In Kievan Rus by our ancestors along with farming engaged in cattle breeding, hunting and fishing. This determined the traditional set of products in the diet of the Russian people.
Of course, in ancient times the main source of animal protein was the meat of animals and fish. Horsemeat in the diet of the Russian people did not play a significant role, although the ritual of the ban on its use before the spread of Christianity was not. In the Chronicles mention about eating horse meat, but it is always about exceptional cases – hunger campaigns, the siege of cities, etc. (primary chronicle, Laurentian list, the year 964, 971, etc.).
Veal in Russia long time did not eat, and its use for food Dmitry Impostor (1605-1606 g) caused an uproar, as a violation of the customs of his native country. Originally this prohibition was caused by the concern of the farmer about saving young animals.
Only in the late eighteenth century veal became a decoration of the Banquet tables of the nobility.
Pork and veal used in Russian food a lot earlier than beef . In the written monuments of the XVII century, lamb and pork are mentioned more often than beef. In “Domostroi” is already given recommendations on the rational use of the individual parts of the carcass of mutton. Continue reading
For all lovers of gastronomy and those who are planning to spend the evening in the luxurious atmosphere of the restaurant, will certainly be interesting to see the TOP 10 most expensive restaurants in the world. Many of the restaurants mentioned below are famous for their exclusivity, exotic locations, rare dishes and unique atmosphere. These institutions offer more than food: they offer a unique “experience” of visiting the restaurant.
10. Masa (Masa) (New York)
The restaurant Masa in new York’s complex Time Warner Center (Time Warner Center), invites you to enjoy equally the food and atmosphere. Chef Masa Takayama (Masa Takayama) advises customers to dress comfortably to comfortably spend three hours (!) for a culinary event with many dishes. The restaurant is no set menu, customers seated and they bring a number of fresh dishes straight from the kitchen. The restaurant atmosphere is very soothing, probably to suppress the shock that you can experience, seeing the expense at $ 350 per person – not including tax or tip. But if we talk about drinks, there really can be ruined as a carafe of sake “Kikuhime” will cost you 400 dollars, but a bottle of Bordeaux Chateau Margaux (Chateau Margaux Bordeaux) 1995 will pay $ 1,500. Continue reading