"solyanka" - 1 õppematerjal

Estonian food

Geographic location and climate Food preparation methods History and external influences Six step historical development OLD ESTONIAN CUISINE AKA PEASANT CUISINE Simple One sided With few spices Made of bread and starch Fish and meat that's high in salt and fat Coarseflour rye bread 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