Transcript Lithuanian kitchen

Lithuanian national
kitchen
Content
 Conception
 The evolution and impact
 Nobility kitchen
 Lithuanian cuisine
 Products
 Dishes
 Drinks
National kitchen
Kitchen (or culinary tradition)
set of cooking traditions, characteristic of a
particular region or a certain group of
people. It has become an important part of
culture and identity, similar to the national
clothes, national flag and other symbols.
Development and
influence
 Lithuania’s traditional cuisine evolved throughout
the centuries.
 Recipes gradually changed.
 Evolution made changes to spice merchants and
human migration.
 Most of the Lithuanian culinary legacy, such as
the Lithuanian nobility table meals, disappeared.
Development and
influence
Essentially Lithuanian kitchen can be divided in to
two
separated and almost unrelated traditions. That
are:
 Lithuanian nobility or the old Lithuanian kitchen
formatted and thrived in XV-XVIII a.
 Lithuanian peasants or the new Lithuanian
kitchen (prevailed in XIX-XX a.).
Nobility kitchen
It had a very strong local tradition, influenced by:
Russian, Great Steppes, Polish cuisine.
Probably at that time in close contact with gold
Horde Khan, the arrival of the Karaites, Armenians
and the Lithuania came from Eastern dishes.
They formed the Lithuanian dishes dove, dumplings, steamed with
vegetables, fish (their predecessor - MUSAK) and
others.
Nobility kitchen
XVI-XVIII Lithuanian cuisine merged with the Polish
,some features are retained of ancient times: it is
- a rich honey and bushmeat consumption.
The Lithuanian peasants ate roasted swans, bears
smoked loins and other fancy dishes.
Republic of Two Nations landlord desserts:
branch, donuts, and other hive.
Peasant’s kitchen
By the nineteenth century these products
remained primitive:
Rich assortment of smoked products:
sausage, curd, bacon, smoked fish, and so on.
Another feature of the Lithuanian cuisine are
potatoes.
Products
 Rye bread, porridge, from the eighteenth century, and
potatoes;
 Meat (pork, beef,);
 Dairy products (milk, cheese, sour cream, cheese);
 Pike;
 Cabbage, carrot, turnip, beet, apple;
 Wild plants (wild berries, fruits, mushrooms, herbs);
 Thyme, marjoram, parsley, dill;
 Sweetener - honey.
 Rich assortment of smoked products:
sausage, curd, bacon, smoked fish, and so on.
Dishes
 Snack table:
 Cheese;
 Case of an acidified milk products;
 Smoked meat and fish products;
 Jelly;
 Various meat rolls.
Dishes
 Zrazai (taken from Polish cuisine);
 Potato dumplings (dumplings);
 Potato pudding;
 Whistlers;
 Potato pancakes;
 Lowlandish pancakes;
 Boiled potatoes with dill milk and buttermilk;
 Dumplings, pancakes.
Conclusions
Lithuanian cuisine since ancient times, focused
on rural human needs, so dishes are hearty and
greasy.
Lithuanian cuisine has helped the emergence of
Russian, Polish, Karaites, Central Asian cuisine
influences.
The main products eaten in Lithuania since ancient
times: potatoes, pork, beef, beets, cabbage,
apples, carrots, rye bread, cottage cheese, sour
milk, smoked sausage, etc. ’’Skilandziai’’