The culture of any people is revealed in his kitchen. After all, food is, perhaps, the first thing that appears in any society, is transformed over time, acquiring features characteristic of each stage of the development of the nation.
Korean cuisine is no exception. Probably the best-known Korean dish can be called kimchi – Korean pickled cabbage. Without him is unthinkable, no Korean meal. It fully reflects the theme of Korean food: “acute and tasty”. The oldest mention of this dish belong to the I Millennium BC since then, kimchi has not come out of the Korean diet.
Today in Korea holds an annual kimchi festival, which features over 170 varieties of this product differ in the amount of ingredients and the manufacturing region. There are several museums dedicated to him. The collective culture of Korea at the cooking kimchi is on the list of intangible cultural heritage of humanity by UNESCO.
In addition to kimchi, Korean cuisine is replete with various dishes of vegetables, meat, fish and, of course, rice. Due to the large amount of pepper it may seem that Korean cuisine exclusively red, but this is not so. Following the principles of Taoism and Confucianism, Korean dishes combine the five basic colors – red, white, black, green, yellow. It is their harmonious combination and makes Korean dishes Continue reading
About Pieve for the first time I heard from the father. In the war years this soup was a sort of magic wand when the then “record” and almost meshleba when the basis for tortillas served Gusarova flour. Although, in my opinion, the taste and even elegance is not inferior to Pieve European onion soups . invariably containing himself in Eastern flavor, you will hardly serves this soup in a restaurant or at a party. Not the, so to say, the scope on the background of pilaf. Laghman and other familiar Asian delicacies and splendor. Peevy because the image serves the poor. Yes, and I confess I tried pievu only in peasant homes. But since, as we know, necessity is the mother of invention, Pieva, with all the minimalism used in it products, brought this “Holy” to taste perfection. And just once I recommend to create this wonderful dish on your own, I hope, bursting from the abundance of products cuisines. You will not regret.
I must say, Pieva, like its European counterparts, has many variations. From “naked” soup in which the onions, oil and water to soup with tomatoes and even meat. We focus though on modest but not very “bare” form, to prepare Continue reading