“Rural cultures and their mutual
influence on the example of Slovak
cuisine”
Renata Prokeinova
Slovak University of Agriculture in
Nitra
Content of presentation
History of gastronomy in Slovakia
Cuisine of the Slovak regions
Contemporary situation in Slovak cuisine
New trends in rural gastronomy culture
History of gastronomy in Slovakia
Natural conditions in each region, however, despite the
changes still slipped Slovak gastronomy own individual
features.
Preservation of the typical components eating depended to
geographic location, climate, soil quality, plant and animal
fund from its own human labor and ingenuity in food
processing.
The main food were mainly cereals, pulses, potatoes, cabbage
and vegetable products of animal milk, cheese, sheep cheese
and curd. It is known that food folk have always relied
primarily on their own sources of raw materials.
History of gastronomy in Slovakia
Own style is created at the different layers of the
population.
Depending on the nature of the traditional
material's diet we register two distinct areas mountain and plains.
Mountain areas have historically been poorer,
had a harsher climate and the foundation of
their people were eating foods of plant origin
and dairy products.
History of gastronomy in Slovakia
When characterizing Slovak cuisine should be based on the historical
evolution of our ancestors.
Grown crops are known, for example rye, barley, oats, millet, beans, peas,
lentils, flax and hemp. Bred pigs, cows, sheep and goats, chickens, geese.
Daily food was milk and milk products. A considerable part of providing food
game, birds and freshwater fish, so the main food in this period was meat and
bread.
Was used as a sweetener honey and even then it was produced intoxicating
drink - mead.
During the cereals sector emerging feudalism became the basis of agricultural
production. It began to grow vegetables, fruit which has been with us ever
since the famous residence of the Roman legions and was begun also
viticulture
History of gastronomy in Slovakia
In periods of intense creation and growth of cities in 13 century there was a
rapid development of handicrafts.
Cities gradually losing agricultural character, because crafts tackle almost half
the population, which had a considerable impact on dietary changes.
During this period, a considerable part of the population moved to the cities,
which affected a change in the diet of the urban population.
Significantly decreased consumption of milk, whereas increased consumption
of cheese, butter and cottage cheese.
The fats that are mostly animal fats, vegetable fats, flax and hemp oil. The
high consumption of vegetables, fruits, fish and meat mainly slaughter.
as a sweetener was used despite of honey, syrup and maple and birch juice.
Cane sugar was scarce, they are imported and sold mainly in pharmacies. The
market has received fruit from tropical and subtropical countries and it dried
figs, raisins, dates, almonds, rice.
History of gastronomy in Slovakia
In the period culminating feudalism has expanded consumption of
alcoholic beverages.
Mead subsided beer and started production of spirits. Population ate three
times a day. Breakfast consisted mostly of soup, meat, bread and winter
food and raw sauerkraut.
Heartier meals are consumed at lunch and dinner. Substantial change in the
diet caused potatoes that come to us in the early 18th century.
They are growing and expanding very slowly and in the 19th century became
the staple food of the total population. The diet of the Slovak people were
significant differences according to geographical conditions.
On the southern fertile plains have been enough meat, flour, dairy products,
fruits and vegetables. The poor mountainous areas were based diet
potatoes and cabbage.
History of gastronomy in Slovakia
Among the most popular dishes common people, but the townspeople were
mushy meals. Porridge replacing the Slovak cuisine bread. The most
delicious mashed species were prepared from cereals, flour and potatoes
and later are known as fučka, štiarc.
Later traditional mushy foods waned and replace the grout from semolina
and rice. Especially in the villages of southern Slovakia is preparing mush
called polenta.
Bread formed the basis of diet, had flat round shape and prepared to rough
flour. High-quality white bread is baked in southern Slovakia from white
wheat flour.
Broad representation in the diet also had pasta, which were prepared by and
named by regional conventions, for example. pirohy, tašky, perky,
tatarčené perky filled with sheep cheese. The most typical are dumplings,
which are prepared from flour and potatoes.
History of gastronomy in Slovakia
According to the method of preparing the raw materials used today have a
name - dumplings, gnocchi, hičkoše, šklbance, džgance and others. Soups
and sauces were an important component of the diet and were among
dense foods.
From traditional sparse soup was a favorite sour, which has different names
according to the regions of the raw materials (in this period is prepared
cabbage). Milk and milk products (steamed curd, and oštiepok) were a
staple diet.
