Cossack Cuisine
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Cossack Cuisine
Cossack cuisine is the traditional cuisine of the Cossacks, Cossack people of present-day Ukraine and Russia. Having emerged in parallel with the settlement of Eastern European steppes, Cossack food culture incorporated elements of various traditions, including European cuisine, European, Central Asian and Caucasus, Caucasian cuisines. Foods and products Fish and seafood Many Cossack hosts were named after rivers along which their members would settle (Dnieper Cossacks, Dnieper, Amur, Volga, Don (river), Don, Yenisey, Kuban (river), Kuban, Terek (river), Terek, Ussuri, and Ural (river), Yaik), and this connection has influenced the Cossack diet, which is dominated by an abundance of Fish as food, fish dishes. In Ivan Kotliarevsky's ''Eneida'' sturgeon, herring and Rutilus heckelii, roach are mentioned among the fish consumed by the poem's heroes, who were inspired by Zaporozhian Cossacks. Ukrainian ethnographer Mykola Markevych also mentioned dishes like borshch with fish, Mis ...
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Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ...
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