Geography & Relation to Food
Mostly plains and excellent for growing many grains.
Poland
Both whole and yields high quality black caviar
Sturgeon
Migrated to Yugoslavia during 6th century
Slavic Ancestry
Trademark dessert: Hungarian strudel Dish
Hungarian
Several ethnic groups make up area
Yugoslavia
Diversity in cuisine due to the varying ethnic groups
Yugoslavia
Religions in Central & Eastern Europe
Orthodox, Catholics, & Unaffiliated
Named after the Romans (ruled the land for first 2 centuries)
Romania
Mamaliga: Cornmeal mush Dish
Romanian
The size of combining Arizona & New Mexico
Ukraine
Second largest country in Europe
Ukraine
Main Meal
Midday
Left imprint on cooking methods
Poland
Favorite meats are Pork and sausages dish
Polish
Main religion in Europe
Orthodox
Fertile soil and good climate for agriculture
Hungary
Dominate meals: Meats, stews, vegetables in sour cream sauces, soups
Hearty and heavy foods
1400s: King Corvinus’ wife was Italian
Hungary
Ample amounts of hot peppers, garlic, onions, and highly seasoned dishes
Yugoslavian
Slightly Smaller than Germany
Poland
Plains & plateaus provide fertile land
Romania
Vinegar, sour cream, horseradish
Sour Foods
New countries have formed form Czechoslovakia
Czech Republic and Slovakia
Rich, heavy cuisine: Lots of bacon and caraway dishes
Czech Republic
Hearty Breakfast, Main Meal Midday grain, & Evening: Light meal
Eastern European Meals