The milk is mainly consumed as a separate dish. The most consumed meat in
Slovakia kitchen was chicken and lamb. From meat to prepare special
meals such. mutton with garlic, roasted mutton, roast lamb on a spit,
stuffed Easter ram, lamb cooked in whey and the like. Poultry in villages
behaved more for eggs than for meat. In the south, the extension of
breeding geese, which are fattened baked and served with pancakes. The
eggs are prepared scrambled eggs - traditional Slovak food.
History of gastronomy in Slovakia
Slovak national cuisine for centuries influenced the cuisines of neighboring
nations, especially the Hungarian, Austrian, Polish and Czech, and
especially after the First World War.
Many meals with us and become established using peppers and tomatoes
(different kinds of goulash, stews, Pepper, vegetable stew come to us
through the Hungarian cuisine of the Balkans).
Slovak national gastronomy formed and form local and regional dishes. A
typical dishes regions just give our kitchen all-national character, for
example grófska pečená hus so zemiakovými lokšami a vínovou kapustou,
kotlíkový guláš, pirohy plnené bryndzou, liptovská baranina, zakáľačková
kapusta, hubová máčanka, fazuľový a šošovicový prívarok(cream and
roux), hrachová kaša, zemiakové knedle plnené rôznymi plnkami.
History of gastronomy in Slovakia
Kalkýš (Keltýš)
"Keltýš (Kalkys) comes from Požitavie, which is traditionally consumed in Before Eastern Lenten
Time, when people needed after a long winter to supplement vitamins in the body and thereby
obtain their food directly from nature," says the original recipe.
The procedure for preparing Keltýša
Germinated grain Leave
Soaking grains (rye, wheat or spelled) for 12 hours. Decant water (it should be as nutritious cereal
drink liquor). Grain to germinate in the wet, while not grow about 1 inch long sprouts
Grain mash rolling pin or a meat grinder crushed.
Watered and well "wash".
Drain the water into an empty container. Remains to be laundered grain domestic poultry or
compost.
Do glued "milk" water add flour and stir until we reach the consistency about how the road to
pancakes.
Flour may be white or wholemeal, wholegrain but when the final product is less sweet.
Pour the batter into the pan so that only half full (for baking the dough rises and simmers).
Bake in oven at 200 ˚ C until the surface golden-brown.
History of gastronomy in Slovakia
Kalkýš (Keltýš)
Annual festival
http://www.youtube.com/watch?v=Ex5c21GnZvk
Receipt
http://www.biospotrebitel.sk/clanok/1650-keltyskalkys-%E2%80%93-pozitavska-specialita.htm
Contemporary situation in Slovak
cuisine
Currently got Slovak cuisine with a European character expressive participation meat.
In better restaurants you find the sauce, which forms the basis roux.
Outweigh extracts of vegetable or mixes cream, to which is added a little herb butter.
No roux, no dead-burned fat. The same goes for meat sauces and extracts, in which
cooks add a little cream or butter, concentrated and what they will soften.
The kitchen has already met a large pot of universal sauce that goes with everything.
The premise is a principle that the sauce is made separately with each meal, which
increases the quality of the offered menu.
This, of course, our national cuisine "lightens" and makes it more attractive. Our
current kitchen is based on the traditions of meals in our region. Characterizes her
imagination, variety, delicious taste and quality's
Not just sheep cheese dumplings, which, incidentally, may not suit all tastes. They it
also dishes of pork, lamb, game, poultry and fish, which belonged to the menus of
our ancestors. the most common herbs with us include lemon balm, thyme, sage,
marjoram, chives, rosemary, mint, parsley, tarragon, cress, basil or savory.
Contemporary situation in Slovak
cuisine-weakness
On the Slovak food industry market lacks national specialties
If you have a craving for some traditional Slovak specialties, go ahead, but you
must cook at home about.
Foreign tourists can enjoy pizza, specialty Chinese, Mexican and Mediterranean
cuisine. Came across the steak house and sushi bar, but finding Slovak restaurant
serving Slovak dishes will be a big problem.
Several experts share the view that the main problem Slovak restaurant is insufficient
emphasis on offering traditional Slovak dishes combined with Slovak wine and
spirits.
