Traditions and food culture of the peoples of the world. Food traditions of different nations as the basis for the development of gourmet tours

FEDERAL AGENCY FOR EDUCATION

State educational institution

Higher professional education

"East Siberian State

University of Technology"

Department of "Social and technological service"

COURSE WORK

in the discipline "Traditions and culture of nutrition of the peoples of the world"

"Research on Food Traditions and Culture

peoples of Ukraine"

Completed: student gr. 189-2

Sotnikov A.V.

Checked by: Dylenova I.I.

Introduction

1. General information about the country

1.1. Natural and climatic conditions

1.2. traditional economy

1.3. History and culture

1.4. Religion

2. Factors in the formation of traditions and food culture

2.1. Natural and climatic factor

2.2. Economic factor

2.3. Historical and cultural factor

2.4. Religious factor

3. Features of national cuisine

3.1. Characteristics of the dishes that form the traditional diet of the people

3.2. Technological map of cooking

Conclusion

List of used literature

Introduction

Culture, as a combination of material and spiritual values, expresses the level of historical development achieved by mankind, and the cultural process includes the ways and methods of creating tools, objects and things that a person needs. Material culture covers the entire sphere of material activity and its results, the totality of material goods created by people. It characterizes the transformative activity of a person from the point of view of its influence on the development of a person, revealing to what extent it makes it possible to apply his abilities, creative possibilities, talents. Material culture includes: the culture of labor and material production (tools, technological processes, methods of cultivating the land and growing food);
culture of life.

The relevance of research. The most important element of material culture and the basis of the life support of any people is its traditional food system. The food culture has evolved over the centuries, the accumulated experience has been passed down from generation to generation, thanks to which its ethnic features have been preserved: the composition and methods of preparing everyday, festive and ritual dishes, eating habits, table etiquette and much more. The components of the traditional diet, determined by the natural and geographical environment and economic activity, the worldview and worldview of a particular ethnic group, national traditions, determine to a certain extent the way of life and mentality of any people, including the Tatar-Mishars.

The study of traditional food as one of the most conservative elements of culture makes it possible to reconstruct and revive some food traditions, makes it possible to make broad historical comparisons and come to certain conclusions regarding common and specific elements in the people's nutrition system, which is attracting more and more attention from researchers from various sciences, including historical - theory and history of culture.

The study of the culinary traditions of the peoples of Ukraine is not only of scientific and educational, but also of practical importance, because it can contribute to the improvement of the modern model of nutrition, its enrichment with the best elements of traditional national cuisine, which, for one reason or another, are not in demand today. In this aspect, the indicated problem is considered for the first time. This is the relevance of our study.

1. General information about the country

1.1. Natural and climatic conditions

natural conditions. The territory of Ukraine is located in the southwestern part of the East European Plain, in the temperate continental climate zone, where three natural zones are represented: the zone of mixed forests, forest-steppe and steppe. A narrow strip of the coast of the Crimean peninsula (Southern coast of Crimea) has a Mediterranean climate. Altitudinal zonality is developed in the Carpathians and Crimea.

Relief and geological structure of the territory of Ukraine are very diverse: 70% of the territory is occupied by lowlands, 25% by highlands, 5% by mountains. In the west, the mountain ranges of the Ukrainian Carpathians rise, and in the extreme south - the massifs of the Crimean mountains. The elevation of the flat part above sea level is on average 175 m, and the maximum height is noted within the Khotyn Upland in the Chernihiv region (Berda, 515 m). On the Azov-Black Sea coast, absolute heights fluctuate within 10-25 m, at higher elevations - 300-400 m; the heights of the Crimean Mountains - 700-1000 m (Roman-Kosh - 1545 m); the mountain ranges of the Ukrainian Carpathians reach 1200-2000 m, and the highest point of all Ukraine - the city of Hoverla - 2061 m. The north of the country is occupied by the Polissya lowland; on the left bank of the Dnieper, the Dnieper lowland adjoins it. In the south, there is a vast and flat Black Sea low-lying plain. The Precambrian Ukrainian shield is expressed in the modern relief of the Dnieper and Azov uplands. The ancient rocks that make up it in many places come to the surface, forming steep banks of river valleys. The Volyn upland and the less high plain Lesser Polesie (in the west) are confined mainly to the Volyn-Podolsk plate and the Galicia-Volyn depression. In the southeast there is the Donetsk Upland with a Hercynian folded base.

Climate of Ukraine temperate continental, humid in the west, dry steppe in the south, Mediterranean on the southern slope of the Crimean Mountains. On average, the territory of Ukraine receives from 95 to 127 kcal/cm² of total solar radiation per year, which comes mainly in the spring and summer. The main precipitation is brought by cyclones, mainly of Atlantic origin. Annual precipitation decreases from northwest to southeast from 600 mm or more to 300 mm. In the Carpathians falls 1500 mm, in the Crimean mountains - more than 1000 mm per year.

Winter in Ukraine lasts from 55-75 days in the southwest to 120-130 days in the northeast. It is characterized by a large variability in air temperatures, frequent thaws, ice. The height of snow cover in the north-west of Ukraine is about 30 cm, in the south - 10 cm or less. The summer is warm, hot in the south and comes already in early May. There are dust storms, dry winds during long rainless periods - from 50 to 100 days or more (Black Sea region). In some years, showers are possible, accompanied by strong winds, thunderstorms, and hail. The climatic conditions of Ukraine are favorable for agriculture, the development of animal husbandry, the life of the population and its recreation.

Vegetation and soils. The total area of ​​forests in the country is no more than 15% of its territory. About 5 million hectares of forest plantations have been planted. The main forest-forming species are pine, oak, hornbeam, beech, spruce, fir, linden, maple, birch, poplar, and alder. The flora of the Mountainous Crimea is peculiar. The lower part of its southern slope is occupied by a belt of sparse dry juniper-oak forests and wild pistachios. Large areas are occupied by landscape parks - Alupka, Miskhorsky, where many exotic species grow: Lebanese cedar, Mexican pine, cypress, magnolia, etc. Representatives of tropical and subtropical flora from all over the world feel good in the Nikitsky Botanical Garden.

Water resources. There are more than 71 thousand rivers and streams in Ukraine, their total length is 248 thousand km. The total volume of water resources is 209.8 km³ per year.

The main rivers of the flat part of Ukraine are the Dnieper (flow volume - 53.4 km³ in an average year), Dniester (8.7), Tisza (6.3), Southern Bug (3.4), Seversky Donets (5 km³) . Plain rivers have a spring flood, mountain rivers have a flood regime.

Lakes are scattered all over Ukraine. There are about 20 thousand of them in total, but only 30 of them have an area of ​​​​more than 10 km². The largest salt lake Yarpug (134 km²) is located in the lower reaches of the Danube. The country's largest freshwater lake Svityaz (24.2 km²) is located in Polesie. Almost 2% of the territory of Ukraine is occupied by swamps.

Ukraine is washed by the waters of two seas - the Azov and the Black, giving it direct access to the World Ocean.

1.2. traditional economy

Ukraine is a state with highly developed industry, agriculture and transport. The basis of its economy is fuel and energy, machine-building complexes and complexes for the production of reconstruction materials and chemicals.

Industry

The fuel and energy industry is distinguished by the predominance of the extraction of hard and brown coal over the extraction of oil and natural gas. The republic imports fuel (oil and gas) from Russia and other CIS republics. The basis of the electric power industry is made up of large thermal stations operating on coal, natural gas and fuel oil. The cost of generating electricity at thermal power plants is high, due to the high cost of mining Donetsk coal. Hydroelectric power plants account for a small share of electricity produced in Ukraine. The largest HPPs form a cascade of six stations on the Dnieper with a total capacity of over 3 million kW. (Kyiv, Kanev, Kremenchug, Dneprodzerzhinsk, Dneproges, Kakhovskaya). There are nuclear power plants. At one of them - the Chernobyl nuclear power plant in 1986 there was a major accident, in connection with which the construction of new nuclear power plants was suspended. Now an increased level of radiation is observed on an area of ​​about 10 thousand km 2 (including in Ukraine - 1.5 thousand km 2). Despite the large number of power plants, Ukraine is experiencing a shortage of electricity.

Ferrous metallurgy- a highly developed branch of the economy of Ukraine. The presence of large reserves of coking coal and iron ore led to the creation in Ukraine of a powerful metallurgical base, as well as metal-intensive engineering. The main region of the coal industry is Donbass. Gas is produced in the Shebelinka area. Oil refineries operate in Kremenchug, Lisichansk, Kherson, and Odessa.

Non-ferrous metallurgy represented by the smelting of titanium, magnesium, aluminium, zinc, and mercury.

Machine building complex- leading in the national economy of Ukraine. Many metal-intensive industries have been formed here for a long time. Ukraine specializes in the production of ships and diesel locomotives, trucks and tractors, metallurgical, mining and power equipment.

The geography of machine-building centers is very diverse: rolling mills, metallurgical equipment, excavators (Kramatorsk), coal combines and mine equipment (Gorlovka), diesel locomotives (Lugansk). Automotive industry is developed in Kremenchug and Zaporozhye. The main center of metal-intensive and labor-intensive engineering is Kharkov. Ships are built in Nikolaev and Kherson, buses - in Lvov. In the western regions of Ukraine, labor-intensive industries are developing: instrument making, electrical engineering and electronics.

Diverse chemical industry uses local raw materials: metallurgy and coke chemistry waste, gas, coal, salts.

