Nutrition of our distant ancestors presentation. Presentation "what our grandparents ate, what our grandchildren will eat"

"What our ancestors ate with" Completed: students 3 "B" class MAOU ML "1" Kozhevnikova Anastasia Akhmetzyanov Alexander Mishina Ksenia

A bit of history ... n A long time ago, our ancestors n n lived on land that did not grow potatoes and tomatoes, but they grew turnips, cabbage, pumpkin, and cucumbers. In summer and autumn, nuts, berries, and mushrooms were harvested in the forests. For the winter they fermented cabbage, salted mushrooms and cucumbers, dried fish. There was a lot of wild wheat - spelled. It was from spelled that the ancient Slavs cooked the first porridges.

"Cabbage soup and porridge is our food" Who among us has not heard this proverb? And they used to say: "Porridge is our mother." Soups and cereals are the basis of the nutrition of our ancestors. In Russia, porridge was called the foremother of bread. Not a single important business or event took place in the old days without porridge. Porridge was considered a symbol of wealth and well-being in the family. She was prepared for a wedding, commemoration, feasts and ... even carried to school for the teacher.

"Buckwheat porridge is our mother, loaf is the breadwinner" Porridge in Russia was made in three types, depending on the ratio of grain and water: steep, smears and gruel (semi-liquid). Porridge was also cooked at the conclusion of peace between the warring parties: as a sign of peace and friendship, opponents gathered at the same table to eat porridge. If an agreement could not be reached, then they said: "You can't cook porridge with him!"

What porridges are there? n Semolina n Buckwheat n Rice n Pearl barley n Millet n Oatmeal n Corn n Pea They were seasoned with milk, cow or linseed oil, honey.

These summer soups are practically not cooked today: Tyurya with simple okvash (cold soup made from bread and vegetables) Bot vigna (cold soup made from red fish and vegetables)

Kvass is made from rusks. They love him now. In the old days they traded in sbitnem. Sbiten is a honey-based drink. He's gone today.

Tea drinking is one of the main traditions of Russian cuisine. Together with this tradition, the samovar also became popular. Tea was brought from China and India. Bread is the head of everything! In the food of our ancestors, pies, pies, pancakes, pies, pies, pancakes, pancakes, etc. were of great importance. In Russia, they never sat down at a table without bread.

TRADITIONS OF RUSSIAN STAFF: Russian hospitality. Welcome guests with bread and salt. The order of serving dishes (first, snacks and soups, then second courses, drinks, pies). Tea drinking after a hearty feast.

YES! Healthy eating rules: Eat plenty of fresh vegetables and fruits! Wash your hands before eating! Don't overeat! Eat at the same time! Drink clean water, juices, tea, fruit drinks, fruit drinks, jelly. Watch your teeth and oral cavity health! See a doctor in a timely manner! Don't overuse fast food! NO!

Kolesnikov Maxim

This creative project was carried out for the lesson "The World Around", grade 3 of the educational complex "Harmony"

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Topic: "How did our ancestors eat?"

Completed:

Kolesnikov Matvey

Pupil 3 "A" class

Supervisor:

Borodenko Tatiana

Vladimirovna

Nizhnevartovsk

2012

Introduction ……………………………………………………… 4

1. Nutritional features of our ancestors ………………… .. 5

1.2. Russian Feast Traditions …………………………… .. 13

1. Ancient recipes of our ancestors… .. ………………. sixteen

2. "Bread and porridge are our food" ………………………… 19

1. What porridges are there? ……………………………………twenty

3. Nutrition in the 21st century ………………………………………. 14

1. Practical part of the work …………………………… .. 16

Conclusion ……………………………………………………… 18

Bibliography …………………………………… 19

Appendices …………………………………………………… .. 20

Objective :

Reveal the dietary habits of our ancestors andto draw attention to the issue of the possibility of maintaining health through nutrition with simple and affordable products.

Tasks :

1. study the nutritional history of our ancestors;
2. to reveal the traditions of catering;
3. create a multimedia exposition about the food of ancestors;
4. Cook a meal

Introduction

"Before, they just ate, but they lived for a hundred years!"

For many centuries, the food of our ancestors remained almost unchanged. Each nation has its own way of life, customs, its own unique songs, dances, fairy tales. Each country has its favorite dishes, special traditions in the decoration of the table and cooking. There is a lot in them that is expedient, historically conditioned, corresponding to national tastes, lifestyle, climatic conditions.

Each people with a developed culture had its own harmonious and rational dietary system, conditioned by the climate, lifestyle, religion and national characteristics of this people. So it was in Russia. Culinary recipes formed over the years as a result of centuries of evolution, many of them are excellent examples of the correct combination of products in terms of taste, and from a physiological point of view, in terms of nutrient content. To a certain extent, cultural exchange with other peoples influences it, but foreign traditions are never mechanically borrowed, but acquire a local national flavor on new soil.The past is inseparable from the thousand-year history of the Fatherland. It is dear to us as one of the testimonies of the spiritual wealth of the peoples of our country.

Relevance This work consists in preserving the material culture and traditions of nutrition of the Russian people, turned into the past, into antiquity, into traditions and customs, into ancient dishes that are not outdated today.

Nutritional features of our ancestors

Ever since medieval antiquity, rye, oats, wheat, barley, millet have been cultivated in our country, long ago our ancestors borrowed the skills of making flour, mastered the "secrets" of baking various products from fermented dough. That is why pies, pies, pancakes, pies, pies, pancakes, pancakes, etc. are essential in the food of our ancestors. Many of these products have long become traditional for festive tables: kurniks - at weddings, pies, pancakes - at Shrovetide, "larks "from dough - on spring holidays. Dishes from all kinds of cereals are no less typical for Russian traditional cuisine: various cereals, cereals, pancakes, oatmeal jelly, casseroles, dishes based on peas, as well as from lentils.

For a long time, the main food for both peasants and townspeople in Russia was bread - rye and wheat. Rye bread was baked with kovrigs, and round rolls and rolls were made from white wheat flour.

We ate porridge made from buckwheat, millet, pearl barley. They were seasoned with milk, cow or linseed oil, and honey. They made jelly from oatmeal or pea flour.

