What our ancestors ate?


What food and drinks were met by our ancestors of foreign visitors in the old days, and what would you have treated them today?

Vitaliy Yurevich, Old Roads

DThanksgiving, Mr. Vitali for a tasty question!

Does not require proof of the idea that the kitchen has always been an important part of any national culture. Apparently, everyone will remember instances where some of the people know not through their literature or music, but only because of his distinctive dishes.

But to return to their native latitude and make a little journey through different eras and feasts.

Let's start from the time of our first state — the Principality of Polotsk.

Unfortunately, treatises dedicated to the then cooking, have not survived, but other sources — and written and archaeological — can quite clearly present or treat times Izjaslava Useslaw Wizard.

Rich tables bent from very different frying, as ancestors hunted bison, elk, deer, tours, swans, grouse, geese … Lavish feasts can not be imagined without fish — cooked in three deaths, fried, dried, salted. Good going pies with various fillings — from zaechyny to myadvediny. (By the way, the church has prohibited the "davlyaninu" — the meat of animals and birds caught in a trap or were strangled hunting dogs, hunting falcon or hawk and pryrezanyya human hand.)

For dessert served honey, berries, kavryzhki, cakes with poppy seeds. If vegetarians among the guests were caught, and they have not risen to the table hungry. On Polotsk gardens was already growing cabbage, onions, turnips, beans, garlic, dill and mushrooms in the woods was — though cash bail.

And the guests at the feast, of course, did not do without drinks — boiled fermented honey, barley beer, brought from the south "romeyskoe" wine. When there was a need, the next day in the morning could Koretz cold refreshing drink pickle: in ground layer HIII century Polotsk found stuck to the bottom of the barrel cucumber seed.

Now a small excursion in the time of Vytautas. At the end of life, waiting for the royal crown, which carried (sorry, that did not drop off) from Rome, our monarch brought many guests of their possessions and other countries. Chronicler marveling recorded: "And all ye procrastinated those guests in the Grand Duke of seven weeks, and their rent them an outlet to the dishes on the skin daily for five hundred flank honey, for five hundred Yalowitz, for five hundred Baranov, the five hundred boar, bison and January, and on January Losev, a number of other speeches and was not. "

It happened to our forefathers to treat foreign visitors and not for himself. During the Northern War with Sweden, when the Russians were allies of Poland, but often acted on our lands worse than the invaders (remember that produced Peter I and his assistants in Polotsk Sofia), a large allied forces led by Prince Menshikov was in Mogilev. The magistrate was ashchaslivleny order to deliver daily Petrovsky favorite "wine Hungarian and French barrels, honey and beer Varia, a living tree, several dozen sheep, geese and chickens in flocks and herds, and pink bread Sitna a hundred rolls, plain vodka and liqueurs strong yardstick, fish pounds of dried, spices, raisins, almonds, a few dozen pounds of fish sturgeon and sturgeon whole posekshiysya, fish Samina a few dozen pounds, baked rolls and buckwheat pancakes a few dozen and butter. " If you give us something from the list of freeloaders not treated, "Magistrate faces were armor custody and ekzekvavany, shtrafavany. "

Finally,'ll pick on the famous "lunch on Thursday," which gave our last monarch, the Grand Duke and the King Stanislaw August Poniatowski in Warsaw Castle. His preference was French cuisine, combining it with the best recipes of Old Polish and Old Belarusian (then it was called "Lithuanian", but we remember that Lithuania is in the historical perspective.)

At the round table, which emphasized the equality of all present, among other things, served with beetroot ears, sausage, ham, spicy pickles. Guests were treated to a good Spanish wines, and the landlord raised a glass of spring water. Pride of place belonged favorite dish Poniatowski — smazhontsy with lamb. Servant endured its huge silver on the bottom with a joyful cry of "Ram", which could if you want to discern and a subtext.

Those who wish to immerse themselves in the world of ancient domestic kitchen recommend to pick up the book "The Lithuanian mistress" or "Lithuanian cook" (the latter will soon be translated from Polish into a series of "Bookstore" Nasha Niva "). Do not hurt and thorough "Our meal" Ales Bely.

Well, today guests from afar often treat themselves at home pancakes in their various guises — with bacon and sour cream, chanterelles or boletus, with caviar … Potato pancakes are traditional and "sincere", that is, with the "soul" as in Prydvinni has long been called stuffing.

It seems that the first foreign guests in our family has been in Polotsk Danchyk singer with her mother Julia. Disgrace pancake was not given. Here, of course, could trigger Belarusian genes. But other visitors from far and near edges never dmulisya and eating potato pancakes, as my grandmother would say, "for Malinka."

One came a young German baron — inspired eats young cucumber with fresh honey.

And an Englishman drank, Mr Vitaly, your famous Starodorozhski and such was captured, even with an asked.

Eat you all there!

All texts are a series of "flying BOOM BYE"


Literature, History

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