experiences. This was proven in research conducted with consumers from different European countries, mainly using the word-free association method [1, 7]. Guerrero and collaborators [8] revealed the diversity of meanings that can be attributed to the concept. It is said that an average person can associate four words with the meaning of "traditional," which demonstrates the wide diversity and complexity involved in this term. In addition, they grouped the words obtained in their research into categories such as ancient, celebration, usual/typical, ancestors, country/region, culture, and farm/field.Due to this conceptual variability, the need to specify the term "traditional food" arose, so a couple of decades ago, researchers and experts on the subject took on the task of agreeing on and unifying this concept.The conceptual development was not simple due to the complexity of the term; however, there is currently a greater contribution in this regard, especially from the European literature, but it is still pending the systematization of all this information to make it sufficiently clear what "traditional food" means and what is considered a priority in the study of these foods.For this reason, this work aims to make a synthesis and systematization of existing information on traditional foods, mainly regarding the concept, to specify the dimensions that define them, to provide an overview of what has been studied through the analysis of social networks (SNA), as well as to establish perspectives of what remains to be researched. The novelty of this work is that although information exists, a global and historical perspective on the development of the concept has not been carried out. Likewise, the SNA has not been incorporated for its study either.Materials and methodsThis work is structured in three parts: the historical conceptualization of "traditional food"; the development of the dimensions that make up these foods; and research suggestions.To study the evolution of the concept, four repositories were considered: Scopus, Web of Science, Redalyc and Scielo. The search was carried out with the words: "traditional food," "traditional foods," "alimento tradicional" and "alimentos tradicionales," contained in the title of the document. The search period was from the oldest year that existed in each base, until 2019. It was not limited to a specific type of work, but predominantly articles and book chapters were obtained. Regarding the subject area, only in the case of Scopus two categories were considered: agricultural and biological sciences, and social sciences. A total of 920 documents were obtained: Scopus (378), Web of Science (291), Redalyc (241), and Scielo (10), which were processed to eliminate duplicates and the search was refined to consider those that most closely fit the topic of interest. Finally, a detailed review of 88 documents was considered, of which only 45 were used, since they contained a definition of "traditional food."Using this base of 45 documents, a social network analysis (SNA) was carried out to better visualize the collaboration of authors in the construction of the concept. The network generating question was: How is a traditional food defined? Therefore, only papers that strictly mention a definition of their own or other authors' definitions (n = 45) were considered, thus generating a "citation network." For a more in-depth analysis of the network, the following indicators were estimated:Size of the network. Represents the sum of all nodes, that is, all those surveyed or referred actors. A larger size of the network suggests that the actors or nodes are mostly connected [9]. Number of links. A linkage is established between two actors when they are linked socially, technically or commercially, or for resource management [10]. Centrality of degree. The number of other actors to whom a given actor is adjacent, i.e., directly connected by a linkage [11]. Density. Expressed as a percentage, it indicates the relationships between those possible [10]. The SNA was carried out with the program UCINET 6.3, and the graphs were made with the program Gephi 0.9.2.Based on the results, a historical conceptualization was made, the dimensions that make up traditional food were developed, and finally, some topics are suggested that can be explored in future research.Results and discussionThe study of traditional foods is very old. In the results obtained, the oldest article dates back to 1975, considering that the search included "traditional food" in the title of the documents. In addition, it is observed that for a couple of decades, from globalization, these foods have gained interest due to the cultural, sensorial and nutritional properties that they possess, so in the academic environment diverse studies have been developed around them, likewise the development of the concept has been strengthened.The conceptual part has been developed mainly in Europe, since 90% of the documents that contain a definition refer to countries in this region, unlike Latin American literature, where it was difficult to find a definition, although it is indisputable that interest in these foods has also been present in this region for some time.This difference may be due to the focus that each region has on these foods. For Europe, setting up protection schemes has been a key factor in enhancing the value of these products, and in order to develop these schemes, it was essential to conceptualize "traditional food," unlike Latin America, that, although it has some protection schemes, it has not been essential to define this fact from the academic point of view, but rather from an organic or institutional point of view, or from the protection schemes mentioned above.Another reason may be related to the linguistic aspect, since the search was developed with "traditional food," a common term for these foods in the English literature; however, it is not the only concept associated with this range of foods, and those found are widely used in the Latin region: "artisanal food," "typical food" and "regional food," which differ somewhat from the concept sought, and therefore, it is believed to be a factor that influences the conceptual development of the term. Therefore, the evolution of the concept is outlined mainly from European works; however, some important considerations from Latin American literature are rescued.Historical conceptualization of the "traditional food”Before getting into the subject, it is important to specify what traditional means. According to the Royal Spanish Academy Dictionary [12], traditional means "that which follows the ideas, norms or past customs"; and it is relative to tradition (from Latin traditio and this in turn from tradere, meaning "to transmit," "to deliver") and refers mainly to the "transmission of news, literary compositions, doctrines, rites, customs, etc., made from generation to generation." In other words, it suggests the idea of transmitting or delivering something, which can be knowledge, theory and practice, behavior, attitudes to ensure continuity between generations [13]. Nora [14] describes tradition as "a remembrance having become historically conscious of itself" [15]. Hervieu-Léger [16] referred by Quaranta and Salvia [13] defines tradition as "the combination of representations, concepts, theoretical and practical know-how, behavior, attitudes, etc. that a group or a society accepts to ensure the continuity between past and present." Therefore, the essence of tradition is generational transmission.For a greater spatial–temporal location of the evolution of the concept "traditional food," the results are identified and grouped into three stages: Origin (1991–2000), development (2001–2010) and consolidation (2011–2020) (Fig. 1).Fig. 1.Timeline of the evolution of the concept "traditional food" in the last twenty yearsFull size imageOrigin (1991–2000)It is considered from the emergence of the first European legislation (Regulation 2081/92 and 2082/92 of 14 July 1992 that applies to the protection of geographical indications and designations of origin of agricultural products; and to certificates of specific character of agricultural products and foodstuffs, respectively [2, 17]) to the first formal definitions found on a traditional food.Up until the year 2000, few studies addressed a definition as such, somehow the term was used, but no description of what it meant was found, even in these legislations there was no precise definition specifying what was considered traditional, which caused a lot of confusion and resulted in an inability to guarantee exclusive registration of traditional foods [2].Some of the first definitions can be found in Ribeiro and Martins [18] referred by Zuin and Zuin [19]; Kuhnlein [20] which refer to a traditional food emphasizing the generational transmission of knowledge, as well as the use of local raw materials and the fact that these can have denominations of origin and a strong link to the territory.The first description used in the legal field is also included at this stage. It should be said that, although regulations already existed to protect traditional foods, this is the only definition found in the European Union, and it specified what was then considered as “a traditional food”. It was prepared by the Ministry of Agriculture [21], in Italy, and it is stated as: "Agrifood products whose methods of processing, storage and ripening are consolidated with time according to uniform and constant local use" [3, 7, 22,23,24,25].A sociological nuance contained in Bertozzi's definition in 1998 is distinguished at this stage: "A traditional food product is a representation of a group, it belongs to a defined space, and it is part of a culture that implies the cooperation of the individuals operating in that territory” [7, 22, 23, 26, 27]. The same is true of Jordana [27], who emphasizes that "to be traditional, a product must be linked to a territory and it must also be part of a set of traditions, which will necessarily ensure its continuity over time" [7, 22, 25, 28, 29]. Both definitions are widely referenced.Basically, the initiative in this stage is developed to form a definition that unifies the formulated ideas of traditional food and that is of legal use for the protection schemes established in the European Union. The AGROCERT working group is formed and, according to Trichopoulou et al. [2, 3], formed a scientific committee that established the following criteria to define a traditional food as: traditional raw material, traditional formulation and traditional type of production and/or processing.If we analyze the definitions mentioned above, from that stage the dimensions proposed by Amilien and Hegnes [30] are visualized: temporal, spatial, knowledge and cultural meaning. However, over time these dimensions take shape and acquire specific descriptions.Development (2001–2010)Legally, regulation 509/06 is established (which specifies what is considered a traditional food for the purposes of the Traditional Guaranteed Foods (TSG) protection schemes in the European Union and is applied by the European Parliament and the Council on quality systems for agricultural and food products), in this regulation it is considered: " means proven use in the Community Market during a period of time that shows transmission between generations; this period of time should be what is generally attributed as one human generation, at least 25 years'' [7, 22,23,24,25, 30,31,32,33,34,35,36].Working groups are formed in institutions and research projects such as TRUEFOOD and EuroFIR. Research in the conceptual field begins to be developed, due to the lack of a term that specifies which foods are susceptible to be included in European certifications.The European project "TRUEFOOD” introduced a definition focused on changes over time and partnership with the place [30]. This project resulted in a definition of four aspects (1) Food product, mainly of local, regional, or national production. (2) Available for purchase by the public, for at least 50 years. (3) Authentic, own (4). And with a "gastronomic heritage [30, 38].Within the framework of the EuroFIR project, Trichopoulou et al. [3] prepared one of the most relevant works at the conceptual and operational level, which establishes that the time frame that distinguishes these foods refers to the practice developed before World War II, that is, before mass production and the introduction of technological innovations that substantially altered food production processes, that period when populations still applied simple and traditional approaches [6, 7, 22, 23, 25, 31, 35, 36, 39]. They also develop the aspects established by AGROCERT:

