МБОУ «Шеморданский лицей
Сабинского района РТ»
Секция: Английский язык
Тема: “Comparing British and Tatar cuisine.”
Garipov Ilmir 8 form
Scientific supervisor: English teacher
Karimullina Rezeda Shaukatovna
1.Annotation.
We’ve chosen
this theme for our work because we want to learn Tatar and British cuisine
and I hope that this work could help the students to find out some useful and
interesting
things about National dishes of both countries. The results of our work can be used at the lessons of
language culture and in English lessons.
2. Theses
I live in the
settlement, which is called Shemordan of Saba district. There is a gas line
station in our settlement. The representatives of various countries came to
work there. We have a club at school which is called “Meeting with interesting
people” and we decided to invite them to our club. It was a very interesting
meeting. They told us about the traditions, cuisines and we told them about
ours.
On the second part of our
meeting, we prepared our famous tatar tea with baked items, such us:
chak-chak, kuzikmak, ochpochmuk, paramach and high black tea with milk.
During our drinking of tea we continued to speak about Tatar and British meals.
I am very interested in this theme and decided to study Tatar and British
cuisine better.
The English proverb says: every cook praises his own broth.
One cannot say English cookery is bad, but there is not a lot of variety in it
in comparison with European cuisine. British food has traditionally been based
on beef, lamb, pork, chicken, fish, and generally served with potatoes and one
other vegetable. As main meal dishes British people often have Roast Beef,
Cottage Pie, Bangers and Mash, Yorkshire Pudding, Fish and Chips, Bubble and
Squeak, Black Pudding, Bacon Roly-Poly and many others.
Tatar
cuisine is a result of the historical development of the nation and its
geographical location. Long relationships between the local people and their
neighbors, trade partners influenced the people`s taste. Meat is widely used in
Tatar national dishes: beef, lamb and horseflesh. As a rule, the Tatars don`t
cook pork. They also very like “tutirtma”, “Chack-chak”, “Gubadia”.
English tea usually involves a mixture of several black teas mainly from Indian
and Sri Lanka, although Chinese black tea is also used. Some teas used in
English tea include Assam tea, Nigeria tea and Keenan tea. The term comes from
the popularity of tea drinking in England, which began in full swing during the
19th century. When blended with milk, English tea has a taste reminiscent of
freshly toasted bread with honey.
As far as Tatar tea concerns, it is a tea party - more than the
tradition of "tea table - the soul of the family" - say the Tatars,
thus emphasizing not only their love of tea as a beverage, but also its
importance in a drinking ritual. This is a characteristic of the Tatar cuisine.
The
East India Company first brought tea to Britain in the early 17th century. It
was an expensive product and one only for the rich and often kept under lock
and key. Catherine of Braganza, wife of Charles II introduced the ritual of
drinking teas to the English Royal Court and the habit was soon adopted by the
aristocracy.
Tea
played a significant role in the table ceremony.
Historian
N. Vorobyev writes:” The most widely spread drink among the Tatars
of all classes was tea, which they drank frequently and much ,much
more than neighboring peoples . Tea is a typical hospitality beverage
among the Tatars.”They drink tea with sugar, jam, candy, lemon, fresh berries,
prunes, candy, milk, oregano, honey, especially with milk.
Somerset Maugham wrote: ”If you want to eat
well in Britain, eat breakfast three times a day”. Full English
breakfast consists of bacon, sausages, fried tomatoes, fried eggs and toast. Lunch
is somewhat similar to the Sunday dinner in Tatar home ,where it is a big
occasion for the whole family. There is often the all-important roast which is
a piece of roast meat from either chicken, pork, beef or lamb, served with
roast potatoes and boiled cabbages.
Traditionally,
Tatar people also have four main meals - breakfast, lunch, dinner and supper.
The main reason is that at home, family members can prepare their
meals and enjoying their food together, which can enhance their
relationships.
Tatar and British cuisine we can see many similarities and
differences in Tatar and Britain cuisines.
The
Tatar and Britain cuisines are based on heavily on the main
agricultural products of the region. Real delicacy for the Tatar people is
black and white bread, which is always served with meals in Britain too.
About the differences we can say that Tatars don’t eat pork as a rule.
Cultural characteristics of food and cuisine of Tatarstan and Britain in
general have strong national traits. Comparing the features of the kitchen
between two countries, of Tatarstan and the UK, there have been identified
similarities and differences.
CONTENTS
Introduction
................................................................................................
3
Chapter 1. Peculiarities of the National British and Tatar
cuisine.......3
1.1.The
national food of Britain......... 3
1.2.The national food of Tatarstan ………….4-5
Chapter 2 The history of British and Tatar cuisine…….5-6
2.1.
