Lithuanian national kitchen. Content Conception The evolution and impact Nobility kitchen Lithuanian cuisine Products Dishes Drinks.

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Presentation transcript:

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’’