53b TASTES OF ANCIENT EMPIRES Eg

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Princess

Copyright 2009


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Novel of NON DEEP REALITY FANTASY PRODUCT

With lots of love dedicated, to my parents, to EL_lines in Natalia, Olga,Onder, and of course to my colleagues

By Price

LIAPIS PanagiotisWith lots of love dedicated, to my parents, to EL_lines in Natalia, Olga,Onder, and of course to my partners

By PriceLIAPIS Panagiotis

,

, , , ,

LIAPIS Panagiotis

/ . 12, 15121 , . 210-6149149. 6937097443-mail [email protected] 210.8065618 6937097443
mailto:[email protected]:[email protected]


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Author LIAPIS PanagiotisTitleAddr K. Varnali 12 15121 Pine AthensTel 210-6149149Mob. 6937097443E-mail [email protected]

SUPPLY 210.8065618 6937097443

A few words from the authorMy Friends in this textbook, take theknowledge that until now store it in

dusty Greek manuscripts of Plato,Aristotle and other ancient fotodotonin damp basements monasteries and

private libraries disekatomyriouchon. We revealed throughmasterfully blended events of economy, religion, Greek historyand mythology, the confirmations of Medicine and themultidimensional social structures, the Greek discovery ofether for which spoke Platonas and Aristotle, the mineralkrystalyka and electrical properties, their initiatory secretcaves, history, radiation and their effects on human health,

MIND CONTROL is the technical control of the mind legendsand myths, travel guides, the history of Russia and Mongolia,Dynasty RURIC, the Greek supremacy, The Secret of theLiving Water, forecasts in recent days, the establishment of the4th Reich, well read, and its organization, methods ofprevalence of the 4th Reich, Geostrategic, The Secrets of theParthenon, The stolen works of art, naturally leads businesssurvival in difficult times. There are missing from my literarywork of literature, prayer and research on photovoltaictechnology in whose threshold of energy is free. Also

presented a series of investigations on a series of error eventsfor the signs, and possible manipulation of cosmogony,incidents involving the Nazis and the possible bases in space,President Obama, and the new doctrine Panthriskeiaslaunched in conjunction with the Worship infernal beings are anew mirror through which can be seen the current scene of theenormous progress in the areas of MIND CONTROL, the chipEMV of Bill Gates on bank credit cards, the emerging bankingsystem in relation to economic crashes of America TheSIONISMOS and the New World Order of the 4th Reich, and

PEOPLE CLONES - Men in Black, and the CIA in connectionwith the anti-government slogans and reactive walls define a new reality, which leadsto control police forces in Use of Sound for centuries hidden weapons ancient Greeksdeveloped from the Greek National Nuclear epistimoina C. Gkiolva. The creations ofthe Plan "Arrow" (sound rule) and the sound "Artemis", as are sources on the web are


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presented in detail below in relation to biological warfare aircraft from the US-sprayfrom chemical and microbial air over cities. Trying to minimize the harmful effects thatusing genetics Industry, extensive fires, building new towns in the concentrationcamps of D Reich, apply geostrategic implementation plan new war in the Balkansbecause of Kosovo, where the project "Blue Ray" at the upcoming mayhem by theend of 01/2010 will chrisimopoiithoun new weapons bass Police with physical effectsof radiation on the human organism KARKINOUS

By PriceLIAPIS Panagiotis


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CAUTION - SIGNIFICANT MARKINGS TO READER1. This project is a bottomless MYTHISTORIMA Reality2. Clarifies Developed Fiction3. Any resemblance to actual persons, locations and events are imaginary,purely accidental, not existing in the present reality and past it.

4. Copyrights on works protected by the current constitution, laws andjurisprudence5. Prohibited the reproduction and distribution of all or part of the documentwithout the prior written permission of the author and an award identifyingfigures and in words of the author's remuneration, rights and remuneration ofthe Greek state, the duration of the contract and the parties.6. The document bears a registered trademark7. The project is only available for private use, prohibited the reading publicall or part of it.

8. The work donate to the library of the Greek state request and compliedwith the legislation providing for the process.9. For Greek citizens: To book not sold through bookstores and other retailoutlets. KNOWLEDGE donors.10. The book takes seeker typing costs and expenses of this mission.11. The Writer LIAPIS Panagiotis receive no remuneration (money) making awork available12. The book has no subversive of the system concept, but instead Netconglomerate of all the Greeks of Planet Earth, 120,000,000 Greeks to create

well-governed society as defined by the democratic, elected ParliamentaryAntiptosopous People (primary form of power)13. The GREECE Fri all the problems exist because of the scandalousEVNNOIA OF MARY. The Greeks GYIOS DEFKALIONOS OF, THE LIGHT,AS NO ONE GREEK even no hope, no justice. Amen.

Copyright by Panagioti Liapi

THE BOOK IS NOT FOR SALE

I GIVE THE KNOWLEDGE FREE NO COST

AT THE BEGINNINGON EARTH FROM TITHIS WAS ONLY TWOAUTHENTIC RACES, GREEKS and DRACONIANS.

GREEKS HAVE THE MARK OF SUNNY SOUL IN THE EYES DRACONIANS HAVE THE MARK OF KNIFE IN THE BACK BUT

ONLY THE MEMBERS OF THE CIRCLE KNOWS THAT.

(From Dialogues of Diomidis with Alexander the Great )


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My friends,

when in 1929 was the financial crash in America chreokopisan mostbusinesses and their owners destroyed by debt. But there are very few whothrive in times of economic crisis. These are those with low human cost away

from the miserable reality of a greatness which is normally impossible to live.Such was precisely the game of Monopoly that gave everyone the feeling

that they are buying dissekatomyriouchoi entrepreneurs building and sellingreal estate and banks, away from the sadness of everyday life.And what such an operation today;Let me xnagiso the Imperial Kitchen, where is given and what ordinary

citizens theopportunity totaste dishesseven emperorsin empires

pertivalonluxurious comfortand wealth as ifaddressing themostdistinguishedguest, giving histurn thisopportunity to

create its ownimperial profile .We forget the sensual our friends and our young friends by devoting one daya week in the palace these days the fresh water and sherbet of the East


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Of course before the end of this hedonic experience after enjoying coffee andsweets, dynoume able to obtain any of the personal belongings of Russian

Emperors Hermitrage orByzantine Emperors ofConstantinopleAll souvenirs are unique and

not replicated, we give aunique imperial charm. Butanapafytika sit down and letus start our journey toempires of pleasure witha ... .. FLYING magiccarpet .... Who will mtafriAnatalotikes nights on theMagic Lamp, I listen to

music from the magic box ofNraidon will kathreftistite themagic mirror and listen tothe legendary voice to yourreplies, I see the tender

secrets of the emperors from room to space up to sit on the thronetoimasmno Especially for you. Looks like tale; It is one emis frontisam toExperience from the perspective of reality. It is the only place that will reallyimpress the attractive woman who accompany you, the perfect place for your

secrets pangelmatika projects, more than you can imagine rich enviroment

for you and your friends


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The good witch agreement we bring you comfortable and reliable in theImperial Hall, a placeto regenerate quicklyfilodoxoum mesofrancise in every cityof Ukraine, Turkey

and Greece, pleaseselect the shuttlemagic carpet, nottricks and is quitesafe, a beer that youcan experience only$ 2 per 2 personswithout luggage

Enjoy your trip inTurkish water pipewith fragrant tobacco

only 1.5 $ / person Gin will be happy to assist you. The Director Thank youfor your preference. Of course there is the common service of what we saw,the transfer to the pink taxi, driver m woman apoklistika for womenpassengers The direction of the palace AFTOKRATORIKES KITCHENScorresponds to a humble traditional building like this. I have come to the rightdirection; The address is correct, that is only the vlpete EXTERNAL side, the

side which is common in everyday life. The magic begins to xdiplonete justPrastos the door.

Let me to be your guide to be unique luxurioustastes dreamy world. Once inside you will Welcomethe spirit of magic lamps, this elegant lady who willbe the sole guide for our world. Never before hasthere been so close the dreams to reality, to the

knowledge, as building up all of the plan, you feellike to see two fast mooving trains moving fromopposite direction one straight to the other and youare standing in the midle knowing that you can donothing than feel the power of the moment. At DNare windows to your frnoun in pafi with him despiteonly skins from Lucullus meals emperors in theirplace Before you come inside to the main lobby, inthe lobby of the Genie Lamp to gather some

information on the type of the emperor wanted to beand who you want to have guests at your table. Youmay ask how to eat dead emperors? Wait and seemy friend, this night is dedicated to you and yourcompany, we are here to maximize the pleasure you


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can leave your coat and bag safe and Let me lead you to the site to be wornwash your hands within a alabaster imperial lkani gmismeni with fresh rosewaterSure it is a little unusual for a genie to work with a computer but do not forget,the genie is capable of anything if katafreis fylakisis to the lamp, which got avery young age and we'll talk about it at the end of the book that To see that

the dream world is not so dreamly as grandmothers said

. votka . , conspirasy , , .

. , , , 1821

, .


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Hetmitrage , . . ,

. Hermitrage , . . ? ,

. , . . ? ? , ? ?

, , , . ,

. , , .

