Ukrainian Cuisine - Essay Example

Ukrainian Cuisine 2009 Ukrainian Cuisine Introduction Development of the traditional Ukrainian cuisine was a long and turbulent process influenced by a number of domestic and outside factors including geographic location of the country, climate, agricultural preferences, cultural influences, and economic relations with neighboring European states. As a result, modern Ukrainian cuisine includes a variety of foods and meals different in taste and nutritional value. Although many traditional Ukrainian meals and dishes bear much resemblance with meals and dishes of other Eastern European nations, some of them have unique features inherent only in Ukrainian cooking tradition. Remote ancestors of modern Ukrainians were farmers and cattle breeders: exceptionally fertile soil and climate of Ukraine created perfect conditions for farming. Thus, the earliest archeological culture discovered on the territory of modern Ukraine, Trypillian culture (4500-2000 B.C.), practiced settled form of life and cultivated variety of crops and bred cattle, pigs, sheep, and poultry. Therefore, it is mostly agriculture that had an immense influence on the shaping of traditional Ukrainian cuisine (Artiukh, 1977). Main Body The origins of modern Ukrainian cookery can be traced back to the times of Kyivan Rus' that emerged on the land of modern Ukraine around 900 A.D. Historical records of that period contain mentioning of various foods and drinks cooked by the ancestors of modern Ukrainians. Simplicity and economy of cooking were the most characteristic features of those days' cuisine. The most popular dishes were various soups with different vegetables, grains and meat and simple bread. Cooking techniques were not complicated and ensured easiness of cooking (Terlets'ka, 1971). The turn from simple peasant and rural made dishes to more complex and varied cookery occurred in the 17th-18th century during the Cossack period. Development of domestic and international trade resulted in introduction of new plants, foods and new cooking techniques. For example, eggplants and melons were brought from Asia and potatoes that play one of the key roles in traditional Ukrainian cuisine were brought to the country at that time. The list of new plants that became part of Ukrainian agriculture also included tomatoes, corn, beans, various kinds of peppers, and other vegetables, berries and spices. Availability of the new crops contributed to the growing diversity and complexity of Ukrainian foods (Stechishin 1991). However, it was not until the 19th century that cooking developed into a sort of art and formed the foundation of modern Ukrainian cuisine. Rulers and nobles of the Russian Empire Ukrainian lands were part of which began inviting European chefs who brought an entirely new attitude to cooking, new spices and plants uncharacteristic to Ukrainian cooking tradition. Variety, luxury and style of dishes cooked by Europeans had enormous effects on development of both Russian and Ukrainian cuisines. Although some of the dishes that appeared at that time preserved their original form to this day, their numerous variations can also be found in modern Ukrainian cuisine (Stechishin, 1991). The Soviet revolution of 1917 marked a new period in development of Ukrainian cuisine. Perhaps the most characteristic feature of the Soviet period, especially during the first three decades was permanent food shortages that could not but negatively affect cooking patterns and variety of dishes prepared in Ukraine at that time. Shortages of meat, bread, milk, butter, fat, and vegetables which were the most common ingredients of Ukrainian cookery, coupled with high prices on cheese, eggs and other items resulted in simplification of dishes. Ukrainian cuisine of the Soviet times largely returned to its origins: foods based prepared from potatoes, cabbage, and grains (Hordiienko 1979). Cuisines of Ukraine History and geography of Ukrainian lands made the country highly vulnerable to external influences that also affected the national cuisine. Though no obvious difference is observed between types of cookery found in various regions of Ukraine, there are still some noticeable peculiarities of regional cuisines. For the most part, the differences are due to the influence of neighboring states such as Poland, Russia, Romania, Hungary, and Slovakia. Thus, western regions of Ukraine have cuisine that shares a number of distinguishable features with Polish cuisine such as excessive use of pork meat as the most essential ingredient for the majority of dishes. By contrast, northern regions that border Russia were influenced by a simpler Russian cuisine: potatoes and cabbage are more characteristic of northern Ukrainian cuisine than of any other region. The cuisine of Carpathian region (also located in the western part of Ukraine) was strongly affected by spicy and meaty Hungarian cuisine. And finally, cuisine traditional for the south of Ukraine borrowed a number of foods and techniques from Moldovan and Romanian cuisine (Artiukh, 1977). Besides, the regional differences in cuisine also depended on the types of crops cultivated and domestic animals and poultry raised in various regions of Ukraine. Cooking Methods and Traditions Modern Ukrainian cuisine offers a unique combination of the traditional simple and rural dishes, extravagant foods borrowed from the culinary traditions of other nations, and unique meals created by Ukrainian chefs over the last century. While food preparation methods of Ukrainian cuisine can hardly be addressed as highly specific or unique, perhaps the most characteristic feature of Ukrainian traditional cooking is attention to details. Ukrainian cuisine has a special method of preparation of almost every traditional dish, and only minor regional differences can be observed in the use of such method. The most common cooking methods and techniques of Ukrainian culinary include smoking and curing (pork and beef meat, poultry, pork fat, fish, meat of game animals, etc), boiling (vegetables), frying and stewing. Origins of all these traditional cooking styles can be traced back to thousands of years ago, but neither of Ukrainian cooking methods and techniques can be addressed as exclusively Ukrainian: "similar