Almost all Russian folk tales end with "honest feasts" and "weddings." Princely feasts are no less often mentioned in ancient epics and legends about heroes. But from what exactly the tables were bursting at these festivities, and what menu the legendary “self-assembled tablecloth” provided our ancestors in the “pre-potato” era, let's try to figure it out now.
Of course, the main food of the ancient Slavs was porridge, as well as meat and bread. Only now the porridges were somewhat different, not the same as we are used to seeing. Rice was a great curiosity, it was also called "Sorochinsky millet", and it was fabulously expensive. Buckwheat (groats brought by Greek monks, hence the name "buckwheat") was eaten on great holidays, but in Russia there was always enough of their own millet in abundance.
They ate mostly oats. But oatmeal was prepared from whole refined grains, after steaming it for a long time in the oven. Kashi was usually seasoned with either butter or linseed or hemp oil. Sunflower oil appeared much later. Sometimes especially wealthy citizens of ancient times used olive oil brought by merchants from distant Byzantium.
About cabbage, carrots and beets, not to mention tomatoes and cucumbers, it would seem, such primordially "Russian" vegetables and root crops, in Russia no one has heard of. Moreover, even onions, our ancestors did not know. Here the garlic grew. He is even mentioned repeatedly in fairy tales and sayings. Remember? “There is a baked bull in the field, crushed garlic in the side.” And from vegetables, probably, only radish comes to mind now, which is not sweeter than horseradish, and the famous turnip, many problems are often solved easier than steamed cooking.
Peas were also highly respected by our ancestors, from which not only soup was cooked, but also porridge. Dry grains were ground into flour and baked pies and pancakes from pea dough.
It is no secret to anyone that in Russia bread has always been in high esteem, about which they even said that it was the head of everything. However, the dough for bread and for pies was prepared differently than now, since there was no yeast.
Pies were baked from the so-called "sour" dough. It was prepared as follows: in a large wooden tub, called “kvass”, dough was made from flour and river water, and left for several days in a warm place so that the dough turned sour. After a certain time, the dough began to swell and bubble, thanks to the natural yeast in the air. From such a test it was already quite possible to bake pancakes. The dough was never used completely, it was always left in the kneader on the bottom, so that, adding flour and water again, make a new dough. The young woman, moving to her husband's house, also took some test leaven from her home.
Kissel has always been a delicacy. From it, the banks of the "milk rivers" in fairy tales were made. Although it tasted sour (hence the name), but not sweet at all. They prepared it from oatmeal, like dough, but with a lot of water, let it sour, and then boiled the sour dough until they got a dense mass, even cut with a knife. They ate jelly with jam and honey.
| Option I | Option II | Option III |
| BREAKFAST 8.30 | ||
| Omelet from 2 eggs with tomatoes, 2 sandwiches with any soft cheese on thin triangular slices of grain bread (15 g each). Coffee with 2 teaspoons of sugar | 100-150 g oatmeal, 2 hot cheese sandwiches. 1 banana or 2 tangerines. Greenfield fruit tea with 2 teaspoons of sugar. | 2 sandwiches with salted fish on thin triangular slices of grain bread (15 g each). 1 pear. A cup of tea with 2 teaspoons of sugar |
| LUNCH 13.00 | ||
| Vegetable salad with diet sauce. Cabbage soup. Meat stewed with mushrooms and vegetable garnish. 1 cup tomato juice or diet yogurt | Seafood salad. Kiev cutlets with vegetable garnish. 150 g apple juice. 1 cup coffee without sugar or low-fat kefir. | Salad "Olivier" with 15% sour cream or dietary mayonnaise. Chicken fillet with soy sauce and vegetable garnish. 1 cup Cola Light (no sugar). |
| afternoon tea 16.00 | ||
| 100 g fish pie (pie). Hibiscus tea without sugar | Salad of vegetables offered in the list of products. Fruit tea "Greenfield". | Vegetable schnitzel. 100 g cheesecakes with cottage cheese. 1 cup Danone drinking yogurt |
| DINNER 19.00 | ||
| Salad of crab sticks with pepperoni and corn. Stewed vegetables in soy sauce. Green tea (no sugar). | Salad of tomatoes and cucumbers. Stewed meat with buckwheat and soy sauce. 1/2 cup apple juice. 1 cup of coffee without sugar. | Fruit salad with low-fat yogurt. Cauliflower stewed in soy sauce. 1 cup of coffee without sugar. |
Summing up, it is necessary to note the following: a person who has inherited the nutritional genotype of a landowner ancestor assimilates dinner much more efficiently than representatives of other genotypes. (Although everyone's metabolism goes down by the evening.) There are pluses and minuses here. Perhaps this is due to the fact that the ancestors, the carriers of this genetic code, constantly received the main energy from food at sunset.
