short essay on traditional food

Essay on Traditional Food

Students are often asked to write an essay on Traditional Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Traditional Food

Introduction.

Traditional food is a significant part of our culture that reflects our heritage. It is the food that has been passed down from generation to generation.

Traditional food plays a vital role in preserving our cultural identity. It connects us to our roots and gives us a sense of belonging.

Preparation

The preparation of traditional food involves unique methods and ingredients that are native to a particular region.

Every culture has its own traditional food. This diversity in traditional food makes our world a flavorful place.

In conclusion, traditional food is not just about taste, it’s about culture, history, and identity.

Also check:

• 10 Lines on Traditional Food
• Advantages and Disadvantages of Traditional Food
• Speech on Traditional Food

250 Words Essay on Traditional Food

Introduction to traditional food.

Traditional food is an integral part of our cultural identity, encapsulating centuries of history, customs, and rituals. It forms the bedrock of our culinary heritage, providing a unique lens to appreciate our ancestors’ wisdom and creativity.

Significance of Traditional Food

Traditional foods are often nutrient-dense, prepared from locally sourced, seasonally available ingredients, thus promoting sustainability. They are typically unprocessed and free from artificial additives, which contributes to their nutritional superiority over fast or processed foods.

Traditional Food and Cultural Identity

Food traditions are intertwined with cultural identity. They are a form of non-verbal communication that conveys social norms, family values, and regional characteristics. For instance, the Japanese tea ceremony, an embodiment of Zen philosophy, showcases the nation’s respect for tranquility and simplicity.

Threats to Traditional Food

Despite their significance, traditional foods are under threat due to globalization and the rise of fast-food culture. The homogenization of diets has led to the erosion of food diversity, posing a risk to our culinary heritage.

Preserving traditional food is not merely about safeguarding recipes but about preserving our cultural identity and promoting a sustainable lifestyle. Embracing traditional food is a step towards a healthier and more sustainable future, replete with a rich tapestry of diverse culinary experiences.

500 Words Essay on Traditional Food

The essence of traditional food.

Traditional food, often viewed as a cultural artifact, is a reflection of a community’s history, environment, and values. It not only satiates one’s hunger but also connects us to our roots, providing a sense of belonging and identity. As the world turns into a global village, the significance of traditional food has become more evident than ever.

Traditional Food as Cultural Identity

Every region has its unique traditional food, shaped by local resources, climate, and historical events. These foods tell a story – a narrative of survival, adaptation, and innovation. For instance, the Japanese cuisine, known for its simplicity and respect for natural flavors, is a testament to Japan’s minimalist aesthetic and reverence for nature. Similarly, the spice-laden Indian cuisine reflects the country’s diverse cultures and the historical spice trade. These foods, hence, are more than just sustenance; they are a symbol of cultural identity.

Health Benefits of Traditional Food

Traditional foods are typically made from whole, unprocessed ingredients. They are often nutritionally balanced, containing a mix of proteins, carbohydrates, and fats necessary for human health. Furthermore, traditional diets are usually adapted to local conditions and are therefore more sustainable. For example, the Mediterranean diet, rich in fruits, vegetables, and olive oil, is associated with longevity and reduced risk of chronic diseases. It is a diet perfectly adapted to the sunny, coastal regions where these foods are easily grown.

The Role of Traditional Food in Sustainable Development

Traditional food systems can contribute significantly to sustainable development. They promote biodiversity by using a variety of local crops, thus ensuring the conservation of indigenous plant species. Traditional farming methods are often more environmentally friendly, reducing the need for chemical fertilizers and pesticides. By supporting local food production and consumption, traditional food systems also help to reduce carbon emissions associated with food transportation.

Preservation and Promotion of Traditional Food

Despite the myriad benefits of traditional food, it is threatened by the homogenizing effects of globalization and the rise of fast food culture. Therefore, it is imperative to preserve and promote traditional food. This can be achieved through education, culinary tourism, and policy measures. For instance, schools can incorporate food education in their curriculum, teaching students about the cultural and nutritional significance of traditional food. Culinary tourism can help promote traditional food by showcasing it as a unique cultural experience. On the policy front, governments can provide incentives for local food production and consumption.

Traditional food is a treasure trove of cultural heritage, nutritional wisdom, and sustainable practices. Its preservation and promotion is not just about maintaining cultural diversity but also about ensuring our health and the health of our planet. As we move forward in this globalized world, let us not forget the value of our traditional food, the stories it tells, and the connections it nurtures.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Save Food
• Essay on Organic Food
• Essay on How to Reduce Food Waste

Apart from these, you can look at all the essays by clicking here .

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Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Martin is an avid writer specializing in editing and proofreading. He also enjoys literary analysis and writing about food and travel.

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Six brilliant student essays on the power of food to spark social change.

Read winning essays from our fall 2018 “Feeding Ourselves, Feeding Our Revolutions,” student writing contest.

For the Fall 2018 student writing competition, “Feeding Ourselves, Feeding Our Revolutions,” we invited students to read the YES! Magazine article, “Cooking Stirs the Pot for Social Change,”   by Korsha Wilson and respond to this writing prompt: If you were to host a potluck or dinner to discuss a challenge facing your community or country, what food would you cook? Whom would you invite? On what issue would you deliberate? 

The Winners

From the hundreds of essays written, these six—on anti-Semitism, cultural identity, death row prisoners, coming out as transgender, climate change, and addiction—were chosen as essay winners.  Be sure to read the literary gems and catchy titles that caught our eye.

Middle School Winner: India Brown High School Winner: Grace Williams University Winner: Lillia Borodkin Powerful Voice Winner: Paisley Regester Powerful Voice Winner: Emma Lingo Powerful Voice Winner: Hayden Wilson

Literary Gems Clever Titles

Middle School Winner: India Brown  

A Feast for the Future

Close your eyes and imagine the not too distant future: The Statue of Liberty is up to her knees in water, the streets of lower Manhattan resemble the canals of Venice, and hurricanes arrive in the fall and stay until summer. Now, open your eyes and see the beautiful planet that we will destroy if we do not do something. Now is the time for change. Our future is in our control if we take actions, ranging from small steps, such as not using plastic straws, to large ones, such as reducing fossil fuel consumption and electing leaders who take the problem seriously.

 Hosting a dinner party is an extraordinary way to publicize what is at stake. At my potluck, I would serve linguini with clams. The clams would be sautéed in white wine sauce. The pasta tossed with a light coat of butter and topped with freshly shredded parmesan. I choose this meal because it cannot be made if global warming’s patterns persist. Soon enough, the ocean will be too warm to cultivate clams, vineyards will be too sweltering to grow grapes, and wheat fields will dry out, leaving us without pasta.