In the more northern parts of our country, dishes made from millet are of particular importance. This tradition has deep historical roots. Once upon a time among the Eastern Slavs who came to these lands in the VI century A.D. and lived mainly in forest areas, millet was cultivated as the main crop. Millet served as raw material for flour, cereals, brewing beer, kvass, making soups and sweet dishes. This folk tradition continues to this day. However, it should be borne in mind that millet is inferior in its nutritional value to other cereals. Therefore, it should be prepared with milk, cottage cheese, liver, pumpkin and other foods.
Cereals were not the only cultivated by our ancestors. From antiquity, through the centuries, such cultures of Ancient Rome, such as kapusta, beets and turnips, have come down to our days and have become the main ones in our garden. The most widely used in Russia was sauerkraut, which could be preserved until the next harvest. Cabbage serves as an irreplaceable snack, seasoning for boiled potatoes and other dishes. Cabbage soup from various types of cabbage is a well-deserved pride of our national cuisine, although they were prepared in ancient Rome, where a lot of cabbage was specially grown. It's just that many vegetable plants and recipes for dishes "migrated" from Ancient Rome through Byzantium to Russia after the adoption of Christianity in Russia.

Nowadays, cabbage is especially widely used in the cooking of the northern and central regions of Russia, in the Urals and Siberia.
Turnip in Russia until the end of the 18th - early 19th centuries. was as important as potatoes are today. Turnips were used everywhere and many dishes were prepared from turnips, stuffed, boiled, steamed. The turnip was used as a filling for pies, and kvass was made from it. Turnip was one of the main herbal products. It was steamed in ovens, which reduced the sharpness of the taste and increased its digestibility. Apparently in those distant times a fairy tale about a turnip was born. Gradually, from the beginning to the middle of the 19th century, it was supplanted by a much more productive, but much less useful potato (practically, it is empty starch). Now the turnip has become a rare and piecemeal product on the Russian table - on sale for it, and the price is determined not by kilograms, but by the piece.

They did not even think about potatoes in those early years. His role was played by the swede. The rutabaga was kept until mid-spring and allowed our ancestors to keep themselves quite vigorous until they were fresh green.

For some reason, rutabaga is not mentioned in ancient sources, probably because earlier rutabaga was not distinguished from turnip. These roots, once widespread in Russia, now occupy a relatively small share in vegetable growing. They could not stand the competition with potatoes and other crops. However, the peculiar taste and smell, the possibility of various culinary uses, transportability, storage stability make it possible to think that at present one should not abandon turnips and rutabagas, since they give a very special taste to many dishes of Russian folk cuisine.
Wars with nomadic Khazar tribes unexpectedly brought pumpkin seeds to ancient Russia. The pumpkin was grown everywhere, its seeds were scattered along the paths and roads. The pumpkin kept well during the winter. It was steamed and added to porridge. Pumpkin was often used as a seasoning for meat.

In early spring, nettles were used for food. She was scalded and then eaten with soft leaves containing a full range of vitamins.

The cucumber has exactly the Dnieper origin. Cucumbers were not the main product, but they were used to add some variety to the table.

Of the vegetable crops that appeared in Russia later, one cannot but name potatoes. At the very beginning of the 19th century. potatoes made a real revolution in the traditions of the Russian table, potato dishes gained wide popularity. Much credit for the distribution of the potato and its popularization belongs to the famous cultural figure of the 18th century. A.T. Bolotov, who not only developed agricultural techniques for growing potatoes, but also proposed a technology for preparing a number of dishes.

The forest helped to survive. Forestry was a large and significant addition to the economy of our ancestors. In the annals of the XI-XII centuries. it speaks of hunting grounds - "goshawks"; later manuscripts mention hazel grouses, wild ducks, hares, geese and other game. Although there is no reason to believe that they have not been eaten before since ancient times. Forests occupy vast areas in our country, especially in the northern Urals and Siberia. The use of the gifts of the forest is one of the characteristic features of Russian cuisine. In the old days, hazelnuts played an important role in nutrition. Butter and nut cake were also used in food - they were added to cereals, ate with milk, with cottage cheese. Crushed nuts were also used for the preparation of various dishes and fillings. The forest was also a source of honey (bee-keeping). Various sweet dishes and drinks - honey were prepared from honey. At present, only in some places of Siberia (especially in Altai among local non-Russian peoples) methods of preparing these delicious drinks have been preserved. However, from the most ancient times until the mass production of sugar, honey was the main sweetness of all peoples, and on its basis, even in Ancient Egypt, Ancient Greece and Ancient Rome, a wide variety of sweet drinks, dishes and desserts were prepared. Also, not only the Russians, but all the peoples who had fish at their disposal, from time immemorial, ate caviar.

In the forests, mushrooms were collected, boiled, and dried even more in order to boil and add to porridge during the winter. Mushroom protein is similar to meat and tastes great. In the forests, berries, wild pears and apples, roots and a large number of medicinal plants were collected. They did not know how to cook jam or compotes, so they consumed it fresh. Some berries were dried and dried berries were eaten in winter.

How the bow appeared is not known for certain. Our ancestors knew how to grow it for both turnip and feather. Garlic came along with the militant Khazars, who used it for cooking meat - stewed in large pits. Our ancestors adopted this method of cooking meat from their constant enemies.

Butter?! It was replaced by fat from animals obtained in the hunt. Vegetable oil was not in the diet of our ancestors. Milk has not yet become a food product. Only small herds of goats could produce a very limited amount of milk. Cattle were introduced by tours, which became the forerunners of modern cows. They were hunted, and the calves were caught and used as draft animals. Bulls and cows were plowed, they were kept only for the sake of meat. Later, they began to be kept for the sake of manure, with which they began to fertilize the fields.

There were bees in the forests, and bee-keeping made it possible to get honey. He was not squandered and the nests were not ravaged. Small holes were cut in the tree trunks through which part of the combs were cut out. It was these combs that gave carbohydrates and sweetness. After a while, the bees repaired the damage in the trunks or used the holes as additional entrances.

In the spring, sweetish birch and maple saps were mined. These juices helped to get a set of vitamins and sweetness in early spring. The tree sap job was a pretty serious business. There is evidence that moisture was evaporated from maple sap and a concentrated syrup was obtained.

Hunting made it possible to store meat. They hunted wild boars, rounds, moose, badgers and hares.Proteins with very tender meat were especially appreciated.

Somewhere at the beginning of the 9th century, they learned to salt meat and lard. After salting, they could be stored for quite a long time. Salted meat and lard were the basis of protein and fatty foods in the campaigns.