Knowing that, first of all, carbohydrates are absorbed by the body and glycogen reserves (a polymer of the same carbohydrates, or rather, glucose) are replenished, and only then fats and proteins, you can easily understand how much dinner should “cost” in terms of energy. As much as is necessary to replenish the energy spent per day. Or a little less if you want to lose excess weight.
To do this, you need to determine your usual daily energy costs. This is not difficult. Fortunately, absolute accuracy is not needed here.
If your life is associated with high vital activity from early morning to late evening, then in order to feel comfortable, you need to get and spend 3000 kcal per day.
With a moderately active life and an increase in activity by night - 2500 kcal.
With low activity, where “sedentary” work takes 8 hours, and bursts of energy are observed only 2-3 times a week (for example, training or “hanging out” in a club) - 2100 kcal.
Usually, for weight loss, it is enough for a person to reduce his daily food intake by 300-500 kcal.
How many hundreds of calories you need for dinner is easy to determine. However, some ladies should still be reminded of what 100 kcal is in material terms, using a simple table.
The table, of course, is far from complete, but even it gives an idea that it is just as easy to replace lost calories as it is to go too far with them. Excess energy is accumulated by the body and stored in fat reserves, including at the waist and hips, but getting rid of this reserve is not easy.
This table will help you not to gain more than 700-800 kcal at dinner. A list of products proposed for the food genotype of the ancestor-landowner and an approximate menu will come to the rescue.
To do this, you do not need to cut off a third of a piece from a steak or divide the candy in half. Show your extraordinary imagination when choosing dishes both at home and in a cafe during lunch.
You will succeed if you approach the diet creatively, and not copy common (typical) recipes from day to day.
Question answer
What is the optimal course of the diet according to the genetic code? Is it possible to "sit" on it for more than a month?
It is possible, but not necessary. The dietary cycle is always a certain period and usually no more than 1 month. Otherwise, the body will adapt to new living conditions, and then the results of the diet may be unpredictable.
It is better to repeat this diet in a month if you liked it, but for now you can take another course, for example, the Kremlin or Rublev diet.
More on the topic Approximate menu of the diet according to the genetic code "landowner-farmer":
- Recipes for a diet according to the genetic code "landowner-farmer"
There is a new dietary boom - everyone is losing weight by blood type. Some citizens are in a hurry to draw up their own individual diet, others simply read books on this topic, since there are a great many of them. What is the blood type diet?
We divide into groups
It has long been noticed by doctors that people who follow the same low-calorie diet lose weight in different ways - someone manages to lose 10 kilograms in 10 days, and someone barely parted with two.
This sensational method was invented, of course, by the Americans. Which, in general, is not surprising - in a country that ranks first in the world in terms of the number of obese people, the best forces are thrown into the fight against excess weight. American physician James d'Adamo suggested that blood type is a factor influencing the rate of weight loss. Later, his son Peter summarized the results of the research and developed a new theory of the blood type diet.
Nutrition, according to the blood type, is associated with the evolutionary development of a person, that is, with the use of products at different stages of human evolution.
And who are the ancestors? A modern person must remember the food habits of distant ancestors so as not to disturb the genetic rhythm of the body.
The most ancient is the first blood group. It appeared about 40,000 years ago, when the first people on the planet - the Cro-Magnons - the carriers of this blood type, mainly hunted, and therefore the main food for them was meat. As well as berries, roots and leaves.
In the process of evolution, man changed his way of life, getting new food. As a result, from the original blood group, three new ones arose, better adapted to the new conditions of life.
So, the second blood group appears between 25,000 and 15,000 BC. It was then that the hunters began to turn into farmers.
People with the third blood type are distant descendants of nomads. This blood type appears 10 - 15 thousand years before our era. They ate meat and dairy products.
The fourth, the rarest blood group, appeared as a result of mixing the second and third, when the barbarian nomads seized the territories of peaceful landowners.
Hunter Diet(I)
A hunter by nature is a meat eater, therefore, with an active lifestyle, he cannot get better from meat, extra pounds will come from bread, wheat, grains, beans, lentils, and beans. Head, cauliflower, Brussels sprouts will also contribute to obesity. But the first assistant in weight loss will be seafood, algae, liver, meat, broccoli, spinach.