Local ingredients (raw material or primary product). Raw material (species and/or varieties) or primary product, either alone or as an ingredient, that has been used in identifiable geographical areas and it is still in use (taking into account cases where it was abandoned for a while and then re-established) and its characteristics are in accordance with the current specifications of national and EU legislation.

Own composition. It is identified as unique (in terms of ingredients), was first established before World War II and was passed down from generation to generation by word of mouth or other means.

Specific type of production and/or processing. It is the production and/or processing of a food that has been transmitted from generation to generation through oral tradition or other means, always under the condition that its production and/or processing remains in line with the methods originally used and that the intrinsic characteristics of the food, such as physical, chemical, microbiological or organoleptic ones, are maintained [6, 7, 22, 23, 32, 35, 39,40,41,42,43].

In the same year, Padilla et al. [44] emphasize in her definition the naturalness of traditional foods "…. In the same way, the production of these products is characterized by the use of natural raw materials, a low level of industrialization and a low presence of chemical additives in the final product."Gellynck and Kühne [45] extended the time frame of traditional foods to twice the time of regulation 509/2006, in its definition: "Traditional food products are products where (a) key production steps are performed in a given area at national, regional or local level, (b) they are authentic in their recipe (mix of ingredients), origin of raw material, and/or production process, (c) they are commercially available for approximately 50 years, and (d) they are part of the gastronomic heritage" [46, 47].In 2009, the most relevant research at the conceptual level was carried out, sponsored by the TRUEFOOD project and entitled "Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study" by Guerrero et al. [22], where for the first time the definition was established from the perspective of consumers as: "…A product frequently consumed or associated with specific celebrations and/or seasons, normally transmitted from one generation to another, made accurately in a specific way according to the gastronomic heritage, with little or no processing/manipulation, distinguished and known because of its sensory properties and associated with a certain local area, region or country," and which is, so far, one of the most referenced definitions (Fig. 2) [5, 7, 8, 22,23,24, 28, 29, 31, 38, 40, 41, 43, 46,47,48,49,50,51,52]. A validation of the definition of Guerrero et al. [22] can be clearly seen when considered by 20 later works.Fig. 2.Citation Network. Scheme that shows the interaction between authors regarding the conceptualization of "traditional food." Darker knots refer to a higher degree of input (Authors more referred by others). Larger nodes refer to a higher degree of output (Authors who have a greater number of references in their research).*Note. Some of the citations that make up the graph and that are not mentioned in the document are as follows: Cayot [53], Cotillon et al. [54], Guerrero et al. [55], Hidalgo-Milpa et al. [56], Tajkarimi et al. [57] and Vlontzos et al. [58]Full size imageThe network is interpreted as those authors who have referred to others who mention the definition of traditional food. It was developed through the SNA from the 45 documents in which the definition was found. A network size of 63 nodes and 104 links was obtained. The density was calculated (2.69% SD = 0.1633), which indicates that there is not much interaction in the network, which may be due to the fact that the work carried out includes only 1 or 2 citations of what is a traditional food, so there is little interaction.Likewise, it is observed that the centralization of the network is 14.2%, so the quotes are located in few authors such as Guerrero et al. [22], Trichopoulou et al. [3] and Council Regulation [33]. Other works of the most cited are as follows: Council Regulation [59], Jordana [27], Ministero Agricoltura [21] and Vanhonacker, Lengard, et al. [51]; it can be said that these authors have a greater degree of input. On the other hand, the papers that include more definitions of traditional foods (greater degree of output) are those that are shown with a larger circle: Guerrero et al. [22, 23], Pieniak et al. [7], and Verbeke et al. [25], and are mainly reviews or papers that conceptually address traditional foods.This research by Guerrero [22] was a breaking point in the theme, since then several works have been carried out from the perspective of European consumers in various countries. Some of these are those of Almli et al. [60], Cacciolatti et al. [61], Contini et al. [62], Dilis et al. [40], Feldmann and Hamm [63], Guerrero et al. [8], Rudawska [64], Zecca and Rastorgueva [29]. In addition, the work of Vanhonacker et al. [51] reassure what has been proposed in the field of consumers.At this stage, the main definitions used in the legal and scientific fields emerge. Important descriptions are established both from the operational side and developed theoretically (EuroFIR, Trichopoulpou, 2007), and from the consumer's perspective and formulated empirically (TRUEFOOD, Guerrero, 2009). The aforementioned dimensions are specified when establishing time frames (generational), spatial (local, regional, national) and knowledge of processes (practices before World War II) to differentiate traditional foods from the rest; in addition, the cultural meaning is validated by recognizing that these foods are mainly consumed on special dates and/or celebrations.Consolidation (2011–2020)In the legal field, the time frame is extended to thirty years with the regulation 1151/12 that replaces the 509/06, another modification of the rule is that the place has been changed from "community market" to "domestic" [24, 34, 40, 47, 52, 59].For this stage, the main characteristics that correspond to the traditional food are already established. In this sense, one of the most relevant works is "The dimensions of 'traditional food' in reflexive modernity: Norway as a case study" by Amilien and Hegnes [30], who establish the important aspects of these foods in four dimensions: time, place, know-how and cultural meaning and to which it is expected to contribute in the following section.It is important to mention that although there are already well-established definitions, in recent years (2015–2019), new definitions have appeared such as that of Caputo et al. [5], Galli [47], Honfoga et al. [65], Hossain and Rahman [24] and Lee [66] which are essentially governed by the same dimensions, but it is highlighted attributes related to diet, cooking habits, customs linked to indigenous cultures.Likewise, the only definition found in Latin America for the case of these foods, recovered from the book "Nuestros Alimentos Tradicionales" (2015), elaborated under the project "Revaluing our traditional foods" by the Ministry of Social Development and Culture of Argentina [67], and which states the following:

