The Evolution and Reasons for Central European Dietary Habits

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The Evolution and Reasons for Central European Dietary Habits

Introduction

The population in central Europe is drawn from a diverse social cultural and economic background. The climatic conditions of the region are also diverse and they play a critical role in influencing the mode of production in the same. Notably, this has a direct impact on the diets that are assumed by the diverse populations. Historical events had a great impact on the culture of this group of individuals in the nineteenth century. In particular, the increased movement of people is posited to have dissolved the cultural differences that were practiced by specific individuals.

It culminated in emergence of a dominant diet that was considered a regional icon. This was perpetuated by the Hungarians who incorporated various cultural aspects in their cooking. Despite this development, it is worth acknowledging that several other external factors have had significant impacts on the diet of these individuals. This paper seeks to explore the geography, history, culture, religion, indigenous foods and cooking styles of these populations in order to underscore how these influenced their diets and food customs.

Central Europe is comprised of five main countries that include Poland, Slovakia, Romania, Hungary and Czech Republic. Since historical times, populations in these countries have had distinct cultures that slightly differed from each others although they also shared certain aspects that were Tran cultural in nature. In his review, Lesley ascertains that their culture and economic wellbeing was greatly influenced by Germany and Austria (54). During the eighteenth and nineteenth century, all the countries in this region were incorporated in to a single block as an Empire. It is this incorporation that made respective countries to assume certain cultural aspects from other countries. Generally, it can be contended that the region has different micro climates, different geographic regions, varied religious practices and ethnic diversities. These have various implications on the foods and diets that they adopt on a daily basis. Notably, historical experiences played a fundamental role in shaping the diets of these populations.

In his research Massimo cites that at one point in history, Poland, Czech Republic and Hungary were greatly affected by the cultural and political forces of Austrian Empire (32). This led to their assumption of similar diets that reflected the cuisine of Austria. In particular, Hungarian beef and Custard beef pastries were a common aspect of their daily diets. In the nineteenth century, historical evidence affirms that Hungary had an opportunity to develop its independent empire. Romania and Slovakia were subjects to this Kingdom and as such, they were also greatly influenced by the diets of Hungary. This is because the kingdom sought to develop certain specific dietary themes that were unique and one which reflected their nationalistic ideals. In this respect, Lesley indicate that Slovakia and Romania adopted various Hungarian cooking practices as well as part of the aspects of their specialized dishes (56).

This state of affairs changed significantly after the fall of communism when individual states had an opportunity to explore their traditional diets. Nevertheless, it can not be disputed that past political experiences had impacted significantly on their consumption patterns. Thus irrespective of the fact that they made efforts to restore their cultural identity in this regard, they still maintained certain foreign aspects that they had learnt from other countries. Maria shows that the efforts to restore their lost identity were augmented by specific governments that played a critical role in creating cultural awareness (88). Specifically, they established museums and other cultural conservation regions and encouraged rural communities to use the same to their advantage.

Also, Lesley indicates that various movements that were related to fighting for national independence in the region also had a great influence on the development of a cultural identity of the specific nationalities (57). In particular, they encouraged traditional meals that later developed in to symbols of national cooking styles. The historical events during the medieval period also had an influence on the timing of the meals of this population. Notably, this has influenced the eating patterns of these populations to date. In this regard, it is indicated that the population adopted a two meal eating system. The first meal was taken at nine in the morning and the second at five in the evening. In communities that practiced farming, this pattern tended to change during the summer period when farmers are forced to take three meals in a day. This was because they worked in the fields all day long and even took their midday meals from the same. However, during winter, they often reverted to the two meal system that they adopted during the medieval period.

In communities that grew grains, their first meal comprised of bread and cheese or with lard, mainly because it was easier to transport. However, in the mountainous regions such as Carpathian basin and Transylvania, morning meals were mainly hot and they comprised of cornmeal mush. Notably, this was because of the chilly weather that characterized such areas.

Also, it is indicated that almost the entire region grew grains such as maize and wheat. As such, bread was a staple food that was widely employed by the population as part of most of their meals. In most instances, this was accompanied by soup, vegetables or lentils. After the introduction of maize, John indicates that most of the farmers in the countryside resorted to this and it replaced the wheat and barley (77). This was because the weather was not favorable for production of sufficient quantities of wheat. In fact it is indicated that irrespective of the fact that bread was considered a staple food for the population, it was hardly baked form pure wheat. In stead the population employed a mixture of other cereals. This was due to the limited quantities of whet that were produced by the region. Maize was also used as fodder for animals that provided the population with a wide range of dairy and meat products. However, those that resided in the mountainous regions continued to rely on wheat, except for the poor farmers in this region who found it difficult to grow.

In addition, it is indicated that the diets in the urban regions were highly spiced as opposed to those in the rural areas. These changes took root after the arrival of merchants in the urban areas. Seemingly, rice was considered an elegant meal that was mainly consumed by the rich personalities in the society. It was an expensive cereal that was traditionally not grown in the region. This was also mainly consumed in the urban areas where it was easily available. In his consultative review, Massimo shows that this cereal was not introduced in the region until after the eighteenth century (54).