Chernigiv. To Chernigov 907, ,

KhazarKhaganate. 10 , . , ( )
http://wikipedia.qwika.com/en2el/Ninth_centuryhttp://wikipedia.qwika.com/en2el/Khazarhttp://wikipedia.qwika.com/en2el/Khaganatehttp://wikipedia.qwika.com/en2el/Black_Gravehttp://wikipedia.qwika.com/en2el/Ninth_centuryhttp://wikipedia.qwika.com/en2el/Khazarhttp://wikipedia.qwika.com/en2el/Khaganatehttp://wikipedia.qwika.com/en2el/Black_Grave


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, 19. Kievan rus', , chernigov, Kievan ,

. Kievan rus' Lyubech,Ostyor,- Seversky, Putivl, Tmutarakan. chernigov, 25.000, 1239 Mengu Khan, .

Savior 1036 . 1353. 1482 1497 ,Muscovy (1408-1420 1503), - (1618-1648), Magdeburg.

Khmelnytsky. Hetman Chernihiv ChernihivCossack ( ). 1667 Andrusovo

suzerainty Muscovite , chernigov CossackHetmanate. Hetmanate,

. - , , chernigov namestnichestvo( 1782), Malorosiyskaya ( 1797) Chernigovskaya ( 1808)guberniyas. 5- , 1030s Mstislav

, Yaroslav . StsBoris Gleb, -12$ , ,
http://wikipedia.qwika.com/en2el/Eleventh_centuryhttp://wikipedia.qwika.com/en2el/Eleventh_centuryhttp://wikipedia.qwika.com/en2el/Grand_Principality_of_Chernigovhttp://wikipedia.qwika.com/en2el/Grand_Principality_of_Chernigovhttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Lyubechhttp://wikipedia.qwika.com/en2el/Ostyorhttp://wikipedia.qwika.com/en2el/Ostyorhttp://wikipedia.qwika.com/en2el/Ostyorhttp://wikipedia.qwika.com/en2el/Novgorod-Severskyhttp://wikipedia.qwika.com/en2el/Putivlhttp://wikipedia.qwika.com/en2el/Tmutarakanhttp://wikipedia.qwika.com/en2el/Mongol_invasion_of_Russiahttp://wikipedia.qwika.com/en2el/Mongol_invasion_of_Russiahttp://wikipedia.qwika.com/en2el/Mengu_Khanhttp://wikipedia.qwika.com/en2el/Seventeenth_centuryhttp://wikipedia.qwika.com/en2el/Khmelnytsky_Uprisinghttp://wikipedia.qwika.com/en2el/Khmelnytsky_Uprisinghttp://wikipedia.qwika.com/en2el/Khmelnytsky_Uprisinghttp://wikipedia.qwika.com/en2el/Zaporozhian_Hosthttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Treaty_of_Andrusovohttp://wikipedia.qwika.com/en2el/Treaty_of_Andrusovohttp://wikipedia.qwika.com/en2el/Suzeraintyhttp://wikipedia.qwika.com/en2el/Suzeraintyhttp://wikipedia.qwika.com/en2el/Muscovite_Russiahttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Namestnichestvohttp://wikipedia.qwika.com/en2el/Namestnichestvohttp://wikipedia.qwika.com/en2el/Guberniyahttp://wikipedia.qwika.com/en2el/Guberniyahttp://wikipedia.qwika.com/en2el/Mstislav_of_Chernigovhttp://wikipedia.qwika.com/en2el/Mstislav_of_Chernigovhttp://wikipedia.qwika.com/en2el/Yaroslav_the_Wisehttp://wikipedia.qwika.com/en2el/Boris_and_Glebhttp://wikipedia.qwika.com/en2el/Boris_and_Glebhttp://wikipedia.qwika.com/en2el/Eleventh_centuryhttp://wikipedia.qwika.com/en2el/Grand_Principality_of_Chernigovhttp://wikipedia.qwika.com/en2el/Grand_Principality_of_Chernigovhttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Grand_Princehttp://wikipedia.qwika.com/en2el/Lyubechhttp://wikipedia.qwika.com/en2el/Ostyorhttp://wikipedia.qwika.com/en2el/Novgorod-Severskyhttp://wikipedia.qwika.com/en2el/Putivlhttp://wikipedia.qwika.com/en2el/Tmutarakanhttp://wikipedia.qwika.com/en2el/Mongol_invasion_of_Russiahttp://wikipedia.qwika.com/en2el/Mengu_Khanhttp://wikipedia.qwika.com/en2el/Seventeenth_centuryhttp://wikipedia.qwika.com/en2el/Khmelnytsky_Uprisinghttp://wikipedia.qwika.com/en2el/Khmelnytsky_Uprisinghttp://wikipedia.qwika.com/en2el/Zaporozhian_Hosthttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Treaty_of_Andrusovohttp://wikipedia.qwika.com/en2el/Suzeraintyhttp://wikipedia.qwika.com/en2el/Muscovite_Russiahttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Cossack_Hetmanatehttp://wikipedia.qwika.com/en2el/Namestnichestvohttp://wikipedia.qwika.com/en2el/Guberniyahttp://wikipedia.qwika.com/en2el/Mstislav_of_Chernigovhttp://wikipedia.qwika.com/en2el/Mstislav_of_Chernigovhttp://wikipedia.qwika.com/en2el/Yaroslav_the_Wisehttp://wikipedia.qwika.com/en2el/Boris_and_Gleb


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20 . , . achievment chernigov ST Paraskeba (Pyatnitskaya), 12 13 .

Eletsky Pechersk Lavra. 12- 17- . 17, Cossack. PolkovnykLizogub

(1690s) PolkovnykPolubutok (1700s). , Mazeppa , chancellory. Cossack collegium, - (1702). 1780s.ST Catherine Church (1715), 5 , ,

Azov 1696.

Boris Gleb, , . 11 Boris Gleb ( * Jacob ), Vladimir

. internecine 1015-1019 1071. , .g., Borisoglebsky Rostov. , Turkic

. , , Boris Gleb

, . Boris, Rostov,
http://wikipedia.qwika.com/en2el/Second_World_Warhttp://wikipedia.qwika.com/en2el/Polkovnykhttp://wikipedia.qwika.com/en2el/Polkovnykhttp://wikipedia.qwika.com/en2el/Mazeppahttp://wikipedia.qwika.com/en2el/Collegiumhttp://wikipedia.qwika.com/en2el/Jacob_the_Monkhttp://wikipedia.qwika.com/en2el/Jacob_the_Monkhttp://wikipedia.qwika.com/en2el/Vladimir_the_Greathttp://wikipedia.qwika.com/en2el/Russian_Orthodox_churchhttp://wikipedia.qwika.com/en2el/Turkichttp://wikipedia.qwika.com/en2el/Second_World_Warhttp://wikipedia.qwika.com/en2el/Polkovnykhttp://wikipedia.qwika.com/en2el/Polkovnykhttp://wikipedia.qwika.com/en2el/Mazeppahttp://wikipedia.qwika.com/en2el/Collegiumhttp://wikipedia.qwika.com/en2el/Jacob_the_Monkhttp://wikipedia.qwika.com/en2el/Jacob_the_Monkhttp://wikipedia.qwika.com/en2el/Vladimir_the_Greathttp://wikipedia.qwika.com/en2el/Russian_Orthodox_churchhttp://wikipedia.qwika.com/en2el/Turkic


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Kievan rus . Gleb, , Murom.

Svyatopolk . Boris

. , Varangians . Gleb

brushwood.

Boris Gleb, Svyatopolk. . hagiography

. Boris Gleb

. Boris , Rostov

.
http://wikipedia.qwika.com/en2el/Kievan_Rushttp://wikipedia.qwika.com/en2el/Varangianshttp://wikipedia.qwika.com/en2el/Russian_Primary_Chroniclehttp://wikipedia.qwika.com/en2el/Russian_Primary_Chroniclehttp://wikipedia.qwika.com/en2el/Kievan_Rushttp://wikipedia.qwika.com/en2el/Varangianshttp://wikipedia.qwika.com/en2el/Russian_Primary_Chroniclehttp://wikipedia.qwika.com/en2el/Russian_Primary_Chronicle


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Mstislav Chernigov.Vladimir " s, Rogneda, . , , Yaroslav

. Mstislav Chernigov" s . 10 , . , Mstislav Constantine, , Tmutarakan

.

. 1016,

Khazar ,

. Mstislav

1022, Circassians Rededya . , Yaroslav , Mstislav Khazars rus.

Kievans , Listven.

Kievan rus Mstislav , Yaroslav , Mstislav Chernigov . 1031 . , Mstislav, Alanians, Shirvanshah" s Kura, . Mstislav

(1036), Yaroslav. , " , ,
http://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Vladimir_the_Greathttp://wikipedia.qwika.com/en2el/Vladimir_the_Greathttp://wikipedia.qwika.com/en2el/Rognedahttp://wikipedia.qwika.com/en2el/Yaroslav_the_Wisehttp://wikipedia.qwika.com/en2el/Yaroslav_the_Wisehttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Khazarhttp://wikipedia.qwika.com/en2el/Listvenhttp://wikipedia.qwika.com/en2el/Kievan_Rushttp://wikipedia.qwika.com/en2el/Kievan_Rushttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Alanianhttp://wikipedia.qwika.com/en2el/Shirvanhttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Vladimir_the_Greathttp://wikipedia.qwika.com/en2el/Rognedahttp://wikipedia.qwika.com/en2el/Yaroslav_the_Wisehttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Khazarhttp://wikipedia.qwika.com/en2el/Listvenhttp://wikipedia.qwika.com/en2el/Kievan_Rushttp://wikipedia.qwika.com/en2el/Chernigovhttp://wikipedia.qwika.com/en2el/Alanianhttp://wikipedia.qwika.com/en2el/Shirvan


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". Mstislav. Mstislav ,

, Eustaphius, . " ", Canute " Aestrid s( * "scholia s).

