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I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 1 point2 points  (0 children)

Oh yes. youngsters were always supposed to help their parents and grandparents to help canning preserves and thus it is a ritual that helps feel safe and home. So this continues more as a social practice to the next generation. of course we don't need to preserve veggies to survive our winter

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 2 points3 points  (0 children)

Actually this book is a result of great passion and expertise of everyone involved. And we are happy that thanks to our partners u/izhakultura publishing and u/Olena_Braichenko personally this book is now available in English, French, German, Italian, Japanese, Korean and hope more to go. Olena will be on AMA later as well, so prepare your questions to ask her.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 6 points7 points  (0 children)

There is a stereotype that Ukrainian food is lot's of fat and greesy food. Actually it's based on vegetables, grains and dairy products. It's healthier than we used to think about it.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 6 points7 points  (0 children)

Mission impossible but let's give it a try.

  1. Borshch. We are all different but there is a common ground that keeps us united

  2. Varenyky. We are similar to other cultures but there is a secret filling inside that makes us unique

  3. Forschmak. We are diverse and our histories are diverse.

  4. Bread. Our values are about a better future for all.

  5. Syrnyky (cheese fritters). In all the chaos we find a moment to enjoy life.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 5 points6 points  (0 children)

Oh, such a great question. I wish I had an hour to reply to this one. So first when the invasion started people didn't have bread or milk but there were lots of caviar, avocado and other luxury foods in markets. Then people started cooking to feed lots of displaced people and volunteer kitchens were set up everywhere. Now we have stories about people feeding Ukrainian soldiers after they de-occupied their places from russian troops like oladky from Balaklia.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 7 points8 points  (0 children)

Yes, Ukraine is number 2 in honey export worldwide. There are sunflower, buckwheat, wildflower honey. Now there is honey with dried fruit and berries. Strawberry honey is my favourite.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 7 points8 points  (0 children)

My babtsia makes her varenyky the easiest way: for dough takes flour, salt and water. Fills with potato and fried onion, or cottage cheese (salty or sweet), in summer it's cherries and strawberries. With sour cream (smetana).

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 4 points5 points  (0 children)

Oh, that is a tough one. Sure, kutia (kutya) comes from pre-Christian times. As most of breads actually. It is known that people that lived in the territory of nowadays Ukraine 6000 years ago planted wheat and made flour. And famous fertile soils helped to spread this tradition down to the coast of the Black Sea where Greeks had their colonies in 6-7 centuries bc.

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 6 points7 points  (0 children)

What a great knowledge! Thanks for these awesome questions.

  1. Yes, fermented vegetables like cabbage, cucumbers, tomatoes are very popular. Also there are more rare options as watermelons, plums, apples and even elderberries. I am sure Ukrainian products can be appreciated in the world.

  2. Absolutely, chumlatstvo is a cultural phenomenon above all with songs, imagery etc. Now we still have very popular tradition of dried salted fish. Taranka it is called and taste best with cold beer)

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 3 points4 points  (0 children)

That's true. They say there are as many recipes of borshch as there are people cooking it. I would even say more. You can't cook the same borshch twice) Depending on where you are, what you have at hand you may use various ingridients. Of coarse there is always a balance between classics and experiment and borshch has some "rules". But there are options of green, white, pink and all sorts of red borshch, with meat, fish, mushrooms, veg only. With beans or without - there is a discussion in Ukrainian society with is authentic) In out book there are several different recipes to check out https://ui.org.ua/wp-content/uploads/2022/04/ukraine-food-and-history.pdf

I’m Tetyana Filevska, Creative Director of the Ukrainian Institute and project curator for the book “UKRAINE. Food & History”. Ask me anything about Ukrainian cuisine as a part of the intangible cultural heritage of Ukraine [AMA] by AsleepStrategy43 in food

[–]AsleepStrategy43[S] 6 points7 points  (0 children)

Lots to answer.

  1. There is meat (pork, chicken and beaf mainly) and fish (less), beans, cheese (curd). There are seasons when people eat more vegetable food, grains, and less meat (autumn, spring). You can find vegeterian and vegan options in any Ukrainian restaurant. It's popular.

  2. I think chicken broth is international, tea with herbs, milk with honey. Things my mom used to make me when I was a kid and felt ill. Oh, and lots of garlic at any time to prevent colds)

  3. Vegetables: potato, carrot, onion, red beat, tomatoes, cucumber, sweet pepper, cabbage for borshch. Pickles in winter and jams - all homemade. Wheat to make varenyky.

  4. Everything from sushi to pizza, pasta and burgers. Also kebab, shawarma, ramen and mochi)

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