This is not the first article about the fastest animals on the planet. We have previously written about the fastest animals living on land and the fastest birds that cut through the air. The main focus was on the speed due to which animals turn into successful "hunters", but also many of them get a chance to escape from these "hunters".

The special structure of the skeleton and the strength of the limbs makes many animals the fastest land creatures, also, in principle, applies to feathered friends, who, in addition to all of the above, also skillfully use air currents. But what about the inhabitants of water spaces? What allows them to learn the title of "the fastest animal" living in the ocean, sea or fresh water?

Sailfish fish

Sailfish fish (lat. Istiophorus platypterus) Is the fastest fish in the world. Inhabitant of tropical and subtropical seas and oceans, in addition, it is found in the Black Sea, where it comes from the Indian Ocean. This fish got into the Guinness Book of Records due to its unique structure (characteristic dorsal fin) and the tremendous speed that a sailboat can reach up to 100-109 km / h. The speed has been proven in tests conducted in Florida (USA). The length of the sailboat can be up to 3.5 m, weight - 100 kg.

Atlantic blue marlin

Atlantic blue marlin (lat. Makaira nigricans) belongs to the Sailfish family. Although they do not have such a huge dorsal fin like sailboats, they are almost as fast as they are. This fish grows up to 4-5 m, weighs about 800 kg, but it can easily overtake many species of sharks, and other inhabitants too. Able to reach speeds of up to 85 km / h. It should be noted that images of marlin are on the coats of arms of the Bahamas and Seychelles, and it was this fish that the hero of Ernest Hemingway's "The Old Man and the Sea" hunted for.

Atlantic mackerel

Not everyone knows the fact that one of the most popular commercial fish, namely the Atlantic mackerel (lat. Scomber scombrus) is capable of developing an incredible speed - 75-80 km / h! It is at this speed that mackerel can swim during spawning or when making a throw. Mackerel is an inhabitant of the warm seas: Mediterranean, Marmara and Black. During summer migrations it swims to the Baltic, White, North and Barents Seas. It feeds on zooplankton and small fish.

Atlantic bluefin tuna

Atlantic bluefin tuna (lat. Thunnus thynnus) - a species on the verge of destruction. According to the latest data, its number is about 6-7%. It is also one of the fastest fish on the planet. The tuna can swim at speeds up to 75 km / h. Bluefin tuna is a warm-blooded fish that lives in the Barents Sea and in the waters of Greenland, as well as in the warmer waters of the Gulf of Mexico and the Indian Ocean. It grows to an impressive size: more than 4 meters in length, and weighing more than 500 kilograms.

Yellowfin tuna

Yellowfin tuna (lat. Thunnus albacares) is slightly inferior to its relative, both in size and in speed. Its length can be about 2-2.5 m, weight - 200 kg. This large fish is capable of speeds up to 70 km / h. Yellowfin tuna got its name for its bright yellow fins (dorsal and anal), as well as for longitudinal white-yellow stripes on the body.

Blue, or blue shark

Blue, or blue shark (lat. Prionace glauca), she is also mocoi - the most common shark in the world. This is a fairly large shark, the length of its body can reach 4 meters, and weigh about 200 kg. The speed that this predator can develop is about 65-68 km / h. The blue shark feeds on cephalopods, bony fish, crustaceans and even small sharks, whales and seabirds.

White-winged porpoise

White-winged porpoise (lat. Phocoenoides dalli), also known as the Dall porpoise, is a predator that can grow up to 1.8-2 meters. Lives in groups - up to 20-30 individuals. It can swim at a speed of just over 56-60 km / h. In pursuit of prey, it is capable of diving to a depth of 500 meters. It hunts mainly at night.

Atlantic tarpon

Atlantic tarpon (lat. Megalops atlanticus) Is a large fish that resembles a herring, but tarpon has nothing to do with it. Tarpon does not belong to commercial fish, but their meat is used for food. Tarpon is caught with a fishing rod, since this fish is found in shallow waters and off the coast. The maximum speed at which the tarpon can sail is 56 km / h. When the tarpon lacks oxygen, it rapidly jumps out of the water to swallow air.