, Aestrid * . 17$ , , Lopukhins,Ushakovs, , , Mstislav, Rededya.

, Eymund Varangian Yaroslav

Boris.

, Yaroslav ( Svyatopolk) .

Cossack Hetmanate Cossack suzerainty , tsar Muscovy. Pereyaslav (Pereyaslavs'ka Rada) 1654,
http://wikipedia.qwika.com/en2el/Velvet_Bookhttp://wikipedia.qwika.com/en2el/Velvet_Bookhttp://wikipedia.qwika.com/en2el/Fyodor_Ushakovhttp://wikipedia.qwika.com/en2el/Eymund's_sagahttp://wikipedia.qwika.com/en2el/Eymund's_sagahttp://wikipedia.qwika.com/en2el/Velvet_Bookhttp://wikipedia.qwika.com/en2el/Velvet_Bookhttp://wikipedia.qwika.com/en2el/Fyodor_Ushakovhttp://wikipedia.qwika.com/en2el/Eymund's_sagahttp://wikipedia.qwika.com/en2el/Eymund's_saga


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Andrusovo (Andrusiv)1667 Hetmanate hetman Bohdan Khmelnytsky. , ,, (Ruthenian)Cossacks, 16$ 18$ .

Zaporizhzhia, rapidsDnieper. - , Muscovy, , . Hadiach 1648. ,

Khanate, Muscovy, Muscovy Pereyaslav 1654.

Zaporozhian hetman Sich Rada. hetmans Bohdan Khmelnytsky, Petro Sahaidachny,Pylyp Orlyk, Ivan Mazepa. Cossack -.

(polky), (sotni) (stanytsi). starshyna. Chernigiv polkovnyk pernach( bulava),

? . , Chernigiv . , , . , , .
http://wikipedia.qwika.com/en2el/Cossackshttp://wikipedia.qwika.com/en2el/Cossackshttp://wikipedia.qwika.com/en2el/Zaporozhia_(region)http://wikipedia.qwika.com/en2el/Zaporozhia_(region)http://wikipedia.qwika.com/en2el/Dnieperhttp://wikipedia.qwika.com/en2el/Dnieperhttp://wikipedia.qwika.com/en2el/Treaty_of_Hadiachhttp://wikipedia.qwika.com/en2el/Treaty_of_Hadiachhttp://wikipedia.qwika.com/en2el/Crimean_Khanatehttp://wikipedia.qwika.com/en2el/Crimean_Khanatehttp://wikipedia.qwika.com/en2el/Radahttp://wikipedia.qwika.com/en2el/Petro_Sahaidachnyhttp://wikipedia.qwika.com/en2el/Pylyp_Orlykhttp://wikipedia.qwika.com/en2el/Ivan_Mazepahttp://wikipedia.qwika.com/en2el/Sotniahttp://wikipedia.qwika.com/en2el/Stanitsahttp://wikipedia.qwika.com/en2el/Starshynahttp://wikipedia.qwika.com/en2el/Starshynahttp://wikipedia.qwika.com/en2el/Pernachhttp://wikipedia.qwika.com/en2el/Pernachhttp://wikipedia.qwika.com/en2el/Bulavahttp://wikipedia.qwika.com/en2el/Cossackshttp://wikipedia.qwika.com/en2el/Zaporozhia_(region)http://wikipedia.qwika.com/en2el/Dnieperhttp://wikipedia.qwika.com/en2el/Treaty_of_Hadiachhttp://wikipedia.qwika.com/en2el/Crimean_Khanatehttp://wikipedia.qwika.com/en2el/Crimean_Khanatehttp://wikipedia.qwika.com/en2el/Radahttp://wikipedia.qwika.com/en2el/Petro_Sahaidachnyhttp://wikipedia.qwika.com/en2el/Pylyp_Orlykhttp://wikipedia.qwika.com/en2el/Ivan_Mazepahttp://wikipedia.qwika.com/en2el/Sotniahttp://wikipedia.qwika.com/en2el/Stanitsahttp://wikipedia.qwika.com/en2el/Starshynahttp://wikipedia.qwika.com/en2el/Pernachhttp://wikipedia.qwika.com/en2el/Bulava


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, ( 3 ) . ? , ,

.

CHOOSE EMPEROR TO CREATE YOUR PROFILE


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MINOA PALACE in ANCIENT

CRETE/GREECE


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KOSTANTINOS PALEOLOGOS The last Emperor of

Costantinopole


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MMUSTAFA KEMAL
http://www.fanpix.net/gallery/mustafa-kemal-ataturk-pictures.htmhttp://www.fanpix.net/gallery/mustafa-kemal-ataturk-pictures.htm


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BUTCHERS OF THE HUMANITY


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TATARS

Mstislav the Bold Prince of Chernigiv


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PRINCESS OF CHERNIGIV

Chernigiv has its own mysteries andlegends, the first being its name. For along time, the origin of the nameChernigiv was associated with the nameof the legendary Prince Chorny (BlackPrince), who was allegedly buried in theChorna Mohyla (Black Grave) burialmound that stills sits on top of the BoldyniHills and is one of the pre-Christiannecropolis hills. The most romantic theory

is that the city was named after PrinceChornys daughter, Princess Chorna(Black Princess), whose beauty caughtthe lustful eyes of a Polovtsian king, whosearmy laid siege to the city. The Boldyni Hillsare crowned with the Troyitsko-Illinsky

(Trinity-St. Elijah) Monastery, one of the oldest monasteries in Rus. Thebiggest mystery of this monastery is Antonys caves. They were foundedback in 1069 by the monk Antony, who was also the founder of the Kyivo-

Pecherska Lavra (Cave Monastery). It is an entire underground city withcells, a necropolis and underground churches. The Chernigiv caves alsoimpress researchers and visitors with their size. The largest of theunderground churches, Feodosiy Totemskys Church, is over eight metershigh and is crowned with a dome. When you get inside this church, youcompletely forget that you are underground. Another one of Chernigivshistoric sites is the Val (Mound). The Val itself has not survived to our days,and the place where the Chernigiv stronghold once stood surrounded by highwalls is now bordered by an alley with a fascinating panorama of the city. The

Val is crowned by the Spaso-Preobrazhensky (Savior Transfiguration)Cathedral (11th century), the oldest remaining cathedral in Rus, and theBoryso-Glibsky (Borys and Glib) Cathedral (12th century). It is a singletemple virtually completely reconstructed in its original form. It is decoratedwith a jewelry masterpiece a gilded silver iconostas. It was cast from apagan gods silver statueChernigiv deserves special attention. It wasfounded in the 9th century and became the major "competitor" of Kiev.Chernigiv is definitely the treasury of historical monuments. A great numberof the monuments is dated by the 11th-13th centuries. It is also known for its

cave monasteries and a number of monuments, built in 17th-20th centuries.One of the major places of interest is the architectural masterpiece - theoldest church in the city and in the whole of Ukraine - the 5-domed Saviour


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Cathedral, commissioned in the early 1030s by Mstislav the Bold andcompleted several decades later by his brother, Yaroslav the Wise.


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FLAGS


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CREATE YOUR IMPERIAL PROFILE

Dear guest,As you have understood its not a usual restaurant to eat when you arehungry, but a theatre-restaurant which takes you away from the reality andtransfers you to the magic world of imperial cuisine

First of all choose from the list below imperial objects, to create your ownimperia profile as king. These objects will used each time we share thepleasure to have dinner with you. These are your favourite from Hermitrageitems, and your personal profile as EMPEROR will saved to our computer.

Feel free to inform us anytime you like to make changes to this profile

Your Emperor profile is very important part of the unique dinner which youwill offer to your friends, lover, or yourself, and of course each scenario is


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unique. These items which used by emperors, now is great part of your ownsentimental history, yours and yours partner

The only limitation to your choices are that you cant choose items orEmperors whitch someone already choose to this room. Your time to ourguest room is a unique experience to whole planet as there isnt any similar

place in whole earth.

Karol de MetelinLiapic Panagiotic


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Imperial Accesories

Traditional Russian Painted Wooden SpoonI am most definitely a decorative wooden spoon as found in most

Russian households. For those ofyou who have never seen onebefore, they are of various size andassortments but are always madeof wood and usually hand painted.The vast majority of peopleoverlook this utensil. They see itas unnecessary as it has no use,

nor is it very attractive. However,to the discriminating eye, this is a

brilliant piece of beautiful artwork.It is also quite wonderful forsipping hot tea or soup as unlikemetal spoons it does not heat up

and burn your tongue. They are also perfectly wonderful for smacking

someone on the back of the head with.

IMPERIAL RUSSIAN SILVER 84STERLING KNIFE SPOON They say you shouldbreakfast like a king, lunch like a prince and dine like a pauper. Andtoday I am trying pretty hard.Ive breakfasted like King Harald V ofNorway on brown cheese and flatbrd and now Im about to lunch likea Tsar (or Roman Abramovich) on blini and vodka. Its all good stuff and

in aid of Eating Eurovision (a rather mad project thought up byjournalist and food blogger Andrew Webb)


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1880 RUSSIAN SILVER 84 TWO PRONGED FORKSKNIVES

Tables

Three-Legged Table

A three-legged round table thattransforms into a semicircularconsole table when folded is inspired

by a late 18th-century original. Usingthe natural veneer pattern, a


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contemporary master put together several similar segments to createthe effect of radiating rays. The table is made from white willow,mahogany, Karelian birch, and maple. Original: 31 x 34 x 17 in. (79 x88 x 44 cm).