The history of British cuisine……….5-6
2.2
The history of Tatar cuisine………..6-7
Chapter 3 Chapter 3 Tea in Britain and in Tatarstan..7-8
3.1
The history of British tea ………8-9
3.2.
The history of Tatar tea…………9
Chapter 4 Traditional
meals in Britain and in Tatarstan
4.1
Traditional British meals…..10
4.2
Tradition meals in Tatarstan…11-12
Chapter 5 Comparative characteristics of Tatar and British cuisine..12-13
The
comparison of Tatar and British cuisine…13
Conclusion
.............14-15
Literature…………..15
Introduction
Objective: To get
acquainted with the Tatar and British cuisine.
The object of study: cuisine,
similarities and differences.
I
live in the settlement, which is called Shemordan of Saba district. There is a
gas line station in our settlement. The representatives of various countries
came to work there. We have a club at school which is called “Meeting with
interesting people” and we decided to invite them to our club. It was a very
interesting meeting. They told us about the traditions, cuisines and we told
them about ours.
On
the second part of our meeting, we prepared our famous tatar tea with baked
items, such us: chak-chak, kuzikmak , ochpochmuk, paramach and high black
tea with milk. During our drinking of tea we continued to speak about Tatar and
British meals. I am very interested in this theme and decided to study Tatar
and British cuisine better.
Chapter 1. Peculiarities of the National British and Tatar cuisine
1.1.The national food of Britain
The English proverb says: every cook praises his own broth. One cannot
say English cookery is bad, but there is not a lot of variety in it in
comparison with European cuisine. The English are very particular about their
meals. The usual meals in England are breakfast, lunch, tea and dinner. British
food has traditionally been based on beef, lamb, and pork, chicken, fish, and
generally served with potatoes and one other vegetable. The most common and
typical foods eaten in Britain include the sandwich, chips, pies, trifle and
roasts dinners. The staple foods of Britain are meat, fish, potatoes, flour,
butter and eggs.
As main meal dishes British people often have Roast Beef, Cottage
Pie, Bangers and Mash, Yorkshire Pudding, Fish and Chips, Bubble and Squeak,
Black Pudding, Bacon Roly-Poly and many others.
The British are fond of puddings – the dessert course of a meal.
However, not of them are sweet and can be eaten during the main course. There
are hundreds of variations of sweet puddings in Britain, but each pudding
begins with the same basic ingredients of milk, sugar, eggs, flour and butter
and many involve fresh fruit such as raspberries or strawberries, custard and
cream.
The British generally pay a lot of attention to good table
manners. They eat most of their food with cutlery. The foods that are not eaten
with cutlery include sandwiches, crisps, corn on the cob and fruit.
1.2.The national food of Tatarstan.
Tatar cuisine is a result of the historical development of the
nation and its geographical location. Long relationships between the local
people and their neighbors, trade partners influenced the people`s taste. The Bulgars were good cattlemen, hunters, fishermen
and farmers. This is the basis of the food traditions in modern Tatarstan. Meat
is widely used in Tatar national dishes: beef, lamb and horseflesh. As a rule,
the Tatars don`t cook pork.
The dishes in Tatar cuisine can be
subdivided into the following categories: hot soups, main courses,
baked items with a savory filling (also eaten as main course),
dough-based dishes( pasta), sweet baked items and other sweets ,
usually served with tea.
Soups are divided into meat, chicken, fish, vegetable ,
mushrooms, etc. The soup may be thickened with noodles, grains ,or
vegetables-separately or in combination. Particularly popular is noodle
soup served with tukmuch and enriched with pieces of boiled meat or
chicken from the broth. They are often served with meat balls or
stuffed buns( ochpochmuk,paramach , buvirsuk). A festive and ceremonial
dish for the Tatars is pilman (pelmeni) a kind of dumpling filled
with meat and always served in a clear soup.
As far as main courses concern, they are usually
based on meat, grains, and potatoes. Meat or chicken boiled in the
broth is cut into small pieces and served as a main course. A
chicken stuffed with eggs in milk ( tutirgun tuvik) is a special
dish for holidays. A few words about bulish , which is one of the
traditional dishes, combining meat and potatoes or meat and grains.
Tutirtma, is also a main dish, an intestine filled with finally cut
or chopped liver and millet or rice, is another combination of meat
and grains.
A wide variety of dough dishes is
a feature of the traditional Tatar cuisine, such as: bread(
ipi,ikmak),which is always served with meals, kabartma, pancakes(
koimuk),they are eaten hot, thickly spread with butter.
The Tatars like the pastries of all kinds very much. One of
their favorite ones is, perhaps, “ochpochmuk”. It is a triangle-shaped pie
with chopped peppered meat, potatoes and some onion. It is baked in the oven
and served hot. It`s very tasty and, of course, it`s worth trying.