Contemporary situation in Slovak
cuisine- regional specialities
New trends in rural gastronomy
culture
In Slovakia begun to opening of two types restaurants:
- Ethnic restaurants
- Experiential restaurants
Contemporary situation in Slovak
cuisine
Examples of ethnic restaurants in Slovakia
Ganesh Utsav na Vysokej, Bratislava
http://www.bratislava.cdfoto.net/vegetarianska_restauracia.htm
Malecon Square Stur is known Cuban cuisine, excellent service and great cocktail
menu, like Havana on Michalska Street.
The amount of Mexican restaurants vary in price and original recipes of dishes. El
Diablo is located on Main Street.
Sushi already offer many restaurants and sushi bars. Tokyo Sushi Bar in the center of
the street also offers Strakova not entirely authentic Thai specialties and other
Japanese dishes.
Etc...
Contemporary situation in Slovak
cuisine-Experiential cousine
Examples of Experiential restaurants in Slovakia
- Brewery Brontvai
- Original chalet Krajinka
- Krcma z Korne Tavern of Korn in Nova Bystrica
Contemporary situation in Slovak
cuisine- Experiential restaurants
Brewery Brontvai
Link: http://www.hotelchopok.sk/sk/nizke-tatry/sport-zabava-relax/zazitkove-restauracie/pivovarbrontvai.html
Beer as an organic product without the use of chemicals and preservatives.
Visit the small brewery in Kvacany near Liptovsky Mikulas.
The idea of rebirth of the brewery is offering what is veľkopivovar, special beers, further specificity
of untreated beer. With this intention was born intention to build this type of small brewery in
Kvacany in Liptovsky. Nicholas in rural homestead of Mr. Joseph Brontvaia and wife Catherine.
The device replicates the classic brewery equipment for the production of traditional beers
including: preparation of malt and the mashing and the sweat rmutovzstieracej vat, where the
process of decoction mashing way scedzovanie wort in scedzovacej tub, wort wort in the tub, hot
sludge separation tangeciálnym cooking, cooling the wort through counterflow chiller, wort
fermentation brewing yeast and fermentation of green beer in a cylindrical-conical fermentation
tanks. Dokvášanie and maturation of beer being prepared in the traditional way KEG barrels. The
bulk fermentation beer turns into 5 and 10 liter transport minisúdkov with a special head for
dispensing. Features beer is balanced, varied according to the type of beer produced, starting with
a bright, amber to dark lager. One works fine, but every other róbusnejšie even if the individual has
its own characteristics. All together come into awareness as Brontvaiovské beer.
Contemporary situation in Slovak
cuisine- Experiential restaurants
Original chalet Krajinka
Link: http://www.hotelchopok.sk/sk/nizke-tatry/sport-zabava-relax/zazitkoverestauracie/originalny-salas-krajinka.html
Restaurant is a rarity in premises stables so that you can also look for consumption in the life of
sheep and lambs through a large glass wall.
Offer menu is composed of traditional Slovak dishes that use raw materials and products
made hut traditional hand methods: sheep cheese, sheep cheese, smoked cheese. Meat
specialties are mainly of lamb and mutton. Crown food is cooled administration, one hundred
percent whey delicious.
Contemporary situation in Slovak
cuisine- Experiential restaurants
Tovern of Korn
Link: http://www.krcmazkorne.sk/index.php/domov
Welcome to the Tavern of Korn, which can be found in the picturesque village museum Kysuckej
Vychylovka. As all the elements in open-air museum and also from the Korn Tavern is part of
the exhibition's architecture, and therefore very pleased to serve you in Kysuca costumes and
dine traditional cuisine of our grandmothers.
The building is located in the center of Korn, at a crossroads in Korn korn-Bay. It was built in
the late 19th century and took over the function of an older building, which stood opposite
the path. The original old tavern was located also in the log-house, in the operating room was
in addition to the characteristic "cage" brick stone oven, where they can (according to
testimonies of local informants) customers were taking a nap. It was an object less and less
likely perpetuating local folk architecture in residential buildings.
Thank you for attention
Sources
• Slovenská kuchyňa
http://kurir2.xf.cz/medzkuch/kuchyne/new_pag
e_1.htm
• Tradície sa vo svete vracajú
http://www.tophoreca.sk/gastro/domacakuchyna/50-je-slovenska-kuchyna-naslovensku-naozaj-doma