Branches of specialization - production of mineral fertilizers, soda, synthetic dyes. The chemistry of organic synthesis and polymers is underdeveloped. Petrochemical enterprises operate in Gorlovka and Severodonetsk. Mineral fertilizers are produced in Dneprodzerzhinsk, Sumy, Konstantinovka, soda - in Lisichansk and Slavyansk, varnishes and paints - in Dnepropetrovsk.

The proximity of Ukraine to the seas into which its rivers flow contributed to the development shipbuilding . Shipyards of Nikolaev, Kherson, Kyiv produce a wide variety of ships.

On the basis of deposits of mineral raw materials building materials industry.

Agriculture

The industry of Ukraine is combined with a developed intensive agriculture. The agro-industrial complex of Ukraine is very significant in terms of its scale. Flax, grass for dairy cattle, and rye are grown in the north. Winter wheat, sugar beet, corn, sunflower are sown in the steppe, pigs, poultry, meat and dairy cattle are bred. There are many orchards and vineyards in Transcarpathia and on the Black Sea coast, and essential oil crops are grown. A highly developed food industry relies on a powerful raw material base. Especially significant is the production of sugar, vegetable and animal oils. The needs of agriculture in technology are satisfied by numerous factories of agricultural machines.

Ukrainian chernozems are distinguished by fertility and a high degree of plowing. Due to the lack of water resources and moisture supply, a significant part of the territory of the south of Ukraine is classified as a zone of "risky" agriculture, which requires land irrigation. Great importance of horticulture and viticulture.

Ukraine is poor in natural pastures, so animal husbandry relies on fodder provided by agriculture. Cattle and pig breeding predominates.

Transport

A developed network of land and waterways forms a large transport system. In terms of the density of the railway network, the country ranks first in the CIS, in terms of the length of roads it is second only to Russia. Maritime transport of Ukraine maintains links with many countries of the world. Coal, soda, ore, bread, building materials are exported through Ukrainian ports. Timber, oil, chemical raw materials, products of tropical agriculture are imported. River navigation is developed on the Dnieper.

1.3. History and culture

1.3.1. Brief outline of history

The ancestors of the Eastern Slavs appear on the territory of modern Ukraine around the 7th - 3rd centuries BC. Archaeological research indicates that part of the settlements of the Chernolesskaya archaeological culture undoubtedly belongs to them. Such, for example, are the Belsk and Nemirovsk settlements. The Slavic population was also among the tribes of the Zarubintsy (late I millennium BC - early I millennium AD) and Chernyakhov (II - V centuries AD) archaeological cultures, the territory of which covers the forest-steppe and part of the forest regions of modern Ukraine. They were engaged in agriculture, cattle breeding, crafts, traded with neighboring tribes, Greek cities of the Northern Black Sea region and Roman provinces along the river. Danube.

It is reliably known that in the IV-VII centuries AD. The Middle Dnieper region is occupied by a union of Slavic tribes, whose representatives are called Ants by medieval writers and scientists, and later - Russ or Ross. Name Rus later spread to all Eastern Slavs.

By the 7th - 8th centuries, East Slavic tribes of Polyans, Severians, Drevlyans, White Croats, Dulebs, Ulichs and Tivertsy lived on the territory of modern Ukraine. At the end of the 8th century AD. the first East Slavic state arises, which is called Kievan Rus. Its political, commercial and cultural center from 882 (after the capture by Prince Oleg) until 1132 is the city of Kyiv, whose name in the "Tale of Bygone Years" is associated with the name of one of the three legendary brothers: Kyi, Shchek and Khoriv - the founders of the city. Kievan Rus was one of the most powerful states of its time. It flourished during the reign of Yaroslav the Wise (1019 - 1054), after whose death a gradual but consistent process of fragmentation of the state begins. Specific principalities (on the territory of modern Ukraine there were Chernigov-Seversk, Pereyaslav, Kiev, Volyn, Podolsk principalities, partly Galician and Turov) are constantly bloody wars for territory and supreme power, which greatly weakened Kievan Rus and, ultimately, led to its decentralization (the rise of three centers - Galich, Chernigov and Vladimir) and disintegration. An attempt by Roman Mstislavich of Galicia and Volynsky to rebuild Rus' on the model of the Holy Roman Empire failed due to internecine strife. During the XII-XIII centuries, the Kyiv princes continued to lead joint campaigns against external enemies: the Pechenegs, Polovtsy, Mongol-Tatars, but the fall of Kievan Rus was inevitable.

In the 13th century, Kievan Rus was ravaged by the Mongol-Tatars. Kyiv ceased to be not only the economic and political, but also the ecclesiastical center of Rus', although its significance in religious life remained significant. In 1299 the metropolitan moved to Vladimir (on the Klyazma). After the coronation of Daniil Galitsky, two Russias are formed - South-Western and North-Eastern. In the 14th century, the Grand Duchy of Lithuania captured Chernihiv-Severshchina, Podolia and Kiev region, most of Volhynia. Poland took possession of the Galician land and part of Western Volhynia. Northern Bukovina was ceded to the Moldavian Principality. In the southern part of Ukraine and in the Crimea, the Crimean Khanate arose in the 15th century.

Name Ukraine originally referred to separate southwestern Russian lands, meaning the borderland of the country (from "krai" - border). Over time, it spread to all Ukrainian lands, and has been used in official documents since the 16th century. Ukraine is divided by the Dnieper into the Right Bank, or Slobodskaya, and the Left Bank. As an independent ethnic group with characteristic features of language, culture, way of life, Ukrainians have been performing since the 14th-15th centuries. At this time, self-identification of Ukrainians is not based on ethnicity, but on religious grounds.

In the 15th-16th centuries, a special sub-ethnos of the Cossacks was formed in Ukraine from immigrants from northern and eastern Rus', the center of which in the 16th century was the Zaporizhzhya Sich.

According to the Union of Lublin in 1569, Lithuania united with Poland into one state - the Commonwealth. It also included Ukrainian lands: Volyn, Kiev region, the eastern part of Podolia, part of the Left-bank Ukraine. The Ukrainian society as part of the Commonwealth is going through the process of formation of the national elite - the Orthodox gentry and the urban Cossacks - that has not yet ended. At the same time, at the end of the 16th - beginning of the 17th centuries, the enslavement of the Ukrainian peasantry took place, which was accompanied by the establishment of national and religious inequality, in which Ukrainians were limited in their rights, and the Polish-Catholic population enjoyed various privileges in crafts, trade and other spheres. The uprisings of Ukrainians in 1591-1596 (K. Kosinsky, S. Nalivaiko) were unsuccessful. According to the Union of Brest in 1596, the Orthodox Church on the territory of the Commonwealth was subordinated to the Pope. There is a so-called Uniate Church.

In the 17th century, the process of formation of the Ukrainian nation and the Ukrainian national language began. This century was marked by a significant number of peasant-Cossack uprisings directed against the Polish-gentry authorities: 1606 - a war led by Ivan Bolotnikov; 1630 - an uprising led by Taras Fedorovich (Shaker); 1635 - an uprising led by Ivan Sulima; 1637 - an uprising led by P. But (Pavlyuk); 1638 - an uprising led by Y. Ostryanin and K. Skidan; 1648 - 1654 - the war led by Bohdan Khmelnitsky, which resulted in the reunification of Ukraine with Russia. This reunification was beneficial both for Ukraine, which acquired a strong ally in the struggle against the Commonwealth and the Ottoman Empire, and for Russia, for which unification with Ukraine meant the strengthening of the southern borders. On January 8, 1654, the Pereyaslav Rada decided to reunite the lands of the two states. Left-bank Ukraine received autonomy within Russia. The Right Bank until the end of the 18th century remained under the rule of the Hungarians. The multi-ethnicity of the Ukrainian population simplifies the process of incorporating Ukraine into the Russian Empire (poly-ethnic state) is simplified.

The reunification of Ukraine with Russia was not accepted unconditionally by all Ukrainians. Thus, during the Northern War of 1700-1721, Hetman Mazepa made an attempt to return the Left-Bank Ukraine to the rule of Poland. With representatives of Poland and Sweden, he concludes a number of secret agreements directed against Russia, and in October 1708, with part of the foreman and a small number of Cossacks (about two to three thousand), he goes over to the side of the Swedish troops. In this regard, Russian troops in 1709 defeated the Zaporizhzhya Sich. In 1734, the Cossacks, with the permission of the Russian government, founded the New Sich, which, however, did not have its own hetman and was subordinate not so much to the Little Russian as to the Russian government.

In the 80s of the 18th century, Kyiv, Chernihiv, Novgorod-Seversk, Kharkov and Yekaterinoslav governorships were created on the territory of Sloboda, Left-bank and Southern Ukraine. The Cossack foreman was equalized in rights with the Russian nobility (1785), and the ordinary Cossacks, having lost a number of privileges, turned into a separate class, close to the state peasants. Somewhat earlier, in May 1783, the enslavement of the state peasants of the Left-Bank and Sloboda Ukraine was legally confirmed by a royal decree; in 1796, the effect of this decree was extended to the peasants of southern Ukraine.

Ukrainian lands, with the exception of Western Ukraine, became part of the Russian Empire in 1793-1795 as a result of the second and third divisions of the Commonwealth between the three most powerful powers at that time: the Russian Empire, Germany and Austria-Hungary.

