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Livonian Cuisine
Livonian cuisine consists of the cuisine of Livonia and the Livonians, and is characterized by the rich use of local foods. Livonians are a coastal people – since they acquire the bulk of their food from the sea, Livonian families have historically eaten a great deal of fish. The most preferred of these is European flounder ( liv, liestād), but many also consume herring (''ēriņ''), salted herring, and cod (''tūrska''). Pastries Courland (''Kurāmō'') Livonians on the shores of Latvia are the source of the famous vegetable pastry, sklandrausis (''sūrkak''), to which the European Commission gave its ”Traditional Speciality Guaranteed A traditional speciality guaranteed (TSG, plural: ''traditional specialities guaranteed'') is a traditional food product protected under European Union and/or UK law. This label differs from the geographical indications, protected designation of ...” designation in the autumn of 2013. Sklandrausis pastries are regarded as a symbol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Livonia
Livonia ( liv, Līvõmō, et, Liivimaa, fi, Liivinmaa, German and Scandinavian languages: ', archaic German: ''Liefland'', nl, Lijfland, Latvian and lt, Livonija, pl, Inflanty, archaic English: ''Livland'', ''Liwlandia''; russian: Лифляндия, Liflyandiya) is a historical region on the eastern shores of the Baltic Sea. It is named after the Livonians, who lived on the shores of present-day Latvia. By the end of the 13th century, the name was extended to most of present-day Estonia and Latvia, which had been conquered during the Livonian Crusade (1193–1290) by the Livonian Brothers of the Sword. Medieval Livonia, or Terra Mariana, reached its greatest extent after Saint George's Night Uprising that in 1346 forced Denmark to sell the Duchy of Estonia (northern Estonia conquered by Denmark in the 13th century) to the State of the Teutonic Order. Livonia, as understood after the retreat of Denmark in 1346, bordered on the Gulf of Finland in the north, Lake Peipu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Livonians
The Livonians, or Livs ( Livonian: ''līvlizt''; Estonian: ''liivlased''; Latvian: ''līvi'', ''lībieši''), are a Balto-Finnic people indigenous to northern and northwestern Latvia. Livonians historically spoke Livonian, a Uralic language closely related to Estonian and related to Finnish. The last person to have learned and spoken Livonian as a mother tongue, Grizelda Kristiņa, died in 2013, making Livonian a dormant language. As of 2010, there were approximately 30 people who had learned it as a second language. Historical, social and economic factors, together with an ethnically dispersed population, have resulted in the decline of the Livonian population, with only a small group surviving in the 21st century. In 2011, there were 250 people who claimed Livonian ethnicity in Latvia. History Prehistory The exact date of migration of Livonians to the region has been disputed. "The Livonians claim to have inhabited their present homeland for over 5,000 years." "The Finni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Flounder
The European flounder (''Platichthys flesus'') is a flatfish of European coastal waters from the White Sea in the north to the Mediterranean and the Black Sea in the south. It has been introduced into the United States and Canada accidentally through transport in ballast water. It is caught and used for human consumption. The European flounder is oval in shape and is usually right-eyed. It normally grows about 30 cm in length, although lengths of up to 60 cm have been recorded. The upper surface is usually dull brown or olive in colour with reddish spots and brown blotches and this fish can change colour to suit its background, providing an effective camouflage. The underside is pearly-white, giving the fish one of its common names, the white fluke. The lateral line features rows of small tubercles, as do the bases of the dorsal and anal fins. Description The European flounder is a flatfish with an oval-shaped body with a width about half its length. The maximum recor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "sil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salted Herring
Spekesild (Norwegian for ''raw herring pickled in salt'') is Atlantic herring preserved using salt. Salt curing The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes. Until the 1960s, herring was an important export item for Norway, but the decline in the herring fisheries led to these exports stagnating sharply. In the 1990s, exports picked up somewhat, and Russia, Sweden and Poland are important markets. Desaltation The salted herring is soaked in freshwater for one and a half to two hours for desalination before eating. Important food resource In Norway, spekesild was for hundreds of years considered a poor man's diet that kept hunger away. A traditional Norwegian dish with salted herring (spekesild) is along with boiled potatoes, raw onions, dill, pickled beetroots, butter or creme freche and flatbrød Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Courland