The nature of Russian folk cuisine was largely influenced by the geographical features of our country - the abundance of rivers, lakes, seas. It is the geographical location that explains the number of all kinds of fish dishes. In the diet, many river fish species, as well as lake ones, were quite widespread.

Fishing took a special place. They fished with the help of woodpeckers - traps woven from a willow twig. The woodpecker was thrown into the water, and after a while a fish swam into it, and crayfish crawled into it. The wood-beater was taken out, the catch was going. Fish on the table of our ancestors was much more common than meat. Probably, then they began to cook the fish soup.

The crayfish were baked in coals. They quickly became very tasty and aromatic..

In Russian cuisine, a wide range of products was also used for cooking. However, it is not so much the variety of products that determines the specificity of the national Russian cuisine (the same products were available to Europeans), as the methods of their processing, the technology of cooking.
But we should not try to artificially "cleanse" our table of dishes once borrowed from other peoples, which have long become familiar to us. These include, for example, pancakes (borrowed in the 9th century from the Varangian cuisine along with stewed fruit and dried fruit), cutlets, meatballs, langets, steaks, escalops, mousses, jellies, mustard, mayonnaise (borrowed from European cuisine), barbecue and kebab (borrowed from the Crimean Tatars), dumplings (borrowed in the 12th century from the Mongols), borscht (this is the national

A dish of Ancient Rome, which came to Russia along with Orthodoxy from the Byzantine Greeks), ketchup (an invention of the cooks of the English navy) and others.

Many dishes that have now become traditional Russian were invented by French restaurateurs who worked in Russia in the 19th century and created the foundations of modern Russian cuisine (Lucien Olivier, Yar, etc.).
In the process of historical development, nutrition has changed, new products have appeared, and the methods of their processing have improved. Relatively recently, potatoes and tomatoes have appeared in Russia, many oceanic fish have become familiar, and without them it is already impossible to imagine our table. Attempts to divide Russian cuisine into old, distinctive and modern are rather arbitrary. It all depends on the availability of products available to the people. And who will say now that dishes with potatoes or tomatoes cannot be national Russians? Curious is the culinary use of pineapples in the time of Catherine II and Prince Potemkin (this lover of cabbage stumps, with which he never parted and gnawed constantly). Pineapples were then chopped and fermented in barrels, like cabbage.

Our country is vast, and each region has its own local dishes. In the north they like cabbage soup, and in the south - borscht, in Siberia and the Urals there is no festive table without shanegs, and in Vologda - without fishmongers, in the Don they cook fish soup with tomatoes, etc. However, there are many common dishes for all regions of our country and many general techniques for their preparation.
Everything that was formed at the initial stage of the Russian culinary tradition remains unchanged to this day. The main components of the traditional Russian table: black rye bread, which remains loved to this day, a variety of soups and cereals prepared almost every day, but not at all according to the same recipes that many years ago (for which a Russian oven is needed, and even the ability to handle it), pies and countless other products made from yeast dough, without which no fun is complete, pancakes, as well as our traditional drinks - honey, kvass and vodka (although all of them are also borrowed; in particular, bread kvass was prepared and in ancient Rome).

Siberian cuisine

Siberian cuisine was formed under the influence of ancient Russian cuisine. With the development of intensive foreign trade, the introduction of a monopoly on a number of goods (caviar, red fish, fish glue, honey, salt, hemp) from the 17th century. begin to form. Russian regional cuisines (Don, Ural, Siberian, Pomor). Rapid development in the 70s of the XIX century. railway construction in Russia brought the distant outskirts closer to the center. This led to the “discovery” of many regional old Russian dishes, which were quickly recognized as nationwide. Such were the Ural and Siberian dumplings, Far Eastern pink salmon and chum salmon caviar.

The main products that made up the food of Siberians were those that were produced on their farm. Milk, meat, vegetables, eggs, cereal products made up most of it. Eating food was associated with the need to observe the fast. 4 fasts were observed annually, lasting 130 days. All Wednesdays and Fridays were fast days, with the exception of holidays, when it was allowed to eat meat and dairy foods.

The main place on the table of Siberians was occupied by bread, for the consumption of which per capita our country has always ranked first in the world.

The first liquid dishes - soups - also retained a primary role in the history of Russian cuisine. The assortment of soups - cabbage soup, stew, fish soup, pickles, hodgepodge, botvinia, okroshka, prison - has continued to grow since the 18th century. to XX century. various types of Western European soups such as broths, mashed soups, so-called filling soups with meat and cereals, which took root well thanks to the love of the Russian people for a hot liquid brew.

In the diet of old-time Siberians, who kept a lot of cattle, meat occupied a large share. It was usually cooked. The favorite dish of Siberians was dumplings, it was believed that the most delicious - "a mixture of three meats", ie minced meat had to be made from beef, pork and lamb. They also ate elk meat, since many old-timers hunted elk. supper was often stewed in the oven, mutton, roasted piglets - "asos", ie dairy pigs. From the heads, legs, knees they made jellied meat (jelly). , began to make them from pork.One of the types of meat preparations were hams, which were salted and dried.

Pies have received special development, i.e., products in a dough casing, with a wide variety of fillings - from fish, meat, poultry and game, mushrooms, cottage cheese, vegetables, berries, fruits, from various grains in combination with fish, meat and mushrooms. ...

Fish has always been consumed in the cuisine of Siberians in countless forms: steam or steamed, boiled (boiled), veal , i.e. made in a special way from one fillet, without bones, but with skin, fried, cured (filled with porridge, onion or mushroom filling), stewed, aspic, baked in scales, baked in a frying pan in sour cream, salted (salted), dried, dried in the wind and sun (roach) and dried in the oven (essence). In Western Siberia they ate frozen raw (stroganin). It was less common in Siberian folk cuisine until the middle of the 19th century. smoked fish, which recently, on the contrary, has been widely used in three types - cold smoked, hot smoked and smoked-dried.

From vegetable crops Siberians grew pumpkin, turnips, carrots, beets, cabbage, cucumbers. Crops of potatoes were small, and a limited number of dishes were prepared from it. As a rule, Siberians fried potatoes, baked pancakes (cutlets from grated raw potatoes). Cabbage, beets, carrots were stewed with butter or put in pies. Cucumbers were salted for the winter, and in the summer they were eaten with honey. Dishes such as salads were never typical of Siberian cuisine; they appeared in Russia already in the 19th century. as one of the borrowings from the West.