Diet, "farmers" (II)
The first vegetarians on the planet were people with the second blood group. Therefore, foods that contribute to the accumulation of extra pounds for you: meat, dairy products, beans and wheat, consumed in excess. But vegetable oils, soy products, vegetables and pineapples will be the best helpers in the fight against extra pounds.
Diet "nomad" (III)
"Nomad" is a big lover of milk and dairy products. Digests meat well. Extra pounds builds up from corn, lentils, peanuts, buckwheat and wheat. When dieting, people with this blood type should prefer green vegetables, meat, eggs, and low-fat dairy products.
Diet "nomadic farmer" (hybrid)
The blood of people of the IV blood group bears the signs of the second and third groups. Therefore, the diet is a little more complicated. Foods that promote weight gain for people with the fourth blood type: red meat, beans, seeds, corn, buckwheat, wheat. Foods that promote weight loss - seafood, fish, dairy products, green vegetables, algae, pineapples.
What's on the menu today? The dietary and lifestyle recommendations for each blood type are very simple, making it easy for you to choose your own menu. All products are divided into three groups: especially useful, neutral and harmful. Prioritize healthy ones, sometimes include neutral ones in the diet and try to avoid harmful ones. If you want to lose weight - do not overeat even healthy foods. When listing prohibited foods, nutritionists do not mean at all what they will bring you extra pounds or provoke (any serious diseases, simply by entering into chemical reactions with your blood, they can slow down your metabolism.
Hunter Menu
Especially useful products: lamb, beef, veal, lamb, perch, salmon, cod, pike, fresh herring, linseed, olive oil, artichoke, broccoli, onion, parsley, horseradish, garlic, spinach, figs, plums, vegetable juices.
Neutral: chicken, turkey, duck, rabbit, anchovies, squid, crab, shrimp, soft cheeses, butter.
Harmful: pork, goose, caviar, salted herring, dairy products, peanuts, pistachios, legumes, corn flakes, cereals (except buckwheat), pasta, eggplant, mushrooms, cabbage, potatoes, butter.
Farmer's menu
Especially useful products: chicken, turkey, perch, carp, cod, sardines, linseed, olive oil, peanuts, pumpkin seeds, legumes, grain products, buckwheat porridge, broccoli, onions, carrots, parsley, horseradish, spinach, garlic, apricots, pineapples, cherries, raisins, figs, lemons, plums, prunes. Neutral: white beans, green peas, yogurt, kefir, homemade cheese, pasta.
Harmful: meat (except chicken, turkey), shrimp, lobster, herring, butter, durum cheese, red beans, common beans, wheat bran, eggplant, sweet peppers, cabbage, potatoes, olives. Orange and tomato juice are also not for you.
Menu "nomad"
Healthy products: milk and dairy products, lamb, rabbit, lamb, fish and sea products, olive, linseed oil, beans, eggplant, all types of cabbage, mushrooms, peppers, beets, carrots, almost all types of fruits, except persimmons and pomegranates. Neutral: Most types of nuts and seeds.
Harmful: poultry, shrimp, crabs, lobsters, ice cream, processed cheese, peas, beans, lentils, buckwheat, rye bread, tomatoes.
Hybrid menu
Healthy foods: lamb, rabbit, turkey, lamb, tuna, perch, trout, cod, pike, low-fat dairy products, eggs, olive oil, oatmeal, rice, bread, eggplant, broccoli, cucumbers, beets, parsley, garlic , pineapples, grapes, cherries, figs, kiwi, lemons, gooseberries.
Harmful: beef, chicken, pork, veal, duck, crayfish, beluga, crabs, shrimp, butter, corn, sunflower oil, buckwheat porridge, cornmeal pastries, mushrooms, sweet peppers, radish, black olives, oranges, bananas , pomegranates, persimmon.
Dear readers, when combining food, if possible, stick to the separation of protein and carbohydrate products in one meal. Protein foods are recommended for lunch, carbohydrate foods in the evening. In order not to disrupt the digestion process between the intake of protein and carbohydrate foods, there should be a pause of at least 4 hours. And this is the time to eat! some neutral dish, raw vegetables or fruits.
It is unlikely that anyone will dispute the assertion that food is one of the basic human needs. So it was, so it is and so it will be. But for the historian, the study of nutrition in a particular era is of special interest. Information gathered by researchers from recipes, preserved table manners, archaeological finds, etc. constitute additional information that sheds light on the life of society as a whole.