The second one is “paramach”. It is also a meat pie, but
it is round, filled with peppered meat and little bits of onions, and it is
usually fried. It is served hot, usually with a cup of broth. It`s very
tasty!
One of the favorite dishes the people in Tatarstan choose to eat
is plov. It is made of meat, rice, onions, carrots and a lot of
spices.
Tea service has always been the subject of special
attention among the Tatar. Tea is drunk from samovar and small cups(
so that it remains hot).Typical Tatar cups are small and low, with
a rounded bottom and a saucer. The It played a significant role in
the table ceremony. Tea with pastry sometimes replaces breakfast or
supper. Tatars drink a lot of tea, both black and green. The Tatars like tea
with milk, with lemon or with dried apricots. And, no doubt, sweet pastries: “chak-chak”,
“kosh tele”, “talkysh keleve”, gubadiya, it is made of puff paste, the filling
is curd and butter, and the top is “decorated” with rice, raisins and eggs. On
holidays, Tatars usually eat bal-may (a meal made of butter and honey),
pakhlava(made of puff paste and nuts) and much more! On the table you can
always see honey and jam.
In fact, the Tatar’s culinary traditions have adopted much from
those of neighboring nations – Russians, Udmurts, Chuvashes and Middle Asian
peoples. But the main thing about the Tatar cuisine is not only that it`s
varied and very delicious. It is more than only food. It`s a meal that unites
family and friends.
Chapter 2. The history of British and Tatar cuisine
2.1. The history of British cuisine
The
history of Britain has played a large part in its traditions, its culture - and
its food. The Romans for instance brought them cherries, stinging nettles ( to
be used as a salad vegetable), cabbages and peas, as well as improving the
cultivation of crops such as corn. The Romans were prolific road builders,
these roads allowing for the first time the easy transportation of produce
throughout the country.
The
Saxons were excellent farmers and cultivated a wide variety of herbs. These
were not used just for flavor as they are today but were used as bulk to pad
out stews.
The
Vikings and Danes brought them the techniques for smoking and drying fish -
even today the North East coasts of England and Scotland are the places to find
the best kippers - Arboath Smokiest, for example. "Collops" is an old
Scandinavian word for pieces or slices of meat, and a dish of Collops is
traditionally served on Burns Night (25th January) in Scotland. York Ham is a
great favorite with the British housewife. The first York Ham is said to have
been smoked with the sawdust of oak trees used in the building of York Minster.
The
Normans invaded not only their country but also their eating habits! They gave
them words for common foods - mutton (mouton) and beef (boeuf) for example. In
the 12th century the Crusaders were the first Britons to taste oranges and
lemons whilst in Jaffa in 1191-2.
Britain
has always been a great trading nation. Saffron was first introduced into
Cornwall by the Phoenicians at a very early date when they first came to
Britain to trade for tin. Derived from the dried and powdered stigmas of the
saffron crocus, saffron is still used today in British cooking. The importation
of foods and spices from abroad has greatly influenced the British diet. In the
Middle Ages, wealthy people were able to cook with spices and dried fruits from
as far away as Asia. It has been said however that the poor people were lucky
to eat at all!
In
Tudor times, new kinds of food started to arrive due to the increase in trade
and the discovery of new lands. Spices from the Far East, sugar from the
Caribbean, coffee and cocoa from South America and tea from India. Potatoes
from America began to be widely grown. Eccles Cakes evolved from Puritan days
when rich cakes and biscuits were banned.
Turkeys
were bred almost exclusively in Norfolk up until the 20th century. In the
17th century, turkeys were driven from Norfolk to the London markets in great
flocks of 500 birds or more. Their feet were sometimes bandaged to protect
them. Upon arrival in London, they had to be fattened up for several days
before market.
The
growth of the Empire brought new tastes and flavors - Kedgeree, for example, is
a version of the Indian dish Khichri and was first brought back to Britain by
members of the East India Company. It has been a traditional dish at the
British breakfast table since the 18th and 19th centuries.
Nowadays
you can sample cuisines from all around the world - Chinese, Indian, Italian, French,
American, Spanish, Thai, etc., reflecting the ethnic diversity of Britain today
as well as the modern ease of travel. Some would even claim 'Curry' to be a
traditional British dish - although it bears little resemblance to the curries
to be found in India!
So
what is British cuisine? Roast Beef and Yorkshire Pudding, Steak and Kidney
Pie, Trifle - these are the dishes that everyone associates with Britain. But
like the country of Britain which is constantly changing and evolving, so is
British food, and whilst today these dishes are 'traditionally British', in the
future perhaps dishes such as the British Curry will join them!
2.2. The history of Tatar cuisine
The
cuisine of the Volga Tatars takes its origin from the cuisine of the Volga
Bulgars, who once were nomads, but nearly 1500 years go turned to agriculture
and assimilated into local agricultural societies.