A national Siberian delicacy since the 17th century. were considered pine nuts and seeds (sunflower).

One of the delicacies was honey. Candy was rare, but sometimes candy was bought for the holiday. The favorite and widespread drink was kvass with malt. For tea, herbs, leaves of whitehead, meadowsweet, currant were brewed. They cooked flour jelly, dairy, and berry on starch. They often made kissel from viburnum.

The daily meal schedule was independent of the season. But in summer there was more dairy, and in winter there was more meat. Adults usually ate three times a day, children four.

Siberian cuisine

So, the nutritional features of our ancestors are that:

1. the food was varied;
2. the originality of the dishes was due to the peculiarities of the Russian oven;
3. The main advantage of Russian cuisine is the ability to absorb and creatively refine, improve the best dishes of all peoples with whom the Russian people had to communicate on a long historical path.

This is what made Russian cuisine the richest cuisine in the world. And now not a single nation has decent dishes that would have no analogues in Russian cuisine, but in a much better performance.

Russian feast traditions

Reception of guests

Our ancestors knew how not only to work well, but also to relax and have fun.

In the seventeenth century, every self-respecting city dweller, and even more so if he, moreover, a wealthy one could not do without holding festive feasts, because this was part of their way of life. They began to prepare for the festive feast long before the solemn day - they cleaned and tidied up the whole house and yard in a particularly thorough way, everything had to be perfect by the time the guests arrived, everything had to shine like never before. Ceremonial tablecloths, dishes, towels, which were so carefully kept for this day, were removed from the chests. And the honorary place of the leader of this entire responsible process, as well as the purchase and preparation of festive events, was watched by the hostess of the house. The host, on the other hand, had an equally important duty - inviting guests to the feast. Moreover, depending on the status of the guest, the owner either sent a servant with an invitation, or drove himself. And in fact, the event itself smoothed out something like this: the hostess came out to the assembled guests in festive attire and greeted them, bowing to the belt, and the guests answered her with an earthly bow, followed by a kissing ceremony: the owner of the house invited the guests to honor the hostess with a kiss.
The guests took turns approaching the hostess of the house and kissing her, and at the same time, according to the canons of etiquette, they held their hands behind their backs, then bowed to her again and took a glass of vodka from her hands. When the hostess went to a special women's table, this served as a signal for everyone to sit down and start eating. Usually the ceremonial table was stationary, in the "red corner", that is, under the icons, near the benches fixed to the wall, which, by the way, at that time, was considered more honorable to sit on than on the side benches.
The meal itself began with the fact that the owner of the house cut off and served each invited guest a piece of bread and salt, which symbolized the hospitality and hospitality of this house, by the way, today's hospitable traditions have their origins since that time. As a sign of special respect or affection for one of his guests, the host of the ceremony could himself put some food from a special plate specially placed next to him, and, with the help of his servant, send a special guest to the guest of honor, as if to emphasize his attention given to him.

Although the tradition of meeting guests with bread and salt has come to us since that time, but the order of serving dishes in those days was noticeably different from what we are used to today: first they ate pies, after a dish of meat, poultry and fish, and only at the end of the meal were taken to soups.

1. Order of serving dishes

When all the participants in the meal were already seated in their places, the owner cut the bread into pieces and served them separately with salt to each guest.

By this action, he once again emphasized the hospitality of his

at home and deep respect for everyone present. At these festive feasts, there was always one more thing - the so-called oprichnina dish was placed in front of the owner and the owner personally transferred the food from it to shallow containers (flat dishes) and passed it with the servants to special guests as a sign of absolute attention to them. And when the servant conveyed this peculiar gastronomic message from his master, as a rule, he would say:

"So that you, my dear sir, eat to your health." If we, by some miracle, could move in time, and find ourselves in the seventeenth century, and why not, if a second miracle happened, we would be invited to such a celebration, we would not be a little surprised by the order in which dishes are served to the table. Judge for yourself, now it is normal for us that first we eat an appetizer, after a soup, and after that a second and dessert, and in those days, pies were first served, then meat, poultry and fish dishes ("roast" ), and only then, at the end of lunch - soups ("Ear" ). After resting after soups, they ate a variety of sweet snacks.

1. Royal feasts.

Thanks to many ancient manuscripts that have come down to us, we are well aware of the festive and everyday table of the tsar and boyars. And this is due to the punctuality and clarity of the performance of their duties as courtiers. The number of all kinds of dishes at royal feasts and at feasts of wealthy boyars reached a hundred, and in special cases it could reach half a thousand, moreover, they were rushed to the table one by one, one at a time, and precious gold and silver dishes with the rest of the dishes were held in their hands by those standing around the table servants.

1. Peasant feast

But the traditions of feasting and dining were also not so wealthy strata of society, and were not only among the rich and noble members of society. Representatives of almost all segments of the population considered it mandatory

Gathering at a banquet table about all significant events in life, be it a wedding, christening, name day, meetings, farewell, commemoration, folk and church holidays ... And naturally, it is this tradition that has come down to us practically unchanged.

1. Russian hospitality

Everyone knows about Russian hospitality, and it has always been so. As for food, if guests come to the house of a Russian person and find the family at dinner, they will certainly be invited to the table and seated at it, and the guest is unlikely to have the opportunity to refuse it. Gala dinners and feasts in honor of receiving foreign guests were arranged with a special breadth and scope, they were designed to demonstrate not only the material capabilities of the royal owners (who robbed their own people cleanly), but also the breadth and hospitality of the Russian soul.

Any holiday is impossible without refreshments. What to put on the festive table? How to please, surprise guests and home? And here old customs again come to the rescue. On the Old New Year's table, according to the saying "Pig and boletus for Vasilyev's evening," there should be a pork dish. It should be accompanied by a side dish. Well, what's a table without a sweet birthday cake?

Old Russian food

Some traditional ancient dishes are not only not eaten today, but many have not been heard of. Perhaps this happened because they were characteristic of the peasant environment, and were uncommon in the urban environment. And they cooked these dishes in a Russian oven. It is often impossible to cook them on a gas or electric stove.

Kutia

On the day of burial and commemoration of the dead in Russia, according to tradition, a memorial kutia, or kolivo, - a sweet porridge made from grains of red wheat or rice with honey and sweet fruits (raisins) - was brought to church and eaten at home. Grains symbolize the future resurrection of the deceased, and sweetness is a symbol of heavenly bliss.

