Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
Borscht, a beet soup found in many countries of Central and Eastern EuropeSarma (cabbage roll) and mămăligă, popular in Romania, Moldova and other Eastern European countriesKefir, a fermented milk drink originating in the North Caucasus region.
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]
^ abcZibart Eve (2010). Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. pp. 51–. ISBN978-0897327756. Retrieved 4 October 2015. {{cite book}}: |work= ignored (help)
Books on Eastern European cuisineedit
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. ISBN978-0253212108
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, ISBN978-0615691350
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, ISBN978-5952427839; 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, ISBN5-227-00460-9 (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, ISBN978-0803219359
Darra Goldstein, A Taste of Russia: A Cookbook of Russia Hospitality, Russian Life Books, 2nd edition: 1999, ISBN978-1940585031
Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia. University of California Press, 2013, ISBN978-0520275911
Anya Von Bremzen, John Welchman. Please to the Table: The Russian Cookbook. Workman Pub., 1990. ISBN9780894807534
Fragner, Bert (2000). "From the Caucasus to the Roof of the World: a culinary adventure". In Sami Zubaida; Richard Tapper (eds.). A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN1-86064-603-4.
Robert Strybel, Maria Strybel, Polish Heritage Cookery. Hippocrene Books, 2005. ISBN9780781811248
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, ISBN0807046299
Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія. Київ: Вища школа, 1992, ISBN5-11-002319-0 (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, ISBN966-596-462-3 (L. M. Besussenko (Ed.): Ukrainian National Cuisine. Kyiv: Stalker, 2002; Ukrainian)
January 01, 1970
eastern, european, cuisine, encompasses, many, different, cultures, ethnicities, languages, histories, eastern, europe, borscht, beet, soup, found, many, countries, central, eastern, europe, sarma, cabbage, roll, mămăligă, popular, romania, moldova, other, eas. Eastern European cuisine encompasses many different cultures ethnicities languages and histories of Eastern Europe Borscht a beet soup found in many countries of Central and Eastern Europe Sarma cabbage roll and mămăligă popular in Romania Moldova and other Eastern European countries Kefir a fermented milk drink originating in the North Caucasus region The cuisine of the region is strongly influenced by its climate and still varies depending on a country For example East Slavic countries of the Sarmatic Plain Belarusian Russian and Ukrainian cuisine show many similarities Contents 1 Characteristics 2 See also 3 References 4 Books on Eastern European cuisineCharacteristics editAccording 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 edit nbsp Food portal Armenian cuisine Ashkenazi Jewish cuisine Azerbaijani cuisine Balkan cuisine Belarusian cuisine Bulgarian cuisine Cossack cuisine Georgian cuisine Hungarian cuisine Kazakh cuisine Moldovan cuisine Gagauz cuisine Ossetian cuisine Polish cuisine Romanian cuisine Transylvanian Saxon cuisine Russian cuisine Bashkir cuisine Chechen cuisine Circassian cuisine Komi cuisine Mordovian cuisine Tatar cuisine Udmurt cuisine Slovak cuisine Soviet cuisine Ukrainian cuisine Crimean Tatar cuisine Odesite cuisineReferences edit a b c Zibart Eve 2010 Ethnic Food Lover s Companion A Sourcebook for Understanding the Cuisines of the World Menasha Ridge Press pp 51 ISBN 978 0897327756 Retrieved 4 October 2015 a href Template Cite book html title Template Cite book cite book a work ignored help Books on Eastern European cuisine editElena Molohovec Podarok molodym hozyajkam 1861 1917 in Russian English edition Elena Molokhovets Classic Russian Cooking A Gift to Young Housewives Indiana University Press 1998 ISBN 978 0253212108 Institute of Nutrition of the Academy of Medical Scientists of the USSR Kniga o vkusnoj i zdorovoj pishe Moskva Pishevaya promyshlennost 1939 1999 in Russian English edition The Book of Tasty and Healthy Food Iconic Cookbook of the Soviet Union SkyPeak Publishing LLC 2012 ISBN 978 0615691350 Kulinariya Gostorgizdat 1955 1958 Cookery Moscow Soviet state publishing house for business literature 1955 1558 Russian V V Pohlebkin Nacionalnye kuhni nashih narodov Moskva Pishevaya promyshlennost 1980 ISBN 978 5952427839 in Russian English edition V V Pokhlebkin Russian Delight A Cookbook of the Soviet People London Pan Books 1978 V V Pohlyobkin Kulinarnyj slovar ot A do Ya Moskva Centrpoligraf 2000 ISBN 5 227 00460 9 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 ISBN 978 0803219359 Darra Goldstein A Taste of Russia A Cookbook of Russia Hospitality Russian Life Books 2nd edition 1999 ISBN 978 1940585031 Darra Goldstein The Georgian Feast The Vibrant Culture and Savory Food of Georgia University of California Press 2013 ISBN 978 0520275911 Anya Von Bremzen John Welchman Please to the Table The Russian Cookbook Workman Pub 1990 ISBN 9780894807534 Metzger Christine ed Culinaria Germany Cambridge Ullmann 2008 Fragner Bert 2000 From the Caucasus to the Roof of the World a culinary adventure In Sami Zubaida Richard Tapper eds A Taste of Thyme Culinary Cultures of the Middle East 2nd ed London amp New York Tauris Parke Paperbacks ISBN 1 86064 603 4 Robert Strybel Maria Strybel Polish Heritage Cookery Hippocrene Books 2005 ISBN 9780781811248 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 ISBN 0807046299 Mintalova Zubercova Zora Vsetko okolo stola I All around the table I Vydavateľstvo Matice slovenskej 2009 ISBN 978 80 89208 94 4 L Ya Starovojt M S Kosovenko Zh M Smirnova Kulinariya Kiyiv Visha shkola 1992 ISBN 5 11 002319 0 L Ya Starovoit M S Kosovenko Zh M Smirnova Cookery Kyiv Vyscha Shkola 1992 Ukrainian Ukrayinski stravi Kiyiv Derzhavne vidavnictvo tehnichnoyi literaturi URSR 1960 Ukrainian Dishes Kyiv State publishing house of the Ukrainian SSR 1960 Ukrainian L M Bezusenko red Ukrayinska nacionalna kuhnya Kiyiv Stalker 2002 ISBN 966 596 462 3 L M Besussenko Ed Ukrainian National Cuisine Kyiv Stalker 2002 Ukrainian Retrieved from https en wikipedia org w index php title Eastern European cuisine amp oldid 1221639557, wikipedia, wiki, book, books, library,
