European cuisine

Ivan Gnatyuk, Elodie Dubois,

Desislava Dimitrova, Nikos Tegos

Russian cuisine. Soups

Shchi (sour cabbage)

Okroshka (cold soup with kvass)

Borscht

pancakes with caviar

Baked pie with applessweet and nourishing

DrinksKVASS is a fermented beverage made from

black or regular rye bread

Mors (fruit-drink)

vodka

Among the Gauls, ancestor of French people, good food is inseparable from the political and social life and it is on this axiom that will build the French gastronomic tradition.

After the Roman conquest, geese and ducks in northern France enjoy of such a reputation as servants carry them by foot and entire herds to Rome. Of this era, Gaul is also an exporter of cheese.

Early, France associated wine to the food preparation. France has climbed to one of the first places for the quality of its wines, whose development was accompanied with constant technical progress from the 17th century, especially under the influence of men of the Church and monastic orders.

French Food

With the Renaissance and the discovery of new continents, vegetables from the Americas made their appearance in France. Starches, beans, potatoes, corn, will supplant beans and lead to the discovery of new flavours. The arrival of new products, starting with the turkey, American origin will gradually dethrone the peacock...

Despite the large number of agricultural festival or liturgical which are pretext to feast, the notions of delicacies and gastronomy are forged around the mistress idea of a pleasure associated with a convivial table. Even the French farmers seek pleasure and refinement in food...

The real growth of the French cuisine occurs in reality, in a political context, the absolute and centralized monarchy, which reached its apogee under Louis XIV in the 17th century. The bidding dishes and preparations reflect the political structure pyramid dating back to the person of the king. Sumptuous meals, staged in a theatrical way, become an element of glorification of the sovereign.

A big revolution in French cuisine date of the 18th century. It is to due to the French cooker Beauvillier who, in 1765, opened in Paris the first "great" restaurant. It installs customers with elegant tables covered with tablecloths and decorated with flowers. It was an immediate success. Thus, after the court, French gastronomy is down the street.

Cooking traditions in Bulgaria are strong and are kept alive for many years by passing recipes from

grandparents to parents to children to grandchildren.

My grandma taught me how to do Pitka (1st pic), which is is typically eaten bread on Christmas Eve and throughout the holidays and Kozunak (4th pic) - the traditional sweat bread made for Easter in Bulgaria. On Easter we are painting eggs (2nd and 3rd pictures). The first one should be red, which is a symbol of good health.

The Bulgarian yogurt is the best yogurt produced

in the world. This is due to the bacteria Lactobacillus bulgaricus that is used to make the Bulgarian cheese and which grows no place else in the world. This yogurt has really sour taste.

Rosa Damascena Jam

Rakiya

Banica with cheese Shopska salad with cheese

Greek cuicineMain dishes

Tzatziki: Υogurt with cucumber and garlic puree, used as a dip.

Fasolada: It is made of beans, tomatoes, carrot, celery and a generous amount of olive oil.

Greek salad: the so-called Greek salad is known in Greece as village/country salad (horiatiki) and is essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil.

Gyros: meat roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.

Greek cuicineDeserts

Melomakarona, "honey macaroons", Christmas cookies soaked with a syrup of diluted honey (méli in Greek) and then sprinkled with crushed walnuts. Spoon sweets of various fruits, ripe or unripe,

or green unripe nuts. Spoon sweets are essentially marmalade except that the fruit are boiled whole or in large chunks covered in the fruit's made syrup.

Tsoureki, a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.

Greek cuicineDrinks

OYZO

GREEK WINE

RETSINA