The same porridge was served at the christening of the baby, but had a completely different, life-affirming meaning. Kutia was also served at the end of Christmas; the Christmas forty-day fast was solemnly concluded with it.

Unlike ordinary porridge, baptismal cereals were prepared in milk, and even cereals were soaked in milk. A lot of butter was put into the porridge.

Tyurya

This most common and unsophisticated old lean dish is a bowl of cold salted water or kvass with slices of bread and chopped onions floating in it.

Rye kulaga

Sifted rye flour is poured into boiling water and boiled until the jelly is thick. Then they add a piece of ice (in the villages they put pure snow), close it tightly with a lid and put it in a Russian oven for a day. The finished kulaga is pink. To taste, it is seasoned with sugar.

Trouble-tumbler

Sifted wheat flour is poured into boiling sweetened water, simplicity of semolina is boiled. Spread the mixture on a greased frying pan with a slide, make a depression in the middle, pour melted margarine there and bake in the oven or in the oven until golden brown. Served with yogurt.

Oatmeal

In the XVI and XVII centuries. oatmeal was in great use by the people. This dish was prepared from oats, aged overnight in a warm Russian oven. At the same time, the flour obtained from such grain lost its ability to form gluten, but it swelled well in water and quickly thickened. The lard was kneaded in chilled boiled water, seasoned with salt.

Jur

Ever since the time of Vladimir Monomakh, the villagers ate dzhur - a dish made from oatmeal (oatmeal jelly). Dried apples, cherries, viburnum, sometimes vegetable oil, honey were added to djuru (zhuru). They ate with milk.

Body

This is an old Russian food. It got its name from what is prepared from the body of a fish. Any fish can be prepared, but the best body is obtained from pike perch and pike. This dish is not forgotten in your days, but it is prepared mainly in the form of fried fish cakes with minced meat. And earlier they served not only fried meat, but also boiled, cold - as a snack. Remove skin and bones from fish. Cut 1/4 of it into small cubes, and mince the rest of the fillet twice in a meat grinder, salt, add pepper, a little cream and beat with a spatula until a doughy mass is formed. Prepare minced meat from diced fish: sprinkle with salt, pepper, simmer in oil with a little fish broth or water and finely chopped onion until tender. You can also add lemon juice, mushrooms, eggs or tomato sauce - if desired. Cool the prepared minced meat. the rest of the body - "dough" - roll out into a cake, put the filling, pinch the edges, roll in the form of a ball, tie in a napkin and cook in boiling water for 30 minutes. Then chill, unfold, chop and serve with horseradish, green peas, potatoes.

Stuffed turnip.The turnips are washed, boiled in water until soft, cooled, scraped off the skin, cut out the core. The removed pulp is finely chopped, minced meat is added and turnips are filled with this filling. Sprinkle with grated cheese on top, sprinkle with butter and bake.

Oatmeal jelly. Pour the groats with warm water and leave in a warm place for a day. Then strain and squeeze. Add salt, sugar to the resulting liquid and boil, stirring continuously, until thickened. Add milk to hot jelly, mix, pour into plates greased with butter, put in the cold. When the jelly hardens, cut it into portions and serve with cold boiled milk or yogurt.

"Pea block".The peas are completely boiled and pounded, the resulting puree is seasoned with salt and molded (you can use molds, cups, etc., oiled). The formed pea puree is laid out on a plate and poured with sunflower oil and fried onions, sprinkled with herbs.

Peasant bread soup.Fry small dry crusts of white bread in fat with finely chopped parsley and finely chopped onions, then add water, salt and pepper and bring to a boil. Stirring continuously, pour the pounded eggs into the soup in a thin stream. This soup, which tastes like meat, should be served immediately.

Sbiten-scorched. To get burnt, heat the sugar in a spoon over low heat until a dark brown syrup is formed. Dissolve honey in 4 glasses of water and boil for 20-25 minutes, then add spices and boil for another 5 minutes. Strain the resulting mixture through cheesecloth and add burnt for color. Serve hot.

"Monastic chicken".Cut the cabbage head not very finely, put in an earthen pot, pour eggs whipped with milk, salt, cover with a frying pan and put in the oven. Cabbage is considered ready when it becomes beige.

"Bread and porridge - our food"

Bread

Bread remained the main food in the 16th century. The baking and preparation of other grain products and grain products in the cities of the 16th century was the occupation of large groups of artisans who specialized in the production of these food products for sale. The bread was baked from mixed rye and oat flour, and also, probably, and only from oatmeal. Breads, rolls, and prosvir were baked from wheat flour. Flour was used to make noodles, baked pancakes and "bake" rye fried cakes from sour dough. Pancakes were baked from rye flour, and crackers were prepared. The assortment of butter dough-pies with poppy seeds, honey, porridge, turnips, cabbage, mushrooms, meat, etc. is very diverse. The listed products do not exhaust the variety of bread products used in Russia in the 16th century.

A very common type of bread food was porridge (oat, buckwheat, barley, millet), and jelly - pea and oat. The grain also served as a raw material for the preparation of the drink: kvass.

"Porridge is our mother"

The most important place in nutrition in Russia was porridge, even among the people it was called "the foremother of bread". Even in Russia, porridge was a very popular dish, and the best recipes for porridge have survived to this day. It was cooked from buckwheat, barley, oats, grain and other cereals.... Porridge was served on weekdays, on holidays, it was a ceremonial dish, even the royal table could not do without porridge.

The wedding feast in Russia was called porridge. "Brew up porridge - take it out!" Often, porridge at the wedding feast was the only meal for the newlyweds. Whether it was a peasant wedding or a merchant's, tsarist or general's.

The Russian people traditionally show love for hot liquid brew. Already during the period of the two Russian cuisine (9-16 centuries AD), such concepts as cabbage soup, fish soup and porridge were formed, the basis for which was vegetables, fish and grain. Porridge was boiled in water or in beef broth.The basis of cereals was grain, and above all oatmeal.

