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A national dish is a culinary dish that is strongly associated with a particular country.〔(【引用サイトリンク】url=http://travel.nationalgeographic.co.uk/travel/top-10/national-food-dishes/ )〕 A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''Fruits de mer'', served along the west coast of France.〔 * It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.〔 * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.〔 National dishes are part of a nation's identity and self-image.〔 During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico or India because of their diverse ethnic populations and cultures.〔 The cuisine of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. ==''Platos nacionales''== In Latin America, dishes may be claimed or designated as a "''plato nacional''", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim ''ceviche'' as their national dish. Stews of meat, plantains, and root vegetables are the ''platos nacionales'' of several countries in Central America, South America, and the Caribbean: Colombian ''ajiaco'', as well as the ''sancocho'' of the Dominican Republic, Colombia, and Panama, are examples of this. Janer (2008) observes that this sharing of the same ''plato nacional'' by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.〔 The identification of Latin American national dishes is stronger among expatriate communities in North America.〔 In Latin American countries, the ''plato nacional'' is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「National dish」の詳細全文を読む スポンサード リンク
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