The next stage, which significantly changed the life of Ukrainians, was the abolition of serfdom in the Russian Empire (1861). On the territory of Ukraine, the rapid development of capitalism begins, which leads to a rapid change in the social class structure of the population. The changes affected all segments of the population: there was a property stratification of the peasantry; the rapid increase in the size of the proletariat at the expense of the landless peasants and the ruined urban petty bourgeoisie; the nobility is also in decline, which is losing its power in the new economic conditions; growing influence of the bourgeoisie.

In the 19th century, consistent discrimination against the Ukrainian population took place both on the territory of Western Ukraine, which was part of Austria-Hungary, and on the territory of the Russian part of Ukraine. So, in the Western Ukrainian lands, only Austrians, Hungarians or Poles could occupy leading positions in the administration, the court; teaching in Ukrainian was limited both in schools and higher educational institutions. By the beginning of the 20th century, there were only two Ukrainian departments at Lviv University: the history of Ukraine and Ukrainian literature. In the Russian Empire in 1863, a circular was issued by the Minister of Internal Affairs P. Valuev, according to which it was forbidden to print books in the Ukrainian language, with the exception of fiction. The decree of Alexander II (dated 1876) prohibited the use of the Ukrainian language in elementary schools, courts and government institutions. At the same time, geographical renaming also took place: the Little Russian province was divided into Chernigov and Poltava, the Sloboda-Ukrainian province was renamed Kharkov.

This position of the government leads to an increase in the political activity of the Ukrainian population, which coincides with the general trends in the Russian Empire and the world in the late 19th and early 20th centuries.

The beginning of the 20th century brings a number of political upheavals that did not bypass Ukraine. Together with the Russian Empire and Austria-Hungary, Ukraine is drawn into the First World War, and then into the Civil War.

At the beginning of the 20th century, only the peasants and the national intelligentsia were the bearers of Ukrainian identity, that is, the nation is socially incomplete. In conditions of political instability, this leads to a split within the country. In 1917-1920, several states existed on the territory of modern Ukraine: the Ukrainian People's Republic, the Western Ukrainian People's Republic, the Ukrainian state, which was in a state of civil war with the Ukrainian Soviet Socialist Republic (Ukrainian SSR), which arose in December 1917.

In 1920, as a result of the Soviet-Polish war, Western Ukraine went to Poland, and in 1939, as a result of the division of spheres of influence between the USSR and Germany, it became part of the Ukrainian SSR.

In 1941-1944 Ukraine was occupied by German troops.

In June 1945, Transcarpathian Ukraine was annexed to the Ukrainian SSR.

In 1954, the Crimean region was transferred from the Russian Federal Socialist Republic to the Ukrainian SSR.

In 1990, the Supreme Council of the Republic adopted the Declaration of State Sovereignty. In 1991 the post of president was established; The Supreme Council was transformed into the Verkhovna Rada.

1.3.2. A Brief Outline of Culture

Ukrainian culture, like the culture of any state, goes through a number of stages of formation. In the period of antiquity, along with other East Slavic tribes, the Polyane, Severyans, Drevlyans, White Croats, Dulebs, Ulichs and Tivertsy interact with the peoples surrounding them, therefore, in the early settlements, the interpenetration of the cultures of the Scythians, Sarmatians, Cimmerians, Dacians, Romans and other peoples is often found . With the separation of the Eastern Proto-Slavs in the Sarmatian stream, interaction with the cultures of other peoples does not disappear. Proto-Slavs in connection with military operations, trade relations perceive many features of the German, Roman and Varangian cultures, enrich the cultures of these peoples with their achievements.

The culture of Kievan Rus (a common state association for future Russians, Ukrainians and Belarusians) is greatly influenced by the Byzantine tradition, which finds significant expression in the religious architecture and book tradition of the 10th-11th centuries. Sophia of Kyiv, Sophia of Polotsk and Sophia of Novgorod were erected with the participation of Greek masters. The architecture of these cathedrals is not an exact copy of the Byzantine architecture. It combines Greek and Old Russian architectural traditions, includes elements of painting by Balkan artists and Old Russian wooden architecture. Since the 12th century, Byzantine influence in architecture has been weakening, and Greek traditions have been enriched by the traditions of local schools. East Slavic customs, rituals, aesthetic views are stronger than those introduced from outside.

For quite a long time in Ukraine, the cross-domed type of church inherited from Byzantium has been preserved. But if Greek architecture is characterized by five or three-nave buildings, then in Kievan Rus, small single-nave churches are also widespread. Thus, the Elias Church, built in the first quarter of the 12th century, is the most striking example of the Chernihiv architectural school.

The process of Christianization was accompanied by the formation of new traditions in painting. The initially strong traditions of Byzantine iconography weaken over time and give way to emerging local traditions. The first domestic painters were the monks of the Kiev-Pechersk monastery Alipy and Gregory. The name of Alipiy is associated with the icon of the Mother of God of the Caves and the so-called Great Panagia. By the end of the 11th century, an independent Kyiv icon-painting school was formed; in the 12th century, icon-painting schools were formed in the Galicia-Volyn and Vladimir-Suzdal principalities.

Actually Ukrainian traditions are formed in book miniatures. The oldest of them are found in the "Ostromir Gospel" (1056-1057) - the figures of the three evangelists.

Speaking about the development of the spiritual culture of Kievan Rus, it is necessary to mention the scientists of the XI-XII centuries. So, the Kyiv monk Agapit, as evidenced by the Kiev-Pechersky Patericon, successfully practiced medicine based on herbal medicine. Also known are the names of Ukrainian healers John Smereka, Peter the Syrian, Fevronia, Evpraksia Mstislavovna.

After the formation of Galicia-Volyn and Vladimir-Suzdal Rus, Ukrainian culture continues to develop in the southwestern lands. Galicia-Volyn Rus maintains close economic, political and cultural ties with the states of Western Europe, especially with Germany and Italy. Galich, Lutsk, Zvenigorod, Vladimir-Volynsky, Lvov become the most significant centers for the development of the spiritual culture of Galicia-Volyn Rus. They form local book centers.

Galicia-Volyn architecture organically combined the Byzantine-Kyiv spatial composition with elements of the Western European Romanesque style. Early Gothic architecture is manifested in the appearance of round rotunda churches, decorated with pilasters and arched belts. Instead of a flat Kyiv plinth, a new block brick is now used. Galicia-Volyn architecture, in contrast to Kyiv, is white stone. Until now, only one architectural monument of Galicia-Volyn Rus of the XIII-XIV centuries has been completely preserved. - This is the Vasilevsky rotunda church in Vladimir Volynsky, which was built in memory of the holy prince Vasilko Rostislavich.

The culture of Galicia-Volyn Rus had a huge impact on the further development of the culture of Ukraine.

German and Polish colonization of Ukrainian lands leads to the development of Western European traditions in Ukrainian culture and the temporary fading of original elements. However, already in the 16th-17th centuries, in the era of the Ukrainian Renaissance, these elements manifest themselves with renewed vigor and are expressed in the development of the Baroque.

The Baroque style, which came from Western Europe, was not presented in its pure form in Ukraine; when constructing Baroque buildings, architects widely use the traditions of folk art. One of the first buildings of this style in Ukraine was the Jesuit Church of Peter and Paul in Lvov, built in 1610-1630 by the Italian architect Giacomo Briano.

The development of baroque in Ukraine falls on the time after the end of the war of liberation and the reunification of Ukraine with Russia. Cities are growing on the reunited lands, crafts, trade are developing, a new way of life is being formed. Everywhere the construction of churches, Orthodox monasteries, houses of the Cossack elders begins - now they are becoming the main customers. If earlier stone buildings were isolated, now their construction is becoming massive. The architectural style that was formed in Ukraine in the second half of the 17th century is commonly called Ukrainian Baroque. The components of the style were national techniques of types and compositions of buildings, as well as some features of Russian architecture, expressed in the nature of the decor.

In the 18th century, there were no significant changes in the architecture of the western regions of Ukraine. Here the Baroque style continued to develop with features characteristic of the late Baroque in the architecture of Italy, Poland and Austria. Numerous churches were built in the Western Baroque style. For example, the Nicholas Church in Lviv (1739-1745) with a traditional basilica building structure.

In the late 18th and early 19th centuries, classicism came to Ukraine, which, however, developed under the strong influence of Russian traditions. Significant development at this time receives Ukrainian music. The most prominent representative of classicism in music is D.S. Bortnyansky (Cherubic Hymn; Christmas and Easter concerts), who was taken to St. Petersburg as a child and achieved great success in the field of sacred music. Romantic writers Taras Shevchenko (1814-1861), Panteleimon Kulish (1819-1897) were of great importance for the development of Ukrainian culture in the 19th-20th centuries; realists Ivan Franko (1856 - 1916); modernists Lesya Ukrainka (1871 - 1913), Mykhailo Kotsiubinsky (1864 - 1913); Pavlo Tychina (1891 - 1967), Maxim Rylsky (1895 - 1964), Oles Gonchar (b. 1918); actor and musician Alexander Vertinsky (1889 - 1957); experimental playwright Mykola Kulish (1892–1942); film director Alexander Dovzhenko (1894 - 1956); modernist sculptor Alexander Archipenko (1887 - 1963); artist Mykolu Boychuk (1882 - 1939), the founder of the school of muralists and many others.

In the 1920s, Ukraine entered a period of cultural revival, but starting from the 1930s, it fell under the strong political and cultural influence of the USSR. The development of art since that time has been in the direction of socialist realism. During Khrushchev's "thaw" a new generation of "sixties" appears in the country, who are trying to look at the world in a new way. The next revival of culture followed only after 1987.