Tatar
cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts,
and also peoples of Central Asia, especially Uzbeks and Tajiks.
For example , Tatar cuisine inherited katyk, bal-mai, kabartma from the
Bulgars, pelmeni and tea from the Chinese , plov (pılaw) from the Uzbeks,
pakhleve from the Tadjiks and also halvah and sherbet entered long ago into
the Tatar culture. In
May of 1722 , Kazan hospitality was experienced by Russian czar Peter1
Peter celebrated his fiftieth anniversary in the house of rich Kazan
merchant Ivan Nikholayev . Numerous servants, with profound bows, brought
in: ”first, cold meat and fish dishes, then- first course, then roast meat
followed by cakes ,then sweets, with pies served in between. They called national
cuisine rich and tasty, plain and exquisite, they were surprised at the
variety and rare combination of products as well as unforgettable hospitality. Traditionally,
a table was laid in a festive manner and a visitor was treated to the best
food . Hospitality in Tatarstan was always highly appreciated . Tatars
became familiar with many elements of Russian cuisine early in their history.
However, culinary influences and greater variety of products have not changed
the basic ethnic features of Tatar cuisine but have instead made it more
diverse.
Geography
and nature were also instrumental in the shaping of the Tatar cuisine. The
location of the Tatars at the border of two geographical zones – the northern
forests and the southern steppe, and also in the basin of two large rivers –
the Volga and the Kama encouraged trade and considerably enriched the national
cuisine. The Tatars became acquainted early in their history with rice, tea,
dried fruits, walnuts, seasonings, and spices.
The
Tatar cuisine relies heavily on the main agricultural products of the region –
cereals and livestock. Fruits and vegetables were much less developed in
the region's agriculture, although the relative importance of the potato began
to increase from the end of the 19th century. Local vegetables included onions,
carrot, horseradish, turnips, pumpkins, beets and, in small quantities, also cucumbers
and cabbage. Fruits were mainly grown in orchards on the right bank of Volga,
including local apples, cherries, raspberries, and currants. The forests were a
source for wild berries, walnuts, hops, cow parsnip, sorrel, mint, and common
wild leeks. Mushrooms were not typical in traditional Tatar cooking, and they
began to be used only recently, especially among the urban population. Cattle
and sheep provided beef and mutton, both equally popular among the Tatars. Horse
meat was eaten boiled, salted, and cured. Milk was used primarily in dairy products,
such as curds, sour cream ,butter etc. Fermented milk was made into a
favorite Tatar drink- katik . Poultry was widespread in local farms
(chickens, geese), and eggs were a popular dish, eaten in various forms.
Beekeeping in the forest-steppe belt produced an abundance of honey for local
consumption. It is necessary to emphasize the role of Tatar tea.
Tea played a significant role in the table ceremony. Tea with pastry
sometimes replaced breakfast or supper it was an essential attribute
of treating visitors.
Chapter 3. Tea in Britain and in Tatarstan
English
tea is a mixture of several black teas, usually taken during breakfast. English
tea is currently one of the most popular varieties of tea in England .
English
tea is also marked as English Breakfast Tea. English tea usually involves a
mixture of several black teas mainly from Indian and Sri Lanka, although
Chinese black tea is also used. Some teas used in English tea include Assam
tea, Nigeria tea and Keenan tea.
The
term comes from the popularity of tea drinking in England, which began in full
swing during the 19th century. English tea has a fullbodied taste, with floral
undertones. When blended with milk, English tea has a taste reminiscent of
freshly toasted bread with honey.
The
strength of English tea also makes it ideal as a morning wake-up drink. The
mixture of black teas in English tea gives the tea a stimulating quality.
As
far as Tatar tea concerns, it is a tea party - more than the tradition of
"tea table - the soul of the family" - say the Tatars, thus
emphasizing not only their love of tea as a beverage, but also its importance
in a drinking ritual. This is a characteristic of the Tatar cuisine. Without
the ritual of tea, it is impossible to imagine a single holiday: marriage,
matchmaking, drinking bout, the birth of a child.They drink strong tea, hot,
often diluting the milk or cream. At a dinner party at tea on the request of
guests, add dried apricots,raisins, slices of fresh apples. Tatars like to
drink tea from small cups, bowls, not to cool down. Compulsory subjects serving
tea table, except cups are individual plates, sugar, milk, teaspoons. To a high
gloss polished samovar with teapot on a burner should set the tone for a
pleasant conversation, create a mood, and decorate the table during the
holidays and weekdays.
3.1 History of English tea
The
East India Company first brought tea to Britain in the early 17th century. It
was an expensive product and one only for the rich and often kept under lock
and key. Catherine of Braganza, wife of Charles II introduced the ritual of
drinking teas to the English Royal Court and the habit was soon adopted by the
aristocracy
The
first teashop for ladies was opened by Thomas Twining in 1717 and slowly tea
shops began to appear throughout England making the drinking of teas available
to everyone. The British further developed their love of teas during the years
of the British Empire in India.
