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Belarusian cuisine shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region. ==History== The history of gastronomy in Belarus reveals a highly exotic cuisine. In the early 15th century whole fried aurochs, the ancestor of domestic cattle, from the primeval Belaviezha forest that is now a national preserve, were sent as a gift to the German emperor. 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. Aside from its predominantly Ruthenian roots, Belarusian cuisine is very close to Lithuanian and Polish, because of the intermingling of these three peoples first within the Grand Duchy of Lithuania (11th-15th centuries) and later within the Polish-Lithuanian Commonwealth (16th-17th centuries). Though the Belarusian nobility, like the Polish elite, borrowed much from Italian, German, and French cuisines, this influence hardly made itself felt in the diet of the peasant majority. Still, some of the borrowed dishes 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 potatoes, typical for German cuisine. The political upheavals of the 20th century completely wiped out the former privileged classes and many traditional upper and middle class dishes went down the path of oblivion. The very idea of a separate Belarusian cuisine was treated with suspicion. Only after World War II did it occur to the communist authorities that the proclaimed ‘flourishing of national culture’ should also be evident in the cuisine. The only source permitted for such a culinary reconstruction was the heritage of the poorest peasants as of the 1880s, a time when primitive rural lifestyle was already on the wane. Chefs were instructed by the Party to create the new Belarusian cuisine from scratch. Dish names, recipes, "authentic" kitchenware – all were reinvented anew, as though ten centuries of history had never existed. Only the sudden advent of independence in 1991 brought an opportunity to restore these lost traditions, and a great deal still remains to be done here. Modern Belarusian cuisine is still heavily influenced by its recent Soviet past, and many local restaurants feature Russian or Soviet dishes rather than true specialties of local cuisine. Some Belarusians may have more interest in Italian, Chinese, and Japanese cuisine than with the careful restoration of their own culinary heritage. However, draniki (both plain and stuffed), boršč, haladnik, mačanka, zrazy, cold meat rolls, eggs stuffed with mushrooms, halubtsy, fried raw pork sausage and bliny are likely to be found everywhere, as well as sour rye bread. According to many locals in a recent survey many locals also eat a lot of potatoes. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Belarusian cuisine」の詳細全文を読む スポンサード リンク
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