Name Date Class Section 5 Eastern Europe & Russia Flavors of Eastern Europe & Russia Directions: Read this article and then answer the "Reading Check" questions that follow. Complete the "Appli­ cation Activities" as directed by your teacher. It's time to stretch your imagination. If you've never been to the area of the world in this section, it may be difficult to imagine its vastness. If you were to travel all the way across Russia, for example, you would pass through eleven time zones. This part of the world includes countries with names that aren't easy to pronounce—or spell. Some may be more familiar to you than others. With the world continually "growing smaller," however, you'll find that far­ away places are gradually becoming more familiar. To begin your look at this part of the world, move east from Western Europe. There you'll find the coun­ tries of Eastern Europe. Even farther east lie Russia and the independent republics. While many of these coun­ tries share certain foodways, they also have distinctions that set cuisines apart. sus nations of Armenia, Azerbaijan (a-zuhr-by- Identifying the Countries JAHN), and Georgia are also among the repub­ The area of the world covered in this section lics. These three countries share the Caucasus includes the single largest country in the world. Mountains. It also contains some of the most recently created countries. Food Similarities • Eastern Europe. The Eastern European coun­ tries include Estonia, Latvia (LAT-vee-uh), and Countries in Eastern Europe, Russia, and the Lithuania (li-thuh-WAY-nee-uh), which are independent republics season many of their dishes often called the Baltic States because they're on with many similar ingredients: onions, mushrooms, the Baltic Sea. Other countries are Poland, the sour cream, yogurt, and paprika (originally from Czech Republic, Slovakia (sloh-VAH-kee-uh), Turkey), especially stews and soups. They may also and Hungary. Eastern Europe also includes the toss in such spices and herbs as coriander, cinna­ countries of the Balkan Peninsula: Romania, mon, allspice, cardamom, ginger, basil, and other Bulgaria, Albania, Slovenia (sloh-VEE-nee-uh), Eastern seasonings. These came to the region via the Croatia (kroh-AY-shee-uh), Serbia, Montene­ spice caravans when traders and merchants traveling gro (mahn-tuh-NEE-groh), Bosnia-Herzegovina between Baghdad and Venice would break for rest in (BAHZ-nee-uh hert-suh-goh-VEE-nuh), and Georgia. Dill, parsley, bay leaves, and cloves are also Macedonia. common. • Russia. Russia is the world's biggest country. It It's not surprising to find recipes that use a lot covers an area nearly twice the size of the United of potatoes, barley, oats, and rye, since Russia is the States. It can be viewed as three distinct regions: world's largest producer of these crops. Eggplants, European Russia, Siberia, and Far Eastern Russia. tomatoes, peppers, and citrus fruits grow readily • The Independent Republics. In addition to in the countries around the Black Sea, which has a Russia, the republics include Belarus (bee-luh- Mediterranean-style climate. The central steppes ROOS), Ukraine(yoo-KRAYN), Moldova (mahl- are rich in dairy herds and grains, including bulgur DOH-vuh), Kazakhstan (ka-zak-STAN), Uzbeki­ wheat and kasha. The fertile plains along the Danube stan (yuz-BEH-kih-stan), Turkmenistan (turk- River yield potatoes, beets, barley, and corn. Irriga­ meh-nuh-STAN),- Kyrgyzstan (kir-gih-STAN), tion makes agriculture possible in the barren deserts and Tajikistan (tah-jih-kih-STAN). The Cauca­ of Turkmenistan. (Continued on next page) Copyright © Glencoe/McGraw-Hill, A World Atlas of Food 105 a division of The McGraw-Hill Companies, Inc. Name Date Class Flavors of Eastern Europe & Russia (continued) EJL Once you cross the Ural Mountains, you enter Eastern Europe the vast land of Siberia. This area stretches east all Eastern Europe could be called "the land of the way across the Northern Asian continent to the many empires." The armies and rulers of the Roman, Pacific Ocean. Much of this part of Russia is sparsely Austro-Hungarian, Ottoman, and Russian empires populated because of the inhospitable areas that introduced their own foods and customs to the include the frozen tundra, rugged mountains, and Slavic-speaking people of Eastern Europe, including coniferous forests. At the same time, it is a land of those in Hungary, Poland, the Czech Republic, Roma­ great beauty, where flowered meadows and scenic nia, and Bulgaria. The result is a wonderful assort­ lakes and rivers exist. ment of local, traditional dishes mixed with such Along southern Siberia, Asian Russia shares distinctive arrivals as Viennese strudel and Turkish a border with Kazakhstan, Mongolia, and China. pastries, as well as risotto (a type of rice dish), pastas, This southern area of Siberia is where people tend and garlicky salami from Italy. to