I think that giving my guests a delicious meal and then breaking the news to them that its ingredients would be unattainable if Earth continues to get hotter is a creative strategy to initiate action. Plus, on the off chance the conversation gets drastically tense, pasta is a relatively difficult food to throw.

In YES! Magazine’s article, “Cooking Stirs the Pot for Social Change,” Korsha Wilson says “…beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.” I hope that my dish inspires people to be aware of what’s at stake with increasing greenhouse gas emissions and work toward creating a clean energy future.

 My guest list for the potluck would include two groups of people: local farmers, who are directly and personally affected by rising temperatures, increased carbon dioxide, drought, and flooding, and people who either do not believe in human-caused climate change or don’t think it affects anyone. I would invite the farmers or farm owners because their jobs and crops are dependent on the weather. I hope that after hearing a farmer’s perspective, climate-deniers would be awakened by the truth and more receptive to the effort to reverse these catastrophic trends.

Earth is a beautiful planet that provides everything we’ll ever need, but because of our pattern of living—wasteful consumption, fossil fuel burning, and greenhouse gas emissions— our habitat is rapidly deteriorating. Whether you are a farmer, a long-shower-taking teenager, a worker in a pollution-producing factory, or a climate-denier, the future of humankind is in our hands. The choices we make and the actions we take will forever affect planet Earth.

 India Brown is an eighth grader who lives in New York City with her parents and older brother. She enjoys spending time with her friends, walking her dog, Morty, playing volleyball and lacrosse, and swimming.

High School Winner: Grace Williams

Apple Pie Embrace

It’s 1:47 a.m. Thanksgiving smells fill the kitchen. The sweet aroma of sugar-covered apples and buttery dough swirls into my nostrils. Fragrant orange and rosemary permeate the room and every corner smells like a stroll past the open door of a French bakery. My eleven-year-old eyes water, red with drowsiness, and refocus on the oven timer counting down. Behind me, my mom and aunt chat to no end, fueled by the seemingly self-replenishable coffee pot stashed in the corner. Their hands work fast, mashing potatoes, crumbling cornbread, and covering finished dishes in a thin layer of plastic wrap. The most my tired body can do is sit slouched on the backless wooden footstool. I bask in the heat escaping under the oven door.

 As a child, I enjoyed Thanksgiving and the preparations that came with it, but it seemed like more of a bridge between my birthday and Christmas than an actual holiday. Now, it’s a time of year I look forward to, dedicated to family, memories, and, most importantly, food. What I realized as I grew older was that my homemade Thanksgiving apple pie was more than its flaky crust and soft-fruit center. This American food symbolized a rite of passage, my Iraqi family’s ticket to assimilation. 

 Some argue that by adopting American customs like the apple pie, we lose our culture. I would argue that while American culture influences what my family eats and celebrates, it doesn’t define our character. In my family, we eat Iraqi dishes like mesta and tahini, but we also eat Cinnamon Toast Crunch for breakfast. This doesn’t mean we favor one culture over the other; instead, we create a beautiful blend of the two, adapting traditions to make them our own.

 That said, my family has always been more than the “mashed potatoes and turkey” type.

My mom’s family immigrated to the United States in 1976. Upon their arrival, they encountered a deeply divided America. Racism thrived, even after the significant freedoms gained from the Civil Rights Movement a few years before. Here, my family was thrust into a completely unknown world: they didn’t speak the language, they didn’t dress normally, and dinners like riza maraka seemed strange in comparison to the Pop Tarts and Oreos lining grocery store shelves.

 If I were to host a dinner party, it would be like Thanksgiving with my Chaldean family. The guests, my extended family, are a diverse people, distinct ingredients in a sweet potato casserole, coming together to create a delicious dish.

In her article “Cooking Stirs the Pot for Social Change,” Korsha Wilson writes, “each ingredient that we use, every technique, every spice tells a story about our access, our privilege, our heritage, and our culture.” Voices around the room will echo off the walls into the late hours of the night while the hot apple pie steams at the table’s center.

We will play concan on the blanketed floor and I’ll try to understand my Toto, who, after forty years, still speaks broken English. I’ll listen to my elders as they tell stories about growing up in Unionville, Michigan, a predominately white town where they always felt like outsiders, stories of racism that I have the privilege not to experience. While snacking on sunflower seeds and salted pistachios, we’ll talk about the news- how thousands of people across the country are protesting for justice among immigrants. No one protested to give my family a voice.

Our Thanksgiving food is more than just sustenance, it is a physical representation of my family ’s blended and ever-changing culture, even after 40 years in the United States. No matter how the food on our plates changes, it will always symbolize our sense of family—immediate and extended—and our unbreakable bond.

Grace Williams, a student at Kirkwood High School in Kirkwood, Missouri, enjoys playing tennis, baking, and spending time with her family. Grace also enjoys her time as a writing editor for her school’s yearbook, the Pioneer. In the future, Grace hopes to continue her travels abroad, as well as live near extended family along the sunny beaches of La Jolla, California.

University Winner: Lillia Borodkin

Nourishing Change After Tragedy Strikes

In the Jewish community, food is paramount. We often spend our holidays gathered around a table, sharing a meal and reveling in our people’s story. On other sacred days, we fast, focusing instead on reflection, atonement, and forgiveness.

As a child, I delighted in the comfort of matzo ball soup, the sweetness of hamantaschen, and the beauty of braided challah. But as I grew older and more knowledgeable about my faith, I learned that the origins of these foods are not rooted in joy, but in sacrifice.

The matzo of matzo balls was a necessity as the Jewish people did not have time for their bread to rise as they fled slavery in Egypt. The hamantaschen was an homage to the hat of Haman, the villain of the Purim story who plotted the Jewish people’s destruction. The unbaked portion of braided challah was tithed by commandment to the kohen  or priests. Our food is an expression of our history, commemorating both our struggles and our triumphs.

As I write this, only days have passed since eleven Jews were killed at the Tree of Life Synagogue in Pittsburgh. These people, intending only to pray and celebrate the Sabbath with their community, were murdered simply for being Jewish. This brutal event, in a temple and city much like my own, is a reminder that anti-Semitism still exists in this country. A reminder that hatred of Jews, of me, my family, and my community, is alive and flourishing in America today. The thought that a difference in religion would make some believe that others do not have the right to exist is frightening and sickening.  

 This is why, if given the chance, I would sit down the entire Jewish American community at one giant Shabbat table. I’d serve matzo ball soup, pass around loaves of challah, and do my best to offer comfort. We would take time to remember the beautiful souls lost to anti-Semitism this October and the countless others who have been victims of such hatred in the past. I would then ask that we channel all we are feeling—all the fear, confusion, and anger —into the fight.