Everyone
has an opinion on how to make a ‘proper’ cup of tea. The first ingredient must
be leaf teas. Not tea bags and certainly not powder. Only black tea is
considered real for a cup of tea in Britain. Black tea is the dried and
fermented leaves of the tea plant, Camellia sinuses.
Debate
continues about whether to put milk in the cup before pouring or after it. Originally,
milk was added before the tea to prevent the hot teas from cracking the fine
bone china cups. Tea experts agree with this tradition but also state to pour
milk into hot tea after. It is poured alters the flavor of the tea.
The
right teapot for the perfect cupper is a matter, if personal preference either
metal (all early teapots were solid silver, ornate vessels) or china. A metal
teapot will keep the tea hotter for longer but some feel that china keeps a
finer flavor, with no tainting from the metal.
There
are some occasions when you must not refuse a cup of tea, otherwise you are
judged an exotic and barbarous bird without any hope of ever being able to take
your place in civilized society.
If
you are invited to an English home, at five o'clock in the morning you get a
cup of tea. It is either brought in by a heartily smiling hostess or an
almost malevolently silent maid. When you are disturbed in your sweetest
morning sleep you must not say: "Madam, I think you are a cruel, spiteful
and malignant person who deserves to be shot". On the contrary, you have
to declare with your best five o'clock smile: "Thank you so much. I do
adore a cup of early morning tea, especially early in the morning". If
they leave you alone with the liquid, you may pour it down the washbasin.
Then
you have tea for break-fast; then you have tea at eleven o'clock in the
morning; then after lunch; then you have tea for tea; then for supper; and
again at eleven o'clock at night.
You
must not refuse any additional cups of tea under the following circumstances:
if it is hot; if it is cold; if you are tired; if anybody thinks that you might
be tired; if you are nervous; if you are gay; before you go out; if you have
just returned home; if you feel like it; if you do not feel like it; if you
have had no tea for some time; if you have just had a cup..
3.2. History of Tatar tea
Tea
played a significant role in the table ceremony.
Historian
N. Vorobyev writes:” The most widely spread drink among the Tatars
of all classes was tea, which they drank frequently and much ,much
more than neighboring peoples . Tea is a typical hospitality beverage
among the Tatars.”
The
tatar’s first lexicographer and educator of the XIX century Qayum Nasyri leads
the ancient legend about tea.
There
was once a Sufi - a devout man. He spent his life in missionary journeys. Once
upon a time, he came to Turkestan. Exhausted, tired of the heat and the long
road, he went to the village, which was not far from the Chinese border. Soon
he saw a house where he asked for a cup of water. The owner was a
good-natured man, without long explanations, he brought him a hot drink:
-
Taste, my dear, you will not regret. This is what you need to return to
power...
The
traveler drank a cup, another. And ... oh, miracle! Somewhere flew fatigue, the power , good mood came back again.
-
Here is a drink! His place in heaven! It is a gift of the Most High!
And he hurried out again to tell
people about the miracle drink. Soon the magic drink became known to all, rich
and poor. He walked into a habit that he could not do nothing without it. And
Sufi , who had lived for many years, took tea during his long journeys. Kazan
belongs to the largest tea market in Russia. Local merchants brought tea up to
$ 3 million rubles in silver. Especially they liked Kyakhtinsky tea. When
Kyakhtinsky tea was brought to Kazan, merchants hurry to inform the citizens
through the newspapers. There were 27 tea shops in Kazan. Residents of the
Tatar settlements preferred to buy Sennoy market's tea. The best were the
black teas; baikhovi flower and commercial varieties. They brewed high tea,
drinking it with hot milk, fruit candy, and with a variety of baked
sweets, such as: katlama( a baked roll with a variety of fillings-
poppy seeds, sesame seeds, kort, nuts), kosh tele, pushtet( sweet pies
filled with jam or dried fruits) etc. Chak-chak is a mound of honey-drenched
sweet pastry balls. Honey is very popular in baking and on its
own, served with tea. To drink tea from a Chinese samovar was considered
prestigious.
Tatars
consider that drinking tea is one of the attributes of hospitality. They drink
tea with sugar, jam, candy, lemon, fresh berries, prunes, candy, milk, oregano,
honey, especially with milk. Taste and nutritional properties of tea depends
largely on how well he brewed. Before welding, it is necessary to rinse with
boiling water, pour the bottom of the tea and pour boiling water on the third,
then , to lid the kettle and to wrap a towel. A few minutes later pour boiling
water over tea. When welding is impossible to put the kettle on the fire,
otherwise the tea will lose its nutritional value and flavor. Tatars must drink
tea only freshly. Tea is fragrant, rich in vitamins plants. People can prepare
aromatic tea from them. These are green leaves of strawberries, currants. There
is another dairy drink, which is called ierun. It is made by diluting
kutyk with spring cold water. Another sweet drink is sherbet made from
honey.