"Traditional foods are those strongly linked to a territory, a historical depth and constellation of associated knowledge, meanings, values and practices. These foods can be indigenous or introduced from ancient times, but dynamically integrated into the local agricultural system and regional food culture; this implies accepting and understanding their variability and particularity within a given historical context and process."

So the idea of traditional food in Latin America is not far from the vision provided by Europe. However, it is important to outstand that for this region, the definitions of "artisanal food" [68, 69], "typical food" [70, 71] and "emblematic food" [72] are promoted more at the conceptual level, but are not detailed in depth since the aim was to specify the traditional food.Finally, at this point, the conceptual development of the term has already been explored and to some extent established, so new questions arise around the issue. Some of these questions refer to the distinction of the now recognized "traditional foods," with another type of similar nuance, such as the typical, artisanal, local, ethnic, regional, emblematic of origin, although they share certain characteristics and in some cases are used as synonyms, there are also elements that differentiate them, and in future research, it will be interesting to clarify these aspects.Dimensions of "traditional food”Up to this point, the traditional food was discussed with emphasis on the concept of "traditional," but it is also important to specify what food is. According to Gross et al. [73], it is any substance that people eat and/or drink to maintain life and growth. Therefore, both solid products with or without processing, as well as beverages, can be considered. In this sense, three main groups of traditional foods can already be distinguished.As it was already mentioned, it is a very broad and dynamic concept from which it is difficult to establish a definition. However, it is possible to identify characters that distinguish them and are common to them; Amilien y Hegnes [30] called four dimensions: place, time, know-how and cultural meaning, which are elements frequently mentioned in the definitions found, although they vary in detail, and they are discussed below.PlaceFor a food to be considered traditional, it must have a defined place, whether it is local, regional or national, which is why many of them are granted designations of origin or geographical indications. The importance of this dimension can be seen in those that carry the name of some region, such as prosciutto di Parma, Champagne, Brie cheese, among others. In addition, it is for this aspect that many are also called: local, regional or origin foods.In this physical space, the relations between territory-culture-society converge, so the complexity of this dynamic makes it difficult to delimit the place, since we are societies in movement. That is why there are usually problems in the spatial delimitation, since the food producing culture is not always organized in a geopolitical way, which sometimes makes it difficult to clearly distinguish the territorial limits.TimeThis is one of the most important aspects because alluding to the definition of tradition (transmission of something from generation to generation) it must take a long time for this process to take place. According to the literature reviewed, at least 25 years or one human generation is considered necessary for the transmission of knowledge to be considered traditional. This is certainly not a problem, since many of the foods are usually inherited from ancestral times; that is, they have been produced and transmitted from the first societies, so they are part of the emblem of these cultures.Know-howTheoretical and practical knowledge transmitted from generation to generation and involved in the elaboration of these foods are basic, since they define the What? (raw material to be used), How? (production techniques and processes), and Who? (person in charge of elaboration). Therefore, some of the traditional foods are also called artisanal, because their elaboration is generally manual or with little use of machinery. The problem is that in recent times, especially since food industrialization, these practices and techniques are not very well regarded, because they are considered to be unsafe due to the lack of production protocols and standards, so many of them have been slightly modified.Cultural meaningAnother relevant aspect that gives great meaning to these foods is their ritual and symbolic character, which is intimately linked to the essence of each culture. This part is mentioned in the definition of Guerrero [22] as a product that is consumed or associated with specific celebrations and/or seasons. This indicates that they are consumed not only for a nutritional motive, but also that they contribute a symbolic value related to the customs, ideas and uses of the cultural complex in which they are located, so this cultural charge gives meaning to traditional food. Therefore, this aspect is a clear distinction that must be considered in the differentiation of traditional foods.From these dimensions, traditional foods can be distinguished from the rest. It is visible to find in the literature a discussion about the degree of tradition. Amilien and Hegnes [30] discuss these three discourses that appeal to the way of being of traditional foods: the conservative (foods should be as they have always been), the moderator (they can be what they have been and at the same time be renewed), and the innovative (they should be a renewal of food traditions).In the end, the innovative discourse (which is currently considered far from tradition from a conservative perspective), could be considered, in the not-too-distant future, as a reality for some of the traditional foods, generating a new traditionality. The same happens with the conservative discourse, as these processes are in a dynamic, they cannot always be as they have been, so some of the practices, techniques and materials have had to be adapted because they do not adjust to the new requirements or the materials used have even disappeared. On the other hand, the moderator's discourse covers most of the dimensions and characteristics proposed by the definitions found and is therefore considered to be the most akin to traditional food.Finally, it is important to emphasize that it is a dynamic, living concept, which is expressed through the culture that produces it, so each of these defines it, and therefore, it cannot be universally delimited, since it would be imprecise to establish a clear and inclusive definition of all these products. However, it is practical to establish a general term for commercial or political purposes, and as it was noted in the review, it is well known that a traditional food has dimensions that have been pointed out.Thus, traditional foods are considered to be those that have been handed down from one generation to the next in terms of knowledge, techniques or practices used in their preparation or in the choice and use of the raw material, which is generally local, as well as the culture that produces it. Likewise, they carry a symbolic significance that gives them meaning and these in turn to the culture that produces them, as they identify them with it.Research suggestionsAfter reviewing the conceptual development, some lines of possible research are suggested.One is the problem related to its authenticity and certification. In which the deficiencies in the regulatory schemes, aspects related to the authenticity of food such as the imitation products and the lack of knowledge on the part of consumers about certifications and types of qualities are considered. In this regard, it is also important to develop traditional food markets, which can be viewed from a more economic perspective, where issues of valorization and appropriation of cultural resources could be discussed.On the other hand, the issue of innovation in traditional foods has been very controversial. This could undoubtedly be discussed more in depth and investigated the points of view from different positions, since much has been said whether it is appropriate to introduce innovation processes in these products and if so, to what extent it is allowed, so that they do not lose the essence of the traditional.Another important aspect is the fact that it has been found a variety of terms, which allude to products linked to the territory and culture, such as those here called traditional foods. These concepts generally represent characteristics or dimensions of the traditional, such as local, regional, typical, emblematic, original foods, among others; so it is difficult to distinguish them and it would be worthwhile to delimit, if possible, the characteristics of each of them.ConclusionsThe concept of traditional food is very dynamic, complex and variable, since its conceptualization depends on the place and the individual who carries it out. A definition of traditional food can be elaborated in a general way from the dimensions that make it up; however, the details in the period of time, the delimitation of the place and the allowed practices have to be specified by the culture that produces them.In European literature, the definition of Guerrero [22], elaborated under the TRUEFOOD project, is widely accepted in the sector, thus filling a conceptual space that was important to develop.