As suggested in Korsha Wilson’s “Cooking Stirs the Pot for Social Change,” I would urge my guests to direct our passion for justice and the comfort and care provided by the food we are eating into resisting anti-Semitism and hatred of all kinds.

We must use the courage this sustenance provides to create change and honor our people’s suffering and strength. We must remind our neighbors, both Jewish and non-Jewish, that anti-Semitism is alive and well today. We must shout and scream and vote until our elected leaders take this threat to our community seriously. And, we must stand with, support, and listen to other communities that are subjected to vengeful hate today in the same way that many of these groups have supported us in the wake of this tragedy.

This terrible shooting is not the first of its kind, and if conflict and loathing are permitted to grow, I fear it will not be the last. While political change may help, the best way to target this hate is through smaller-scale actions in our own communities.

It is critical that we as a Jewish people take time to congregate and heal together, but it is equally necessary to include those outside the Jewish community to build a powerful crusade against hatred and bigotry. While convening with these individuals, we will work to end the dangerous “otherizing” that plagues our society and seek to understand that we share far more in common than we thought. As disagreements arise during our discussions, we will learn to respect and treat each other with the fairness we each desire. Together, we shall share the comfort, strength, and courage that traditional Jewish foods provide and use them to fuel our revolution. 

We are not alone in the fight despite what extremists and anti-semites might like us to believe.  So, like any Jew would do, I invite you to join me at the Shabbat table. First, we will eat. Then, we will get to work.  

Lillia Borodkin is a senior at Kent State University majoring in Psychology with a concentration in Child Psychology. She plans to attend graduate school and become a school psychologist while continuing to pursue her passion for reading and writing. Outside of class, Lillia is involved in research in the psychology department and volunteers at the Women’s Center on campus.   

Powerful Voice Winner: Paisley Regester

As a kid, I remember asking my friends jokingly, ”If you were stuck on a deserted island, what single item of food would you bring?” Some of my friends answered practically and said they’d bring water. Others answered comically and said they’d bring snacks like Flamin’ Hot Cheetos or a banana. However, most of my friends answered sentimentally and listed the foods that made them happy. This seems like fun and games, but what happens if the hypothetical changes? Imagine being asked, on the eve of your death, to choose the final meal you will ever eat. What food would you pick? Something practical? Comical? Sentimental?  

This situation is the reality for the 2,747 American prisoners who are currently awaiting execution on death row. The grim ritual of “last meals,” when prisoners choose their final meal before execution, can reveal a lot about these individuals and what they valued throughout their lives.

It is difficult for us to imagine someone eating steak, lobster tail, apple pie, and vanilla ice cream one moment and being killed by state-approved lethal injection the next. The prisoner can only hope that the apple pie he requested tastes as good as his mom’s. Surprisingly, many people in prison decline the option to request a special last meal. We often think of food as something that keeps us alive, so is there really any point to eating if someone knows they are going to die?

“Controlling food is a means of controlling power,” said chef Sean Sherman in the YES! Magazine article “Cooking Stirs the Pot for Social Change,” by Korsha Wilson. There are deeper stories that lie behind the final meals of individuals on death row.

I want to bring awareness to the complex and often controversial conditions of this country’s criminal justice system and change the common perception of prisoners as inhuman. To accomplish this, I would host a potluck where I would recreate the last meals of prisoners sentenced to death.

In front of each plate, there would be a place card with the prisoner’s full name, the date of execution, and the method of execution. These meals could range from a plate of fried chicken, peas with butter, apple pie, and a Dr. Pepper, reminiscent of a Sunday dinner at Grandma’s, to a single olive.

Seeing these meals up close, meals that many may eat at their own table or feed to their own kids, would force attendees to face the reality of the death penalty. It will urge my guests to look at these individuals not just as prisoners, assigned a number and a death date, but as people, capable of love and rehabilitation.  

This potluck is not only about realizing a prisoner’s humanity, but it is also about recognizing a flawed criminal justice system. Over the years, I have become skeptical of the American judicial system, especially when only seven states have judges who ethnically represent the people they serve. I was shocked when I found out that the officers who killed Michael Brown and Anthony Lamar Smith were exonerated for their actions. How could that be possible when so many teens and adults of color have spent years in prison, some even executed, for crimes they never committed?  

Lawmakers, police officers, city officials, and young constituents, along with former prisoners and their families, would be invited to my potluck to start an honest conversation about the role and application of inequality, dehumanization, and racism in the death penalty. Food served at the potluck would represent the humanity of prisoners and push people to acknowledge that many inmates are victims of a racist and corrupt judicial system.

Recognizing these injustices is only the first step towards a more equitable society. The second step would be acting on these injustices to ensure that every voice is heard, even ones separated from us by prison walls. Let’s leave that for the next potluck, where I plan to serve humble pie.

Paisley Regester is a high school senior and devotes her life to activism, the arts, and adventure. Inspired by her experiences traveling abroad to Nicaragua, Mexico, and Scotland, Paisley hopes to someday write about the diverse people and places she has encountered and share her stories with the rest of the world.

Powerful Voice Winner: Emma Lingo

The Empty Seat

“If you aren’t sober, then I don’t want to see you on Christmas.”

Harsh words for my father to hear from his daughter but words he needed to hear. Words I needed him to understand and words he seemed to consider as he fiddled with his wine glass at the head of the table. Our guests, my grandma, and her neighbors remained resolutely silent. They were not about to defend my drunken father–or Charles as I call him–from my anger or my ultimatum.

This was the first dinner we had had together in a year. The last meal we shared ended with Charles slopping his drink all over my birthday presents and my mother explaining heroin addiction to me. So, I wasn’t surprised when Charles threw down some liquid valor before dinner in anticipation of my anger. If he wanted to be welcomed on Christmas, he needed to be sober—or he needed to be gone.

Countless dinners, holidays, and birthdays taught me that my demands for sobriety would fall on deaf ears. But not this time. Charles gave me a gift—a one of a kind, limited edition, absolutely awkward treat. One that I didn’t know how to deal with at all. Charles went home that night, smacked a bright red bow on my father, and hand-delivered him to me on Christmas morning.

He arrived for breakfast freshly showered and looking flustered. He would remember this day for once only because his daughter had scolded him into sobriety. Dad teetered between happiness and shame. Grandma distracted us from Dad’s presence by bringing the piping hot bacon and biscuits from the kitchen to the table, theatrically announcing their arrival. Although these foods were the alleged focus of the meal, the real spotlight shined on the unopened liquor cabinet in my grandma’s kitchen—the cabinet I know Charles was begging Dad to open.

