Velesajam day traditionally celebrates the middle of winter. At this time all nature is still asleep, and only Velez Korovin goes through villages and towns, playing the magic flute and not allowing people to be sad. This legend is reinforced by the occasion. It is also believed that Veles is the protector of cattle, but because that Pets do not freeze in severe frosts, February 11, sprinkle them with Holy water.
Milkmaids, in turn, should drink strong honey, “cows were affectionate,” and then symbolically have to beat the men with boards for spinning flax on the back, “the oxen were obedient”.
In this day and performed the rite of the distillate “cow’s death”. For it invite pouwelse that plays various scenes from everyday life that, in the opinion of the people, allows us to attract good luck, take trouble, to ensure good growth of cattle and abundance. And organized a special procession, after which the required conduct ritual fight of Veles and Marena. Mummers finish the staging, and begins the feast. By the way, on this day it is forbidden to cook beef dishes, but otherwise there are no restrictions.
Holiday February 11: world Day of the sick
Culinary Christmas traditions of different peoples in different countries and at different times can be considered similar from the point of view of two main characteristics. One of them is on the table should be plenty and rich! The second is the symbolism of the dishes or the whole menu Christmas buffet in General.
Symbolism of new year’s eve menu
By the way, the second characteristic, is also the reason for such a different set of dishes on home family dinner of the year in different parts of the globe.
Christmas table is almost always full of dishes with the most complex and rich – as a symbol of prosperity and abundance. Ingredients for holiday treats are chosen from the most costly and sophisticated products. There is a place and the usual snacks – but the cut, layout and flow are very different from the everyday.
Meat culinary new year traditions
Depending on the preferences of this or that mistress, tastes of her family, national traditions and new-fangled culinary trends the main dish prepared from meat, poultry or fish, and often several. For example, baked chicken, jellied minced meat and fish platter of salted and smoked delicacies. Or roasted pig, fish in aspic and sliced smoked Turkey and chicken. In France, Continue reading
National cuisine of Japan, is unlike any kitchen, however, it can be said of any cuisine of the world. National cuisine, it is one of the many attractions of Japan.
The secret of national cuisine is a careful selection of products, attitude products, the beauty of the ritual and eating the food.
Peculiarities of the national cuisine of Japan:
1) the Japanese use mostly fresh and of excellent quality. Products “long term storage” are not used in cooking, it does not apply to sauces and rice.
2) Huge selection of seafood.
3) unlike the cuisine of Asian States, the Japanese tend to keep the original look of the ingredients, especially the taste.
4) there is the Japanese seasonal kitchen, i.e. dishes are cooked according to time of year.
5) the Japanese prefer a meal of a considerable quantity of dishes, with different tastes, but in small portions.
6) unlike other countries in the world, Japanese people use knives and forks, and rely mostly on special sticks, some
meals are eaten with the fingers. Ready meals are served in small slices, it is convenient to take chopsticks, and not have to share. Not to mention ceramic spoon (metal is not used), it is large and deep, that with its help the Japanese eat soups or broth.
7) Particular attention is paid to the serving Continue reading