Lithuanian national Lithuanian national kitchenkitchen

Content

ConceptionThe evolution and impactNobility kitchenLithuanian cuisineProductsDishesDrinks

National kitchen

Kitchen (or culinary tradition)

set of cooking traditions, characteristic of a particular region or a certain group of people. It has become an important part of culture and identity, similar to the national clothes, national flag and other symbols.

Development and influence

Lithuania’s traditional cuisine evolved throughout the centuries.

Recipes gradually changed.Evolution made changes to spice merchants and

human migration. Most of the Lithuanian culinary legacy, such as

the Lithuanian nobility table meals, disappeared.

Development and influence

Essentially Lithuanian kitchen can be divided in to two

separated and almost unrelated traditions. That are:

Lithuanian nobility or the old Lithuanian kitchen formatted and thrived in XV-XVIII a.

Lithuanian peasants or the new Lithuanian kitchen (prevailed in XIX-XX a.).

Nobility kitchen

It had a very strong local tradition, influenced by:Russian, Great Steppes, Polish cuisine.Probably at that time in close contact with goldHorde Khan, the arrival of the Karaites, Armenians

and the Lithuania came from Eastern dishes.They formed the Lithuanian dishes -dove, dumplings, steamed with vegetables, fish (their predecessor - MUSAK) and

others.

Nobility kitchen

XVI-XVIII Lithuanian cuisine merged with the Polish ,some features are retained of ancient times: it is - a rich honey and bushmeat consumption.

The Lithuanian peasants ate roasted swans, bears smoked loins and other fancy dishes.

Republic of Two Nations landlord desserts:

branch, donuts, and other hive.

Peasant’s kitchen

By the nineteenth century these products remained primitive:

Rich assortment of smoked products:

sausage, curd, bacon, smoked fish, and so on.

Another feature of the Lithuanian cuisine are potatoes.

ProductsRye bread, porridge, from the eighteenth century, and

potatoes;Meat (pork, beef,);Dairy products (milk, cheese, sour cream, cheese);Pike;Cabbage, carrot, turnip, beet, apple;Wild plants (wild berries, fruits, mushrooms, herbs);Thyme, marjoram, parsley, dill;Sweetener - honey.Rich assortment of smoked products: sausage, curd, bacon, smoked fish, and so on.

Dishes

Snack table:Cheese;Case of an acidified milk products;Smoked meat and fish products;Jelly;Various meat rolls.

Dishes

Zrazai (taken from Polish cuisine);Potato dumplings (dumplings);Potato pudding;Whistlers;Potato pancakes;Lowlandish pancakes;Boiled potatoes with dill milk and buttermilk;Dumplings, pancakes.

Conclusions Lithuanian cuisine since ancient times, focused on rural human needs, so dishes are hearty and greasy.

Lithuanian cuisine has helped the emergence of Russian, Polish, Karaites, Central Asian cuisine influences.

The main products eaten in Lithuania since ancient times: potatoes, pork, beef, beets, cabbage, apples, carrots, rye bread, cottage cheese, sour milk, smoked sausage, etc. ’’Skilandziai’’