Fish solyanka is prepared similarly, but soup vegetables are cooked with the broth. The meat is replaced with fish, like sturgeon and salmon, and freshwater crayfish. Finally, some lemon juice is added to the soup.
For mushroom solyanka, cut cabbage is heated in butter together with vinegar, tomatoes, and cucumber pickles, with little brine. Separately, mushrooms and onions are heated, and grated lemon skin is added. Cabbage and mushrooms are put in layers, breadcrumbs and butter added, and all shortly baked.
Kutia
Kutia is a sweet grain pudding, traditionally served in Polish, Lithuanian and Ukrainian cultures. Kutia is often the first dish in the traditional 12-dishes Christmas Eve Supper. It is rarely served at other times of the year.
It resembles koliva from Serbia or Romania (used usually for funerals), but the latter is mixed only with walnuts, sugar and raisins.
Kutia was also part of a common Eastern Orthodox tradition in the Russian Empire, which has become extinct in Russia during the times of the atheistic Soviet Union.
Traditionally it was made of wheat, poppy seeds, honey (or sugar), various nuts and sometimes raisins. In many recipes milk or cream was also used.
Nowadays other ingredients (which were unavailable or just too expensive in earlier centuries) like almonds and pieces of oranges are added. On the other hand, the wheat grain, that is now relatively rarely available in the food stores in an unrpocessed form, is sometimes replaced with barley or other similar grains. [10.]
Restaurant “O’Panas”
If you want to taste Ukrainian cuisine you can go to the Restaurant “O’Panas”. It is the best place for learning Ukrainian culture, traditions and life of Ukrainian people. Comfortable small house with a roof made of straw, a real tree, growing inside of the restaurant, and a special interior, presented in the local country style, would bring guests to the old, kind and light- hearted times.
There you can taste such dishes as varenyky with potatoes, mushrooms and cracklings, varenyky with cabbage and cracklings, deruny with home- made sausage, real Ukrainian borsch with sour- cream and pampushki, pancakes with poppey seeds, wall- nuts and honey and many other dishes. [10.]
Chapter III Table manners
In our time it is very important to be well- educated person. And also you should keep some elementary rules while having meal. In our time to invite close friends to the dinner or to be invited to the restaurant or to the café by them is a usual thing. Despite of where you go with them it is very important thing to keep table manners like this:
The correct way to sit at table is to sit straight and close to the table. Don’t put elbows on the table. Don’t cross your legs or spread them all over the place uder the table.
If you want to take a slice of bread you shouldn’t use fork or knife. Your hand is quite correct for getting a slice of bread for yourself.
If you want to take a slice of bread from the plate standing on the far end of the table, just say: “Please pass the bread.” Or:”Would you mind passing the bread, please?” Never lean across the table or over your neighbours to get something out of you reach.
Don’t hold your spoon in your fist, don’t tilt it so as to spill its contents. The fork should be held in your left hand, the knife in your right.
It is wrong to cut all the meat you have got on your plate in small pieces and then eat it. Cut off a slice at time, eat it, then cut off another, holding your knife in the right hand and your fork in the left.
You shouldn’t use knife if you eat fish ( it is generally eaten without using knife). The same refers to rissoles, cereal and, in general, to anything that is soft enough to be comforatably eaten with fork or spoon.
The way to eat chicken is to cut off and eat as much as possible by using your knife and fork; the remaining part eat by holding the piece in your hand by the end of the bone.
If you eat stewed fruit with the stones, just take the stones from your mouth on your spoon and place them in your own saucer. Never eat stones (trying to be overpolite).
After stirring your tea, put the spoon on your saucer. Don’t leave it in the glass while drinking.
If your food is too hot just waite a bit, there is no hurry. Never cool your food by blowing at it.
To refuse a second helping you should say: “No more, thank you.”
If you like the dish very mush you should say: “It tastes (really) fine” or “It is delicious.”
If you dislike the dish you should say nothing. Keep your impressions to yourself and don’t embarrass your hostess.
