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Peasant foods are dishes eaten bypeasants, made from accessible and inexpensive ingredients.

In many historical periods, peasant foods have been stigmatized.^[1]

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
• Daing, a style of sun-dried fish in the Philippines
• Goetta, a pork or pork-and-beef and pinhead oats sausage
• Groaty pudding
• Haggis, a savory dish containingsheep'spluck (heart,liver, and lungs),minced withonion,oatmeal,suet,spices, andsalt, mixed withstock, and cooked while encased in a sheep's stomach
• Knipp
• Livermush
• Lorne sausage
• Meatloaf
• Scrapple, a spiced mush of pig scraps, cornmeal and other flours fried up solid
• Slatur

• Pasta con i peperoni cruschi, an Italian pasta dish fromBasilicata, defined a true representative ofcucina povera (Italian for '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]

• Agliata – agarlic sauce inItalian cuisine that has been a peasant food, and also used by upper-class people^[5]

• Acquacotta, anItalian soup that dates toancient history. Primary ingredients are water,stale bread,onion,tomato andolive oil, along with various vegetables and leftover foods that may have been available.
• Batchoy (Tagalog), aFilipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally withpork blood added
• Cassoulet, aFrench bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine
• Cawl, aWelsh broth or soup
• Cholent, a traditionalJewish Sabbath stew
• Chupe, refers to a variety of stews fromSouth America generally made with chicken, red meat, lamb or beef tripe and other offal
• Duckefett, aGerman sauce
• Dinuguan, aFilipino pork blood stew infused withvinegar
• Feijoada, originally aPortuguese stew consisting of beans and meat; also aBrazilian dish originally made by slaves from leftover ingredients from their master's house
• Gazpacho,^[6] typically a tomato-basedvegetablesoup, traditionally served cold, originating in the southernSpanish region ofAndalusia
• Minestrone, the meal in one pot ofancient Italy that is still a basic part of Italian cuisine
• Mulligan stew, a stew often made by itinerant workers
• Mujaddara, anArabian dish oflentils,rice, grains, and onions
• Pappa al pomodoro, abread soup typically prepared with tomatoes, bread, olive oil, garlic, and basil
• Pea soup or "pease pudding", a common thick soup, from when driedpeas were a very common food in Europe, still widely eaten there and inFrench Canada
• Pot-au-feu, the French stew ofoxtail,marrow, and vegetables, sometimes sausage
• Pottage, a staple stew made from boiling vegetables, grains and whatever was available, since Neolithic times in theBritish Isles
• Ratatouille, a French stewed vegetable dish
• Shchi, a traditionalRussian soup made fromcabbage, meat, mushrooms,flour andsour cream, usually eaten withrye bread
• Scouse (food), a stew-type dish fromLiverpool, which gives its name to the residents of the city, who are known asscousers
• Zatiruha, anEastern European soup

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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 fromragi 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
• Pierogi, a Polish dumpling filled with potato, cheese, mushroom, sauerkraut, meat, or berries.
• 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 byenslaved 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 withlentils andcotechino, a sausage made of pig skin, filled with rind, pork meat and spices, from Italy
• 
  A slice ofpumpernickel bread

• 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 differences in food consumption
• Traditional knowledge

• 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.

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

• Cuisine
• Feudalism
• Peasants
• Peasant foods

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