European

cuisine
Ivan Gnatyuk, Elodie
Dubois,
Desislava
Dimitrova, Nikos Tegos
Russian cuisine.
Soups

Borscht

Shchi (sour cabbage)

Okroshka (cold soup with kvass)
 pancakes with caviar

Baked pie with apples

sweet and nourishing
 KVASS is a fermented beverage made from
black or regular rye bread

Drinks
vodka
Mors (fruit-drink)
 French Food
Among the Gauls, ancestor of French people, good food is
inseparable from the political and social life and it is on this
axiom that will build the French gastronomic tradition.

After the Roman conquest, geese and ducks in

northern France enjoy of such a reputation as
servants carry them by foot and entire herds to
Rome. Of this era, Gaul is also an exporter of
cheese.

Early, France associated wine to the food

preparation. France has climbed to one of the
first places for the quality of its wines, whose
development was accompanied with constant
technical progress from the 17th century,
especially under the influence of men of the
Church and monastic orders.
With the Renaissance and the discovery
of new continents, vegetables from the
Americas made ​their appearance in
France.
Starches, beans, potatoes, corn, will
supplant beans and lead to the
discovery of new flavours. The arrival of
new products, starting with the
turkey, American origin will gradually
dethrone the peacock...
Despite the large number of agricultural
festival or liturgical which are pretext to
feast, the notions of delicacies and gastronomy
are forged around the mistress idea of a
pleasure associated with a convivial table. Even
the French farmers seek pleasure and
refinement in food...
 The real growth of the French cuisine occurs in
reality, in a political context, the absolute and
centralized monarchy, which reached its apogee
under Louis XIV in the 17th century. The bidding
dishes and preparations reflect the political
structure pyramid dating back to the person of the
king. Sumptuous meals, staged in a theatrical
way, become an element of glorification of the
sovereign.

A big revolution in French

cuisine date of the 18th
century. It is to due to the
French cooker Beauvillier
who, in 1765, opened in Paris
the first "great" restaurant. It
installs customers with
elegant tables covered with
tablecloths and decorated
with flowers. It was an
immediate success.
Thus, after the court, French
gastronomy is down the
street.
Cooking traditions in Bulgaria are strong and are
kept alive for many years by passing recipes from
grandparents to parents to children to
grandchildren.
My grandma taught me how to do Pitka (1st pic), which is
is typically eaten bread on Christmas Eve and throughout
the holidays and Kozunak (4th pic) - the traditional sweat
bread made for Easter in Bulgaria. On Easter we are
painting eggs (2nd and 3rd pictures). The first one should
be red, which is a symbol of good health.
 The Bulgarian yogurt
is the best yogurt produced
in the world. This is due to the bacteria
Lactobacillus bulgaricus that is used to make
the Bulgarian cheese and which grows no place
else in the world. This yogurt has really sour
taste.
 Rakiya

Rosa Damascena Jam

Banica with cheese Shopska salad with cheese

 Greek cuicine
Main dishes

Tzatziki: Υogurt with cucumber and garlic
puree, used as a dip.
Greek salad: the so-called Greek salad is known
in Greece as village/country salad (horiatiki) and
is essentially a tomato salad with cucumber, red
onion, feta cheese, and kalamata olives, dressed
with olive oil.

Fasolada: It is made of Gyros: meat roasted on a vertically turning spit and

beans, tomatoes, carrot, celery and a generous served with sauce (often tzatziki) and garnishes
 Greek cuicine
Deserts

Melomakarona, "honey macaroons", Christmas

cookies soaked with a syrup of diluted honey (méli in
Greek) and then sprinkled with crushed walnuts.
Spoon sweets of various fruits, ripe or
unripe, or green unripe nuts. Spoon sweets are
essentially marmalade except that the fruit are
boiled whole or in large chunks covered in the
fruit's made syrup.

Tsoureki, a traditional Christmas and Easter sweet bread also

known as 'Lambropsomo' (Easter bread), flavored with
"mahlepi", the intensely aromatic extract of the stone of the St.
Lucie Cherry.
 Greek cuicine
Drinks

OYZO

GREEK WINE

RETSINA