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Pierogi Gallery
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Europe
Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the area's history. The concept of "Central Europe" appeared in the 19th century. Central Europe comprised most of the territories of the Holy Roman Empire and those of the two neighboring kingdoms of Poland and Hungary. Hungary and parts of Poland were later part of the Habsburg monarchy, which also significantly shaped the history of Central Europe. Unlike their Western European (Portugal, Spain et al.) and Eastern European (Russia) counterparts, the Central European nations never had any notable colonies (either overseas or adjacent) due to their inland location and other factors. It has often been argued that one of the contributing causes of both World War I and World War II was Germany's lack of original overseas colonies. After World War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their own culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.Jacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar Modern Canadian cuisine has maintained this dedication to local ingredients and ''terroir'', as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Slavic Languages
The East Slavic languages constitute one of three regional subgroups of the Slavic languages, distinct from the West and South Slavic languages. East Slavic languages are currently spoken natively throughout Eastern Europe, and eastwards to Siberia and the Russian Far East. In part due to the large historical influence of the Russian Empire and the Soviet Union, the language is also spoken as a lingua franca in many regions of Caucasus and Central Asia. Of the three Slavic branches, East Slavic is the most spoken, with the number of native speakers larger than the Eastern and Southern branches combined. The common consensus is that Belarusian, Russian and Ukrainian are the existent East Slavic languages; Rusyn is mostly considered as a separate language too, but some classify it as a dialect of Ukrainian. The East Slavic languages descend from a common predecessor, the language spoken in the medieval Kievan Rus' (9th to 13th centuries), the Rus' language which later evolve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Slavic Languages
The West Slavic languages are a subdivision of the Slavic language group. They include Polish, Czech, Slovak, Kashubian, Upper Sorbian and Lower Sorbian. The languages have traditionally been spoken across a mostly continuous region encompassing the Czech Republic, Slovakia, Poland, the westernmost regions of Ukraine and Belarus, and a bit of eastern Lithuania. In addition, there are several language islands such as the Sorbian areas in Lusatia in Germany, and Slovak areas in Hungary and elsewhere. Classification West Slavic is usually divided into three subgroups— Czecho-Slovak, Lechitic and Sorbian—based on similarity and degree of mutual intelligibility. The groupings are as follows: Some linguists include Upper and Lower Sorbian in the Lechitic branch, but other linguists regard it as a separate branch. The reason for this is that 'the Sorbian dialects are extremely diverse, and there are virtually no linguistic features common to all Sorbian dialects which dist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and often it takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate or not. Cognates are distinguished from Loanword, loanwords, where a word has been borrowed from another language. The term ''cognate'' derives from the Latin noun '':wikt:cognatus, cognatus blood relative'. Characteristics Cognates need not have the same meaning, which semantic drift, may have changed as the languages developed independently. For example English language, English ''wikt:starve#English, starve'' and Dutch language, Dutch ''wikt:sterven#Dutch, sterven'' 'to die' or German languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eurasia
Eurasia (, ) is the largest continental area on Earth, comprising all of Europe and Asia. Primarily in the Northern and Eastern Hemispheres, it spans from the British Isles and the Iberian Peninsula in the west to the Japanese archipelago and the Russian Far East to the east. The continental landmass is bordered by the Atlantic Ocean and Africa to the west, the Pacific Ocean to the east, the Arctic Ocean to the north, and by Africa, the Mediterranean Sea, and the Indian Ocean to the south. The division between Europe and Asia as two continents is a historical social construct, as many of their borders are over land; thus, in some parts of the world, Eurasia is recognized as the largest of the six, five, or four continents on Earth. In geology, Eurasia is often considered as a single rigid megablock. However, the rigidity of Eurasia is debated based on paleomagnetic data. Eurasia covers around , or around 36.2% of the Earth's total land area. It is also home to the largest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Slavic
Proto-Slavic (abbreviated PSl., PS.; also called Common Slavic or Common Slavonic) is the Attested language, unattested, linguistic reconstruction, reconstructed proto-language of all Slavic languages. It represents Slavic speech approximately from the 2nd millennium B.C. through the 6th century A.D. As with most other proto-languages, no attested writings have been found; scholars have reconstructed the language by applying the comparative method to all the attested Slavic languages and by taking into account other Indo-European languages. Rapid development of Slavic speech occurred during the Proto-Slavic period, coinciding with the massive expansion of the Slavic-speaking area. Dialectal differentiation occurred early on during this period, but overall linguistic unity and mutual intelligibility continued for several centuries, into the 10th century or later. During this period, many sound changes diffused across the entire area, often uniformly. This makes it inconvenient to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old East Slavic
Old East Slavic (traditionally also Old Russian; be, старажытнаруская мова; russian: древнерусский язык; uk, давньоруська мова) was a language used during the 9th–15th centuries by East Slavs in Kievan Rus' and its successor states, from which the Belarusian, Russian, Rusyn, and Ukrainian languages later evolved. Terminology The name of the language is known as ''Old East Slavic'', in reference to the modern family of East Slavic languages. Its original speakers were the Slavic tribes inhabiting territories of today's Belarus, the western edge of Russia, and western and central Ukraine. However, the term ''Old East Slavic'' is not universally applied. The language is traditionally also known as ''Old Russian'', (; russian: древнерусский язык, translit=drevnerusskij jazyk), however the term has been described as a misnomer, because the initial stages of the language which it denotes predate the dialecta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushrooms
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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