Английская Википедия:Eastern European cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, countries of the Sarmatic Plain (Belarusian, Russian and Ukrainian cuisine) 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."[1] 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 in kashas 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.[1] The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.[1]
See also
- Armenian cuisine
- Ashkenazi Jewish cuisine
- Azerbaijani cuisine
- Balkan cuisine
- Belarusian cuisine
- Bulgarian cuisine
- Cossack cuisine
- Georgian cuisine
- Hungarian cuisine
- Kazakh cuisine
- Moldovan cuisine
- Ossetian cuisine
- Polish cuisine
- Romanian cuisine
- Russian cuisine
- Slovak cuisine
- Soviet cuisine
- Ukrainian 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. Indiana University Press, 1998. Шаблон:ISBN
- 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, Шаблон:ISBN
- 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, Шаблон:ISBN; 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, Шаблон:ISBN (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, Шаблон:ISBN
- Darra Goldstein, A Taste of Russia: A Cookbook of Russia Hospitality, Russian Life Books, 2nd edition: 1999, Шаблон:ISBN
- Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia. University of California Press, 2013, Шаблон:ISBN
- Anya Von Bremzen, John Welchman. Please to the Table: The Russian Cookbook. Workman Pub., 1990. Шаблон:ISBN
- Metzger, Christine (ed.), Culinaria Germany. Cambridge: Ullmann, 2008.
- Шаблон:Cite book
- Robert Strybel, Maria Strybel, Polish Heritage Cookery. Hippocrene Books, 2005. Шаблон:ISBN
- Massimo Montanari, 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, Шаблон:ISBN
- Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, Шаблон:ISBN
- Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія. Київ: Вища школа, 1992, Шаблон:ISBN (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, 1960; Ukrainian)
- Л. М. Безусенко (ред.): Українська нацiональна кухня. Київ: Сталкер, 2002, Шаблон:ISBN (L. M. Besussenko (Ed.): Ukrainian National Cuisine. Kyiv: Stalker, 2002; Ukrainian)
Шаблон:Europe topic Шаблон:Cuisine
