Butter and nuts GERMAN AKA MANOR CUISINE Quality and availability International connections St. Petersburg and Stockholm 1781 the first cookbook RUSSIAN CUISINE Dumplings Solyanka Rassolnik Borscht Beef stroganof Chicken Kiev Cottage cheese patty/donut Pasha THE BIRTH OF ESTONIAN CUISINE 1918 Republic of Estonia Estonian-style restaurant culture Estonian entrepreneur High-quality Estonian cuisine SOVIET-ERA CUISINE Stall and retardation Kvass High in salt and fat NEW ESTONIAN CUISINE Old traditions and constant evolution/change Dish's appearance Clean and domestic produce Dimitri Demjanov CHANGES THAT ARE HAPPENING OR HAVE HAPPENED Healthy food New recipes Diferent trends THANK YOU FOR YOUR ATTENTION
Estonia has not been a land of plenty. If a piece of bread was dropped on the floor, it was good form to pick it up, kiss it to show respect, and eat it.[citation needed] When Estonians live abroad, they often say that they miss black bread the most. Desserts Specific desserts include kissel, curd snack and kama. Rhubarb pies are a favorite. Red currant kissel Strawberry and kiwi curd snack Drinks A traditionally popular drink called kali - similar to Russian kvass - is becoming more popular again. Mead or mõdu, the drink that was most popular in ancient times, has almost completely disappeared. Nowadays, locally brewed beer is the number one choice to accompany food, different juices or simply water being the main non-alcoholic choice. Wine is widely drunk, and although it is still not as popular as beer, it is becoming all the more common. There are also Estonian fruit wines made of apples or different berries. Milk is also widely drunk by
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