Eastern European cuisine on:
[Wikipedia]
[Google]
[Amazon]
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe
Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...
.
The cuisine of the region is strongly influenced by its climate
Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologi ...
and still varies, depending on a country. For example, countries of the Sarmatic Plain
The East European Plain (also called the Russian Plain, "Extending from eastern Poland through the entire European Russia to the Ural Mountaina, the ''East European Plain'' encompasses all of the Baltic states and Belarus, nearly all of Ukraine, an ...
( Belarusian, Russian and Ukrainian cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients ...
) show many similarities.
Characteristics
According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used inkasha
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either ...
s and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs. The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.
See also
* Armenian cuisine * Ashkenazi Jewish cuisine *Azerbaijani cuisine
Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...
* Balkan cuisine
* Belarusian cuisine
Belarusian cuisine shares many similarities with cuisines of other Eastern, Central
and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
History
Belarus cuisine has predominantly S ...
* Bulgarian cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical ...
* Czech cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...
* Georgian cuisine
* Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ...
* Kazakh cuisine
* Moldovan cuisine
** Gagauz cuisine
* Ossetian cuisine
Ossetian cuisine ( os, Ирон хæринæгтæ ''Iron khɐrinɐgtɐ'') refers to the cooking styles and dishes of the Ossetians.
Ossetian pie
Fydzhin ( os, Фыдджын, russian: Фыдджин) is a type of meat pie.
Three pies ( os, ...
* Polish cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...
* Romanian cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in partic ...
* Russian cuisine
** Bashkir cuisine
** Komi cuisine
Komi cuisine consists of the cuisine of Komi Republic in the north-east of European Russia and the Komi people, and is characterized by the rich use of local foods.
Significant differences separate Komis' dining tendencies in the northern and ...
** Mordovian cuisine
Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally featur ...
** North Caucasian cuisine
*** Chechen cuisine
Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus.
Chechen cuisine is vast and multifaceted. The basis of Chechen cuisine is: meat, leeks, cheese, pumpkin and corn. The main components of ...
*** Circassian cuisine
** Tatar cuisine
** 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, vege ...
** Yamal cuisine
Traditional Yamal cuisine is an important part of national culture of Nenets, Khanty and Komi. Yamal is a hunting and fishing land so many dishes include meat, fowl and fish. Berries and mushrooms are also abundant; this accounts for the w ...
* Slovak cuisine
* Soviet cuisine
* Ukrainian cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients ...
** Crimean Tatar cuisine
** Odessite cuisine
References
Books on Eastern European cuisine
* Елена Молоховец, ''Подарок молодым хозяйкам'', 1861-1917; in Russian. English edition: Elena Molokhovets, ''Classic Russian Cooking:A Gift to Young Housewives
''A Gift to Young Housewives'' ( rus, Пода́рок молоды́м хозя́йкам, r=Podarok molodym khozyaykam) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; ) and usually referred to as "Molokhov ...
''. Indiana University Press, 1998.
* Institute of Nutrition of the Academy of Medical Scientists of the USSR, ''Книга о вкусной и здоровой пище''. Москва: Пищевая промышленность, 1939-1999; in Russian. English edition: '' The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union''. SkyPeak Publishing LLC, 2012,
* ''Кулинария''. Госторгиздат, 1955-1958 (''Cookery'', Moscow: Soviet state publishing house for business literature, 1955-1558; Russian)
* В. В. Похлебкин, ''Национальные кухни наших народов''. Москва: Пищевая промышленность, 1980, ; in Russian. English edition: V. V. Pokhlebkin. ''Russian Delight: A Cookbook of the Soviet People'', London: Pan Books, 1978
* В. В. Похлёбкин, ''Кулинарный словарь от А до Я''. Москва: Центрполиграф, 2000, ( William Pokhlyobkin, ''Culinary Dictionary''. Moscow: Centrpoligraf, 2000; Russian)
* J. Gronow, S. Zhuravlev, ''The Establishment of Soviet Haute Cuisine''. In ''Educated Tastes: Food, Drink, and Connoisseur Culture''. Ed: Jeremy Strong. University of Nebraska Press, 2011,
* Darra Goldstein, ''A Taste of Russia: A Cookbook of Russia Hospitality'', Russian Life Books, 2nd edition: 1999,
* Darra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia''. University of California Press, 2013,
* Anya Von Bremzen, John Welchman. ''Please to the Table: The Russian Cookbook''. Workman Pub., 1990.
* Metzger, Christine (ed.), ''Culinaria Germany''. Cambridge: Ullmann, 2008.
*
* Robert Strybel, Maria Strybel, ''Polish Heritage Cookery''. Hippocrene Books, 2005.
* Massimo Montanari
Massimo Montanari, currently Professor of Medieval History at Bologna University, is a scholar in Food studies. His interest in the subject stems from his researches and studies in Medieval Agrarian History. He has been invited as visiting ...
, ''Il mondo in cucina (The world in the kitchen)''. Laterza, 2002
* Sidney Mintz. ''Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past''. Beacon Press, 1997,
* Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009,
* Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, ''Кулінарія''. Київ: Вища школа, 1992, (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, ''Cookery'', Kyiv: Vyscha Shkola, 1992; Ukrainian)
* ''Українські страви''. Київ: Державне видавництво технiчної лiтератури УРСР, 1960 (''Ukrainian Dishes''. Kyiv: State publishing house of the Ukrainian SSR
The Ukrainian Soviet Socialist Republic ( uk, Украї́нська Радя́нська Соціалісти́чна Респу́бліка, ; russian: Украи́нская Сове́тская Социалисти́ческая Респ ...
, 1960; Ukrainian)
* Л. М. Безусенко (ред.): Українська нацiональна кухня. Київ: Сталкер, 2002, (L. M. Besussenko (Ed.): ''Ukrainian National Cuisine''. Kyiv: Stalker, 2002; Ukrainian)
{{DEFAULTSORT:Eastern European Cuisine
European cuisine
Eastern European culture