A chess table with a marquetry chessboard top. The middle shelf features a

number of landscapes and city views. Inlaid compositions and patterns arecreated using a wide variety of woods including burled birch, walnut, rosewood,oak and maple. The design of the table is typical of the Russian Neo-Classicalstyle.

Original: 29 x 36 x 18 in. (73 x 92 x 46 cm).

A chair veneered with Karelian birch featuring a backrest decorated with carvedrams' heads. The rams' heads provide a finishing touch to the curved top railthat mimics the seat shape while the slightly curved legs reflect the vertical

backrest details. All lines on the chair have a slight curve, suggesting the chairis more akin to a living being rather than a piece of furniture.

Original: 33 x 17 x 17 in. (84 x 44 x 44 cm).

SCULPTURE

The Kiss by Ferdinand Lepcke


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This statuette is a high-quality reproduction of the original from the Hermitagecollection. Ferdinand Lepcke, a German sculptor, studied in the Berlin Academyof Arts. His works including this one were repeatedly exposed on known art

auctions in Europe. The model of this statuette was created in 1900, and thenseveral times repeated in bronze.It has been skillfully crafted by experienced workmen of the Hermitageworkshops. Each product has been compared to the original and approved theby the museum specialists.

Bronze. 5 7/8 x 5 1/4 x 11 3/4 in. (15 x 13.5 x 30 cm).

Golden Girdle by Prosper d'Epinay

A reproduction of the statue GoldenGirdle by the famous sculptor and artistProsper d'Epinay. His works - sculptural

portraits, statues and sculptural groups onmythological, historical and genre subjectsadorned many famous collectionsincluding those of the Russian Imperial

family. Displayed in Paris in 1874 themarble statue Golden Girdle (Ceinturedore) was a tremendous success and later

was repeatedly reproduced in marble, bronze and porcelain. It has beenskillfully crafted by experienced workmen of the Hermitageworkshops. Each product has been compared to the original andapproved the by the museum specialists. Bronze. Height 15 3/4 in. (40cm).


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TEA

TOWELS


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TEA SILVER SPOONS


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This wine glass is made by a contemporary artist of cobalt glass, which hasbeen traditionally fashionable in Russia since the reign of Catherine II. Theglass displays an engraved and gilded double-headed Eagle, the emblem ofthe Russian Empire, which would grace the ware produced by the Imperialporcelain and glass factories and would be presented as gifts showing theroyal honor or used at formal royal dinners.

Cobalt glass. Hand-engraved.Height 6 1/4 in. (16 cm),

diam. 3 3/8 in. (8.5 cm).
http://www.hermitagemuseum.org/shop/html_En/products/00318_Imperial_Motif_Small_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00318_Imperial_Motif_Small_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00478_Monogram_Teaspoon.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00479_18th_century_Style_Teaspoon.html


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This wine glass is made by a contemporary artist of cobalt glass, which hasbeen traditionally fashionable in Russia since the reign of Catherine II in thesecond half of the 18th century. The glass displays the engraved and gildedrepresentation of a double-headed Eagle, emblem of the Russian Empire.Such glasses adorned with the Russian Imperial emblem were produced bythe Imperial porcelain and glass factories and presented as gifts showing theroyal honor or used at formal royal dinners.

Cobalt glass. Hand-engraved.

Height 5 1/2 in. (14 cm),diam. 3 1/8 in. (8 cm).


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This wine glass is made by a contemporary artist of cobalt glass, which hasbeen traditionally fashionable in Russia since thereign of Catherine II in the second half of the 18thcentury. The glass displays an engraved and gildeddouble-headed Eagle, the emblem of the RussianEmpire, which would grace the ware produced bythe Imperial porcelain and glass factories and wouldbe presented as gifts showing the royal honor orused at formal royal dinners.

Cobalt glass. Hand-engraved.

Height 9 7/8 in. (25 cm), diam. 4 3/8 in. (11 cm).

This goblet is made by a contemporaryartist of cobalt glass, which has beentraditionally fashionable in Russia since thereign of Catherine II. The goblet displays anengraved and gilded double-headed Eagle,the emblem of the Russian Empire, whichwould grace the ware produced by the

Imperial porcelain and glass factories andwould be presented as gifts showing theroyal honor to courtiers or used at formalroyal dinners.

Cobalt glass. Hand-engraved.Height 9 1/4 in. (23.5 cm), diam. 3 1/2 in. (9 cm).
http://www.hermitagemuseum.org/shop/html_En/products/10714_Cobalt_Blue_Splendor_Pendant.html


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The wine glass is decorated with therepresentation of a double-headed Eagle,the emblem of the Russian Empire. Itselegant tall stem is made of black glasswhose quality is in no way inferior to that ofthe glass produced by the Imperial Glass

Factory in the 18th - 19th centuries. Thecolored glass of that factory was unrivalledin Russia. Such ware with Imperialemblems and regalia was either presentedto show the royal honor or used at royalcourt dinners.

Glass. Hand-engraved.Height 8 in. (20.5 cm),

diam. 2 1/2 in. (6.5 cm).

This engraved goblet with a beautiful stemis reminiscent of 18th-century worksproduced at the St Petersburg GlassWorks. The Russian Imperial Coat-of-Arms

was a typical design of the items made forthe Russian court.

Glass.Height 8 in. (19.8 cm).

Hand-engraved.

A splendid wine glass inspired by themagnificent OrlovskyService commissionedby Alexei Orlov, Major General of the CossackRegiment. The wine glass features an intricategold pattern emphasizing the fascinatingbeauty of the transparent glass. The medallionintended for a monogram of the owner is leftblank (there was anAO monogram beneaththe crown).

Glass.Height 5 1/2 in. (14 cm).Mouth-blown, hand-engraved.
http://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.htmlhttp://www.hermitagemuseum.org/shop/html_En/products/00313_Imperial_Motif_Glass_Egg.html


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Small-size glasses appeared in MuscoviteRussia in the late 16th - early 17th century,when vodka and strong wine were introducedinto Russia. A contemporary craftsman

engraved his work with the traditional symbolcharacteristic of the 18th-century courttableware-the Russian Imperial Coat-of-Arms.Glass.Height 3 1/4 in. (8.5 cm),diam. 1 5/8 in. (4 cm).Hand-engraved.

This handmade engraved liqueur glass with agolden rim is reminiscent of 18th-centuryworks produced at the St Petersburg GlassWorks. The Russian Imperial Crown was atypical feature of the items made for theRussian court. The liqueur glass is perfect for

cognac, brandy or your favorite liqueur, alsogreat for vodka.

Glass.Height 3 3/4 in. (9.5 cm),

diam. 2 3/8 in. (6 cm).Hand-engraved

This handmade engraved liqueur glass with abeautiful stem is reminiscent of 18th-centuryworks produced at the St Petersburg GlassWorks. The double-headed eagle with theRussian Imperial crown was a typical featureof the items made for the Russian court. Theliqueur glass is perfect for cognac, brandy oryour favorite liqueur, also great for vodka.

Glass.Height 3 1/4 in. (8.5 cm).Hand-engraved.


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The shape of this small wine glass, lafitnik, isreminiscent of the wine glasses originallyintended for Chateau-Lafite dry red wine, apopular Bordeaux usually served at the

beginning of dinner. The Russian Imperialcrown was a common characteristic on 18th-century court tableware. At the beginning ofthe 20th century similar vodka glasses werequite popular in Russia. This exquisite wineglass was engraved by a contemporarycraftsman who used traditional techniques.

Glass. Hand-engravedHeight 4 in. (10 cm), diam. 1 7/8 in. (4.7 cm).

This wine glass engraved with a portrait ofEmpress Elizabeth Petrovna (1741-1761),daughter of Peter the Great, is inspired by theoriginal from the Hermitage collection. Palace

tableware decorated with a portrait of EmpressElizabeth was intended for importantceremonies, and considered a significant giftfrom the monarch. The St Petersburg GlassWorks usually produced only one copy of anypiece ordered by the Court. Glass.Height 6 3/8 in. (16.1 cm), diam. 4 1/2 in.(11.3 cm).

Mouth-blown, hand-engraved

Imperial symbols were traditional subjects ofdecoration of the 18th-and 19th-century courttableware. A contemporary craftsmanengraved his work with the Russian ImperialCoat-of-Arms and the monogram of NicholasII. Excellent engraving attests to the skill ofthis modern craftsman who achieved the samelevel of perfection as the artists of old times.

He used the technique ofdiamond facetemphasizing the decorative quality of two-layered glass.


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Glass.Height 4 1/8 in. (10.5 cm),diam. 2 3/4 in. (7 cm).Hand-engraved

FOR VOTKA OR WINEImperial symbols were traditional subjects ofdecoration of the 18th- and 19th-centurycourt tableware. A contemporary craftsmanengraved his work with the Russian ImperialCoat-of-Arms and the monogram of NicholasII. Excellent engraving attests to the skill ofthis modern craftsman who achieved the

same level of perfection as the artists of oldtimes. He used the technique ofdiamondfacetemphasizing the decorative quality oftwo-layered glass.

Glass. Height 13 1/8 in. (33.5 cm), diam. 43/4 in. (12 cm).

FOR

FRUITS and

SALADS

The State Hermitage,acting in collaboration

with other museums,has prepared thisexhibition ofmasterpieces of Russian glass art from the 18th tothe early 20th century. The exhibition (May, 18 -

September 2004) marks St Petersburg's 300thbirthday as well as the 255th anniversary of theImperial Glass factory.

Text in Russian and English. St Petersburg, 2004.