Killer whale

Killer whale (Latin Orcinus orca). flickr / Kingdom Animalia

Killer whale (lat. Orcinus orca) - one of the largest mammals living in the oceans. She is capable of speeds up to 55 km / h. She needs such speed to hunt various marine animals. Speed \u200b\u200band intelligence turn into a formidable and dangerous predator.

Tiger shark

Tiger shark (lat. Galeocerdo cuvier) Is a predatory fish with a large mouth and sharp beveled teeth. Thanks to this structure of the teeth, the shark easily straightens with the turtle shell. The speed of sea turtles does not exceed 35 km / h, and is capable of reaching speeds of up to 55 km / h. At such a speed it is not difficult to catch up with the turtle. Then why does she need such high speed? Probably in order not to become a victim of a larger predator itself.

As we can see, in the waters of the World Ocean, speed is simply necessary both for the predator and for those who want to escape from the predator. Everything in this world is relative: today you are hunting, and tomorrow they are already hunting you.

Another Ukrainian national dish - egg and rice pie... Yes, everyone knows this taste, but many are accustomed to seeing the combination of such filling with dough in small ruddy pies.

Kulebyaka- of course, a traditional Russian dish with a complex filling. Initially, the dough for the dish was yeast, and the filling included chicken, buckwheat flakes and parsley. Nowadays, the recipe can change due to the large gastronomic choice.

Yupka - a dish of Uzbek cuisine - is a multilayer (about 12 layers) flat cake made of unleavened dough stuffed with beef.

Pastel de choclos originally from Chile, it looks more like a casserole in its recipe, but it is still customary to call the dish a pie. The dough is made from corn flour - a favorite and popular grain of local residents, milk and vegetable oil. Chicken and olives are used as filling.

Kokki-likki - a pie from Scotland, where it is most often prepared during the Christmas holidays. The dough for the dish is puff, and the filling is always the same: chicken ("cocchi") and leek ("licks").

Greek meat pie made from puff pastry stuffed with beef. A fairly simple but tasty combination.

Appetizing for sure peach pie is a favorite of Swiss baked goods. The recipe for this culinary masterpiece is quite simple: shortbread dough and peaches without skin and seeds.

English pie - a classic recipe for the inhabitants of foggy Albion. Juicy filling of beef and lamb kidneys under a crispy dough top with dry thyme.

Meat pie from Irish cuisine is made from shortcrust pastry. The filling is spicy and aromatic: pork and celery.

French pie with plums - appetizing and tasty. The base is shortcrust pastry, and caramelized fruits are placed inside.

German plum pie differs from the previous one in that yeast dough is used, and fruits are exceptionally fresh, without pits.

Originally from Italy - chicken and zucchini pie - difficult to call a pie, but nevertheless. It is famous for its complex, but very tasty filling, which includes: raw smoked brisket, tomatoes in its juice, zucchini and chicken thighs. All this is covered on top with slices of a loaf.

And finally viennese strudel, known since the days of the Austrian Empire. The complex recipe of the dough does not stop baking lovers on their way to obtaining a delicious and aromatic dessert. The filling is made from apples, raisins,

In Russia, pies were baked with or without reason. There was always a kurnik on the wedding table. It was based on butter or unleavened dough, and buckwheat porridge, chicken, mushrooms, sauerkraut and much more served as the filling. Kalinnik was often baked in honor of the name day. Viburnum berries were dried especially for this, then they were ground into powder, mixed with rye flour and on the basis of this mixture the dough was prepared. This pie had no filling. On weekdays, on the table one could find a bakeware, which was baked according to the principle of "the leftovers are sweet": everything that remained after dinner - vegetables, meat, was mixed, laid out on yeast dough and baked in the oven.