Chapter 4. Traditional British meals and Tradition
meals in Tatarstan
4.1.Traditional British meals.
Whenever
people visit the British Isles, they just cannot get over the wonderful taste
of British cuisine. Although it has been the subject of much ridicule from its
European counterparts, British cuisine has one of the longest histories besides
being a great dining experience. Some of the finest restaurants in the world
serve British cuisine. With the increasing diversity of the population, many
new cultures and influences helped the preparation of British food in the
country.
Breakfast, Lunch, Dinner and Supper
You cannot really start your day in Britain without having the
traditional full English breakfast .Somerset Maugham wrote: ”If you want
to eat well in Britain, eat breakfast three times a day”. Full English
breakfast consist of bacon, sausages, fried tomatoes, fried eggs and toast.
Some may select scrambled eggs instead of fried ones and modern versions of the
meal do include mushrooms and baked beans, black pudding, a blood sausage that is
made to look like pudding. Some love it, some hate it, is a matter of personal
choice.
After breakfast is done, we move on to the traditional lunch.
Lunch is somewhat similar to the Sunday dinner in Tatar home, where it is a big
occasion for the whole family. There is often the all-important roast which is
a piece of roast meat from either chicken, pork, beef or lamb, served with
roast potatoes and boiled cabbages. A favorite accompaniment for the dish is
Yorkshire pudding, a kind of roasted bread made from baked dough and the dish
including the British favorite – roast potatoes!
When the clock strikes five, it signals the start of tea-time.
Given the British’s penchant for drinking tea, you can imagine this is a
favorite meal for them. Tea-time usually consists of biscuits and cakes to go
with the tea. There are many traditional biscuits and cakes that are usually
served such as scones, shortbread biscuits and jam tarts. Traditionally these
items are made from scratch but you can also buy them in bakeries and
supermarkets. Supper is a small meal just before you go to bed. Some people
would just have cocoa and cheese while others might have bread with ham and a
cup of tea. Whatever it is, you just can’t ignore supper time when you look for
influences on British cuisine.
There are many traditional dishes that have made British cuisine
popular the world over. However, you may not know that the traditional fish and
chips in Britain are eaten with salt and vinegar whereas in its overseas
version ketchup and tartar sauce are the usual dips that accompany the meal.
4.2 Tradition meals in Tatarstan
There is a good proverb:”We eat to live, but do not live to eat”. I think this
is true, because food is something that we need to stay alive. Food is a
source of energy. Though, for some people food is a source of pleasure, too.
But, I think, the food that we eat should also be healthy.
Traditionally,Tatar
people have four main meals - breakfast, lunch , dinner and
supper.
Naturally, breakfast time depends on what time you get up ( some porridge or
cottage cheese with sugar or jam ,scrambled eggs, or pancakes, tea or coffee
with cheeseburgers or hamburgers ,kabartma,which is eaten hot,thickly spread
with butter).
Lunch is not very popular in Tatarstan . Average time for lunch - from noon
until three in the afternoon. People go to the cafe or canteen where they have
a bit choice of various baked items with a savory filing are specific
for the Tatar cuisine such as :kuzikmak , ochpochmuk, paramach and a cup
of coffee or high black tea with
milk.
The biggest meal of the
day is dinner. Some people like to eat it at home and prepare
food by themselves, but others prefer to eat out side in restaurants
or at food stands. But most Tatar people prefer to cook and
eat at home. The main reason is that at home, family members can
prepare their meals and enjoying their food together, which can
enhance their relationships. Family members can talk, make jokes and
exchange feelings on current affairs with each other while preparing
a meal. In this way, our mothers and fathers have a chance to
communicate with their kids and understand of what they are thinking
and doing; while children can learn to help with some household tasks
and develop intimacy with their
parents.
Another reason is, that eating at home people can save money.
The same amount of money that they spend on a meal in a
restaurant can buy a lot more foods from a supermarket. When all
the members of the family come home, they gather at the dining room
and have dinner. Tatar dinner is usually at home . Before the whole
family gathers at the table, they must remember a set of table rules
which was described by famous Tatar enlightener Kauyum Nasyri:” Sit
down to table as soon as a meal is served, do not keep people
waiting. Eat with your right hand, if there are respectable people
at table, do not touch food ahead of them- it is impolite.
Moderate meal is of great benefit - it promotes healthy body,
precise mind, strong memory”.