255 pages, 177 color illus., paperback. 9 5/8 x 11in. (24.5 x 28 cm).


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CANDLESTIKS

The warm light of a candle in a striking

candlestick creates a special atmosphere for aromantic or family evening. The fine decoration,elegant form and finely struck proportions ofthis item meet the requirements of the StPetersburg style. This gilded bronze candlestickdecorated with bright malachite in the Russianmosaic technique will make a splendidadornment to any interior.

Gilded bronze, malachite.Height 6 7/8 in. (17.5 cm);base 3 1/4 x 3 1/4 in. (8.3 x 8.3 cm).

This candlestick is reminiscent ofproducts of the celebrated Fabergecompany. It combines elegant formwith decoration in the style of Louis XVI.The company developed its own distinctiveidiom based on historical styles enriched

by Russian feeling, as well as refined tasteand virtuoso execution. A Russian note isintroduced into the decoration bybright malachite applied in the Russianmosaic technique.

Gilded bronze, malachite.Height 8 in. (20 cm).

This gilded bronze candlestick has been createdin the finest traditions of European bronzework. Its design combines the elegance ofantique French bronze with the beauty of worksby Russian craftsmen. This piece, decorated inmalachite using the Russian mosaic technique,will make a superb addition to your interior.

Gilded bronze, malachite.Height 9 3/4 in. (25 cm).


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The soft light of a candle in an exquisitenightlight gives a room an atmosphere of cozytranquility. This nightlight in a form based upona natural motif further enhanced by the

imagination of the artist will meet the demandsof the most refined taste. It is reminiscent ofthe elegant creations of Russia's Silver Agearound the turn of the 20th century, producedby the Faberge company and itscontemporaries.

Bronze. Height 2 3/4 in. (7 cm).

PLATES

This plate has

been copiedfrom anoriginalbelonging to

the CameoService in theHermitagecollection.

Catherine IIcommissioned the service from the Sevresfactory in 1777 and presented it to herfavorite, Prince Grigory Potemkin. The plate is

decorated with the Empress' monogram inflowers beneath a crown. Ancient cameos

form a special element in the decoration. Theplate was produced at the St Petersburg Lomonosov (formerly Imperial)

Porcelain Factory. Porcelain. Diam. 11 3/4 in. (30 cm).

This plate featuring a girl holding a vase is ahand-made adaptation of a dish created in the

1540s-1560s in Castelli, an Italian center of

majolica production. The vase is decorated withthe coat-of-arms of the aristocratic Kigi family.On the border there is a garnet ornament

typical of that period. In 17th-century Italyplates featuring beautiful women were very


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the composition we can sense not only the remarkable skill of this artist, but

also a touch of Early Russian art. This series has been produced in a limitededition. Porcelain. Diam. 7 3/4 in. (19.5 cm).

The Litta Madonna Plate

This decorative plate features a reproduction of

the Hermitage masterpiece The Madonna andChild (The Litta Madonna) by Leonardo da Vinci.

Porcelain.

Diam. 7 3/4 in. (19.5 cm).

The Lute Player Plate

This decorative plate features a reproduction of

the Hermitage masterpiece The Lute PlayerbyCaravaggio.

THE NEVA PLATE

The painted decoration of this plate features theallegorical statue of the Neva River adorningthe base of one of the twin Rostral Columns.The background shows a magnificent panoramaof St Petersburg with the spit of Vasilyevsky


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A high-resolution, high-fidelityreproduction on linen canvas ofLeonardo da Vinci's masterpiece TheMadonna and Child (The Litta

Madonna) from the Hermitage

collection. It has been produceddirectly from a digital scan of theHermitage masterpiece using state-of-the-art technology. The quality isso high that you sense each brushstroke. The size of the original is 161/2 x 13 in. (42 x 33 cm), although

the size of reproductions can be customized to suit your individualrequirements. Reproductions can be ordered of many outstandingpaintings in the Hermitage collection


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Ancient GREECE

Food and DIATROFIKES HABITS OF "BYZANTINE"Romeiko IN YEARSEconomical in terms of measurable information, written sources provide arange of information needed to reconstruct the basic diet. Bread, vegetables,fish, olive oil and wine were the principal articles of consumption of the

inhabitants of Constantinople, but were the same goods and food for themonks, who rules governing the monastic style.This is the timeless standard diet of rural society and the Mediterranean,which differs somewhat in the consumption habits of senior social and


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economic groups.

The timelessness of dietary habits reflected in the timelessness of the shapeand size of kitchen and tableware, which remain unchanged from the early"Byzantine" era in the twelfth century. The significant changes witnessed

since 1204, when new patterns, the smaller and deeper vessels indicates atransition from public to private use, an indication of the diffusion of newattitudes regale.Changes in attitudes shows the example of food poisoning, where the majorchange occurring between the 6th and 7th century and dominated until the11th century. The rational interpretation of illness after consumption of foodsaltered by the substituted performance in behaviors that deviate from themoral spearhead of church rules, and noted a general reluctance towardsnutrition. The sympotikes banks but among the scenes that adorn the

temples from the 11th century onwards. The cult of the visual function ofthese films is obvious. However, factual information inevitably infiltrated thegeneral concept of composition. Three apparently minor details indicatechanges made after the 10th century in eating habits and the behavior. Therod of Jesus plunging the jug of wine over time demonstrates the use ofexperimental Calamus.

Cloven forks, mounted with a pair of daggers indicate a gradual shift frompublic to private dinner radishes ILLUSTRATED between tableware and

dishes serve as symbols of both ascetic vegetarianism and Alleviation ofcarnal appetites and rampant wine.INFORMATION ON NUTRITION ROMIA

BASIC PURPOSE WAS THE SELF-SUFFICIENCY AND HOUSEHOLD soevery cultivated MAIN FAMILY AND VEGETABLES EXETREFE someanimals (INCLUDING POULTRY). This was difficult COURSE TO APPLY INLARGE CITIES AND ESPECIALLY IN ISTANBUL, IN THE PERIOD OF

AKMIS PERNOUSE OF THE 500,000 RESIDENTS. FOR THESE CASESinterfered STATE WORK, INCLUDING THROUGH THE DISTRICT OF THECITY.The main meal of the Greeks was the Programming (e) or profagon yma,excellent or meridian (lunch), and the dinner. Ate using primarily the hands,since the fork was unknown until the 10th century and its use is rare insubsequent centuries. Also used spoons and knives or spoons. Before andafter eating wash their hands using cherniv (j) being (a clay pot or metal).

Ceramic vessels were used as storage containers, cheap kitchen utensilsand tableware, lamps and lighting, censers, souvenirs and other pilgrims. Theearly 'Byzantine' pottery, which continued the tradition of the late Romanperiod, was widely disseminated in the areas around the Mediterranean as a


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result of safe shipping. The usual vessel for liquids (and sometimes solid)products such as olive oil, wine, garos (type of fish sauce), fruit and cereals,was the jar, a vase with two handles and rounded or elongated shape. Duringtransport, the jars stacked vertically to the hull. Large ships could carry up tofour successive series of amphorae, which thousands of vases on eachmission. Since the 5th century, few centers in the Aegean, Cilicia, Gaza, the

Nagev, Egypt and North Africa produced the largest number of amphoraeused to trade in the Mediterranean.

Africa and Asia Minor, and to a lesser extent Cyprus and Egypt exportedmuch of the tableware used by the Christian houses. Many of these vesselsby the native potters imitated throughout the Mediterranean area. Theutensils were made of thin, reddish clay using the wheel and uterus andcovered with a red coating, a sodium clay is soaked in the integratedcontainer. The shapes included square disc with a flat bottom, circular discswith high dachtylioschimo foot deep bowls, plates, trays, bowls, jugs and

lamps.Both the shapes and decoration (geometric, vegetal and figurative motifs,

either stamped or embossed, and later metal bands) copy the moreexpensive silver utensils of the period. The household also included ceramicutensils and large containers with thick walls (or jars dolia) on-site storage ofgoods in large quantities of wine drinking rampant.THE TASTE ROMEIKESThe manufacturing process of food-the choice of materials, methods andequipment-is an important aspect of culture and an era of cooperation to

explore the representation of everyday life of a people in a given period.The period of Romiosynis is an important time when the Greek elementbecomes dominant while living with a number of other people who hadaccess to the Mediterranean and the Caspian and Black Seas.

The search for Romeiko tastes proved more difficult than you can imagine.The first difficulty arises from the written sources of the era, while providinginformation on what the Greeks ate, but not prove enlightening in that respectthe way they cooked their foods on the strength of various materials used or

to time needed for the preparation of a meal.

The second difficulty has to do with the very nature of Romeikos Empire,whose boundaries were spread out in all the Mediterranean coasts and onwhich coexisted for centuries the Greeks and Caucasians, Armenians, thenArabs, Latins, Slavs, Franks, Russians, Normans and many other peoplesand nationalities. Undoubtedly, all had specific and different cultures, which isdifficult but can now detect.

Moreover, differences in eating habits imposed obviously different localclimatic and geographical conditions (such as proximity or not the sea), thesocial and economic structure of the population, true or not comply with theprohibitions, as indicated by different religions. Still, even the historical


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Myttoton:It was chopped cloves of garlic mixed with olive oil and black olive puree.

Garos (sauce):Mix small fish, offal, blood and gills of fish with salt.Adding pepper and old wine.

Simmer the mixture for several hours or left to "ferment" in the sun for 2-3months.The garos served involved with oil (elaiogaros) or water (ydrogaros) or wine(oinogaros) or vinegar.

