Traditions in the nutrition of the peoples of the world (end). Food traditions of different nations as the basis for developing gourmet tours

Each nation has its own culinary traditions and established eating habits. Some of them are pleasant and useful, others are only pleasant, but do not have the best effect on your health. Finally, there are those that are not pleasant or useful, but are simply dictated by a lack of money or time.

Yu-mama studied what residents of different countries eat and what they feed their children, and found out that Russians have reasons to be happy for themselves and to think. And maybe get some ideas from foreign approaches to nutrition.

Russia: abundance and calories

In general, the eating habits of the average Russian family cannot be called healthy: very few people think about a balanced diet. The emphasis is rather on ensuring that no one goes hungry and that the child does not lose weight in any way. Moreover, studies have shown that, for the most part, both low-income and wealthy people eat irrationally.

Residents of Russia eat significantly less fresh vegetables and fruits than nutritionists would like. This is especially true for residents of the Urals and Siberians (consumption is 35% below normal). And it’s not surprising: for most of the year, tasty and affordable fruits and vegetables are a rarity in our latitudes.

The diet contains too many fatty foods - pork and fried cutlets appear on the table of Russian families much more often than lean beef and sea fish. Not to mention the widespread love for mayonnaise, for the amount of consumption of which Yekaterinburg, as you know, was included in the Guinness Book of Records.

In terms of the amount of tea they drink, the average Russian could compete with most Europeans, even the British. Tea warms us up in the cold, helps relieve stress and have a good time in good company. But we must remember that only high-quality tea is good for health, and not “roadside dust.” Also, nutritionists do not approve of regularly drinking tea with sugar and cookies, which, alas, is also part of the national tradition.

Few Russians drink enough clean water and forget that it is better to do this before meals or between meals. More often than not, we wash down a three-course meal, which is not at all conducive to a slim figure and proper digestion.

Among the healthy eating habits of Russians, it is worth highlighting their love for kefir and other fermented milk products, which have a beneficial effect on the intestinal microflora, immunity and metabolism in general.

In Russia, a huge amount of bread is eaten (20% more than the norm) and confectionery products. Since childhood, the idea that “Bread is the boss of everything” has been in our heads since childhood; many do not even admit that it is possible to sit at the table without this product. Residents of the Urals are ahead of other regions of the country, consuming 30% more bread than recommended. Solution to the problem: buy whole grain and yeast-free bread, which are healthier.

Russians consider potatoes to be the best side dish. This trend does not apply only to residents of St. Petersburg. Siberians are the leaders in potato consumption.

In Russia, most people are aware of the dangers of fast food and sweet sodas. As a rule, such products are excluded from the diet of schoolchildren. In our children's institutions, porridge, vegetables, steamed meat and fish usually appear on the table. Not everyone appreciates this, and yet, in many schools and kindergartens in developed countries, hot meals are not provided at all.

Rules for introducing complementary foods in our country are regularly reviewed. Just over ten years ago, every baby drank his first teaspoon of apple juice at three months. Nowadays, pediatricians generally advise starting to introduce food after 6 months.

The first complementary foods are porridge, vegetable purees and tender cottage cheese, rich in protein, calcium and phosphorus, necessary for the baby’s growth. From 8 months, other fermented milk products appear on the menu - kefir, bio-yogurt and biolacts. When choosing dairy products, Russian parents, as a rule, focus on quality, freshness, the absence of artificial additives, and, often, sugar. In this sense, Ural mothers are lucky - right next door they produce the proven Tyoma baby food.

Perhaps, the commitment of mothers and doctors to using factory-produced meat purees from 8 months onwards has remained unchanged since Soviet times - after all, it is convenient, tasty and healthy.

Germany: there should be a lot of delicious food

The Germans eat a lot of pork and various meat products - sausages, sausages, sausages, etc. Semi-finished meat products are not only served as an independent dish, but are also actively added to soups and salads. They are not very fond of fish here. Sometimes it is even cooked... in meat broth.

Porridge is considered the preserve of the sick and elderly; the active population prefers to have breakfast with sandwiches, rolls and toast. But for lunch there may not be bread on the German table.

Popular vegetables in Germany are cabbage, carrots, celery, potatoes and asparagus. Germans love fruits, thick compotes and other berry desserts.

There are many people with a sweet tooth in Germany. Chocolate, marmalade, nougat and marzipan are popular.

In a word, the eating habits of Germans cannot be called healthy. True, they say that recently the local population has become concerned about reducing the consumption of fatty foods.
Meals for children and adolescents in children's institutions are often not organized, and parents decide this issue on their own. Even to kindergartens, children bring their own boxes of food. However, in some kindergartens children are offered vegetable puree soups, pasta, poultry dishes and seasonal fruits.

Lure German pediatricians advise starting at 5-7 months with carrots, pumpkin, kohlrabi and spinach. After introducing a couple of types of vegetables, the child is offered meat. It is believed that in the first year the baby should try a variety of dishes in order to develop taste.

India: down with meat, long live spices!

The majority of Indians are vegetarians. Residents of some areas consume seafood, as well as lamb and poultry. Selling or eating beef is strictly prohibited in India.

The unique taste of Indian dishes is created by chili pepper, curry, paprika, turmeric, ginger, mustard, white and black hot pepper, cinnamon, coriander and many other spices.

According to the laws of Vedic cuisine, the most correct, energy-balanced food should be not too spicy and not too salty, not too cold and not too hot, and not too fatty.

In fact, many Indians, due to poverty, have to make do with a handful of rice every day. Not everyone can afford more than one meal a day.

Children are fed even in the poorest Indian schools. Most often on the menu are rice with spices and water. The food is prepared right on the street, and banana leaves are used instead of plates.
Little Indians are given water, formula and animal milk from the first days of life, including because colostrum is considered harmful.

Lure is a regular “adult” meal - a portion of rice, fish or sweets. Moreover, it is administered to girls at six months, and to weaker, according to Hindus, boys only at nine months.

Italy: Mediterranean diet

It is very important for Italians to enjoy their food. Every dish should be a work of art.

Pasta has become a cult in Italy. 25 varieties of wheat are used for its production! Combined with the variety of shapes and sizes, this creates a countless variety of “pasta” (Italians themselves are offended when pasta is called pasta, because it is only one of its varieties). Italians eat pasta when they want to calm down after a hard day, treat themselves or chat with friends. For them, it’s about the same as tea for Russians. And, of course, pasta is not a side dish, but an independent dish.

Dinner in Italy is the main meal of the day, which, of course, does not delight nutritionists. But these are traditions, and here they are very respected.

Italians know a lot about coffee and prepare a lot of its varieties with the addition of milk and cocoa. And they absolutely do not welcome coffee from a cardboard cup on the go!

Today, experts are concerned about the problem of excess weight in Italian children. Therefore, schools and kindergartens try to offer a balanced diet, which in addition to pasta includes meat, poultry, fish and fruits.

Lure in Italy they start at 4-6 months. And almost immediately, quite complex, multi-component dishes appear in the diet. For example, rice cooked in a broth of several vegetables. Soon this “risotto” contains olive oil and grated Parmesan. In a word, gourmets are raised here from infancy. As in Russia, in Italy they sell meat puree in jars, and mothers do not have to worry about preparing it.

China: ate rice, drank tea

What do adults eat:

The Chinese adhere to the theory of eating according to seasons. Each time of year has its own, most suitable products.

Almost every Chinese meal includes rice. Even alcohol and vinegar are made from rice.

Chinese noodles made from rice or wheat flour are considered a source of longevity.

In China, bean curd - tofu - is popular, as are other soybean products.

Like the Russians, the Chinese drink a lot of tea. And no wonder. It was in this country that they first began to grow and drink this miraculous drink.

Chinese kindergartens do not pamper their students with a variety of products. This can be porridge with vegetable or fruit filling, as well as boiled rice, vegetables and meat. Plus, there are only two meals.

Lure in China starts at 4 months with banana or applesauce, lotus root or tofu. Also here they start giving children fish early, in particular carp and eels.

USA: from fast food and soda to widespread obesity

Modern Americans spend most of their lives at work and cook very little at home. People in the country eat mainly highly processed foods. These are canned food, cereals, frozen semi-finished products. This may be why local cuisine is sometimes compared to “airplane food.”

Unfortunately, hamburgers and fries washed down with soda are not a parody of American culture, but a harsh reality that has turned obesity into a national problem.

Nutritious, freshly prepared food can often only be enjoyed in expensive restaurants.

Children in the United States can easily buy a hamburger and Coke right in the school cafeteria. A progressive step is considered to be the ban on fast food advertising in schools and the appearance of advertisements suggesting replacing regular soda with diet soda (which is only slightly lower in calories). According to American nutritionists, replacing the traditional school lunch with an apple, banana and a bottle of water would reduce mortality from obesity among children and adolescents by 30% - 40%.

Lure In the States, it is customary to start with cereals and sweet orange (!) vegetables - carrots, sweet potatoes, pumpkin. Moreover, the child is given as much vegetable as he himself agrees to eat, and not half a teaspoon. Fermented milk products are not popular here - Russian mothers complain that it is almost impossible to find children's cottage cheese or kefir in the USA.

France: pleasure comes first!

A true French meal should be long and enjoyable. No snacking on the go. It is not customary to treat even children between meals. Nutritionists would give the French a solid “A” for leisurely chewing.

Often French food is not so healthy - fatty cheeses, croissants, pates. However, the French are not chasing quantity. Small portions allow you to enjoy delicacies without remorse or consequences for your figure.

The country loves cheese very much and produces an incredible number of varieties of this product. Cheese is included in many national dishes. But other types of dairy products are not particularly favored here.

The French respect fresh vegetables. They try to buy them at the market, from familiar farmers. Particularly popular are eggplants, zucchini, potatoes, tomatoes and various greens.

Among meat dishes, French residents prefer steaks and pates, as well as poultry. In addition, they love seafood. But frog legs are by no means an everyday dish, but a rare delicacy for gourmets. Frogs for this purpose are specially raised in environmentally friendly ponds.

The preferred drinks here are black coffee and wine.

School and kindergarten lunches are considered a way to introduce little French people to the national cuisine. Even three-year-olds are often served a five-course meal. The names alone can whet your appetite: for example, “Provençal-style zucchini,” “light cottage cheese with raisins,” “Saint-Paulin cheese”... Parents can get acquainted with the menu a week, or even a month in advance, and at the same time receive recommendations, what to feed your child for dinner.

From six months The French introduce children to steamed vegetables or grated fruits. After a couple of months, turkey, beef, chicken or fish meat with herbs is introduced, as well as boiled mushrooms (!).

Japan: beautiful, diverse and little by little

At every meal, the Japanese try to try dishes of different tastes, so, as a rule, there will be something sweet, sour, bitter and salty on the table at the same time. It is believed that in this case, all types of receptors will be involved, which means that a person will feel full and not deprived of anything, even if he eats a small amount of food.

The basis of the diet: fresh vegetables and seafood with minimal heat treatment.

Much attention is paid to how the food looks. The table should be neat, and the food should be bright and colorful.

The little Japanese school lunch also consists of many components. For example, miso soup, fried fish, dried seaweed, rice and milk. At the same time, the proximity of seafood to milk does not bother anyone.

First dish in life A resident of Japan eats strictly at five months. This is boiled rice porridge in water. After a few weeks, vegetable, fruit or fish puree is added to the porridge. If you are allergic to a certain product, doctors recommend still giving it in small doses so that the body gradually gets used to it.

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DEPARTMENT OF EDUCATION OF THE CITY OF MOSCOW

COLLEGE OF HOSPITALITY AND MANAGEMENT INDUSTRY No. 23

COURSE WORK

by discipline

Organization of home science

National characteristics of the food culture of the peoples of the world

Completed

Prokhorov V.A.

Moscow 2010

Formulation of the problem

Goal: Conduct research in the field of food culture traditions of the peoples of the world and show nutrition as a component of universal human culture.

