East European cuisine
   HOME

TheInfoList



Click Here for Items Related To - East European cuisine
OR:
East European cuisine on:   [Wikipedia]   [Google]   [Amazon]

Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
of the region is strongly influenced by its climate and still varies, depending on a country. For example, countries of the
Sarmatic Plain The East European Plain (also called the Russian Plain, "Extending from eastern Poland through the entire European Russia to the Ural Mountaina, the ''East European Plain'' encompasses all of the Baltic states and Belarus, nearly all of Ukraine, a ...
(
Belarusian Belarusian may refer to: * Something of, or related to Belarus * Belarusians, people from Belarus, or of Belarusian descent * A citizen of Belarus, see Demographics of Belarus * Belarusian language * Belarusian culture * Belarusian cuisine * Byelor ...
, 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." 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. The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat.


See also

* Armenian cuisine * Ashkenazi Jewish cuisine *
Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...
* Balkan cuisine *
Belarusian cuisine Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region. History Belarus cuisine has predominantly Sl ...
* Bulgarian cuisine *
Czech cuisine Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...
* Georgian cuisine *
Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ...
* Kazakh cuisine *
Moldovan cuisine Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws i ...
** Gagauz cuisine *
Ossetian cuisine Ossetian cuisine ( os, Ирон хæринæгтæ ''Iron khɐrinɐgtɐ'') refers to the cooking styles and dishes of the Ossetians. Ossetian pie Fydzhin ( os, Фыдджын, russian: Фыдджин) is a type of meat pie. Three pies ( os, ...
* Polish cuisine *
Romanian cuisine Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in partic ...
*
Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social ...
** Bashkir cuisine **
Komi cuisine Komi cuisine consists of the cuisine of Komi Republic in the north-east of European Russia and the Komi people, and is characterized by the rich use of local foods. Significant differences separate Komis' dining tendencies in the northern and s ...
**
Mordovian cuisine Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally feature ...
** North Caucasian cuisine ***
Chechen cuisine Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus. Chechen cuisine is vast and multifaceted. The basis of Chechen cuisine is: meat, leeks, cheese, pumpkin and corn. The main components o ...
*** Circassian cuisine ** Tatar cuisine **
Udmurt cuisine Udmurt cuisine consists of the cuisine of Udmurtia and the Udmurt people, and is characterized by the rich use of local foods. Old traditions include foods made from grains and flour, especially milled rye, barley, wheat, and buckwheat. Meat, vege ...
**
Yamal cuisine Traditional Yamal cuisine is an important part of national culture of Nenets, Khanty and Komi. Yamal is a hunting and fishing land so many dishes include meat, fowl and fish. Berries and mushrooms are also abundant; this accounts for the w ...
* Slovak cuisine * Soviet cuisine * Ukrainian cuisine ** Crimean Tatar cuisine ** Odessite 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 ''A Gift to Young Housewives'' ( rus, Пода́рок молоды́м хозя́йкам, r=Podarok molodym khozyaykam) is a Russian cookbook written and compiled by Elena Ivanovna Molokhovets (née Burman; ) and usually referred to as "Molokho ...
''. Indiana University Press, 1998. * 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 ''The Book of Tasty and Healthy Food'' (', ''Kniga o vkusnoi i zdorovoi pishche'') is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1 ...
: Iconic Cookbook of the Soviet Union''. SkyPeak Publishing LLC, 2012, * ''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, ; 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, ( 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, * Darra Goldstein, ''A Taste of Russia: A Cookbook of Russia Hospitality'', Russian Life Books, 2nd edition: 1999, * Darra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia''. University of California Press, 2013, * Anya Von Bremzen, John Welchman. ''Please to the Table: The Russian Cookbook''. Workman Pub., 1990. * Metzger, Christine (ed.), ''Culinaria Germany''. Cambridge: Ullmann, 2008. * * Robert Strybel, Maria Strybel, ''Polish Heritage Cookery''. Hippocrene Books, 2005. *
Massimo Montanari Massimo Montanari, currently Professor of Medieval History at Bologna University, is a scholar in Food studies. His interest in the subject stems from his researches and studies in Medieval Agrarian History. He has been invited as visiting prof ...
, ''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, * Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, * Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, ''Кулінарія''. Київ: Вища школа, 1992, (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, (L. M. Besussenko (Ed.): ''Ukrainian National Cuisine''. Kyiv: Stalker, 2002; Ukrainian) {{DEFAULTSORT:Eastern European Cuisine European cuisine Eastern European culture