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W e h a ve o n l y fre s h a n d s a vo ry n e w s!

Autumn 2018 | № 171

More news and photos at www.tarasbulba.ru office99@mail.ru Project manager – Yuri Beloyvan

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Snacks: Culinary Art in Miniature

THE GLOBE IN YOUR POCKET: Ancient Monasteries, Wild Bears, and the Unprecedented Hospitality of Georgians

GENIUS OF THE RENAISSANCE: WI-FI IN ALL RESTAURANTS

The Edible Portraits of Giuseppe Arcimboldo

24/7 FOOD DELIVERY AND HOTLINE:

+7 (495) 780-77-44 WWW.TARASBULBA.RU

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2 | CULINARY

SNACKS:

CULINARY ART IN MINIATURE Cold snacks, which can be a light snack or an appetizer, add a special charm to the modern feast. An appetizer whets the appetite before the main dish, and as a rule, is served with an aperitif, which also stimulates the appetite.

The culture of cold appetizers is widespread throughout the world. In Europe, these include dishes of cheese, vegetables, salted and smoked fish, seafood, baked, boiled, or smoked meat, various sandwiches, and pastries. In America, it can be jerky (slices of dried meat), various snacks, potato chips, or popcorn. In Mexico corn chips and guacamole.

Middle Eastern cuisine is rich in snacks made from vegetables (in particular, eggplants), and legumes (chickpeas). In China, steamed buns, egg rolls, rice flour dishes are popular.

Russian and Ukrainian cuisines are famous for having a large variety of cold appetizers, made from fish, meat, pork fat, vegetables, mushrooms; as well as cheeses, salads, pates, jellied dishes, caviar and

much more. Appetizers differ from cold dishes for they come in small portions and are not served with side dishes. The preparation and consumption of snacks is an entire art.

Art was born out of the human need for beauty.

Fine art is pleasing to the eye, and music to the ear.

And culinary art is no exception. It brings aesthetic and flavorful satisfaction. Snacks leave a lot of space for culinary creativity. Thanks to the lightness and variety of these dishes, at one meal you can surprise your guests with a lot of appetizing snacks. They quench hunger, stimulate taste receptors, soften the effect of alcohol, and decorate the table. Snacks are especially popular at banquets and buffets, where there can be more than a dozen varieties. In this

case, special attention is paid to their presentation.

Special silverware is used for this purpose: ceramic and metal trays, glass vases for fruits and vegetables, salad bowls, and much more.

The tradition of appetizers originated in Europe around the 18th century. At that time in Sweden it was popular to prepare a “sandwich table� in a separate room, where guests slightly quenched their hunger, and then went to the main meal in the dining room. Sandwiches were made with meat, fish, caviar, cheese, vegetables and anything else that went with bread.

In Russia, until the 17th century, breakfast was considered a snack. For the common people breakfast was fast and consisted mainly of cold leftovers

CULINARY | 3

from supper. And in about the middle of the 18th century, various cold dishes began to be called snacks, especially smoked and pickled food. In the 19th century, under the influence of Europe, sandwiches, French pastries, pies, as well as vinaigrette, herring with onions, aspic, sausages, boiled eggs - basically, anything that could be cooked in advance and served cold - were considered snacks.

From the 20th century, this list included various canned food.

In the 21st century, the range of cold appetizers includes traditional dishes and is constantly replenished with new culinary artistic masterpieces. Chefs combine both elegant and original ingredients to create them: melon and prosciutto, shrimp and avocado, poultry and pineapple, etc.

In the menu of the Korchma Taras Bulba restaurants, snacks are given special attention. First of all, these are traditional meat dishes. Boiled pork neck baked with garlic and mustard, aspic cooked with beef and chicken, as well as boiled beef tongue and home-made pork sausage served with horseradish, which gives it a kick and awakens the taste buds.

Also in the menu are sandwiches with caviar on croutons: traditional and everyone’s favorite with salmon caviar and butter, and original ones from pike caviar, stuffed with onion, parsley, lemon juice and oil. Another popular type of snack sandwiches are with pate. At Korchma you can try a delicious pate of fried chicken liver with onions, nutmeg, cognac, cream and vegetable oil as well as pate from herring together with onions, eggs, apples, and butter.

In addition, the appetizers menu includes fresh and marinated vegetables

(cucumbers, tomatoes, sweet and hot pepper, sauerkraut) and various kinds of mushrooms. The menu also has a flavorful vegetable dish – eggplant rolls with cheese, walnuts, and home-made mayonnaise.