Ekzesta fish "white sauce"Large boiled fish, like bream, seabass fagria or broth of water, some oil, alittle dill and leeks. In the end, threw salt.

Cooked in wine or vinegar lagomageirefma:The Byzantines loved to cook the rabbit in red wine or vinegar, addingpepper, carnation and valerian (valerian).To enhance the flavor they added in cooking and a little pork.

Vulture monthylefti:Left one chicken for a few hours in wine or vinegar with various spices(pepper, cloves, cinnamon, nutmeg).After padder with crumb of bread, almonds and other spices.

Often, adding raisins, pine nuts and chopped mushrooms.Simmer the chicken in wine or baked in the oven inside a tightly sealed claypot, as the coat well with butter.

Sfoungaton:Etrivan an onion and saute in the pan. Adding spices and eggs at the endsection.

DESSERTSCitrus baked with honeyDried figs with walnutsSykomagis, jelly figQuartered, the kydonopastoOinoutta, type moustokoulourouSesame or sisamaton the sesameKarydaton, prepared with honeyPastellos from figs and molasses broth and flour and meal

Plakopitta medieval or marzapas the marzipan (marzipan)Krikelos, bread from white flour, served as dessertFreshly baked bread dipped in warm honey, a humble makeshift cakeLalangia or egkrides, pieces of dough swell and fried in oilCopts or koptoplakous from yeast and crushing walnuts, honey, almonds and


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pepperRice prepared with milk, served sprinkled with sugar or rice honey

Drink alcoholWineKonditon, peppers and honey wineWine kinammomou with cinnamonWine roditis, brewed with honey and rose leavesZoulapin, hot wine with the juice of grapes and ber or celery and boiled rootsBubble, watered down wine or vinegar, served as the hijackedSikera, liqueurs: cider, foinikitis, stafiditis, kydonitisMulse, melikratonBeerSoft drinks and teasTemperate, warm broth of pepper, cumin and anise or efkratomeli with honey

Thasorrofon, Thassios almond extract dissolved in water, orgeatApomeli, water which wash the honeycombMarathitis, anithitis, anisatonMeligalas, rodomeli, meadCurdled for digestionSakcharothermon

SEASONINGS Anything that might make the food delicious called by Romios' Idisma "or"flavoring ". Among the dominant flavoring had oil, fat, garlic, milk, vinegar and sauces. Of the spices were common oregano, mint, pepper, celery, leek, dill,rosemary and cumin. Also, using more exotic spices like cinnamon and nutmeg. From mustard, indeed, they made a kind of mustard that accompanied thefish and sausages. Finally, as an exceptional Idisma the Byzantines

considered the crocus (saffron).

FOR DESSERTBasic food supplements were the fruits (apples, pears, dried and fresh figs,cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).Finally, desserts (epideipna or doulkia) had various cakes. The maininstrument was the sweetener honey. Known sweets of the season is thesesame (sesame), the moustopita (moustalevria), the quartered(kydonopasto), various jams and pancakes type (Laganas or lallangi). A

sweet (koptoplakous) with dough, almonds, walnuts and honey seems to bethe ancestor of baklava.

WINE AND OTHER DRINKS


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The Greeks loved (and love) the wine and had a great variety. Each winelisted under the name of the region of origin.Intervened old wine with honey and pepper and they made the "konditon.Other spirit drinks was the "cider", the "myrtitis ', the' perry ', the' foinikitis" etc.

They knew the beer, but they made and a number of other non-alcoholic

beverages, such as almond extract, Meligalas, rodomeli etc.

SAUCESFish, vegetables and meat sauces perichynontan often, called "savourai.Most luxurious sauces were based on oil or butter. The most popular saucecalled the Greeks' garos "GarosMain means of food production was the olive oil and animal fats. They used itall now known how to cook (grilling, boiling, frying, ground with the cigar-

shaped, etc.). To impart flavor to the meal they added various flavorings(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),herbs (dill, fennel, rosemary, oregano, capers) and even spices. The mostpopular sauce used in the kitchen was Romeikos garon or garos. Knownsince antiquity, the garon made from offal and small fish, which are saltedand probably because they mixed with wine, let the sun for two to threemonths or boiled for several hours. The liquid used in different forms (mixedwith water, wine, oil or vinegar) to artysoun all kinds of foods, vegetables,meats and fish. Spices (pepper, cinnamon, cloves, cardamom) were imported

from the East and of course the price was prohibitive for the ordinaryRomeiko table.Although many of the Romeiko dishes seem to be very close to modernGreek culinary habits, such as garlic and wine meat, some combinations offlavors Romeikos cooking today will seem less strange. It is known recipe forthe kid who stuffed with garlic, leeks and onions and perichymeno with garon,sent a fine gift Nikiforos Fokas in Liutprand of Cremona, which is notconsidered at all bitter that the man from the "late" West.Eggs

The chicken eggs were a common food in modern Greece. Eaten boiled,roasted, fried or "drink" (raw). The Byzantines preferred part of pheasantseggs in relation to part of goose eggs, duck and partridge.Fruits and nutsFruits and nuts were the dessert of the Byzantines. Fruits such as figs andgrapes apoxerainan with chestnuts and almonds and pistachioskoukounouria ate the winter months."Humbly" and seasonal products from homemade dining in a lounge of tasteOver the past two weeks has focused on the elements that define (and

separate) the high cuisine of haute cuisine and the role played by therestaurant as a symbol of 'otherness' and social status. All of the above,rather take the idea of quality and affordable kitchen seems to be deadlockedand no solution. However, in this case there is "a deus ex machina. This is


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simply the changes that have brought and bring to modern living and the newhabit forming. Especially the last two decades has strongly emerged a socialphenomenon that has deeper roots in the late '60s ... the last century. I referto changing family structure and the overthrow practices and habits thatdetermined the operation.Before, the family had shared a broader scope. Apart from the couple and

their children, coexisted in the same house for older persons, such asgrandmothers, grandfathers, etc. In parallel, non-working mother (andtherefore households) were common, and-especially in homes of thebourgeoisie-the presence of housekeeping, which is a member of this smallsocial group. Therefore, in most homes operated by the every day kitchen -there was always someone with traditional culinary references and theknowledge needed to put the food on the table.

He or someone else watching the market was aware of seasonal products-

indeed, non-seasonally were rare and the markets took in mind the rules thatallowed the family economy to move adequately and safelyNowadays few of the above apply. The singles of both sexes are reallystrong. The single-parent families the same. The children quickly left thefamily home and living grandmothers scarce. The current conditions requirethat work for both partners. Hard times and traveling gnawing time. All areworking against the traditional homemade cuisine (Greek or ellinizousas) andits contents. Nowadays the modern Athenian family fed, preferably with ameal cooked in quantity, meridopoieitai enters the freezer, delivery, steaks or

hamburgers, a salad and cheese. At the same time, in terms of the uppersocial strata in homemade table made their appearance in particular food anddeli that used to encounter especially in restaurants. Especially meat,unusual in the past, vegetables, smoked salmon, imported cheese and tonsmore. The reverse was expected. The absolute efficiency cheap products(meats, seafood and vegetables) from boring everyday acquired the status ofrare and scarce proposal. Products such as lentils, chickpeas, various kindsof vegetables, etc. dressed in the guise of 'exotic' forgotten taste. This overthe years worked and resulted in another reversal, this time in the dining

rooms. And because both large and small reversals always start from withinthe ruling (mostly wealthy urban) policy, and in this case, things unfolded inthe same way. First of all adopted and brought to the fore again forgottenhumble and traditional products talented and visionary (large mostly) chef.Some have adopted the forgotten vegetables. Some of what is fashion noweating into its possession or in the villages where there was (usually) better.Others beside the fillets with designation put humble cuts of meat such asveal cheeks. Lefteris Lazarou must make a fish (the anglerfish) that whenyou're not xanapetousan sea fishermen, remained unclaimed in the fish

shops. The new trend in fashion if you will, signed in this way the proof of therevival of "humble" non-branded and had not established low-cost productsand dishes. Just like the cheap and designed for workers and excursion tripsjeans acquired the necessary credentials and walked through the salons


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'signatures' such as that of Jean Paul Gaultier and other great couturier. Thecontinuity, marked by the conquest of the great mass of consumers is alreadyon track and on time. Already the 'humble', 'traditional' to 'galore localized"products take steps descending the stairs of the restaurant. Adopted bylower-cost restaurants are used by young and "restless" chef, accepted bymost consumers and mark the beginning of a major change, a mini-revolution

would say. With the help of the new circumstances is developing, they canmake the current reality-wide by sowing the focus that combines the qualityand enjoyment to affordable price for many. The return to fashion of suchproducts in conjunction with the medical side of placements on theMediterranean, Cretan and other local cuisine increase interest, givepublicity, 'irritating' entrepreneurs and chefs, causing the public. Greekcuisine begins to conquer the living rooms of flavor with all the localvariations. These two phenomena are now operating in parallel each other.At the same time, however, because of dishes offered at much more

affordable than it previously offered multiethnic, leading the competition inoverall price pressure and not involved with the Greek taste areas.Sometimes, of course, lead to confusion and which is directed against high-quality availability. Of course, this is something that goes beyond the limits ofour subject.Based on the above, we arrive at certain conclusions. First, a prerequisite forquality and affordable cuisine is the use of quality hand (taste), and low-costraw materials. Second, the return of "humble" materials in the foreground andthe trends for promoting Greek cuisine in general the quality and affordability

indirectly but significantly influence the exo-and Greek flavors

However, the fact that over-emphasized the role it can play the Greek cuisineand products traditionally used, it should not be confused. The aim isobviously all kinds of cuisine. This is just the one that has stimulated and putthe matter to the "table". Consider, however, the categories of raw materialsobey the requirements of the first conclusion. Products that supply exceeds demand. In this category are primarily the

'humble' products. It is obvious that the excess, leading to significantamounts of unclaimed leads simultaneously and prices low cigarette butts,etc., meat from some parts of the animal (eg cheeks), legumes, severalspecies vegetables etc.Once all these and many others were part of the daily ration as that paid onthe price of ostracism from the dishes of the exit. Now return and can "play"not only in Greek courts and tasty dishes with a foreign flag. Imagination andcourage are the only chreiazoumena. Seasonal products. Clearly a product of the era (when it matures and is

harvested), first within the first category. Quantities are abundant, offeringgreat prices and lower. In this case, however, the excess is combined withanother factor is also crucial consideration: the quality. The wise people says,moreover: "every thing in the weather and the mackerel in August. No need


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to mention several examples. Most know what we are talking over all thekouzinarches premises catering.It is clear-clear, moreover, from what heard and written-at times that all therelevant settings are having on the back of our minds the Greek-and very-traditional products. It would be desirable to be compatible with contemporaryrealities of globalization and the burgeoning international trade.