Main issues to be developed: Religion and nutrition of the peoples of the world, nutrition as a component of universal human culture, nutrition in Christianity, nutrition in Judaism, nutrition in Islam, nutrition in Buddhism, nutrition as a component of universal human culture, therapeutic nutrition, diets and types of diets in sports nutrition , dietary food for children.

Basic literature - according to the list

The volume of course work is no more than 30 typewritten sheets (double-spaced)

Deadline for reporting to the supervisor on the progress of coursework development

a) a report on the collected material and the development of the course work before

Introduction

Chapter 1. Religion and nutrition of the peoples of the world

1.1 Food culture in Christianity

1.2 Food culture in Judaism

1.3 Food culture in Buddhism

1.4 Food culture in Islam

1.5 Changing food culture in the world

Chapter 2. Nutrition as a component of universal human culture

2.1 Medical nutrition

2.2 Diets and types of diets in sports nutrition

2.3 Dietary food for children

Conclusion

Bibliography

Maintaining

Every person knows that food is necessary for the normal functioning of the body.

Throughout life, the human body continuously undergoes metabolism and energy. The source of the building materials and energy necessary for the body are nutrients coming from the external environment, mainly with food. If food does not enter the body, a person feels hungry. But hunger, unfortunately, will not tell you what nutrients and in what quantities a person needs. We often eat what is tasty, what can be prepared quickly, and do not think about the usefulness and good quality of the products we eat.

Doctors say that nutritious nutrition is an important condition for maintaining the health and high performance of adults, and for children it is also a necessary condition for growth and development. For normal growth, development and maintenance of vital functions, the body needs proteins, fats, carbohydrates, vitamins and mineral salts in the quantities it needs. Poor nutrition is one of the main causes of cardiovascular diseases, diseases of the digestive system, and diseases associated with metabolic disorders. Regular overeating and consumption of excess carbohydrates and fats are the cause of the development of metabolic diseases such as obesity and diabetes.

But now a new danger has appeared - chemical contamination of food. A new concept has also appeared - environmentally friendly products. Obviously, each of us had to buy large, beautiful vegetables and fruits in stores, but, unfortunately, in most cases, after trying them, we found out that they were watery and did not meet our taste requirements. This situation occurs if crops are grown using large amounts of fertilizers and pesticides. Such agricultural products can not only have poor taste, but also be hazardous to health.

Nitrogen is an integral part of compounds vital for plants, as well as for animal organisms, such as proteins. In plants, nitrogen comes from the soil, and then through food and feed crops it enters the bodies of animals and humans. Nowadays, agricultural crops almost completely obtain mineral nitrogen from chemical fertilizers, since some organic fertilizers are not enough for nitrogen-depleted soils. However, unlike organic fertilizers, chemical fertilizers do not freely release nutrients under natural conditions. This means that there is no “harmonious” nutrition of agricultural crops that satisfies the requirements of their growth. As a result, excess nitrogen nutrition of plants occurs and, as a result, accumulation of nitrates in it. Excess nitrogen fertilizers leads to a decrease in the quality of plant products, a deterioration in their taste properties, and a decrease in plant tolerance to diseases and pests, which, in turn, forces the farmer to increase the use of pesticides. They also accumulate in plants. An increased content of nitrates leads to the formation of nitrites, which are harmful to human health. Consumption of such products can cause serious poisoning and even death in humans. The negative effect of fertilizers and pesticides is especially pronounced when growing vegetables in closed ground. This happens because in greenhouses, harmful substances cannot evaporate freely and be carried away by air currents. After evaporation, they settle on plants.

Plants are capable of accumulating almost all harmful substances. This is why agricultural products grown near industrial enterprises and major highways are especially dangerous.

Chapter 1. Religion and nutrition of the peoples of the world

Religion and nutrition issues

One of the most ancient human activities was cooking. Over the course of a long time, different peoples have developed not only cooking skills, but also attachments and preferences. Culinary features were formed under the influence of many factors: geographical location, climatic features, economic opportunities, certain traditions and more. The menu of the peoples living on the shores of the seas and oceans, naturally, was dominated by fish and seafood; nomads (pastoralists) ate what animal husbandry could provide, i.e. milk and meat; inhabitants of forest-steppes used livestock and forestry products in their diet; residents of southern countries used a large amount of vegetables and fruits for cooking. Thus, a set of initial products for cooking was determined. Another important factor under the influence of which national cuisines took shape is the technology of food preparation and the method of processing it. The determining factor was the use of fire, i.e., the arrangement of the hearth. Geographical location and climate were of paramount importance in this matter. In a rather harsh winter, the Russian stove served as a source of heat and a device for cooking food at the same time. Southerners used open fire, often setting up the kitchen separately from the home. In turn, the design of the hearth determined the characteristics of heat treatment. It is most convenient to cook, stew and bake in an oven; it is preferable to fry over an open fire (on a spit, on a grill). Taste preferences and diet also developed depending on climatic and geographical features: southern peoples widely used various spices, hot sauces and seasonings when preparing food, while northerners preferred relatively bland food. Most peoples have a tradition of eating three times a day. Southerners usually have a light breakfast, and lunch and dinner are plentiful. The degree of influence of religions on the characteristics of national nutrition varies among different peoples. Most often, church regulations and prohibitions fit organically into the system of already established culinary traditions. However, the influence of the church as a whole on the characteristics of national cuisines is an undeniable and significant fact. Everyone knows that Muslims do not eat pork, considering the pig an “unclean” animal. The people of India who profess Hinduism (the vast majority of them in the country) do not eat animal meat at all; many Hindus are strict vegetarians. As a result, each nation's cooking acquires its own specific characteristics. This is how national cuisines developed, an essential element of which to this day are religious prescriptions. In China, a system of religious practice has developed in an amazing way. Buddhism, Taoism, and Confucianism exist on equal terms in the country. If Buddhism is one of the world religions, then the last two are predominantly widespread in China. Residents of Japan also profess both Buddhism and Shintoism (Japanese national religion). A similar situation exists in many countries around the world. In addition, there is no strict unity within the confessions. Christians have long been divided into Catholics, Protestants and Orthodox, Muslims into Sunnis and Shiites, within Buddhism there are several directions, and even Hinduism is not homogeneous. You can also observe a combination of religious and national in people’s lives, including in matters of cooking. The interpenetration of national and religious led to the originality and uniqueness of peoples and the characteristics of their diet.

1.1 Culturefood in Christianity

Christianity, from a nutritional point of view, is a “lite” religion. There are no strict and absolute prohibitions on the consumption of this or that product or dish. There is a reasonable principle in Christianity: give up extremes. Gluttony and “carelessness in satisfying the flesh” are not encouraged. Since we are geographically located in the “zone” of Orthodoxy, we know at least from grandmothers and crossword puzzles that food is divided into fasting and fasting.

It is forbidden: The concept of fast food includes all products obtained from warm-blooded animals: meat and meat products, milk and dairy products, animal fats, eggs, as well as dishes containing them, culinary and confectionery products. Meat, of course, is not prohibited once and for all. Only on special occasions - fasting. There are four multi-day fasts a year: Veliky, Petrov, Uspensky and Rozhdestvensky.

Can: Lenten food is consumed mainly during fasting. First of all, these are grains, legumes, vegetables, mushrooms, edible plants, nuts, spices, honey. Vegetable oils, fish and products made from it, as well as non-fish seafood (crayfish, crabs, shrimp, lobsters, oysters) are also lean. However, fish and seafood are only allowed on certain days. Thursday is fish day. Everyone knows this.

In the Orthodox calendar, more than half of the year is spent on fasting. Naturally, the housewives went to great lengths and came up with a huge assortment of Lenten dishes. In ancient Russian cuisine you can find an abundance of mushroom and fish dishes, various porridges, dishes made from legumes, vegetables (cabbage, turnips, radishes, cucumbers, etc.) and herbs, wild berries, as well as a variety of flour products made from unleavened simple dough. They ate large quantities of onions, garlic, horseradish, dill, and parsley. The most popular for fasting days were stews, voles, malt, kulaga, oatmeal, oatmeal jelly with vegetable oil, and baked potatoes. Since Russian literature cannot do without Russian cuisine, it is not difficult to find a lot of amazing recipes for Lenten dishes there. In this sense, Ivan Shmelev’s novel “The Summer of the Lord” is an encyclopedia for a young housewife during Lent. The Russian person has a unique quality: the deprivation of some opportunities pushes him to search for others. Old Russian Lenten cooking is tasty, inventive and healthy. Not a single nutritionist will say anything against vegetables and cereals. And nuts, parsley, lettuce... a storehouse of nutrients! As for Catholicism and Protestantism, which are part of Christianity, the laws of food there acquire more loyal forms than in Orthodoxy.

1.2 Food culture in Judaism

Jews are much more locked into taboos and norms regarding food than Christians. They approach these norms quite scrupulously, seeing this as one of their main differences from representatives of other religions.

Can: Kosher food. Animals to be considered kosher (fit) must have two characteristic characteristics. They must chew the cud and have cloven hooves (deep cleavage). Animal products, such as milk and eggs, can only be eaten if they come from kosher species of animals and birds. By the way, on the labels of many products you can find a designation of kosher or non-kosher.

It is forbidden: The pig is a completely prohibited animal. It is sometimes suggested that the prohibition has something to do with purity. But hygiene considerations have nothing to do with it, only ritual purity plays a role.

Anything produced by non-kosher animals is prohibited. Thus, camel milk and ostrich eggs are not kosher. There are other laws regarding animals. Animals that have died of natural causes or animals that have been killed by other animals are prohibited. Some parts of animals are prohibited, even those that are permitted. These parts include the sciatic nerve. It must be carefully removed - this is a rather complicated procedure, otherwise the entire hindquarters of the animal must be discarded. Another prohibition is visceral fat. Blood is prohibited. Even a small spot of blood in an egg makes it not kosher. Jewish dietary laws prohibit cooking meat and dairy dishes together. You should also not eat meat and dairy products at the same time. And one more detail: only the meat of mammals cannot be eaten with milk. Even if meat and dairy products were lying next to each other, it is not recommended to eat them. Fish, for example, can be eaten with milk, because for fish milk is not a source of life, as, say, for a calf. Chicken was also not considered “meat” in ancient times.

Need to: Before eating, everyone must undergo the ritual of hand washing. It’s enough just to splash them in some water. It is customary not to give bread directly into the hands of those sitting at the table - this is considered a bad omen, because it looks as if the beggars are asking the owner for alms.

A Jew is, first of all, a person with imagination and a good knowledge of zoology. Looking at a piece of meat, he clearly imagines not only the horns and hooves of the killed animal, but also its manner of eating grass. The Jew, with the help of one unfortunate piece of meat, not only observes the food chain, but also feels like a part of it. Which is worth a lot.