1.4. Religion

Recently, the traditional religion of Ukraine - Christianity, is losing ground to non-traditional Protestantism, Islam, and Judaism. However, the majority of believers in Ukraine (76%) are Orthodox Christians, while some refer themselves to the Moscow Patriarchate, some to the Kyiv Patriarchate, and some to the Ukrainian Autocephalous Church. The Catholic Church of the Eastern Rite (Uniates, up to 14% of believers), as well as Protestantism, Judaism and Islam, are quite widely represented.

In the southeastern regions (the territory of the Dnieper left bank and the Crimea), Orthodoxy is the predominant religion. The positions of the Ukrainian Orthodox Church of the Moscow Patriarchate (UOC-MP) are strong in this region. In the central regions (Kyiv, Cherkasy, Khmelnytsky, Zhytomyr, Vinnitsa, Kirovohrad and Dnipropetrovsk) the positions of the UOC-MP are quite strong, but here the situation is more complicated.

The share of parishes of the Ukrainian Orthodox Church of the Kyiv Patriarchate (UOC-KP) and the Ukrainian Autocephalous Orthodox Church (UAOC), which are gaining more and more support from the population, is large. In addition, the Roman Catholic Church is widely represented in the central regions of Ukraine.

In the west of Ukraine (Lviv, Ternopil, Ivano-Frankivsk, Rivne, Volyn, Transcarpathian and Chernivtsi regions) the most difficult and conflict situation is developing in the religious sphere. In the regions of Galicia, Greek Catholics predominate, in Volyn, in the Transcarpathian and Chernivtsi regions, Orthodoxy occupies a leading place.

There is a fierce confrontation between Christian denominations. The dominant position is occupied by the Ukrainian Orthodox Church of the Moscow Patriarchate (UOC-MP). First Hierarch - Metropolitan of Kyiv and All Ukraine Volodymyr (Sabodan). The UOC-MP has a Holy Synod independent of Moscow, which selects and appoints its own bishops; independent budget; a separate status of a legal entity; the right to represent on behalf of Ukraine at Orthodox events of general church significance. The church has more than 9 thousand parishes. According to the latest sociological data, 69% of the Orthodox in Ukraine belong to the UOC-MP. In Western Ukraine, where nationalist sentiments are traditionally strong, the UOC-MP has been constantly losing influence in recent years.

The second most influential Orthodox denomination is the Ukrainian Orthodox Church of the Kyiv Patriarchate (UOC-KP), headed by Patriarch Filaret (Denisenko). The church unites about 3000 parishes. The UOC-KP is connected with the Western Ukrainian diaspora and has parishes in the USA and Canada.

The third largest Orthodox church, the Ukrainian Autocephalous Orthodox Church (UAOC), has about 1,000 parishes. The church was founded in the 20s. 20th century In the Soviet years, its administrative center was located in Canada.

The Greek Catholic Church is the actual representation of the Pope in Ukraine. The head is Archbishop Lubomyr Huzar, elected at the elective synod of the UGCC on January 24-25, 2001 in Lvov. Before that, Huzar was the apostolic administrator of the UGCC. The previous head of the UGCC, Cardinal Miroslav-Ivan Lubachevsky, died on December 14, 2000. Pope John Paul II confirmed the choice of the Synod and a few days later appointed Husar as a cardinal. The church has 3301 parishes and is especially influential in the west of Ukraine.

Along with the UGCC, the Roman Catholic Church operates in Ukraine. 80% of its parishes are concentrated in Western Ukraine. The head is Archbishop of Lvov Marian Yavorsky. He was appointed cardinal at the same time as Lubomyr Huzar (this is the first time that two cardinals live and work in Ukraine at the same time).

At the moment, the idea of ​​creating a Single Local Church, which should unite the UOC-MP, the UOC-KP and the UAOC, is being intensively developed. The State Committee for Religious Affairs of Ukraine is already developing a program to create a single local church. In 2000, a jubilee local council of the UOC-KP was held, dedicated to the 2000th anniversary of the Nativity of Christ. The main topic of the council was the expected granting of autocephaly to Ukrainian Orthodoxy by the Ecumenical (Constantinople) Patriarch Bartholomew I. The Council adopted an appeal to the Ecumenical Patriarch Bartholomew, in which he expressed gratitude for the efforts in the formation of a single Orthodox Church in Ukraine, as well as for the fact that he recognizes the accession of the Kyiv metropolis to the Moscow Patriarchate in 1686 illegally, and invited him to come to Ukraine at the end of May 2001. In June 2000, Pope John Paul II visited Ukraine. It was a significant event in the life of believers in Ukraine

2. Factors in the formation of traditions and food culture

2.1. Natural and climatic factor

The nutrition of Ukrainians, like other peoples, was largely dependent on natural geographical conditions and the directions of economic activity predetermined by them.

Recall that by the middle of the twentieth century. in Ukraine there was an economic complex that connected agriculture with cattle breeding (with the advantage of agriculture), and fishing, hunting, beekeeping, as ways of acquiring food products, were auxiliary industries. Despite the rapid development of capitalist relations and the domestic market at the end of the 19th and beginning of the 20th centuries, the production and consumption of food products in most peasant farms continued to retain a mainly traditional character.

For a long time, the main arable areas in Ukraine were sown with rye, and only in the South large areas, among grains, were set aside for wheat, which at the beginning of the 20th century. already occupied about a third of all cultivated areas. They also sowed buckwheat, millet, barley, oats, from legumes - peas, beans, from oilseeds - hemp, flax, poppy. Later, the sunflower spreads. From the end of the XIX - the beginning of the XX century. corn is distributed throughout Ukraine, but it does not play a significant role in nutrition.

Vegetable crops were represented by cabbage, beets, carrots, cucumbers, onions, garlic and a relatively new crop - potatoes, which in the XVIII century. became one of the main substitutes for bread, making up a third of all home food in some areas. From gourds, pumpkins were grown throughout Ukraine, and watermelon and melon - mainly in the southeastern provinces. For seasoning, parsley, parsnip, horseradish, dill were cultivated, and wild mint, thyme, cumin were also collected.

Naturally, geographical conditions contributed to the development of horticulture, which has long been one of the important occupations in Ukraine. They grew apples, pears, plums, cherries, currants.

Cattle breeding, and later animal husbandry, played a significant role in the southern and especially mountainous regions. Peasant farms kept cattle, mainly for milk and as draft power, pigs for meat and fat, sheep for meat (in the Carpathians - and for dairy products), as well as a variety of poultry. Once a significant role of beekeeping, at the beginning of the twentieth century, gradually decreases. Of the auxiliary occupations, fishing was the most common. It was facilitated by a network of rivers, a large number of lakes and ponds. As for hunting, it was not very common among the peasantry due to the high cost of firearms. Wild animals and birds were caught, for the most part, in the Carpathians and Polissya using traps or nets.

Collecting continued to exist in the nineteenth and twentieth centuries. It significantly supplemented the assortment of products, which was rather limited for poor owners. They picked mushrooms, blueberries, strawberries, viburnum, wild cherries and plums, elderberries. In spring, birch and maple sap was sipped, sorrel, nettle, quinoa, wild garlic and onions were collected.

2.2. Historical and cultural factor

Ukrainian cuisine is the same heritage of the Ukrainian people as language, literature, music, you can be seriously proud of it and should not be forgotten. Among Slavic cuisines, Ukrainian cuisine rightfully has the status of the most diverse and rich, it has long been spread outside of Ukraine, despite the attempts of some Soviet "culinary masters" to portray the matter in such a way that Ukrainian cuisine was formed only in the 19th century.

The symbolism of folk material culture was especially rich in the sphere of traditional cooking and nutrition. And this is natural, since the Ukrainians - the eternal agricultural people - remained so until the end of the 19th century. Accordingly, this and traditional everyday culture was based on the values ​​of agricultural work, the cult of the earth and fertility, and the veneration of the main value of arable farming - bread. Ukrainian folklore is replete with stories of his exaltation and emphasis on priority: “Bread is the head of everything”, “Without bread - there is no dinner”, “Bread and water means there is no hunger”.

For the Ukrainian mentality, it is especially symbolic that bread and the feminine in the structure of its values ​​were identified: a woman crowned the results of agricultural work by baking bread for her family; she was also the sole manager of family rituals, the main attribute of which was the bread she made. Thus, bread acquired sacred meaning for Ukrainians, and besides, it became the main value in determining ethical, customary, and often aesthetic norms.

For Ukrainians, bread was also the main component of nutrition, marked not only by the peculiarities of their economic activity, but also by strong traditions caused by regional specifics. Almost until the end of the XVIII century. in Ukraine, rye bread prevailed, in the southern lands colonized by Ukrainians in the 17th-18th centuries - Tavria, Yekaterinoslav, Kherson - wheat, in Bukovina, the Dniester Podolia - corn, in the Carpathian region - rye, barley and corn, in Poltava - buckwheat.

According to the regionality of agricultural cultures, the menu was formed, which in all regions of Ukraine mainly consisted of bread dishes. By tradition, they were prepared mostly from rye, buckwheat and corn flour: in the Poltava region - from buckwheat; burning) or barley (adzimka). When making bread, various impurities were often added to flour - bran, potatoes, beans, peas, as well as flour from crushed oak bark, pine or quinoa.