live and industrialization is increasing. In fact, the People of Christian, Jewish, and Muslim faiths Trans-Siberian Railway runs through the south across populate the region, usually in their own concen­ Siberia to Far East Russia, with many cities and towns trated areas. Each religion's customs and dietary scattered along the way. It would take about a week restrictions help dictate the eating habits of the to ride the rail the full distance from Moscow to Far communities. East Russia. In general, traditional Eastern European meals feature spicy sausages, yogurt, sour cream, paprika, pork (especially roasts, ham, sausages, and bacon), Russian Food potatoes, walnuts, mushrooms, and cabbage. Cabbage Russian food includes humble, earthy cooking may be the region's most popular and versatile veg­ as well as very elaborate dishes. In Russia, the cli­ etable. Cabbages are used as wrappers (as in stuffed mate—bitter winters and short summers—impacts cabbage rolls), shredded into stews, and preserved in agriculture and, thus, the foods that people eat. salty brine. Many countries also show a fondness for European Russia and its neighbors in Eastern garlic, as in Bulgaria's tarator, a cold soup made from Europe enjoy a cornucopia of grains and vegetables, yogurt, walnuts, and garlic. but the foods here are far different from those of the On special occasions, lamb graces the table, sunny Mediterranean. The harsh winter, dry climate, but like most meats, it is eaten rarely. Most everyday and short growing season limit what can be raised. meals stretch meat and poultry by adding small bits Consequently, the people preserve their harvest as to a soup or stew, along with plenty of vegetables, picldes, cheeses, yogurt, sour cream, dried mush­ grains, or legumes. In the countryside, hunters bring rooms, and cured or smoked meats. Root vegetables home wild boar, venison, hare, quail, and other game, favor cool weather, so potatoes, carrots, horseradish, while fishermen hook trout, carp, and other freshwa­ and beets are also common. ter fish or pull herring from the sea. No meal would Similar foods are eaten throughout Siberia, be complete without the dense, hearty breads made where weather conditions can be extremely difficult from buckwheat, oats, rye, and other grains. for food production. Along the Siberian border with Mongolia, nomadic Mongols graze their sheep, goats, Russia cattle, yaks, camels, and horses, but there is little other agricultural activity. Russian pelmeni, stuffed The massive Ural Mountains run north to dumplings similar to Chinese wontons, originated south, dividing Russia into European Russia to the here. west and Asian Russia to the east. About two-thirds Fine dining also exists in Russia, as in such of Russian people live in cities. Many of the urban urban locations as Moscow and St. Petersburg. The" centers, including Moscow and St. Petersburg, are in elaborate and fancy dishes first introduced at the end European Russia. This part of Russia also contains of the seventeenth century stand in stark contrast to the majority of Russia's farmland in a huge area the simple, basic meals that are typical throughout known as the European Plain. (Continued on next page) 106 A World Atlas of Food Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Name Date Class Flavors of Eastern Europe & Russia (continued) EH£ many areas of Russia. During the late 1600s, Russian Czar Peter the Great and his wife Catherine I became The Independent Republics enamored of French food and instructed the royal More than a hundred different ethnic groups chefs to cook with French sauces, minced meats, pas­ flourished within the borders of the former Soviet tries, and asparagus. Beef stroganoff was originally Union (USSR). In 1991, after the USSR splintered a French dish, but it gained favor with the Russians and communism ended, a dozen independent repub­ because of its use of sour cream. lics formed the Commonwealth of Independent The long history and influence of the Russian States (CIS)i The association includes Russia as well Orthodox Church has also affected the way Rus­ as the countries named earlier. sian people eat. More than half the days in the year These republics are located west and south of are designated for fasting, so meat (which is scarce present-day Russia and east of Poland and Romania. to begin with), eggs, and dairy are avoided on these They are bounded by the Black, Baltic, and Caspian days. Instead, cooks get creative with fish, mush­ seas and the Caucasus Mountains. rooms, grains, and vegetables. Though the borders have changed, the diversity Millions of Jewish people lived in the region remains. Each group has its own foods, languages before World War II. Those who left helped introduce or dialects, and customs. Each is dependent on the the foods of their homeland to the rest of the world. bounty of the local land.