They know how and love to cook pies in the Caucasus. There, girls begin to teach this art almost from the cradle. Achma, a pie with cheese, does not require any special dexterity and skill from the hostess. But to bake kubdari - a meat pie, you need to try: the filling should be juicy, so that when you bite off a piece, broth flows over your hands. Ossetian pies, widely known in our country, amaze with a variety of fillings. Cheese, herbs, beet leaves, meat, potatoes - absolutely everything is used.

The Tatar gubadiya is very difficult to perform. It is being prepared for several days. The main difficulty lies in the kyrta - one of the components of the filling. To get it, fermented baked milk is poured into a saucepan and cottage cheese and sugar are added. Bring to a boil and then cook for about two and a half hours. Next, almost ready kyrt is laid out on a baking sheet and taken out for a day to dry in fresh air. In addition to cottage cheese, the filling includes rice, raisins and eggs. Everything is stacked in layers and in no case is mixed.

Europeans, who are not used to standing at the stove for a long time, do not bake pies like ours. Of course, the French have quiche lauren, and the Italians have calzones. And according to the cooking technology, they can be classified as pies, although they are distinguished from our kulebyak and pies by their simplicity of execution. You can start learning how to bake with them, but having conquered a small peak, you will want to go further, right?

For 6 persons: flour - 4 tbsp. l., pork (fillet) - 700 g, butter - 150 g, carrots - 3 pcs., onions - 1 pc., celery - 3 roots, eggs - 1 pc., salt, ground black pepper

Cut the butter into pieces, put in a saucepan, pour in 100 ml of water. Bring the mixture to a boil, remove from heat. Add flour. Knead until a homogeneous smooth dough is obtained. Transfer the dough to a floured surface and allow to cool. Peel onions and carrots, chop finely. Chop the celery. Wash the meat, cut into cubes, salt and pepper. Fry with vegetables. Roll out 2/3 of the dough into a circle and cover the greased form with it. Cut off excess dough. Lay out the filling. Roll the remaining dough into a thin layer, cover the cake and pinch the edges. Brush with beaten egg. Bake for an hour. Remove from oven and cool in a mold for 20 minutes.

Calorie content per serving 290 kcal

Time for preparing from 60 minutes

7 points

For 6 persons:puff pastry - 400 g, salmon (or salmon) fillet - 500 g, spinach - 250 g, cheese (hard varieties, grated) - 200 g, eggs - 1 pc., lemons - 1 pc., salt, ground black pepper

Put a pot of water on the fire, let it boil and quickly add the spinach. Remove from heat, squeeze water, set aside.

Roll out the dough into a thin layer. Put grated cheese, spinach and fillet on one part of it, salt and pepper, cover with the second part. Brush the edges with a beaten egg. Bend and pinch them. Grease all the dough with the remaining egg and bake for about 30 minutes. If the dough starts to bake too much, cover it with foil. Take out, cool, cut into portions, pour over with lemon juice, serve.

Calorie content per serving 270 kcal

Time for preparing from 60 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: yeast dough - 500 g, tomato sauce - 4 tbsp. l., mozzarella - 100 g, tomatoes - 1 pc., chicken fillet - 2 pcs., onions - 1 pc., cheese (hard varieties) - 200 g, sunflower oil

Rinse chicken fillet, cut into small cubes, onion - half rings. Fry everything in sunflower oil. Cut the tomato and mozzarella into slices.

Roll out the dough into a thin layer, cut out two identical circles from it. Grease half of each with tomato sauce, put the filling on this side. Fold the dough in half, pinch the edges. Bake for 20 minutes at 180 ° C. Take out, sprinkle with grated cheese. Serve to the table.

Calorie content per serving 240 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: flour - 3 cups, apples (large) - 4-5 pcs., sugar - 1.5 cups, butter - 120 g, vegetable oil - 1 tbsp. l., cinnamon - 1 tsp., powdered sugar, salt

Mix flour with salt, add sugar (1 cup) and vegetable oil. Then pour in water (0.5 cups), knead the dough. Divide it in two and put it in the refrigerator. Cut the apples into slices. Melt the butter, add the apples and sugar. Cook for 15 minutes. Transfer the apples to a bowl. Boil the juice remaining in the saucepan for another 15 minutes, then pour into a bowl with apples. Add cinnamon, stir. Put one cake in a mold, make sides. Add the apple filling. Cover the pie with the remaining dough and pinch the edges. Bake for an hour, sprinkle with icing sugar.