At the turn of the XVIII-XIX centuries. other agricultural traditions and a different assortment of ethnic foods were started. The origins of this tradition come from the southern regions of Ukraine, the development of which falls on the 18th-19th centuries. and where, in fact, wheat agriculture was born, which later constantly spread throughout Ukraine. This tradition had a significant impact on the range of dishes of Ukrainian cuisine, however, almost without affecting the ritual system of attributes of bread. However, its symbolic features are associated precisely with wheat products: large loaves, designed for a large family - a palyanica, a loaf and a bokhan; loaf - the main sign of the wedding table and the spiritual image of the wedding; pancakes, etc..

The range of flour foods of Ukrainian cuisine includes a variety of bread products, most of which are ritual (loaf, korochun, couch potato, mandrikas, belts, geese, cones), cereals (millet, barley, kulesha, pentsak, teeth, putrya, crushed bread), rare flour dishes (millet kulish, barley krupnik), porridge-like flour dishes (lemishka, straw, malai, hominy, oatmeal), as well as original drinks (zhur, kulaga), sung by Ivan Kotlyarevsky in the Aeneid.

Another ethnic feature of the Ukrainian culinary tradition was a large assortment of vegetable dishes. This is borsch, and cabbage, and cabbage rolls, and sauerkraut, and pickles, and pumpkin porridge. Starting from the second half of the XVIII century. In Ukraine, potatoes and various potato dishes are distributed - roasts, potato pancakes, commas, klotski - especially in the Polesie region. Among the population of the Carpathians, dishes made from boiled beans and beans, boiled and seasoned with flour, lard and onions, played an important role. The Hutsuls prepared "tovchenka": grated poppy seeds, peppers, sugar, onions, or dried plums and apples were added to boiled beans, beans and potatoes.

Meat, fish and dairy dishes were also defined by a wide assortment, although as everyday food they were a rarity for the Ukrainian family. Nevertheless, in the general culinary art and ethnic food traditions, they have taken a rather prominent place and are marked by originality. Unique in terms of technology and taste qualities are kendyukhi, blood drops, kruzhniki, roast, sicheniki, bread khlyaki, ham, as well as skolotina, feta cheese, mash, zavdavanka, sirokvasha, parushka, etc.

Many of the dishes of Ukrainian cuisine have acquired ethnic and Internet symbols. Their ethnic symbolism was determined primarily through the understanding by Ukrainians of individual dishes as a kind of code of national culture, inscribed in the system of ethnic history. They were also understood by them as examples of the highest achievements of their own culinary art.

Samples of world folk culinary and at the same time a marker of original Ukrainian culture as early as the 17th-18th centuries. became such dishes as borscht, dumplings, dumplings, vodka, compote. After all, the names of all these dishes were used in phrases: Ukrainian borscht, Ukrainian (or Poltava) dumplings, Ukrainian dumplings, Ukrainian vodka, Ukrainian lard.

The most expressive among all these dishes is Ukrainian borscht, which has become a marked element in Ukrainian ethnic culture. It is no coincidence that it is especially often mentioned in Ukrainian folklore, in addition, often together with another significant marker of ethnic material culture - bread: "What's what, and borscht - to bread", "Borscht and porridge - good pasture." Ukrainian borscht is extremely difficult to manufacture, included over 50 components, had a complex cooking technology and strictly weighed dosing of ingredients. The latter determined not only the taste, but also made borscht a fairly strong phytotherapeutic agent. No wonder Ukrainian families cooked borscht no more than once a week.

Almost everywhere in Ukraine there were mainly three types of borscht: red, green and cold, any of which was also divided into varieties. The main component of borscht of any type and variety was cabbage and beets, and starting from the 18th century. - potato. In the south of Ukraine, it was customary to add beans to borscht, in the Poltava region - millet, in the Carpathians - beans. Borsch was necessarily seasoned with beet kvass, whey or sour cream: kvass was diluted with water, beets, potatoes, cabbage, carrots, beans were chopped, adding crushed bacon with onions or butter, a little meat, and during fasting - dried fish. In the spring, preference was given to green and cold borscht made from sorrel, nettle, quinoa, dill, parsley, seasoned with sour cream, eggs, onions, etc.

Borsch, as well as other samples of Ukrainian cuisine: dumplings, dumplings, vodka were symbols of ethnic culture not only due to their originality, but also because they were woven into ritual culture - and it was not for nothing that they all acted first and foremost as a component of festive food.

After all, it is known that ethnic culture is revealed precisely through the richness of its zonal variants, and the greatest outbreaks of the development of zonal variants often acquire interetnic significance, that is, they are recognized by people of different nationalities as elements of their culture. This happened, by the way, with borscht, which became an element of international culture, recognized by both Belarusians and Russians (they included “Russian borscht” in their cooking), and other peoples.

In Ukrainian ethnicity, dishes, food, cooking as components of the material folk culture went beyond the material world, woven into the fabric of the culture of relationships between people and their spirituality; they often became the core around which certain traditions matured. One of them, directly related to food and dishes, is hospitality and hospitality, the ability to skillfully prepare dishes, skillfully serve them, and the ability to generously receive guests.

Bread, refreshments and hospitality are included in a large layer of agrarian culture, especially characteristic of Ukrainians, its fundamental basis was the economic culture, defined for the XVII-XIX centuries. like traditional farming. It represented a number of attributive elements: the cult of the earth, the magic of the word and the magic of objects, primarily tools of work - everything that made up the worldview system and, at the same time, an important component of traditional culture in general.

2.3. Religious factor

Prohibitions deserve special attention in the diet of Ukrainians, which for the most part are of ancient origin.

One of the most common prohibitions adopted by the Christian religion is fasting. In general, the prohibition of the consumption of food of animal origin on certain days can and would be rational if the need to fast did not cover about half of the calendar year. Some of the prohibitions dictated by Christianity were established back in the days of Kievan Rus. For example, the ban on the consumption of horsemeat and the consumption of blood was ignored by the people, and the centuries-old struggle of the Christian church against the "unclean meal" remained useless.

However, some of the rational prohibitions, and the ordinary restrictions associated with them, continued to exist for centuries. It was forbidden to consume dead animals, people who removed skins from animals were not allowed to share a meal.

The preparation of gourmet food was traditionally timed to coincide with holidays and rituals - the birth of a child, a wedding, seeing off for military service. Pancakes made from wheat and buckwheat flour were always prepared for Shrove Tuesday. Meat pies were baked for the most solemn holidays. The ceremonial dish was uzvar - dried fruit compote. Now these dishes can be found in the menu of the restaurant of national Ukrainian cuisine.

3. Features of national cuisine

3.1. Characteristics of the dishes that form the traditional diet of the people everyday food

The most common dishes in Ukraine were those prepared from herbal ingredients. In general, daily food can be divided into two groups: plant foods and food from animal products. The first, in turn, were divided into cereals and vegetables, the second - into meat, dairy and fish. Ukrainian cuisine is characterized by cooking mainly in the following ways: boiling and stewing, to a lesser extent frying and baking.

Among plant foods, cereals played an important role. The most ancient in origin, easy to prepare and high in calories were porridges, which constituted an essential part of folk food. Unlike Belarusians, Ukrainians did not cook porridge from rye groats. Very common in Ukraine were porridge-like dishes made from flour of various cereals. Flour boiled dishes, which were previously amenable to fermentation, have also been common in Ukraine for a long time.

Boiled flour dishes were not limited to mushy dishes. Dumplings, noodles, dumplings, dumplings, and grout were very popular. For mashing, noodles, and dumplings, a steep unleavened dough was prepared and boiled in ear, milk, and water. Ate with different seasonings. Vareniki were stuffed with cabbage, potatoes, cheese, buckwheat porridge, poppy seeds, dried fruits, fresh berries. A common unleavened filling was urda (squeeze, which was formed by boiling grated hemp or poppy seeds). Vareniki were seasoned with lard, butter with onions, sour cream or fermented baked milk. They were prepared from buckwheat or wheat flour mainly on Sundays or holidays.

Of the dishes that were baked, bread was most valued. Bread was not only an object of food, in many rituals it performed a symbolic function.

In Ukraine, bread was baked mainly from rye flour, which surprised foreign travelers. More wheat was sown in the south of Ukraine, so the supply of wheat bread was better in this region. In the Poltava and Sloboda regions, rye bread with buckwheat impurities prevailed, in Polissya - with potato impurities, in Western Ukraine - barley, corn, oatmeal, and pure oatmeal was baked in the Carpathians.

Bread was prepared once a week, most often on Saturday. This was done by women, less often by girls. Making bread was a kind of ritual, surrounded by a number of prohibitions and restrictions. So, for example, it was forbidden to bake bread on Friday, keep the doors open when the bread was put in the oven, touch the dough to an “unclean” woman, borrow a bread tub, a shovel and the like from home.

Bread symbolized hospitality, kindness, they blessed the young for a happy married life, greeted a mother with a newborn, met dear guests with bread and salt, and entered a new house for the first time.

Ukrainian cuisine, more than Russian or Belarusian, is characterized by vegetable food. Of course, borscht was the most popular and favorite among other dishes. There were three varieties of dishes with this name. The most common was borscht with cabbage, sauerkraut, carrots and onions. In the XX century. potatoes were already added to the borscht. In the south and east of Ukraine, borscht was most often cooked with beans. They filled it with beet kvass, whey, and, if possible, sour cream. On holidays they cooked borsch with meat, and on weekdays they seasoned it with lard. In fasting, dried fish or mushrooms were used, and seasoned with oil. In summer, cold whey borscht, which was not boiled, was popular. Only boiled potatoes or beets, parsley, dill, onions, a hard-boiled egg and sour cream were added to the whey.