A simple and at the same time delicious snack is cheese. At Korchma, we offer our own cheeses: Komorinsky (Circassian), Kozak’s (feta) and From Brine (brynza). With Komorinsky cheese our chefs prepare a snack with tomatoes and green sauce.

As an aperitif you can order a home-made infused vodka at Korchma: cranberry, pepper, Tarasivka with horseradish and honey. And Korchma’s salo (pork fat), which can be homemade, salty, smoked or rolled with chives, will add a local flavor to such an aperitif.

It is not for nothing that the people say: “A good beginning is half the battle.” A feast that begins with delicious drinks and appetizers will be unforgettable.

Text by Olga SINYUGINA

www.tarasbulba.ru

ruk_proekta@tarasbulba.ru

composition

mineralization 1-2 g/l chemical composition of water Sodium+potassium (Na+ K+) Chlorides (Cl) Sulphates Hydrogen carbonates Calcium Magnesium

mg/l 4.5 3.5 4.6 95 77.2 20.67

4 | CULINARY

AUTUMN HAS ARRIVED – AND HAS BROUGHT VITAMINS!

BUILD UP YOUR ENERGY WITH KORCHMA

The sun is still shining, but the air is becoming colder and colder every day. After a hot summer come the heavy rains, piercing cold, and misty mornings. During this period, our bodies’ defense systems starts to break down. Moreover, a long and weary winter awaits, a time when the body will be attacked by a variety of viruses and ailments. But we have another three months to replenish our vitamins, and along with the autumn harvest build up your strength, energy, and vitality.

Vegetables and fruits from the new crop are especially rich in vitamins, minerals, and fiber. They have a lot of health benefits when eaten raw, but you can also cook, stew, or bake them. Moreover, vegetable dishes allow you to combine many beautiful, delicious, and healthy ingredients to create culinary masterpieces. Indispensable in the autumn season are onions and garlic, which have powerful antiviral and antiseptic properties and help prevent colds.

The real gift of autumn is the pumpkin. Pumpkins are unique, because they can be consumed either as a sweet dessert or as a rich side dish.

Pumpkins can be cooked, roasted, baked, or grilled.

They can be used to make wonderful soups, porridges, and jam. Despite its excellent taste, this vegetable is famous for its health properties, as well as its low-calorie content, making it ideal for anyone who wants to lose weight.

And although 90% of pumpkin consists of water, it contains a huge amount of vitamins C, B, B2, PP, as well as carotene, protein, fiber and miner-

als: potassium salts, calcium and magnesium. So, if you want to stock up healthy substances, do not rush to the pharmacy but rather prepare a pumpkin dish or visit any of the restaurants of Korchma Taras Bulba, which currently has a special pumpkin menu. The dishes include shredded pumpkin pancakes, pumpkin baked with sugar, pork with pumpkin and vegetables, and much more.

And there’s the next fruit that is abundant in autumn, which is known throughout the world and has long conquered the hearts of the most demanding gourmands.

Of course, this is the eggplant, which is believed to have originated in India and Burma. At one time, people were afraid to eat it because they believed that it was toxic because of its dark purple color. But later, scientists proved the opposite – that eggplants are in fact quite beneficial for the body. They improve blood circulation and positively affect the work of the cardiovascular system, remove bile and toxins from the body as well as cholesterol deposits since they

contain the rare compound chlorogenic acid, a very powerful antioxidant. As a result, eggplants not only clean the vessels, but also help to fight cancer cells, and also have antiviral and antimicrobial properties.

Although this may seem incredible, eggplants are among the best products to fight excessive fat that accumulates in the abdominal cavity. And they also slow down the early loss of collagen and elastin, keeping the skin young and healthy.

By the way, an interesting fact about the eggplant – while cooks perceive the eggplant as a vegetable in their cooking, from the point of view of science it is considered a berry!

Another symbol of the fall is mushrooms. Their taste and aroma will complete any dish, because mushrooms can be added to soups, salads, cutlets, or casseroles. They can be fried with potatoes, stuffed in pies, dried or marinated.

The taste of mushrooms is harmoniously complemented by their health benefits. Due to their content of minerals they are equated with fruit, while for their composition and number of carbohydrates they are equated with vegetables. As for their content of protein, mushrooms are not at all inferior to meat – they are even called “forest meat.” And for vegetarians or those who are fasting, mushrooms are one of the most important sources of protein. In addition, they have a positive effect on the nervous system, hematopoiesis,

CULINARY | 5

the heart, blood vessels, and also hair, skin, and nails.