Porridge in Russia was made in three types, depending on the ratio of grain and water: steep, smears and gruel (semi-liquid). From the liquefied gruel with the addition of vegetables, such modern soups as pickle soup were subsequently released

Not a single important business or event took place in the old days without porridge. Porridge was considered a symbol of wealth and well-being in the family. Porridge was a must-have at the wedding feast. The wedding feast was called "porridge". Porridge was also cooked at the conclusion of peace between the warring parties: as a sign of peace and friendship, opponents gathered at the same table to eat porridge. If an agreement could not be reached, then they said: "You can't cook porridge with him!"

What porridges are there?

1. Semolina;
2. Buckwheat;
3. Rice;
4. Pearl barley;
5. Millet;
6. Oatmeal;
7. Corn;
8. Pea;

Semolina porridge boiled from semolina - semolina. Semolina is obtained from wheat: when the grains are peeled and milled, along with flour, semolina is formed. This is the decoy.

The great Russian commander Suvorov loved buckwheat porridge... Not only is it delicious, it is also very nutritious. He ate a little, and was already full. This is especially valuable on a hike, where every extra kilogram presses on the shoulders. Therefore, in Russia, buckwheat porridge has long been considered the basis of a soldier's food. And in peasant families there was a particularly respectful attitude towards her. It is no coincidence that the people have put together a saying: "Buckwheat porridge is our mother" ...

Among cereals, rice ranks first in the content of high-quality starch - 77.3% and the biological value of protein. In addition, it contains a rich set of vitamins -B1, B2, B6, PP, E and folic acid involved in hematopoiesis, which is an important means of preventing anemia.

Pearl barley are whole barley grains, peeled and polished. Pearl barley got its name because the color and shape does not so remotely resemble river pearls (pearls in Russia were called pearls). It was also called "muzhik rice". Millet these are millet seeds, peeled from the outer shell. In Russia, a couple of hundred years ago, millet porridge was the main dish on the peasant's table.

Everyone knows that oatmeal useful for both children and adults, but rarely does anyone love her. But in vain! The fact is that the nutritional value of oats is much higher than other cereals. It contains vitamins (A, B1, B2, E), fats, starch, sugar, amino acids and minerals.

Oatmeal - the most nutritious of cereals. The property of oatmeal is well known to have a beneficial effect on the gastrointestinal tract, which makes it indispensable in dietary nutrition. The fiber in oatmeal promotes good digestion.

Corn gritsproduced from corn kernels. Small corn grits resemble semolina, but are more yellow in color.

So what is its use you ask? Everything is very simple - not only is the porridge cooked from cereals, which in their composition are the most useful product, so also porridge has a high nutritional value and treats many diseases with its diet, but buckwheat can remove harmful substances from the human body.
Porridge can be combined with milk, meat, lard, vegetable dishes, mushrooms, fruits. Refusing to eat cereals, considering it food for the elderly or nursing babies, we make a mistake. And the best cereals from which porridges are prepared have significant nutritional value, for example, in 100 g of buckwheat there are 12.6 g of protein, 68 g of carbohydrates, magnesium, iron, calcium, a lot of phosphorus and potassium, vitamins PP, B1, B2-and such other grains (oats, millet) have excellent characteristics. The protein contained in the porridge is well absorbed by the body, and the energy value is about 330-360 kcal per 10 grams of this product. Considering that various additives can be added to cereals: butter, milk, fruits, we can safely say that porridge cannot be compared with any other dishes in its value and simplicity.

The practical part of the work

Our motto. "Understand, accept and apply"

Nutrition is a means of education, a social institution for a child, an additional opportunity to instill in children a culture of nutrition during meals. Observing the nutrition of students at school, conducting a survey among primary school students of grades 1.4 (35 people were interviewed), it turned out that not all students correctly understand the importance and usefulness of food. We received the following answers to the questions offered to the children, which are presented in table 1.

Table 1

Conclusion

Proper nutrition is the key to health and happiness!

The rhythm with which modern humanity has entered a new era determines how we will live in the future. More and more often exclamations are heard: “There is not enough time! I can't do anything! " Transitional periods, indeed, carry the maximum tension, when the space in which a person creates expands, and time contracts to a minimum, as if it enters a vortex in a vortex in anticipation of the transition, the beginning of a new cycle. It is this state that modern man is living in today. The range of goals and objectives that confront him is ever wider; knowledge available to him. But the higher are the requirements, both for humanity as a whole, and for every person living on earth. The tense rhythm of life of a modern person striving for transformation and renewal of both his inner and the world around him presupposes the lifestyle of a “business man”. But this should not be at odds with the concept of a "healthy lifestyle". Health becomes the factor without which the success of any business is impossible. How to combine two lifestyles? Is it possible?

Billions of people on earth eat daily without wondering if there is any meaning in such interaction through nutrition with the rest of the kingdoms of nature. In the minds of most people, food is just energy and building material for the cells of the physical body. In order tolearn to eat right,Humanity needs today to systematize the fragmentary information that it has accumulated - as centuries-old experience reflected in the works of scientists, naturopaths, as well as the experience that each of us has in one way or another, i.e. read, heard, saw, discussed and applied.Let's return to the historical past, gradually along the steps of human nutrition systems and bring the experience of generations to our days.

As a result of the work done, we tried to understand, accept and apply the experience of our ancestors. And it's up to you to judge what we did!

A lot of water has flowed under the bridge since that distant time. Having lost a lot of valuable

along the way, people finally become wiser and more frugal. Reborn from

non-being, many Russian traditions and rituals. There is a growing interest in folk

culture and life. I would like to hope that this is not a temporary hobby, not a tribute

fleeting fashion, and a serious desire to restore the interrupted connection of times,

get rid of the accursed complex of “Ivan who does not remember his kinship”.

A person who looks to the future with hope cannot live only

real. Pushkin also noted that respect for the past is a feature that distinguishes

education from savagery.

« Healthy lifestyle"," Cabbage soup and porridge - our food. "

5. SuperCook.ru. Great Home Cooking.

6. Shatilov MB -Vakhovsky Ostyaks, Publishing house of Yu.Mandriki, Tyumen, 2000

Learn to Healthy food, using healthy foods in the diet is an art. It is not given to everyone.

It depends on us women what will be present on our table.

What dishes will we cook for ourselves and our loved ones. There are many healthy, nutritious, low-calorie dishes in the cuisine of every nation.

I am interested in the question: How did our ancestors eat?

What they ate, what they cooked, what they feasted on.

I think that it is necessary to give preference to the dishes prepared by our grandmothers and great-grandmothers.

There is a saying “cabbage soup and porridge is our food” She is right.