Compared to the rest of the region, Poland and Czech Republic were cited to be the most prominent with regards to beer drinking. This can be attributed to their type of weather that allowed for widespread production of wheat and barley. However, the southern region that comprises of Romania, Hungary and Slovakia mainly drank wine. Again this was contributed to by the viable weather that allowed for the large scale production of different varieties of grapes.

Notably, most of the population in the region derived their animal proteins from beef as well as pigs that they enjoyed rearing. The mountainous regions however got most of their meat products from goats as they rarely reared cattle. Lesley also indicates that although the inland countries greatly enjoyed fish and other sea products, they did not have direct access to them and therefore were forced to import (61). A country that enjoyed significant quantities of fish included Slovakia. Populations employed diverse cooking methods whose assumption was influenced by the proximity of the country to major trade routes within the region.

In this respect, historical studies show that the country had a chance to learn various cooking methods from the different groups of people that used the routes that were adjacent to their country. In particular, vital ideas were sourced from Ottoman and Hungary Empires. The common types of fish that were consumed in this region included the carp and trout. Thus fish encompassed the stewed, smoked, and steamed with a variety of different spices that improved the taste and flavor of the same. Further, increased consumption of fish in the region was perpetuated by the Catholic religious calendar that encouraged the consumption of the same during certain periods of the year. In addition, the fish pickling industry ensured a steady flow of the fish in Slovakia.

Further, it is indicated that in most of their music was composed during the winter season. This was especially common in countries such as Romania that had extreme weather during such periods of time. Music was an important cultural aspect that kept the population occupied during such times. Furthermore, the population enjoyed a wide range of tea and coffee during this period. Their tea was often spiced and in some instances made herbal while their coffee was taken with or without milk according to their personal preferences.

In his study, John notes that traditionally, the region had very few indigenous crops that comprised their diets (81). However, with time, they incorporated various cooking styles in their traditional menu that were heavily borrowed from the neighboring countries. For instance, Poland has been cited to have had the most flexible borders. This allowed for the inflow of various ingredients as well as recipes. As such, the population gradually adopted a blend of cooking styles that were mainly borrowed from Russia, Germany, Austria, and Hungary. Notably, each of this had an influence on the geography of the region during various times in history.

Also, different religious practices had various implications on the diets of these individuals. For instance, the Jewish population modulated their intake of wine because of the Roman Catholic teachings. In particular, it was indicated that since the grape tree was cursed in the bible, its fruits or extracts thereof were not to be consumed in large quantities. In addition, the Jewish did not eat pork because likewise, their religious teachings postulated that the pig was a cursed animal. This presumption was also common amongst Muslim and Buddhist community that avoided any pork or relative pig products such as fat and beef products respectively. It is because their religious teachings prohibited the consumption of the same. As such, communities that did not consume certain products because of religious restrictions refrained from economic production of the same.

The diets of some segments of the population that practiced orthodox are posited to have undergone minimal changes over time. This was primarily attributed to the strict diet that the religious teachings prescribed. For instance, just like in the Catholic Church, fasting was encouraged during certain times of the year in the Orthodox Church. However, unlike the Catholics, the Orthodox believers restrained from eating meat products and advocated a vegetarian diet.

Also, Lesley cites that certain religious practices influenced their cooking methods in various ways (78). For instance, during some religious feasts, meat or pork was supposed to be roasted especially when offering sacrifices as opposed to boiling. During some periods of the year, certain types of food were discouraged. A classic example in this regard pertains to the restriction of meat during the lent season on the religious calendar of Catholics. In addition, use of excessive spices was also discouraged during certain periods of the year. This according to studies was a common practice amongst the polish.

Emergent research indicates that with the introduction of American ideas in this society, the traditional diets have undergone numerous changes. In the recent past, this has also been coupled with modern food preservation methods that have had various implications on the methods of preparation. Further, globalization has diversified the diets that were traditionally confined to indigenous products. Most importantly the introduction of modern technology has increased production of cereals that were uncommon in the region during traditional times. In addition, western ideals have compromised the adherence to religious and cultural values and virtues that were considered vital in traditional times. Nevertheless, it is certain that certain aspects of these traditional values are still being upheld. Thus rather than abandoning them completely, they have been mainstreamed in the same.

Conclusion

The diets of populations in central Europe were influenced by various social, geographic, cultural and religious factors. Historical political experiences that the respective populations went through played a leading role in shaping their ultimate diets. The governance of the countries under emperorship gave them a chance to learn various cultural aspects from each other. Besides having been compelled to assume the ideals of the specific kingdom, it is notable that individual countries eventually took up their traditional cultural dietary practices after they broke away from these powers.

From the analysis, it is certain that religious teachings have also had a great impact on their diets as relative teachings prescribe specific types of foods. Equally important have been the geographic locations and the climatic conditions that dictated the type of foods that the populations produced. In this consideration therefore, it can be concluded that various intricate factors contributed significantly to the types of diets that were assumed by populations in this region.

Works Cited

Bacci, Massimo. Population and Nutrition. Cambridge: University Press, 1990.

Chamberlain, Lesley. Cooking and Diets in Traditional Europe. UK: Penguin, 1999.

Dembiriska, Maria. Diet in Medieval Europe. Pennsylvania: University Press, 1999.

Komlos, John. Nutrition in the 18th Century: Issues and Concerns. Princeton: university Press, 1998.