Abstract
The article is based on cookbooks popular at the start of the 20th century and follows on culinary trends, food preferences, and hygiene practices. The study engages in the discussion of culinary books by Osypa Zaklynska, Vira Yashchynska, Olha Franko, and Zynoviia Klynovetska. Comprehensive analysis of these culinary works helps identify dishes popular as in the city so in the rural areas. The article also studies now obsolete practices including cooking meat of wild animals. It identifies and uses regional names for currently rare types of fish, which prevailed in a standard diet of the early 20th century. The general commentary provided by the authors of the books and their practical advice helped investigate culinary trends and manners prevalent at the dawn of the 20th century. Detailed study of food recipes facilitated the analysis of daily nutritional requirements, as well as issues associated with identifying and recognizing food of poor quality. The article also touches on the history of culinary preferences in Ukraine and development of culinary terminology. The article pays special attention to analyzing cooking utensils terminology which is now obsolete or has only regional use. It focuses on the most popular ways to cook food in the early 20th century, as well as new methods brought on by new available technologies. The article explains the reasons behind popularity of a number of non-alcoholic drinks, including coffee. It also touches on the available biographical information related to the culinary book authors. The article raises questions of women’s responsibility for selecting and buying products, their assortment, quality and quantity; cooking for festive and everyday occasions; decorating and serving dishes, as well as availability and serviceability of kitchen utensils. Attention is also paid to representations about hygiene of kitchen appliances, storage of food products.
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