Unfortunately, not always. May in some cases the ideal product in terms ofquality and price of raw materials have Greek stamp. There are, of course,numerous examples show that these two elements in harmony, we find mostinteresting when the stamp is missing. This means that the objective requiresresearch free of crashes and chauvinism. The consumer today demandsquality at an affordable price and majestically indifferent to what he writes ofthe passport products that make up the food offered.The same is true for Greek products with designation of origin, which bear anadditional difference: that the higher market price resulting from the stricter

standards of production and limited quantity. It is evident (only one examplewill suffice) that offers Santorini fava many points on quality. However, it isequally certain that removes a lot of points out of reach. Even if the pricedifference compared to similar products currently accidental origin isrelatively small, the future certainly will not. It will bring no objection, ofcourse, the fact that there are Greek products (such as mackerel August) thatmeet both conditions, and clearly should be in this category are fish such assardines, are an integral part of the choices made. These of course arereferring to as haute cuisine. Why in the world of haute cuisine (or the one

trying to be high) things are not so. Here Greek products with designation oforigin (the price difference is not conclusive) should play a key role.KITCHEN & Near East PolicyLocal traditions in the kitchen of Ionia, Kapadokias Sea and contributedsignificantly to policy formulation kitchen, the second leading masterpiece ofGreek culture after the cuisine of the ancient Greeks. The Touch of Spicebegins in the 7th century with the establishment of Megariton, enriching thetradition of Deipnosofiston of Athens and the culinary traditions of theRomans during the period of the Roman Empire.

Through the culinary ferment them sprang the political kitchen. On the onehand we have the luxury kings and princes meals with foods cooked rare withvery inventive ways mageirouts and experienced assistants, and the other atthe same time nistisima the austere meals of the working classes and monks.After the fall of Constantinople, the cuisine will be shaped by the culinaryculture of the conquerors and the other side of indigenous egkatestim'enonthe city. The Istanbul commercial and cultural crossroads of trade, capital cityof two continents and two empire is the HIGHLY BY CITY OFCONSUMPTION. For centuries, sheep and cattle Thesalias and Macedonia,

milk and butter, and Trabzon Urfa meal in Crimea, vegetables from Thraceand Bithynia, SALTED and caviar from Russia, fish Propovntidas and theBosphorus, sugar and rice from Egypt coffee from Yemen, pastourma fromCaesarea, mastic from Chios, oil from Mytilene, dates from Baghdad, figs


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from Ionia, dry karma flowed from Anatolia abundance and feeding themarkets and bazaars of Constantinople So you can see plenty of materialthat was accessible to nykokyria. Important information on Touch of Spiceand transmitted orally by geitonisa in geitonisa from GIAGIA a momma and adaughter, especially recipes that are simple and relate appetizers. Policiestuna, mackerel mussels, ampelofyla filled with rice, onion spices and oil,

decorating the festive table. Fish cooked in thousand ways andSEASONINGS not missing from anywhere. Cooked food with lemon sauce,in oil and soup was the usual cater

KERASMAThe celebrations in tratamenta ie the Cherry house the first political positionwas always the sweet white that is known VANILLA always enriched ffroutaseason and acacia flowers and Gazi. Spread and consolidated in the Town ofChios and confectioners introduced and treat the Patreiarcheiou official untiltoday. Another important matter was the homemade cherry syrup sweets toall the famous baklava and variations of. There were, and the rice puddingsemolina halva, the galaktompouteko the malempi with rosewater, the taoukgioktou and other secondary. The telefttaio worshiped by the Romans andwhich carried him famous in Rome, naturalized kostantinopolitiko, and laterforgotten. For women of the city streets professional recognition were tightlyclosed, the very elaborate table with delicacies for which girls are trained bythe school, was the area of creative expression At the same time the kitchenof political home in the gourmet giignesthai formed and from the Greeks tothe traditional publican mageiria.Kaliergithike many tastes associated with thelife cycle, birth, marriage and death with the rotation of four seasons.Teachers of the woman in the city ypixan the tasty creations in the kitchen ofthe Ionian Sea and Kapadokias.

KAPADOKIAThe area referred to as the Kapadokias sitovolonas of Asia Minor and the

nutrition of the Greeks was based mainly on cereals, bread, semolina, awheat and macaroni alefrosoupes home made pies and pulses in a freshmeat was a luxury. The women of the region in winter prepare a crab sautedmutton in pastourma the soutzouki which cook with legumes. Abundance ofmilk and salted, was always on the table. Ornithotrofia, kaliergeia vegetableand egg production accounted for family needs. The preservation ofvegetables and fruit in winter was the method of drying. Some of the saltedand kept in vinegar (pickles). All dishes are cooked with other one that theolive tree is not prospering in periochii and oil away from their diet. Sure oil

removed from the flax, sesame, and opium which chrisimopoiousan to fryfish. Endless orchard produced abundant nuts. Thus several festive mealscontaining meat and nuts


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PONTOSThe Sea with rich fisheries and trade produced large quantities of maize,barley PULSES RICE OATS flax hazelnuts, walnuts, chestnuts, apples andpears, while the coast of Sinop and Trabzon was famous auction and tradebonito.Skipjack turbot chub mackerel anchovies were staple foods of mice. Dishes

with meat and poultry cooked on holidays and Sundays. in TrabzonSapsounta Kerasountai kitchen megaloaston was tasty epiroes from Russiancuisine. The Russian salad, can do anything in the piroskikathieroiikanPONTIAKI kitchen. The potato protokaliergithike in 1872 in Adapazar of Izmitand spread in the late 19th century in Asia Minor and came to festive meals.Common throughout Asia Minor is keskesi or fallow or Kourkouta, the grapeleaves and the Ionia nerompoureko

IONIAIn the kitchen the dishes coexisted Ionia of Asia Minor, the political kitchen,with the use OIL specificity due to the abundant production. Fish andvegetables greens LEGUMES were the backbone of the diet

On one side of the Aegean for centuries lived a cuisine based on LEANconservative rural and dependent on local materials, conservative and notaccepting external effects in a few mountainous areas, the prevailing range ofbutter which was lack of variety. In the kitchens of Patras Athens and Syros

appear first books cooking. Together with the refugees from Asia Minor camethe renovation of the Greek cuisine The rural areas are fed with the gatheringof wild herbs and roots bulbs. In Crete, Cretans eat trogontas roots. Fromthere came out and saying that hunger and donkeys Cretans fatten ..

Monkish Cuisine The monks were divided into two major categories, the monastic andmulatto Monastai were askitai the anachoritai th fed shoots and weeds inlentils and wild honey soggy and media rusks The second category was themulatto monks who befriends rulers and emperors cycles them, so the tablesand meals parethetan was extremely rich in dishes prepared from all kinds ofvegetables and fish kreata.I study is designed to raise all the food history ofkings and emperors of the Roman and Byzantine empire throughOthomanikis restoran that syndeounti taste with the leading persons in localhistory prigkipises black women - black widows in the city provide informationto gourmets in the area restoran the cauldron on fire, the tea and the

samovar we transpose the original tower this time. Only four people arguethat the theatrical tastes and culture of the ByzantineLooking at various sources, we found documents tell us about the diet of theGreeks over the centuries. Below you can read the nutrition habits of ourpeople from Homer's earliest years. Describe the foods and recipes from


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ancient times, eating habits of the Byzantines and our grandparents beforethe invasion of the modern diet.The ancient Greek cuisine is the last year being studied. The written texts ofantiquity describe highlights of the eating habits of our ancestors on theisland and mainland Greece. The types and shapes of containers, utensilsand cooking tools that bring come to light during archaeological excavations

testify to a highly advanced and healthy cuisine.From the Odyssey collect data on the tastes of the Greeks of his day

century BC 8. As much as we lookstrange the Greeks of the Homeric Age supported the diet mainly of meat:raw offal, heifer, kopadisia lambs, goats, calves especially thighs, the wholethickness of goats and the horse prefer thick toasted pakia. The meat theyate grilled in Thrace. They made bread from wheat and barley and even usedto have a variety of breads that were current as pies. Also cultivated vetch,clover and capers. They had developed cheese, drinking milk, whey and

cheese they made. The wine was necessary accompaniment to meals. TheOdyssey refers to: blonde wine nechtari red, black and white wine sweetwine. Wine of the watered down and drank before in their mouths dripped afew drops on the floor offering to the gods. There was, of course, olive oil, butit was mainly other use ... This coating with their bodies after bathing! Wedespise and natural fruits.