For dinner Tatars eat soups , which are divided into meat ,chicken,
fish , vegetable, mushroom, etc. Particularly popular is noodle soup
served with tukmuch and enriched with pieces of boiled meat or
chicken from the broth. They like eating soup with black , white
bread or with cabartma. For the second course people have different
kinds of potato dishes, meat, fish or various baked items with a
savory fillings, such as : kuzikmak, bekkan, echpochmak , gubudia and
others.
Different kinds of salads serve as appetizers for dinner. According
to our tradition, good food should be accompanied by good
drink.
The most popular drink in Tatarstan is tea. Tatars like tea
with milk, with lemon or with dried apricots. And, no doubt, sweet
pastries:”chak-chak”,”kosh tele,” pancakes, honey, jam, sweets, etc.
Supper is usually a small
meal. For supper they have different kinds of dishes. , because
tastes differ. And , eating supper dishes in our days , everybody
remembers such proverbs as : “The less you eat, the longer you live,”
“Better lose a supper than have a hundred physicians” ,”You are what
you eat,” etc. Supper in Tatarstan may be taken at 18..00 , but the
time depends on the plans for the evening, weather people would
stay at home after work or go out to relax. For supper people
usually have different kinds of salads , fried fish ,fruits, potato
dishes and ,of course, a cup of tea with milk or with lemon,
honey and jam.
Chapter 5 Comparative characteristics of
Tatar and British cuisine
Tatar
cuisine, combining traditions of many nations, characterized by a large number
of soups and baked goods, meat and potatoes beef, mutton and horse meat,
pancakes and dumplings, pies and many other dishes because in a cold climate it
is difficult to do without hot nutritious food.
Comparing Tatar and British cuisine we can see many similarities and
differences in Tatar and Britain cuisines.
The
Tatar and Britain cuisines are based on heavily on the main
agricultural products of the region. Real delicacy for the Tatar people is
black and white bread (ipi), which is always served with meals in
Britain too.
The dishes in Tatar
cuisine can be subdivided into the following categories: hot soups, depending
on the broth used as the soup base, soups are divided into meat,
chicken, fish, vegetable, mushroom, etc .The soup may be thickened with
noodles, grains, or vegetables-separately or in combination. Particularly
popular is noodle soup served with tukmuch and enriched with pieces
of boiled meat or chicken from the broth. They are also served with
meat balls or stuffed buns (ochpochmuk, paramach ). Main dishes are
usually based on meat, grains, potatoes. Boiled potatoes are a favorite
side dish, with grated horseradish served as an accompaniment. A
chicken stuffed with eggs in milk(tutirgun tuvik) is a special dish
for holidays in Tatarstan. Various
baked items with a savory filling are also specific for the Tatar cuisine.
Let’s take bukkan, filled with various vegetables(mainly pumpkin, also
carrots or cabbage). A special festive dish among Tatars is gubadia ,a
tall round pie filled with rice, dried fruits, eggs and kort( a kind
of dried cheese).
‘Especially , Tatar people like balesh, which is the oldest traditional
dish combining meat and potatoes. Pieces of fat meat(mutton, beef,
goose, duck ) are combined with potatoes and baked in a wood stove
or in an oven. One of
the best tatar dishes is tuturtma, an intestine filled with finely
cut or chopped liver and millet or rice, which is another
combination of meat and grains. Now
a few words about pancakes. Tatars like them very much as Britains. They
are prepared with and without yeast. A kind of yeast dough pancake is
kabartma in Tatarstn and small rolls in Britain, that may be
prepared in different ways: baked in a pan in front of an open
oven fire, or fried in boiling oil in a cauldron. It is eaten hot,
thickly spread with butter. Baked items with a savory filling, dough-based
dishes (pasta), sweet baked items and other sweets, usually served with tea.
Despite
its simplicity, the kitchen in the UK also has many delicious dishes that have
their regional characteristics. For example, in Wales spread fruit bread, toast
with cheese and bread from algae. In Scotland, you will be offered veal scars,
oat and shortbread. In Ireland, prefer traditional dishes "Champ" and
"Colcannon". These dishes are prepared with potatoes. Traditional
England is considered a "pudding" and Yorkshire pie. Traditional dishes
of UK are soups and broths pureed, egg dishes are very popular: omelets,
scrambled eggs. Pies for the filling can take any berries and fruits. Britain
is famous for roast veal kidneys, Yorkshire pudding. Most of the traditional
dishes served only for the festive table.
Tatar
cuisine is inseparable from the concept of Tatar festivals; it is one of the
most popular cuisines in the world. Rare gourmet at the mention of Tatar
cuisine will remember triangle with beef (sometimes chicken meat), potato and
some onion inside. The next dish is Gubadiya, which is made of puff paste, the
filling is curd and butter, and the top is “decorated” with rice, raisins and eggs.
