Shcherban Olena – a Ph.D. in History, a doctoral candidate of the Kharkiv State Academy of Culture, an ethnologist, a museologist, a popularizer of the Ukrainian traditional culture of Poltavshchyna, Kharkivshchyna and Sumshchyna
Contemporaneity in the Light of Conventional Alimentary Culture of the Over Dnipro Lands Residents in the Late XIXth to Early XXth Centuries
The article considers the peculiarities of nourishment of the Ukrainian middle peasants, who resided on the Over Dnipro Lands in the late XIXth to early XXth centuries. In the conventional alimentary culture, on weekdays the food was plain while nutritious, without dainties, being allowed solely on holidays, the fact pointing at additional regulation of consuming redundant calories. As compared with contemporaneity, conspicuous are the following singularities: our ancestors ate mostly made-in food items. Among them were mainly cereals and vegetable crops, such as beets and cabbage. Dishes and beverages were made in clayware, diverse in form, size and purpose, in indoor cooking stove. Techniques of cooking in the stove presupposed processes of boiling and stewing, while fried dishes were consumed very little. The processes of cooking and serving meals while laying the table were carried out exclusively by women. Dietary patterns of whole families were subordinate to routine of work.
clayware, alimentary culture, cooking stove, Over Dnipro Lands.
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