Communal eating

Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union () in the 1930s.

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

Kabsa (), also known as Makboos () or Machboos ( ), is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.

Chinese and Southeast Asian dish

thumb|An assorted spread of dishes at a potluck in Alberta, Canada

Budae-jjigae () is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, SPAM, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot for multiple people. It also goes by the English names army stew, army base stew, and spicy sausage stew.

The syssitia ( syssítia, plural of syssítion) were, in ancient Greece, common meals for men and youths in social or religious groups, especially in Crete and Sparta, but also in Megara in the time of Theognis of Megara (sixth century BCE) and Corinth in the time of Periander (seventh century BCE).

communal meal shared among Christians

thumb|right|alt=photo of food and stones in foil-lined containers|Putting down a thumb|right|alt=photo showing sliced meats and vegetables|Raw meat and vegetables for the thumb|right|alt=photo of cooked food on plate on serving tray| dinner '''''' () is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu (oven)|. It is still used for large groups on special occasions, as it allows large quantities of food to be cooked without the need for commercial cooking appliances.

Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).

The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England and at fundraisers and political events. Some restaurants and caterers offer clambake-style food.

Cantonese meal served in a communal bowl