Кулінарна мандрівка в Гетьманщину
en
translation: Culinary journey to the Hetmanate
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Secrets of old Ukrainian cuisine of the middle of the XVII-XVIII centuries with authentic recipes adapted by the chef - technologist Vasyl Druchyk. Magnificent dishes, vodka, borsch, lard and dumplings - this is a rough list of what is associated today with the Ukrainian cuisine of the Cossack times, sung in the "Aeneid" by Ivan Kotlyarevsky. However, does all this really correspond to the historical reality and is it possible to equate the style of food of that time with the Cossack traditions? Which dishes were available to the majority, and which - only to the elite? How have tastes and perceptions of healthy and unhealthy food changed? After all, what of the gastronomic arsenal of the past has been lost without a trace, and what is left in our modern kitchen? This book is not only a study of the history of gastronomy of the Hetmanate in the mid-seventeenth and eighteenth centuries, but also an attempt to look through it to the broader context of the era: food as a marker of social status, wealth, education, culture, fashion. The author’s text is complemented by authentic ancient recipes adapted for cooking in modern conditions, as well as a dictionary of old Ukrainian gastronomic terminology, measures of weight and volume.
