|
Serbian cuisine ((セルビア語:српска кухиња / srpska kuhinja)) is a heterogeneous cuisine, sharing characteristics of the Balkans (especially former Yugoslavia), the Mediterranean (especially Greek), Turkish, and Central European (especially Austrian and Hungarian) cuisines. The national dishes include pljeskavica (a ground beef/pork patty), ćevapi (grilled minced meat), and sarma. The national drink is the plum brandy šljivovica. Serbian food is characterized not only of elements from Serbia, but of elements from the former-Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. During the centuries under Ottoman rule, the Balkans were influenced by the rich oriental cuisine and some of the most traditional Serbian dishes have common roots with those of Greece and Turkey. Centuries of Austrian and Austro-Hungarian rule richly influenced Serbian cuisine, especially Serbian desserts. In recent times, the Serbian diaspora has spread the cuisine across the world. ==History== William, archbishop of Tyre, who visited Constantinople in 1179, described the Serbs: ''"They are rich in herds and flocks and unusually well supplied with milk, cheese, butter, meat, honey and wax"''.〔William of Tyre, ''Historia Transmarina'' 20.4.〕 The first published cookbook in Serbia is The Big Serbian Cookbook (''Veliki Srpski Kuvar''), written by Katarina Popović-Midzina in 1877.〔(Poglaviti majstori svakog krkanluka )〕 The best known Serbian cookbook is Pata's Cookbook (''Patin Kuvar''), written by Spasenija Pata Marković in 1907; the book remains in publication even today.〔(Istorija pisanja kuvara u Srbiji )〕 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「Serbian cuisine」の詳細全文を読む スポンサード リンク
|