food preparation methods can be found in culinary traditions of virtually every European country" (Stechishin, 1991, p. 112). Similarly, no unique equipment is required to prepare the majority of traditional Ukrainian dishes. A typical cooking kit includes such traditional items as knives, mixing bowls, pots, cake and food pans, colanders, various kinds of poachers and holders, etc. Diversity of culinary equipment is probably the most essential consideration give the diversity of Ukrainian cuisine. Some Ukrainian dishes do require special cooking equipment, but such dishes can hardly be referred to traditional Ukrainian cuisine (Terlets'ka, 1971). Ukrainian food traditions and festivals Rich culinary tradition of Ukraine made cooking unalienable element of almost every national celebration or festival. The most interesting in this regard is Ukrainian cooking traditions pertaining to the most important religious holidays. Food plays the key role in celebration of Christmas and Easter in Ukraine. However, the set of traditional dishes prepared for these holidays has much to do not only with the Christian tradition but also with the pagan tradition and religious views of pre-Christian Kyivan Rus. Special bread (Christmas bread and Easter bread) plays the key role in the celebration of both holidays together with Kutia (sweet grain pudding) and Uzvar (stewed fruits). These dishes are very similar to those served in traditional Polish, Serbian, Romanian, Russian, and Lithuanian cuisines, which shows the similarity and mutual influence of the cooking customs of Eastern European countries (Tsvek, 1993). Traditional Dishes and Ingredients Given the established agricultural tradition of Ukraine, bread has always been and still remains at the top of traditional Ukrainian meals. Importance of bread can be brightly illustrated by the amount of various ritual breads baked for the religious holidays, weddings, and funerals. Each of these breads has special name and strong symbolic meaning; also shape, recipes, and even use of ritual breads are sometimes entirely different. Thus the Easter bread (paska) is made of special dough recipes which differ from region to region and even from household to household and should be blessed during the special Easter service. The set of ingredients used to prepare dough for such bread includes great variety of items including milk, sour milk, cream, eggs, butter, salt, sugar, raisins, and various flavors and fillers (Hordiienko, 1979). Other kind of ritual bread is baked for wedding. This kind of bread (korovai) is made of almost similar set of ingredients as the Easter bread, but has entirely different form and rich decoration. The symbolic meanings of the wedding bread are also exceptionally rich and many of them have their origin in the pre-Christian period. Ritual bread called 'kalach' is backed for Christmas and funeral and symbolizes eternity. There are also special kinds of bread baked for Sundays, family celebrations, and feast days. The common name for this bread is 'pyrohy' (pies) and it goes with a huge variety of fillers from meat (normally served on Sundays or celebrations) to cheese, cabbage, sweets, buckwheat, mushroom, meshed potatoes, poppy seed and hundreds of other items (Tsvek 1993). Another widely used ingredient of traditional Ukrainian cuisine is potatoes. It is one of the basic ingredients in all kinds of Ukrainian soups, including the famous 'borsch'. Potatoes are normally boiled or baked and can be served either alone or with virtually any food: meat or fish, onions, cheese, milk, cabbage, mushrooms, etc. so on. Potatoes are also an essential filler for several very popular Ukrainian dishes (for example, 'varenyky' (dumplings)) and main element of dough for special pancakes called 'deruny'. Other popular vegetables in modern Ukrainian culinary include cabbage, tomatoes, cucumbers, carrots, turnips, radishes, onions, and garlic. Whole leaves of fresh cabbage are used to cook another celebrated Ukrainian dish, 'holubtsi' (cabbage rolls with meat and rice) (Terlets'ka, 1971). Meat is a vital ingredient in Ukrainian culinary. Prepared in different ways (baked, cured, boiled, fried or smoked) meat is used as filler or main dish. Yet, the most characteristic and most recognizable feature of Ukrainian cuisine is 'salo' (pig fat). There are countless variations of recipes for 'salo' and frequently these recipes are kept secret and passed from generation to generation. As one of the most renowned researchers of Ukrainian culinary customs and traditions brilliantly noted, "The fact that Ukrainians preserve and age 'salo' as one of their most prized national cuisine elements should give you an idea about the overall style of the Ukrainian cuisine - it is not a suitable one if your goal is to stay thin" (Stechishin, 1991, p.114). And finally, 'borsch' should be mentioned as probably the most internationally known Ukrainian dish. This special beet soup typically made of several vegetables and meat won universal acclaim not only in the neighboring countries but all over the world. Borsch is a traditional dinner soup that has always been the favorite in Ukrainian cooking tradition despite availability of many other mean, vegetable and fish soups. Main ingredients for borsch are vegetables, namely beets and cabbage: although meat or fish is often added to borsch, meatless borsch is also very popular in different regions of Ukraine. The variations of borsch found in Ukraine are sorrel borsch, cold borsch (also called spring borsch), and clear borsch (bouillon) (Stechishin, 1991). Ukrainian cuisine is very nutritious and relies on use of meat, vegetables and fruits. This is largely due to the fact that Ukraine has a very fertile farm soil and for centuries it was the bread basket of Europe. Despite presence of several unique features, Ukrainian cuisine can possibly be considered a typical European cuisine. Works Cited Artiukh, L., Ukrans'ka narodna kulinariia: Istoryko-etnohrafichne doslidzhennia, Kyiv, 1977. Hordiienko, H.. Khlib nash nasushchnyi, Philadelphia, 1979. Stechishin, S., Traditional Ukrainian Cookery, 17th ed., Winnipeg: Trident Press, 1991. Terlets'ka, Z., Ukrans'ki stravy, Philadelphia, 1971. Tsvek, D., U budni i sviata, Lviv, 1993 Read More