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Udmurt Cuisine
Udmurt cuisine consists of the cuisine of Udmurtia and the Udmurt people, and is characterized by the rich use of local foods. Old traditions include foods made from grains and flour, especially milled rye, barley, wheat, and buckwheat. Meat, vegetables and black bread are staple foods in Udmurt cuisine. Additional foods include pelmeni, pancakes, pastries and small tarts. Milk is a scarce commodity, and that which exists is often made into ayran, a type of sour milk. The Udmurt people have historically been involved in cattle breeding, agricultural production and hunting. Beekeeping is a common practice among the Udmurts and other groups in the area, and pig farming also exists. Potatoes, vegetables and flax are produced in significant quantities in Udmurtia. For total agricultural production in Russia, Udmurtia was ranked as 33rd. Pelmeni Dumplings (pelmeni) are the most well-known Udmurt national dish, and in Udmurt are called pelnan, which means "ear bread" (пельнянь ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udmurtia
Udmurtia, officially the Udmurt Republic, is a republics of Russia, republic of Russia located in Eastern Europe. It is administratively part of the Volga Federal District. Its capital city, capital is the types of inhabited localities in Russia, city of Izhevsk. It was established as the Udmurt (until 1931 — Votskaya) Autonomous administrative division, Autonomous Region on November 4, 1920. Name The name ''Udmurt'' comes from ('meadow people'), where the first part represents the Permic root or ('meadow, glade, turf, greenery'). This is supported by a document dated 1557, in which the Udmurt people, Udmurts are referred to as ('meadow people'), alongside the traditional Russian name . The second part means 'person' (cf. Komi language, Komi , Mari language, Mari ). It is probably an early borrowing from a Scythian languages, Scythian language: or ('person, man'; Sanskrit: Manus or Manushya), which is thought to have been borrowed from the Sanskrit language, Indo-Ary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udmurt People
The Udmurts (, ) are a Permian (Finno-Ugric) ethnic group in Eastern Europe, who speak the Udmurt language. They mainly live in the republic of Udmurtia in Russia. Etymology The name ''Udmurt'' comes from * 'meadow people,' where the first part represents the Permic root * meaning 'meadow, glade, turf, greenery'. The second part, ''murt'', means 'person' (cf. Komi , Mari , Mordvin ''mirď-''), probably an early borrowing from an Iranian language (such as Scythian): * or * meaning 'person, man' (cf. Persian ). This, in turn, is thought to have been borrowed from the Indo-Aryan term * 'man', literally 'mortal, one who is bound to die' (< PIE 'to die'), compare Old Indic 'young warrior' and Old Indic 'chariot warrior', both connected specifically with horses and chariots. This is supported b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes ( lentils and beans) and tubers (e.g. potato, taro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: ' mare milk', ' () in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century '' Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root ("to separate"), cf. Turkish ("to separate"). Preparation Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water". The traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beekeeping
Beekeeping (or apiculture, from ) is the maintenance of bee colonies, commonly in artificial beehives. Honey bees in the genus '' Apis'' are the most commonly kept species but other honey producing bees such as '' Melipona'' stingless bees are also kept. Beekeepers (or apiarists) keep bees to collect honey and other products of the hive: beeswax, propolis, bee pollen, and royal jelly. Other sources of beekeeping income include pollination of crops, raising queens, and production of package bees for sale. Bee hives are kept in an apiary or "bee yard". The earliest evidence of humans collecting honey are from Spanish caves paintings dated 6,000 BCE, however it is not until 3,100 BCE that there is evidence from Egypt of beekeeping being practiced. In the modern era, beekeeping is often used for crop pollination and the collection of its by products, such as wax and propolis. The largest beekeeping operations are agricultural businesses but many small beekeeping operations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelmeni
Pelmeni (, '' pel’meni'', ; pelmen, , '' pel’men’'', ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia. Pelmeni also have deep roots in the traditions and folklore of the Komi region of northwest Russia and figure prominently in Komi cuisine. The name itself was borrowed from the language of the Komi-Permyaks. Description The dough is made from flour and water, sometimes adding a small portion of eggs. Pelmeni can be served in several ways; for example, they can be cooked in stock, or they can be cooked ''consommé'' and served in a bowl with soup. Pelmeni can be served as a main dish for lunch or dinner, either smothered in butter or prepared Siberian-style, which involves sprinkling them with vinegar and adding freshly ground pepper for extra flavor. The filli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatar Cuisine
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies. Tatar cuisine was influenced by the surrounding peoples – Russians, Mari people, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as ''pilaw'' (pilaf), halvah (''xälwä''), and Sharbat (drink), sherbet (') entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse. Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geograp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