I’ve isolated myself from Charles. My family has too. It means we don’t see Dad, but it’s the best way to avoid confrontation and heartache. Sometimes I find myself wondering what it would be like if we talked with him more or if he still lived nearby. Would he be less inclined to use? If all families with an addict tried to hang on to a relationship with the user, would there be fewer addicts in the world? Christmas breakfast with Dad was followed by Charles whisking him away to Colorado where pot had just been legalized. I haven’t talked to Dad since that Christmas.

As Korsha Wilson stated in her YES! Magazine article, “Cooking Stirs the Pot for Social Change,” “Sometimes what we don’t cook says more than what we do cook.” When it comes to addiction, what isn’t served is more important than what is. In quiet moments, I like to imagine a meal with my family–including Dad. He’d have a spot at the table in my little fantasy. No alcohol would push him out of his chair, the cigarettes would remain seated in his back pocket, and the stench of weed wouldn’t invade the dining room. Fruit salad and gumbo would fill the table—foods that Dad likes. We’d talk about trivial matters in life, like how school is going and what we watched last night on TV.

Dad would feel loved. We would connect. He would feel less alone. At the end of the night, he’d walk me to the door and promise to see me again soon. And I would believe him.

Emma Lingo spends her time working as an editor for her school paper, reading, and being vocal about social justice issues. Emma is active with many clubs such as Youth and Government, KHS Cares, and Peer Helpers. She hopes to be a journalist one day and to be able to continue helping out people by volunteering at local nonprofits.

Powerful Voice Winner: Hayden Wilson

Bittersweet Reunion

I close my eyes and envision a dinner of my wildest dreams. I would invite all of my relatives. Not just my sister who doesn’t ask how I am anymore. Not just my nephews who I’m told are too young to understand me. No, I would gather all of my aunts, uncles, and cousins to introduce them to the me they haven’t met.

For almost two years, I’ve gone by a different name that most of my family refuses to acknowledge. My aunt, a nun of 40 years, told me at a recent birthday dinner that she’d heard of my “nickname.” I didn’t want to start a fight, so I decided not to correct her. Even the ones who’ve adjusted to my name have yet to recognize the bigger issue.

Last year on Facebook, I announced to my friends and family that I am transgender. No one in my family has talked to me about it, but they have plenty to say to my parents. I feel as if this is about my parents more than me—that they’ve made some big parenting mistake. Maybe if I invited everyone to dinner and opened up a discussion, they would voice their concerns to me instead of my parents.

I would serve two different meals of comfort food to remind my family of our good times. For my dad’s family, I would cook heavily salted breakfast food, the kind my grandpa used to enjoy. He took all of his kids to IHOP every Sunday and ordered the least healthy option he could find, usually some combination of an overcooked omelet and a loaded Classic Burger. For my mom’s family, I would buy shakes and burgers from Hardee’s. In my grandma’s final weeks, she let aluminum tins of sympathy meals pile up on her dining table while she made my uncle take her to Hardee’s every day.

In her article on cooking and activism, food writer Korsha Wilson writes, “Everyone puts down their guard over a good meal, and in that space, change is possible.” Hopefully the same will apply to my guests.

When I first thought of this idea, my mind rushed to the endless negative possibilities. My nun-aunt and my two non-nun aunts who live like nuns would whip out their Bibles before I even finished my first sentence. My very liberal, state representative cousin would say how proud she is of the guy I’m becoming, but this would trigger my aunts to accuse her of corrupting my mind. My sister, who has never spoken to me about my genderidentity, would cover her children’s ears and rush them out of the house. My Great-Depression-raised grandparents would roll over in their graves, mumbling about how kids have it easy nowadays.

After mentally mapping out every imaginable terrible outcome this dinner could have, I realized a conversation is unavoidable if I want my family to accept who I am. I long to restore the deep connection I used to have with them. Though I often think these former relationships are out of reach, I won’t know until I try to repair them. For a year and a half, I’ve relied on Facebook and my parents to relay messages about my identity, but I need to tell my own story.

At first, I thought Korsha Wilson’s idea of a cooked meal leading the way to social change was too optimistic, but now I understand that I need to think more like her. Maybe, just maybe, my family could all gather around a table, enjoy some overpriced shakes, and be as close as we were when I was a little girl.

 Hayden Wilson is a 17-year-old high school junior from Missouri. He loves writing, making music, and painting. He’s a part of his school’s writing club, as well as the GSA and a few service clubs.

 Literary Gems

We received many outstanding essays for the Fall 2018 Writing Competition. Though not every participant can win the contest, we’d like to share some excerpts that caught our eye.

Thinking of the main staple of the dish—potatoes, the starchy vegetable that provides sustenance for people around the globe. The onion, the layers of sorrow and joy—a base for this dish served during the holidays.  The oil, symbolic of hope and perseverance. All of these elements come together to form this delicious oval pancake permeating with possibilities. I wonder about future possibilities as I flip the latkes.

—Nikki Markman, University of San Francisco, San Francisco, California

The egg is a treasure. It is a fragile heart of gold that once broken, flows over the blemishless surface of the egg white in dandelion colored streams, like ribbon unraveling from its spool.

—Kaylin Ku, West Windsor-Plainsboro High School South, Princeton Junction, New Jersey

If I were to bring one food to a potluck to create social change by addressing anti-Semitism, I would bring gefilte fish because it is different from other fish, just like the Jews are different from other people.  It looks more like a matzo ball than fish, smells extraordinarily fishy, and tastes like sweet brine with the consistency of a crab cake.

—Noah Glassman, Ethical Culture Fieldston School,  Bronx, New York

I would not only be serving them something to digest, I would serve them a one-of-a-kind taste of the past, a taste of fear that is felt in the souls of those whose home and land were taken away, a taste of ancestral power that still lives upon us, and a taste of the voices that want to be heard and that want the suffering of the Natives to end.

—Citlalic Anima Guevara, Wichita North High School, Wichita, Kansas

It’s the one thing that your parents make sure you have because they didn’t.  Food is what your mother gives you as she lies, telling you she already ate. It’s something not everybody is fortunate to have and it’s also what we throw away without hesitation.  Food is a blessing to me, but what is it to you?

—Mohamed Omar, Kirkwood High School, Kirkwood, Missouri

Filleted and fried humphead wrasse, mangrove crab with coconut milk, pounded taro, a whole roast pig, and caramelized nuts—cuisines that will not be simplified to just “food.” Because what we eat is the diligence and pride of our people—a culture that has survived and continues to thrive.

—Mayumi Remengesau, University of San Francisco, San Francisco, California

Some people automatically think I’m kosher or ask me to say prayers in Hebrew.  However, guess what? I don’t know many prayers and I eat bacon.

