Tradicinė valstiečių mityba Vidurio Lietuvos šiaurėje
LTReikšminiai žodžiai: Lietuvių gyvensena, visuomenė, šeima, maistas, mityba; Paprotiniai valgiai; Tradiciniai valstiečių valgiai; Vidurio Lietuvos šiaurė; Customary food; Lithuanian lifestyle, society, family, food, diet; North of Middle Lithuania; Traditional peasant food.
ENThis paper on the basis of inventories publicated in the folklore literature generalizes the peasant nourishment customs in the North of Middle Lithuania that were observed until World War II. The most characteristic dishes were these: for breakfast - one of these dishes - potatoes with some souce, flour dumplings with curd, meat or potato filling, flour pancakes and milk dumpling soup; for dinner - beetroot or cabbage soup with meat; for afternoon snack - bread, butter, cheese, milk; for supper - milk flour dumpling or potato soup or porridge with sour milk. Efforts were made not to repeat the same dishes for several days in succession. The main Lithuanian dish was rye bread baked every or every second week. The neccesary Sunday morning dish of this region was barley or after World War I wheat flour pie. Especially good dishes were presented during collective assistance events in order to keep authority. Fasts were strictly kept up to World War I, then people cooked gruel out of rye flour and ate it with cooked potatoes, herring, oil, they also cooked oat jelly. During the baptism, marriage, burial events and commemoration of the dead baked geese stuffed with apples, cabbage and carrot, also little pigs of several weeks age, rolls with meat, bacon or curd and pastry were served. Between the Wars I and II tarts appeared. These drinks were used: bread kvass, maple or birth sap, camomile, lime blossoms or dried carrot tea, though the most popular was beer out of barley malt. The Latvian custom to make drink out of groats and sour milk was taken over. [From the publication]
