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Maltese cuisine
Maltese cuisine reflects Maltese history, it shows strong Sicilian and English influences as well as Spanish, French, Maghrebin, Provençal, and other Mediterranean cuisines. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences. The traditional Maltese stewed rabbit (''fenek'') is often identified as the national dish.
==History==
Malta's history and geography had an important influence on its cuisine. Having to import most of its foodstuffs, being positioned along important trade routes, and having to cater for the resident foreign powers who ruled the islands, opened Maltese cuisine to outside influences from very early on. Foreign dishes and tastes were absorbed, transformed and adapted.〔Billiard, E. (2010), ''(Searching for a National Cuisine )'', Journal of Maltese History, Vol. 2, No. 1〕 Italian (specifically Sicilian), Middle Eastern and Arabic foods exerted a strong influence, but the presence in Malta of the Knights of St John and, more recently, the British brought elements from further afield.
The Knights hailed from many European countries; particularly, France, Italy and Spain. They brought influences from these countries. ''Aljotta'', for example, a fish broth with plenty of garlic, herbs, and tomatoes, is the Maltese adaptation of bouillabaisse.〔Destremeau, D., ''Malte Tricolore''〕 The Knights' contacts and wealth brought also food from the New World; it has been suggested that Malta may have been one of the first countries in Europe (after Spain) where chocolate was first tasted.〔Bonello, G. (2000) ''The Maltese who Pioneered Chocolate in Europe'' in ''Histories of Malta - Deceptions and Perceptions'', Vol.1 ()〕
The British military presence meant a market of a garrison and their families and, later, mass tourism from the UK. British food products, condiments and sauces like English mustard, Bovril, HP Sauce and Worcestershire sauce are still a subtle but pervasive presence in Maltese cooking. Other imports were only nominal. While the Maltese word "aljoli" is likely to be a loan word, the Maltese version of the sauce does not include any egg as in aioli; instead it is based on herbs, olives, anchovies and olive oil. Similarly, while the Maltese word "taġen" is related to "tajine" in Maltese the word refers exclusively to a metal frying pan.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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