No.13048
I admit, i looked for a board to help me with university paper on national foods. I need to make a list (of 10) about national, unusual foods. The unusual part is not mandatory, but as a bonus. I spent last 3 days hardly getting any sleep and burying myself in cookbooks. I need not only the origin and recipe, but also why is certain food special to certain nation.
To not make this complicated for you, here is what i need to know:
>Name of the food, in original language
>Story around it. Why is the food interesting?
>Recipe reccomended
I am just fucking desperate.
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No.13049
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No.13050
>>13049
>History is generic as fuck
I wish it could do. Needs a specific story with actual events. Like someone receiving a medal for saving a starving noble or inventing new edible stuff in dire need.
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No.13052
Japan: natto or yakult
Russia: doctorskaya kolbasa (doctor's sausage)
There's two for ya
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No.13053
>>13052
Thanks! How could i forget the good old doctor's sausage. Never heard of yakult though.
Have tasted natto once, it's just old beans.
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No.13054
>>13053
Yakult is just a probiotic drink, but it was important in postwar Japan.
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No.13055
>>13054
Got any 'Murican foods with stories behind them? I mean something unusual or region specific, like grease-boiled butter, which i find disgusting but i heard it is eaten somewhere im 'Murica.
Nvm, while writing this i remembered beef jerkies. While not invented in 'Murica, it saw very widespread use over the history.
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No.13058
>>13055
You mean deep fried butter? That's just carnival food. They fry everything at carnivals.
As for beef jerky, thats just flavored dried meat. That's an ancient recipe with no specific inventor. Pemmican is a bit more specific to North America. It's dried meat that's been powdered and preserved in rendered fat.
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No.13059
>>13058
Nice, Pemmican made for a nice little research too. In the paper i accented ease of making and long preserving times.
Any ideas on weird foods South Americans made?
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No.13060
>>13059
Mole sauce is very central/south american, pronounced moh-leh
it looks like diarrhea and vomit mixed
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No.13061
>>13052
>>13058
>>13060
A true hero
Huge thanks, you totaly saved my sleepless night. It's 8.30AM as i am writing this. Also have a screenshot from the pages i wrote in a language you do not even remotely understand. You can try guessing what language that is though.
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No.13063
Would Hotdish be unusual enough? It's region-specific here in the US and kind of odd. Funeral Potatoes might also count.
https://en.wikipedia.org/wiki/Hotdish
https://en.wikipedia.org/wiki/Funeral_potatoes
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No.13065
>>13061
So you are that Latvian anon from /k/ with German flag? Maybe this will be interesting as well:
Azerbaijani-Armenian cuisine. You know about the Karabakh conflict, propaganda of two funny regimes over national cuisines is a pretty interesting topic as well:
https://stalic.livejournal.com/878186.html
https://stalic.livejournal.com/878403.html
https://stalic.livejournal.com/878745.html
Azerbaijan seems to winning since it's a logistical and oil powerhouse dictatorship. Look here for more info and google for Azerbaijani lobbyism in yurop: https://petrimazepa.com/azerbaijanprop.html
Black caviar is another interesting topic. 50 years ago it wasn't even remotely that expensive, but Caspian ecosystem with all the sturgeons is fucked up now, so…
The corn campaign in USSR was memetic as hell, you know that.
Also yes, the doctor's sausage topic was pretty interesting: https://masterok.livejournal.com/1397973.html
Neapolitan and other styles of pizza are a good topic too. Neapol has a very specific standard for pizza where the dough is being made very tender and elastic, so they think all the other pizza styles in the world are trash: http://freshman-svd.livejournal.com/35598.html
But some Americans with their own styles of pizza think they are wrong.
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No.13066
баница
basically layered sheets of filo pastry with eggs/cheese inbetween, sometimes spinach too
can't say it's weird, but it is traditionally eaten on new years, with pieces of paper on toothpicks on top fortunes written on them, and usually a single coin inside as additional good luck for whoever finds it
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No.13067
>>13066
That's a common dish from the balkans to the middle east. There's no way that meets Anon's criteria.
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No.13082
You could always put in things like Mountain Oysters. Deep fried sheep testicles.
They're not great but they grow on you.
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No.13090
>>13082
No. They grow on sheep.
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No.13099
a-are you still looking , anon ?
i got one
SOPA
DE
MACACO
its UMA DELICIA
some of the niggers in rio make rice inside of soda bottles(arroz na PET) , because theyre too poor for non-cancerous pots
also,this, just speaks for itself
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No.13109
>>13090
No they grow on bucks faggot
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No.13123
Romanian Piftie. It’s a clear gelatinized concoction made with pork or in this picture turkey. It’s foul. It haunts my culinary dreams at night.
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No.13124
>>13099
>Rice inside of soda bottles
Holy shit,now that's what i call 3rd world.
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No.13125
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No.13127
>>13124
indeed , its a foreign concept even to me , ive never had it and dont plan to
since the OP probably got culturally™ enriched™ i guess this is just a weird national food thread now
it doesnt really have a name but the number one cure for a hangover is a croquette(preferably made of leftover bbq meat) inside of a bisnaga(a small , slightly sweet roll)
another great snack is fried sausage rolls , think of a corn dog , but with a pastel dough
we might not have too much to brag about but our bar food is nice
polite sage
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No.13131
>>13109
They grown on RAMS, fuckface.
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No.13603
>>13123
Yeah, the thing that makes it "foul" to me is the ravish garlic added at the end. It's overpowering.
My own "variant" is to take the bone, skin, and fat/jelly leftover from roast pork legs. You put them to boil along with some celery, carrots, parsnip, parsley, onion. You let it boil/simmer a long time until all the goodness is extracted from the skin and bones. Then you strain it while hot. You can keep the vegetables in if you want, just remove the skin/bones. They're worthless now. Do not add garlic.
Warning: it will gelatinize when it cools. You now basically have a pot of stock for soups.
I like to warm a portion up, mix with a generous amount of apple cider vinegar (to taste), and eat it like a hot soup with pieces of bread in it.
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No.13605
YouTube embed. Click thumbnail to play.
I know blood sausage exists in many other countries as well, but I can't resist posting a video on how to make boudin noir.
As for something more regional, what about the tarte Tatin?
It's an upside-down tart that was invented accidentally but not, funnily enough, by dropping it.
The simple recipe is to caramelize apples in a pan with butter and sugar, cover the whole thing with pastry, and finish cooking the whole thing in the oven.
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No.13640
>>13127
>another great snack is fried sausage rolls , think of a corn dog , but with a pastel dough
We call this pigs in a blanket.
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No.13680
>I need to make a list (of 10) about national, unusual foods.
Here's one: mixed colloidal silver in sow's milk.
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