składniki: Ukrainian cuisine

Evidence: 64 • authority: 62

Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is borscht , the well-known beet soup, of which many varieties exist. However, varenyky (boiled dumplings similar to pierogi) and a type of cabbage roll known as holubtsi are also national favourites and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbasket of Europe". The majority of Ukrainian dishes descend from ancient peasant dishes based on plentiful grain resources such as rye, as well as staple vegetables such as potato, cabbages, mushrooms and beetroots. Ukrainian dishes incorporate both traditional Slavic techniques as well as other European techniques, a byproduct of years of foreign jurisdiction and influence. As there has been a significant Ukrainian diaspora over several centuries (for example, over a million Canadians have Ukrainian heritage), the cuisine is represented in European countries and those further afield, particularly Argentina, Brazil, and the USA.

Evidence: 63 • authority: 88

NATIONAL CUISINE IS AN INTEGRAL PART OF UKRAINIAN CULTURE. Food is one of the most necessary conditions for our existence. Since childhood, a person gets used to certain products, dishes from them, forms his own tastes, prepares his favorite dishes, which must contain properly balanced proteins, fats, carbohydrates, and the necessary vitamin complex. Ukrainian cuisine has a certain set of relevant ingredients that contribute to our healthy existence. And the transition to a different set of products requires a certain adjustment, getting used to, adjustment., the climate of the location. Each people, each nation has its own usual, daily food set, related to the history and culture of the po…

Evidence: 41 • authority: 92

Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals.. (Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seasoning products used in contemporary Polish cuisine and assess whether they have roots in historic recipes. (Methods) Via an online questionnaire distributed via social media, we gathered data from 916 respondents from all over Poland. (Results) Altogether 132 single-ingredient taxa of plant or fungi species were mentioned in the questionnaire. Capsicums, black p…

Evidence: 41 • authority: 72

A knish or knysh ( or , Ukrainian: книш) is a traditional food of Eastern European origin, characteristic of Ukrainian and Ashkenazi Jewish cuisine. It typically consists of a filling covered with dough that is baked or sometimes deep-fried. In most traditional versions, the filling is made entirely of mashed potato, kasha (buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Knishes may be round, rectangular, or square. They may be entirely covered in dough, or some filling may peek out of the top. Sizes range from those that can be eaten in a single bite as an hors d'oeuvre to sandwich-sized.

Evidence: 41 • authority: 72

A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices.

Evidence: 0 • authority: 62

Evidence: 0 • authority: 62

Evidence: — • authority: 88

CUISINE, COOKING AND HOSPITALITY OF THE PEOPLE OF SOUTHERN UZBEKISTAN: TRADITION AND MODERNITY. Described in the article, the rich material and moral culture of the population of southern Uzbekistan, being an inseparable part of the general national culture of the Uzbek people, at the same time has features characteristic only for this region, that is, the culture of regional and local significance. Therefore, the study of the culture of the population of this region requires constant and unwavering attention from researchers. This article scientifically researched the culture of the southern regions of the population of the country - Kashkadarya and Surkhandarya regions, which made its ric…

Evidence: — • authority: 88

ETHNIC UKRAINIAN CUISINE AS AN ELEMENT GASTORONOMIC TOURISM IN UKRAINE. Goal. The purpose of the article is to substantiate the expediency of studying the ancient culture of the Ukrainian people, in particular, acquaintance with the customs and recipes of the ethnographic region in the framework of gastronomic tours throughout Ukraine. After all, statistics show that holding such events inspires young people to study the culture of their ancestors. Method. The methodological basis of this work are the works of domestic and foreign scientists in the field of hospitality, scientific periodicals, Internet resources. The methodology includes generalizing and statistical data, which reflect the…

Evidence: — • authority: 88

Ukrainian Cuisine as a Modern Identification Marker. The connection between culinary traditions and Ukrainian identity is described in the article. It is found out that food can be a marker of identity, helping to develop a system of connections and mutual support in the community. Gastronomic practice unites people with their cultural heritage, history, and the totality of knowledge, values, and practices acquired by an ethnic group. The social, cultural, symbolic status of food in eating habits contribute to the preservation of national identity. The national cultural heritage includes also traditional and regional products. Their loss because of the occupation of part of the country’s te…

Evidence: — • authority: 88

Ukrainian Cuisine in Europe: Problems and Challenges for the Restaurant Business. Ukrainian culture, including gastronomy, is actively promoted abroad. The prism of cooking is also used to promote a positive image of Ukraine, which helps to attract the attention of citizens of different countries, especially during the Russian-Ukrainian war. Moreover, some Ukrainian dishes, such as borsch and dumplings, are now included in international menus. Purpose: The aim of the article is to study the current trends in the development of Ukrainian cuisine and the Ukrainian restaurant industry in Europe. Design / Methodology / Approach: The following research methods are used in the article: deduction,…

Evidence: — • authority: 72

Yevhen Victorovich Klopotenko (Ukrainian: Євген Вікторович Клопотенко; born 23 November 1986) is a Ukrainian celebrity chef and restaurateur. His work focuses on traditional Ukrainian cuisine. Since 2019, he has run the restaurant 100 Rokiv Tomu Vpered in Kyiv, which features pre-Soviet Ukrainian dishes. Klopotenko won MasterChef Ukraine in 2015 and then studied at Le Cordon Bleu. In 2017, he led the Cult Food project to improve school meals in Ukraine. He has documented Ukrainian regional styles of borscht; his work led to the dish being listed as UNESCO Intangible Cultural Heritage for Ukraine in 2022. He has supported the Ukrainian effort in the Russian invasion of Ukraine and his restau…