Eating habits in Estonia
Mari-Ann Lepp
9th A class
History
Traditional Estonian food has its roots firmly in the countryside
The main culinary influences were from Germans
The Estonian cuisine is historically pretty poor- pork, fish, cabbage soup,
potatoes, vegetables and dairy products.
Eating times and habits
Depending on the rhythm of life, different Estonians also have different
preferences in meal times and meals.
a light breakfast
most important meal of the day lunch
around six or seven o'clock we have dinner.
Eating habits:when, what,
why?
Estonian eating habits have historically been closely linked to the seasons.
black rye bread
50 punkti
Autor soovib selle materjali allalaadimise eest saada 50 punkti.
~ 10 lehte
Lehekülgede arv dokumendis
2012-03-11
Kuupäev, millal dokument üles laeti
6 laadimist
Kokku alla laetud
0 arvamust
Teiste kasutajate poolt lisatud kommentaarid
Mari-Ann Lepp
Õppematerjali autor
The traditional cuisine of Estonia has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but is influenced by many other cuisines by now. In the present day it includes a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe. The Cold Table Flounder The first course in traditional Estonian cuisine is based on cold dishes - a selection of meats and sausages served with potato salad or Rosolje, an Estonian signature dishes based on beetroot, meat and herring . Small pastries called pirukad ("pirukas" in the singular) - a
Traditional Estonian food has its roots firmly in the countryside, relying heavily on pork, potatoes and garden variety vegetables. The main culinary influences were from Germans, who ruled over Estonia for so many centuries. The eating habits of the Estonian population are related to the season, which severely affect the availability of fresh food. The spring and summer are the seasons of fresh food, in this period are used vegetables, berries and herbs, with the warmer climate the Estonians also like to cook meat grilled outdoors. During the winter are used mushrooms, jams, and preserved foods. Among the typical Estonian dishes are: Baltic fish in acid sauce, pork with sauerkraut and boiled potatoes, blood sausage and
Estonian National Cuisine re a d a c k B Bl The word ,,bread" came to Estonian from Germanic languages. Traditional black bread spread in Estonia in the second century. In a household people usually baked bread on Saturdays. Depending on the size of the family, they usually made 6-10 loaves of bread. One loaf of bread usually weighed about 2-5 kg. Beliefs and habits If a piece of bread was dropped, it had to be picked up and given a kiss so that hunger would not come to the house. A loaf of bread was never put on a table upside crust down. That would predict a family member's death. It was not allowed to lay a loaf of bread with its cut side to the door, because then the house would run out of bread. Eating the crusty end of bread would give a girl nice breasts. Warm bread was supposed to be broken not cut. Christmas bread
Swedish buffet. With an abundance of herring in both the North and Baltic Seas, Swedes have been pickling since the middle ages, mainly as a way of preserving the fish for storage and transportation. Pickled herring comes in a variety of flavors — mustard, onion, garlic and dill, to name a few — and is often eaten with boiled potatoes, sour cream, chopped chives, hard sharp cheese, sometimes boiled eggs, and of course, crisp bread. Pea soup and pancakes Many Sweden grow up eating pea soup and pancakes (ärtsoppa och pannkakor) on Thursdays. This tradition has been upheld by the Swedish Armed Forces since World War II. While its true origins are widely debated — from Catholics not eating meat on Fridays, this filling up on pea soup on Thursdays, to pea soup being very easy to prepare by maid servants who would work half-days on Thursdays — the tradition has well and truly stuck. Most traditional lunch restaurants serve pea soup and pancakes
wonderful ways with the vines they imported. They soon discovered a need for men and women to work in their vineyards, and turned to the Malay slaves (and the few Khoi and San they could lure into employment). Much later, sugar farmers brought indentured labourers from India to cut the cane. The British, looking for gold and empire, also brought their customs and cuisine, as did German immigrants. And black communities carried on eating their traditional, healthy diet: game, root vegetables and wild greens, berries, millet, sorghum and maize, and protein-rich insects like locusts. Today the resultant kaleidoscope - the famous "rainbow" - applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines. Typical South African foods and dishes · Amasi, sour milk. · Biltong, a salty dried meat (similar to jerky).
Main Sights England is known for its many world-famous sightseeings and people all around the world come to see them. Some of them are even like symbols of England. The most famous ones are: Stonehenge is one of the greatest national icons of Britain. That prehistoric monument is located in the plain of Salisbury, in the county of Wiltshire in the south-west of England. It is built of 150 enormous stones which are set in a purposive circular pattern. Stonehenge was probably built to mark the longest and shortest day of the year because it lies on the line of the midsummer sunrise and the midsummer sunset. That would have enabled people to keep a record of changing of seasons. Although it is still unclear who built it. Hadrian’s Wall is an ancient wall which was built in 2nd century by Hadrian, the emperor of Rome from AD 117 to 138, and it marked the northern border of the Roman Empire in Britain. The wall was 80 Roman miles (117 kilometres) long and it is situated in northern Great
ITALY NATIONAL KITCHEN J Sisukord ITALY KITCHEN...............................................................................................................................3 Antiquity.....................................................................................................................................4 Middle Ages................................................................................................................................4 Early modern era.........................................................................................................................5 Some of the regional cuisines .........................................................................................................6 Veneto..........................................................................................................................................6 Lombardy....................................................
German Sauerbraten: Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is called Schnitzel Wiener Art (Viennese type schnitzel). These are served with a slice of lemon and without a sauce. Both often are referred to as simpl
annaabi.ee 
Sisene Facebook'ga
Sisene Google'ga
Sisene LinkedIn'ga
Kõik kommentaarid