Judaism is the religion of the Jewish people with a corresponding number of believers. The founder of Judaism is the prophet Moses, born in Egyptian captivity. Moses himself, like Jesus Christ later, fasted for 40 days. The regulations regarding the diet of Jews are determined primarily by the corresponding chapters of the Old Testament (Leviticus 7:22-27). “And the Lord said to Moses: “Tell the children of Israel, ‘You shall not eat any fat from an ox, or from a sheep, or from a goat. The fat from the dead and the fat from that torn by wild beasts can be used for any purpose; but don't eat it. For whoever eats the fat of an animal that is sacrificed to the Lord, that soul will be cut off from among his people. And you shall not eat any blood in all your dwellings, either from birds or from livestock. And whoever eats any blood, that soul will be cut off from his people.” And further, Leviticus, chapter 11, verses 2-11; 13--21; 26--27; 29; 32-35: “Say to the children of Israel, These are the animals that you may eat of every livestock on the earth.” “Every cattle that has cloven hooves and a deep cut in the hoof, and that chews the cud, eat.” “Only these you shall not eat from those that chew the cud and have cloven hooves: the camel, because it chews the cud, but its hooves are not cloven. He is unclean for you." “And the jerboa, because it chews the cud, but its hooves are not cloven; he is unclean to you." “And the hare, because it chews the cud, but its hooves are not cloven, it is not clean for you.” “And a pig, because its hooves are cloven, but it does not chew the cud; it is unclean for you.” “Do not eat their meat and do not touch their corpses; they are unclean to you." “Of all the animals that are in the water, eat these: those that have feathers and scales in the water, whether in the seas or rivers, eat them.” “And all those who do not have feathers and scales, whether in the seas or rivers, of all those who swim in the waters and of all who live in the waters, are unclean to you.” “They must be bad for you; You shall not eat their meat and disdain their corpses.” “Of the birds you shall abhor these: the eagle, the vulture, and the sea eagle.” "The kite and the falcon with its kind." "Every raven with its kind." "Ostrich, owl, seagull and hawk with their kind." "The owl, the fisherman and the ibis." "Swan, pelican and vulture." “The heron zuya with his breed, the hoopoe and the bat.” “All animals, creeping things, winged things, walking on four legs, are unclean to you.” “Of all the winged reptiles that walk on four legs, eat only those that have legs higher than their feet, so that they can jump on the ground.” “Every beast that has cloven hoofs, but does not have a deep cut, and does not chew the cud, is unclean to you: whoever touches it will be unclean until the evening.” “Of all four-legged animals, those that walk on their paws are unclean to you.” “This is what is unclean for you among the animals that move on the earth: the mole, the mouse, the lizard and its kind.” “And anything on which any of them falls dead, any wooden vessel, or clothing, or skin, or bag, or anything that is used for work, will be unclean.” “If any of them falls into any vessel, then what is in it will be unclean, and you will break the vessel itself.” “Every food that is eaten that has had water in it from such a vessel will be unclean, and every drink that is drunk in any such vessel will be unclean.” “Anything on which anything from their corpse falls will be unclean: the oven and hearth must be broken, they are unclean.” All food among Jews is divided into lawful (kosher) and unlawful (trefna). Kashrut (permissibility or suitability) is a concept most often associated with the question of eating a particular food. Permitted, “pure” mammals include ruminant artiodactyls - both wild and domestic; while an animal endowed with only one of these characteristics (for example, a pig is an artiodactyl, but not a ruminant), is “unclean,” that is, prohibited. On the other hand, a pig is considered an “unclean” animal, because it has been possessed by the devil. It is forbidden to eat the meat of camel, jerboa, hare, pig, reptiles, and some birds. You should not eat the meat of birds of prey, as well as swamp and waterfowl (except goose and duck). Of the fish, it is allowed to eat those that have at least one fin and easily detachable scales. Meat for cooking must be drained of blood, since the soul of a living creature is in the blood. These are the regulations regarding the suitability or unsuitability of food. In addition, it was allowed to consume the meat of animals and poultry slaughtered only according to the rules of ritual slaughter. Rules for the slaughter of livestock and poultry were developed - death should occur instantly; For this purpose, carvers were specially trained, whose duties also included a thorough examination of the animal before slaughter. This is how the Jewish surname Reznik, common in Russia, was born. Observance of fasts was also regulated. According to the laws of the Old Testament, the holy book of the Jews, fasting had a special meaning, it served as a proper expression of humility, repentance and dedication to God, although in the future the observance of fasts will be “joy and cheerful triumph; only love truth and peace” (Ex. 8:19). The law established fasting for Jews only on the great day of “Purification,” which is therefore primarily called “fasting.” This is written in detail in the Old Testament (the third and fourth books of Moses: Lev. 16:29 and Num. 29:1-39). In addition, fasting could be declared for several days during times of public disaster or during preparation for some important matter. The people were then ordered to abstain from food and ask God for mercy and help. It was also possible to fast on an individual basis, for example, before performing an important task or because of a misfortune. The ancient Jews observed fasts carefully and strictly, lasting 24 hours - from evening to evening. Modern Jewish fasts: fasting in honor of the exit of the Israelis from Egypt - “The Tenth of Av”; it begins the evening before and continues until the evening of the next day. Usually this fast is combined with the day of remembrance of the Jews who died as a result of the actions of Hitler's Nazism. During this fast it is forbidden not only to eat and drink, but also to talk. Another modern fast is celebrated on the day of “Absolution”, “Day of Judgment”, on the eve of which the Jew makes peace with his enemies and asks for forgiveness from the offended. The festive meal associated with the celebration of the Day of Judgment is bread with honey, apples with honey, dates, pomegranates, and also a fish or lamb's head. Passover is dedicated to the liberation of the Jews from Egyptian captivity and was celebrated among the ancient Jews with a dinner of lamb and wine. After Passover, unleavened bread called matzo is consumed for 7 days. The fact is that, leaving Egypt, the fugitives did not have time to leaven bread for the journey. On the holiday of Shavuot, Moses received the teaching of the laws, i.e., the Torah, on Mount Sinai. On this day, Jews eat dairy and flour foods: cheese, cottage cheese, sour cream, pancakes with cottage cheese, cakes, gingerbread with honey, because “The Torah is sweet and pleasant, like milk and honey.”

1.3 Culture of food in Buddhism

Prohibitions and permissions regarding food in Buddhism are rooted in the first commandment of the Buddha, which states “thou shalt not kill” or “do not harm any living thing.” Having a religious origin, this rule has had a huge influence on its adherents in the field of food choice. The fact is that this commandment, according to Buddhist teaching, is based on the principle of mutual righteousness inherent in all living things. All living organisms try to maintain this unity of existence. Thus, one can understand why Buddhists practice vegetarianism. Moreover, we can say that the main emphasis is on the prohibition of meat. There is no ban on vegetable food.

Can: Although the general principle of Buddhism prohibits the consumption of not only meat, but also all animal products, in practice many Buddhists eat both. The fact is that there is an opinion that Buddha died from meat poisoning. On the one hand, this makes meat and all animal products even more inedible, and on the other, it shows that even the Buddha himself used meat in his diet. Another reason that Buddhists eat meat is that they are convinced that meat is permissible if the animal is not slaughtered because of them or for their sake. After all, the main reason for impermissibility is still the killing of a living person.

One would like to say about Buddha, who was poisoned by a supposedly stale cutlet: “The Lord punished.” But it’s difficult to imagine that Buddha punished himself. On the other hand, the story of poisoning can represent a complex psychological course. Only stupid leaders are capable of changing one postulate for the opposite in the spring of floundering. Buddha did not turn everything upside down, but with oriental subtlety made it clear that this is possible. You can also have cutlets. Just be careful.

1.4 Food cultureIin Islam

Muslims are guided in their choice of what is permitted and forbidden solely by the Quran and the Sunnah (the biography of the Prophet Muhammad). You can: In Islam, the basis of everything created by God is permission. That is, the principle applies: everything that is not explicitly prohibited (haram) is permitted (halal). And everything forbidden is considered disgusting. That is, something that causes harm is prohibited. Everything coming from the earth can be considered forbidden only if it is harmful to health or poisonous. As for plants and everything that is made from them, only that which leads to clouding of the mind or can deprive a person of life or health is forbidden. Meat of sea animals and fish are absolutely permitted and do not require a special ritual.

It is forbidden: Some foods are forbidden in themselves, examples of which are wine, pork, carrion, blood, and so on. Prohibitions also apply to food additives, fillers, spices, natural sausage casings, gelatin thickeners, etc.

Products containing fats of animal (non-dairy) origin are not recommended for consumption. Not recommended for use: glycerin, formic acid, food gelatin (as it is made from dried animal bones), red carmine (insect extract).

Need to: Food and drink must be taken with the right hand. You should pay special attention to bread and crumbs - Muslims recognize bread as a sacred product and take all measures to ensure that the bread does not fall from the table to the floor. Bread, before you start eating it, is supposed to be broken into pieces - be it a flatbread or weighted bread - without fail with both hands, slowly, and the honor of breaking the bread for guests belongs to the host of the treat. If possible, water should be drunk while sitting. The culinary message of Islam is very sensible. It's harmful - don't eat it. Helpful - you're welcome. Exceptions are not painful.

For the sake of fairness, it is worth saying that nutritional systems emanating from one religion or another do not cause harm to the body. Often beneficial. However, don't overdo it. Asceticism is a type of debauchery, mind you. One more thing. Religious food systems and diet are still different things. Islam is the world's second largest religion after Christianity. Currently, Islam is practiced by about a billion people. Islam translated from Arabic means “submission”, “surrender to the will of God”. The birthplace of Islam is the Arabian Peninsula, the city of Mecca, where the Prophet Muhammad was born around 570. The religion is widespread; in many countries Islam is the state ideology. Islam (another name for Islam) is practiced by Egypt, Iran, Iraq, Afghanistan, Saudi Arabia, the United Arab Emirates, Pakistan, Morocco, Lebanon, Yemen, Bahrain, Azerbaijan, Turkey, and Tajikistan. The holy book of Muslims - the Koran - contains many dietary regulations that believers are required to observe. Chapter 5 of the Koran is called “Food” (Arabic: Al-Maidah). Although it talks primarily about the need for spiritual improvement, nutrition issues are given significant space. Section 1 - “Improvement of religion in Islam”: “You are forbidden to eat anything that has died its own death, and blood, and the flesh of a pig, and that over which a name other than Allah has been pronounced, and that which has been strangled (animal). And that which was beaten to death, and that which was killed by a fall, and that which was pierced by a horn, and which was eaten by wild animals - except those that you killed” (we are talking about one of the methods of slaughtering cattle). The meaning is this: if an animal eaten by wild animals is found still alive, then its meat is allowed to be eaten if the animal is killed properly. It is forbidden to eat carrion, shed blood and the flesh of pigs: “for verily this is unclean.” Section XXI of the 2nd chapter of the Holy Quran (called “The Cow”) prescribes: “O people, eat lawful and good things from what is on earth; don't follow in the footsteps of the devil. In truth, he is your clear enemy.”

1.5 ChangeculturenutritionVworld

The opening of geographical borders entailed the exchange of food traditions of different peoples. The growing pace of life is causing North American food culture to become increasingly popular in many countries around the world. The North American food model is based on the destruction of traditional food culture and the increasing presence of ready-made or quickly prepared food on the menu. This is leading to increased consumption of snack foods offered by bars and fast food restaurants, as well as soda and other sugary drinks.

Chapter 2.Nutritionas a component of universal human culture

If you ask why we eat, few people can answer anything other than that food is necessary to maintain life and growth of the human body. However, there is a deeper aspect to the relationship between food and human spiritual life. For an animal, it is enough to eat, play and sleep. It is also very important for a person to enjoy healthy food, simple daily life and restful sleep. There are many natural products in this world that a person can use for food. Consciousness selects this food and determines whether it has good or bad qualities. People deliberately select what they think they need. The process of selection prevents the realization of the basis of human nutrition which heaven has prescribed for every place and every season. The colors of nature, like hydrangea inflorescences, change easily. The body of nature is constantly transforming. On the same grounds it can be considered as infinite movement or as "stationary movement". When intelligence operates in food selection, understanding of nature becomes fixed and transformations of nature, such as seasonal changes, are ignored.

The goal of natural eating is not to create knowledgeable people who can give reasoned explanations and deftly understand different types of food, but to create ignorant people who take food without consciously making distinctions. This does not go against the laws of nature. With the awareness of being “unconscious”, without getting lost in the subtle differences of forms, with the perception of color, colorless as color, proper nutrition begins.

Taste. People say, "You won't know what food tastes like until you try it." But even if you try it, the taste of the food may vary depending on the time, conditions and condition of the person who tastes it.

If you ask a scientist what substances determine taste, he will try to determine it by isolating the various components and determining the proportions of sweet, sour, salty, bitter and spicy. But taste cannot be determined by analysis or even by the tongue. Even if the tongue perceives the five taste sensations, the impressions from them are collected and interpreted by the consciousness. The natural man can achieve proper nutrition because his instinct is in a properly functioning state. He is satisfied with simple food, it is nutritious, tasty and useful as everyday medicine. Food and human spiritual life are one.