Each dish of Tatar cuisine - is a special masterpiece of culinary art. Tatar
cuisine has evolved very long and peculiar, soaking up the best traditions of
other nations. Especially we must remember
about Tatar’s and Britain‘s tea tradition. They drink tea at home , in
café and they always drink it with baked sweets and various baked
items with a savory filling.
|
Tatarstan
|
Britain
|
breakfast
|
Porridges
, boiled and fried poultry eggs, pancakes, baked foods, cottage
cheese, tea with milk, coffee, home - made jam, butter, chocolate
|
Porridges,
boiled and fried poultry eggs, pancakes , baked foods, cottage cheese,
tea with milk, coffee, home-made jam, butter, chocolate
|
dinner
|
Soup
with meat, chicken, fish, vegetable, mushroom ,white, black bread,
potato dishes, baked items, fried fish ,snacks, tea, milk, lemon, salads,
fruits, coffee, sweets
|
Soup
with meat, chicken, fish, vegetable, mushroom, white, black bread,
potato dishes, baked items, fried fish, snacks, tea, milk, lemon,
salads, fruits, coffee, sweets
|
lunch
|
Tea
with milk or lemon, baked items, sandwiches, jam, sugar, coffee
|
Tea
with milk or lemon, baked items, sandwiches, sugar, coffee
|
supper
|
salad,
fish dishes, potato dishes, cream, tea, milk, sugar, lemon, jam
|
Salad,
fish dishes, potato dishes, cream, tea, milk, sugar, lemon, jam
|
So
we see, that the Tatar and Britain cuisine relies heavily on the
main agricultural products of the region-cereals and livestock. The
forests are a source for wild berries, mushrooms and other foods. Cattle
and sheep provided beef and mutton.
The comparison of Tatar and British
cuisine.
Таблица №1
Similarities
Differences Таблица №2
|
Britain
|
Tatarstan
|
breakfast
|
Toast
with marmalade, scrambled eggs with beacon, fruit , bread from algae
|
Kabartma,
bukkan
|
dinner
|
A
Yorkshire pudding, pork
|
Tutirtkan
tuvik, bulish, plov, ochpochmuk, noodle soup served with tukmuch,
horse meat
|
lunch
|
Grilled
tomato
|
Gubadia,
kuzikmak, paramach
|
supper
|
|
|
Сonclusion
British
cuisine has a number of national and regional variations, such as English
cuisine Scottish cuisine, kitchen Welsh and Anglo-Indian cuisine, each of which
developed their own regional or local dishes, many of which have received the
names of the places of origin of products.
Food
in the UK reflects the many ethnic influences in British society. In any store
you can buy food ingredients from Asia, Africa, the Caribbean and Latin America
. Britons are increasingly attached to a healthy diet, so the stores have many
species of environmentally friendly products.
Of
course, you will always find the famous English breakfast and fish and chips.
British families often eat a traditional "Sunday roast", but the same
family will eat with pleasure and Italian pizza, and Singapore noodles.
Cultural
characteristics of food and cuisine of Tatarstan and Britain in general have
strong national traits. Comparing the features of the kitchen between two
countries, of Tatarstan and the UK, there have been identified similarities
and differences. After spending an initial survey of students in grades 6-8
about the national cuisine of the country the language being studied, we found
that only 14% of all students imagine national dishes, 22% of respondents
correctly identified the main meal of the British, 16% had heard about the
peculiarities of English tea. The level of knowledge of students increased by 43%
after a detailed consideration of the topic at English club with our
presentation and story about the British and Tatar eating habits. During the
research we were able to prepare some exercises on the theme "National
dishes of UK and Tatarstan" (crossword, language bingo, exercise on
compliance etc.). As well as to collect authentic texts on the subject. We
believe that this project may be useful for English classes in secondary
school, and the presentation and other educational materials will help
teachers to prepare oral Journal of the language . Described verbally - speech
exercises, crosswords, charades and bingo can be used for competitions during
the Week of foreign languages.
Список использованных источников и литературы:
http://en.wikipedia.org/wiki/British_cuisine
http://en.wikipedia.org/wiki/Tatar_cuisine
http://otherreferats.allbest.ru/moscow/00015444_0.html
http://pro-chay.ru/tatarskiy-chay
http://gurmanika.com/kuhni/anglijskaya
http://countries.turistua.com/ru/velikobritaniya-kitchen.htm
http://supercook.ru/zz330-08.html
http://www.dietolog.org/basis/
Домашняя книга рецептов.- «ЗАО
Издательский Дом Ридерз Дайджест» - М., 2008
История мировой культуры. Справочник
школьника.- Филологическое общество «Слово», Центр гуманитарных наук при
факультете журналистики МГУ им. М.В. Ломоносова. – М., 1996
350 текстов, диалогов и упражнений по
английскому языку для развития навыков устной речи, авторы – составители: Е.М.
Базанова, Т.С. Путиловская. – «Дрофа», М., 2000
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