—Hannah Reing, Ethical Culture Fieldston School, The Bronx, New York

Everything was placed before me. Rolling up my sleeves I started cracking eggs, mixing flour, and sampling some chocolate chips, because you can never be too sure. Three separate bowls. All different sizes. Carefully, I tipped the smallest, and the medium-sized bowls into the biggest. Next, I plugged in my hand-held mixer and flicked on the switch. The beaters whirl to life. I lowered it into the bowl and witnessed the creation of something magnificent. Cookie dough.

—Cassandra Amaya, Owen Goodnight Middle School, San Marcos, Texas

Biscuits and bisexuality are both things that are in my life…My grandmother’s biscuits are the best: the good old classic Southern biscuits, crunchy on the outside, fluffy on the inside. Except it is mostly Southern people who don’t accept me.

—Jaden Huckaby, Arbor Montessori, Decatur, Georgia

We zest the bright yellow lemons and the peels of flavor fall lightly into the batter.  To make frosting, we keep adding more and more powdered sugar until it looks like fluffy clouds with raspberry seed rain.

—Jane Minus, Ethical Culture Fieldston School, Bronx, New York

Tamales for my grandma, I can still remember her skillfully spreading the perfect layer of masa on every corn husk, looking at me pitifully as my young hands fumbled with the corn wrapper, always too thick or too thin.

—Brenna Eliaz, San Marcos High School, San Marcos, Texas

Just like fry bread, MRE’s (Meals Ready to Eat) remind New Orleanians and others affected by disasters of the devastation throughout our city and the little amount of help we got afterward.

—Madeline Johnson, Spring Hill College, Mobile, Alabama

I would bring cream corn and buckeyes and have a big debate on whether marijuana should be illegal or not.

—Lillian Martinez, Miller Middle School, San Marcos, Texas

We would finish the meal off with a delicious apple strudel, topped with schlag, schlag, schlag, more schlag, and a cherry, and finally…more schlag (in case you were wondering, schlag is like whipped cream, but 10 times better because it is heavier and sweeter).

—Morgan Sheehan, Ethical Culture Fieldston School, Bronx, New York

Clever Titles

This year we decided to do something different. We were so impressed by the number of catchy titles that we decided to feature some of our favorites. 

“Eat Like a Baby: Why Shame Has No Place at a Baby’s Dinner Plate”

—Tate Miller, Wichita North High School, Wichita, Kansas 

“The Cheese in Between”

—Jedd Horowitz, Ethical Culture Fieldston School, Bronx, New York

“Harvey, Michael, Florence or Katrina? Invite Them All Because Now We Are Prepared”

—Molly Mendoza, Spring Hill College, Mobile, Alabama

“Neglecting Our Children: From Broccoli to Bullets”

—Kylie Rollings, Kirkwood High School, Kirkwood, Missouri  

“The Lasagna of Life”

—Max Williams, Wichita North High School, Wichita, Kansas

“Yum, Yum, Carbon Dioxide In Our Lungs”

—Melanie Eickmeyer, Kirkwood High School, Kirkwood, Missouri

“My Potluck, My Choice”

—Francesca Grossberg, Ethical Culture Fieldston School, Bronx, New York

“Trumping with Tacos”

—Maya Goncalves, Lincoln Middle School, Ypsilanti, Michigan

“Quiche and Climate Change”

—Bernie Waldman, Ethical Culture Fieldston School, Bronx, New York

“Biscuits and Bisexuality”

“W(health)”

—Miles Oshan, San Marcos High School, San Marcos, Texas

“Bubula, Come Eat!”

—Jordan Fienberg, Ethical Culture Fieldston School,  Bronx, New York

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About Traditional Hispanic Food

This essay about traditional Hispanic cuisine examines its historical evolution from ancient civilizations like the Aztecs, Mayans, and Incas to modern influences from Spanish colonization. It discusses key ingredients such as maize, beans, and rice, which are central to the diverse and emblematic dishes like tacos al pastor and paella. The text highlights the profound cultural significance of food in Hispanic communities, emphasizing its role in social gatherings, family traditions, and religious ceremonies, thereby underscoring the deep connection between Hispanic culinary practices and cultural identity.

How it works

Hispanic cuisine represents a colorful and flavorful tapestry that embodies the profound cultural legacy of Latin America and Spain. This essay explores the historical roots, essential ingredients, emblematic dishes, and the significant cultural role of food within Hispanic communities.

The culinary traditions of Hispanic societies have their origins in the ancient civilizations of the Aztecs, Mayans, and Incas, who domesticated crops like maize, beans, squash, and chili peppers. These foundational foods were dramatically altered when Spanish colonizers introduced livestock, wheat, rice, and an array of spices in the 16th century.

This intermingling of native and Spanish elements gave rise to the distinctive fusion of flavors that today typifies Hispanic culinary arts.

At the heart of traditional Hispanic cooking are key staples that, despite regional variations, are universally recognized within Hispanic gastronomy. Maize, or corn, is revered and utilized in various forms—tortillas, tamales, and masa-based creations like pupusas and arepas. Beans, including black, pinto, and kidney varieties, are integral, enriching dishes like refried beans and feijoada with protein and substance. Rice is another cornerstone, serving as a foundational side in many meals, from arroz con pollo to the elaborate saffron-infused paella.

Hispanic cuisine’s variety is showcased in its wide range of signature dishes. In Mexico, the streets come alive with the scent of tacos al pastor, featuring marinated pork and pineapple, while mole poblano offers a rich blend of chili peppers and chocolate, typically served during special occasions. In Spain, paella is a visual and flavorful feast synonymous with Valencian cuisine, and gazpacho offers a cool, creamy respite during the sweltering summer months.

In Hispanic cultures, food is much more than sustenance; it is a vital element of social life, family, and religious observances. Cooking and meal-sharing epitomize hospitality and nurture familial bonds, ensuring cultural practices and values are passed down through generations. Significant events from quinceañeras to Dia de los Muertos are marked with specific foods like pan de muerto, highlighting food’s role in celebrating and honoring life.

Exploring traditional Hispanic cuisine is to traverse a rich landscape of history, culture, and community spirit. From the nutrient-rich soils of Latin America to the Mediterranean coasts of Spain, the dynamic array of dishes not only showcases the ingenuity and spirit of its people but also acts as a profound expression of cultural identity. Engaging with Hispanic cuisine allows us to experience a rich heritage that connects the past with the present, nourishing both body and soul and celebrating the enduring human spirit across generations.