2.1 Medical nutrition

The patient’s nutrition is of great importance not only for restoring losses in the body that occur during illness and for maintaining strength, but also as an effective remedy. Modern science has established that for any disease, the diet has a certain effect, and in some cases has a decisive influence on the course and outcome of the disease. Consequently, the patient’s nutrition must be based on certain therapeutic principles, which is why it is called therapeutic. Soviet medical science has great achievements in the field of therapeutic nutrition; principles of therapeutic nutrition have been developed not only for diseases of the stomach and intestines, but also for diseases of the liver, heart, kidneys, hypertension, some forms of obesity, diseases of the skin, nervous system, rheumatism, diabetes and many other painful conditions. Nutritional therapy is widely introduced into medical practice; it is a mandatory component of the treatment system in hospitals, sanatoriums, resorts, and night dispensaries of industrial enterprises; Our country has developed a wide network of canteens and medical nutrition corners; Medical nutrition is also prescribed to patients during treatment in an outpatient clinic and when providing care at home.

Therapeutic nutrition is prescribed in the form of food rations, which consist of certain products that are subjected to appropriate culinary processing. A therapeutic food diet is called a “healing table” or “diet”. Some diets, such as those for diabetes and obesity, must not only contain certain foods, but the daily diet as a whole for these diseases must have a strictly established chemical composition. When a doctor prescribes such diets, the patient must follow a certain menu, and each dish in these cases must be prepared exactly according to the prescribed standards. Sometimes a doctor prescribes products that are considered special medicinal agents for certain diseases, such as liver for certain types of anemia, cottage cheese and honey for liver diseases, but even in these cases the patient must follow a certain diet. In many cases, meals for therapeutic nutrition are prepared at home, for example, when there is no need to stay in a medical institution and treatment is carried out on an outpatient basis, or when the patient has been discharged from the hospital or returned from a sanatorium and needs to follow a diet, but does not use the medical nutrition canteen. You can use nutritional therapy at home only as prescribed by a doctor. Nutritional therapy carried out without the advice of a doctor and his instructions may, instead of the expected benefit, cause harm to the patient. Food for the patient should be prepared from high-quality fresh products; For therapeutic nutrition, dietary canned food should be widely used, made from fresh products of the highest quality according to an established recipe and in strict compliance with technological instructions. Using dietary canned food, you can provide the patient with vegetables and fruits at any time of the year, while saving a lot of time and labor on cooking. The book describes many dietary products and canned food, which, as directed by a doctor, can be included in the patient’s diet; a number of healthy nutrition dishes given in the book can also be used as directed by a doctor and in medical nutrition, if there are no special restrictions regarding the foods allowed and the nature of their processing, and the diet is based only on a certain chemical composition of the diet, such as, for example, with diabetes mellitus. Cooking for a patient - therapeutic cooking - has its own characteristics that distinguish it from general cooking. It is necessary, however, to remember that tasteless, unattractive and unappetizing food negatively affects the results of therapeutic nutrition; if for certain diseases of the stomach a diet is prescribed, designed to possibly reduce the amount of gastric juice secreted, then in this case all dishes should be well prepared, varied and improve their taste. For these and some other patients, meat dishes are prepared boiled, but meat or fish should not be overcooked; It is necessary to leave some of the extractives to preserve the taste of the product. It is especially important to give a pleasant taste to dishes included in frequently prescribed salt-free diets; The book contains recipes for a number of dishes recommended for a salt-free diet. Other dishes can also be given a more satisfying taste if they are prepared without salt, by adding boiled and then fried onions, acidifying or sweetening the food; For example, lemon juice, natural vinegar, and sugar can be added to salt-free borscht, unless specifically prohibited by your doctor. It is often recommended to limit the amount of table salt in a patient’s food; Therefore, you should not put salt in dishes according to your own taste, but you must adhere to the norm: for soups - 0.5 g per 100 g of soup, for main meat and fish dishes - 1 g per 100 g of net weight of the raw product, for cereals - 1, 5 g per 100 g of cereal, in egg dishes - 0.25 g per egg, in cottage cheese dishes - 1 g per 100 g of product, in dough - 0.75 g per 100 g of flour, in sauces - 0.3- 0.5 g per 100 g of sauce. To grind food, use a meat grinder or rub it through a sieve; however, in order to ensure even greater looseness of minced meat and porridge, you can also stir them thoroughly, beat them, and add whipped protein to some dishes. It is also recommended to obtain tender porridges by first rinsing the cereal, drying it in the oven, and then grinding it in a coffee mill, after which the porridge prepared from the ground cereal is thoroughly beaten. Often during therapeutic nutrition it is necessary to remove extractive substances from meat and fish; To do this, the products are boiled in water or steamed; the latter is preferable, since the leaching of extractives and mineral salts with this cooking method is reduced. At home, it is easy to cook steamed cutlets in an ordinary saucepan, into which you pour a little water and insert a sieve upside down; When the water boils, place the cutlet on a sieve and steam, covering the pan with a lid. A steam omelette is also prepared: the omelette mixture is placed in a cup or mold, which is placed in a pan of boiling water.

The taste of second courses prepared from boiled meat and fish can be improved by adding sauces allowed by the diet.

This section of the book contains dishes that, according to the recipe or method of preparation, have their own characteristics due to the requirements of therapeutic nutrition. Each dish contains a layout (recipe) and method of preparation; dishes are divided into groups in relation to the most common diseases; these dishes can be prescribed for other diseases as directed by a doctor. To ensure the completeness of the dish, the amount of food in the layouts is indicated in grams by net weight, i.e. after removing waste - bones, peels, husks, etc. For soups, the amount of water is also indicated, but it should be noted that, depending on the size utensils and the strength of the fire, during cooking the same boiling does not always occur. To prepare soup, you usually take up to 700 cubic cm of liquid (about 3 glasses); depending on the degree of boiling, add boiling water during cooking so that the finished soup turns out to be about 450-500 cubic cm (2 cups).

For those suffering from certain diseases, an approximate one-day menu is given, and the number of meals, and in some cases, where this is especially necessary, also the number of products. This menu, in addition to the menu for intestinal disorders, is compiled for chronic patients who are prescribed a more or less constant diet. Use this menu only with specific instructions from your doctor. When presenting the methods of preparing dishes included in this section, the main attention is paid to the requirements of medicinal cooking. Primary processing of raw products, unless there are special instructions, should be carried out in the same way as when preparing general balanced nutrition dishes given in the book

2.2 Diets and types of diets in sports nutrition

The Atkins diet was published in 1972 in the USA. In 1985, its author, Dr. Atkins, was recognized in his country as “person of the year.” 28 years later, after his death, fans learned that he weighed 117 kg with a height of 180 cm and had serious heart problems.

The principle of the Atkins diet. Atkins calls the first 2 weeks the “reduction phase.” At this time, you need to reduce carbohydrates to 20 g per day (for comparison: one apple contains 15 g of carbohydrates). The body begins to receive energy not from the usual carbohydrates, but from fats and partly proteins, as a result of which a person rapidly loses weight (minus 5-10 kg in the first two weeks is quite realistic!). Later, you can introduce from 30 to 100 g of carbohydrates per day (remember: official medicine believes that 300-400 g of these macronutrients are required for normal life).

What can you eat? Unlimited - any meat, poultry, besides, the fatter the better, because fat is our main “fuel”. Eggs and seafood are also welcome. Of the vegetables, only leafy greens, cucumbers, cabbage and various types of onions are allowed, along with mushrooms and olives. And here are the fruits. Porridge, pasta, bread are prohibited.

Pbenefits of dietAtkins

· Rapid weight loss

· Meat is a filling food, so after 2-3 days, when the craving for sweets passes, the feeling of hunger practically does not arise

· Unlike other diets, preserves muscle mass

Msinus dietsAtkins

· Too much fat and protein with a lack of carbohydrates is unnatural for the human body. It's the same as pouring diesel fuel into a car running on 95 gasoline. You can drive for a while, but what will happen to the car later?

· It has been proven that such a diet can provoke diabetes, kidney and gallstones, problems with the heart, thyroid, immunity and bone tissue, and for women it is also the inability to conceive a child.

· Headaches, nausea, constipation, unpleasant smell from the mouth, depression, loss of a sense of humor - this is what ruins life during a diet.

Montignac's principle of nutrition

Monsieur Michel Montignac creatively reworked the idea of ​​product compatibility. You should only avoid refined sugar (unrefined, i.e. brown, you can eat), wheat flour, white rice and corn, as well as sweet carbonated drinks. There are no restrictions for unrefined cereals, grain bread, durum wheat pasta, fruits and other carbohydrate foods. But they should not be consumed with fats, because they promote the secretion insulin which causes fats to accumulate. That is, in one meal you can combine either proteins or fats, or proteins or carbohydrates. It is advisable to eat fruits separately, half an hour before any other meal - this way they are better digested.

The first phase of nutrition according to Montignac is for those who need to lose weight: carbohydrates and fatty foods must be kept to a minimum. In reality, this means that for 1-3 months you are left with cereals, dairy products, lean meats, skinless poultry, vegetables and many fruits. The second phase is for weight maintenance. Here you can use everything (naturally, except for those “outcasts” mentioned above), just combine them correctly.

Ppower supplies according toMOntignac

· The diet provides the body with all the necessary nutrients and vitamins

· Restrictions are minimal, there is no feeling of hunger

· You can eat treats and baked goods without remorse (within reason, of course).

· Monsieur Michel offers many recipes for delicious and healthy dishes to suit his diet.

· Such nutrition helps not only to lose weight, but also to maintain what has been achieved!

Mpower inusesMOntignac

· Ready-made treats are unlikely to be suitable - they usually combine fats and carbohydrates, and probably contain flour and sugar.

· It is equally difficult to find ready-made hot dishes.

Dpartial nutrition

Fractional meals, for the last 30 years, nutritionists around the world have been recommending it when it comes to weight loss.

The principle of fractional nutrition. Eat 5-6 times a day in small portions. In this case, you need to give preference to healthy natural products. Less flour, sweets, fatty, fried foods, down with breaded foods and sugary drinks!

Pfractional power luxes

· A very healthy and reasonable principle of nutrition, fully consistent with scientific ideas about how and what a person should eat.

· Lack of acute feelings of hunger, which provokes overeating.

Mfractional power inuses

· If you work from bell to bell with only one lunch break, you have to take the right snacks with you from home and munch on them right at your workplace.

· Don’t expect insanely fast results - the weight comes off slowly, about 0.5 kg per week.

D diet of carbohydrate rotation

The carbohydrate alternation diet was invented in the 90s of the twentieth century. by US sports nutritionists specifically for fitness competitions.

The principle of the carbohydrate rotation diet. The diet helps to “dry” fat and highlight sculpted muscles. The amount of carbohydrates alternates by day: days 1 and 2 - 1 g of carbohydrates and 3 g of protein per kg of body weight. Day 3 - 5-6 g of carbohydrates and 1 g of protein, day 4 - 4 g of carbohydrates and 1.3 g of protein. The first two days can be stretched into three, the third - into two, the fourth - also into two or three days. If only my health allows it.

PPros of the Carbohydrate Alternation Diet

· Ideal for fitness activities.

Cons of the Carbohydrate Rotation Diet

· Doesn't work with a sedentary lifestyle.

Nlow-fat diet

The low-fat diet comes from vegetarianism, which originated in ancient India.

The principle of a low-fat diet. Excess fat? So don't eat it! Supporters of this diet eat only low-fat foods.

Pbenefits of a low-fat diet

· Calorie intake is reduced and you will actually lose weight for a while.

· From this diet you can make a completely acceptable way of eating, if you do not give up fats completely, but reduce them to a safe minimum (40-60 g per day) and replace animal fats with vegetable oils and fish oil.