Onions, garlic, red peppers were popular seasonings, and spicy sauce was made from grated horseradish, seasoned with beet kvass or vinegar. Spicy salads were prepared from black and white radish with butter. They used a lot of fresh and pickled cucumbers, and from the beginning of the twentieth century. began to pickle the tomatoes.

A special place in the diet of Ukrainian peasants was occupied by potatoes. Although it appeared in Ukraine relatively late, a large number of simple and nutritious dishes were prepared from it: they stewed, baked, fried, boiled in various forms, prepared potato pancakes and dumplings.

Meat dishes in everyday peasant life, as we know, were rare. Only bacon was consumed a lot, both raw and baked, fried, boiled, and also in the form of dressings. Poultry dishes were prepared mainly on Sundays, and from livestock meat - only on holidays.

Dairy food was consumed more often. On the peasant table there were fresh and sour milk, cheese. On Sundays and on holidays they cooked dumplings, baked pies with cheese. Sour cream and butter were usually sold, occasionally leaving only a tiny amount for themselves in order to “whiten” borscht. From the milk melted in the oven, seasoned with sour cream, they made ryazhenka, which was also an everyday meal.

Of the home-made drinks, the most common were: uzvars from dried and fresh fruits or berries, varenukha, kvass. Tea in the 19th century not received distribution among the peasant environment. They brewed and drank infusions of medicinal plants. Coffee appeared in Ukraine at the beginning of the 20th century (more in the western regions).

3.2. Technological map of the preparation of a traditional dish

Ukrainian borscht:

1) 1 liter of water

2) 500 g of beef meat (or 1 kg of soup set)

3) 2st. spoons of melted lard

4) 40 g bacon

5) 1/2 beetroot (or small beetroot)

6) 1/2 head of cabbage

7) 6 potato tubers

8) 2 onions

9) 2 carrot roots

10) 1 parsley root

11) 1/2 celery root

12) 4 tbsp. spoons of sour cream

13) 1 tbsp. a spoonful of tomato paste

14) 1 tbsp. a spoonful of wheat flour

15) 2 teaspoons of vinegar

16) 3 - 4 garlic cloves

17) sugar, salt

18) black ground pepper

19) parsley and dill.

Wash the meat, cut it, boil the meat broth, process the vegetables, cut the onions, carrots, parsley and celery roots into strips and sauté in melted lard with the addition of broth.

Stew beets, also cut into strips, separately in a cauldron, add bacon, tomato paste, sugar, vinegar and a little broth. Combine with browned vegetables and stew a little more.

Put sliced ​​potatoes into boiling meat broth, bring to a boil, add cabbage cut into noodles, boil over low heat for 7-10 minutes, put stewed vegetables, flour fried and diluted with cold broth and boil for another 5 minutes.

At the end of cooking, salt, pepper, add bay leaf. Season the finished borscht with garlic and bacon crushed with salt and let it brew for 15-20 minutes.

When serving, season borscht with sour cream and sprinkle with chopped herbs.

Vareniki:

For 1 kg of dough for dumplings, the following amount of products is needed: flour - 600 g, milk - 250 g, eggs - 3 pcs., Sugar - 25 g, butter - 40 g, salt - 10 g.

For 100 g of dough, there are approximately 110-115 g of minced meat and 3-5 g of flour for dusting. This is one serving.

It is hard to imagine a Ukrainian table without dumplings. Here we will talk about the general technology for making dumplings.

The dough for dumplings is made from wheat flour, milk or water, eggs, salt, sugar are added. Water should be taken cold, even icy, then the dough does not dry out for a long time and sticks together well when making dumplings. The taste of the dough improves significantly with the addition of melted butter to it.

The technology of preparation is as follows. Pour milk into the sifted flour, add eggs, salt, sugar, melted butter and knead the dough of medium density (thick dough is difficult to roll out, it is difficult to mold dumplings from it).

Roll out the prepared dough into a layer 1-1.5 mm thick and cut into square pieces 5/5 cm in size. Place minced meat in the center of each square and glue two opposite ends so that the dumpling looks like a triangle.

In some regions of Ukraine, dumplings are made in a semicircular shape. To do this, cut round shortcakes from the rolled dough, put minced meat in the middle and stick together the semicircular edges of the dumpling. However, this leaves a lot of dough scraps that dry out quickly and take time to process.

Prepared dumplings are placed in a large amount of salted boiling water so that they can cook safely. Boil dumplings for 5-6 minutes until they float to the surface. After that, they need to be removed from the water with a slotted spoon, put in a colander, let the water drain, put in a saucepan, pour over melted butter and shake slightly so that they are covered with fat and do not stick one to one.

Place uncooked dumplings on wooden trays sprinkled with flour and store in the refrigerator until cooking.

Conclusion

In this course work, I examined the traditions and food culture of the peoples of Ukraine.

The food system consists of a set of certain features of the traditional household culture of an ethnic group: a set of foodstuffs, methods of their processing and cooking, food restrictions, prohibitions and advantages, a daily diet, an assortment of ritual dishes, customs associated with cooking and eating food.

Ukrainian cuisine has evolved over many centuries, which has led to its diversity. Ukrainian cuisine dishes are distinguished by high taste and nutritional qualities, various combined methods of food processing and complex recipes.

The geographical and climatic conditions of the dwelling of the Ukrainian people were so diverse that they made it possible to eat both crop and livestock products. Already during the Tripoli culture (5 thousand years ago), which was inherited by the Slavs, the population of these territories knew wheat, barley and millet. Rye appeared about a thousand years ago, i.e. much later. Cattle breeding, hunting and fishing made the menu very diverse, although even before the beginning of the last century, meat dishes were considered festive among the people.

Dishes of the original national Ukrainian cuisine, which has a rich historical past and traditions, will enrich any daily and festive table, and will always delight your loved ones and guests.

List of used literature:

1) All countries of the world. Encyclopedic reference book / Authors-comp. I.O. Rodin, T.M. Pimenova. M., 2003.

2) Gumilyov L.N. From Rus' to Russia. M., 1995.

3) Janitor F. Slavs in European history and civilization. M., 2001.

4) Dmitriev M.V. Ukrainian culture of the XIV - XVI centuries. / History of the cultures of the Slavic peoples. In 3 vols. T. 1:

5) Pokhlebkin V.V. Collection of Selected Works: National Cuisines of Our Nations. - M.: Tsentrpoligraf, 1996

6) Smolensky B.L., Belova L.V. Faith and Nutrition: Rites and Folk Food Traditions in World Religions. - St. Petersburg, 1994

2.1.1. Introduction.

The place and role of nutrition among other social phenomena and processes, its significance for human civilization in the past and present. Subject, methods and tasks of the discipline "Traditions and culture of nutrition of the peoples of the world." Conceptual apparatus of discipline.

2.1.2. Nutrition is a component of universal human material culture.

Nutrition is the main condition for human existence and an indicator of lifestyle, human behavior, human health, nation, society. The main components of material culture: nutrition, food, etiquette, life, customs, traditions, culture, feast, ceremonies, rituals, techniques, religion, health, nation, nationality, rituals, myths and their relationship.

2.1.3. Methodical approaches to the study of world traditions and food cultures.

Historical and philosophical approach to the study of food culture (primitive-communal, slave-owning, feudal, capitalist, socialist ways of formations). Ideology of traditions and food culture of the peoples of the world.

2.1.4. History and stages of development of food traditions.

Traditions of food consumption in the ancient world, the Middle Ages, the modern world. Synthesis of traditions and innovations in the material culture of the peoples of the world. The main trends in the development of modern catering: portable lunches, fast foods, McDonald's, transfer machines, etc.

2.1.5. Food and nutrition, fine arts.

The dynamics of food consumption and nutrition traditions and their reflection in world literature (Brillat-Savarin, Grimaud de la Reynera, A.S. Pushkin, P.A. Vyazemsky, E.A. Baratynsky, D.I. Fonvizin, I.A. Krylov, A. S. Griboyedov, N. V. Gogol, Honoré de Balzac, O. Khayyam, D. Defoe, F. Rabelais, I. S. Turgenev, A. K. Tolstoy, L. N. Tolstoy and others. ) and painting (V.G. Perov, G.G. Myasoedov, V.M. Maksimov, K.E. Makovsky, B.M. Kustodiev, P. Cezanne, Klas, Peter, P.A. Fedotov, E. Manet).

2.1.6. Principles of formation of national traditions and food cultures of the peoples of the world.

Climatic-geographical and natural conditions are the basis for the formation of food traditions. Historical-national, scientific and technological progress, cultural and trade relations are factors in the formation of national food traditions. The influence of wars, conquests on the process of formation of food cultures of the peoples of the world. Economic and cultural relations of peoples, their reflection in national food cultures.

2.1.7. The influence of religions on the formation and development of tradiets and food cultures.

Brief description of world religions. Food, food traditions in Christianity: (Orthodoxy - Easter, Radunitsa, Christmas, the baptism of the Lord, the Annunciation of the Blessed Virgin Mary, Maslenitsa, etc.). Medico-biological aspects of nutrition during fasting. Vegetarianism is a special food system. types of vegetarianism. Features of nutrition in Catholicism and Protestantism. Food rituals and food traditions in Judaism. Kosher and tref prescriptions for foodstuffs. Food and nutrition on holidays and fasts (Shabbat, Rosh Hashan, Yom Kippur, Purim, Pesach, Shavout). Characteristics of food rituals and food traditions in Islam. The influence of the diversity of the Muslim world on the traditions and culture of food. Food and meals for Islamists on holidays (Juma, Eid al-Adha, Eid al-Adha, Nouruz) and fasting (Ramadan).