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Traditional Foods: Overview

• First Online: 19 October 2019

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• Mohammed Al-Khusaibi 17 &
• Mohammad Shafiur Rahman 17  

Part of the book series: Food Engineering Series ((FSES))

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Tradition is “a long-established custom or belief that has been passed on from one generation to another" (Oxford Dictionary, https://en.oxforddictionaries.com/definition/tradition , 2018). It is handed down from age to age, following or conforming to tradition: adhering to past practices or established conventions (Marriam-Webster Dictionary, https://www.merriam-Webster.com/dictionary/traditional , 2018). According to the definition of the European Commission, a food is said to be traditional if the usage is proven to be transmitted between generations considering that one human generation of at least 25 years (EU, Off J Eur Union L 93:1–11, 2006). Eating habits also contribute to the concept of traditional food. The definition of traditional foods is also applied to traditional ingredients and traditional preparation methods. The traditional consumption methods also varied with culture, for example Arabs and Indians use their hand for eating, while Chinese and European use chop sticks and spoons. From the literature, a traditional food must be lined to a territory (Jordana, Food Res Int 33:147–152, 2000; Bertozzi, Elementos sensoriales y culturales de la nutrición, Icaria, Barcelona, 1998), according to Guerrero et al. (Appetite 52:34–354, 2009), a definition of traditional food from consumer perspective can be:

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 .

Traditional foods are the expressions of culture, identity, heritage, and lifestyle. The quality level of traditional foods (i.e. safety, processing and preparation, and health) is a key to secure and expand the market share (Guerrero et al., Appetite 52:34–354, 2009).

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Al-Khusaibi, M., Rahman, M.S. (2019). Traditional Foods: Overview. In: Al-Khusaibi, M., Al-Habsi, N., Shafiur Rahman, M. (eds) Traditional Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-24620-4_1

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• Food History

Profile of Malay Cooking and Culture

Malay food is strong, spicy and aromatic, combining the rich tastes of the many herbs and spices commonly found in Southeast Asia . It is one of three major cuisines in Malaysia, and together with Chinese and Indian food, continually delight visitors to the country with its incredible variety and flavors.

The Malays' qualities inform their cooking. Food preparation can be a communal affair among the Malays and it is not uncommon during major festivals or events to see neighbors in a kampong, or village gathered around a big pot stirring up beef rendang or chicken curry.

Malay food is often eaten with the hands. No implements are needed. Diners simply scoop mouthfuls of rice mixed with curry, vegetables or meat onto their palms and then ladle this into their mouths with the back of their thumbs. It is an art to keep the rice from escaping through the fingers but, with some practice, it can be mastered.

Rice is the staple in a Malay meal. And just as in many other Southeast Asian countries, it is usually eaten together with meat and vegetable dishes, curries and condiments like the Malay sambal sauce . During a typical Malay lunch or dinner, these dishes are placed in the center of the table to be shared by all the diners.

Ingredients

Originally a sea-faring people, the Malays include a lot of seafood in their diet. Fish , squids, prawns, and crabs regularly show up in Malay dishes, as do chicken, beef, and mutton. Meats and seafood are often marinated with special concoctions of herbs and spices before being cooked. Vegetables are usually stir-fried although it is also popular to eat some vegetables raw and dipped in sambal belachan, a spicy chilly condiment.

Many of the fresh herbs and roots that are commonly grown in the Southeast Asian region have found their way into Malay cooking. Lemongrass, shallots, ginger, chilies, and garlic are the main ingredients that are blended together and then sautéed to make a sambal sauce or chile paste, a condiment that often accompanies every meal of Malay food.

Other herbs like galangal (lengkuas), turmeric (kunyit), makrut lime leaves,laksa leaves (daun kesom), wild ginger flower buds or torch ginger (bunga kantan) and screwpine leaves (pandan leaves) add flavor and zest to poultry, meat, and seafood.

Dried spices, too, form an important component of Malay cooking. Malacca, a city in Malaysia about 200 km south of capital Kuala Lumpur, was one of the great trading centers of the spice trade in the 15th century. This has benefited Malay cooking, with spices such as fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon sticks, fenugreek and nutmeg regularly used in various Malay soups and curries.

Coconut is another favorite ingredient of the Malays. This is not surprising as coconut trees thrive in Malaysia’s tropical weather. Coconut milk, or santan, add a creamy richness to curries, called ‘lemak’ in local parlance, giving them their distinctive Malaysian flavor. All the different parts of the coconut are used – nothing is wasted. The juice is drunk and the flesh of old coconuts are grated and eaten with traditional Malay cakes.

There are regional differences to Malay cuisine. The northern parts of Malaysia have integrated a Thai flavor into their food, due largely to the southbound migration of Thai people and their subsequent intermarriage with the locals.

Negri Sembilan, once dominated by the Minangkabaus from Sumatra, features food that is rich in coconut milk and other ingredients commonly produced by West Sumatra such as ox meat, beef, cultivated vegetables, and the very spicy bird’s eye chilies, also known as cili padi.

South Indian laborers, brought in by British colonialists to work in the rubber estates of Malaysia, have also contributed their influence in the form of ingredients and cooking techniques such as getting the extra flavor by frying spices in oil. Ingredients from southern India like okra and purple eggplants, brown mustard, fenugreek, and curry leaves are often used in Malay dishes today.

With so many different influences from around the region, Malay cuisine has become an interesting and varied adventure, something that can be savored and enjoyed with family and friends.

• Southeast Asian Culture

Healthy Food Essay for Students and Children

500+ words essay on healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit.

Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits so that our future generations will be healthy and fit.

Most importantly, the harmful effects of junk food and the positive impact of healthy food must be stressed upon. People should teach kids from an early age about the same.

Benefits of Healthy Food

Healthy food does not have merely one but numerous benefits. It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too.

When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. For instance, green vegetables help us to maintain strength and vigor. In addition, certain healthy food items keep away long-term illnesses like diabetes and blood pressure.

Similarly, obesity is the biggest problems our country is facing now. People are falling prey to obesity faster than expected. However, this can still be controlled. Obese people usually indulge in a lot of junk food. The junk food contains sugar, salt fats and more which contribute to obesity. Healthy food can help you get rid of all this as it does not contain harmful things.

In addition, healthy food also helps you save money. It is much cheaper in comparison to junk food. Plus all that goes into the preparation of healthy food is also of low cost. Thus, you will be saving a great amount when you only consume healthy food.

Get the huge list of more than 500 Essay Topics and Ideas

Junk food vs Healthy Food

If we look at the scenario today, we see how the fast-food market is increasing at a rapid rate. With the onset of food delivery apps and more, people now like having junk food more. In addition, junk food is also tastier and easier to prepare.

However, just to satisfy our taste buds we are risking our health. You may feel more satisfied after having junk food but that is just the feeling of fullness and nothing else. Consumption of junk food leads to poor concentration. Moreover, you may also get digestive problems as junk food does not have fiber which helps indigestion.