Mcons of low fat diet

· You can’t completely give up fats: they help absorb vitamins A, D, E, F, P, PP, participate in the synthesis of hormones, and increase immunity. In addition, fans of low-fat diets are always cold, have dull hair, brittle nails and flaky skin.

· Low-fat food is very tasteless!

don't eat after...

It arose in the 80s of the twentieth century.

Principle. Do not eat after 18.00 (other options - after 16.00, 17.00, 19.00).

Pluces

· If you tolerate it well, you can lose weight and maintain it.

· Ideal for those who have to get up early and go to bed early!

Msinuses

· Does not take into account the total daily calorie intake, the selection of nutrients and the daily routine of a particular person.

· If you go to bed late, it is very difficult to go the whole evening without eating.

TOforeign diet

Since the 60s, more than one generation of artists has experienced this diet.

Principle. The diet is designed for 12 days, repeat no earlier than after three weeks. Three days - kefir. The next three days - boiled chicken without salt and without skin (choose not a fat broiler, but the most bluish village rooster). Then three days - green apples or apple juice without sugar. And finally, the last three days - low-fat cheese and dry red wine (apparently as a reward for previous suffering). Any product on “your” day - without restrictions. You can drink as much water as you like.

Pluces

· It is actually possible to lose 9-10 kg if health problems do not start. But how can you maintain this weight later?

Msinuses

· The first six days you lose weight due to protein nutrition - according to Dr. Atkins with all its disadvantages. Then - due to dehydration of the body and a laxative effect. There is nothing healthy about this, especially since the diet deprives the body of many essential substances.

"TO Remlev's diet

It’s also known as the “spectacles” diet, or the “diet of American astronauts.” In fact, this new product is a well-forgotten old one. In the 1960-70s. actresses used this diet. If you needed to lose weight urgently.

The principle of the Kremlin diet. Same as Atkins, but you get to play: 1 g of carbohydrates equals 1 point. There is a long list at your service: what product is worth how many points. You can eat up to 40 glasses a day if you need to lose weight, and as many as 60 just to maintain weight.

Padvantages of the Kremlin diet

· Scoring is easier than understanding fats, proteins and carbohydrates.

· The weight is really coming off.

· There is no feeling of hunger.

Mcons of the Kremlin diet

· Products are “graded” in such a way that the most common ones are those that contain a lot of animal protein and fat with a minimum of carbohydrates. Thus , Kremlin diet - the same Atkins diet, profile view. Accordingly, all the negative consequences are the same.

IJapanese salt-free diet

The Japanese diet was invented several decades ago by nutritionists to treat obesity. It has nothing to do with the traditional Japanese diet - 300-400 g of rice per day plus seafood.

The principle of the Japanese diet. All dishes are prepared and eaten without salt, boiled or steamed. Fried and baked foods are excluded. Meat - 10 g per day. In this form, you can eat no more than 200 g of rye or wheat bread per day (ideally, it should not contain salt). Consume soups, lean meat and fish, green vegetables, berries, lactic acid products, eggs and beans unlimitedly, but potatoes, carrots, beets - no more than 1 per day. It is recommended to drink tea or coffee. In addition to salt and pickles, cereals, pasta, pastries, sugar, sweet fruits, spices, hot and sour foods are completely excluded. This is how you are supposed to spend 20 days.

Pbenefits of the Japanese diet

· You can lose up to 5 kg in a week.

· Salt retains water, so if you exclude it, excess fluid will leave and swelling will go away.

Mcons of the Japanese diet

· Be careful: under the same name there is another diet - a protein diet, like Atkins and the “Kremlin”. It doesn't just limit. And completely excludes bread and berries. Potatoes, carrots, beets, which can have a bad effect on your health and appearance!

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Each country has its own culinary or table specialties. We bring to your attention the basic rules of good and bad manners in restaurants in European countries.

Italy. All Italian cuisine is based on pasta (pasta). Remember, the correct way to eat pasta is to twist it onto a fork. In addition, in Italy it is not customary to order it as a main dish - it is only an appetizer.

When paying a bill in Italian restaurants, it is not customary to leave a tip, since everything is already calculated in “il coperto” or “servisio incluso”, which means service charge. But if you're very happy with the service, you can leave a few euros on the table (don't leave coins below 1 euro, it's considered offensive).

Drinking coffee is a special ritual for Italians. For breakfast, they usually drink cappuccino, latte macchiato or strong espresso. After lunch, Italians prefer only “Un caffe per favore”. If you go to a restaurant and say this phrase, they will make you an excellent espresso, and if it’s also without sugar, expect a joke in response: “Do you like it without sugar? Yes, you already have a sweet life.”

If you are invited to visit, be sure to buy a small treat or flowers (except for chrysanthemums, which are considered cemetery flowers).

Spain. Spain also has its own characteristics, the main one of which is Siesta. From 13.30, for about 3 hours, most shops close, many Spaniards do not mind taking a nap at this time.

As for dinner, it starts at 21.00, some people can come to eat around midnight. Remember, sitting at a table where there are already guests is very impolite. Dinner is usually accompanied by music, but you should not clap your hands or sing along, especially if you have no hearing or sense of rhythm.

Austria. In this country, special rules apply mostly to coffee shops. Here the waiter must be addressed with all respect with the phrase “Mr. Waiter” (great attention is also paid to the title “Mr. Master”). The waiter will approach you only when you first order, then only upon request, and don’t be surprised if he is very laconic, this is how it is done here. Along with your coffee, you'll be served free water and the latest printed publications. It would be correct to leave a tip of 10-20% on the table.

In Austria, it is customary to sit down at the table five times a day: breakfast, lunch, dinner, a small snack before lunch and coffee after lunch.

France. If you decide to go to a French restaurant for a meal, a waiter will always greet you at the entrance, find out how many people you need a table for, and lead you to it. Don't be self-willed. In addition to the regular menu, there is an option to order an “optional dish”, but it will cost you a little more. As a rule, there are no desserts on the menu - you must say what you would like.

Lunch in France can last up to two hours. Before eating, they will always wish you a good appetite, and at the end they will ask you if you ate well. It is customary to serve the meal with a fresh baguette, which must be “torn” with your hands. If you want to leave a tip, leave it right on the table.

Greece. The basis of Greek cuisine is simple products. The country's food traditions are highly valued. If you are invited to dinner, be prepared for a long feast with many dishes. If you refuse to eat, you are disrespecting the owner of the house. Typically, dinner in Greece begins as in Spain, from 9 pm.

In Greece, you can dirty tablecloths while eating. Often the owner himself will put the first spot to show that you can relax at the table.

If you have visited a Greek restaurant, then they also have their own manners. It is not customary to order dishes only for yourself. Typically, Greeks order a lot of dishes and then share them among everyone. In addition, many restaurants do not have a menu.

Great Britain. The main rule is that a tourist should not criticize the local cuisine. The English breakfast is very high in calories: a dish of beans, lard, black pudding, sliced ​​potatoes, tomatoes, scrambled eggs, mushrooms and sausages. Agree, it will not be easy to push through this, especially if you are used to skipping breakfast. The procedure for wishing bon appetit can be omitted, since English does not have a suitable sentence for this.

Black tea is a drink that the British can drink at any time of the day. It is noteworthy that there are special full meals for tea.

Sweden. The main feature of Swedish food establishments is that restaurant guests pay for their meal once, after which they have the right to receive as many free refills as they want. There is often a self-service system - you place your order at the bar counter and pay.

The cuisine of any country is its own, special world: bright and spicy, or dull and non-existent, refined and sophisticated, or borrowed and faceless. But still peace. Since the basis of a culinary trip is the tourist’s desire to learn about the gastronomic preferences and traditions of the host country, to study its history, culture, customs and traditions with the help of its cuisine, to get acquainted with the life and folklore of the people in the most accessible and delicious way, the organizers of such trips consider it advisable, that when developing the tour route, myths and legends associated with the origin of dishes should be used. I propose to consider this approach to organizing a route using a specific example, looking at the myths and legends about food and nutrition of some countries, which are often used in excursions along culinary routes, which are carefully developed by ethnographers, historians and geographers dealing with nutrition issues. A tourist taking part in gastronomic tours is not interested in the technology of preparing a dish, although this is possible, but he is more interested in interesting facts regarding the culinary history of a given region /25/

Türkiye. A foreigner visiting Turkey for the first time and visiting a traditional local restaurant is amazed by the abundance of dishes offered to him and their unusual names. Only in Turkey can you taste “Vizir’s Finger”, “Woman’s Thigh”, “Cut Belly”, etc. Each Turkish region has several traditional dishes.

For example, in the north of the country, washed by the Black Sea, preference is given to fish and seafood. Particularly popular is anchovy, which is found in abundance off the Turkish coast. Many ancient dishes were prepared using anchovy. It is fried, steamed, stewed and pickled. Yyrgaza (anchovy kebab) and tava (pie laid out in a frying pan in the shape of a solar circle) are delicious. Pilaf with anchovy is unusual.

And the small Laz people, who live on the border with Georgia, even managed to make jam from anchovy. And only from dry fish, which are soaked in sugar-lemon syrup. Here in the north, dishes made from cornmeal and black cabbage are very popular. The proximity to the sea even determined the form of food. A boat-shaped pie made from minced meat and green cheese is called pide.

The Aegean coast, formerly called Asia Minor, is considered more western in terms of cuisine. The Greeks lived here for a long time and had a great influence on the cuisine of this region. Cold appetizers are popular on the Aegean coast, and olive oil is always used in their preparation. A good appetizer for alcohol is tur potu (greens like bay leaves, which are fried with lemon juice). /26/

The Turks claim that this snack is very good for blood circulation. On the Aegean coast, meat and fish dishes are equally popular. For example, chongish are tiny pieces of meat on wooden sticks. Or kuyuandyr kebab - a whole lamb baked in an earthen oven over coals. It is often served with padishah sogans - the padishah's onion.

During the Ottoman Empire, local rulers were very fond of fried onion cores. But the highlight of the cuisine of the Midiyadolmasy region is dolma with mussels. The clam is stuffed with rice and meat, and the shell acts as a grape leaf. On the streets of Izmir you can often see people using one door to pick out another.

But, perhaps, the richest region in terms of cuisine is Southern Anatolia, the southeast of the country, where tourists from the CIS practically never visit. Local cuisine includes more than one and a half thousand dishes, both famous and extraordinary. Lunch here begins with lahmajun, thin flatbreads made from corn flour, which are baked in a tandoor. Then appetizers are served. And only then the main courses. For example, ichlikyufta - “Kievskaya” type cutlets: walnuts and red pepper paste are added to the minced meat, and then rolled in wheat flour. Cutlets are cooked in boiling water.

In Adana, for the main course they serve beyti kebab - huge (up to one and a half meters) kebabs on wooden planks. Or pamujen kebab - meat with eggplant. Here you can also try pilaf with pistachios. But the most unusual dish is chiykyufta - raw meat cutlets. The method of their preparation is quite unusual. Pieces of veal are chopped with sharp knives until it turns into minced meat, to which bulgur (a lentil-like grain), pepper, salt and spices are then added. After which they cook the cutlets and throw them at the ceiling. If the cutlets stick to the ceiling, then the dish is ready to eat. If not, the minced meat is kneaded further. The cooking process lasts for 3-4 hours.

There is a funny incident associated with this dish when deputies from the southern regions, in order to resolve a dispute among themselves, began throwing cutlets in the meeting room of the Turkish parliament. They say that not a single one of them fell, and all the deputies, having forgotten their feuds and disputes, unanimously attacked the food.

Southern Anatolia is also characterized by many sweet dishes. There are several dozen varieties of baklava here. Among them is kunehe baklava made from finely chopped dough and unleavened cheese, which is prepared on a huge two-meter dish and served hot.