Availability of data and materials

Not applicable.

AbbreviationsSNA:

Social network analysis

PDO:

Protected designation of origin

PGI:

Protected geographical indication

TSG:

Traditional specialty guaranteed

SD:

Standard deviation

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Download referencesAcknowledgementsThe authors acknowledge Universidad Autónoma Chapingo and Consejo Nacional de Ciencia y Tecnología (CONACYT) for their support.FundingGraduate scholarship provided by CONACYT.Author informationAuthors and AffiliationsCentro de Investigaciones Económicas Sociales y Tecnológicas de la Agroindustria y la Agricultura Mundial (CIESTAAM), Universidad Autónoma Chapingo, Texcoco, MexicoZeltzin Rocillo-Aquino, Fernando Cervantes-Escoto & Juan Antonio Leos-RodríguezUniversidad Politécnica de Victoria, Cd. Victoria, Tamaulipas, MexicoDaniela Cruz-DelgadoUniversidad Autónoma del Estado de México (UAEM), Toluca, MexicoAngélica Espinoza-OrtegaAuthorsZeltzin Rocillo-AquinoView author publicationsYou can also search for this author in

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PubMed Google ScholarContributionsZR-A performed information collection, manuscript drafting, and incorporating revisions. FC-E was involved in the framework of the study and was involved in editing. The other authors (JAL-R, DC-D, AE-O) contributed to review and editing of the manuscripts, from the first draft to the final version. The author (s) read and approved the final manuscript.Corresponding authorCorrespondence to

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Reprints and permissionsAbout this articleCite this articleRocillo-Aquino, Z., Cervantes-Escoto, F., Leos-Rodríguez, J.A. et al. What is a traditional food? Conceptual evolution from four dimensions.

J. Ethn. Food 8, 38 (2021). https://doi.org/10.1186/s42779-021-00113-4Download citationReceived: 20 January 2021Accepted: 18 November 2021Published: 29 November 2021DOI: https://doi.org/10.1186/s42779-021-00113-4Share this articleAnyone you share the following link with will be able to read this content:Get shareable linkSorry, a shareable link is not currently available for this article.Copy to clipboard

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KeywordsFood heritageLocal foodsSocial network analysis (SNA)TraditionTypical foods

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1History

2Overview

3Origins

4Regions

5Typical dishes

6Appetizers

7Salads

8Spreads and dips

9Soups

10Dishes

11Desserts and pastry

12Drinks and beverages

13See also

14References

15Further reading

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Greek cuisine is the cuisine of Greece and the Greek diaspora.[1][2][3][4][5] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine.[6][7][8] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include[9] pasta (for example hilopites), cheeses,[10] lemon juice, herbs, olives and olive oil,[11][12] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine,[13][14] while incorporating Turkish, Balkan, and Italian influences.[15][16][17][18][19]

History[edit]

Main article: Ancient Greek cuisine

Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times.[20][21][22] Its influence spread to ancient Rome and then throughout Europe and beyond.[23]

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common.[6] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available.[24] Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.[25][26]

The Spartan diet was also marked by its frugality. A notorious staple of the Spartan diet was melas zomos (black soup), made by boiling the blood of pigs with vinegar to prevent coagulation. This dish was noted by the Spartans' Greek contemporaries, particularly Athenians and Corinthians, as proof of the Spartans' different way of living.

Byzantine cuisine was similar to ancient cuisine, with the addition of new ingredients, such as caviar, nutmeg and basil. Lemons, prominent in Greek cuisine and introduced in the second century, were used medicinally before being incorporated into the diet. Fish continued to be an integral part of the diet for coastal dwellers. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus.[27] Byzantine cuisine benefited from Constantinople's position as a global hub of the spice trade.[28]

Overview[edit]

A Greek salad from Thessaloniki

Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container.[29]

Greek baklava

Greek gyros

The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey. Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri (cheese with olive oil), Kalathaki (a specialty from the island of Limnos), Katiki Domokou (creamy cheese, suitable for spreads), Mizithra and many more.[30]

Dining out is common in Greece. The taverna and estiatorio are widespread, serving home cooking at affordable prices to both locals and tourists. Locals still largely eat Greek cuisine.[31][32]

Common street foods include souvlaki, gyros, various pitas and roast corn.

Fast food became popular in the 1970s, with some chains, such as Goody's and McDonald's serving international food like hamburgers,[33] and others serving Greek foods such as souvlaki, gyros, tyropita, and spanakopita.

Origins[edit]

Greek feta cheese stuffed bifteki burger

Souvlaki

Many dishes can be traced back to ancient Greece: lentil soup, fasolada (though the modern version is made with white beans and tomatoes, both New World plants), tiganites, retsina (white or rosé wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe), moustalevria and paximadi (traditional hard bread baked from wheat, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge (chilós in Greek) as the main staple, fish sauce (garos), and salt water mixed into wine.[34][35][36]

Some dishes are borrowed from Italian and adapted to Greek tastes: pastitsio (pasticcio), pastitsada (pasticciata), stifado (stufato), salami, macaronia, mandolato, and more.[37]

Some Greek dishes are inherited from Ottoman cuisine, which combined influences from Persian, Levantine-Arabic, Turkish and Byzantine cuisines: meze, kadaifi, halva, and loukoumi.

In the 20th century, French cuisine had a major influence on Greek cooking,[38][39][40] largely due to the French-trained chef Nikolaos Tselementes, who created the modern Greek pastitsio; he also created the modern Greek version of moussaka by combining an existing eggplant dish with a French-style gratin topping.

Regions[edit]

Distinct from the mainstream regional cuisines are:[3][41][42][43][44][45][46]

Cuisine of the Aegean islands (including Kykladítiki from Kyklades, Rhodítiki from Rhodes and other Dodecanese islands, and the Cuisine of Lesbos island)

Cuisine of Argolis, Cuisine of Patras, Arcadian and Maniot cuisines, parts of the Cuisine of Peloponnesean

Cuisine of the Ionian islands (Heptanisiakí), a lot of Italian influence

Ipirótiki (Epirotic cuisine)

Kritikí (Cretan cuisine)

Kypriakí (Cypriot cuisine)

Makedonikí (Macedonian cuisine)[47][48]

Mikrasiatikí, from the Greeks of Asia Minor descent, including Polítiki (from Constantinople), from the tradition of the Greeks from Constantinople, a cuisine with significant Anatolian/Ottoman influence[49][50][51]

Pontiakí (Pontic Greek cuisine), found anywhere there are Pontic Greeks (Greeks from the Black Sea region)

Thrakiótiki (Thracian cuisine)

Some ethnic minorities living in Greece also have their own cuisine. One example is the Aromanians and their Aromanian cuisine.