Calorie content per serving 310 kcal

Time for preparing from 50 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 6 cups, milk - 3 cups, dry yeast - 2 tbsp. l., feta cheese - 1 kg, butter - 100 g, ham - 100 g, sugar - 1 tbsp. l., vegetable oil, salt

Pour the flour on the table, make a depression, pour in warm milk, add yeast, sugar, salt and knead the dough. Place in a warm place for 2 hours, then stir. Mix cheese with finely chopped butter, mash. Add chopped ham to the mixture. Divide the dough into two parts, knead each part with your hands into a cake. Put the filling in the center, distribute it evenly. Bring the edges of the dough to the center and pinch. Press with the palm of your hand to form a cake about 1.5 cm thick. Bake for 15 minutes on a greased baking sheet.

Calorie content per serving 390 kcal

Time for preparing from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons:puff pastry - 500 g, fish fillet - 500 g, rice - 50 g, onions - 1 pc., cream - 50 g, eggs - 1 pc., lemons - 1 pc., vegetable oil, salt

Rinse the rice, boil. Chop fish and onion, pour over lemon juice, stir and leave for 30 minutes, then add rice, cream, salt, mix.

Line a baking sheet with parchment paper. Lay out a layer of dough, cut out the shape of a fish (form a tail from scraps). Lay out the filling. Grease the edges with an egg. Cover with the remaining dough, pinch the edges. With the tip of a knife, draw fish scales, grease with vegetable oil. Bake for 20 minutes.

Calorie content per serving 220 kcal

Time for preparing 80 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: flour - 1 kg, butter (melted) - 400 g, suluguni cheese - 1 kg, eggs - 5 pcs., sour cream - 200 g, salt

Beat eggs, add water (200 ml), flour and salt. Knead the dough. Divide it into eight parts. Make a ball out of each. Roll them thinly into large circles. Put one layer on oiled parchment, grease with some of the melted butter. Grate cheese, mix with sour cream and half of the remaining butter. On a layer of raw dough, put in a stack of four boiled layers, each greasing with oil. Put three more layers of dough on top, also smearing them with oil. Spread out the remaining filling. Fold the edges of the raw dough up.

Preheat the oven to 200 ° C. Cover the achma with the last layer. Put a sheet of foil on top. Bake in the oven for 15 minutes, then reduce the temperature to 180 ° C, remove the foil and bake for another 10 minutes.

Calorie content per serving 320 kcal

Time for preparing 60 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: flour - 200 g, butter - 150 g, cream - 200 g, eggs - 3 pcs., cheese (hard varieties) - 150 g, broccoli - 200 g, salt

Mix oil with flour, add 3 tbsp. l. ice water, knead the dough. Form a ball and refrigerate for an hour. Cook the broccoli for 5 minutes. Divide into inflorescences. Grate cheese on a coarse grater. Beat eggs with cream, add salt, half of the cheese, stir. Distribute the dough in shape, make sides. Sprinkle the remaining cheese over the base. Put broccoli, pour egg mixture. Bake for 30 minutes.

Calorie content per serving 290 kcal

Time for preparing 40 minutes

Difficulty level on a 10-point scale 4 points

Photo: Fotolia / All Over Press, Legion Media

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National dishes are the most important component of the culture and traditions of any country. Agree that no trip is complete without tasting the local cuisine. Sometimes incredibly tasty, sometimes strange or unusual for us, this food reflects the identity and spirit of the people.

