UK: Turkey under gooseberry sauce, pudding and brandy.
France: oysters, goose liver, Turkey in white wine, champagne and cheese.
Germany: Christmas eve is carp or herring, for Christmas – roast goose.
Netherlands: rabbit, venison or fowl.
Belgium: veal sausage with truffles, wild boar meat, traditional cake, wine.
Luxembourg: black pudding, apples, local sparkling wine.
Denmark: duck or goose stuffed with fruit, rice pudding, sprinkled with cinnamon.
Ireland: Turkey or ham.
Spain: roast lamb, shellfish, Turkey, suckling pig, sherry.
Portugal: dried salted cod, very sweet port wine.
Greece: Turkey in wine.
Italy: steam cod or perch with white wine.
Japan: Christmas cold snacks “on-Sich-ryori”, which consist of bringing happiness cold beans with rice, rice cakes, pickled and fresh vegetables.
Each dish on new year and Christmas are endowed in different countries, different peoples with a special meaning and value.
In France, the holiday is not a holiday, if new year’s table is not a traditional roasted Turkey.
But on the festive tables Continue reading
Tea traditions of Central Asia are of interest to us, first of all, the fact that, firstly, the Central Asia to Russia, and, secondly, that in contacts with the peoples of the region the Russians first encountered tea. And Siberian custom of drinking tea with milk, is borrowing from the tea traditions of indigenous Siberian peoples.
As in the case described earlier, the Turkmen way of brewing tea, Asian tea traditions were the result of conditions inhabited by the peoples of this vast region. Rather, one of the main conditions — livestock, as the basis of life. This is the basis of life means that the main food of the peoples of Central Asia are meat and milk. And it would be very strange if they didn’t add in tea (well, the milk, at least). We added to the tea that we grow? Add. Apples, for example. But they add that runs.
V. Pokhlebkin highlight two of the Central Asian way of making tea: Mongolian and Tibetan. We will understand in order.
The Mongols, probably the first after the Chinese became acquainted with tea — by virtue of basic geographic neighborhood. Naturally, they adopted and one of the early Chinese methods of tea — one in which the tea leaves have been boiled. And, of course, adapt it to your taste and under their conditions.
The Mongolian way of tea brewing Continue reading