In the east of the country they love eggplants. They say that in the Middle Ages a certain clergyman ate so much of one of these that he fainted. As a result, the dish “imam bayildy” appeared - “the imam lost consciousness.” The name of another dish, karniyarik, is translated from Turkish as “cut belly”, and it itself consists of eggplant halves stuffed with minced meat and spices. The ruler of the 18th century, a certain Hünther, liked eggplant with lamb in milk sauce so much that he ordered this dish to be prepared almost every day. The courtiers immediately dubbed the dish “Hünter begendy” - “Hünther liked it” /26/. In the center of the country, “women's thigh” is popular - pilaf fried in quince with minced meat.

Or “Dilbar lips” - a pie made from yeast dough, sugar and butter in the shape of lips. Ashure is a sweet dish made from beans, peas, raisins, pistachios, dried apricots, figs, sugar and walnuts. Its author is considered to be Noah himself. As you know, the ark, in which the cunning Noah took a pair of each animal and plant, was tied to Mount Ararat, now located on Turkish territory. Once Noah collected all the above ingredients in one cauldron. The result was ashure. In general, the eastern regions are characterized by an abundance of milk-based baked goods and sweets. People here enjoy kazan dibi (rice flour in milk with sugar), keshkul (the same with the addition of vanilla) and even tovuk degus (chicken breast in milk and rice flour with sugar).

The most common dishes in the center and east are gezlen (flatbread with cheese and minced meat) and gyuvech (stewed lamb bones). Almost all dishes typical of a particular area can be tasted at any resort on the Antalya coast. Of particular interest here are pasturma (dried meat with garlic), sujuk (sausages), shish kufte (rolled kebab on a spit) and yogurt-based manti. Antalya is also famous for its fish dishes, as well as jam made from peach, nectarine, plum, cherry, strawberry, watermelon and even eggplant.

National dishes of Turkish cuisine

Cyprus. A huge number of tourists visit the island specifically on culinary routes, since the region has rich traditions in the field of delighting the stomach of tourists.

People in Cyprus have always loved to eat delicious food. The cuisine of Cyprus is very similar to Greek. However, here you can also taste dishes that are not found anywhere else. Cypriots have an expression “kopiaste”, which can be translated as “sit down, drink and eat with us”. “Kopiaste” is the basis of Cypriot evenings for tourists, traditionally held in all resort restaurants and taverns on the island.

The main dish at such evenings with national music and dancing is meze. This is an assortment of 20-30 meat or fish dishes, served in small portions, with various delicious sauces. At the same time, the “correct” meze never combines meat and fish - they are served separately. Meat or fish meze costs about $20 per person.

Experts say that the best Greek meze is served in ordinary rural taverns, where there are few tourists, where there is no bustle and hustle and bustle typical of most resort places. The owner first serves national bread soaked in tomato and spices in a wicker basket, along with cool, dry wine that can quench your thirst.

After the guest has slightly satisfied his hunger, the real “feast of the stomach” begins: lamb and pork - to choose from: baked, stewed, boiled or fried to a crust, various cold appetizers. All this is solemnly taken out from somewhere in the back room in small plates, and the table gradually begins to literally burst with food. At the same time, a Greek salad is brought: cucumbers, olives, tomatoes with olive oil. In such taverns you can try “trahanas” - milk soup, which is not served everywhere, although it can be called one of the favorite dishes of Cypriots. “Trakhanas” is prepared from millet and sour milk, sometimes it is made thick, hard and dried in the sun, and then, as needed, soaked in broth and served as a side dish for boiled chicken.

Suvla, a kebab made from large pieces of lamb, is also common on the island. Meat, here, unlike the Caucasus, is not marinated and cooked not on skewers, but on a spit, which is rotated continuously for two to two and a half hours. Cypriot kebab is served not with onions, but with basil /28/.

There is a curious history of the origin of another Cypriot national dish - “ofto kleftiko”, which translates as “robber’s food”: lamb, which is baked in a clay oven for almost six hours. Dimitris Dimimtriou, head of the Moscow office of the Cyprus Tourism Organization (COT), likes to pamper himself and his subordinates with it. The dish actually owes its original name to the ancient Cypriot robbers, who, for reasons of conspiracy, could not cook food over an open fire, so they baked meat in ovens dug in the ground and lined with clay. Moreover, the robbers put the meat in the oven before they went on business, and it languished until they returned - hence the very six hours it takes to prepare the dish /8/.

Nowadays, however, some innovations have appeared: lamb baked on the grill, and even with yogurt. In Cypriot taverns you can also try pasticcio - a lasagne-type pasta dish, or the famous moussaka - a casserole of minced meat, eggplant, tomatoes, potatoes with bechamel sauce.

In the Mediterranean Sea, which washes the island on all four sides, there is enough shrimp, octopus, and mussels. However, due to the cold current passing here, there is little fish, it is expensive, and therefore they prefer to import it from neighboring Greece. Tsipura, somewhat reminiscent of trout, and grilled swordfish are served in taverns. Fish is often cooked on charcoal grills or in large clay domed ovens.

Only in Cyprus can you enjoy halloumi, a hard sheep's cheese, or fried dolmades, wrapped in grape leaves. It is also interesting to try hummus - a porridge made from chickpeas (large peas) and sesame seeds with olive oil and lemon. This dish is well known to everyone who has ever visited Israel.

Among the delicacies tourists always eat, kolokasia (sweet potatoes) or baklava - puff pastry generously sprinkled with almonds and flavored with syrup. Often tea is served with glyco - jam made from exotic fruits, or oriental sweets. But, as a rule, Cypriots themselves prefer coffee to tea, and only black coffee without milk. In any local tavern, the owner or waiter will immediately ask whether you want sketo (strong black coffee without sugar), metrios (semi-sweet coffee, consumed with one spoon of sugar) or glycis (very sweet coffee with two spoons of sugar).

However, regardless of the name, all these “coffees” are prepared in Briki - Turk, and washed down with cold water. A traditional meal in Cyprus is accompanied by local beer or one of the fine wines produced right on the island. Mark Anthony was already aware of the high quality of Cypriot wines. Presenting the island of Cyprus to Cleopatra as a wedding gift, he told her: “Your love, my beauty, is as sweet as the wine of Cyprus.” Locally produced sherry and brandy are popular, as is Commandria dessert wine, one of the oldest wine brands in the world. Another popular national drink in Cyprus is the “Brandy Sur” cocktail, which is made from preserved lemon, brandy, soda water and ice, sometimes adding natural food coloring. Cypriots usually drink this drink after meals.

Tourists usually drink Brandy Sur before meals as an aperitif before a rich Cypriot feast, the scope of which can be seen and appreciated not only on a tourist trip, but also during various culinary festivals that abound in the summer-autumn calendar of the resort island. For example, from November 9 to 11, Cyprus will host a grand festival of local cuisine. As for the famous Cypriot wine, the best local varieties can be tasted and bought in Limassol, where a traditional wine festival also takes place in September.

Egypt. According to historians, the oven, yeast, bread and pancakes came to us from the fertile valleys of the Nile. According to some assumptions, even beer was invented in ancient Egypt. And ordinary onions grew here almost five thousand years ago. True, almost nothing remains of the ancient cuisine of the modern Arab country.

When the famous English archaeologist Howard Carter excavated the tomb of Pharaoh Tutankhamun, he discovered a large number of vessels with dried wine there. And also one of the world's oldest culinary recipes written on papyrus. According to him, one of the Pharaoh’s favorite dishes was made like this: several eggs should be broken and mixed with melted honey and fresh grape juice. Then boiled wine was poured into this mixture and whipped until foam formed. And at the end, pomegranate seeds were added. Such a dish-drink, as the ancient Egyptians claimed, prolonged the youth of the pharaoh. Since that distant time, much has changed in the land of Egypt. The Arab conquerors came here and did not consume pork or wine. The Arabs, however, using ancient recipes, contributed to the local cuisine, thereby improving it. For example, now in Egypt, at literally every step, they offer young green beans with finely chopped onions. The recipe for this simple dish, which Igor Melnik, general director of the Migvoyage company, always orders when visiting Egypt, comes from ancient times.

The current inhabitants of the country, like their distant ancestors, love to eat. They, like many other eastern peoples, are close and understandable to food as a common feast, a means of communication. For the most part, foreign tourists visiting Egypt are deprived of such joys. They eat in large hotels, where the cuisine is adapted to “European stomachs”, not accustomed to pepper and spices. True, in most hotels, a culinary corner with dishes of national cuisine is served at a traditional buffet. But it’s impossible to get a real idea of ​​local gastronomy this way. To experience real Egyptian cuisine, you need to look into some typically Arab area.

The classic Egyptian hevtar (breakfast) consists of two main dishes: fula and filyafili. The first is boiled beans in a sour sauce with spices and herbs, often with the addition of finely chopped vegetables. Well, filyafili are vegetarian cutlets made from legumes. Typically, the first two dishes for breakfast are served with tehine sauce (grinded sesame seeds, spices, nuts and olive oil), eish bread, fresh vegetable salad and gebna salad (phyta cheese mixed with vegetables). Wash down this rich breakfast with cold hibiscus tea - made from the petals of the Sudanese rose. It is often called Pharaoh's tea.

On weekdays, Egyptians do not have a very heavy lunch. The most popular dish is koshary, which is often called a dish of working people. It consists of boiled beans (beans, lentils), and other grains mixed with fried onions. All this is covered with an unusually spicy sauce. Egyptians eat this dish calmly, but inexperienced Europeans cannot eat koshary without tears.

In Egypt, a sizeable portion of koshara costs just one local pound (about 30 cents). Dinner is a sacred thing for any Egyptian. It occupies the most important place in the daily routine. For starters, you can warm up with a variety of cold, hot snacks. For example, try gebny - something like fried dumplings with cheese. This is followed by vegetables, vegetable salads, basturma and stewed eggplants with garlic. And only then will the Egyptian move on to the main dishes, which always include meat. You can start, for example, with roasted pigeon stuffed with porridge.

It should be noted that, unlike Russia, where pigeons are considered carriers of infection, in Egypt they are specially bred for food. However, some Egyptians eat them with bones. The next hot dish is kafta kebab with a cup of rice. Kafta are sausages made from minced beef, and kebab is the same kebab, but not marinated. In the classic version, this dish is cooked over an open fire and served in a plate on a “bed” of finely chopped herbs (parsley, celery, dandelion leaves).

Oddly enough, Egyptian chefs claim that kafta kebab is good to eat with soup, preferably lentil soup. For dessert, a variety of paspus pastries are served, sickly sweet, soaked in honey syrup and sprinkled with grated nuts. After dinner, in order to finish the meal in a completely Egyptian way, it is advisable to move to some coffee shop - fortunately there are many of them in Cairo and at the seaside resorts of the country. Some are quite exotic. For example, sweetened rice broth or seeds of a coniferous plant poured with boiling water. At least 5-6 types of coffee are required. The lack of alcohol is more than compensated for by a wide variety of non-alcoholic drinks. And only after this does the Egyptian go home feeling, as they say here, a slight hunger.

Every person should “get over” Ancient Egypt at least once in their life. This usually happens in childhood, when you first find yourself in a museum, and an unprecedented feast of colors opens up to your eyes: rich blue, thick gold, purple-green ornaments... The wealth of archaeological finds is such that not a single child’s question is left unanswered. What did the Egyptians wear? Here you go, even their fabrics have been preserved. What were they playing? In bones, in “rock - scissors - paper”, just like us (the frescoes on the walls of the tombs also depicted such scenes) /16/.

What did they eat? History knows the answer to this question. We ate vegetables first of all. They remain the basis of Egyptian cuisine to this day. A modern Egyptian often has breakfast in the same way as his ancestor three thousand years ago: a thin flatbread and surprisingly tasty bean “cutlets” - tamiya. Several times a year in Ancient Egypt, they made abundant sacrifices to the gods, asking them to send down the Nile flood and irrigate the crops. True, the practical Egyptians did not remain unprofitable: the sacrificial bulls and rams were mostly eaten by the donors themselves, bringing the gods a modest piece of meat and a few dried fruits. Perhaps this is how the recipe for lamb with prunes was born. All this was and is always served with vegetables and fruits.