To a typical passage from the Odyssey:

Here FOUNTOMENI grow tall trees: pear, pomegranate, apple with brightfruit, sweet figs and olives FOUNTOMENI foliage.-Foreign, really THA'THELA whether to'd be my xomera you work in, theedges can collect thorns on fences or plant trees? And I'll guarantee breadfor the whole year (.....)

O Athenaeus, the author of Deipnosofiston, who lived in the 3rd AD century,describes a dinner given by the wealthy Karanos on the occasion of themarriage:At first, he says, offered to each syndaitimona a silver cup and a goldendiadem. Then started to come the silver and bronze discs with the dishes:Chicken, roast ducks and geese, goats, hares, pigeons, turtle doves andpartridges. This was followed by a break to play music and aviltrides. Part ofroast suckling pig lying on her back on a silver tray. His belly had filled withchewing gum and baked ortolan, oysters and scallops covered with egg yolks

...

We know today that our ancient ancestors, especially the Macedonians andthe Thessalian ... ate well! The Mycenaeans, from the 15th and 14th century


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BC, were a staple food cereals and used the words "wheat" and "barley".Also ate a lot of figs, honey and cheese. The ancient Greeks were the firstrecorded means of cooking, from the 5th century BC Since the texts havesurvived to our day, we know that our ancients created the first record ofgastronomic world. And, indeed, were even sweet flavors, which are ignoreduntil we came from ... China!

Can the ancients knew not the rice, sugar, maize, potatoes, tomatoes andlemon, but they used a wide variety of spices for hunting, many onions, greenolive oil flavored with mint or thyme, they made cakes of fine sieve flourmelomeno and wine! Theophrastus mentions 5 varieties of radishes, statingthat Gujarat was one of the sweetest. We know that the ancients ate radisheswith bread for breakfast! From Plato, Hesiod, Plutarch and other writers, wehave several descriptions of the dinners of the ancients.

To some menus that come to us from those years:Appetizers:Chick peas with garlic and patzariaCracked black olives with cheeseSalads:ThalassaiaSpinach, onion, capers, octopus tentacle with shrimp, mussels and squidKyklopaia

Rocket scratch with goat cheese, olive oil and vinegarPrassaiaCabbage, rocket, celery, asparagus, eggs with pine cones, nuts, bulbs,grapes and pomegranatesMain dishes:Belly pork with sweet and sour sauce, honey, thyme, vinegar, garlic &chickpeasStuffed pork fillet with sliced plums with dark sauce, accompanied withartichokes and mashed peas.

Shrimp with Vinegar and honey together with zucchini and cauliflowerSweets:A variety of dried fruit (prunes, dried figs, walnuts, almonds, dates, nuts andhoney-Attic, with or without yogurt).Kokkora - dried figs with walnuts and honey.Pomegranates and apple pieces with yogurt and honey.

O Aristophanes in Peace gives us a very beautiful text that describes a hot,homemade meal:

What is beautiful like rain is over and now the seed ... There comes aneighbor and says:-Komarchidi, to tell what to do in such weather?-Let me tell you, I want to tsouxo bit, and a god to bring convenient ... E, F,


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our warm three dishes beans, and put in a little wheat ... Get us and quite afew figs. And someone please go and shout from the field in Mani, his slave.With such a long time can not now be vlastologima and carving. The field isfull of mud.

And the house tell me to bring the gum and the two spin-yet-milk and four

pieces of a rabbit ... if it grabbed the no overnight paliogato. Listen in and textcharchalemata pidihtos. Of these, child, bring us the three, the other Give methe old man. And requested from the Aischinadi give you myrtles, but look tohave more fruit ... And as you go on the road is over-your-shouted andCharinadi to come and drink it with us, once and for God to bring convenientand the crops are doing well ...

Plutarch on Lycurgus, tell us the famous Spartan soup kitchens:The soup kitchens of the Spartans was composed of the black broth (we do

not know what exactly they made), boiled pork, wine, cake and sweet breadfrom barley.Dionysius, tyrant of Syracuse, bought a cook from Sparta and gave themandate to manufacture the black broth, which is so loved by the Spartans.But we managed not to swallow the first spoonful and spat. Then the cooksaid: 'To try this food, you first need to Spartan gym and swim in the Euro.The ancient Greek diet is the basis on which "run" any healthy diet in mostparts of the world. But how know this?What is gourmet cuisine and that simple, why the former will always be

accurate, while the latter can be both qualitative and affordable and what is'supposed 'gastronomy and what the "bad kitchen? Can eating quality of'human 'prices? At a time when food is one of the major entertainment outlets,the Journalism around this is the new trend and confusion are the many"athinorama" starts a "positive action" under the title "In search of quality andaffordable kitchen 'to' players' both operators of the site as much as youreaders-consumers. The twofold objective: the quality of gastronomy in thecity and the ideal value for money in all our interests. The restaurant ownershave already agreed to call us for that reason by . You can get in the game

and you answer the questionnaire can be found in the magazine and below-your participation is very important!The questionnaire will be published for two other issues and will beaccompanied by an in-depth articles, which raises questions and answers ofconcern to us all. The data from both questionnaires have been sent to therestaurant business and from those of the readers will allow us to formulatean understanding of the trends and desires of each party. The results willlead to the creation of a platform of positions and objectives to help andrestaurants to address the problem and you can enjoy affordable and quality

cuisine was very proud because his wife is an excellent cook, had thereputation of the Pontic community and old in the Crimea that has amongother dishes and the best I can. Leaving, I passed everything from thekitchen and thank you personally, just to have the opportunity to shake the


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hand with the smooth skin from the warm waters and the tightening ring onher finger forever. It was like the hand of my grandmother and my auntToulon, only the warm smile, was much brighter after the flank and twogolden teeth. I look back on those Sundays Tauris, as if I lived in the home.The atmosphere was so warm in the small hall, with various clients gotcaught talking to each other and finally end up to learn. There he was was

impossible; Not at all likely. This purple soup was sailing over the dishes,xinoutsiki and nutrition, I felt that I descended into the esophagus, and itreached the stomach. In some mysterious way and blood was flowing in myveins and direct and active enough to my nails painted pink to even thoseblaviasmena and icy cold. So the can, recorded in my conscience as amedicine. And now that I think about something plof Alexandra somethingcan of Tabriz, these former Soviets, miracle foods ate more. Perhaps this iswhy everyone is smiling and they are so warm.The story of May began centuries ago in Ukraine. The name of the borscht

comes from the basic ingredients of the borsch to an old Slavic dialect meantbeetroot. Can this exquisite color painting not only the broth and all othervegetables with the dominant power. Although the primary Ukraine may haveas the main ingredient except the beetroot and meat and even differentmeats in the same boat, can do anything loved so much by the TsaristRussia relations and later the Soviet republics, which now are known variousrecipes for Borscht from Belarus, Moscow, Siberia and even Poland. Each ofthese has as an actor usually kind of meat but often appears a recipe with nomeat, with mushrooms say. The recipe you quote is an old Ukrainian recipe.

When the entries in the index, you will see some changes. This is becausethe Ukrainians do not fix it anymore so simplify procedures and excludingcertain materials (the marrow, for example). The important thing to rememberis that a good Ukraine may have to have so many vegetables that whensomebody put in a saucepan wooden spoon is standing upright. And onemore thing. The Borscht is one of the soups. But no one called the Borschtsoup. The Borscht is it can. Period.Ukrainian Borscht pound of lean beef shank

1 large beef bone with marrow 750 gr. pork chops 2 onions 1 carrot 1 parsley root 1 pound celery root (celeriac a not) 1 tablespoon salt 3 medium beets 3 tomatoes

2 potatoes 1 / 3 of a cabbage (not too cabbage) teaspoon freshly ground black pepper 2 tablespoons tomato paste


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125 gr. ham shanks across track (not sliced) cup dried beans, which will soak in unsalted water century will boil for 2 hours or until soft cup fresh mushrooms, sliced, boiled for ten seven in salted water and drained. 1 tablespoon chopped parsley

3 cloves garlic, crushed or chopped 6 tablespoons Smetana

Put meat, bones and ribs in a pot that holds 4.5 liters, along with 1 onion halfa carrot, half the parsley root and a pound of celery root. Add 2 liters ofwater and 1 teaspoon salt. Bring to a boil and lower the heat. Allow to simmerfor about 1 hour. Hold the meat, discard bones and vegetables. Cheese clothto strain the broth, let cool and remove all fat. If necessary add salt to thebroth in your taste. Preheat oven to 150 degrees. Bake the beets in the oven

for half an hour, or until soft (pierce with a fork or skewer to make sure). Allowto cool slightly and peel them. Rub in very coarse grater or chop them byhand into very small blocks (smaller than the Russian). Keep aside.Depending on how you cut the beets, trim and all other vegetables except thepotatoes (in sticks (julienne) or blocks). In heavy skillet saute the vegetables(no beets) in butter for 15 minutes, stirring frequently. Cut tomatoes in halfand rub them into coarse grater until you are left in your hand just peel andthrew it. Clean the potatoes and cut into 6 cubes each. Remove the heart ofthe cabbage, and cut the sheets into squares approximately 2 centimeters or

more smaller. Put the meat broth to boil, add potatoes and pepper and let boilfor 10 minutes. Add the cabbage and let boil for another 10 minutes. Add thesaute vegetables, beetroot, tomatoes and tomato paste and simmer fo

Documents

53b TASTES OF ANCIENT EMPIRES Eg