Courland (; lv, Kurzeme; liv, Kurāmō; German and Scandinavian languages: ''Kurland''; la, Curonia/; russian: Курляндия; Estonian: ''Kuramaa''; lt, Kuršas; pl, Kurlandia) is one of the Historical Latvian Lands in western Latvia. The largest city is Liepāja, the third largest city in Latvia. The regions of Semigallia and Selonia are sometimes considered as part of Courland as they were formerly held by the same duke. Geography and climate Situated in western Latvia, Courland roughly corresponds to the former Latvian districts of Kuldīga, Liepāja, Saldus, Talsi, Tukums and Ventspils. When combined with Semigallia and Selonia, Courland's northeastern boundary is the Daugava, which separates it from the regions of Latgale and Vidzeme. To the north, Courland's coast lies along the Gulf of Riga. On the west it is bordered by the Baltic Sea, and on the south by Lithuania. It lies between 55° 45′ and 57° 45′ North and 21° and 27° East. The name is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sklandrausis
Sklandrausis ( Livonian dialect: ''sklandrouš'', from Curonian: ''sklanda'' – 'fence-post, wattle fence, slope, declivity'; liv, sūrkak (plural: ''sūr kakūd''), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway. In 2013 European Commission designated sklandrausis with a Traditional specialities guaranteed. Ingredients The dough of sklandrausis is made from rye flour, butter, and water. The potato filling consists of potatoes, sour cream, egg, butter, and salt. The carrot filling consists of carrots, butter, sour cream, egg, and sugar. Preparation Traditionally, the dough is cut in rounds, then the edges of the dough are turned up. The dough is filled with a thin layer of potato filling, topped with a thicker layer of carrot filling, then baked. Sklandrausis are served with milk and honey or with ''skābputra'' (a fermented milk-and-barley gruel). Se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Commission
The European Commission (EC) is the executive of the European Union (EU). It operates as a cabinet government, with 27 members of the Commission (informally known as "Commissioners") headed by a President. It includes an administrative body of about 32,000 European civil servants. The Commission is divided into departments known as Directorates-General (DGs) that can be likened to departments or ministries each headed by a Director-General who is responsible to a Commissioner. There is one member per member state, but members are bound by their oath of office to represent the general interest of the EU as a whole rather than their home state. The Commission President (currently Ursula von der Leyen) is proposed by the European Council (the 27 heads of state/governments) and elected by the European Parliament. The Council of the European Union then nominates the other members of the Commission in agreement with the nominated President, and the 27 members as a team are then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Speciality Guaranteed
A traditional speciality guaranteed (TSG, plural: ''traditional specialities guaranteed'') is a traditional food product protected under European Union and/or UK law. This label differs from the geographical indications, protected designation of origin (PDO) and protected geographical indication (PGI), in that this quality scheme does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates. To qualify for a TSG, a food must be of "specific character" and either its raw materials, production method, or processing must be "traditional". Title III of European Union Regulation 1151/2012 (Articles 17-26) deals with the TSG scheme, with specific terms defined in Article 3: "specific character" is defined as "the characteristic production attributes which distinguish a product clearly from other similar products of the same category", and "traditional" is defined as "pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Equinox (Northern Hemisphere)
The March equinox or northward equinox is the equinox on the Earth when the subsolar point appears to leave the Southern Hemisphere and cross the celestial equator, heading northward as seen from Earth. The March equinox is known as the vernal equinox (spring equinox) in the Northern Hemisphere and as the autumnal equinox in the Southern Hemisphere. On the Gregorian calendar, the northward equinox can occur as early as 19 March or as late as 21 March at 0° longitude. For a common year the computed time slippage is about 5 hours 49 minutes ''later'' than the previous year, and for a leap year about 18 hours 11 minutes ''earlier'' than the previous year. Balancing the increases of the common years against the losses of the leap years keeps the calendar date of the March equinox from drifting more than one day from 20 March each year. The March equinox may be taken to mark the beginning of astronomical spring and the end of astronomical winter in the Northern Hemisphere but m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latvian Cuisine
Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea. Latvian cuisine has been influenced by other countries of the Baltic rim."Latvian Cuisine." Accessed September 2011. |
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