Name three dishes that were developed from conditions of scarcity or having to "make do” with available materials or ingredients.
1. Bouillabaisse - a French seafood stew, originated with making do with whatever catch a fisherman couldn’t sell.  
2. Congee - an Asian dish which involves a small amount of rice being cooked in water to a large volume of rice porridge; the idea is to stretch rice and feed more people with less food; often served at times of famine in the old days.
3. Budae Jjigae - a Korean stew also known as Army Stew; it  came about after Korean when resourceful Koreans were starving and salvaged the American leftover canned food (e.g. spam, beans, hotdogs, etc.) to make stew with kimchi and instant noodles.
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Answer the following query.
Name three dishes that were developed from conditions of scarcity or having to "make do” with available materials or ingredients.

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1. Bouillabaisse - a French seafood stew, originated with making do with whatever catch a fisherman couldn’t sell.  
2. Congee - an Asian dish which involves a small amount of rice being cooked in water to a large volume of rice porridge; the idea is to stretch rice and feed more people with less food; often served at times of famine in the old days.
3. Budae Jjigae - a Korean stew also known as Army Stew; it  came about after Korean when resourceful Koreans were starving and salvaged the American leftover canned food (e.g. spam, beans, hotdogs, etc.) to make stew with kimchi and instant noodles.
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