By the way, from ancient times to this day, Egyptian cuisine does not distinguish between one and the other, which is excellent confirmation of two typical Egyptian salads. The first is called "Tutankhamun", the second - "Nefertiti".

In Ancient Egypt, chickens were bred in abundance, and even now they are cooked with oriental splendor, called “Alexandrian chicken.” In Ancient Egypt they loved children very much and spoiled them with sweets no less than we do now. The god Horus, the son of the goddess Isis, was often depicted as a child, and in his honor honey cakes were baked and distributed to children.

During excavations in one of the tombs, a bowl was found that contained the remains of an exquisite delicacy: thin strings of dough, drizzled with honey and sprinkled with nuts. It’s difficult to say exactly how they were prepared in those distant times, but we can safely say that children will surely like such a dinner, especially if you tell them that this dish was served at a feast three thousand years ago... /12/.

Italy. Italy is famous not only for its natural beauty and friendly people, but also for its amazingly tasty and colorful cuisine. It is she who is considered the ancestor of pasta, spaghetti, pizza, tartlets and many other delicious dishes that all of humanity enjoys today. In addition, she is the unofficial queen in the field of organizing culinary and gastronomic tours. When visiting Italy as part of a gourmet tour, you will be amazed by the abundance of myths, legends, stories associated with the national dishes and culinary traditions of the Italians. Below are the legends and myths of Italian cuisine that attract tourists from all over the world.

Famous Italian spaghetti

It was during the era of geographical discoveries. The nimble Neapolitans, who had already given the world pizza, came up with the idea of ​​decorating boiled dough cut into thin strips with a sauce made from the strange “golden apple” brought from overseas - pomodoro. And off we go. The appearance of the food also suggested the name “spago” - rope. Since then, “twine” in all its varieties is on the table of the residents of the peninsula every day in the form of a boot.

All reference books indicate that the birthplace of spaghetti is Genoa, and they cite this fact as proof. In the city of Pontedassio, near Genoa, the Spaghetti Museum was recently opened, where hundreds of recipes for seasonings and sauces are collected. And besides, there is a notarial deed from the archives of Genoa dated February 4, 1279, confirming the existence of a culinary product made from dough called “macaronis”.

And yet, the traditional center of the “pasta festival” is the town of Gragnano, near Naples. Perhaps because the documents found, dated 1502, describe the process of making “pasta”, which later became the most popular dish and symbol of Italy. In 2004, mummers in medieval costumes walked the streets of Gragnano, and you could taste hot noodles or spaghetti on every corner.

In honor of the hero of the day, famous films and cartoons were shown on TV, the characters of which try spaghetti, eat it with gusto, or simply devour it ugly. Favorite actors drown ingloriously in vats of spaghetti, noodles fall on their heads, and boiled pasta is used as a life-saver. Newspapers and magazines turned into cookbooks, and cooking sites on the Internet emanated the thick aroma of “pasta” in all kinds of sauces. Nowadays, up to a tenth of all Italian pasta factories are concentrated in the Gragnano area, which supply three million tons of pasta to the markets of Europe, Asia, America and Australia.

The Spaghetti Museum displays 176 types of pasta. The Italian word “spagetti” is not all noodles, but a strictly defined type of “pasta”: 35-40 centimeters long, with a cross-section from 0.7 to 0.9 millimeters. Everything that is thinner, thicker, shorter or longer has its own name /28/.

Leonardo da Vinci's fellow tribesmen have hundreds of them, obtained thanks to the shape, color, place of production, and the whim of the owner. Examples include the following species exhibited in Gragnano: bavette, bigoli, bucatini, busiata, concigliette, ditalini (“fingers”), farfalle (“butterflies”), farfaletta, fettuccine, fusilli, fusion, garganelli, linguine, lucamoni (“ large snails"), maccheroncelli, maccheroni, mallette, malloredus (feel the Sardinian flavor in this exhibit).

Next - maltagliati (“badly cut”), merile, orecchiette (“ears”), paglia (“straw”), pappardelle (to say in Italian “ended up in pappardelle” means like cheese rolling around in butter). There is already light at the end of the tunnel: pene, pennette, pipe, rigatone, ruote, sedani, spaghetti, stracci, tagliatelle, taglierini, tagliolini, tonoschi, trophie, tubetti, vermicelli.

To be fair, it should be noted that the Italians themselves “swim” in this sea of ​​terms. Usually, everyone knows a dozen favorite dishes and uses them both at home and in the trattoria. And foreigners who decide to eat “real Italian pasta.” Sometimes they find themselves in a stupid position when a restaurant brings them a menu in which the word “spaghetti” does not appear at all. How do foreigners know that fettuccine and linguine are exactly the exotic things they were looking for?

But perhaps the most important thing in this matter is the sauce. There are definitely more than ten thousand varieties of them. Almost anything edible in the world is suitable as a “partner” for the assorted dough. Even inedible objects can appear in a plate of spaghetti. For example, sea shells. Making pasta seasonings is one of the most revered sciences in Italy. Chatty and always gesticulating “eaters” of pasta become quiet and serious, like the Scandinavians, when it comes to “condimento”.

In public catering, sorcerers who know a lot about seasonings are most valued. Each of the twenty regions of the country has its own mixtures. Since almost all areas face the sea, almost everywhere the pasta is enriched with the juices of underwater inhabitants and the gifts of the depths themselves. In the land areas - Vale d'Aosta, Umbria, Molise, Basilicata, Trentino-Alto Adige, as well as in eastern Tuscany, the basis of seasonings is the gifts of the forest, vegetable garden and farms. Thus, in Siena, the culinary calling card is spaghetti, generously seasoned minced meat. Almost naval-style pasta. This has been the custom, the owner of one local tavern told me, since the Middle Ages, when the inhabitants of the fortress city repelled the attacks of enemies and the soldiers needed simple high-calorie food /4/.

On the islands of Sicily and Sardinia, a plate of pasta offers plenty of fish, cuttlefish, squid, shellfish, crabs and lobsters. Describing in words this magnificence, which caresses all five senses - smell, taste, vision, touch (at the moment of opening the shell) and hearing (when a freshly caught sea reptile hisses in olive oil) - is a thankless task. Although there is a strange place in Sardinia, surrounded by the sea, in the Nuoro region, where during the day you won’t find anything fishy. In Genoa, which knows how to count pennies, or rather soldo, the famous green seasoning “pesto alla Genovese” was not invented because of a good life. It’s just that someone once literally scraped up what was left in the house, pounded it in a mortar, poured it with olive oil and put in spaghetti. And in the mortar there were: a couple of basil leaves, a clove of garlic, several Mediterranean pine (pine) nuts and a crust of sheep’s cheese.

Because of its pasta, Italy almost quarreled with the entire European Union a couple of years ago. Establishment guards from the EU did not like the Italian “pasta artigianale” - pasta prepared according to ancient recipes with a limited shelf life. This is not the “dry” vermicelli that is presented in a wide range of prepackaged varieties on store shelves. We are talking about the products of approximately 3,200 licensed artisanal kitchens, employing ten thousand people. They roll out and cut real “grandmother’s pasta” and serve it to everyone.

You can buy these dishes at the market or special retail outlets. These products are more expensive than factory ones, but are in demand among compatriots and guests of Italy, especially on holidays or other special occasions. The European Union was not satisfied with the humidity indicator - 60-70 percent - for homemade pasta. Brussels requires a reduction to 30 - the same as factory vermicelli, according to the accepted standard /6/.

Against violence against popular tradition, not only those ten thousand chefs who sell their culinary masterpieces by weight and would simply go bankrupt if a ban were introduced, but also all 56 million of their consumers, who are willing to pay for the pleasure delivered to their taste buds, are slightly a little more. Brussels must understand that in the single European market we are all a little different - even high officials stood up for homemade pasta. It must be added: gastronomic traditions in each individual locality of Italy are that “sacred cow” that it is better not to encroach on. Especially for foreigners.

By the way, united Europe often encroaches on traditional Italian cuisine. Recently, the battle for sheep's peccorino cheese, the glory of the Tuscany region, died down. Its production does not comply with the hygiene standards adopted in the EU. It was difficult to resist soft cheese from Fossa, mortadella stuffed with olives from Campotosto, and ricota (a type of cottage cheese). The EU is even up in arms about pizza cooked in a wood-fired oven. The EU considered that thousands of stoves on the Apennine Peninsula smoked the sky of Europe and poisoned the atmosphere in the Old World.

It is significant that even the Italian “greens” gave a rebuff to foreign advocates of clean air. Rome, with varying success, is fighting light after white light for the very brand of spaghetti. After all, everyone who is not too lazy produces their likeness, which is not always distinguished by excellent Italian quality. Well, at least we managed to defend in the European Court the labels of grape vodka “grappa” and “Parmigiano Reggiano” cheese, which they managed to turn into “Parmesan” a la Francesaise.

In general, spaghetti has become the property of all mankind. The Australian General Staff said its army has expanded its soldiers' rations to include red fish and Italian spaghetti.

American astronaut Michael Foel, who spent almost five months aboard the Mir station, has not tired of repeating in recent days that he really missed his wife, children and spaghetti. Former Russian President Boris Yeltsin enjoyed a plate of spaghetti for dinner in 1998. Ex-Chancellor of Germany Helmut Kohl is faithful to Italian cuisine, who, according to him, loves pasta in all forms, but especially loves “spaghetti carbonara” with loin and panna - half sour cream, half cream, flavored with a bottle of expensive Italian wine.

But the taste of another VIP person, Queen Elizabeth II of Great Britain, is in complete contradiction with what is an integral part of the Italian flavor. When planning her visit to Italy in 2000, local chefs were warned: “Her Majesty does not like food that is too spicy or too exotic.” A complete ban on shellfish, spaghetti and tomato paste was introduced.

A special topic in Italy is spaghetti and celebrities. Cindy Crawford, having suffered for 17 hours during the birth of her first child, demanded that she immediately order spaghetti with garlic, which she had been dreaming of for nine months.

Dark-haired and brown-eyed Miss Poland Eva Wertel admitted that she loves watermelon and spaghetti. This is just a small fraction of the myth and truth regarding such delicious Italian pasta, spaghetti, and everything else from Italian cuisine /33/.

England -home of coffee shops. The first batch of coffee beans, canals and gondolas was brought to the city of St. Mark in 1615, but the first Florian coffee shop opened there much later - in 11638, when Vienna was besieged by the Turks and Jan Sobieski rushed to the rescue. And the very first coffee shop in Europe was opened in its very “tea country” - in the city of Oxford in 1650 by the Turkish Jew Jacob. Coffee history has not preserved his surname.

In 1652, metropolitan London followed the example of the University of Oxford. And soon not even dozens, but hundreds of coffee shops appeared there, each with its own regulars. The drink was so popular that in the 17th-18th centuries there were more coffee houses in the English capital than there are now. The smell of roasting grains and wooden signs in the shape of a Turka announced their approach. It was there that the custom of tipping appeared: those who wanted a better seat, but just didn’t want to wait, threw coins into a mug with the inscription “to ensure fast service.” In English: To Insure Promt Service, or abbreviated as TIPS, in Russian - “tip” /29/.

The coffee shops were always crowded, noisy and smoky. Artists and painters, intellectuals and merchants, bankers and politicians gathered there. Coffee shops in England were nicknamed “penny universities,” saying that there “you will learn more useful information than in a month of reading books.” A mug of coffee cost a penny.

Some London coffee shops had an enviable fate that other catering establishments never dreamed of. Jonathan's Coffee House on Change Alley, where stockbrokers gathered, eventually became the London Stock Exchange, and Edward Lloyd's Coffee House on Lombard Street became the center of the world insurance business and the company's headquarters. Lloyds of London.