Buddhism, Shinto and food.

2.1.8.1. Culture and food traditions of the Slavic peoples (Russia, Ukraine, Belarus, Poland, Czechoslovakia, Bulgaria).

Historical path of development. Originality, originality of traditions and food culture. The influence of natural (geographical location, climate), social, economic factors on the development of traditions. Features and originality in the processing of products. National repertoire of dishes of the Slavic peoples.

2.1.8.2. Features of the formation of tradition and culture pitanya of the peoples of Russia.

The influence of climate, living conditions, religion, historical factors, the nature of the Russian people on food traditions. The periods of the formation of Russian food culture: Old Russian, Moscow, Peter the Great and Catherine, the period of the 19th century, Soviet and post-perestroika. The development of traditions and culture of food in different periods: features of the food set, processing of food raw materials, culinary repertoire of dishes. The role of the Russian hearth in shaping the way of life and food traditions of the patriarchal peasantry. Equipment, utensils, kitchen inventory. Specific methods of processing food raw materials in Rus', in Russia. Culinary national repertoire of dishes, the history of their occurrence. Influence of France and other countries on the development of food consumption traditions. Culture and food traditions of various classes in Rus'. The geography of nutrition of the peoples of Russia (products, methods of their processing and consumption culture). Culinary flavor of various regions, regions of Russia. Sauces, seasonings, spices in Russian culinary art. National drinks in Rus': pickles, kvass, fruit drinks, honey, sbitni, forest teas. Traditions and rituals of the Russian meal. The historical path of the feast from paganism to cult feasts. Christian feasts. Diet in Rus'. Daily and annual diet. Food ceremony. Crockery, its types, appliances, utensils, linen of the Russian feast. Ancient and modern table setting. Russian serving style. Principles of ancient and modern table etiquette. The samovar is the main attribute of the Russian tea table. Posts, their role in shaping the traditions and food culture of the Russian people. Russia's contribution to the world food culture.

2.1.9. National food consumption traditions and food culture of the peoples of the Baltic countries (Latvia, Lithuania, Estonia).

General principles for the formation of the kitchen. National culinary symbols.

2.1.10. National features of the food traditions of the peoples of Europe (France, Italy, Austria, Germany, Spain, England, Sweden, Norway, Finland, Denmark).

General and distinctive features. The specifics of the processing of raw materials and methods of its use. Seasonings, spices, sauces in the nutrition of the peoples of Europe. The influence of French cuisine and food culture on the formation of food consumption among the peoples of Europe. National culinary symbols of the peoples of Europe.

2.1.11. Traditions and food culture of the peoples of the Asia-Pacific countries: KeyThai, Japan, Korea, Indochina (Burma, Vietnam, Cambodia,Laos, Thailand), Mongolia, India, Philippines, Indonesia, AustRalia, New Zealand. The development of culinary arts in the Asia-Pacific countries (China, Korea, Japan).

General principles for the formation of food rituals, techniques and methods of processing products. Bread and rice in the life of the peoples of Asia. Chinese cuisine and its influence on the development of traditions and food culture of the peoples of Europe and Asia; food and nutrition of the Chinese provinces. Palace food traditions. National dishes and exotic foods: snakes, swallow nests, worms, shark fins, dog meat. The use of seasonings and spices is a distinctive feature in the traditions and food culture of the Asia-Pacific countries. Cuisines and food traditions in Arab countries (Egypt, Algeria, Syria, Iraq, Saudi Arabia, Lebanon, Libya). General and distinctive features of the use of food products in national cuisine. Traditional national dishes.

2.1.12. Drinks and national traditions.

The role of drinks in the food cultures of the peoples of the world. Teas, coffee, wines, beer, soft drinks, kvass in the nutrition of the peoples of the world. Tea: ceremonies and rituals. Drinks of Asia-Pacific countries (China, Japan, India, Korea, Vietnam). Strong alcohol. Traditions and culture of consumption of drinks.

2.1.13. Feast and traditions of the peoples of the world.

Ethnic norms and traditions at the table from the ancient world to the present day. Cutlery, crockery, table accessories in the past and present of different peoples. Principles and rules of modern etiquette in material culture. The culture of the feast and their types (receptions, diplomatic receptions, banquets, receptions, buffets, tea and coffee tables, picnic, New Year's Eve, wedding, etc.). Features of feast styles: Russian, French, English, etc.

2.1.14. Tourism and national culture: their relationship withtraditions of consumption of food, drinks and nutrition of the peoples of the world.

Tourism and current trends in the preservation and development of national cultural traditions in nutrition.

Have you ever wondered how some people are so good at staying lean and healthy? Perhaps it's all about the food traditions adopted in their country. Here are the best tips collected from around the world to help you keep fit.

1. India: spices and a variety of flavors

Approximately 40 percent of the Indian population is vegetarian and prefers a menu consisting of rice, legumes, vegetables and bread. And even those who do not refuse fish and meat do not forget to eat a lot of vegetable dishes.

Of course, Indian food is best known for its spices, which are added to almost all dishes. However, spicy food also has its benefits. So chili peppers, while low in calories and strong in taste, increase the metabolic rate and help burn fat.

Pulses, such as lentils and chickpeas, are lower in fat and higher in protein, which makes us feel full longer.

According to the Ayurvedic tradition, the key to satiety is food that mixes 6 basic tastes: sweet, sour, salty, bitter, spicy and astringent.

2. France: Eat a little of what you like

The secret to keeping French women slim is to enjoy your food, but little by little. Even though their diet is high in fat and includes butter, cheeses and red meats, portion sizes remain quite small.

The French are also quite organized when it comes to eating, sticking to three meals a day without snacking and making every meal a social event. Lunch is the main meal of the day and people take the time to really enjoy their meal.

This promotes weight control, firstly because chewing your food for a long time gives your stomach time to understand when you are full, and secondly, if the main meal occurs in the middle of the day, then you have more time to eat. that actively burn calories.

Also, do not forget that the French prefer home-cooked food, rather than ready-made convenience foods. Also in France, it is customary to drink one or two glasses of wine a day, which has a positive effect on health.

3. Japan: start with soup

Japan has the lowest obesity rate in the world, less than 5 percent. The traditional diet in Japan is natural, fresh foods such as rice, vegetables, fresh fish and soy, with very little meat and sugar.

The Japanese eat a wide variety of foods, up to 30 foods a day, and follow the adage "A dish without color is like going out naked." By filling your dish with green, yellow, and red vegetables, you'll have less room for unhealthy foods.

The Japanese also start their meal with a light soup, which saturates well and contains a small amount of calories. Studies have shown that those who ate soup at mealtime consumed 100 fewer calories.

Another rule that the Japanese follow is: " leave the table when you are 80 percent full". If you overeat, then your stomach is stretched by 20 percent, and this greatly undermines the control of appetite.

4. Greece: Enjoy the Mediterranean Diet

The Greek or Mediterranean diet has long won the title of the healthiest in the world, being especially good for the heart.

Greeks tend to eat a lot of vegetables, fish, chicken and beans, as well as whole grains. Such food, being low in calories, is still rich in taste. And do not forget about olive oil, rich in unsaturated fats and beneficial to health.

Just like the French, the Greeks love to turn their meal into a real event, sharing dinner with family and friends, so if you want to get the most out of the Mediterranean diet, sit back and enjoy your meal.

5. Iceland: Don't skimp on fish

Worldwide, the average person eats about 15 kg of fish per year. If that sounds like a lot to you, try comparing this figure to the amount eaten by real fish lovers, the Icelanders, who eat about 90 kg of fish per year.

Experts believe that a diet rich in fish helps control weight in many ways. First, fish is rich in eicosapentaenoic and docosahexaenoic acids, essential fats that block fat formation, control appetite, and activate fat-burning genes.

Some experts even claim that you can improve your chances of losing weight by taking fish oil four times a week.

For those who still prefer the taste of fish, you should choose oily fish, such as herring, rich in omega-3 fatty acids, which reduce stress levels, which increases fat storage.

6 Brazil: Eat rice and beans

The Brazilian secret of harmony lies in your favorite dish - rice and beans. This traditional dish is low in fat and rich in protein and fiber, helping to stabilize blood sugar levels and control appetite.

A diet rich in rice and beans reduces the risk of obesity by 14 percent when compared to a traditional Western diet.

According to research, adding rice and beans as a side dish to meals can help you lose weight and reduce your risk of weight gain by up to 23 % . These foods are best eaten with soup, salad, and stews.

The average life expectancy is 82 years, the degree of obesity is 21%.

Icelanders are fish lovers and connoisseurs. If 15 kilograms of fish are eaten all over the world per year, then on average there are 90 kilograms of fish per Icelander! Nutritionists believe that it is a large number of fish rich in essential fatty acids that contributes to a high life expectancy, despite a considerable degree of obesity.

Fish is prepared in a variety of ways, fried, steamed, stewed and marinated. The national dish is harcarl, which is quite exotic, since in fact it is rotten fish. Dairy dishes are present in the kitchen, recently Icelanders have included a lot of vegetables on the menu, which are practically absent in traditional cuisine.

Traditional Icelandic dishes are a clear exotic for many. And, of course, not everyone dares to try it. In order not to make a mistake with the choice (not everyone will want to try the Icelandic delicacy of rotten shark meat or the head of a ram, cut in half and barely scalded), it is better to choose familiar dishes, for example, marinated salmon, smoked lamb, volcanic bread.

