Food of different peoples. National characteristics of the food culture of the peoples of the world

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 is 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 ricotta (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 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 wonder 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.

• Vegetables are not cut into a plate. They are eaten the way they were served.
• Bread, without hesitation, is placed directly on the table (not on a plate).
• European and South American Catholics consider eating food quickly to be bad manners.

In Italy, eating spaghetti with a spoon is considered an insult to those present. It is considered disgusting to ask an Italian cook to add cheese to a dish (the local cooks cannot make a mistake with the dosage). Before and after eating they praise God, and in between they chat a lot. Lunch or dinner can last two hours.

Spaniards eat at home less often, meeting even with relatives in cafes. They like to visit several bistros or restaurants in a day (depending on their financial status).

In Portugal it is considered an insult to ask for a salt or pepper shaker. Here they consider that the cook has already provided everything necessary.

When eating national spicy dishes, Mexicans often compete with the amount of chili pepper they eat.

Brazilians have no time for competitions. During dinner, they like to watch TV series (sometimes gathering in a huge crowd around a small TV).

Traditions of eating in the British Isles

Specifically in England, they are used to eating strictly according to a schedule - at 8 o'clock (breakfast), at 11.00 (lunch), at 14.00 (lunch), at 17.00 ("fife o'clock") and at 20.00 ("before bed").

Breakfast consists of eating oatmeal or toast with jam, lunch consists of eating sandwiches (there are a dozen types of them), at lunch the prim residents of Albion respect soup and bacon with scrambled eggs, and for dinner - everything else (plus the obligatory strong drink). "Fife o'clock" means drinking tea with milk, which in England they like to drink cold.

If an Englishman sits alone at a bar (rather than standing at the counter), then he either wants to eat and drink alone, or is waiting for a person. You cannot get acquainted with him (the named nation is different from the rest of the peoples of the United Kingdom).

Fife o clok means drinking tea with milk.

The Scots are simpler. Moreover, they are not committed to such strictness - they eat less often, but more satisfyingly (which is only worth a lamb stomach, in which everything is baked). Among a Scottish family, discussion of political articles or football matches is encouraged (if they eat in front of the TV). When meeting with business partners or strangers, this tradition, on the contrary, is prohibited.

Ireland is a different story. Yes, exactly the song - people here like to sing or play something, especially “under this matter.” And frivolous citizens who are late for the party are not welcome at all in the country of the green elves.

Breakfast consists of oatmeal or toast with jam.

Eating traditions in Scandinavia

“Feeding” in Northern Europe compares favorably with meals abroad in its relative simplicity. I'm late, so late. If you wanted, you prayed, if you wanted, you didn’t. Kissing your “colleagues for your daily bread” is also not necessary. It is recommended to get down to business immediately, but only after the owner of the house has made a toast. This refers to a person who sits in the place of honor and sends out invitations to friends and relatives three weeks in advance (if we are talking about holidays or a wedding). Only by nodding in response can you direct your gaze to the plate. After completing the procedure, which is pleasant to the stomach, the hostess awaits respect - those who came warmly thank her. Particular fanaticism is even welcome.

• As for the former Viking countries (Denmark, Sweden and Norway), only vulgar people clink glasses in them.
• During a toast, the beer mug (or wine glass) is only raised. The Scandinavians are keeping a low profile, dispelling myths about the influence of sea robber genes.
• People dressing up extravagantly for a joint breakfast or wanting to get smart bring a smile here.
• The inhabitants of the fjords speak little and to the point.
• Dinner in Scandinavia is strictly at 18.00.
• The Danes generally don’t like to invite someone over – why listen to someone’s chatter when there is a TV.
• Speaking about entertaining catering, it is worth mentioning that on certain days Finnish girls themselves must choose men to meet. This is very decent. But men should not give up. And they should be visible during meals.
• In Suomi it is customary to praise, first of all, the hostess, and not the owner.
• Talking and smiling are not necessary.
• When eating, the mouth is used exclusively for tasty treats.

Eating traditions in Germany, Switzerland and Austria

• The Germans are very punctual when it comes to the start of dinner or a holiday.
• In the land of Goethe and Bismarck, boiled potatoes are eaten as tubers - without resorting to a knife.
• In Austria, when raising glasses (in Mozart’s homeland they drink white wine), they look into the eyes of the speaker and everyone with whom they are clinking glasses.
• In both countries, invitees curry favor with the hostess - usually they present a bouquet.
• They do not take any food with their hands except bread. A fork and knife go with the cake.
• In Switzerland there is a custom to decorate dining furniture with flowers.
• In German-speaking cantons, they shake “crab” before a culinary meeting.
• Dishes with cheese (national pride) are served in huge portions. Otherwise, the guests will think that the owner is poor.

Traditions of eating in Slavic countries

• In Russia they never eat with a knife, and empty bottles are placed on the floor.
• In Ukraine, not finishing a glass of vodka means insulting those present.
• In Belarus, almost all alcohol is infused with honey and herbs. The owner will consider it an honor if, before drinking the drink, the visitor sniffs the “masterpiece” and gives a compliment.
• Any feast in Poland begins with soups.
• Czechs do not like to talk while eating, but they gesticulate wildly (especially after the third liter of beer).
• Residents of Slovakia, being somewhat irritable, hate those who are late to the table and make up jokes about such poor fellows right on the spot.
• Croats, when socializing with foreigners at table, praise only their fatherland, devoting all their toasts to it.

• Among the natives of Slovenia, kisses and hugs are unacceptable (even among loved ones).
• In a Slovenian home, shoes are disposed of in the hallway.
• Not a single Bulgarian will come to a delicious meeting with a bouquet of yellow roses (this is a symbol of hatred).
• In Serbia, before eating, people mutually wish bon appetit, and men greet each other with a handshake, regardless of religion. It is customary to invite only relatives or close friends home.
• Singing songs near a Serbian or Montenegrin hearth is the norm of hospitality.
• In Montenegro, only women serve at table, but guests are obliged to praise the host.
• Macedonian men have no shame in showing off to each other. Women don't engage in conversation.
• Any food in a Macedonian home can be taken any way you like.

• France. Here it is considered rude to cut lettuce in a salad. In many European countries, salad must be folded and eaten with a fork.
• Mexico. People in Mexico are usually fine with being late. It's not scary to be late even half an hour, since the hosts will almost certainly be finishing preparations.
• Bulgaria. It is strictly forbidden to bring yellow flowers. In Bulgaria it is a symbol of hatred.
• Tanzania. It is rude and vulgar to drink beer from a bottle. It is considered impolite to show your soles if you sit on a mat or carpet while eating.
• Egypt. You can't salt food. The person who prepared the dish will be offended by such a gesture from the guest. After all, he wanted the food not to change its taste. Here they can pour tea into a cup until it overflows.

Different nations and peoples differ from each other not only in external features, language, culture and way of life, but also have differences in health, that is, they are characterized by various diseases. The determining role of this factor largely belongs to nutrition.
It has long been known that residents of coastal countries suffer less from cardiovascular diseases, among the mountaineers of the Caucasus there are many long-livers, and among residents of southern countries vitamin deficiency is less common. All these features, according to scientists, are caused by the peculiarity of nutrition.
What are the main preferences of different peoples?

The basis of the kitchen UK consists of meat, fish, vegetables, cereals. The most popular first courses are puree soups and broths. When it comes to meat, the British prefer beef, veal, and lean pork. Various sauces (usually tomato) are served with the meat, and potatoes or vegetables are served as a side dish. Various puddings occupy a large place in the British diet. Of the porridges, the British prefer porridge, the famous “oatmeal”. Among drinks, beer is especially popular (non-alcoholic, of course, is tea with milk).

German The cuisine features a wide variety of vegetable dishes. Among them, green beans, cauliflower, carrots, red cabbage, boiled potatoes, and legumes are especially popular. Germans eat a lot of pork, poultry, beef and fish, especially sausages and sausages. They consume a lot of eggs. Among the sweet dishes, fruit salads should be noted. Beer is considered the national German drink. Among non-alcoholic drinks, Germans prefer coffee with milk.

Based on traditional cuisine Spain There is simple food: onions, garlic, tomatoes, cucumbers, sweet peppers, herbs. When it comes to soups, Spaniards prefer cream soups; garlic soup is especially popular. Along with beef, veal, pork and young lamb, Spaniards enjoy eating poultry dishes. As for sweet dishes, the Spaniards are especially fond of pies filled with almond cream. The Spaniards drink a lot of natural low-alcohol wine.

IN Italy The national dish is spaghetti, which is served with various sauces, grated cheese or butter. The Italian diet includes not only well-known vegetables - tomatoes, eggplants, zucchini, artichokes, but also lesser known ones - chicory, lettuce, dandelion leaves. When it comes to soups, Italians prefer clear, pureed soups with pasta. They also eat a lot of cheese. Cheese is served with soups, and pizza is prepared with it. Rice is widely used in Italian cuisine. The national drink of Italians is grape wine.

Extremely rich cuisine China. It includes a variety of products: cereals, vegetables, meat, fish, marine invertebrates, algae, poultry, young bamboo shoots. However, the palm in Chinese cuisine undoubtedly belongs to rice. The Chinese prepare many dishes from soybeans: soybean oil, soybean curd, soy milk, etc. Products made from flour are very popular: noodles, vermicelli, flatbreads, dumplings, sweet cookies. The Chinese eat a lot of vegetables: all types of cabbage, sweet potatoes, potatoes, radishes, onions, garlic, tomatoes. Chinese virtuoso chefs have learned to prepare incredibly tasty dishes from vegetables. The Chinese prefer pork when it comes to meat. Among poultry meats, preference is given to chickens and ducks. Both chicken and duck eggs are also eaten. Fish and seafood are extremely popular. The most common drink is tea, not only black, but also green.

Traditionally, it has been the case that Russia they prefer sour dishes: rye bread, sauerkraut, cranberry kvass, etc. The Russian diet includes many soups: cabbage soup, borscht, solyanka, mushroom, fish, okroshka, botvinya. There is an extremely rich selection of cereals. Russian cuisine is characterized by dishes made from offal: jelly, dishes from the liver, tongue, kidneys. Fish, previously constantly present on the Russian table, is becoming an increasingly rare dish. Spices on the table usually include dill, parsley, celery, cilantro, onion, garlic, horseradish, and mustard. Among sweet dishes, thick jelly is considered traditionally Russian. Drinks include liquid jelly, kvass, fruit drink, as well as tea, once imported from China and very much loved by Russian people. Among flour dishes, Russian cuisine is famous for pancakes and pies with various fillings. Of course, the table of a modern Russian is not distinguished by a clear commitment to traditional nutrition; new products and new dishes have appeared, borrowed from the cuisine of other countries. According to average statistics, the Russian diet lacks vitamins and many micro- and macroelements, and is dominated by carbohydrates, fats and sugars.

Favorite dishes in USA are fruit and vegetable salads, meat and poultry with vegetable side dishes, fruit desserts. Americans prefer broths and pureed soups as first courses. The most popular meats are beef, lean pork, chicken and turkey. The cuisine is not particularly spicy - all dishes are lightly salted and not too spicy. Vegetables are used as a side dish: beans, beans, peas, corn and potatoes. Americans don't like cereals and pasta. Fast food restaurants are popular in the USA, where you can buy hamburgers, cheeseburgers, hot dogs and other fast food. Americans drink a lot of black coffee, which is usually not very strong. Ginger beer and iced lemon tea are also popular.

Scandinavian countries include Denmark, Sweden, Norway And Finland. Seafood is the basis of Scandinavian cuisine. Salads, first and second courses are prepared from fish, not to mention sandwiches, which are extremely popular in these countries. The sandwich is prepared in several rows from various products. Scandinavians consume a lot of meat, preferring beef, veal, and pork. Another feature of Scandinavian cuisine is the widespread use of milk and dairy products. Porridge and potato dishes are also traditional for them. Scandinavians prefer coffee as a drink.

A characteristic feature of the kitchen France is an abundance of vegetables, especially root vegetables. French cuisine uses all types of meat. Fish and seafood dishes are very popular: shrimp, oysters, lobsters, scallops. As for drinks, the French prefer fruit juices and mineral waters; coffee is very popular.

IN Japan The basis of the cuisine is plant products, vegetables, rice, fish, seafood. Meat is used, but is not the basis of nutrition. The Japanese's favorite food is rice. Great importance is attached to dishes made from legumes and soybeans. Most Japanese national dishes are served with spicy seasonings made from radishes, radishes and herbs. Salted and pickled vegetables are popular.

From the presented description we can conclude that not all nations eat properly balanced food. Even such a brief overview of the cuisine of different countries indicates the peculiarities of the lifestyle and health of the inhabitants of these countries. So, judging by nutrition, it can be said that Japanese and Mediterranean residents are less at risk of cardiovascular diseases than residents of Russia, Germany or the United States, since the Japanese diet contains a lot of rice, soy, seafood and fish, and Mediterranean residents consume a lot of vegetables , fruits, seafood and dry wine. It is worth taking a closer look at the diet of the residents of these countries and using their nutritional experience. But the health of the people and each individual depends not only on the traditions of national nutrition. Much depends on proper, organized, balanced nutrition.

TRADITIONAL WEEKLY DIET

FOOD IN DIFFERENT COUNTRIES

(photo report)

The culture of nutrition, preparation and consumption of food is one of the most ancient areas of culture, which is also distinguished by stability and great tradition, and by the way the people eat, one can judge a lot about the culture and the country. And also about per capita income

American photographer Peter Menzel traveled to 46 countries of the world for a year and a half (but never got to Russia) and asked local families to show what they eat during the week and the cost of it

.
Menzel chose average families - based on income, number of children and lifestyle.

Let's look at itHungry Planet project :

German family Melander from the town of Bertihyde. The cost of food for a week for 4 people was 375.39 euros (500 dollars and 7 cents). This family's favorite food: fried potatoes with onions, bacon and herring, fried noodles with eggs and cheese, pizza, vanilla pudding. The photograph shows that the diet is dominated by meat, bread, vegetables, and a huge amount of alcoholic and non-alcoholic store drinks. I wonder if only the father of the family drinks these drinks or the whole family?

The Kutten-Casses family is from the town of Erpeldang, Luxembourg. The cost of food for a week for 4 people was 347.64 euros (465 dollars and 84 cents). Family favorite food: shrimp pizza, chicken in wine sauce and Turkish kebab. The photograph shows that bread, pizza, alcohol, and fruit predominate: Only the poor used to eat so much bread and baked goods. But nowadays bread is more expensive than many products, pizza, spaghetti, muffins, sushi and other rubbish - this is not for satiety, but for status: belonging to the middle class

The Lemon family from Montreux, France. The cost of food for a week for 4 people was 315.17 euros (419 dollars and 95 cents). This family's favorite food: carbonara pasta, apricot pies, Thai food. The photograph shows that factory products and some fruit predominate: a purely female diet, and the man apparently adapted

The Brown family from Riviere View, Australia. The cost of food for a week for 7 people was AUD 481.14 ($376.45 cents). This family's favorite food: Australian peaches, pie, yogurt. The photo is dominated by a huge amount of meat, store-bought drinks and refined foods, fruits. Meat, with potatoes and vegetables, eggs and bananas for dessert - this is good nutrition, if you discard factory-made ketchups and yogurt

The Melanson family is from Iqaluit, Canada (Arctic Territory). The cost of food for a week for 5 people was $345. Favorite family food: narwhal and polar bear meat, pizza with cheese, watermelon. The photograph shows that meat, fish, vegetables, and factory products predominate. Not bad either - in the foreground it looks like there is a huge pile of lard, as well as potatoes and vegetables for salads. This food is closest to Russian, only the narwhal meat can be replaced with chicken

The Revis family is from North Carolina, USA. The cost of groceries for a week for 4 people was $341.98. Favorite family food: spaghetti, potatoes, sesame chicken. The photograph is dominated by chips, pizzas and a huge amount of refined foods, meat and processed meats, and store-bought drinks:

The Ukita family is from Kodaira Town, Japan. The cost of food for a week for 4 people was 37,699 yen (317 dollars and 25 cents). Favorite family food: sashimi fish dish, fruit, cakes and chips. The photograph is dominated by fish products, sauces and specific Japanese food:

The Madsen family is from the settlement of San Nore, Greenland (autonomous territory of Denmark). The cost of food for a week for 5 people was 1928.80 Danish kroner (277 dollars and 12 cents). The family's favorite food: polar bear and narwhal meat, seal stew. The photo is dominated by meat and factory products:

The Bayton family is from Clinburn, England. The cost of food for a week for 4 people was 155.54 British pounds (253 dollars and 15 cents). Family favorite food: avocado, sandwiches with mayonnaise, shrimp soup, chocolate cake with cream. The photo is dominated by chocolate bars, refined foods and some vegetables:

Al-Hagan family from Kuwait. The cost of food for a week for 8 people was 63.63 dinars (221 dollars and 45 cents). Family favorite food: Chicken with basmati rice. The photo is dominated by fruits, vegetables, pita bread, eggs and some strange boxes:

The Casales family is from Guernovaza, Mexico. The cost of food for a week for an individual was 1,862.78 Mexican pesos ($189.9 cents). Family favorite food: pizza, crab, pasta (pasta) and chicken. The photo shows that fruits, bread, a huge amount of Coca-Cola and beer predominate:

The Dong family is from Beijing, China. The price of food in China for a week for 4 people was 1,233.76 yuan or 155 dollars and 6 cents on the day of purchase. What do the Chinese eat? Chinese family's favorite food: Fried pork with sweet and sour sauce. The photograph is dominated by fruits, vegetables, meat, and refined foods:

The Sobrzynsz family from the town of Konstcin-Rzesorna, Poland. The cost of food for a week for 5 people was 582.48 zlotys (151 dollars and 27 cents). Family favorite food: pork feet with carrots, celery and parsnips. The photo shows that the set is dominated by vegetables, fruits, chocolate bars and animal food:

The Celik family is from Istanbul, Türkiye. The cost of food for a week for 6 people was 198.48 Turkish lira (145 dollars and 18 cents). Favorite family food: fluffy Melahat cookies. The photograph is dominated by bread, vegetables, and fruits:

The Ahmed family is from Cairo, Egypt. The cost of food for a week for 12 people was 387.85 Egyptian pounds (68 dollars and 53 cents). Family favorite food: lamb okra. The photo is dominated by vegetables, fruits, herbs and meat:

The Batsuuri family from Ulaanbaatar, Mongolia. The cost of food for a week for 4 people was 41,985.85 tugriks (40 dollars and 2 cents). Family's favorite food: lamb dumplings. The photo is dominated by meat, eggs, bread, vegetables:

The Patkar family is from Uzhjan, India. The cost of food for a week for 4 people was 1,636.25 rupees (39 dollars and 27 cents). Family's favorite food: Rice Krispies. Vegetables and fruits predominate in the photo:

The Aime family is from Tingo, Ecuador. The cost of food for a week for 9 people was 31 dollars and 55 cents. Family favorite food: Potato soup with cabbage. The photographs are dominated by vegetables, fruits, cereals, potatoes, bananas:

FEDERAL EDUCATION AGENCY

State educational institution

Higher professional education

"East Siberian State

University of Technology"

Department of Social and Technological Service

COURSE WORK

in the discipline “Traditions and food culture of the peoples of the world”

“Study of food traditions and culture

peoples of Ukraine"

Completed by: student gr. 189-2

Sotnikov A.V.

Checked by: Dylenova I.I.

Introduction

1. General information about the country

1.1. Natural and climatic conditions

1.2. Traditional farming

1.3. History and culture

1.4. Religion

2. Factors in the formation of traditions and food culture

2.1. Natural and climatic factor

2.2. Economic factor

2.3. Historical and cultural factor

2.4. Religious factor

3. Features of national cuisine

3.1. Characteristics of dishes that form the traditional diet of the people

3.2. Technological map of dish preparation

Conclusion

List of used literature

Introduction

Culture as a set of material and spiritual values ​​expresses the level of historical development achieved by humanity, and the cultural process includes ways and methods of creating tools, objects and things needed by man. Material culture covers the entire sphere of material activity and its results, the totality of material goods created by people. It characterizes the transformative activity of a person from the point of view of its influence on human development, revealing to what extent it makes it possible to use his abilities, creative potential, and talents. Material culture includes: the culture of labor and material production (tools, technological processes, methods of cultivating land and growing food);
culture of life.

The relevance of research. The most important element of material culture and the basis of the life support of any people is its traditional food system. The food culture has evolved over centuries, the accumulated experience has been passed on from generation to generation, thanks to which its ethnic characteristics have been preserved: the composition and methods of preparing everyday, festive and ritual dishes, eating habits, table etiquette and much more. The components of traditional nutrition, determined by the natural-geographical environment and economic activities, the worldview and worldview of a particular ethnic group, and national traditions, determine to a certain extent the way of life and mentality of any people, including the Mishar Tatars.

The study of traditional food as one of the most conservative elements of culture allows us to reconstruct and revive some food traditions, makes it possible to make broad historical comparisons and come to certain conclusions regarding general and specific elements in the food system of the people, which is attracting increasing attention from researchers of various sciences, including historical - theory and cultural history.

The study of the culinary traditions of the peoples of Ukraine has not only scientific and educational, but also practical significance, because it can help improve the modern food model, enriching it with the best elements of traditional national cuisine, which, for one reason or another, are not in demand today. In this aspect, the identified problem is considered for the first time. This is the relevance of our research.

1. General information about the country

1.1. Natural and climatic conditions

Natural conditions. The territory of Ukraine is located in the southwestern part of the East European Plain, in a temperate continental climate zone, where three natural zones are represented: the mixed forest zone, forest-steppe and steppe. A narrow strip of the coast of the Crimean peninsula (the southern coast of Crimea) has a Mediterranean climate. Altitudinal zones are developed in the Carpathians and Crimea.

Relief and geological structure of the territory of Ukraine are very diverse: 70% of the territory is occupied by lowlands, 25 by hills, 5% by mountains. In the west rise the mountain ranges of the Ukrainian Carpathians, and in the extreme south - the massifs of the Crimean Mountains. The elevation of the flat part above sea level is on average 175 m, and the maximum height is noted within the Khotyn Upland in the Chernigov region (Berda, 515 m). On the Azov-Black Sea coast, absolute heights range from 10-25 m, at higher elevations - 300-400 m; heights of the Crimean Mountains – 700-1000 m (Roman-Kosh town – 1545 m); the mountain ranges of the Ukrainian Carpathians reach 1200-2000 m, and the highest point in all of Ukraine - the city of Goverla - 2061 m. The north of the country is occupied by the Polesie Lowland; on the left bank of the Dnieper it is adjacent to the Dnieper Lowland. In the south lies the vast and flat Black Sea lowland plain. The Precambrian Ukrainian shield is expressed in the modern relief of the Dnieper and Azov uplands. The ancient rocks that make up it come to the surface in many places, forming steep banks of river valleys. The Volyn Upland and the lower plain of Maloe Polissya (in the west) are confined mainly to the Volyn-Podolsk plate and the Galicia-Volyn depression. In the southeast there is the Donetsk Upland with a Hercynian folded base.

Climate of Ukraine temperate continental, humid in the west, dry steppe in the south, Mediterranean on the southern slope of the Crimean Mountains. On average, the territory of Ukraine receives from 95 to 127 kcal/cm² of total solar radiation per year, arriving mainly in the spring-summer period. The main precipitation is brought by cyclones, mainly of Atlantic origin. Annual precipitation amounts decrease in the direction from northwest to southeast from 600 mm or more to 300 mm. In the Carpathians, 1500 mm falls, in the Crimean Mountains - more than 1000 mm per year.

Winter in Ukraine lasts from 55-75 days in the southwest to 120-130 days in the northeast. It is characterized by great variability in air temperatures, frequent thaws, and ice. The height of the snow cover in the north-west of Ukraine is about 30 cm, in the south – 10 cm or less. Summer is warm, hot in the south and begins in early May. Dust storms and dry winds occur during long rainless periods - from 50 to 100 days or more (Black Sea region). In some years, rainfall may occur, accompanied by strong winds, thunderstorms, and hail. The climatic conditions of Ukraine are favorable for agriculture, the development of livestock farming, the life of the population and their recreation.

Vegetation and soils. The total forest area in the country is no more than 15% of its territory. About 5 million hectares of forest plantations have been planted. The main forest-forming species are pine, oak, hornbeam, beech, spruce, fir, linden, maple, birch, poplar, and alder. The flora of the Crimean Mountains is unique. The lower part of its southern slope is occupied by a belt of sparse, dry juniper-oak forests and wild pistachio. Large areas are occupied by landscape parks - Alupkinsky, Miskhorsky, where many exotic species grow: Lebanese cedar, Mexican pine, cypress, magnolia, etc. Representatives of tropical and subtropical flora from all over the world thrive in the Nikitsky Botanical Garden.

Water resources. There are more than 71 thousand rivers and streams in Ukraine, their total length is 248 thousand km. The total volume of water resources is 209.8 km³ per year.

The main rivers of the lowland part of Ukraine are the Dnieper (flow volume - 53.4 km³ in an average year of water content), Dniester (8.7), Tisa (6.3), Southern Bug (3.4), Seversky Donets (5 km³) . Lowland rivers have spring floods, while mountain rivers have a flood regime.

Lakes are scattered throughout Ukraine. There are about 20 thousand of them in total, but only 30 of them have an area of ​​more than 10 km². The largest salt lake, Yarpug (134 km²), is located in the lower reaches of the Danube. In Polesie there is the largest freshwater lake in the country, Svityaz (24.2 km²). Almost 2% of the territory of Ukraine is occupied by swamps.

Ukraine is washed by the waters of two seas – the Azov and Black seas, giving it direct access to the World Ocean.

1.2. Traditional farming

Ukraine is a state with highly developed industry, agriculture and transport. The basis of its economy consists of fuel and energy, machine-building complexes and complexes for the production of reconstruction materials and chemicals.

Industry

The fuel and energy industry is distinguished by the predominance of hard and brown coal production over oil and natural gas production. The republic imports fuel (oil and gas) from Russia and other CIS republics. The basis of the electric power industry is made up of large thermal stations operating on coal, natural gas and fuel oil. The cost of generating electricity at thermal power plants is high, due to the high cost of mining Donetsk coal. Hydroelectric power plants account for a small share of electricity produced in Ukraine. The largest hydroelectric power plants form a cascade of six stations on the Dnieper with a total capacity of over 3 million kW. (Kyiv, Kanevskaya, Kremenchugskaya, Dneprodzerzhinskaya, Dneprogeska, Kakhovskaya). There are nuclear power plants. At one of them, the Chernobyl nuclear power plant, a major accident occurred in 1986, as a result of which the construction of new nuclear power plants was suspended. Now an increased level of radiation is observed over an area of ​​about 10 thousand km 2 (including 1.5 thousand km 2 in Ukraine). Despite the large number of power plants, Ukraine is experiencing a shortage of electricity.

Ferrous metallurgy- a highly developed sector of the Ukrainian economy. The presence of large reserves of coking coal and iron ore led to the creation in Ukraine of a powerful metallurgical base, as well as metal-intensive mechanical engineering. The main region of the coal industry is Donbass. Gas is produced in the Shebelinka area. Oil refineries operate in Kremenchug, Lisichansk, Kherson, and Odessa.

Non-ferrous metallurgy represented by the smelting of titanium, magnesium, aluminum, zinc, and mercury.

Mechanical engineering complex- a leader in the national economy of Ukraine. Many metal-intensive industries have long been formed here. Ukraine specializes in the production of ships and diesel locomotives, trucks and tractors, metallurgical, mining and energy equipment.

The geography of machine-building centers is very diverse: rolling mills, metallurgical equipment, excavators (Kramatorsk), coal combines and mining equipment (Gorlovka), diesel locomotives (Lugansk). The automotive industry is developed in Kremenchug and Zaporozhye. The main center of metal-intensive and labor-intensive mechanical engineering is Kharkov. Ships are built in Nikolaev and Kherson, buses in Lvov. Labor-intensive industries are developing in the western regions of Ukraine: instrument making, electrical engineering and electronics.

Varied chemical industry uses local raw materials: metallurgy and coke waste, gas, coal, salts.

Industries of specialization are the production of mineral fertilizers, soda, and synthetic dyes. The chemistry of organic synthesis and polymers is not well developed. Petrochemical enterprises operate in Gorlovka and Severodonetsk. Mineral fertilizers are produced in Dneprodzerzhinsk, Sumy, Konstantinovka, soda - in Lisichansk and Slavyansk, varnishes and paints - in Dnepropetrovsk.

Ukraine’s proximity to the seas into which its rivers flow contributed to the development shipbuilding . Shipyards in Nikolaev, Kherson, and Kyiv produce a wide variety of ships.

Created on the basis of mineral deposits building materials industry.

Agriculture

The industry of Ukraine is combined with developed intensive agriculture. The Ukrainian agro-industrial complex is very significant in scale. In the north, flax, grass for dairy cattle, and rye are grown. In the steppe they sow winter wheat, sugar beets, corn, sunflowers, and raise pigs, poultry, and meat and dairy cattle. In Transcarpathia and on the Black Sea coast there are many gardens and vineyards where essential oil crops are grown. The highly developed food industry relies on a powerful raw material base. The production of sugar, vegetable and animal oil is especially significant. Agricultural needs for technology are met by numerous agricultural machinery factories.

Ukrainian chernozems are distinguished by their fertility and high degree of plowing. Due to the shortage of water resources and moisture availability, a significant part of the territory of southern Ukraine is classified as a zone of “risky” agriculture that requires irrigation. Gardening and viticulture are of great importance.

Ukraine is poor in natural pastures, so livestock farming relies on feed provided by agriculture. Cattle breeding and pig farming predominate.

Transport

A developed network of land and waterways forms a large transport system. In terms of the density of the railway network, the country ranks first in the CIS, and in terms of the length of roads it is second only to Russia. Maritime transport of Ukraine maintains connections with many countries of the world. Coal, soda, ore, bread, and building materials are exported through Ukrainian ports. Timber, oil, chemical raw materials, and tropical agricultural products are imported. River navigation is developed on the Dnieper.

1.3. History and culture

1.3.1. Brief history

The ancestors of the Eastern Slavs appear on the territory of modern Ukraine around the 7th – 3rd centuries BC. Archaeological research indicates that some of the settlements of the Chernoles archaeological culture undoubtedly belong to them. Such are, for example, the Belskoye and Nemirovskoye settlements. The Slavic population was also among the tribes of the Zarubinets (end of the 1st millennium BC - beginning of the 1st millennium AD) and Chernyakhovskaya (2nd - 5th centuries AD) archaeological cultures, the territory of which covers the forest-steppe and part of the forest areas of modern Ukraine. They were engaged in agriculture, cattle breeding, crafts, traded with neighboring tribes, Greek cities of the Northern Black Sea region and Roman provinces along the river. Danube.

It is reliably known that in the 4th -7th centuries AD. The Middle Dnieper region is occupied by a union of Slavic tribes, whose representatives are called Ants by medieval writers and scientists, and later - Rus or Dews. Name Rus later spread to all Eastern Slavs.

By the 7th – 8th centuries, the East Slavic tribes of Polans, Severians, Drevlyans, White Croats, Dulebs, Ulichs and Tiverts lived on the territory of modern Ukraine. At the end of the 8th century AD. The first East Slavic state arises, which is called Kievan Rus. Its political, commercial and cultural center from 882 (after its capture by Prince Oleg) to 1132 was the city of Kiev, whose name in the Tale of Bygone Years is associated with the name of one of the three legendary brothers: Kiy, Shchek and Khoriv - the founders of the city. Kievan Rus was one of the most powerful states of its time. It reached its heyday during the reign of Yaroslav the Wise (1019 - 1054), after whose death a gradual but consistent process of fragmentation of the state began. The appanage principalities (on the territory of modern Ukraine there were the Chernigov-Seversky, Pereyaslavl, Kiev, Volyn, Podolian principalities, and partially the Galician and Turov principalities) wage constant bloody wars for territory and supreme power, which significantly weakened Kievan Rus and, ultimately, led to its decentralization (the rise of three centers - Galich, Chernigov and Vladimir) and collapse. The attempt of Roman Mstislavich Galitsky and Volynsky to reorganize Rus' on the model of the Holy Roman Empire failed due to internecine strife. Throughout the XII - XIII centuries, the Kyiv princes continued to lead joint campaigns against external enemies: the Pechenegs, Polovtsians, Mongol-Tatars, but the fall of Kievan Rus turned out to be inevitable.

In the 13th century, Kievan Rus was devastated by the Mongol-Tatars. Kyiv ceased to be not only the economic and political, but also the church center of Rus', although its importance in religious life remained significant. In 1299, the Metropolitan moved to Vladimir (on the Klyazma). After the coronation of Daniil Galitsky, two Russias were formed - Southwestern and Northeastern. In the 14th century, the Grand Duchy of Lithuania captured Chernigov-Severshchyna, Podolia and Kiev region, most of Volyn. Poland took possession of the Galician land and part of Western Volyn. Northern Bukovina was transferred to the Principality of Moldova. The Crimean Khanate arose in the southern part of Ukraine and Crimea in the 15th century.

Name Ukraine originally referred to individual southwestern Russian lands, meaning the borderlands of the country (from “edge” - border). Over time, it spread to all Ukrainian lands, and since the 16th century it has been used in official documents. Ukraine is divided by the Dnieper into the Right Bank, or Slobodskaya, and the Left Bank. Ukrainians have been acting as an independent ethnic group with characteristic features of language, culture, and way of life since the 14th – 15th centuries. At this time, the self-identification of Ukrainians is not based on ethnicity, but on religious grounds.

In the 15th – 16th centuries in Ukraine, a special subethnic group of the Cossacks was formed from immigrants from northern and eastern Rus', the center of which in the 16th century became the Zaporozhye Sich.

According to the Union of Lublin in 1569, Lithuania united with Poland into one state - the Polish-Lithuanian Commonwealth. It also included Ukrainian lands: Volyn, Kiev region, the eastern part of Podolia, part of Left Bank Ukraine. Ukrainian society, as part of the Polish-Lithuanian Commonwealth, is experiencing the never completed process of forming a national elite - the Orthodox gentry and urban Cossacks. At the same time, at the end of the 16th and beginning of the 17th centuries, the enslavement of the Ukrainian peasantry took place, which was accompanied by the establishment of national-religious inequality, in which Ukrainians were limited in their rights, and the Polish-Catholic population enjoyed various privileges in crafts, trade and other areas. The Ukrainian uprisings of 1591-1596 (K. Kosinsky, S. Nalivaiko) were unsuccessful. According to the Union of Brest in 1596, the Orthodox Church in the territory of the Polish-Lithuanian Commonwealth was subordinated to the Pope. The so-called Uniate Church emerges.

In the 17th century, the process of formation of the Ukrainian nation and the Ukrainian national language began. This century was marked by a significant number of peasant-Cossack uprisings directed against the Polish-gentry authorities: 1606 - a war led by Ivan Bolotnikov; 1630 - uprising led by Taras Fedorovich (Tryasila); 1635 - uprising led by Ivan Sulima; 1637 - uprising under the leadership of P. But (Pavlyuk); 1638 - uprising under the leadership of Y. Ostryanin and K. Skidan; 1648 – 1654 – a war led by Bohdan Khmelnytsky, which resulted in the reunification of Ukraine with Russia. This reunification was beneficial both for Ukraine, which acquired a strong ally in the fight against the Polish-Lithuanian Commonwealth and the Ottoman Empire, and for Russia, for which unification with Ukraine meant strengthening its southern borders. On January 8, 1654, the Pereyaslav Rada decided to reunite the lands of the two states. Left-bank Ukraine received autonomy within Russia. The Right Bank remained under the rule of the Hungarians until the end of the 18th century. The multi-ethnicity of the Ukrainian population simplifies the process of incorporating Ukraine into the Russian Empire (a multi-ethnic state).

The reunification of Ukraine with Russia was not accepted unconditionally by all Ukrainians. Thus, during the Northern War of 1700-1721, Hetman Mazepa attempted to return Left Bank Ukraine to Polish rule. With representatives of Poland and Sweden, he concludes a series of secret treaties directed against Russia, and in October 1708, with part of the foreman and a small number of Cossacks (about two to three thousand), he goes over to the side of the Swedish troops. In this regard, Russian troops defeated the Zaporozhye Sich in 1709. In 1734, the Cossacks, with the permission of the Russian government, founded the New Sich, which, however, did not have its own hetman and was subordinate not so much to the Little Russian government as to the Russian government.

In the 80s of the 18th century, Kiev, Chernigov, Novgorod-Seversk, Kharkov and Yekaterinoslav governorships were created on the territory of Sloboda, Left Bank and Southern Ukraine. The Cossack elders were given equal rights with the Russian nobility (1785), and ordinary Cossacks, having lost a number of privileges, became a separate class, close to state peasants. Somewhat earlier, in May 1783, the tsar’s decree legally confirmed the enslavement of the state peasants of the Left Bank and Sloboda Ukraine; in 1796, the effect of this decree was extended to the peasants of southern Ukraine.

The entire Ukrainian lands, with the exception of Western Ukraine, became part of the Russian Empire in 1793–1795 as a result of the second and third divisions of the Polish-Lithuanian Commonwealth between the three most powerful powers at that time: the Russian Empire, Germany and Austria-Hungary.

The next stage, which significantly changed the lives of Ukrainians, was the abolition of serfdom in the Russian Empire (1861). The rapid development of capitalism begins on the territory of Ukraine, which leads to rapid changes in the social and class structure of the population. Changes affected all segments of the population: property stratification of the peasantry occurred; the rapid increase in the number of the proletariat at the expense of landless peasants and the ruined urban petty bourgeoisie; the nobility is also declining, losing its power in the new economic conditions; The influence of the bourgeoisie is growing.

In the 19th century, consistent discrimination against the Ukrainian population occurred both on the territory of Western Ukraine, which was part of Austria-Hungary, and on the territory of the Russian part of Ukraine. Thus, in Western Ukrainian lands, only Austrians, Hungarians or Poles could occupy leading positions in the administration and court; Teaching in Ukrainian was limited both in schools and higher educational institutions. By the beginning of the twentieth century, there were only two Ukrainian departments at Lviv University: history of Ukraine and Ukrainian literature. In the Russian Empire in 1863, a circular was issued by the Minister of Internal Affairs P. Valuev, according to which the printing of books in the Ukrainian language was prohibited, with the exception of fiction. The decree of Alexander II (dated 1876) prohibited the use of the Ukrainian language in primary schools, courts and government institutions. At the same time, geographical renamings also occurred: the Little Russian province was divided into Chernigov and Poltava, the Sloboda-Ukrainian province was renamed Kharkov.

This position of the government leads to increased political activity of the Ukrainian population, which coincides with general trends in the Russian Empire and the world at the end of the 19th and beginning of the 20th centuries.

The beginning of the twentieth century brings a series of political upheavals, which did not spare Ukraine. Together with the Russian Empire and Austria-Hungary, Ukraine is drawn into the First World War, and then into the civil war.

At the beginning of the twentieth century, only peasants and the national intelligentsia were the bearers of Ukrainian identity, that is, the nation is socially incomplete. In conditions of political instability, this leads to a split within the country. In 1917-1920, several states existed on the territory of modern Ukraine: the Ukrainian People's Republic, the Western Ukrainian People's Republic, the Ukrainian State, which was in a state of civil war with the Ukrainian Soviet Socialist Republic (USSR), which arose in December 1917.

In 1920, as a result of the Soviet-Polish war, Western Ukraine became part of Poland, and in 1939, as a result of the division of spheres of influence between the USSR and Germany, it became part of the Ukrainian SSR.

In 1941-1944, Ukraine was occupied by German troops.

In June 1945, Transcarpathian Ukraine was annexed to the Ukrainian SSR.

In 1954, the Crimean region was transferred from the Russian Federative Socialist Republic to the Ukrainian SSR.

In 1990, the Supreme Council of the Republic adopted the Declaration of State Sovereignty. In 1991, the post of president was created; The Supreme Council was transformed into the Verkhovna Rada.

1.3.2. Brief sketch of culture

Ukrainian culture, like the culture of any state, goes through a number of stages of formation. During the period of antiquity, together with other East Slavic tribes, the Polans, Northerners, Drevlyans, White Croats, Dulebs, Ulichs and Tivertsy interacted with the peoples surrounding them, therefore, in early settlements, the interpenetration of the cultures of the Scythians, Sarmatians, Cimmerians, Dacians, Romans and other peoples is often found . With the emergence of Eastern Proto-Slavs in the Sarmatian stream, interaction with the cultures of other peoples does not disappear. The Proto-Slavs, in connection with military operations and trade relations, perceive many features of the German, Roman and Varangian cultures, enriching the cultures of these peoples with their achievements.

The culture of Kievan Rus (the common state association for future Russians, Ukrainians and Belarusians) is greatly influenced by the Byzantine tradition, which finds significant expression in the religious architecture and book tradition of the 10th – 11th centuries. Sofia of Kiev, Sofia of Polotsk and Sofia of Novgorod were built with the participation of Greek craftsmen. The architecture of these cathedrals is not an exact copy of Byzantine architecture. It combines Greek and Old Russian architectural traditions and includes elements of painting by Balkan artists and Old Russian wooden architecture. Already from the 12th century, Byzantine influence in architecture was weakening, and Greek traditions were enriched by the traditions of local schools. East Slavic customs, rituals, and aesthetic views turn out to be stronger than those introduced from outside.

For quite a long time in Ukraine, the cross-domed type of church inherited from Byzantium has been preserved. But if Greek architecture is characterized by five or three-nave structures, then in Kievan Rus small one-nave churches are also becoming widespread. Thus, the Elias Church, built in the first quarter of the 12th century, is the most striking example of the Chernigov architectural school.

The process of Christianization was accompanied by the formation of new traditions in painting. The initially strong traditions of Byzantine iconography weaken over time and give way to emerging local traditions. The first domestic painters were the monks of the Kiev-Pechersk Monastery Alypiy and Gregory. The icon of the Pechersk Mother of God and the so-called Great Panagia are associated with the name Alypius. By the end of the 11th century, an independent Kiev icon-painting school was taking shape; in the 12th century, icon-painting schools were formed in the Galicia-Volyn and Vladimir-Suzdal principalities.

Actually, Ukrainian traditions take shape in book miniatures. The most ancient of them are found in the “Ostromir Gospel” (1056-1057) - figures of three evangelists.

Speaking about the development of the spiritual culture of Kievan Rus, it is necessary to mention the scientists of the 11th-12th centuries. Thus, the Kiev monk Agapit, as evidenced by the “Kievo-Pechersk Patericon,” successfully practiced medicine based on herbal medicine. The names of Ukrainian doctors Ioann Smereka, Peter Sirianin, Fevronia, Eupraxia Mstislavovna are also known.

After the formation of Galicia-Volyn and Vladimir-Suzdal Rus', Ukrainian culture continued to develop in the southwestern lands. Galician-Volyn Rus maintains close economic, political and cultural ties with the states of Western Europe, especially with Germany and Italy. The most significant centers of development of the spiritual culture of Galician-Volyn Rus are Galich, Lutsk, Zvenigorod, Vladimir-Volynsky, Lvov. Local book centers are formed in them.

Galician-Volyn architecture organically combined the Byzantine-Kyiv spatial composition with elements of the Western European Romanesque style. Early Gothic architecture is manifested in the appearance of round rotunda churches, decorated with pilasters and arcature belts. Instead of flat Kyiv plinth, new block bricks are now used. Galician-Volyn architecture, unlike Kyiv, is white stone. To this day, only one architectural monument of Galician-Volyn Rus of the 13th–14th centuries has been completely preserved. - This is the Vasilievskaya church-rotunda in Vladimir Volynsky, which was built in memory of the holy prince Vasilko Rostislavich.

The culture of Galician-Volyn Rus had a huge influence on the further development of the culture of Ukraine.

German and Polish colonization of Ukrainian lands leads to the development of Western European traditions in Ukrainian culture and the temporary attenuation of original elements. However, already in the 16th – 17th centuries, during the era of the Ukrainian Renaissance, these elements appeared with renewed vigor and were expressed in the development of the Baroque.

The Baroque style, which came from Western Europe, was not presented in its pure form in Ukraine; in the construction of Baroque buildings, architects widely use the traditions of folk art. One of the first buildings of this style in Ukraine was the Jesuit Church of Peter and Paul in Lviv, built in 1610-1630 by the Italian architect Giacomo Briano.

The development of Baroque in Ukraine occurred after the end of the liberation war and the reunification of Ukraine with Russia. On the reunited lands, cities grow, crafts and trade develop, and a new way of life is formed. The construction of churches, Orthodox monasteries, houses of Cossack elders begins everywhere - now they become the main customers. If previously stone buildings were isolated, now their construction is becoming widespread. The architectural style that emerged in Ukraine in the second half of the 17th century is usually called Ukrainian Baroque. The components of the style were national techniques for the types and compositions of buildings, as well as some features of Russian architecture, expressed in the nature of the decor.

In the 18th century, there were no significant changes in the architecture of the western regions of Ukraine. The Baroque style continued to develop here, with features characteristic of the late Baroque in the architecture of Italy, Poland and Austria. Numerous churches are built in the Western Baroque style. For example, St. Nicholas Church in Lviv (1739-1745) with a traditional basilical structure of the building.

At the end of the 18th – beginning of the 19th centuries, classicism came to Ukraine, which, however, developed under the strong influence of Russian traditions. Ukrainian music received significant development at this time. The most prominent representative of classicism in music is D.S. Bortnyansky (Cherubim Song; Christmas and Easter concerts), taken to St. Petersburg as a child and achieved great success in the field of sacred music. In the 19th – 20th centuries, romantic writers Taras Shevchenko (1814 – 1861), Panteleimon Kulish (1819 – 1897) were of great importance for the development of Ukrainian culture; realists Ivan Franko (1856 – 1916); modernists Lesya Ukrainka (1871 – 1913), Mykhailo Kotsiubynsky (1864 – 1913); Pavlo Tychyna (1891 – 1967), Maxim Rylsky (1895 – 1964), Oles Gonchar (b. 1918); actor and musician Alexander Vertinsky (1889 – 1957); experimental playwright Mykola Kulish (1892–1942); film director Alexander Dovzhenko (1894 – 1956); modernist sculptor Alexander Archipenko (1887 – 1963); artist Mykolu Boychuk (1882 - 1939), founder of the school of monumentalists and many others.

In the 20s of the twentieth century, Ukraine entered a period of cultural revival, but, starting from the 30s, it came under the strong political and cultural influence of the USSR. From that time on, the development of art went in the direction of socialist realism. During Khrushchev’s “thaw,” a new generation of “sixties” appears in the country, who are trying to look at the world in a new way. The next revival of culture followed only after 1987.

1.4. Religion

Recently, the traditional religion of Ukraine - Christianity - has been losing ground to non-traditional Protestantism, Islam, and Judaism. However, the majority of believers in Ukraine (76%) are Orthodox Christians, while some consider themselves to be the Moscow Patriarchate, some to the Kyiv Patriarchate, and some to the Ukrainian Autocephalous Church. The Catholic Church of the Eastern Rite (Uniates, up to 14% of believers), as well as Protestantism, Judaism and Islam are quite widely represented.

In the southeastern regions (the territory of the Dnieper left bank and Crimea), the predominant religion is Orthodoxy. In this region, the position of the Ukrainian Orthodox Church of the Moscow Patriarchate (UOC MP) is strong. In the central regions (Kiev, Cherkassy, ​​Khmelnitsky, Zhytomyr, Vinnytsia, Kirovograd and Dnepropetrovsk) the positions of the UOC MP are quite strong, but here the situation is more complex.

There is a large share of parishes of the Ukrainian Orthodox Church of the Kyiv Patriarchate (UOC-KP) and the Ukrainian Autocephalous Orthodox Church (UAOC), which are gaining increasing support from the population. In addition, the Roman Catholic Church is quite widely represented in the central regions of Ukraine.

In the west of Ukraine (Lviv, Ternopil, Ivano-Frankivsk, Rivne, Volyn, Transcarpathian and Chernivtsi regions) the most complex and conflict situation is developing in the religious sphere. In the regions of Galicia, Greek Catholics predominate; in Volyn, in the Transcarpathian and Chernivtsi regions, Orthodoxy occupies a leading place.

There is severe confrontation between Christian denominations. The dominant position is occupied by the Ukrainian Orthodox Church of the Moscow Patriarchate (UOC MP). First Hierarch - Metropolitan of Kiev and All Ukraine Vladimir (Sabodan). The UOC-MP has a Holy Synod independent from Moscow, which elects and appoints its bishops; independent budget; separate status of a legal entity; the right to represent on behalf of Ukraine at Orthodox events of general church significance. The church has more than 9 thousand parishes. According to the latest sociological data, 69% of Orthodox Christians in Ukraine belong to the UOC-MP. In Western Ukraine, where nationalist sentiments are traditionally strong, the UOC-MP has been steadily losing influence in recent years.

The second most influential Orthodox denomination is the Ukrainian Orthodox Church of the Kyiv Patriarchate (UOC-KP), led by Patriarch Filaret (Denisenko). The church unites about 3,000 parishes. The UOC-KP is connected with the Western Ukrainian diaspora and has parishes in the USA and Canada.

The third largest Orthodox Church, the Ukrainian Autocephalous Orthodox Church (UAOC), has about 1,000 parishes. The church was founded in the 20s. XX century During the Soviet years, its administrative center was located in Canada.

The Greek Catholic Church is the de facto representation of the Pope in Ukraine. The head is Archbishop Lyubomir Huzar, elected at the elective synod of the UGCC on January 24-25, 2001 in Lviv. Before this, Huzar was the apostolic administrator of the UGCC. The previous head of the UGCC, Cardinal Miroslav-Ivan Lyubachivsky, died on December 14, 2000. Pope John Paul II confirmed the choice of the Synod and a few days later appointed Huzar a cardinal. The church has 3,301 parishes and is especially influential in western Ukraine.

Along with the UGCC, the Roman Catholic Church operates in Ukraine. 80% of its parishes are concentrated in Western Ukraine. The head is Archbishop of Lviv Marian Yavorsky. Appointed cardinal at the same time as Lubomir Huzar (this is the first time that two cardinals live and work in Ukraine at the same time).

At the moment, the idea of ​​​​creating a United Local Church, which should unite the UOC-MP, the UOC-KP and the UAOC, is intensively developing. The State Committee for Religious Affairs of Ukraine is already developing a program for the creation of a United Local Church. In 2000, the anniversary local council of the UOC-KP was held, dedicated to the 2000th anniversary of the Nativity of Christ. The main theme of the cathedral was the expected granting of autocephaly to Ukrainian Orthodoxy by the Ecumenical (Constantinople) Patriarch Bartholomew I. The cathedral adopted an appeal to the Ecumenical Patriarch Bartholomew, in which he expressed gratitude for the efforts in the formation of a single Orthodox Church in Ukraine, as well as for the fact that he recognizes the annexation of the Kiev metropolis to the Moscow Patriarchate in 1686 illegal, and invited him to come to Ukraine at the end of May 2001. In June 2000, Pope John Paul II visited Ukraine. This was a significant event in the life of believers in Ukraine

2. Factors in the formation of traditions and food culture

2.1. Natural and climatic factor

The nutrition of Ukrainians, like other peoples, was formed largely depending on natural geographical conditions and the directions of economic activity predetermined by them.

Let us remember that by the middle of the twentieth century. In Ukraine, an economic complex developed that combined agriculture with cattle breeding (with the predominance of agriculture), and fishing, hunting, and beekeeping, as ways of acquiring food products, were auxiliary industries. Despite the rapid development of capitalist relations and the domestic market at the end of the 19th and beginning of the 20th centuries, the production and consumption of food in most peasant farms continued to maintain a mainly traditional character.

Since ancient times, the main arable areas in Ukraine were sown with rye, and only in the South large areas, among grains, were allocated to wheat, which at the beginning of the 20th century. already occupied about a third of all sown areas. They also sown buckwheat, millet, barley, oats, legumes - peas, beans, and oilseeds - hemp, flax, poppy. Later, sunflowers spread. From the end of the XIX - beginning of the XX century. Corn is widespread throughout Ukraine, but it does not play a significant role in nutrition.

Vegetable crops were represented by cabbage, beets, carrots, cucumbers, onions, garlic and a relatively new crop - potatoes, which in the 18th century. has become one of the main substitutes for bread, accounting for a third of all homemade food in some areas. From melon crops, pumpkins were grown throughout Ukraine, and watermelon and melon were grown mainly in the southeastern provinces. For seasoning, parsley, parsnips, horseradish, and dill were cultivated; wild mint, thyme, and caraway seeds were also collected.

Naturally, geographical conditions contributed to the development of gardening, which has long been one of the important activities in Ukraine. They grew apples, pears, plums, cherries, and currants.

Cattle breeding, and later animal husbandry, played a significant role in the southern and especially mountainous regions. Peasant farms kept cattle, mainly for milk and as draft power, pigs for meat and fat, sheep for meat (in the Carpathians - and for dairy products), as well as a variety of poultry. The once significant role of beekeeping gradually decreased at the beginning of the 20th century. Of the auxiliary occupations, the most common was fishing. It was facilitated by a network of rivers, a large number of lakes and ponds. As for hunting, it was not very common among peasants due to the high cost of firearms. Wild animals and birds were caught, for the most part, in the Carpathians and Polesie using traps or nets.

Gathering continued to exist in both the 19th and 20th centuries. It significantly supplemented the range of products, which was quite limited for poor owners. They collected mushrooms, blueberries, wild strawberries, viburnum, wild cherries and plums, and elderberries. In the spring, they filtered birch and maple sap, collected sorrel, nettles, quinoa, wild garlic and onions.

2.2. Historical and cultural factor

Ukrainian cuisine is the same heritage of the Ukrainian people as language, literature, music; one can be seriously proud of it and should not be forgotten. Among the Slavic cuisines, Ukrainian rightfully has the status of the most diverse and rich; it has long been widespread outside of Ukraine, despite the attempts of some Soviet “cooking masters” to portray the matter in such a way that Ukrainian cuisine developed only in the 19th century.

The symbolism of folk material culture was especially rich in the sphere of traditional cooking and nutrition. And this is natural, since the Ukrainians - an eternal agricultural people - remained so until the end of the 19th century. Accordingly, this and traditional everyday culture were based on the values ​​of agricultural work, the cult of the earth and fertility, and the veneration of the main value of arable farming - bread. Ukrainian folklore is replete with stories of its exaltation and emphasizing priority: “Bread is the head of everything,” “Without bread, there is no lunch,” “Bread and water means no hunger.”

For the Ukrainian mentality, it is especially symbolic that bread and the feminine principle were identified in the structure of its values: a woman crowned the results of agricultural work by baking bread for the family; She was also the sole manager of family rituals, the main attribute of which was the bread she made. Thus, bread acquired a sacred meaning for Ukrainians, and in addition - the main value in determining ethical, customary, and often aesthetic norms.

For Ukrainians, bread was also the main component of nutrition, indicated not only by the peculiarities of their economic activity, but also by strong traditions caused by regional specifics. Almost until the end of the 18th century. In Ukraine, rye bread predominated, in the southern lands colonized by Ukrainians in the 17th-18th centuries - Tavria, Ekaterinoslav region, Kherson region - wheat bread, in Bukovina, Nadnestriansky Podolia - corn, in the Carpathian region - rye, barley and corn, in the Poltava region - buckwheat.

According to the regionality of agricultural crops, the menu was formed, which in all regions of Ukraine mainly consisted of bread dishes. According to tradition, they were prepared mostly from rye, buckwheat and corn flour: in the Poltava region - from buckwheat, in Slobozhanshchina - from rye with the addition of wheat and barley, in the Hutsul region - from corn (korzhi, malai), in the Boykivshchyna and Lemkivshchyna - from oatmeal (plucked, burnt) or barley (adzimka). When preparing bread, various impurities were often added to flour - bran, potatoes, beans, peas, as well as flour from crushed oak bark, pine or quinoa.

At the turn of the XVIII-XIX centuries. other agricultural traditions and a different range of ethnic foods were introduced. The origins of this tradition come from the southern regions of Ukraine, the development of which dates back to the 18th-19th centuries. and where, in fact, wheat agriculture originated, which later constantly spread throughout Ukraine. This tradition significantly affected the range of dishes of Ukrainian cuisine, however, it almost did not affect the ritual system of bread attributes. However, its symbolic signs are associated specifically with wheat products: large loaves designed for a large family - palyanitsa, loaf and bokhanets; loaf - the main sign of the wedding table and the spiritual image of the wedding; pancakes, etc..

The assortment of flour dishes of Ukrainian cuisine includes a variety of bread products, most of which are ritual (loaf, korochun, lazybones, mandriki, belts, goose, shishki), porridges (millet, barley, kulesha, pentsak, teeth, putrya, crushed), rare flour dishes (millet kulish, barley grain), porridge-like dishes made from flour (lemishka, straw, malai, mamalyga, oatmeal), as well as original drinks (zhur, kulaga), sung by Ivan Kotlyarevsky in “The Aeneid”.

Another ethnic feature of the Ukrainian culinary tradition was a large assortment of vegetable dishes. This includes borscht, cabbage soup, cabbage rolls, sauerkraut, pickles, and pumpkin porridge. Starting from the second half of the 18th century. In Ukraine, potatoes and a variety of potato dishes are distributed - roasts, potato pancakes, comma, klyotski - especially in the Polesie region. Among the population of the Carpathians, dishes made from boiled beans and beans, cooked and seasoned with flour, lard and onions, played an important role. The Hutsuls prepared “tovchenka”: grated poppy seeds, pepper, sugar, onions or dried plums and apples were added to boiled beans, beans and potatoes.

Meat, fish and dairy dishes were also defined by a wide assortment, although as everyday food they were rare for the Ukrainian family. Nevertheless, in the general culinary art and ethnic food traditions they have occupied a fairly prominent place and are marked by originality. Unique in technology and taste were kendyukha, krovenki, krucheniki, roast, sicheniki, bread hlyaki, ham, as well as skolatina, feta cheese, klotukha, zavdavanka, sirokvasha, parushka, etc.

Many of the dishes of Ukrainian cuisine have acquired ethnic and international symbols. Their ethnic symbolism was determined primarily through Ukrainians’ awareness of individual dishes as a kind of code of national culture, inscribed in the system of ethnic history. They also understood them as examples of the highest achievements of their own culinary art.

Samples of world folk cooking and at the same time a marker of original Ukrainian culture back in the 17th-18th centuries. such dishes as borscht, dumplings, dumplings, vodka, compote. After all, the names of all these dishes were used in phrases: Ukrainian borscht, Ukrainian (or Poltava) dumplings, Ukrainian dumplings, Ukrainian vodka, Ukrainian lard.

The most expressive among all the named dishes is Ukrainian borscht, which has become a marked element in Ukrainian ethnic culture. It is no coincidence that it is especially often mentioned in Ukrainian folklore, in addition, often together with another significant marker of ethnic material culture - bread: “What's what, and borscht - to bread,” “Borscht and porridge are good pasture.” Ukrainian borscht is extremely complex to make, it included over 50 components, had complex cooking technology and strictly balanced dosing of ingredients. The latter determined not only the taste, but also made borscht a fairly strong phytotherapeutic agent. It is not for nothing that Ukrainian families cooked borscht no more than once a week.

Almost everywhere in Ukraine there were mainly three types of borscht: red, green and cold, each of which was also divided into varieties. The main components of borscht of any type and variety were cabbage and beets, and starting from the 18th century. - potato. In the south of Ukraine it was customary to add beans to borscht, in the Poltava region - ground millet, in the Carpathians - beans. Borscht was necessarily seasoned with beet kvass, whey or sour cream: kvass was diluted with water, beets, potatoes, cabbage, carrots, beans were chopped, adding crushed lard with onions or butter, a little meat, and during fasting - dried fish. In spring, preference was given to green and cold borscht, made from sorrel, nettle, quinoa, dill, parsley, seasoned with sour cream, eggs, onions, etc.

Borscht, as well as other examples of Ukrainian cuisine: dumplings, dumplings, vodka, were symbols of ethnic culture not only due to their originality, but also because they were woven into ritual culture - and it is not for nothing that they all acted primarily as a component of holiday food.

After all, it is known that ethnic culture is revealed precisely through the richness of its zonal variants, and the greatest outbreaks of development of zonal variants often acquire international significance, that is, their recognition by people of different nationalities as elements of their culture. This happened, by the way, with borscht, which became an element of international culture, recognized by both Belarusians and Russians (they included “Russian borscht” in their cooking), and other peoples.

In Ukrainian ethnicity, dishes, food, and cooking as components of material folk culture went beyond the boundaries of the material world, woven into the fabric of the culture of relationships between people and their spirituality; they often became the core around which certain traditions matured. One of them, directly related to food and dishes, is hospitality and hospitality, the ability to skillfully prepare food, skillfully serve it and the ability to generously receive guests.

Bread, food and hospitality are included in a large layer of agrarian culture, especially characteristic of Ukrainians; its fundamental basis was the economic culture defined for the XVII-XIX centuries. like traditional field farming. It represented a whole series of attributive elements: the cult of the earth, the magic of words and the magic of objects, primarily of tools - all that constituted a worldview system and, at the same time, an important component of traditional culture in general.

2.3. Religious factor

Prohibitions, which for the most part have a long origin, deserve special attention in the nutrition of Ukrainians.

One of the most common prohibitions adopted by the Christian religion is fasting. In general, prohibiting the consumption of food of animal origin on certain days could and would be rational if the need to fast did not cover about half of the calendar year. Some of the prohibitions dictated by Christianity were established during the times of Kievan Rus. For example, the ban on the consumption of horse meat and the consumption of blood was ignored by the people, and the centuries-old struggle of the Christian Church against the “unclean meal” remained useless.

However, some of the rational prohibitions, and the usual restrictions associated with them, continued to exist for centuries. It was forbidden to consume dead animals, and people who skinned animals were not allowed to eat.

The preparation of gourmet food was traditionally timed to coincide with holidays and rituals - the birth of a child, a wedding, farewell to military service. For Maslenitsa, pancakes were always prepared from wheat and buckwheat flour. For the most solemn holidays, meat pies were baked. The ritual dish was uzvar - dried fruit compote. Now these dishes can be found on the menu of restaurants serving national Ukrainian cuisine.

3. Features of national cuisine

3.1. Characteristics of dishes that form the traditional diet of the people Everyday food

The most common dishes in Ukraine were those prepared from plant ingredients. In general, daily food can be divided into two groups: plant foods and foods from animal products. The former, in turn, were divided into grains and vegetables, the latter into meat, dairy and fish. Ukrainian cuisine is characterized by cooking mainly in the following ways: boiling and stewing, to a lesser extent frying and baking.

Among plant foods, grain crops played an important role. The most ancient in origin, easy to prepare and high in calories were porridges, which formed an essential part of folk food. Unlike Belarusians, Ukrainians did not prepare porridge from rye cereals. Porridge-like dishes made from flour of various cereals were very common in Ukraine. Boiled flour dishes, which were previously fermented, have also been common in Ukraine for a long time.

Boiled flour dishes were not limited to porridge-like ones. Dumplings, noodles, dumplings, dumplings, and grouts were very popular. For mashing, noodles, and dumplings, steep unleavened dough was prepared and boiled in fish soup, milk, and water. Ate with different seasonings. Dumplings were filled with cabbage, potatoes, cheese, buckwheat porridge, poppy seeds, dried fruits, and fresh berries. A common unleavened filling was urda (a squeeze formed by boiling grated hemp or poppy seeds). Dumplings were seasoned with lard, butter with onions, sour cream or fermented baked milk. They were prepared from buckwheat or wheat flour mainly on Sundays or holidays.

Of the dishes that were baked, bread was most valued. Bread was not only a food item; in many rituals it performed a symbolic function.

In Ukraine, bread was baked mainly from rye flour, which surprised foreign travelers. More wheat was sown in the south of Ukraine, so the supply of wheat bread was better in this region. In the Poltava and Slobozhanshchina rye bread with buckwheat admixtures predominated, in Polesie - with potato admixtures, in Western Ukraine - barley, corn, oatmeal, and in the Carpathians they baked pure oatmeal.

Bread was prepared once a week, most often on Saturday. This was done by women, less often by girls. Making bread was a kind of ritual, surrounded by a number of prohibitions and restrictions. So, for example, it was forbidden to bake bread on Friday, keep the doors open when the bread was put in the oven, touch the dough to an “unclean” woman, borrow a bread tub, shovel, etc. from home.

Bread symbolized hospitality, kindness, it was used to bless the newlyweds for a happy married life, to greet a mother with a newborn, to greet dear guests with bread and salt, and to enter a new home for the first time.

Ukrainian cuisine, more than Russian or Belarusian, is characterized by vegetable food. Of course, the most popular and favorite among other dishes was borscht. There were three varieties of dishes with this name. The most common was borscht with cabbage, pickled beets, carrots and onions. In the XX century. Potatoes have already been added to the borscht. In the south and east of Ukraine, borscht was most often prepared with beans. It was seasoned with beet kvass, whey, and, if possible, sour cream. On holidays they cooked borscht with meat, and on weekdays they seasoned it with lard. During Lent, dried fish or mushrooms were used and seasoned with oil. In the summer, cold borscht with whey, which was not boiled, was popular. All that was added to the whey was boiled potatoes or beets, parsley, dill, onions, if possible a hard-boiled egg and sour cream.

Onions, garlic, and red pepper were popular seasonings, and a spicy sauce was made from grated horseradish, seasoned with beet kvass or vinegar. Spicy salads were prepared from black and white radishes with butter. They consumed a lot of fresh and pickled cucumbers, and from the beginning of the 20th century. started to pickle the tomatoes.

Potatoes occupied a special place in the diet of Ukrainian peasants. Although it appeared in Ukraine relatively late, a large number of simple and nutritious dishes were prepared from it: stewed, baked, fried, boiled in various forms, prepared potato pancakes and dumplings.

Meat dishes, as we know, were rare in everyday peasant life. They only consumed a lot of lard, both raw and baked, fried, boiled, and also in the form of dressings. Poultry dishes were prepared mainly on Sunday, and livestock dishes were prepared only on holidays.

Dairy foods were consumed more often. On the peasant table there was fresh and sour milk and cheese. On Sundays and holidays they cooked dumplings and baked pies with cheese. They usually sold sour cream and butter, occasionally keeping only a tiny amount for themselves to “whiten” the borscht. Ryazhenka was made from milk heated in the oven and seasoned with sour cream, which was also an everyday dish.

The most common home-made drinks were: uzvary from dried and fresh fruits or berries, varenukha, and kvass. Tea in the 19th century. did not become widespread among the peasantry. They brewed and drank infusions of medicinal plants. Coffee appeared in Ukraine at the beginning of the 20th century (more in the western regions).

3.2. Technological map for preparing a traditional dish

Ukrainian borscht:

1) 1 liter of water

2) 500 g beef meat (or 1 kg soup set)

3) 2 tbsp. spoons of rendered lard

4) 40 g bacon

5) 1/2 beets (or small beets)

6) 1/2 head of cabbage

7) 6 potato tubers

8) 2 onions

9) 2 carrot roots

10) 1 parsley root

11) 1\2 celery root

12) 4 tbsp. spoons of sour cream

13) 1 tbsp. spoon of tomato paste

14) 1 tbsp. spoon of wheat flour

15) 2 teaspoons vinegar

16) 3 - 4 cloves of garlic

17) sugar, salt

18) ground black pepper

19) parsley and dill.

Wash the meat, chop it, boil the meat broth, process the vegetables, cut the onions, carrots, parsley and celery roots into strips and sauté in melted lard with the addition of broth.

Stew the beets, also cut into strips, separately in a cauldron, add lard, tomato paste, sugar, vinegar and a little broth. Combine with sauteed vegetables and simmer a little more.

Put potatoes cut into slices into boiling meat broth, bring to a boil, add cabbage cut into noodles, simmer over low heat for 7 - 10 minutes, add stewed vegetables, fried flour and diluted with cold broth and simmer for another 5 minutes.

At the end of cooking, add salt, pepper, and bay leaf. Season the finished borscht with garlic and bacon, pounded with salt, and let steep for 15 - 20 minutes.

When serving, season the borscht with sour cream and sprinkle with chopped herbs.

Vareniki:

For 1 kg of dough for dumplings, the following quantities of products are needed: flour - 600 g, milk - 250 g, eggs - 3 pcs., sugar - 25 g, butter - 40 g, salt - 10 g.

For 100 g of dough there are approximately 110-115 g of minced meat and 3-5 g of flour for dusting. This is one serving.

It's hard to imagine a Ukrainian table without dumplings. Here we will tell you about the general technology for preparing dumplings.

The dough for dumplings is made from wheat flour, milk or water, eggs, salt, and sugar are added. The water should be cold, even ice-cold, so that the dough does not dry out for a long time and sticks well when making dumplings. The taste of the dough improves significantly with the addition of melted butter.

The cooking technology is as follows. Pour milk into the sifted flour, add eggs, salt, sugar, melted butter and knead the dough of medium thickness (thick dough is difficult to roll out, it is difficult to make dumplings from it).

Roll out the prepared dough into a layer 1-1.5 mm thick and cut into square pieces measuring 5/5 cm. Place minced meat in the center of each square and glue two opposite ends so that the dumpling looks like a triangle.

In some regions of Ukraine, dumplings are made in a semicircular shape. To do this, cut out round shortcakes from the rolled out dough, put minced meat in the middle and mold the semicircular edges of the dumpling. However, this leaves a lot of dough scraps that dry out quickly and require time to process.

The prepared dumplings are placed in a large amount of salted boiling water so that they can cook quietly. Cook the dumplings for 5-6 minutes until they float to the surface. After this, they need to be removed from the water with a slotted spoon, placed in a colander, allowed to drain, put into a saucepan, poured with melted butter and shake slightly so that they are covered with fat and do not stick to one another.

Place uncooked dumplings on wooden trays sprinkled with flour and store in the refrigerator until cooked.

Conclusion

In this course work, I examined the traditions and food culture of the peoples of Ukraine.

The food system consists of a set of certain features of the traditional everyday culture of an ethnic group: a set of food products, methods of processing and preparing dishes, food restrictions, prohibitions and advantages, daily diet, an assortment of ritual dishes, customs associated with the preparation and consumption of food.

Ukrainian cuisine has evolved over many centuries, which has led to its diversity; Ukrainian dishes are distinguished by high taste and nutritional qualities, various combined methods of food processing and complex recipes.

The geographical and climatic conditions of the Ukrainian people’s habitat were so diverse that they made it possible to eat both crop and livestock products. Already during the Trypillian culture (5 thousand years ago), which was inherited by the Slavs, the population of these territories knew wheat, barley and millet. Rye appeared about a thousand years ago, i.e. much later. Cattle breeding, hunting and fishing made the menu very diverse, although even before the beginning of the last century, meat dishes were considered festive by the people.

Dishes of the original national Ukrainian cuisine, which has a rich historical past and traditions, will enrich any daily and holiday table and will always delight your loved ones and guests.

List of used literature:

1) All countries of the world. Encyclopedic reference book / Authors-comp. I.O.Rodin, T.M.Pimenova. M., 2003.

2) Gumilyov L.N. From Rus' to Russia. M., 1995.

3) Janitor F. Slavs in European history and civilization. M., 2001.

4) Dmitriev M.V. Ukrainian culture XIV – XVI centuries. / History of cultures of Slavic peoples. In 3 vols. T. 1:

5) Pokhlebkin V.V. Collection of selected works: National cuisines of our peoples. – M.: Tsentrpoligraf, 1996

6) Smolensky B.L., Belova L.V. Faith and nutrition: Rituals and folk food traditions in world religions. – St. Petersburg, 1994