Эссе

Серебрякова Екатерина Андреевна

МБОУ «ЦО – гимназия №11

им. Александра и Олега Трояновских»

10 класс Б

Руководитель – Бурик Майя Владимировна

«Traditional Cuisines»

Features of Siberian cuisine

Features of Siberian cuisine

We are what we eat…

Hardly many of us, modern people, whose usual diet is mainly pasta, pizza, sushi and other fast food will be able to tell a lot about the peculiarities of Siberian gastronomic traditions. But the cuisine of any nation is an element of its culture. The basis of any cuisine consists of three factors: nationality, territoriality and food base. Siberia occupies most of Russia . With such a scale, diversity of population, flora and fauna, we can speak with full confidence about the uniqueness of Siberian cuisine.

Do not forget about the incredibly harsh climate of Siberia  which affects literally everything, every feature of a Siberian's life including of course the formation of traditions of Siberian cuisine where the emphasis was on meat, fish and pastries, and the dishes were very high-calorie and satisfying. Bread  which occupies the main place at the dining table, pies with various fillings, venison, bear meat, moose meat, nelma, muksun and sterlet, cranberries, Siberian fern are essential attributes of traditional Siberian cuisine which is famous for a wide range of dishes.

In the diet of the peoples of Siberia there have always been gifts of the taiga: game, berries, mushrooms, roots, herbs, nuts and countless river fish. And in general, since ancient times Siberian cuisine has been based on a harmonious combination of animal and vegetable products in one dish. These traditions are still alive, Siberian cuisine is still a unique and original phenomenon.

At present Siberia is not just a place from which the spread of our beloved dumplings and belyashas began. Today undoubtedly Siberian cuisine is already a trend that is successfully working in the federal project "Gastronomic Map of Russia" and is a tool for the development of gastronomic tourism to attract new guests to the region. And the appearance of such a new position as a gastronomic ambassador will not take long. Soon representatives of this profession will popularize Russian cuisine and traditions around the world.