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Identifikators:194878
Autors:
Vērtējums:
Publicēts: 22.02.2007.
Valoda: Angļu
Līmenis: Augstskolas
Literatūras saraksts: Nav
Atsauces: Nav
Darba fragmentsAizvērt

Meals at Latvian country in old times were deemed as important and consequential daily rhythm, when all family comes together around the big dining-table. These meals were like family reunion, when they spoke about events of the days, some adventures, and latest developments, discuss latest news, talk scandal about neighborhoods and enjoy an unhurried meal. There were different kinds of porridges, various species of legumes, vegetables, fruits and on special occasions - meat and fish, as well. We have many kinds of popular porridges, such as: semolina and pease pudding, mashed potatoes, barley groats porridge, which dish up with Scotch collap (chipped meat and chopped unions), buckwheat and oatmeal porridge, etc. Bread always held the place of honor on the table, as symbol of welfare and wealth.
Nowadays in Latvia there is very popular leavened rye-bread or brown country bread. Even foreign people like this bread very much and have admit it as tasty dish. Therefore as acute pleasure and dainty Latvian likes newly baked, fresh bread, whatever it’s rye-bread, white bread, baguette, or even some toast, with jam or honey, depend on a matter of taste. And wash down with milk, coffee or tea. Another dainty is the bread-and-butter pudding, which tastes delicious. As to my mind, it’s so tasty to spread some home-made-jam on the fresh bread or just served with fresh real butter and drink with warm milk. Latvian meals are always served with bread of some type. …

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