Tuesday , January 26 2021

In the basement of City Hall – about cuisine from different epochs



The coolest pieces always reach Kaunas! Are you sure? This question is asked to answer the museum museum of the city of Kaunas, calling on city people for a gastronomic trip in warehouses at City Hall.

Share old recipes

"Did you know that Gothic, Renaissance, Classical, and Baroque art survives from Gothic, Renaissance, Classical, and Baroque art?", Archaeologist Povilas Gadliauska built a time machine around curiosity.

A glimpse of Europe in the XII-XV century. prosperous, Lithuania in the seventeenth century Gothic arrived at the end of the day, who drank Kauniški in oil and sprinkled with spices, P. Gadliauskas moved to the renaissance and Queen Bonn Sforce cuisine.

Queen of Poland and the Grand Duchess of Lithuania, wife of Ancient Zygmunt and mother of Sigismund Augustus, according to the museologist, was one of the most prominent in the 16th century. historical personality. After taking him to the GDR and Poland in his own country, he brought the entire Renaissance, and at that time the cuisine was equipped with a new flavor.

"By the way, Bona Sforca taught her husband to eat a fork," P. Gadliauskas continued to mention the superiority of Lithuanian and Polish rulers.

For example, in the queen of Bonn, food began to match the typical Mediterranean spices, and green vegetables were increasingly crossing the plate, although they were considered suitable only for previous livestock.

"Olive and olive oil, cakes and lasagna", – P.Gadliauskas does not immediately share the last recipe.

Stir the flour, salt and water into the mixture that doesn't get into your hands. Cut with small diamonds and discard them carefully in water. Place a heated and upright hole in the bowl to prevent water absorption. Grated cheese curd is mixed with half quart of sour cream, spoon of butter and some egg yolks. Drain the resulting mass into hardened egg whites, chips and mix well. Bake in the oven for about 1 hour.

Wine has replaced mead

Hoping for a good appetite and successful efforts to prepare an old lunch, P. Gadliauskas crawled his hands on a piece of paper with another ring from the book Rimvydas Laužikas "Historical Lithuanian Cuisine: Food and Drink at the Grand Duchy of Lithuania".

Picture leaflets depict eight dishes. Radziwill cheese spears with cabbage, honey, raisins and cinnamon. Beaver tail, according to Stanislav Czernieski. Borscht, with cumin seeds, almonds and soaked in silk. Traditional meat from wheat and peas. Special quincy sweetener, which is fed by GDL nobles.

This epoch rationalizes food, while Lithuanians want to eat a lot.

"In the past the ingredients used by ordinary people might not know or know, like quince, lemon and white dry wine. By the way, this drink was also brought to Lithuania by Bona," the museologist was increasingly interested.

Wine, according to him, smells of shellfish and beer, and middle school likes sweet and dry wine. Right, he spoke with the last one slowly. At first sweetened, the drinks of the gods were poured into statues made of sugar.

"You have to imagine a French face, drink Lithuanian sugar with a piece of sugar," said the gastronomic tour guide.

Eat lots of livestock

After the Renaissance, Baroque came to the country. More precisely – it comes with fat rivers, like Gothic. One of the most controversial cultural epochs has changed classicism. True, he did not leave a meaningful trace in the kitchen, and rural people did not understand Classicism.

"Today's rationalization of food, at that time the Lithuanians wanted to eat a lot," about people's eating habits, whose time is almost unchanged, Mr. Gadliauskas.

Although the plates increasingly travel with green or heat-treated vegetables, fresh seafood or boiled meat, cepelin, dill scones, and a few tablespoons of sour cream or boiled cabbage with a layer of fat on two fingers, food consumers are still not left behind .

"Without a doubt, Baroque makes the biggest influence in our kitchen, the food is heavy, fat, with lots of meat," the museum's latest statement was based on archaeological findings.

Not a beautiful dish that hangs on the walls of a noble's house, not with a straw cup or a large run, and the bones of livestock.

Lithuania is no longer a myth in pigs, chickens or other animals. In the 19th century, Lithuanians ate mostly livestock, "P. Gadliauska did not start arguing for such local choices. – Imagine the middle time. With no food, people from one tribe attacked another community. After a long battle, a the hill was taken, and on the page four of the same pigs and bulls were found. These were obedient – parisšė rope horns, gone. And the pigs were not such characters. They had to be left raw or sliced ​​in place. It's true that pigs quickly rinsed This is the answer, why do Lithuanians eat so much livestock. "


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