In 1674, women in London collected signatures for the “Petition of Women Against Coffee,” complaining that their husbands spent all their free time in “excessive consumption of a tempting and enervating drink,” which had a detrimental effect on family life, including married life. A year later, King Charles II banned coffee shops, not so much heeding the voice of indignant women, but considering them a breeding ground for revolutionary infection. The people's anger was so great that the ban lasted only 11 days.

The popularity of London coffee shops was ruined not by royal decrees, but by rising duties on coffee imports. Just a hundred years after Charles II, the Prussian king Frederick the Great took up the fight against him. He was worried not about coffee dissent, nor about the concerns of the burghers, but about the fact that Prussian wealth was floating abroad. He condemned the craze for imported potions as “disgusting,” urged his subjects to drink beer instead of coffee, and hired special “sniffers” who walked the streets and sniffed out the forbidden aroma.

And in Paris, where the first coffee shop was opened by the Sicilian Francesco Procopio de Coltelli in 1686, it still exists and is called after the founder “Le Procope”. Voltaire, Diderot and Robespierre loved to sit in it. And who knows, if not for coffee, what would have been the fate of the French monarchy.

Famous "pubs". Nobody remembers when the very first pub appeared. But if the pub you go to dates back to time immemorial, this is a good sign. In Dublin, it is worth visiting the famous pubs The Brazen Head, which holds the oldest liquor license; Lanigan's in Dublin's Clifton Court Hotel - they burn peat in the fireplace and light candles; Davy Byrne's on Duke Street, immortalized in Ulysses, and The Duke next door, where Joyce himself liked to drink beer. The Durty Nellie pub in the village of Bunratty has been around since 1620. Beer in the pub is drunk slowly and with pleasure.

Usually you can choose from 7-8 varieties. But most visitors, entering the pub, say one word - “Guinness”. And they get a pint of Guinness. Under James Joyce it cost two pence. You can, of course, try another variety, for example, Harp, Kilkenny, Murphys. But don’t be surprised if your neighbor at the counter asks in surprise: “Are they out of Guinness?” (Jameson whiskey is also the Irish national drink, but it should be drunk in a restaurant, with a good snack).

There is also an incredible amount of smoking in pubs and throwing cigarette butts on the sawdust-strewn floor. And the last order is accepted at 23:00. In summer in some pubs - at 23:30. A minute later they won’t pour you any more beer, but no one leaves. The pianist continues to play. A kind person from the audience wipes the sweat from his forehead with a napkin. All visitors to the pub continue to sing in chorus about their beloved Irish parliament and the girls of County Cork. At exactly midnight, the bartender asks the traditional question: “Gentlemen, do you have a home where you can go? "

Japan is the birthplace of sake. When we mention the Land of the Rising Sun, we will probably remember not only electronics, but also samurai, geishas, ​​kimonos, kamikazes. Thanks to a TV commercial for washing powder with a girl in a kimono, many will think of a Japanese tea party. Meanwhile, there is something no less Japanese - sake.

The culture of producing national rice vodka dates back 2.5 millennia. In ancient Japan, it was produced exclusively for the court of the tenno emperor and Buddhist and Shinto temples.

Sake production is a complex and labor-intensive process. Rice and water are used as starting materials, to which very high demands are made. And now about how to drink sake. Many people have the impression that it is drunk warmed up. However, this is not quite true. It turns out that the taste and smell of the drink change depending on the degree of heating. The temperature can vary from 5 to 55 degrees depending on the time of year and type of food /27/.

The ideal temperature range for sake also depends on its type. For example, aromatic and light sake is recommended to be drunk chilled. You can make a variety of cocktails with rice vodka. It goes well with juices and liqueurs. Sake also goes well with dishes of Japanese, Chinese, and European cuisine. It will be offered to you in French and Italian restaurants in Japan.

Sake enhances the flavor while softening the aroma of seafood and meat. It is widely used to prepare various Japanese and Western European dishes. Not a single holiday in Japan is complete without sake. It is still not uncommon when, as in time immemorial, a cup of this drink is served at a wedding, from which the newlyweds must drink three times in order to be considered husband and wife.

Chocolate -discovery of Mexican Indians. In a chocolate café on Paseo de la Reforma, the capital's famous central thoroughfare, owner Alfredo Prieto, serving tourists a steaming, aromatic cup of cocoa, always complains that modern young people do not even know that this divine drink is called chocolatl, and that the ancients gave it to the world Indian tribes. “All these Snickers and Mars, which young people are so keen on, owe their origin to our ancestors. But how can you compare these and similar American things with a cup of well-prepared Chocolatl!” - true gourmets who love chocolate are indignant.

The chocolate tree is a capricious plant. It survives only in areas no further than 20 degrees from the equator, requires constant humidity, and cannot withstand temperatures below 16 degrees Celsius. Flowers with five petals appear directly on the trunk and on large branches. Fruits with sweet pulp contain 30 seeds. Monkeys love to feast on the pulp. Initially, only people used it, until they discovered the wonderful properties of cocoa beans. They are dried, fried, peeled and ground into powder.

The ideal place to grow cocoa trees is the southern state of Tabasco. Here, as Sergio Manrique, a spokesman for the Ministry of Agriculture, told me, 15 thousand small and medium-sized farmers produce over 30 thousand tons of cocoa beans. 75 percent of them are exported abroad, mainly to the United States.

The discoverers of cocoa at least 3 thousand years ago were the Indian peoples of Mexico - the Aztecs and Mayans. They valued cocoa beans so highly that they used them as money. The powder from them was used to prepare a foamy drink. They believed that cocoa beans were brought to them by the gods from paradise, and they called the drink made from them chocolatl.

Classifying the chocolate tree, the Swedish scientist Carl Linnaeus translated chocolatl into Latin as cocoa - the food of the gods. The Indians drank the bitter drink cold, being confident that it was a source of wisdom and increased potency, for which the last Aztec emperor Moctezuma was especially famous. He himself explained his male strength by drinking 50 cups of chocolatl a day, which, in addition, in his words, “rejuvenates the body and enlightens the mind.” True, this did not help him when in November 1519 he was captured by the Spanish conquerors as a hostage.

In June 1520, during an uprising against the conquistadors, from the walls of his palace, Moctezuma called on the Indians to submit to the Spaniards and was killed for this by the rebels who threw stones at him. But that is another story. And the day before, the Indian leader treated the leader of the conquistadors, Hernan Cortes, to chocolatl. He brought the Aztec curiosity to Spain. There they appreciated the drink and decided to keep the recipe secret.

Fruits of the chocolate tree

For a long time, the Spanish nobility succeeded in this. However, in 1606 it was stolen by the Italian traveler Antonio Carletti. Thanks to him, cocoa became known in all European countries. At the end of the 16th century, sugar began to be added to cocoa, which is considered a real revolution in its history. They drank it from wide bowls, which in the Americas were called jicaras. In 1640, the Viceroy of Peru Mancera ordered the use of special saucers - manserines, so that ladies would not spill the drink on their outfits at receptions. The first European chocolate shop opened in London on June 16, 1657.

In the Old World, cocoa enjoyed enormous popularity. Maria Teresa, wife of King Louis XIV of France, said that most of all in life she loved her husband and cocoa. It was only at the end of the 17th century that chocolate began to give way to coffee. In 1828, the Dutch chemist Conrad patented a technology for producing low-fat cocoa powder. The English company Free and Sons first produced bar chocolate in 1847 and became its main supplier to the Royal Navy. Cocoa has long been considered an excellent remedy for scurvy, an excellent preventative against cardiovascular diseases and excess cholesterol. In 1876, the Swiss Daniel Peter developed a method for producing milk chocolate, selling his patent to a now world-famous company<Нестле>. But Mexicans still preserve the ancient traditions of drinking this noble drink. There are many cafes in Mexico City where you can drink a cup or two of hot, fragrant and delicate chocolate. As for the cocoa tree, the Portuguese cultivated it in many of their colonies in Africa, and later it appeared in Asia and Oceania. African countries now supply 55 percent of cocoa to the world market, while its homeland, Mexico, supplies only 1.5 percent.

Apparently, having decided to give a gift to women who want to lose weight, in early March the famous Forbes magazine published data on the top ten countries - the best in terms of national approach to nutrition, where the indicator, of course, was the percentage of the population suffering from obesity. Unfortunately, Russia, with almost a quarter of its obese population, was not on this wonderful list. But we have an excellent opportunity to learn from the experience of other nations in terms of their attitude to nutrition.

In this case, as it turns out, the matter is not so much in the diet itself, but in the approach to preparing and absorbing food. Considering that we are used to justifying our inability to eat healthy foods, it will be useful for everyone to know some facts. For example, the leader of the top ten, Japan, bases its cuisine on varieties of cabbage that are quite accessible to us, as well as fish and soy products (note, nothing in common with the notorious “Japanese” diet). China, with its various recipes from quite familiar products - such as meat, vegetables, mushrooms, legumes, rice, flour - is in third place in countries that are proud of the longevity of their slender inhabitants. Singapore - the “silver medalist” - uses rice as the main component of the diet, supplemented by seafood, fish, vegetables and fruits. Now let's see - which of the above products is so scarce or incredibly expensive for us? Of course, a number of specific types of fish or fruit are exotic for our country, and there is no need to search hard for them in expensive supermarkets, because there are domestic analogues. At the same time, it is worth remembering the best of the traditions of the listed countries - the Japanese love for a slight feeling of hunger remaining for dessert after a meal, the ability of the Chinese to subject foods to minimal heat treatment and use aromatic herbs and spices everywhere, the habit of Singaporeans to replace sweet pastries and candies with natural fruit jellies or fresh fruits. As is obvious, there is no special secret in these cuisines; simply because of their mentality, these peoples treat food philosophically, considering it one of the ceremonies that accompany the path of life. That is why every meal in Japan becomes an occasion for a leisurely pastime, and it is customary for guests not to be fed until they can’t breathe with an endless series of “specialty” dishes of the hostess, but to be treated to one, but the best culinary masterpiece.

For those who stubbornly insist that the example of Asians is not a decree for us, and in the Russian cold weather we cannot do without fatty and fried foods, we can advise you to pay attention to the residents of Norway, who also made it into the lucky ten. Of course, they cannot do without fat - but they consume it by eating a variety of fish, and not in the form of transgenic substances, hidden in countless quantities in the convenience foods so beloved by many, chips and other “joy from bags.” By the way, for breakfast, Norwegians eat nothing more than oatmeal - and after that they rush to work, experiencing the same sub-zero temperatures as we do. So what’s stopping us from starting this habit by adding seasonal berries and a spoonful of low-fat sour cream to our rolled oats? Perhaps, only the natural ability to hope for Russian luck and rapid weight loss with the wave of a magic wand. Those who are able to learn the best from the experience accumulated by others can also be reminded of the habit of the inhabitants of this country to eat often, but little by little, as well as their refusal of fast food in favor of homemade sandwiches, certainly flavored with vegetables.

Healthy breakfasts, as well as lunches and dinners, are held in high esteem by the Swiss, residents of a far from hot country. They happily eat muesli with dried fruits, cooked vegetables in various ways (including the famous Minestrone soup), fish, lean meat, and have great respect for products labeled “eco.” They also sell high-calorie cheeses and chocolate for quite a high price to tourists who firmly believe that this food represents the Swiss diet.

You can name many more countries from whose food traditions you can learn a lot of useful things. For example, the Korean habit of chewing food thoroughly and having dinner no later than seven in the evening, the French custom of planning meals at the same time every day and always eating in pleasant company, the Italian tradition of eating a large amount of vegetables and not mixing meat with fish. Some may be inspired by the example of the Swedes, who are also among the slimmer nations, who, in harsh climatic conditions, pay tribute to fresh dairy products, fish and berries.

If desired, anyone can find out more about the peculiarities of the cuisine of a particular country. But the most important thing will be the ability to perceive this information as a reason for at least small changes in your own eating habits. Of course, you don’t need to blindly copy someone else’s eating habits, but it’s worth thinking about what can help you lose weight.