Similarly, irregularity of blood sugar levels happens because of junk food. It is so because it contains fewer carbohydrates and protein . Also, junk food increases levels of cholesterol and triglyceride.

On the other hand, healthy food contains a plethora of nutrients. It not only keeps your body healthy but also your mind and soul. It increases our brain’s functionality. Plus, it enhances our immunity system . Intake of whole foods with minimum or no processing is the finest for one’s health.

In short, we must recognize that though junk food may seem more tempting and appealing, it comes with a great cost. A cost which is very hard to pay. Therefore, we all must have healthy foods and strive for a longer and healthier life.

FAQs on Healthy Food

Q.1 How does healthy food benefit us?

A.1 Healthy Benefit has a lot of benefits. It keeps us healthy and fit. Moreover, it keeps away diseases like diabetes, blood pressure, cholesterol and many more. Healthy food also helps in fighting obesity and heart diseases.

Q.2 Why is junk food harmful?

A.2 Junk food is very harmful to our bodies. It contains high amounts of sugar, salt, fats, oils and more which makes us unhealthy. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

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Filipino Food Essay

Philippine food culture is a reflection of the country’s complex past featured by three centuries of Spanish colonization and fifty years of the American rule. Moreover, it felt the influence of trade with China and Malaysia because the country was an important meal and trade route. In addition to it, Philippine cuisine was affected by its geographical location and climate. For this reason, Philippine cuisine is a mixture of three cultures – Spanish, Asian, and American – impacted by tropical and subtropical climate and sea proximity. However, it is what makes it even more fascinating.

Philippine culture is a culture of festivals known as fiesta. One of the specificities of these festivals is that each city has its local fiestas. Together with the fact that the country comprises of more than 7,000 small islands, it means that every day is a fiesta somewhere across the state. Except for these local feasts, there is also one overall fiesta, which takes place on Christmas. Other spectacular festivals are flower fiestas, fruit harvest festivals, hot-air balloon festivals, masquerade feasts, animist and various religious and farmers fests ( Festival guide to the 10 most awesome fiestas of the Philippines, 2014).

Philippine cuisine is rich with rice, fruit, fish, and seafood. However, because of the Spanish and American influence, meat, especially pork and chicken, are also served. That said, traditional dishes are sinigang, fish or shrimps with fruit, which best reflects the love for sour-sweet taste of food, adobo , pork or chicken cooked with garlic and vinegar, pancit, noodles with meat, fish, vegetables or any other ingredients, and lumpia, spring rolls with diverse fillings served either fried or fresh (Magat, 2002).

Primary cooking techniques include steaming, boiling, and frying for rice and vegetables, salting, drying and frying (both pan-frying and deep-frying) for fish and seafood, and frying for pork and chicken (“Philippine cuisine” , 2012). Because of such variety of cooking techniques used, the ways of eating and serving food also differ. However, what is common is that food is served with dipping sauces and is eaten with both forks and spoons, which are traditional for Western people, and fingers (Hamlett, n.d.). Dishes have a distinct tropical flavor because of a variety of tropical fruits and a sour-sweet taste. Main seasonings are soy sauce, vinegar, and fish sauce (“Philippine cuisine” , 2012).

The Philippines is a coffee-consuming country. That said, Filipinos traditionally serve and consume coffee, kape , with a great variety of desserts from rolls to cakes. Tea is not a popular beverage, even though there are some people, who prefer it to coffee because of growing health concerns and influence of caffeine on human organism. Except for coffee and tea, they also love different fruit drinks, especially served cold, such as fruit shakes and coconut juice. As of alcoholic beverages, beer, coconut vodka, tuba, and rice wine, tapuy, are common.

Climate and geographical location determine not only traditional dishes but also food items produces. That said, Philippine agricultural sector specializes in growing bananas, pineapples, rice, coconuts, maize, sugarcane, mangos, etc. ( Country profile – the Philippines, 2012). In addition to it, Filipinos also grow pigs and fowl.

So, Philippines is a country of festivals and a diversity of traditional dishes and beverages. Even though primary ingredients are rice, seafood, and fruit, a great variety of cooking techniques makes the Filipino food culture rich, so that everyone can find what he or she loves.

Country profile – the Philippines . (2012). Web.

Festival guide to the 10 most awesome fiestas of the Philippines . (2014). Web.

Hamlett, C. (n.d.) Food culture in the Philippines . Web.

Magat, M. C. (2002). Cuisine – Philippines. In K. Christensen & D. Levinson (Eds.), Encyclopedia of modern Asia (pp. 208-209). New York, NY: Charles Scribner’s Sons.

Philippine cuisine. (2012). Filipino Reporter, p. 38.

• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2023, October 30). Filipino Food Essay. https://ivypanda.com/essays/philippine-food-culture/

"Filipino Food Essay." IvyPanda , 30 Oct. 2023, ivypanda.com/essays/philippine-food-culture/.

IvyPanda . (2023) 'Filipino Food Essay'. 30 October.

IvyPanda . 2023. "Filipino Food Essay." October 30, 2023. https://ivypanda.com/essays/philippine-food-culture/.

1. IvyPanda . "Filipino Food Essay." October 30, 2023. https://ivypanda.com/essays/philippine-food-culture/.

Bibliography

IvyPanda . "Filipino Food Essay." October 30, 2023. https://ivypanda.com/essays/philippine-food-culture/.

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Food of Rajasthan: 27 Rajasthani Dishes To Get You Drooling!

1. dal bati churma - traditional food of rajasthan.

2. Mohan Thaal

3. Laal Maas

One of the most common parts of the non-vegetarian platter, Laal maas owes its colour to the hot red chillies. The meat is cooked in hot gravy of tomatoes, chillies and sizzling spices. Don't miss this pungent yet scrumptious food of Rajasthan next time you visit this vibrant state. 

4. Mawa Kachori

5. Mirchi Bada

6. Mohan Maas

7.  Kalakand

8. Pyaaz Ki Kachori

9. Gatte - Famous Food of Rajasthan

11. Jaljeera

12. Masala-Chhach

13. Bajra Ki Raab

15. Moong Ki Daal Ka Halwa

17. Chutneys like Kachri, Imli, Lehsun and Tamatar

18. Bajra ki Roti with Lehsun Chutney

19. Churma Ladoo

Churma Ladoo is a famous Rajasthani food and is also popular in Gujarat. A blend of wheat flour, jaggery and desi ghee makes up this scrumptious dish. Garnish it with few poppy seeds, and there you go! Most popularly made during the occasion of Ganesh Chaturthi, Churma Ladoo is also a must dessert for every meal.

