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Dishes eaten by peasants
Acquacotta , an Italian
bread soup
Peasant foods are dishes eaten by
peasants , made from accessible and inexpensive ingredients.
In many historical periods, peasant foods have been stigmatized.
[1]
They may use ingredients, such as
offal and less-tender cuts of meat, which are not as marketable as a
cash crop . One-dish meals are common.[
citation needed ]
Common types
Meat-and-grain sausages or mushes
Scrapple
Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried
Balkenbrij
Black pudding
Boudin
Goetta , a pork or pork-and-beef and pinhead oats sausage
Groaty pudding
Haggis , a savory dish containing
sheep 's
pluck (
heart ,
liver , and lungs),
minced with
onion ,
oatmeal ,
suet ,
spices , and
salt , mixed with
stock , and cooked while encased in a sheep's stomach
Knipp
Livermush
Lorne sausage
Meatloaf
Scrapple , pig scraps, cornmeal and other flours and spices fried together in a mush
Slatur
Pasta
Sauces
Fried cauliflower with
agliata sauce
Soups and stews
Acquacotta , an
Italian soup that dates to
ancient history . Primary ingredients are water,
stale bread,
onion ,
tomato and
olive oil , along with various vegetables and leftover foods that may have been available.
Batchoy (Tagalog) , a
Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with
pork blood added.
Cassoulet , a
French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine
Cawl , a
Welsh broth or soup
Cholent , a traditional
Jewish Sabbath stew
Chupe , refers to a variety of stews from
South America generally made with chicken, red meat, lamb or beef tripe and other offal
Duckefett , a
German sauce
Dinuguan , a
Filipino pork blood stew infused with
vinegar .
Feijoada , originally a
Portuguese stew consisting of beans and meat; also a
Brazilian dish originally made by slaves from leftover ingredients from their master's house
Gazpacho ,
[6] typically a tomato-based
vegetable
soup , traditionally served cold, originating in the southern
Spanish region of
Andalusia .
Minestrone , the meal in one pot of
ancient Italy that is still a basic part of Italian cuisine
Mulligan stew , a stew often made by itinerant workers
Mujaddara , an
Arabian dish of
lentils ,
rice , grains, and onions
Pea soup or "pease pudding", a common thick soup, from when dried
peas were a very common food in Europe, still widely eaten there and in
French Canada
Pot-au-feu , the French stew of
oxtail ,
marrow , and vegetables, sometimes sausage
Pottage , a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in the
British Isles
Ratatouille , a French stewed vegetable dish
Shchi , a traditional
Russian soup made from
cabbage , meat, mushrooms,
flour and
sour cream , usually eaten with
rye bread
Scouse (food) , a stew type dish from
Liverpool , which gives its name to the residents of the city, who are known as
scousers .
Zatiruha , an
Eastern European soup
List of peasant foods
Bowl of
hominy , a form of treated corn
Pot-au-feu , the basic French stew, a dish popular with both the poor and the rich alike
Baked beans , the simple stewed bean dish
Barbacoa , a form of slow cooking, often of an animal head, a predecessor to barbecue
Bulgur wheat, with vegetables or meat
[7]
Broken rice , which is often cheaper than whole grains and cooks more quickly
Bubble and squeak , a simple British dish, cooked and fried with potatoes and cabbage mixed together
Finger millet balls made from
ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy
Greens , such as dandelion and collard
[7]
Head cheese , made from boiling down the cleaned-out head of an animal to make broth, still made
Hominy , a form of corn specially prepared to be more nutritious
Horsebread , a low-cost European bread that was a recourse of the poor
Katemeshi , a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish
[8]
Lampredotto , Florentine dish or sandwich made from a cow's fourth stomach
Polenta , a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food
Pumpernickel , a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture
Ratatouille , the stewed vegetable dish
Red beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on Mondays when working women were hand-washing clothes
Salami , a long-lasting sausage, used to supplement a meat-deficient diet
Soul food , developed by
enslaved African-Americans , primarily using ingredients undesired and given away by their enslavers
Succotash , a blend of corn and beans
Tacos , cooked meats or vegetables wrapped in native maize tortillas in the Americas
See also
References
^ Albala, Ken (2002).
Eating Right in the Renaissance . University of California Press. p. 190.
ISBN
0520927281 .
^
"Strascinati con mollica e peperoni cruschi" . tasteatlas.com . Retrieved 19 September 2020 .
^
"Pasta mollicata – bucatini with anchovies and breadcrumbs" . greatitalianchefs.com . Retrieved 19 September 2020 .
^
Viaggio in Toscana. Alla scoperta dei prodotti tipici. Ediz. inglese . Progetti educativi. Giunti Editore. 2001. p. 41.
ISBN
978-88-09-02453-3 .
^ Capatti, A.; Montanari, M.; O'Healy, A. (2003).
Italian Cuisine: A Cultural History . Arts and Traditions of the Table: Perspe (in Italian). Columbia University Press. p. 36.
ISBN
978-0-231-50904-6 .
^ Daly, Gavin (2013).
The British Soldier in the Peninsular War: Encounters with Spain and Portugal, 1808-1814 . Palgrave Macmillan. p. 100.
ISBN
978-1137323835 .
^
a
b Ciezadlo, Annia (2012).
Day of Honey: A Memoir of Food, Love, and War . Simon and Schuster. p. 217.
ISBN
978-1416583943 .
^ Cwiertka, K.J. (2006).
Modern Japanese Cuisine: Food, Power and National Identity . University of Chicago Press. p. 229.
ISBN
978-1-86189-298-0 . Retrieved June 16, 2017 .
Further reading
External links