Typical dishes[edit]

Main article: List of Greek dishes

Greek moussaka

Typical home-cooked meals include seasonal vegetables stewed with olive oil, herbs, and tomato sauce known as lathera. Vegetables used in these dishes include green beans, peas, okra, cauliflower, spinach, leeks and others.[9][52][53]

Many food items are wrapped in filo pastry, either in bite-size triangles or in large sheets: kotopita (chicken pie), spanakopita (spinach and cheese pie), hortopita (greens pie), kreatopita (meat pie, using minced meat), kolokythopita (zucchini pie), and others. They have countless variations of pitas (savory pies).

Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes.[54][55]

North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes.[56]

The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.[57][58][59]

Appetizers[edit]

Kalamata olives

Calamari (fried squid)

Atzougies

Avgotaracho, Bottarga, flathead mullet caught in lagoons with the well-known the European and Greek Protected Designation of Origin (PDO) Avgotaracho Messolongiou from the Messolonghi-Etoliko Lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.[60]

Florina peppers,[61][62] it can be roasted, sliced and served by adding olive oil and garlic.

Toursi (pickle), with the well-known the pickled peppers and mixed pickle.

Feta cheese with olive oil and oregano.

Htapodi sti schara (grilled Octopus),[63][64]

Tirokroketes, fried cheese balls.[65]

Kolokithokeftedes, zucchini fritters.[66][67]

Saganaki, fried kefalograviera cheese.[68][69]

Melitzanes tiganites,[70] fried eggplants.

Lakerda

Loutza

Olives,[11][71]

Kolokithakia tiganita, fried cucurbita.[72][73]

Koxloi,[74] escargot, also is a main course.

Htapodi Ksidato (octopus marinated in vinegar).[75]

Omelette,[76]

Strapatsada (Kagianas),[77] scrambled eggs (omelette) with tomato.

Kalamarakia tiganita, fried squid slices served with a lemon wedge.[78][79]

Dolmades, stuffed grape leaves, also known as Dolmades or Dolmadakia.[80][81]

Tomatokeftedes, tomato fritters wider well-known throughout Santorini island.[82]

Gigantes plaki, baked beans with tomato sauce and herbs, also is a main course.

Marides tiganites, small-sized whitebait fish (spicara smaris) that are lightly dusted with flour, then fried.[83]

Skordopsomo, garlic bread made with a combination of sliced bread, olive oil, garlic, salt, pepper, oregano, and basil.[84]

Garides saganaki, sautéed shrimps that are deglazed with the ouzo, then doused in tomato sauce, and topped with crumbled feta cheese.[85][86]

Dakos, a traditional Cretan food features a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, dried oregano and a few splashes of olive oil.[87][88]

Sikotakia (Livers),[89] fried lamb or chicken small liver slices with olive oil and oregano. Also it serves as main dish known as "Tigania" which refers to the shallow pan in which the meal (pork or chicken or lamp) is cooked.

Loukaniko (sausage),[90][91] Greek traditional sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.

Fava, yellow split peas that are cooked with onions and various spices until they transform into a creamy purée. It uses as a dip or a main course dish, with the well-known the Protected Designation of Origin (PDO) certified Fava Santorinis (Lathyrus clymenum).

Spanakopita, spinach pie.[92][93]

Kolokithopita, pumpkin and feta pie filling which is placed between two layers of phyllo pastry.[94][95]

Tiropita, cheese pie,[96][97] also well-known is Tiropitakia which are mini cheese pies made with phyllo triangles stuffed with Greek feta cheese,[98] and Tiropitakia Kourou which has Kourou dough.[99]

Salads[edit]

In the Greek cuisine, appetizers are also the salads.

Horiatiki salad (village’s salad), a salad with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives and dressed with oregano and olive oil.[100]

Horta salad (greens salad),[101][102] boiled Greek wild greens dressed with olive oil and fresh lemon juice, greens are like antidia (endives), vlita (amaranth leaves), myronia (wild chervil), radikia (chicory), seskoula (chard).

Pikantiki (also known as politiki), made with white cabbage and purple cabbage finely chopped, pickled Florina peppers, carrot, celery, parsley, finely chopped garlic, lemon juice, white vinegar, olive oil, salt.

Lahanosalata (cabbage salad), thinly chopped cabbage with salt, olive oil and lemon or vinegar juice.[103][104][105]

Ampelofasoula,[106][107] salad from green beans (Vigna unguiculata) also known as cow peas.

Fasolia mavromatika, black-eyed pea salad.

Aggouro-ntomata (cucumber with tomato)

Patzarosalata, beet salad (beta vulgaris).[108]

Patatosalata, potato salad.[109]

Kounoupidi (cauliflower)

Tonosalata, tuna salad.[110]

Maroulosalata (lettuce)

Brokolo (broccoli)

Spreads and dips[edit]

In the Greek cuisine, appetizers are also the spreads and dips, belong to sauces category.

Hummus with tahini

Olive paste (tapenade).[111]

Melitzanosalata, eggplant spread and dip (eggplant salads and appetizers).[112][113]

Skordalia, garlic spread and dip from mashed potatoes, olive oil, vinegar, raw garlic.[114][115]

Tirokafteri, spread and dip from feta cheese, yogurt, hot peppers, olive oil, and vinegar.[116]

Taramosalata, spread and dip from taramás fish roe mixed with olive oil, lemon juice, and a starchy base of bread or potatoes.[117][118]

Tzatziki, spread and dip, strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme.[119][120]

Soups[edit]

Fasolada, soup of dry white beans, olive oil, and vegetables.[121]

Fakes (lentil soup).[122]

Youvarlakia, soup from balls of ground meat, rice, finished with avgolemono (the creamy egg and lemon sauce), cooked in a pot.[123][124]

Kotosoupa,[125] chicken soup from chicken broth, tender chicken cuts, various root vegetables, and rice, using many time avgolemono sause.

Kremidosoupa, onion soup

Kreatosoupa, meat soup.[126]

Kakavia, soup made from fishes, onions, potatoes, olive oil, and vegetables.[127][128]

Magiritsa, soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church.[129]

Ntomatosoupa, tomato soup with Greek ingredients.[130]

Patsas, tripe soup made from lamb, sheep, or pork tripe as key ingredients, most use animal’s head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.[131][132]

Revithosoupa, chickpea soup, also known as Revithada.[133]

Psarosoupa, fish soup.[134][135]

Trahanas, tarhana soup.[136][137]

Dishes[edit]

Selected dishes are:

Agkinares, cardoon has various recipes.[138]

Fasolakia, green beans that are simmered in olive oil with other vegetable ingredients,[139][140] belongs to Ladera which literally translating to "oily", vegetable dishes cooked in olive oil.

Arakas (pea),[141] belongs to Ladera dishes, with the well-known the dish "Arakas me Agkinares".[142]

Bamies (okra),[143][144] belongs to Ladera dishes.

Briam,[145] also known as Tourlou, belongs to Ladera dishes, typically made from eggplants, zucchini, onions, potatoes, tomatoes, garlic, parsley.

Gemista (or Yemista),[146] "filled with" in Greek, baked stuffed bell peppers and tomatoes with rice or ground beef or both, onions, mint, parsley, olive oil.

Lahanodolmades, baked stuffed light green cabbage rolls with rice or ground beef or both, onions, mint, parsley, avgolemono sauce.[147]

Lahanorizo,[148] rice and cabbage, onions, fresh herbs, and the optional addition of tomato sauce.

