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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 [ edit ]

Meat-and-grain sausages or mushes [ edit ]

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 [ edit ]

• Pasta con i peperoni cruschi , an Italian pasta dish from Basilicata , defined a true representative of cucina povera ('the cuisine of the poor'). ^[2]
• Pasta e fagioli , a traditional Italian pasta soup
• Pasta mollicata , Italian pasta dish from southern Italy, especially Basilicata, often known as a "poor man's dish". ^[3]
• Testaroli ^[4]

Sauces [ edit ]

• Agliata ? a garlic sauce in Italian cuisine that has been a peasant food, and also used by upper-class people ^[5]

Soups and stews [ edit ]

• 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• Feijoada , originally a Portuguese stew consisting of beans and meat; also a Brazilian dish originally made by slaves from leftover ingredients from their master's house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
• Pappa al pomodoro , a bread soup typically prepared with tomatoes, bread, olive oil, garlic, and basil
• 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 [ edit ]

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• 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
• Panzanella , Italian salad of soaked stale bread, onions and tomatoes
• 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

• 
  Polenta with lentils and cotechino , a sausage made of pig skin, filled with rind, pork meat and spices, from Italy
• 
  A slice of pumpernickel bread

See also [ edit ]

• Famine food ? foods turned to in times of crisis, sometimes across whole societies
• Farm-to-table
• Slow Food ? a social movement inspired by home cooking and regional tradition as an alternative to fast food
• Social class
• Traditional knowledge

References [ edit ]

Further reading [ edit ]

• 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 [ edit ]

• Dietary Requirements of a Medieval Peasant . People.eku.edu.
• Polish Peasant Food for Beginners