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
Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried
Feijoada, originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's house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
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
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
^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 bCiezadlo, 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
Bryceson, Deborah Fahy (1978). Peasant Food Production and Food Supply in Relation to the Historical Development of Commodity Production in Pre-colonial and Colonial Tanganyika. Service paper / University of Dar es Salaam. Bureau of resource assessment and land use planning. 72 pages.
Dyer, Christopher (1989). Standards of Living in the Later Middle Ages: Social Change in England C.1200-1520. Cambridge University Press. Chapter 6. pp. 151- . ISBN 0521272157
Brierley, John S.; Rubenstein, Hymie (1988). Small farming and peasant resources in the Caribbean. Dept. of Geography, University of Manitoba. Volume 10 of Manitoba geographical studies. Chapter 1.
Fieldhouse, D.K. (2012). Black Africa 1945-1980: Economic Decolonization and Arrested Development. Routledge p. 146. ISBN 113687822X
External links
Dietary Requirements of a Medieval Peasant. People.eku.edu.