Indian barfi with coconut and milk

You will need:

• 50 g butter (softened)
• 100 g milk powder
• 2 tbsp. l. icing sugar
• 1 tsp heavy cream
• 150 g condensed milk
• 100 g coconut flakes
• 100 g assorted nuts

Preparation:

1. First, let's make milk barfies: in a deep bowl we mix milk powder, soft butter and icing sugar.
2. Grind the nuts into small crumbs with a blender. And add to the total mass together with cream.
3. Mix everything together and place the "dough" in the cold for 10 minutes.
4. For coconut barfies, combine condensed milk and coconut flakes. We mix. Then we put the mass in the cold for half an hour. The shavings should be soaked in the condensed milk.
5. After 10 minutes, form balls of the same size from the milk mass, and then give them a cubic shape. The mass turns out to be very plastic, which allows you to sculpt any simple shapes.
6. Roll up small balls from the coconut mass, roll them in the remaining coconut flakes.
7. Put coconut and milk barfies on a plate. Top with cashews and pine nuts if desired.

Fruit marshmallow is a traditional Russian sweetness

You will need:

• 1 kg plums
• ½ cup granulated sugar

Preparation:

1. Wash the plums, dry them, cut them in half and take out the seeds. We spread the halves of the plums on a baking sheet covered with parchment and send them to the oven, preheated to 170-180 degrees (depending on the size of the plums), for 20 minutes.
2. We take out the plums from the oven, let them cool slightly and puree with a blender until smooth. Add granulated sugar. Mix thoroughly.
3. We line the baking sheet with parchment or a silicone mat and spread the plum puree with a spatula in an even layer about 5 mm thick. We put in the oven, preheated to 60-70 degrees, for 6-8 hours, until the candy is completely dry and smooth.
4. Carefully remove the marshmallow from the parchment, cut into strips and roll into rolls. For long-term storage, put in a jar and close tightly. Or we are in a hurry to try it with tea.

Australian Lamington Pastry

You will need:

For biscuit:

• 3 eggs
• 150 g sugar
• 20 g butter
• 150 g flour
• 1 tbsp. l. baking powder
• 60 g potato starch

For the cream:

• 100 g butter (room temperature)
• 100 g dark chocolate
• 50 g sugar
• 250 ml milk
• 200 g coconut flakes for sprinkling

Preparation:

1. Preheat the oven to 180 degrees. Beat eggs until fluffy, then add sugar and beat until sugar is completely dissolved.
2. Add 3 tbsp to the butter. l. boiling water, then pour into the egg mixture, continuing to beat.
3. Pour sifted flour, starch and baking powder into the finished egg mixture. Stir gently with a spatula from bottom to top. The dough must retain its lush texture.
4. Put the finished dough in a square shape covered with baking paper. Bake the biscuit in the oven for 30 minutes.
5. Focus on your oven and, in any case, check the readiness of the biscuit with a wooden stick.
6. Cool the finished biscuit. And then cut into squares.
7. For the cream in a water bath, melt the chocolate with the butter, stirring with a wooden spoon.
8. Mix milk with sugar and heat slightly. Then add to the chocolate mass, remove from the water bath and put on fire.
9. While stirring, cook until the mass thickens.
10. Pour the finished cream into a wider plate and let cool slightly. Separately prepare a plate with coconut flakes.
11. Dip the pieces of sponge cake alternately in the chocolate sauce, and then coat them evenly on all sides with coconut flakes. Can be joined in two halves with whipped cream.
12. Let stand for at least 3 hours before serving.

Sweet Vietnamese rolls

You will need:

• 4 sheets of rice paper
• 2 bananas
• 2 pears
• 100 g nuts
• 2 tbsp. l. honey
• 150 g cheese (preferably soft cheese that goes well with fruit)

Preparation:

1. Cut the peeled fruit into cubes and add small pieces of cheese to the mixture. Add honey and stir in delicious sweet roll filling.
2. Spread some napkins on the table. Pour cold water into a bowl. Dip the sheets in water for a minute (or as per the rice paper instructions).
3. Place them on napkins and let sit for a while. After a couple of minutes, the paper will become plastic.
4. Spread out the filling and wrap the rice paper fruit rolls as you like.