Prasorizo (leek and rice),[149] made from rice, chopped sweet leeks, olive oil, garlic, dill.

Spanakorizo (spinach and rice),[150][151]

Apaki,[152] cured pork meat. Left to marinate for two or three days in vinegar, the meat is then smoked with aromatic herbs and various spices. Apaki can be cooked on its own or added to other dishes.

Stifado (stew),[153][154] casserole cooked with baby onions, tomatoes, wine or vinegar, olive oil, bay leaf, black pepper, meat such as pork, goat, rabbit, wild hare, beef, snails, tripe, octopus.

Potatoes Yachni,[155][156] potatoes stew, potatoes simmered in a tomato sauce with onions, garlic, herbs and spices.

Pastitsio, baked pasta dish with ground meat and béchamel sauce.

Astakomakaronada (lobster and spaghetti),[157] lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta.

Makaronia me kima (spaghetti with ground meat),[158][159]

Garidomakaronada (shrimps and spaghetti),[160]

Melitzanes Papoutsakia, baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes.

Spetsofai,[161][162] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.

Giouvetsi,[163] pieces of lamb (or beef) and small noodles such as orzo, all cooked together in a tomato sauce with garlic and oregano.

Gyros,[164] pork meat or chicken cooked on a vertical rotisserie, onions, tomato, lettuce, fried potatoes, sauces like tzatziki rolled in a pita bread.

Hilopites with chicken,[165] traditional Greek pasta made from flour, eggs, milk, and salt.

Pastitsada,[166]

Bourdeto

Roasted chicken with potatoes,[167][168]

Kleftiko,[169][170] slow-roasted leg of lamb or lamb shoulder wrapped in parchment paper with potatoes, bell peppers, onions, feta cheese, marinated with olive oil, lemon juice, garlic, fresh rosemary and herbs.

Keftedakia (meatballs),[171][172] fried meatballs from lean ground beef with eggs, onions, garlic, parsley, mint, it also make them using half ground beef and half ground pork.

Mousakas, sliced tender eggplant cut lengthwise, or potato-based, lamb ground meat, topped with a thick layer of béchamel sauce.[173][174]

Moshari kokkinisto,[175][176] stewed veal meat, onions, garlic, olive oil, tomato sauce, served accompanied by basmati rice, or pasta or potatoes or potato purée.

Biftekia,[177][178][179] Greek-version burger pattiers made with a combination of ground pork, beef, or lamb, and the meat is mixed with onions, breadcrumbs, eggs, parsley leaves finely chopped and oregano. They can grilled, baked or fried.

Arnaki sto fourno me patates (oven-baked lamb with potatoes),[180]

Katsikaki ston fourno (oven-baked goat),[181]

Paidakia,[182][183] grilled lamb chops.

Hirino me selino,[184][185] pork meat with celery.

Soutzoukakia Smyrneika (Smyrna meatballs),[186][187][188][189] oblong shaped beef meatballs made with cumin and cinnamon, then simmered in a rich tomato sauce.

Souvlaki,[190][191] with the well-known the souvlaki pita.[192]

Kontosouvli,[193][194]

Souvla

Kokoretsi, a dish consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and grilled.

Tigania,[195] pan-fried pork or chicken. The name "tigania" refers to the shallow pan in which the meal is cooked.

Fagri sti schara (grilled red porgy)

Gavros tiganitos (fried anchovy),[196]

Gopes tiganites, fried boops boops fishes.[197]

Bakaliaros (Merluccius merluccius),[198][199] cod fish, the most well-known recipe is the fried bakaliaros mainly served with skordalia dip and fried potatoes.

Soupies (cuttlefish),[200][201]

Xiphias (or Xifias),[202] a species of swordfish.

Desserts and pastry[edit]

Amygdalopita,[203] almond cake made with ground almonds, flour, butter, eggs and pastry cream.

Akanés,[204][205][206] from Serres.

Armenovíl/Armenonville,[207][208][209] from Thessaloniki.

Galatopita (milk pie),[210][211]

Baklava,[212]

Bougatsa krema (cream),[213] from Asia Minor, filo dough wrapped around a filling of semolina custard. After it is baked, it is cut into small pieces and served hot lightly dusted with powdered icing sugar and/or cinnamon. It makes it by hand only, uses as a breakfast pastry (sweet), mid-morning snack, midday snack and dessert.

Fanouropita

Melomakarona,[214]

Galaktoboureko,[215] custard pie with syrup.

Karydopita,[216]

Koulourakia,[217]

Kourampiedes

Kydonopasto

Loukoumi

Moustalevria,[218]

Mpezedes (Mareges)

Mandolato,[219] Greek version of nougat.

Pasteli,[220] sesame seed candy made from sesame seeds, sugar or honey pressed into a bar.

Loukoumades,[221] fried balls of dough that are often spiced with cinnamon and drizzled with honey.

Diples,[222] pastry sheets that are rolled, deep-fried, and doused or drizzled with a thick, honey-based syrup.

Pastafrola

Rizogalo,[223]

Roxakia,[224][225][226]

Stafidopsomo,[227]

Poniro,[228][229] with the well-known poniro from Serres.

Spoon sweets,[230] with the well-known the spoon sweet Koufeto[231] from Milos island.

Laggites or Tiganites

Tsoureki,[232]

Vasilopita,[233] Greek New Year's cake with a coin or a trinket baked inside of it.

Strained yogurt with honey, walnuts often added.[234]

Komposta, made from peach or other local fruits.

Halvas, halvas with tahini.

Halvas with semolina

Halvas Farsalon,[235] halvas type of sapoune from Farsala.

Kariokes,[236] small sized walnut-filled chocolates and shaped like crescents.

Kantaifi,[237]

Kiounefe,[238][239][240]

Kazan Ntimpi,[241]

Revani,[242][243] with the well-known the revani from Veria.

Portokalopita,[244]

Milopita,[245] apple pie.

Melopita,[246] honey pie in Greek, traditionally associated with the island of Sifnos.

Saliaroi (Saliaria),[247] from Kozani.

Samali, extra syrupy Greek semolina cake with mastic.

Trigona Panoramatos,[248][241][249]

Touloumba

Ypovrihio or Ypovrichio,[250] means submarine in Greek, also known as vanilia or mastiha, a white chewy sweet that is served on a spoon dipped in a tall glass of cold water.

Fetoydia,[251] also known as avgofetes, made with fresh or stale bread, milk, eggs, and olive oil. The bread is cut into slices which are first soaked in milk, and then dipped in lightly beaten eggs before they are fried in olive oil. When it is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar).

Drinks and beverages[edit]

Selected drinks and beverages are:[252][253][254]

Greek coffee,[255]

Frappé coffee,[256] invented in Thessaloniki in 1957.[257][258][259]

Freddo cappuccino,[260]

Esspreso freddo,[261][262] iced coffee combines espresso and ice merely serve coffee over ice blends the two ingredients until the coffee is slightly chilled.

Salepi,[263]

Beer

Ouzo,[264]

Retsina,[265]

Tsipouro,[266]

Tsikoudia,[267]

Xino Nero, from Florina.

Souma,[268] from island of Chios.

