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Zakuski
Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink." The word literally means ''something to bite after''. It probably originated and was influenced through the fusion of Slavic, Viking-Nordic and Oriental cultures in early Rus' regions like the Novgorod Republic. The tradition of zakuski is linked to the Swedish and Finnish ''brännvinsbord'' which was also the ancestor of modern smörgåsbord and to meze of the Ottoman Empire and other Middle Eastern cultures. Zakuski are not served as in Scandinavia at the buffet but on the dining table. Zakuski are also a food-in-itself and often not just served as starter to a meal. Zakuski were kept in the houses of the Russian gentry for feeding casual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hors D'oeuvre
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soviet Cuisine
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro- Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak. Etymology The word is found in all the cuisines of the former Ottoman Empire, and originated from the Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of ''beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ''beyin salatası'' (brain salad), ''kalamar tava'' (fried calamari or squid), midye dolma and ''midye tava'' (stuffed or fried mussels), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smörgåsbord
Smörgåsbord () is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". It is typically a celebratory meal and guests can help themselves from a range of dishes laid out for their choice. In a restaurant the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes. Etymology In Northern Europe, the term varies between "cold table" and "buffet": In Norway it is called or ''kaldtbord'', in Denmark (literally "the cold table"), in the Faroe Islands, (cold table); in Germany and in the Netherlands (literally "cold buffet"); in Iceland it is called ("loaded/covered table"), in Estonia it is called ("Swedish table") or ''puhvetlaud'' ("buffet table"), in Latvia ("the cold table"), in Finland ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canapé
A canapé () is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted) wrapped or topped with some savoury food, held in the fingers and often eaten in one bite. Name The name comes from the French word for sofa, drawing on the analogy that the garnish sits atop the bread as people do on a couch. Details Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are ''canapés''. Crackers or small slices of bread or toast or puff pastry are cut into various shapes, used as the base for savory butters or pastes, and often topped with other savory foods such as meat, cheese, fish, caviar, ''foie gras'', purées or relish. Traditionally, ''canapés'' are built on stale bread (although other foods such as puff pastry, crackers ... [...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] |
Polish Language
Polish (Polish: ''język polski'', , ''polszczyzna'' or simply ''polski'', ) is a West Slavic language of the Lechitic group written in the Latin script. It is spoken primarily in Poland and serves as the native language of the Poles. In addition to being the official language of Poland, it is also used by the Polish diaspora. There are over 50 million Polish speakers around the world. It ranks as the sixth most-spoken among languages of the European Union. Polish is subdivided into regional dialects and maintains strict T–V distinction pronouns, honorifics, and various forms of formalities when addressing individuals. The traditional 32-letter Polish alphabet has nine additions (''ą'', ''ć'', ''ę'', ''ł'', ''ń'', ''ó'', ''ś'', ''ź'', ''ż'') to the letters of the basic 26-letter Latin alphabet, while removing three (x, q, v). Those three letters are at times included in an extended 35-letter alphabet, although they are not used in native words. The traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Nobility
The Russian nobility (russian: дворянство ''dvoryanstvo'') originated in the 14th century. In 1914 it consisted of approximately 1,900,000 members (about 1.1% of the population) in the Russian Empire. Up until the February Revolution of 1917, the noble estates staffed most of the Russian government and possessed a Gentry assembly. The Russian word for nobility, ''dvoryanstvo'' (), derives from Slavonic ''dvor'' (двор), meaning the court of a prince or duke (''kniaz''), and later, of the tsar or emperor. Here, ''dvor'' originally referred to servants at the estate of an aristocrat. In the late 16th and early 17th centuries, the system of hierarchy was a system of seniority known as ''mestnichestvo''. The word ''dvoryane'' described the highest rank of gentry, who performed duties at the royal court, lived in it (''Moskovskie zhiltsy''), or were candidates to it, as for many boyar scions (''dvorovye deti boyarskie'', ''vybornye deti boyarskie''). A nobleman is call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Novgorod Republic
The Novgorod Republic was a medieval state that existed from the 12th to 15th centuries, stretching from the Gulf of Finland in the west to the northern Ural Mountains in the east, including the city of Novgorod and the Lake Ladoga regions of modern Russia. The Republic prospered as the easternmost trading post of the Hanseatic League and its Slavic, Baltic and Finnic people were much influenced by the culture of the Viking-Varangians and Byzantine people. Name The state was called "Novgorod" and "Novgorod the Great" (''Veliky Novgorod'', russian: Великий Новгород) with the form "Sovereign Lord Novgorod the Great" (''Gosudar Gospodin Veliky Novgorod'', russian: Государь Господин Великий Новгород) becoming common in the 15th century. ''Novgorod Land'' and ''Novgorod volost usually referred to the land belonging to Novgorod. ''Novgorod Republic'' itself is a much later term, although the polity was described as a republic as early a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kievan Rus'
Kievan Rusʹ, also known as Kyivan Rusʹ ( orv, , Rusĭ, or , , ; Old Norse: ''Garðaríki''), was a state in Eastern and Northern Europe from the late 9th to the mid-13th century.John Channon & Robert Hudson, ''Penguin Historical Atlas of Russia'' (Penguin, 1995), p.14–16.Kievan Rus Encyclopædia Britannica Online. Encompassing a variety of polities and peoples, including East Slavic, Norse, and Finnic, it was ruled by the , fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vodka
Vodka ( pl, wódka , russian: водка , sv, vodka ) is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains, and potatoes since introduced in Europe in the 1700's. Some modern brands use fruits, honey, or maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%. Vodka is traditionally drunk "neat" (not mixed with water, ice, or other mixers), and it is often served ''freezer chilled'' in the vodka belt of Belarus, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Poland, Russia, Sweden, and Ukraine. It is also used in cocktails and mixed dri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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