While eating one shouldn’t produce as little noise or sound as possible. It is decidedly manners to speak with your mouth full. Don’t put your bread in your soup. Don’t pour your tea in your saucer. Don’ leave much on the plate: it is impolite towards your hostess. If you liked the dish, it doesn’t follow that you should polish the plate with your bread.
Reading at one’s meals is a bad habit; it is bad for your digestion and impolite towards others sitting at the same table. [1., 150-152]
CONCLUSION
Regardless of how you view food, you need it to live. You need the right kinds of food in the right amounts to have a healthy life. Your needs for different kinds of food change as grow and mature. Everyone needs the three key nutrients that provide the body with energy and the necessary building blocks: carbohydrates (sugar and starch), fat, and protein. Unfortunately, in our world today, not every one has access to all of these all the time. World hanger is a global problem that needs to be addressed by all nations.
The right type and kind of foods the body needs to grow, develop, and stay healthy are not known by everyone. A good, daily, balanced diet is key to a healthy life. Do you have a balanced diet? Do you know what you eat every day? Why do you think you eat the foods you eat? Eating the right food everyday not only nourishes our bodies, but it also nourishes our spirits, our creativity and thinking, and our language and interaction with other people.
REFERENCES
1. Arakin. “Practice Course of English Language,” 6th ed., M.: Gumanit, 2003: pp. 150-152.
2. Bell. “English with a Smile,” Sigma- Press, 1996: pp. 50-56.
3. Guzhva. “English Topics,” Pholio, 2003:pp. 115- 116, pp. 134-135.
4. Kaverina. “1000 English Topics,” Moskow, 1996: pp. 67-72.
5. Shapran. “English Language. Part II,” Millenium, 2003: pp. 324- 326.
6. Stechishin, Savella. “Traditional Ukrainian Cookery,” 17th ed., Winnipeg: Trident Press, 1991: pp. 108- 115.
7. “What’s On,” No. 30/2003, 4- 10 September, pp. 4-6.
8. “What’s On,” No. 16/2005, 6-12 May, pp. 8-10.
9. “Your Number. Special Edition,” No. 5/2005, 15-23 May, pp. 7-12.
10. www.cookery.com
11. www.google.com.ua/american cuisine
12. www.wikipedia.org
13. www.yahoo.com/recepies
14. www.yahoo.com/ukrainian cuisine
«Національні особливості кухні та манери за столом»
Курсова робота присвячена темі особливостей національної кухні та манерам за столом.
Тема обумовила мету, об’єкт, предмет та завдання дослідження.
Мета дослідження: різноманітність американської кухні, гостинність та щедрість української кухні, а також правила етикету за столом.
Об’єкт дослідження: широкий вибір страв на всі смаки, порівняння української та американської кухні, манери поведінки за столом.
Предметом дослідження є два види кухні, які несхожі одна на одну і різняться за асортиментом, смаком, традиціями та методами приготування страв.
У процесі дослідження використовувались методи адекватні меті та завданням, а саме: аналіз наукових джерел, описовий метод та порівняльний аналіз.
Структура курсової роботи обумовлена логікою дослідження. Курсова робота складається зі вступу, трьох розділів, висновків, списку використаної літератури та резюме українською мовою.
У роботі було розглянуто та проаналізовано різноманітність страв які належать до української та американської кухні. Також курсова робота охоплює такий важливий аспект, як манери поведінки за столом. Адже, в сучасному житті дуже важливо вміти поводити себе правильно, щоб потім не було соромно ні перед людьми ні перед самим собою. Певна частина роботи, яка присвячена манерам за столом є важливою.
Кожна країна має свої звичаї, свої традиції, свою культуру. Наприклад, якщо в Америці їдять яловичину, то в Індії їсти її суворо заборонено. Мусульманам і євреям заборонено їсти свинину, хоча її їдять китайці і народи багатьох інших країн.
Часто різниця стравами які їдять в тій чи іншій країні пов’язана з місцем розташуванням і природними ресурсами в певній місцевості.