English * French * German * Spanish
*
*
*
* *
*
YourReminder *
*
*
*
*
EuroFIR Print this page
*
*
Traditional foods: where are we now?:
EuroFIR
Food composition
Users
Research
Traditional foods
Traditional foods: where are we now?
Ethnic foods
Composite, processed and novel foods
Bioactive compounds
Media
Events
Publications
Training
Collaborative links
Useful links
 
Despite the increasing globalisation of the food supply, different countries still maintain different dietary patterns. These differences may represent an expression of variations in culture, lifestyle and history, and the traditional foods of each country contribute to this. In order to investigate the relationships between diet and health it is very useful to look at differences in diet between countries and to establish whether these translate into differences in health outcomes. However, when looking at intakes of traditional foods, this has been difficult as there is little data on the composition of these foods.
One of the aims of the traditional foods work package has been to select 5 traditional foods from the countries involved (Austria, Belgium, Bulgaria, Denmark, Germany, Greece, Iceland, Italy, Lithuania, Poland, Portugal, Spain and Turkey) and to analyse their nutritional composition. During the course of this year, the traditional foods work package has finalised the foods to be selected and analyses of these foods are nearly complete. This analysis has been performed and documented, following a common methodology that has been established by the work package. The preparation of the foods has been documented, photographically and, in some cases, as a DVD.
Because traditional foods tend to be both healthy and palatable (within the host population), they represent an opportunity for food businesses. As part of the traditional food work package, small and medium enterprises (SMEs) that might have an interest in producing traditional dishes are being identified and approached, in order to preserve them.
The foods that have been chosen for each country are shown below. These were selected on the basis of having documented traditional character, whether they were frequently consumed, whether they had any plausible health benefits and whether they had the potential to be marketed to SMEs.

 

Austria

 

  1. Vegetable soup (National name: Gemüsesuppe)
  2. Viennese Schnitzel (National name: Wiener Schnitzel)
  3. Cabbage and Noodles (National name: Krautfleckerl)
  4. Potato dumplings (National name: Erdäpfelknödel)
  5. Apple strudel (National name: Apfelstrudel, )

Apple strudel

 Belgium

 

  1. Shrimp croquette (Dutch name: Garnaalkroket)
  2. Flemish stew (Dutch name: Vlaamse stoofkarbonnade)
  3. Meat loaf, meat balls (Dutch name: Vleesbrood, vleesballetjes)
  4. Gratin of Belgian endives with ham and cheese sauce (Dutch name: Gegratineerde hespenrolletjes met witloof en kaassaus)
  5. Belgian (Brussels) waffles  (Dutch name: Brusselse beslagwafel)

Belgian waffles 

 

Bulgaria

 

  1. Cold soup Tarator (National name: Tarator)
  2. Veal "Priest's" stew (National name: Teleshko " Popska" yahnia)
  3. Nettles with rice (National name: Kopriva s oriz)
  4. Pepper relish (National name: Lyutenitsa)
  5. Pumpkin pastry (National name: Sladkish ot tikva)

Pepper relish

 

Denmark

 

  1. Patty shells with chicken and asparagus (National name: Tarteletter med høns i asparges)
  2. Hamburger steak (National name: Hakkebøf)
  3. Fried plaice (National name: Stegt rødspætte)
  4. Strawberry stew with cream (National name: Jordbærgrød med fløde)
  5. Apple charlotte (National name: Æblekage)

 

Germany

 

  1. Smoked ham (Black forest) (National name: Schwarzwälder Schinken)
  2. Fried sausage from Thüringen (National name: Thüringer Rostbratwurst)
  3. German ravioli “Swabian” (National name: Maultaschen)
  4. Fruit loaf from Dresden (National name: Dresdener Stollen)
  5. Pumpernickel bread (National name: Pumpernikel Brot)

Smoked ham

 

Greece

 

  1. Leek sausages (National name: Loukanika me praso)
  2. Rabbit stew (National name: Kouneli stifado)
  3. Chickpea soup (National name: Revithia soupa)
  4. Must-jelly (National name: Moustalevria)
  5. Cherry tomato of Santorini (National name: Ntomataki Santorinis)

Leek sausages 

 

Iceland

  1. Cured Greenland shark (National name: Hákarl, kæstur)  - (Somniosus microcephalus)
  2. Smoked lamb (National name: Hangikjöt, soðið)
  3. Blood pudding – pickled (National name: Blóðmör, súrsaður)
  4. Cheese: Skyr (National name:Skyr)
  5. Stockfish: haddock (National name: Harðfiskur (ýsa)(Melanogrammus aeglefinus)

Stockfish

 

Italy

 

1. Ricotta stuffed roll (National name: Cannolo alla ricotta)

2. Vicentina cod (National name: Baccalà alla vicentina)

3. Margherita pizza (National name: Pizza Margherita )

4. Braised beef with Barolo (National name: Brasato al Barolo)

5. Castagnaccio (National name: Castagnaccio)

 

Margarita pizza

 

Lithuania

 

1. Cheese "Dziugas"  (National name: Sūris "Džiugas")

2. Cold fresh beetroot soup (National name: Šaltibarščiai iš jaunų burokėlių )

3. Country style sausages (National name: Kaimiškos dešrelės)

4. Grated potatoes zeppelins with meat (National name: Tarkuotų bulvių cepelinai su mėsos įdaru)

5. Lithuanian biscuits (National name: Žagarėliai)

 

Cold fresh beetroot soup

 Poland

 

  1. Cold soup "chlodnik" (National name: Chlodnik)
  2. Pork chop (National name: Kotlet schabowy)
  3. Stewed dish made of sauerkraut, meat and mushrooms (National name: Bigos)
  4. Tree cake (National name: Sekacz)
  5. Smoked ewe's milk cheese (National name: Oscypek)

Smoked ewe's milk cheese

 

Portugal

 

  1. Green cabbage soup (National name: Caldo verde)
  2. Cod fish with chickpeas (National name: Bacalhau com grão)
  3. Portuguese boiled dinner – meat, sausages and vegetables (National name: Cozido à portuguesa)
  4. Roasted goat kid (National name: Cabrito assado)
  5. Egg, almond and Malabar gourd jam sweet from Murça (National name: Toucinho do céu de Murça)

Green cabbage soup

 

Spain

 

1. Hot sauce of vegetables (National name: Mojo Picón)

2. Thistles in almond sauce (National name: Cardo con salsa de almendras)

3. Roasted pepper/aubergine salad (National name: Escalivada)

4. Galician octopus (National name: Pulpo Feira)

5. Almond cake from the Alpujarra (National name: Soplillos alpujarreños)

 

Galician octopus

 

  Turkey

 

1. Pastırma (National name: Pastırma)

2. Baklava (National name: Baklava)

3. Anchovy stewing (National name: Hamsi buğulama)

4. Iskender kebab (National name: Iskender kebap)

5. Tarhana soup (National name: Tarhana çorbası)

 

Iskender kebab

 

 

December 2007
*
©EuroFIR 2009: Website by Baigent Copyright/Disclaimer Notice : Privacy Notice : Page Top