Moravian cuisine

In today's article, we are going to delve into the fascinating world of Moravian cuisine, exploring its origins, evolution and relevance today. Moravian cuisine has been a topic of interest and debate for decades, capturing the attention of academics, experts and enthusiasts alike. As we dive into this analysis, we will examine the various aspects that make up Moravian cuisine, from its historical aspects to its impact on modern society. Through this exploration, we hope to shed light on the different aspects that make Moravian cuisine a fascinating and relevant topic in the contemporary world.

Plněné papriky/Baked pepper
Moravian smoker[clarification needed]
Štramberské uši ("Štramberk ears")

Moravian cuisine (Czech: Moravská kuchyně, German: Mährische Küche, Polish: Kuchnia morawska) encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic (eastern part) and historically belongs to the Moravia, former historical country in Central Europe. Today, it is often perceived as an integral part of Czech cuisine, to which it has over the last century been artificially accommodated and mixed. Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.

Moravian cuisine includes many pork and poultry meat and knödel dishes (koláčky, gulivary, pěry), and often uses flour, in the south many vegetables and fruits such as plums.

Character

Moravian cuisine makes much use of pork meat (in Moravian Wallachia also lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil and grape oil were mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported. Especially in the heavily populated south, there was an abundance of vegetables, particularly white cabbage, red cabbage, peppers (paprika), Savoy cabbage, cucumbers, beans, peas, cauliflower, rutabaga, celeriac, beetroot, kale, lentils, and pumpkin. In the heavily populated southern part of Moravia there are vineyards, and wine and related products are used in the kitchen: grape oil, wine jelly, jam and powidl (prune butter), wine vinegar, raisins, and brandy. Moravia has more fruit orchards than Bohemia. Its most abundant fruits are apricots, peaches, plums and almonds. In southern Moravia there are also watermelons, figs and mulberries.

Spices and herbs

The dominant spices are caraway, marjoram, onion (the local variety), garlic (the local variety), and to a lesser extent also thyme, parsley, rosemary, saffron, ramson/wild garlic/bear's garlic, satureja, garden cress, mugwort, and chives, which have been planted and cultivated for many centuries (they were originally Mediterranean herbs).

History

Street markets played an important role in the development of Moravian cuisine, for example the cabbage market (Zelný trh) in Brno, which has existed for 850 years.

Almods orchards, Hustopeče
Fruits planted in Moravia

List of Moravian dishes

Drinks

  • Slivovitz Plum brandy-Slivovica/trnkovica.
  • Jablkovica, hruškovica, ringlovica, meruňkovica...(fruit spirits)
  • Kofola
  • Wine (Moravian muscat, Pálava...)
  • Odndrášovka
  • Hanácká kyselka
  • ZON
  • Vincentka (mineral water)
  • Bezovka (popular home made water) Elderflower cordial
  • Šaratica (mineral water)
  • Apple juice (jablečný mošt)
  • Burčák (low alcohol wine must) Federweisser

See also

References

  1. ^ Moravian regional specialities
  2. ^ The Castles of Moravia NYT 23.9. 2011
  3. ^ Eating Moravian food in ... North Carolina
  4. ^ "Bohemian and Moravian Regional Cuisine | Czech-American TV". July 27, 2018.
  5. ^ Two fillings / Moravian Kolaches (Dvojctihodné / Moravské koláče)
  6. ^ Botanical Excursions in Moravia Field Guide for the 58th IAVS Symposium
  7. ^ Rudolf Jelínek‘s 400-Year Tradition of Making Slivovitz Bears Fruit in the U.S.
  8. ^ Moravian wine trails
  9. ^ ABOUT VINCENTKA

Further reading

  • Martin, Pavel, Lahůdky moravské kuchyně. Prague, Agentura VPK (Novoplýnská 5, Prague) 2002. ISBN 80-86081-89-3
  • Rohrer, R.M. (eds.), Die Mährische Köchin. Brno/Dresden, 1887/2018 (reprint). ISBN 9783956925092
  • Martin, Pavel, Moravská kuchařka. Prague, Ivo Železný nakladatelství (Publishing) 2004.
  • Anonymous, Moravian Recipes – From Past to Present.(Central Moravian Church, Bethlehlem, Pennsylvania) 1977. ASIN B001DZK8A8
  • Kloudová, Eva, Kuchařka moravských vinařek Prague, Petr Baštan Publishing, 2008. ISBN 978-80-8709-103-6
  • Bartoš, František, Líšeň. Brno 1902
  • Martin, Pavel, Moravské sladkosti. Prague VPK, Novomlýnská 5. ISBN 80-7334-106-9

External links

Wikious
Boobota
Sagapedia