Search results
Results From The WOW.Com Content Network
Moreover, many of its recipes relied on ingredients that were unavailable and techniques that were impractical in Soviet Russia. [citation needed] Tasty and Healthy Food was subtitled "To the Soviet Housewife from the People’s Commissariat of the Food Industry" and represented its recipes as a reference work for the new Soviet cuisine. [5]
The Volga Germans: In Russia and the Americas, from 1763 to the Present (1977). Kloberdanz, Timothy J. “The Volga Germans in Old Russia and in Western North America: Their Changing World View.” Anthropological Quarterly 48, no. 4 (October 1, 1975): 209–222. doi:10.2307/3316632. Laing, Francis S. (1910).
The dish is a traditional Black Sea Germans / Crimea Germans recipe, and through immigration became an addition to the cuisine of North Dakota. This dish, which has typically ground or minced meat and onions as a filling, is popular among the many German-Russian immigrant families of North Dakota .
East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.
Bierock is similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine. There is debate about the actual etymology of the word bierock. Traditionally it was supposed that bierock was derived from the Russian word pirog. [2] [6] [3] [7] However, a recent theory speculates that the word bierock may be derived from börek. [8]
Karl Stumpp (12 May 1896 – 20 January 1982) was a German ethnographer of Black Sea German origin who devoted himself to the study of Germans in Eastern Europe and Southeastern Europe, especially those from the lands of the former Russian Empire.
Germans brought dishes like Hassenpfeffer, sauerbraten, Spätzle, Maultasche, Schnitzel, and pumpernickel bread. Lutefisk and other types of pickled and smoked fish were introduced by Scandinavians. [6] In the 19th century, as the frontier advanced westward, recipes had to be adapted based on the availability of ingredients.
Bull Cook and Authentic Historical Recipes and Practices (9th ed.). Ecco. Jackson, Michael (1998). Ultimate Beer. DK ADULT. Kummer, Madison (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. Mitchell, Jan (1953). Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant. Garden City, New York ...