Of course, not every period of medieval history is equally rich in written sources. For this reason, for example, we know little about the development of European cuisine before XII . At the same time, it is quite clear that the foundation of medieval culinary art was laid precisely then, in order to XIV century to reach its apogee.
progress in agriculture
To a large extent, this process was influenced by the so-called agrarian revolution. X-XIII centuries. One of its components was a three-field crop rotation system, in which a third, and not half, of the sown area was allocated for fallow. Such a more progressive method of cultivating the land made it possible to more effectively deal with crop failures: if winter crops died, it was possible to rely on spring crops and vice versa.
The development of virgin lands, the use of iron agricultural tools, including a wheeled plow with a moldboard, also contributed to an increase in productivity and a more varied diet. As a result, during the Middle Ages (until the terrible ) European population has grown significantly. According to M.K. Bennett, in 700, approximately 27 million people lived in Europe, in 1000 - 42 million, and in 1300 - 73 million.
Spelled, barley, sorghum, millet, oats, wheat, but most of all rye were grown. With the spread of Christianity, the instructions of St. Benedict in the field of nutrition served to increase the production of wine, vegetable oil, bread and the gradual spread of these products from the south of Europe to the north.
but achievements in the field of agriculture did not at all rule out famine, which tormented Europeans with enviable frequency. And certainly the medieval diet, even if we are talking about the nutrition of the highest aristocracy, cannot be called healthy from the point of view of modern dietology.
Do not forget that in the Middle Ages, Europeans did not yet know the products without which our cuisine is unthinkable today - corn, tomatoes, sunflowers, potatoes. Thus, cabbage, onions, peas, carrots, garlic, beans, beans, lentils, and turnips were the most used garden crops.
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| Feeding Peasants in the Middle Ages |
Nutrition in the Middle Ages was a reflection of the social status of a person. Moreover, food was an integral part of medieval medicine, as evidenced by the surviving treatises, where recipes for dishes prescribed as a cure are not the last. But let's take a closer look at what Europeans ate daily.
Peasants' daily ration
The peasants, who made up the majority of the population of Europe, had to be content with little. Porridge - the basis of their diet, was most often supplemented with stew, vegetables, legumes, less often fruits, berries, nuts. Rye bread or gray, which was a mixture of wheat, barley and rye flour, with XII century has become an obligatory "accompaniment" of the peasant meal.
And only during big celebrations, as, for example, during Christmas, the villagers “feasted” on meat. Pork was eaten all the holidays, and the leftovers were salted in order to somehow diversify the meager winter menu. The slaughtering of a piglet at the end of the year was a real event, which was reflected in the famous “Luxurious Book of Hours of the Duke of Berry”: in the December miniature, the Limburg brothers captured the hunt for a wild boar.
In France since XI centuries, chestnut groves began to be planted. Chestnuts, also called breadfruit, served as a source of flour that saved the poor, and sometimes not only them, in famine years. At the same time, they began to salt and smoke fish, which was eaten both on fasting days and on fast days. On the table of wealthy peasants, in addition to cereals and vegetables, there were eggs, poultry meat, sheep or goat cheese, and even dishes seasoned with spices.
By the way, about spices - ginger, cloves, pepper, etc. Of course, the peasant house was not the place where they were widely used, because spices were expensive. Therefore, most often they used available seasonings to give a new taste to monotonous food. Mint, dill, mustard, garlic, parsley, etc. were used.
So, in the harvest years, the daily diet of the peasants of medieval Europe consisted of an invariable tandem - gray bread and semi-liquid grain porridge. Fried foods were a rarity. More often, a dish was served that was something between a soup and a stew, to which a sauce was prepared separately from sour wine, nuts, bread crumb, spices and onions.
What do you have for lunch today? Vegetable salad, borscht, soup, potatoes, chicken? These dishes and products have become so familiar to us that we already consider some of them to be primordially Russian. I agree, several hundred years have passed, and they have firmly entered our diet. And I can’t even believe that once people did without the usual potatoes, tomatoes, sunflower oil, not to mention cheese or pasta.Food security has always been the most important issue in people's lives. Based on climatic conditions and natural resources, each nation developed hunting, cattle breeding and crop production to a greater or lesser extent.
Kievan Rus as a state was formed in the 9th century AD. By that time, the diet of the Slavs consisted of flour products, cereals, dairy products, meat and fish.
Barley, oats, wheat and buckwheat were grown from cereals, and rye appeared a little later. Of course, the staple food was bread. In the southern regions it was baked from wheat flour, in the northern regions rye flour became more common. In addition to bread, they also baked pancakes, pancakes, cakes, and on holidays - pies (often made from pea flour). Pies could be with various fillings: meat, fish, mushrooms and berries.
