![]() ![]() ![]() The identification of Latin American national dishes is stronger among expatriate communities in North America. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country she states that cuisine does not respect national and geopolitical borders. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Preparations of ceviche are endemic in Peru and Ecuador, while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay. 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. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. Īccording to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations, cultures, and cuisines. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. National dishes are part of a nation's identity and self-image. It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.It is served as a festive culinary tradition that forms part of a cultural heritage-for example, barbecues at summer camp or fondue at dinner parties-or as part of a religious practice, such as Korban Pesach or Iftar celebrations.It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.A dish can be considered a national dish for a variety of reasons: A national dish is a culinary dish that is strongly associated with a particular country. ![]()
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