Japanese mochi balls with ice cream

You will need:

• 4 tbsp. l. Sahara
• 3 tbsp. l rice flour
• 6 tbsp. l. water
• 150 g ice cream
• dye optional

Preparation:

1. We knead the dough. Add 5 tbsp to the flour with sugar. l. water.
2. Stir. The result is a fairly uniform stretching mass. If you want to add color - it's time!
3. We put in the microwave for exactly two minutes, covered with a damp, damp paper towel. We take out, add another spoonful of water, stir and put in the microwave for another minute, also covering with a towel.
4. Let the dough cool, stirring constantly. The dough is perfectly molded in a warm state, and when it cools down, it loses its elasticity, so we start molding right away. Cover the board with cooking film, sprinkle with flour. Sprinkle the hands with flour as well. We take out a little dough, crush it with flour and make cakes from it.
5. The size of the cake depends on the size of the filling. Ideally, the thinner the dough layer, the better. We get flat cakes either by stretching the dough or tapping it with our fingers.
6. Put ice cream in the center of the cakes. We pinch the edges.
7. Put it on a dish lightly dusted with flour, and crush it on top with it. Dessert is ready! (Dessert is stored in the freezer for a long time, but it is better not to freeze it again. If you expect guests to arrive, first remove it from the freezer 20-30 minutes before the filling has time to become soft.)

Argentine cookies "Alfahores"

You will need:

For the test:

• 2.5 cups flour
• 1 cup starch
• 200 g margarine
• 3 yolks
• 3-4 st. l. rum
• 2 tsp baking powder
• 100 g sugar

• 1 can of boiled condensed milk

For decoration:

• 1 cup powdered sugar
• chopped nuts

Preparation:

1. Grind margarine with sugar. Add yolks, rum (optional). Mix thoroughly. Put in the starch and add the sifted flour with baking powder.
2. Knead the dough that does not stick to your hands.
3. Roll out the dough about 0.4-0.5 mm. Cut out circles with a diameter of 8 cm.
4. We bake in the oven at 150 degrees for 15–20 minutes. Attention: the biscuits should not brown, after cooling they become very fragile.
5. We take it out of the oven, let it cool.
6. Lubricate one circle with a thin layer of condensed milk. Put another one on top. We coat the sides with condensed milk.
7. Roll the sides in nuts (you can also use coconut). Sprinkle with powdered sugar.

Czech dumplings

You will need:

• 1 egg
• 1 tbsp. l. semolina
• 100 g flour
• 20 g butter
• lemon peel
• 3 tbsp. l. Sahara
• 250 g cottage cheese
• 150 g strawberries

For the sauce:

• 250 ml milk
• 1 egg yolk
• 1 tbsp. l. starch
• 2 tbsp. l. Sahara
• 8 g vanilla sugar

Preparation:

1. Drive an egg into the curd and add soft butter. Mix.
2. Mix flour with salt, sugar, semolina and zest.
3. Add dry ingredients to curd and knead the dough. Wrap in plastic and refrigerate for 1 hour.
4. While the dough is resting, cook the sauce. Add starch to 50 ml of milk and stir well. Add the yolk. Mix well with a whisk, pour in the remaining milk and add all the sugar.
5. Put on medium heat and, stirring all the time, without bringing to a boil, let the yolk brew.
6. Divide the curd dough into 6-8 parts, knead each part into a flat cake, put chopped or whole strawberries in the middle.
7. Wrap in a ball. Do this with the rest of the test.
8. Throw in boiling water, boil for 1-2 minutes and, turning off the heat, leave the dumplings in water for 10 minutes.
9. When serving, pour generously with vanilla sauce.

Historical events taking place in different countries, as well as their geographic location, culture, traditions, national characteristics and religious beliefs of their peoples have had a great influence on national culinary recipes.

The methods of cooking many dishes have been improved over the centuries and often today, without realizing it, we use recipes and methods of preparing various dishes that have been known for a very long time.