Tentura,[269] liqueur that hails from Patras.

Kumquat, liqueur produced mainly on the island of Corfu.

Kitron, or Kitro,[270] liqueur produced on the island of Naxos.

Fatourada,[271] orange-flavored liqueur from the Greek island Kythira.

Mastika, or mastiha, liqueur that is made with mastiha, mostly Chios Mastiha.[272]

Soumada,[273] a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete.

Rakomelo,[274] made by combining raki or tsipouro - two types of grape pomace brandy - with honey and several spices, such as cinnamon, cardamom, or other regional herbs. It is produced in Crete and other islands of the Aegean Sea.

Metaxa,[275] made from brandy, a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of Samos.

Wine,[276][277][278][279][280][281][282][283] with the well-known Greek wines,[284] Agiorgitiko,[285] Anthemis,[286] Assyrtiko,[287] Athiri, Begleri Ikaria,[288] Debina,[289] Fokiano Ikaria,[290] Kidonitsa,[291] Kotsifali,[292] Lagorthi, Limnio, Liatiko, Limniona,[293] Malagousia,[294] Mandilaria, Mantinia,[295] Mavrodafni, Mavrotragano,[296] Moschofilero,[297] Muscat of Limnos,[298] Naousa,[299] Negoska, Nemea,[300] Oinomelo,[301] Patras,[302] Roditis,[303] Rodola,[304] Romeiko, Samos nectar,[305] Samos Vin Doux,[306] Savatiano,[307] Vidiano,[308] Vilana,[309] Vinsanto (Visanto),[310][311] Xinomavro.[312]

我们的工作 | World Food Programme

拯救生命改善生计

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我们是谁

世界粮食计划署在紧急情况下拯救生命，向受冲突、灾难和气候变化影响的人们提供粮食援助，帮助他们搭建一条通往和平、稳定和繁荣的道路。

关于

我们是谁

概况

组织战略

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历史

资金来源和捐助方

伙伴关系

各国政府

非政府组织

企业

联合国机构和国际机构

集群和多边利益攸关方伙伴关系

学术界和智库

我们的工作

我们广泛开展活动，在紧急情况下提供拯救生命的援助，并支持可持续和有韧性的生计，以实现一个零饥饿的世界。

终结饥饿

抗击饥荒

人道主义支持与服务

创新

南南合作

可持续生计与生态系统

国家能力建设

学校营养餐

小农市场支持

性别平等

恢复力建设

气候行动

社会保护与安全网

粮食援助：现金援助和实物援助

紧急救援

营养

我们在哪里工作

世界粮食计划署在123个国家和地区开展工作，将紧急援助与长期发展结合，并根据当地不同的情况与挑战调整援助方案。

紧急援助行动

也门紧急援助行动

刚果（金）紧急援助行动

南苏丹紧急援助行动

叙利亚和叙利亚难民紧急援助行动

尼日利亚东北紧急援助行动

参与

通过多种渠道支持世界粮食计划署消除饥饿的使命，比如捐款或者用专业知识支持我们的一线工作。

参与

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我们的工作

我们对 123个国家提供支持，广泛开展活动，从而拯救生命和改善生计，最终目标是建立零饥饿的世界。

预防和减轻饥荒

抗击饥荒

世界粮食计划署通过专业技能、深入实地的行动和扩大业务规模来阻止饥荒发生，并拯救濒临饿死的人们。我们通过以下途径来做到这一点：提供紧急粮食援助；采用尖端技术预警饥荒风险并确定最合适的响应措施；调动我们的供应链能力，包括在所有其他途径都受阻时空运或空投食物。我们还努力通过加强教育、营养、恢复力和社会保障体系（如学校供餐计划）来防止情况恶化为饥荒。

抗击饥荒

拯救生命的行动

紧急救援

早期预警系统、一支随时可以部署的专业应急人员团队以及我们的全球供应链能力使世界粮食计划署成为灾难发生时最先赶到现场的团队之一。每年，世界粮食计划署都会帮助数百万因冲突、气候变化、流行病和其他灾难性事件而流离失所、无家可归或失去基本资源的人。

紧急救援 | 紧急情况准备与应对措施

粮食援助

世界粮食计划署的粮食援助远远超出了立即缓解饥饿的范围。为实现可持续发展目标 2——零饥饿——我们提供定制的多年期支持计划，旨在提升国家的营养指标。在任何市场和金融部门运作的地方，我们都会提供现金转移，使我们援助的人们能够自由购买营养食品。

粮食援助 | 实物粮食分发 | 现金转移援助

供应链

在任何一天，世界粮食计划署都有 5,600 辆卡车、100 架飞机和 30 艘船在工作，以防止人们陷入饥荒，并向最有需要的人们提供重要的粮食和其他援助。世界粮食计划署有60年的与政府、非政府组织、供应商和当地社区合作的经验。我们让企业和小农参与进来，并投资当地经济、市场和私营部门。

供应链

人道主义支持和服务

面对资金紧张和对效率的高期望，人道主义界越来越需要同步行动、简化流程和集中资源。世界粮食计划署将其在供应链、工程和应急通信方面的丰富专业知识和能力——通常是在最具挑战的环境中——用于为其他人道主义行动者服务。此外，世界粮食计划署领导多机构物流群组和应急通信群组（ETC），并共同领导粮食安全群组。

人道主义支持与服务

减少灾害风险

灾害是世界饥饿和营养不良的主要驱动因素之一。其中，由于气候危机，极端天气事件正在加剧。世界粮食计划署的国家项目整合了专门的行动，以应对气候灾害的风险并减轻其对粮食安全的影响。这些项目包括水土保持、防洪和排水基础设施的建设、公共池塘和水库的建设以及易受侵蚀和滑坡威胁的斜坡梯田建设。

降低灾害风险

提供改善生计的解决方案

可持续生计和生态系统

粮食不安全在最脆弱和退化程度最高的环境中最为严重，这种环境下容易发生灾害，并遭受不断重复的冲击和危机，包括气候变化引起的极端天气事件。世界粮食计划署帮助各国以及最脆弱和粮食最不安全的社区可持续地管理自然资源，使它们能够满足当今的生计需求并为子孙后代保护这些资源。

可持续生计与生态系统

气候行动

由于气候变化，社区面临更加频繁和极端的天气事件。世界粮食计划署帮助减少这些事件对生命和生计的影响。基于预测的融资使用基于天气预报的改进预警，在灾难发生前向社区发出警报并支付保险，以便他们能够采取准备措施，例如转移资产和牲畜、加固家宅以及购买食品和必需品。天气指数保险使用遥感和水文气象数据来更准确地确定作物损失发生的时间，以触发赔付。

气候行动

营养

营养不良会阻碍人们和社区充分发挥潜力，并且威胁到他们的未来。世界粮食计划署在所有情况下解决各种形式的营养不良问题，包括维生素和矿物质缺乏，以及超重和肥胖。我们通过关注从怀孕到孩子两岁生日的最初 1000 天的项目，及早采取行动，并且针对幼儿、孕妇和哺乳期妇女以及艾滋病毒感染者提供健康和充足的饮食。