Porridge was one of the main meals. They cooked it in different ways. Soaked, steamed, boiled. The main types of cereals of our ancestors: millet, buckwheat, wheat, oatmeal. The porridges were flavored with linseed oil. Mushrooms, herbs, apples, pumpkin were added. The porridges were simmered in cast iron in a Russian oven. The taste of this dish is familiar from childhood.

In winter, they cooked cabbage soup from sauerkraut, a thick vegetable soup with a high onion content. Pancakes were baked using equal proportions of rye and wheat flour.

Basic vegetables: cucumber, cabbage, beets, carrots, onions, garlic, turnips, peas. They loved spicy dishes with garlic. For the winter, vegetables were fermented, but not pickled. Pickled vegetables are a storehouse of vitamins.

They picked berries and mushrooms in the forest. An originally Russian drink is kvass. It was prepared in every family.

How the food was taken: twice a day.

Early in the morning, in the evening. At noon, a small snack from a flat cake, boiled potatoes, kvass.

We observed the fasts. Meat was cooked 2 - 3 times a week, meals with meat were not eaten on Wednesdays and Fridays.

My grandmother used to make sweet soup on those days.

Dried fruits: prunes, pears, apples, raisins soaked overnight.

In the morning I put it in the oven, adding granulated sugar to taste.

The soup was thick and rich. It was eaten with spoons with white bread.

They cooked jelly. In winter, my grandmother often cooked cranberry jelly.

Simple healthy food on the table is a guarantee of the longevity of our ancestors.

Many healthy recipes can be used for proper nutrition these days.

Taking our grandmothers' nutritional fundamentals as a rule can improve the work of the gastrointestinal tract, speed up metabolism, and lose extra pounds.

Of course, there are other ways to lose weight: diet, fasting days, fasting.

Everyone chooses what their heart desires. I am interested in preparing a dish according to an old Russian recipe from an old cookbook. Try it, appreciate the taste.

Taking all the useful things that our grandmothers used in preparing delicious dishes, proper nutrition at different times of the year, you can improve your health.

I wish you to cook delicious meals that are good for your health and longevity. Add a piece of warmth of the soul, love to them! Live easily and joyfully!

I suggest watching a video about modern weight loss.

How to lose weight without doing anything.

MBOU "Novovasilievskaya basic secondary school"

Educational complex "Harmony"

Lesson of the outside world for grade 1 " How our ancestors ate "

primary school teacher

1 qualification category

MBOU "Novovasilievskaya OOSh"

Olga Timkova

Prepared and conducted:

Topic: How our ancestors ate.
Goals : 1) summarize the knowledge of students about traditional food our ancestors, about its changes over time and the usefulness of natural products for the human body; 2) develop the following skills in students: research, social interaction, evaluative, informational, presentation, reflective and managerial; 3) fostering interest and respect for the Russian language, respect for oneself as its bearer; shaping culture of speech behavior and caring attitude to the quality of their speech.
Equipment : multimedia presentation of the lesson, newspaper application for KTD, dishes of our ancestors, bread, salt, towel, tablecloth, shawls, wooden spoons, "Culinary Book" of 1878 (modern edition), "The ABC of Healthy Eating".
Literature: OT Poglazova: textbook "The World Around"; O.T.Poglazova methodical recommendations for the study of historical material in an integrated course "The world"; magazine "Primary School" No. 9, 2005; I. V. Babich, V. N. Zakharov, I. E. Ukolova "Reader on the history of Russia", v.2, book 1. During the classes.
I ... Organizing time. (slide 1)
II ... Message of the topic, the purpose of the lesson. (slide 2) -Today at the lesson we will look into the past - into the life of our ancestors. From your messages we will find out how they ate, why people were less sick in their times.
III . Travel to the past. (slide 3) 1. -Now we will be transported to the past. And this funny Brownie will help us make the journey. I will read to you FN Slepushkin's poem "Izba", and you listen carefully and imagine yourself in the place that the poet describes.
I'm talking about a peaceful rural life I want to tell you, friends! As in the stillness of the village A kind family lives. An old house with two windows Everything simple looks like. Tamo I saw the icon! She stands in front. The table is large and all oak Not covered is worth anything; Only one maple root With a good beer was on it! Benches with clean benches They stand around in that hut. Shelves with shrieks, with pots, Everything is neat, to order. Grandfather on the stove and with children Sitting, weaving little shoes And with funny words She sings about the old lady!
2. Working with obsolete words.(slide 4) - In the poem that you listened to, there were many outdated words that we do not use in our speech. But maybe someone has heard such words from their grandparents. And here is how these words are interpreted in the dictionary of V. I. Dal.3. Visiting our ancestors.(slides 5-8)-That's where we ended up in the past. We are visiting our ancestors. See how beautiful it was in the homes of our ancestors. Now such rooms can be seen in museums. (Examination of the furnishings, household utensils on slides 5-7.) Our Brownie liked these houses very much and he even agreed to settle there.- And here is how Nikita Kuzmich depicted the house of our ancestors in 1922 in his painting "In an old hut" by Sverchkov. (slide 8)4. We are visiting our ancestors, and guests were always invited to the table, even though he was poor. But you and I know that our ancestors had their own "Rules of conduct at the table." Let's remember them. (Children's answers. The teacher turns to slide 9.)

Rules of conduct at the table
From the book "Honest Mirror of Youth"

Don't grab the first course. Do not blow into liquid so that it splashes everywhere. Do not drink when you eat (when you eat). Hands do not lie for a long time on the talerka (on a plate). Do not shake your feet everywhere. Do not wipe your lips with your hand. Do not drink until the food has been swallowed. Do not lick your fingers or gnaw bones. Don't slurp over food and don't scratch your head. Without swallowing a piece, don't speak. It is indecent to use your hands on the table everywhere to chatter, but to eat meekly. Do not draw, prick or knock on talers, on a tablecloth or on a dish with forks and a knife. It should be quiet and calm, straight, and not hiding to sit.

Physiotherapy for the eyes (slide 10)

300 years ago - under Peter the Great, potatoes and tomatoes were introduced. At first, the peasants were forced to grow potatoes. 50 years later - potatoes became the second bread in Russia. 200 years ago - in Russia they began to produce sugar from beets. Tsar Peter tried coffee in Holland. He liked the coffee. The king ordered all his entourage to drink it in the morning. Those who resisted punished.