The use of methods for preparing various dishes, a variety of kitchen utensils and utensils, and the use of various spices largely depend on the geographical location of the country. So, for example, in Asian countries, it is customary to use a large amount of various spicy herbs for cooking, and for cooking pilaf (which is very common in various Asian cuisines), the use of a cauldron. Sandwiches, sandwiches, pizza, and canapes are very popular for the cuisines of European countries, America, Australia and New Zealand, which are characterized by food that can be prepared quickly enough.

Cooking methods largely depend on the culture and traditions of certain peoples. Often, similar dishes, differing in the use of different types of meat, spices and herbs, can be found in the cuisines of different nations.

The cuisine of each country is interesting and varied. We invite you to take a short excursion into the history, customs and national traditions of the cuisines of the countries of the world.

Azerbaijan is an ancient country with amazingly beautiful and diverse nature, hardworking and hospitable people, original culture and centuries-old traditions. Azerbaijani cuisine is one of the most interesting in the countries of the Caucasus and deservedly enjoys wide popularity ...

One can speak of Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by boundaries ...

Armenian cuisine is one of the most ancient on Earth. From the hoary antiquity originates such a popular dish at present as barbecue (khorovats). The technology of cooking the fish dish kutap is almost the same today as it was 1500 years ago. The dishes of the Armenian cuisine are distinguished by their peculiar piquant taste and pungency ...

The cuisine of the peoples of the Balkan Peninsula has special, specific elements, such as addiction to pork, pepper spices, and the indispensable presence of soup in every meal. The geographical location of the Balkan Peninsula has determined the presence of common elements between the culinary traditions of the Balkan countries and the cuisines of neighboring cultures ...

Belarusian cuisine has a long, rich and interesting history. For a long time, Belarusians have maintained close economic and economic ties with Russians, Poles, Ukrainians, Latvians and Lithuanians. And it is quite natural that the Belarusian cuisine influenced the cuisines of neighboring peoples. In turn, the cuisines of these peoples greatly influenced the Belarusian ...

The principles for the development of modern British gastronomy are very similar to those in the Mediterranean. The British strive to use local products, preferably organically grown, while introducing new ingredients that have arrived from distant lands - in particular, spices and herbs from Southeast Asia and the shores of the Mediterranean Sea ...

Like any other national cuisine, Vietnamese cuisine was formed under the influence of the country's geographical location and its history: in the south of the country, more hot red peppers, dried herbs and spices are used in food. Residents of the northern part of the country prefer soups and stew ...

Greek cuisine is based on a relatively limited range of agricultural products. Although the appetizer is served, it often consists only of olives, bread, 'Feta' cheese and tzatziki - yoghurt mixed with grated cucumber and chives ...

Georgian cuisine - distinctive and peculiar - has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shashlik, kharcho soup, etc., have become truly international. Despite the fact that Georgia is relatively small, the difference in the direction of agricultural production of its various regions affects the nature of the cuisine ...

When we talk about Jewish cuisine, we mean: firstly, food prepared according to the strict rules of ritual purity - "kashrut", and secondly, a set of dishes loved by Jews and different from the dishes of other nations: after all, traditional recipes, handed down from generation to generation, contain only the set of initial products that the "Shulchan Aruch" - the code of Jewish laws allows ...

Indian people place particular emphasis on food - it is more than just the process of cooking or absorbing calories. It is a ritual, a health remedy, and a source of pleasure. The ancient Indian culinary tradition had its own rules and customs that govern all aspects of the cooking process ...

It is difficult to single out a single national type of cuisine on the territory of Spain. The country has a huge number of regional culinary schools, traditions and trends, and each of them may differ markedly from the generally accepted idea of \u200b\u200bSpanish cuisine ...

Italy has been a Mecca for gourmets since the days of the Roman Empire, and to this day, Italian cuisine has not lost its former splendor. When creating dishes, the culinary magicians of the Apennine Peninsula rely on the centuries-old experience of their predecessors ...

A characteristic feature of Kazakh cuisine is the wide use of meat, milk, flour products. In summer, almost every Kazakh family prepares ayran - sour milk diluted with water. It is drunk as a soft drink, it is seasoned with various cereal stews ...

