Olahan nasional

Olahan nasional iku minangka salah sawijining jinis kuliner sajian sing duwe hubungan karo negara tartamtu.^[1] Sajian bisa dianggep minangka sajian nasional kanthi macem-macem sebab:

Iki minangka panganan pokok, digawe saka pilihan panganan lokal sing bisa disiapake kanthi cara khas, kaya ta woh-wohan de mer, sing disedhiyakake ing pesisir kulon Prancis .^[1]
Isine bahan 'eksotis' tartamtu sing diproduksi sacara lokal, kaya ta paprika Amerika Selatan sing ditandur ing Pyrenees Eropa.
Dadi minangka tradisi kuliner perayaan sing dadi bagean saka warisan budaya — kaya ta barbeku ing kemah musim panas utawa fondue ing pesta nedha bengi — utawa minangka bagean saka praktik agama, kaya ta Korban Pesach utawa perayaan Iftar .
Negara iki dipromosekake minangka sajian nasional, dening negara kasebut, kaya ta promosi fondue minangka sajian nasional Switserlan dening Switserlan Cheese Union (Schweizerische Käseunion) ing taun 1930-an.

Masakan nasional minangka bagean saka identitas lan citra diri bangsa. Sajrone umure kekaisaran Eropa, negara-negara bakal nggawe masakan nasional kanggo mbedakake awake dhewe saka pesainge.^[2] Miturut Zilkia Janer, dosen budaya Amerika Latin ing Universitas Hofstra, ora bisa milih sajian nasional, sanajan ora resmi, kanggo negara kaya ta Meksiko, China utawa India amarga macem-macem etnik lan budaya sing beda-beda. Masakan negara kasebut ora bisa diwakili dening sajian nasional. Salajengipun, amarga pasugatan nasional terjalin dadi rasa identitas bangsa, emosi lan konflik sing kuat bisa tuwuh nalika nyoba milih sajian nasional negara.

Panggang Minggu - ing conto iki, kentang tumbuk, sayuran minangka sajian nasional ing Inggris - tambahan puding mini Yorkshire ing kene nandhani variasi iki kanthi khusus basa Inggris .

Gladri

Chelo kabab, sajian nasional Iran
Ćevapčići, dianggep minangka sajian nasional ing sawetara negara Balkan
Couscous, sajian nasional Maroko, Aljazair lan Tunisia
Nasi ayam Hainan, sajian nasional Singapura
[en→jv]Phở - Vietnamese noodle soup, considered a Vietnamese national dish
[en→jv]Ndolé from Cameroon
[en→jv]Russian pirozhki
[en→jv]Poutine, considered one of the national dishes of Canada
[en→jv]Pilaf (O'sh), a national dish in the cuisines of Central Asia
[en→jv]Pierogi ruskie, Ruthenian dumplings of Kresy, a national dish of Poland.
[en→jv]Thieboudienne, Senegal national meal
[en→jv]Ukrainian borscht

Rujukan

↑ ^a ^b "Top Ten National Dishes". National Geographic Magazine (Travel section). 2011-09-13. Dibukak ing 6 March 2013.
↑ Howes, David; Lalonde, Marc (June 1991). "The history of sensibilities: Of the standard of taste in mid-eighteenth century England and the circulation of smells in post-revolutionary France". Dialectical Anthropology. 16 (2): 125–135. doi:10.1007/BF00250241. ISSN 0304-4092.

[Natg-1] "Top Ten National Dishes". National Geographic Magazine (Travel section). 2011-09-13. Dibukak ing 6 March 2013.

[2] Howes, David; Lalonde, Marc (June 1991). "The history of sensibilities: Of the standard of taste in mid-eighteenth century England and the circulation of smells in post-revolutionary France". Dialectical Anthropology. 16 (2): 125–135. doi:10.1007/BF00250241. ISSN 0304-4092.

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