20. Balushahi

I'm sure if you're a south Indian you must have heard of Balushahi? Well, Balushahi is the name in North India. It resembles closely to glazed doughnuts without holes. The soft, sweet and delicious sweet gets you drooling, and it is one of the simple saccharine dishes that could be made hassle-free.

21. Ker Sangari - Ker-Saangri Ro Saag

Ker Sangari is a dish with its roots in Rajasthan. A wild berry growing in the heart of Thar Desert – Ker, along with dried wild beans – Sangari, are put together to curate an authentic piquant yet tangy Rajasthani Sabzi. It might not be appealing in looks, but I can assure every taste bud in your mouth will be telling a different story. Assorted with local herbs and spices, Ker Saangri Ro Sang can be relished with delicious Bajre ki Roti, topped with melting Makkhan (White Butter).

22. Boondi Raita

Every Rajasthani food requires a stabilizer due to its wildness in flavours and spices. So instead of reaching out for a sip of water every time, have a spoon full of the refreshing Boondi Raita. A delicious, healthy blend of small fried chickpea flour balls called Boondi, soaked in the richness of yoghurt and fresh mint will make you savour all the Rajasthani dishes on another level! It is served cold as a side dish.

23. Badam ka Halwa

For all the sweet tooth’s, it is time to soak your palate in the richness of Rajasthan’s signature sweet dish called Badam ka Halwa. Made with the royal touch of soaked almonds, ground and stewed in fineness of desi ghee, this dish is bound to leave you asking for another hot serve. It’s extremely addicting. And healthy too!

24. Aam ki Launji – Raw Mango Launji

Want something on the side of your Indian dishes other than achars (pickles)? Kachhe Aam ki Laungi is your best bet in that case! This unparalleled combination of sweet and sour Rajasthani chutney/pickle is prepared by cooking marinated raw mangoes in aromatic spices and sugar, to create the perfect sidekick for all your parathas! It can also be savoured with any Indian sabzi, giving the entire meal an extra edge.

25. Methi Bajra Puri

Who doesn’t love some hot snacks in winters? The traditional food of Rajasthani which is mostly eaten during winters, Methi Bajra Puri is a deep-fried puffed bread, made with the goodness of Bajra (pearl millet flour) and fresh methi (fenugreek leaves). Bajra provides a crunchy character to this healthy, light puffy delight, making it a perfect snack to munch on while cuddled inside the blanket. It can be savoured with a curry/sabzi as well, making it an appetizing whole meal.

Gujia is a dainty sweet dish full of ecstasy that can be found everywhere during the festival of Holi or Diwali. Curated with tenderness of mouth-melting sweetened khoya (milk solids, also known as Mawa) and crushed dry fruits, Gujia is moulded into little dumplings made out of either suji (semolina) or maida (all purpose flour), deep fried to add the element of crisp, making it a must try Rajasthani delicacy to be enjoyed while celebrating the grand Indian festivals!

27. Kalmi Vada

Kalmi Vada is an authentic Rajasthani munchie, perfect for evening cravings. This crunchy, full filling, healthy snack is a melange of coarsely blended batter of chana dal (split chickpeas), elevated with some green chillies, onion, and common spices. Its stimulating flavours and texture will leave your hands reaching out for just one more again and again! It is served hot with refreshing green chutney. Now that you know what the food of Rajasthan is like, which of these dishes will you be trying? 

This post was published by Shivangi Dixit

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The Traditional Foods of Delhi: A Taste of History and Royalty

Delhi, the capital of India, is a city with a rich and vibrant history. This is reflected in its cuisine, which is a melting pot of influences from different cultures and dynasties. From the Mughals to the British, each has left its mark on the city’s food.

Mughlai cuisine is perhaps the most iconic aspect of delhi’s food culture. it is known for its rich and flavorful dishes, made with generous amounts of meat, spices, and nuts. some of the most popular mughlai dishes include:.

• Biryani:  A rice dish made with meat, spices, and vegetables.
• Kebabs:  Grilled skewers of marinated meat or seafood.
• Korma:  A rich stew made with meat, yogurt, and spices.
• Naan:  A type of flatbread cooked in a tandoor oven.
• Tandoori chicken:  Chicken marinated in yogurt and spices, then cooked in a tandoor oven.

In addition to Mughlai cuisine, Delhi is also known for its street food . Some of the most popular street food dishes include:

• Chole bhature:  A dish made with chickpeas in a spicy curry, served with deep-fried flatbread.
• Chaat:  A savory snack made with a variety of ingredients, such as potatoes, chickpeas, yogurt, and spices.
• Gol gappe:  Hollow balls made of fried dough, filled with a variety of fillings, such as boiled potatoes, chickpeas, and tamarind chutney.
• Kachori:  A deep-fried pastry stuffed with a variety of fillings, such as potatoes, peas, and spices.
• Paratha:  A flatbread cooked on a tawa (griddle).

Delhi is also home to a variety of desserts , such as:

• Gulab jamun:  Deep-fried balls of milk solids, soaked in a sugar syrup.
• Jalebi:  A sweet, deep-fried pretzel-shaped batter.
• Rasmalai:  Cheese balls soaked in a sweetened milk syrup.
• Kulfi:  A frozen dessert made with milk, sugar, and nuts.

Where to eat traditional food in Delhi

If you are looking to try the traditional foods of Delhi, there are many great places to go. Here are a few suggestions:

• Karim’s:  This iconic restaurant has been serving authentic Mughlai cuisine since 1913.
• Jama Masjid:  The area around Jama Masjid, one of the largest mosques in India, is a great place to find street food vendors selling a variety of traditional dishes.
• Chandni Chowk:  This bustling market is another great place to find street food vendors, as well as restaurants serving traditional food.
• Khan Market:  This upscale market is home to a variety of restaurants serving traditional Indian cuisine, including Mughlai, Punjabi, and South Indian food.

Tips for enjoying traditional food in Delhi

• Be prepared to experiment. There are so many different dishes to try in Delhi, so don’t be afraid to step outside of your comfort zone.
• Don’t be afraid to ask for recommendations. If you’re not sure what to order, ask your waiter or waitress for suggestions.
• Be prepared for spice. Indian food is known for its spiciness, so if you’re not used to it, start with mild dishes and gradually work your way up to the spicier ones.
• Don’t forget to try the desserts. Indian desserts are some of the best in the world, so be sure to save room for a sweet treat after your meal.

Delhi is a foodie’s paradise, with a wide variety of traditional foods to choose from. Whether you’re looking for a rich and flavorful Mughlai dish or a quick and tasty street snack, you’re sure to find something to your taste in Delhi.tunesharemore_vert

Myma… Ghar jaisa nahi, Ghar ka khana!

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