In terms of quality, Chinese cuisine is often equated with French cuisine. Cooking has always been regarded here as a real art, poets and philosophers wrote treatises on food and made recipes. Therefore, we can trace the thousand-year history of Chinese dishes through ancient writings and images ...

Korean cuisine has a lot in common with Japanese cuisine. Pork, eggs, rice, soybeans, vegetables also prevail, fish and seafood occupy a significant place, a lot of spices are used for cooking. Soup occupies an important place in the diet of Koreans, without which almost no meal is complete ...

In Malaysia, where so many cultures have grown together over the centuries, national cuisine does not exist as such. It is a skillful interweaving of the best culinary traditions of all those nations that once came here. But all the traditional cuisines of Malaysian peoples are united by one thing - rice, or "nasi" in Malay ...

Mexican cuisine is famous all over the world for its unique taste. It is original and distinctive, combining the cuisine of Indian tribes, Spanish and French culinary traditions. A feature of Mexican cuisine is the abundance of corn or maize, sauces and spices. Fiery hot salsas (chili and tomato) sauces - something without which Mexican cuisine cannot be imagined ...

The traditional cuisine of Moldova is famous for its diversity and sophistication due to the fact that it was formed under the influence of the cultures of many peoples who at different times stayed on the territory of the country (Ukrainians, Russians, Greeks, Jews, Germans, etc.) ...

German cuisine is distinguished by a wide variety of dishes from various vegetables, pork, poultry, game, veal, beef and fish. A lot of vegetables are consumed, especially in boiled form, as a side dish - cauliflower, bean pods, carrots, red cabbage, etc.

Baltic cuisines - Estonian, Latvian and Lithuanian - have a number of common features due to the similarity of natural conditions and the historical development of the Baltic peoples ...

Like any other national cuisine, Russian cuisine has developed under the influence of various natural, social, economic and historical factors. The main feature of Russian national cuisine is the abundance and variety of products used for cooking ...

It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live ...

Thai cuisine is one of the oldest, since its foundations were laid back in the days when an independent Thai state did not exist and the Thais were one of the nationalities of the southern Chinese provinces. Therefore, many of the ingredients and spices of modern Thai cuisine come from China. Also, the formation of Thai cuisine was influenced by the Indo-Sri Lankan culinary tradition ...

The original Tatar cuisine took shape in the process of the centuries-old history of the existence of the ethnos and its interaction and contact in everyday life with neighbors - Russians, Mari, Chuvash and Mordovians, Kazakhs, Turkmen, Uzbeks, Tajiks ...

Turkish cuisine will not leave anyone indifferent - there are nutritious meat dishes, and tender vegetable, and mind-blowing desserts, and hot oriental spices and spices. The traditions of Turkish cuisine are based on one single postulate - the taste of the main product should be felt in the dish, it should not be interrupted by various sauces or seasonings ...

To fully enjoy the Uzbek feast for a European is an impossible task. Not only is the Uzbek cuisine fatty and satisfying. It is customary here to eat slowly, long and tastefully. The long line of dishes boggles the untrained imagination of those accustomed to dieting. Up to ten dishes for a meal - the usual Uzbek hospitality ...

Ukrainian cuisine has earned a well-deserved fame in our country and abroad. Ukrainian borsch, various flour products (dumplings, dumplings, dumplings, cakes, etc.), products and dishes from meat (Ukrainian sausages, cold snacks, game, poultry, etc.), vegetable and dairy products (fermented baked milk, cheese cakes) , all kinds of fruit and honey drinks are very popular ...

French cuisine is conventionally divided into three parts: widespread, regional and haute cuisine, an example of which was the court cuisine of the French kings. It is clear that this division is very arbitrary: after all, for example, a Burgundy dish, which in Paris will be considered regional, in Burgundy itself will be classified as widespread ...

The formation of Japanese cuisine was greatly influenced by China, from where some products were imported, for example, soybeans, tea and noodles, and Europe. Initially, the Japanese cuisine itself was very simple, if not primitive, but at the same time very diverse ...