营养

基于学校的项目

世界粮食计划署是实施学校供餐项目的最大人道主义组织，该项目改善儿童的营养和健康，增加受教育机会，在一些国家减少了诸如童工和早婚等风险。这有助于为儿童和社区塑造更美好的未来，并建设国家的人力资本。通过尽可能在当地购买食物，世界粮食计划署学校供餐计划有助于增加小农的收入并促进当地经济。

学校营养餐

性别平等

性别平等是实现零饥饿世界的必要前提。由于我们所服务的人口中有 50% 以上是女性，世界粮食计划署致力于确保粮食援助政策和计划能够创造条件，促进而不是破坏性别平等和妇女赋权。

性别平等

资产建设

在世界粮食计划署的粮食换资产计划下，人们在从事社区资产或生计资源（如道路、桥梁和重新造林、水源保护或土地复垦项目）工作时，可以获得粮食或现金以满足当下的粮食需求。

粮食换资产

小农支持

小农生产世界上大部分的粮食，对实现零饥饿至关重要。世界粮食计划署通过促进小农获得生产性资产和高效的产后处理和储存技术，帮助建立可持续的粮食系统。以企业为重点的“农场到市场联盟”还将小农与市场联系起来，帮助他们实现作物多样化，提高其商业潜力。

小农市场支持

现金和市场支持

世界粮食计划署是人道主义界最大的现金援助提供者。我们还致力于加强当地市场并发展零售业，以帮助降低食品篮的价格——从而提高所有顾客的购买力——同时保持甚至提高零售商的盈利能力。

粮食系统

脆弱、受损的粮食系统对发展和环境会造成毁灭性影响，因为它们导致了三分之一的温室气体排放，正在耗尽土壤和水资源，并浪费三分之一的粮食和农产品（价值 1 万亿美元）。世界粮食计划署在为世界上最脆弱和最偏远的人群修复、维持和改善粮食系统方面拥有六十年经验。

粮食系统

恢复力建设

冲突、自然灾害和政治不稳定等冲击和压力因素可能对发展成果造成破坏性影响。将恢复力建设措施纳入人道主义项目意味着减少应对周期性危机的支出需求，同时帮助克服遗留的发展差距。

恢复力建设 | 恢复力方案

建立通往稳定与和平的道路

冲突与饥饿

世界上近 60% 的饥饿人口生活在受武装暴力影响的地区，因此冲突是实现零饥饿的最大挑战。

世界粮食计划署的援助不仅是陷入冲突、生活在围困地区或被迫离开家园后逃亡的人们的生命线——它也可以是迈向和平的第一步，有助于缓解可能升级为冲突的紧张局势。

紧急救援 | 粮食援助

支持政府

加强国家能力

世界粮食计划署支持各国政府和其他合作伙伴建设管理灾害风险和改善粮食安全的能力，同时投资于气候和其他威胁的早期预警和准备系统。我们还帮助各国从捐助政府和其他来源（例如适应基金和绿色气候基金）那里调动资金，为建设气候恢复力工作提供资金。

国家能力建设

社会保护

世界粮食计划署向各国政府提供技术建议和业务支持，以帮助他们加强社会保护系统，增强恢复力，提高应对紧急情况（如灾害或突发的大规模人口流离失所）的能力，并提高粮食安全和营养水平。由于其在提供粮食和现金援助、学校项目和保险方面的经验，世界粮食计划署还可以补充政府的举措。

社会保障和安全网络 | 学校营养餐

南南合作

世界粮食计划署还通过促进南南合作和三方合作来支持政府——这种合作形式涵盖在发展中国家之间直接开展知识、经验、技能、资源和技术的交流，通常由捐助者或多边组织（如世界粮食计划署）提供协助，包括这种三方促进可以采取资金、培训、管理、技术系统或其他支持类型的形式。

南南合作 | 中国卓越中心

创新和数字化转型

创新和技术

为到2030年实现零饥饿目标，世界粮食计划署利用新技术，并负责任地使用数据。我们使用无人机来改善对人道主义紧急情况的响应，并通过快速 IT 和通信应急和支持团队 (FITTEST) 以及应急通信群组领导机构 (ETC)，促进紧急情况下的联系。我们通过云平台 SCOPE 确保合适的人获得合适的帮助，同时利用区块链和实时数据来改善整个人道主义界的援助协调和交付。我们位于慕尼黑的创新加速器自 2015 年推出以来，一直在试行新的解决方案来消除饥饿。

创新

终结饥饿

在一个富足的世界里，饥饿应该成为过去。在这个世界上，高达8.28亿人没有足够的食物。

抗击饥荒

导致数百万人面临饥荒风险的因素，以及世界粮食计划署为解决这一问题所采取的措施。

紧急援助行动

也门紧急援助行动刚果（金）紧急援助行动南苏丹紧急援助行动叙利亚紧急援助行动尼日利亚东北部紧急援助行动

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我们的工作

终结饥饿

人道主义支持与服务

创新

南南合作

可持续生计与生态系统

国家能力建设

学校营养餐

小农市场支持

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我们是谁

世界粮食计划署在紧急情况下拯救生命，向受冲突、灾难和气候变化影响的人们提供粮食援助，帮助他们搭建一条通往和平、稳定和繁荣的道路。

关于

我们是谁

概况

组织战略

治理与领导力

历史

资金来源和捐助方

伙伴关系

各国政府

非政府组织

企业

联合国机构和国际机构

集群和多边利益攸关方伙伴关系

学术界和智库

我们的工作

我们广泛开展活动，在紧急情况下提供拯救生命的援助，并支持可持续和有韧性的生计，以实现一个零饥饿的世界。

终结饥饿

抗击饥荒

人道主义支持与服务

创新

南南合作

可持续生计与生态系统

国家能力建设

学校营养餐

小农市场支持

性别平等

恢复力建设

气候行动

社会保护与安全网

粮食援助：现金援助和实物援助

紧急救援

营养

我们在哪里工作

世界粮食计划署在123个国家和地区开展工作，将紧急援助与长期发展结合，并根据当地不同的情况与挑战调整援助方案。

紧急援助行动

也门紧急援助行动

刚果（金）紧急援助行动

南苏丹紧急援助行动

叙利亚和叙利亚难民紧急援助行动

尼日利亚东北紧急援助行动

参与

通过多种渠道支持世界粮食计划署消除饥饿的使命，比如捐款或者用专业知识支持我们的一线工作。

参与

职业

与我们建立合作伙伴关系

在世界粮食计划署做志愿者

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Top 13 Most Popular Ethnic Foods in The World (With Photos)

Home | Journal of Ethnic Foods

About | Journal of Ethnic Foods

Chinese Ethnic Food, Popular Ethnic Cuisine in China

Journal of Ethnic Foods - 科研通

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Exploring the Ethnic Cuisine: Delightful Dishes Around the World

Top 13 Most Popular Ethnic Foods in The World (With Photos)

Exploring the Ethnic Cuisine: Delightful Dishes Around the World

Home | Journal of Ethnic Foods

不仅仅关注营养 | Journal of Ethnic Foods 开放投稿—论文—科学网

Exploring the Ethnic Cuisine: Delightful Dishes Around the World

What is a traditional food? Conceptual evolution from four dimensions | Journal of Ethnic Foods | Full Text

Greek cuisine - Wikipedia

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