Brazil: rice and beans will help you lose weight

Life expectancy - 73.5 years, the degree of obesity - 15%.

Traditional Brazilian dishes are served with rice or beans as a side dish. These side dishes are rich in fiber, satisfying, contain a lot of vegetable protein. Not too high in calories, but quite satisfying, rice and bean side dishes allow you to control your appetite.

The regional cuisine of Brazil is very different in each locality. But the crown dish is feijoada, the basis of which is beans and various types of meat, served with cabbage and oranges, sauce and spices. Now it is hard to imagine that the roots of this dish are in the kitchen of slaves who mixed the leftovers from the owners’ table with animal feed, which explains the brilliance - meat and poverty - beans. The dish has improved, it has African roots, but the Portuguese and Indians participated in the final formation of the dish. Now the dish is served at all food outlets, and is also prepared in national restaurants in other countries.

Lebanon: Mediterranean food with an oriental flavor

Undoubtedly, Lebanese cuisine is traditionally Middle Eastern, but along with Arabic cooking culture, it has absorbed much from the Mediterranean countries with an abundance of vegetables. There is much less animal fat and meat, but a lot of vegetables, garlic, fruits, and vegetable oil, mostly olive.

In Lebanese cuisine, there are a number of dishes that can be considered dietary. For example, traditional hummus is a dish of ground peas (chickpeas), mixed with vegetable oil and seasoned with lemon juice. Vegetable ingredients are used in the dish - eggplant, mint, garlic and other useful additives. There are a lot of all kinds of salads made from fresh vegetables in traditional Lebanese cuisine.

So, if you want to try oriental dishes without harming your health, start with Lebanese cuisine.

Armenia: healthy Caucasian food

Russians are used to thinking that Caucasian dishes are barbecue, pita bread and shawarma. But Armenian cuisine is a unique cooking of healthy and healthy dishes. Yes, the abundance of meat dishes is undeniable. But all meat dishes are served with a wide variety of salads that can be used as side dishes. For example, lentils are served with tomatoes, onions, herbs, eggplants and other vegetables are added to the dish. All meat dishes are also served with lots of greens.

It is very interesting that mayonnaise or sour cream is not used in Armenian cuisine. For example, a spring salad with cucumbers and radishes is served with fat-free kefir and garlic sauce. There are many vegetarian soups, such as dzawarapur - a soup made from potatoes, wheat and tomatoes.

The gastronomic traditions of Armenian cuisine are the richest. Can it be called exotic? Maybe yes. But undoubtedly, if you choose a healthy diet, Armenian dishes should be there.

Bulgaria: the secret is in the spices

Culinary experts all over the world admit that the unusualness of Bulgarian dishes is precisely in seasonings. Bulgarian chefs are masters of spices. And with them, even the most familiar dish will be unusual. Vegetables are widely used in Bulgarian cuisine, and vegetables can be both fresh and processed. Moreover, in the Bulgarian cuisine, vegetables are combined not only with meat and fish dishes, but also with flour, egg, and sour-milk dishes. Be sure to serve vinegar, spicy tomato sauces, red and black pepper. From herbs, basil, parsley, mint are widely used.

This is only a small part of the secrets of national cuisines. Nutrition in different countries is different as well as the way of life and habits of the peoples of the world. But in the cuisine of any nation you can find food recipes that maintain the health of the people and ensure longevity.

Rosstat reports that unhealthy food is ruining Russians. Maybe sometimes, in order to diversify your diet, you should look at the cuisines of other nations? Or maybe pay attention to Russian cuisine, in which there are enough healthy dishes?

TRADITIONAL WEEKLY DIET

FOOD IN DIFFERENT COUNTRIES

(photo report)

The culture of eating, cooking and eating food is one of the oldest areas of culture, which is also distinguished by stability and great tradition, and by the way people eat, one can judge in many ways about the culture and the country. As well as per capita income

American photographer Peter Menzel traveled to 46 countries of the world for a year and a half (but never got to Russia) and asked local families to show what they eat during the week and the cost of this

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Menzel chose average families - by income, number of children and lifestyle.

Let's look at himHungry Planet project :

German family Melander from the town of Bertiheid. The cost of food for a week for 4 people was 375.39 euros (500 dollars and 7 cents). Favorite food of this family: fried potatoes with onions, bacon and herring, fried noodles with eggs and cheese, pizza, vanilla pudding. The photo shows that the diet is dominated by meat, bread, vegetables, a huge amount of alcoholic and non-alcoholic store drinks. I wonder if only the father of the family drinks these drinks or the whole family?

The Cutten-Casses family from Erpeldang, Luxembourg. The cost of food for a week for 4 people was 347.64 euros (465 dollars and 84 cents). Favorite family food: shrimp pizza, chicken in wine sauce and Turkish kebab. The photograph shows that bread, pizza, alcohol, fruits predominate: So much bread and bakery products used to be eaten only by the poor. But now bread is more expensive than many products, pizza, spaghetti, muffins, sushi and other rubbish - this is not for satiety, but for status: accessories with the middle class

The Lemon family from Montreux, France. The cost of food for a week for 4 people was 315.17 euros (419 dollars and 95 cents). Favorite food of this family: carbonara pasta, apricot pies, Thai food. The photo shows that factory products and some fruits prevail: a purely female diet, and the man apparently adapted

The Brown family is from Rivier View, Australia. The cost of food for a week for 7 people was A$481.14 ($376.45). Favorite food of this family: Australian peaches, pie, yogurt. The photo is dominated by a huge amount of meat, store-bought drinks and refined foods, fruits. Meat, with potatoes and vegetables, eggs and bananas for dessert is good food, if we discard factory-made ketchups and yogurt

The Melanson family from the town of Iqaluit, Canada (Arctic Territory). The cost of groceries for a week for 5 people was $345. Favorite family food: narwhal and polar bear meat, pizza with cheese, watermelons. The photograph shows that meat, fish, vegetables, factory products predominate. Not bad either - in the foreground it looks like a huge piece of fat is lying, as well as potatoes and vegetables for salads. This food is closest to Russian, only the narwhal meat remains to be replaced with chicken

The Revis family is from North Carolina, USA. The cost of groceries for a week for 4 people was $341.98. Favorite family food: spaghetti, potatoes, sesame chicken. The photo is dominated by chips, pizzas and a huge amount of refined products, meat and semi-finished meat products, store-bought drinks:

The Ukita family from Kodaira, Japan. The cost of groceries for a week for 4 people was 37,699 yen (317 dollars and 25 cents). Favorite family food: sashimi fish dish, fruit, cakes and chips. The photo is dominated by fish products, sauces and specific Japanese food:

The Madsen family from the settlement of San Nore, Greenland (an autonomous territory of Denmark). The cost of groceries for a week for 5 people was DKK 1928.80 ($277.12). Favorite family food: polar bear and narwhal meat, seal stew. The photo is dominated by meat and factory products:

The Bayton family from Clinburn, England. The cost of food for a week for 4 people was 155.54 British pounds (253 dollars and 15 cents). Favorite family food: avocado, mayonnaise sandwiches, shrimp soup, chocolate cream cake. The photo is dominated by chocolate bars, refined foods and some vegetables:

The Al Hagan family from Kuwait. The cost of food for a week for 8 people was 63.63 dinars (221 dollars and 45 cents). Favorite family food: chicken with basmati rice. The photo is dominated by fruits, vegetables, pita bread, eggs and some strange boxes:

The Casales family from the town of Guernovaca, Mexico. The cost of groceries for a week for a person was 1862.78 Mexican pesos (189 dollars and 9 cents). Favorite family food: pizza, crab, pasta (macaroni) and chicken. The photo shows that fruits, bread, a huge amount of Coca-Cola and beer predominate:

The Dong family from Beijing, China. The price of food in China for a week for 4 people was 1,233.76 yuan, or 155 dollars and 6 cents on the day of purchase. What do the Chinese eat? Chinese family favorite food: fried pork with sweet and sour sauce. The photo is dominated by fruits, vegetables, meat, refined foods:

The Sobzhinsh family from the town of Konstncin-Jezorna, Poland. The cost of groceries for a week for 5 people was PLN 582.48 ($151.27). Favorite family food: pork feet with carrots, celery and parsnips. The photo shows that the set is dominated by vegetables, fruits, chocolate bars and pet food:

The Selik family from Istanbul, Turkey. The cost of groceries for a week for 6 people was 198.48 Turkish lira (145 dollars and 18 cents). Favorite family food: Melahat biscuits. The photo is dominated by bread, vegetables, fruits:

Ahmed family from Cairo, Egypt. The cost of food for a week for 12 people was 387.85 Egyptian pounds (68 dollars and 53 cents). Favorite family food: lamb okra. The photo is dominated by vegetables, fruits, herbs and meat:

The Batsuuri family from Ulaanbaatar, Mongolia. The cost of food for a week for 4 people was 41,985.85 tugriks (40 dollars and 2 cents). Favorite family food: lamb dumplings. The photo is dominated by meat, eggs, bread, vegetables:

The Patkar family from Ujjan, India. The cost of groceries for a week for 4 people was 1,636.25 rupees (39 dollars and 27 cents). Favorite family food: rice cereal. The photo is dominated by vegetables and fruits:

The Aime family from Tingo, Ecuador. The cost of food for a week for 9 people was 31 dollars and 55 cents. Favorite family food: potato soup with cabbage. The photo is dominated by vegetables, fruits, cereals, potatoes, bananas: