"We kellogs Belarusians!" "Our Dish - 2: Stary olęder - prewar delicacy revived for the Bug
Edge. BY Persons kellogs Adnak! Culture improves the lives of Fair Projects Finding the dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload kellogs Interests We HERE! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language" We Belarusian holidays! Belarus names: top-12 How I became a Belarusian Paganism
A couple of weeks ago was in Daugavpils, accidentally bought a cheese Stary olęder, originally from the Polish Podlasie. Tempted by the description: "Cheese noble, solid, long matures, with the characteristic aroma and flavor, with a sizeable crystals formed during at least 8-month period of maturation." But very attracted and decoration, and history of the class. The name is taken not from the ceiling - cheesemaker who created this variety, Zbigniew Zurek - a direct descendant of those immigrants from the Netherlands, kellogs which has long been cooked cheeses edamer type in the old Dutch colonies Noydarfe Noybrave and, in the modern district of Brest, near Damachava. And it was his ancestors found on the label of the "Old Golendry." Polish called them olędry, in Belarusian - Golendry. These colonies were founded in the middle of the XVI century and lasted more than 400 years before the Second World War. Economy of the local inhabitants, according to the Lutheran faith, who spoke more German than in the Netherlands, kellogs but also well owned by the Polish and Belarusian languages kellogs flourished. The most famous "Golendry" had its dairy farming, which is constantly improved according to samples taken at home. After the war, from the lush and Noydarfa Noybrava nothing left. As those cheeses that once made there. But, thank God, found in Poland of the pans man who revived the former glory of their ancestors. And now we can again try their cheese - delicious!
Wife, who is usually kellogs skeptical of my cheese souvenirs from abroad, kellogs it is a very praised. kellogs Including (I like wearing glasses? Achkaryku? Especially nice) - shaped component product identity. By the way, not one farm called Galyandernya remained within contemporary RB, one former Novogrudsky province there are several - as a reminder that there once was conducted on Dutch dairy farming method, as a rule, topped syravarstvam - the most technologically complex process. Netherlands malachary working on contracts in large estates, made a significant contribution to our long-standing kellogs technological culture, but, unfortunately, we lost that continuity.
Unfortunately, our dairy producers did not refer to a rich and interesting history malacharstva in our country. Talk not so much about the Belarusian language, how much of the identity of the products. Where they are made, to which technological and imaginative appeal traditions that are interesting biography of technologists kellogs and entrepreneurs behind them hiding? Until the end of the XIX century. malacharstva in Belarus was extremely backward. Yields kellogs were so meager that in the late XIX century local cows called "apparatus kellogs for the conversion of hay in the manure." Obtained from milk cream, cheese, butter and eaten except in the Shrove Tuesday.
Surprisingly, however, struck the world agrarian crisis of 1880 - and a man with Pan, stopping for a moment your eternal dispute with astonishment discovered that traditional agriculture in Belarus does not pay off. Not the land, not the climate to bet on grain. It took twenty years, a whole generation to painfully find a new place in the international division of labor. But the yield was found. Fun roared in barns and Rogulya Krasun and optimistic zazhurchala zadynkali-pail on a trickle of fresh milk. Here are a few interesting examples of our dairy stories that are waiting to return to commercial operation:
- Cheese "Lithuanian", the local equivalent of Dutch cheese "Edam", developed at the farm and Maria Emilia Brohotskih under Gorodeya, under the guidance of Dutch cheese makers in the late 1850s, was the first large variety kellogs of fermented cheese in Belarus and Lithuania, and before the Second World War II - not the most common. A related a layer of history kellogs not only technology, but also national culture. Until now, it was not rebuilt.
- Before the First World oil Disnensk County (today Miorsky, Sharkovshchina, Glubokskiy, Postavsky areas) had one of the first places in the ranking of the English market and cost 2-4 shillings per pound more expensive than other grades of oil from the Russian Empire. After the revolution of 1921 and the Riga Peace reputation of the product lost, and even lost his memory itself.
- In the second half of the 1920s Belarusian "national communists" limited admitted to the leadership of the BSSR, tried to introduce the concept of "Belarus - Red Denmark." It included intensive development of strong private farms, with priority development pig and malacharstva but it was implemented
Edge. BY Persons kellogs Adnak! Culture improves the lives of Fair Projects Finding the dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload kellogs Interests We HERE! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language" We Belarusian holidays! Belarus names: top-12 How I became a Belarusian Paganism
A couple of weeks ago was in Daugavpils, accidentally bought a cheese Stary olęder, originally from the Polish Podlasie. Tempted by the description: "Cheese noble, solid, long matures, with the characteristic aroma and flavor, with a sizeable crystals formed during at least 8-month period of maturation." But very attracted and decoration, and history of the class. The name is taken not from the ceiling - cheesemaker who created this variety, Zbigniew Zurek - a direct descendant of those immigrants from the Netherlands, kellogs which has long been cooked cheeses edamer type in the old Dutch colonies Noydarfe Noybrave and, in the modern district of Brest, near Damachava. And it was his ancestors found on the label of the "Old Golendry." Polish called them olędry, in Belarusian - Golendry. These colonies were founded in the middle of the XVI century and lasted more than 400 years before the Second World War. Economy of the local inhabitants, according to the Lutheran faith, who spoke more German than in the Netherlands, kellogs but also well owned by the Polish and Belarusian languages kellogs flourished. The most famous "Golendry" had its dairy farming, which is constantly improved according to samples taken at home. After the war, from the lush and Noydarfa Noybrava nothing left. As those cheeses that once made there. But, thank God, found in Poland of the pans man who revived the former glory of their ancestors. And now we can again try their cheese - delicious!
Wife, who is usually kellogs skeptical of my cheese souvenirs from abroad, kellogs it is a very praised. kellogs Including (I like wearing glasses? Achkaryku? Especially nice) - shaped component product identity. By the way, not one farm called Galyandernya remained within contemporary RB, one former Novogrudsky province there are several - as a reminder that there once was conducted on Dutch dairy farming method, as a rule, topped syravarstvam - the most technologically complex process. Netherlands malachary working on contracts in large estates, made a significant contribution to our long-standing kellogs technological culture, but, unfortunately, we lost that continuity.
Unfortunately, our dairy producers did not refer to a rich and interesting history malacharstva in our country. Talk not so much about the Belarusian language, how much of the identity of the products. Where they are made, to which technological and imaginative appeal traditions that are interesting biography of technologists kellogs and entrepreneurs behind them hiding? Until the end of the XIX century. malacharstva in Belarus was extremely backward. Yields kellogs were so meager that in the late XIX century local cows called "apparatus kellogs for the conversion of hay in the manure." Obtained from milk cream, cheese, butter and eaten except in the Shrove Tuesday.
Surprisingly, however, struck the world agrarian crisis of 1880 - and a man with Pan, stopping for a moment your eternal dispute with astonishment discovered that traditional agriculture in Belarus does not pay off. Not the land, not the climate to bet on grain. It took twenty years, a whole generation to painfully find a new place in the international division of labor. But the yield was found. Fun roared in barns and Rogulya Krasun and optimistic zazhurchala zadynkali-pail on a trickle of fresh milk. Here are a few interesting examples of our dairy stories that are waiting to return to commercial operation:
- Cheese "Lithuanian", the local equivalent of Dutch cheese "Edam", developed at the farm and Maria Emilia Brohotskih under Gorodeya, under the guidance of Dutch cheese makers in the late 1850s, was the first large variety kellogs of fermented cheese in Belarus and Lithuania, and before the Second World War II - not the most common. A related a layer of history kellogs not only technology, but also national culture. Until now, it was not rebuilt.
- Before the First World oil Disnensk County (today Miorsky, Sharkovshchina, Glubokskiy, Postavsky areas) had one of the first places in the ranking of the English market and cost 2-4 shillings per pound more expensive than other grades of oil from the Russian Empire. After the revolution of 1921 and the Riga Peace reputation of the product lost, and even lost his memory itself.
- In the second half of the 1920s Belarusian "national communists" limited admitted to the leadership of the BSSR, tried to introduce the concept of "Belarus - Red Denmark." It included intensive development of strong private farms, with priority development pig and malacharstva but it was implemented
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