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( Belarusian cuisine)
Although Belarusian cuisine derives from the same common sources as those of its neighbours - Lithuanians, Ukrainians, Poles, and in later times Russians - it is sometimes considered as somewhat less rich and impressive than those of its imposing neighbours.[citation needed] In fact, however, this may result from the general lack of national identity which still continues to hold back the development of a nation and also led to the loss of many culinary traditions in the last 100 years. Yet the history of gastronomy in Belarus reveals a highly exotic rather than a poor cuisine. In the early 15th century whole fried aurochs from the primeval Belaviezha forest, now a national preserve, were sent as a gift to the German emperor.[citation needed] The records of exports of the candied roots of Sweet Flag (Acorus calamus) to Western Europe date back to the 16th century. First mentioned in an early 17th century political pamphlet, baked goose with green peppers was still a popular dish for November feasts – All Saints and St Martin’s – in the mid-19th century was served by an emigrant, count Abukhovich-Bandinelli, to his friends in Paris.[citation needed] Aside from its predominantly Ruthenian roots, Belarusian cuisine is very close to Lithuanian the first Belarusian state entity, the Polatsk principality, conquered Lithuania back in 11th century, and remained the core and center of the state for some 200 years. In the 13-14 centuries, however, Lithuanians gained the upper hand, and gradually took over today’s Belarus, as well as much of today’s Russia and Ukraine, creating a huge Grand Duchy of Lithuania which at one time in the 15th century extended from the Baltic to the Black Sea to form Europe’s largest state. The majority of its citizens were Belarusian-speaking, and Old Belarusian language was the main official language. After the union with Poland in 1569, Polish influence became strong in the Grand Duchy of Lithuania. Though both the Polish elite and the Belarusian nobility borrowed much from Italian, German and French cuisines, this influence hardly made itself felt in the diet of the serf peasant majority until the abolition of serfdom in 1861.[citation needed] Some of the borrowed dishes, however, spread throughout the society, such as lazanki (a mixture of flour dumplings and stewed meat, related to Italian lasagna) and, above all, various dishes made of grated potato, typical for German cuisine. Since wheat does not grow well in a cold and wet climate Belarusians were always fond of a kind of somewhat sour rye bread, and the most traditional hard drink, harelka, closely related to Russian vodka, was distilled primarily from a rye malt. Like other Slavonic peoples, Belarusians could boast of a huge variety of bliny (pancakes) of various thickness, plain and filled, made mostly of wheat or buckwheat flour, but also using oatmeal (tsadaviki).
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