Have a traditional, yummy, recipe to share? Yes?

Awesome! 🙂 We, Internet foodies extraordinaire, ​will be thanking you for meals and meals to come.

Send us an email to [myfoodistry (at) gmail (dot) com]

Before you hit “send”

  • Copy the format of one of our recipes:
    • introduction (if any)
    • number of servings
    • cooking time
    • equipment needed
    • ingredients
    • instructions
    • notes
  • Simple or complicated, we’re cooking from scratch. So, please, just make sure the recipe does not involve processed food, blow torches, juicers, microwaving, hydrogenated oils, margarine, brands, etc.
  • Please remember that our subject matter here is “tradition”.
  • Not certain what “traditional food” is? See below.
  • And, please read our Privacy PolicyTerms of Use and Code of Conduct , yes?    

What are traditional foods?

In a nutshell, based on EuroFIR’s definition of traditional food: 

TRADITIONAL FOOD is food conforming to established practice or specifications prior to the Second World War. *

TRADITIONAL INGREDIENT (RAW MATERIAL OR PRIMARY PRODUCT) means raw material (species and/or varieties) or primary product that remains in use  today (since prior to the Second World War). (In other words, no processed foods.)

TRADITIONAL COMPOSITION is the uniquely identifiable composition (in terms of ingredients) that was first established prior to the Second World War and passed down through generations by oral or other means. 

TRADITIONAL TYPE OF PRODUCTION AND/OR PROCESSING is the production and/or processing of a food that:

  • Has been transmitted from generation to generation through oral tradition or other means,
  • Has been applied prior to the Second World War and remains in use today in ways that maintain the food’s intrinsic features such as its physical, chemical, microbiological or organoleptic features.

The EuroFIR definition of traditional foods was acknowledged by the Food and Agriculture Organization (FAO) at the 26th FAO Regional conference for Europe in Innsbruck, Austria, on the 26th-27th June 2008. 


myfoodistry takes an exception with margarine and hydrogenated oils: although they were invented prior to WWII we don’t consider them to be natural foods and do not, in good conscience, suggest them as cooking ingredients.