Traditional Foods and Foods with a Tradition: It’s Not the Same

Abstract

Abstract

In this chapter it is explained that despite the large number of publications available on traditional foods, it is impossible to come up with one single definition that covers the entirety of the variety and origins of the traditional foods. Examples have been used to demonstrate that foods with long traditions need not be popular, restricted to one region, linked with one tribe, community or ethnic group, but can differ from what is usually referred to as traditional foods. Factors that determine and help to preserve the acceptance of traditional foods have been categorized as: general availability of a food item, its role in connection with religious and other beliefs, special days, commemorative family events, health and environmental issues, the duration a food has been in use and its general sensory appeal. That traditions can wane and even die out while habits and preferences change and new foods appear is elucidated. Although processed, preserved and packaged foods are often nutritionally inferior to traditional foods, not all traditional foods are healthy. A balanced and informed approach is required in discussions related to environmental issues of food production, food quality and food availability.