Pies were made either from unleavened dough, such as is now used for dumplings and dumplings, or from sour dough. It was called so because it was really sour (fermented) in a large special vessel - sourdough. The first time the dough was kneaded from flour and well or river water and put in a warm place. After a few days, the dough began to bubble - this was "working" wild yeast, which is always in the air. Now it was possible to bake from it. When preparing bread or pies, they left a little dough in the kneader, which was called sourdough, and the next time they only added the right amount of flour and water to the sourdough. In every family, leaven lived for many years, and the bride, if she went to live in her own house, received a dowry with leaven.
Kissel has long been considered one of the most common sweet dishes in Russia.In ancient Russia, kissels were prepared on the basis of rye, oatmeal and wheat broths, sour in taste and grayish-brown in color, which was reminiscent of the color of the coastal loam of Russian rivers. Kissels turned out elastic, reminiscent of jelly, jelly. Since there was no sugar in those days, honey, jam or berry syrups were added to taste.
In ancient Russia, porridges were very popular. Mostly it was wheat or oatmeal, from whole grains, which were steamed for a long time in the oven so that they were soft. A great delicacy was rice (Sorochinsky millet) and buckwheat, which appeared in Russia along with the Greek monks. Porridges were seasoned with butter, linseed or hemp oil.
An interesting situation in Russia was with vegetable products. What we use now - was not in sight. The most common vegetable was the radish. It was somewhat different from the modern one and was many times larger. Turnip was also massively distributed. These root crops were stewed, fried and used to make filling for pies. Peas have also been known since ancient times in Russia. It was not only boiled, but also made flour from which pancakes and pies were baked. In the 11th century, onions, cabbage, and a little later, carrots began to appear on the tables. Cucumbers will appear only in the 15th century. And the solanaceous ones familiar to us: potatoes, tomatoes and eggplants came to us only at the beginning of the 18th century.
In addition, in Russia, wild sorrel and quinoa were used from plant foods. Numerous wild berries and mushrooms supplemented the vegetable diet.
From meat food were known to us beef, pork, chickens, geese and ducks. They ate little horse meat, mostly the military during campaigns. Often on the tables there was meat of wild animals: venison, wild boar and even bear meat. Partridges, hazel grouse and other game were also eaten. Even the Christian Church, which spread its influence, considered it unacceptable to eat wild animals, could not eradicate this tradition. The meat was fried on coals, on a spit (spit), or, like most dishes, stewed in large pieces in the oven.
Quite often in Russia they ate fish. Mostly it was river fish: sturgeon, sterlet, bream, pike perch, ruff, perch. It was boiled, baked, dried and salted.
There were no soups in Russia. The famous Russian fish soup, borscht and hodgepodge appeared only in the 15th-17th centuries. There was "tyurya" - the predecessor of modern okroshka, kvass with chopped onions and seasoned with bread.
In those days, as in ours, Russian people did not avoid drinking. According to The Tale of Bygone Years, the main reason for Vladimir's rejection of Islam was the sobriety prescribed by that religion. " drinking", -
he said, " this is the joy of the Russians. We can't live without this pleasure". Russian booze for the modern reader is invariably associated with vodka, but in the era of Kievan Rus they did not drive alcohol. Three types of drinks were consumed. Kvass, a non-alcoholic or slightly intoxicated drink, was made from rye bread. It was something resembling beer. It was probably traditional drink of the Slavs, as it is mentioned in the records of the journey of the Byzantine envoy to the leader of the Huns Attila at the beginning of the fifth century, along with honey. Honey was extremely popular in Kievan Rus. It was boiled and drunk by both laymen and monks. ordered three hundred cauldrons of honey on the occasion of the opening of the church in Vasilevo.In 1146, Prince Izyaslav II discovered five hundred barrels of honey and eighty barrels of wine in the cellars of his rival Svyatoslav.Several varieties of honey were known: sweet, dry, with pepper, and so on. wine: wines were imported from Greece, and besides the princes, churches and monasteries regularly imported wine for the celebration of the liturgy.
Such was Old Slavonic cuisine. What is Russian cuisine and what is its connection with Old Slavonic? For several centuries, life and customs have changed, trade relations have expanded, the market has been filled with new products. Russian cuisine absorbed a large number of national dishes of various peoples. Something has been forgotten or superseded by other products. However, the main trends of Old Slavonic cuisine in one form or another have survived to this day. This is the dominant position of bread on our table, a wide range of pastries, cereals, cold snacks. Therefore, in my opinion, Russian cuisine is not something isolated, but a logical continuation of Old Slavonic cuisine, despite the fact that it has undergone significant changes over the centuries.
What is your opinion?