The food of our commoner ancestors was quite simple. They had a custom of eating bread, garlic, eggs, salt, and drinking kvass.

For everyone, Russian cuisine was subject to custom, not art.

Despite the fact that the rich had a variety of dishes, they were rather monotonous. The well-to-do even compiled a gastronomic calendar for a whole year, taking into account church holidays, meat-eaters and fasting.

In addition, everyone cooked soup, porridge, oatmeal jelly at home. Soup with a piece of bacon or beef was a favorite at court.

Russians revered good bread, fresh and salted fish, eggs, vegetables from the garden (cabbage, cucumbers, turnips, onions, garlic). All food was divided into lean and short, and depending on the products that were used to prepare a particular dish, all food could be divided into mealy, dairy, meat, fish, and vegetable.

Bread.

Mostly they ate rye bread. Although the Russians learned rye much later than wheat. And it appeared on the soil by accident - like a weed. But this weed turned out to be surprisingly tenacious. While wheat died from frost, rye withstood the test of the cold and saved people from hunger. It is no coincidence that, by the 11th-12th centuries, the Russians ate mainly rye bread. Sometimes barley flour was mixed with rye flour, but not often, since barley was rarely bred in Russia.

When the stocks of rye and wheat were not enough, carrots, beets, potatoes, nettles, and quinoa were added to the bread. And sometimes the peasants were forced to cook salamata - toasted wheat flour brewed with boiling water.

Pure rye bread was called lively.

They baked from sown flour spattered bread, or sieve.

They baked from flour sifted through a sieve sieve bread.

From wholemeal flour, fur types of bread ("chaff") were made.

The best bread was considered gritty- white bread made from well-processed wheat flour.

Wheat flour was used mainly for prosphora and kalachi (festive food of commoners).

Bread from unleavened dough was made very rarely, it was mainly made from yeast, sour dough.

Thanks to the fact that our ancestors learned to make flour, they got bread that did not dry out for a long time.

It was difficult to make yeast on your own, so they put the dough on the "head" - the remainder of the dough from the last baking.

They usually baked bread for a whole week.

Round, tall, fluffy, very porous bread was called a loaf. Round and ellipsoidal pies and rolls without filling - loafs.

The rolls were especially fond of; they also baked cakes and pies.

Pies.

They were very famous in Russia - yarn and hearth. On short days they were stuffed with meat, and even several types of meat at the same time; on Shrovetide they baked yarn pies with cottage cheese and eggs in milk, butter, with fish and eggs; on fast fish days - fish pies.

On fast days, instead of butter and lard, lean (vegetable) oil was added to the dough and pies with molasses, sugar and honey were served.

Porridge.

Although in Ancient Russia, any dishes made from crushed products were called porridge, traditionally, food made from cereals is considered porridge.

The porridge had ritual significance. In addition to the usual, everyday porridge and festive cereal, there was ritual - kutia. It was cooked from whole grains of wheat, barley, spelled, and later from rice. Raisins, honey, poppy seeds were added to kutya. As a rule, they cooked kutya on New Year's Eve, at Christmas and at funerals.

In ancient times, a large number of varieties of cereals were known. Juice - a porridge made from crushed grain - was cooked on Christmas Eve, on Christmas Eve. Kulesh - liquid wheat porridge - was often cooked in the south of Russia with potatoes, seasoned with onions fried with lard or in vegetable oil. Barley porridge - made from barley - was very popular in the Urals and Siberia. "Thick" porridge was made from pearl barley. Zavarukha is a special type of porridge that was brewed with boiling water.

Vegetable dishes... Vegetables used to be revered more as a spicy food seasoning than as a separate dish. This is obviously due to the fact that onions and garlic were the favorite food of the Russian people. They respected very much in Russia "pounded" onion and salt, which they ate with bread and kvass for breakfast.

Turnip is a primordially Russian vegetable. Chroniclers mention it along with rye. Before the advent of potatoes, it was the main vegetable on the table. One of the most common dishes was turnip stew - turnip and turnip stew.

Cabbage also took root well on the table of our ancestors. They made supplies from it for the winter - they cut it down everywhere in the fall. Not only chopped cabbage was fermented, but also whole heads of cabbage.

The taste of potatoes - the second bread - was learned in Russia late - in the 18th century. But these "earthy apples" very quickly conquered the table of the Russian people, unreasonably replacing the turnip.

Willy-nilly, people became staunch vegetarians while fasting. They ate sauerkraut, beets with vegetable oil and vinegar, pea pies, onions, mushrooms, various dishes of peas, horseradish, and radishes.

Herbal dishes. Nettle cabbage soup, quinoa cutlets were cooked not only when hunger pressed. In the past, a mixture of thistle leaves, sorrel, and onions was also used in cooking. They also ate duckweed, adding butter and horseradish. And for cabbage soup, hogweed, wild sorrel, hare cabbage, oxalis, and other wild plants were suitable.

Bay leaves, ginger, cinnamon used to replace calamus.

Angelica, St. John's wort, mint, lovage, lemon balm, saffron were used as a seasoning.

The teas were infused from willow tea, oregano, linden blossom, mint, and lingonberry leaves.

Modest meals.

As a meat-eater, the Russian people allowed themselves to taste meat food, dishes from fish, cottage cheese, milk. However, little is known about traditional Russian curry dishes. Moreover, there were some prohibitions on mixing products. Therefore, you will not find minced meat, rolls, pates, cutlets in the primordially Russian cuisine.

Fish was considered a semi-fasting dish. It was not allowed to eat it only on days of especially strict fasting. However, an exception was made for herring and roach even these days. But on Mondays, Wednesdays and Fridays, fish dishes formed the basis of the menu.

Milk played an important role. However, in poor families, only the smallest children were allowed to drink milk, and adults ate it with bread.

Butter.

After the adoption of Christianity among the Russians, it was customary to divide all types of edible oils into shallow (of animal origin) and lean (vegetable). Vegetable oil was especially appreciated by the people, as it could be eaten both on fast and fast days. In the northern regions, preference was given to linseed, in the southern - hemp. But oils such as nut, poppy, mustard, sesame, pumpkin were also known. Sunflower oil became widespread only in the 19th century.

Vegetable oil was widely used in Russian cuisine. Various dishes (cereals, snacks, soups) were served with it, cakes were dipped into it. Usually eaten without prior heat treatment.