Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
Traditional dishes (foods) are also passed down from one generation to another, with the specific habits of use, and also use of specific ingredients and with a specific preparation. These methods and practices in the preparation of traditional foods have been linked to local cultures, and in some cases for thousands of years. In the recent times, in many countries of Europe, the traditional foods and traditional recipes are in danger because of the changed lifestyle and influence from the other regions and cultures. Therefore, it is important to study and document traditional foods to sustain important elements of every of cultures.
WHAT IS TRADITIONAL FOOD (Traditional Recipes)?
There are various definitions of traditional food (traditional dishes, traditional recipes). One of the definitions is given by EuroFIR (European Business Information Resources): The traditional food is established practice and ingredients and method of the preparation, were created before World War II. These are traditional dishes (traditional recipes) with a specific method of preparation and ingredients to them must be clearly differed from other similar products and categories to the use of “traditional ingredients” (ingredients or finished products – Spruce) or “traditional composition” or “traditional method”.
WHAT IS TRADITIONAL COMPOSITION (Traditional Recipes)?
The uniquely identifiable composition (in terms of ingredients) that was first established prior to the Second World War and passed down through generations by oral or other means (taking into account cases where composition was abandoned for a time and then reinstated) and when necessary is differentiated from the composition defined by the generally recognized characteristics of the wider food group to which the product belongs.