Speaking of the autumnal diet, we cannot not mention pickled foods that Russia, Belarus and Ukraine have long been famous for. It is here that prudent masters came up with unique ways of preserving vegetables and fruits without the use of vinegar such as pickling, fermenting, and marinating.

So over time, they began to process a large number of produce. They pickled not only cucumbers and tomatoes, but also mushrooms, zucchini, eggplant, sweet peppers, pumpkins, and melons.

In addition, they fermented cabbage and beets, soaked apples, pears, grapes, cranberries. And all the fruits of the forest and garden were marinated: mushrooms, vegetables, fruit.

What are the health benefits of preserved foods? First of all, they produce lactic acid, which improves digestion and helps to quickly absorb fat and heavy food. Such products contain a lot of fiber and antioxidants, as well as vitamins and minerals that are found in fresh fruits. For example, pickles are a source of easily digestible iodine

compounds. In addition, pickles partly neutralize the effect of alcohol, and so they have become a popular snack. And pickle juice, as you may know, helps overcome hangovers...

Autumn would be incomplete without watermelon and melons. The peak of their season falls in September – this is the time they natural ripen and gain their maximum taste and benefits. These sweet fruits can be e a t e n fresh or in desserts, drinks, snacks, salads, jam and even marinades.

Watermelon contains iron, sodium, magnesium, potassium, calcium and phosphorus. It can be consumed by diabetics, since it has fructose, which is very easy to digest. Conversely, there is no sugar in the watermelon.

Watermelon is also healthy due to the high content of folic acid (vitamin B9). It participates in important metabolic processes in the body,

keeps the skin healthy, improves digestion, and also reduces the risk of developing cancerous tumors.

Another “diamond� in the collection is magnesium. Sixty percent of the recommended daily amount can be obtained from just 100 grams of watermelon.

The melon also has its fair share of health properties. It has a lot of potassium, beneficial for the heart.

The fruit also contains iron, so it is recommended for anemia and exhaustion. In addition, it is melon that increases the effectiveness of antibiotics and reduces their toxicity. It can help fight cardiovascular diseases, diseases of the liver and kidneys, and calms the nervous system.

We remind you that a wide range of healthy autumn dishes can be enjoyed at Korchma Taras Bulba.

Maintain a healthy and balanced diet and remember that food is the main code of humanity, because we are first of all what we eat!

Text: Stepan HRYTSIUK

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DUCK SEASON all of september

Chanterelles stewed in cream

200 g 399 rub

Potatoes fried with chanterelles

200 g 299 rub

Beef stroganoff with chanterelles

250 g 520 rub

Appendix: Fried chanterelles

30 g 85 rub

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Grilled or boiled 205rub

6 | HISTORY

September September 1 – Knowledge Day September 8 – Moscow Day September 19 – Birthday of the Korchma at 12/19 Smolenskiy Boulevard September 21 – Nativity of the Blessed Virgin September 28 – Birthday of the Korchma at 163 Liublinskaya St.

October October 5 – Teachers’ Day October 14 – Protection of the Blessed Virgin October 20 – International Chefs’ Day

November November 1 – Birthday of the Korchma at 16/10 Profsoyuznaya St. November 4 – National Day of Unity November 8 – Birthday of KVN November 10 – Ministry of Internal Affairs Day November 21 – Accountants’ Day November 28 – Birthday of the Korchma at 8 Mokhovaya St.

THE KORCHMA’S CORPORATE HOLIDAYS Celebrate with us every month 1st day of the month – Gogol’s Day. Play cards with Gogol’s protagonists 3rd day of the month – Poetry Day. Read poetry and receive a free cocktail 5th day of the month – Cheese Day. Cossack’s or Kamorinskaya? Which cheese is tastier? Taste them and decide for yourself at a cheese tasting at 7 p.m.

8th day of the month – Women’s Day. We congratulate our beautiful and loved ones!

9th day of the month – Victory Day. We know our history, and are proud of our country!

10th day of the month – Borscht Day. Tasty Borscht is the key to a wonderful marriage! Our chef reveals the secrets of delicious borscht at 7 p.m.

12th day of the month – Photography Day. Take a photo in our restaurant, post it on social media with the hashtag #korchma and win a prize of 500 rubles for delivery.

13th day of the month – Day of Kindness 14th day of the month – Varenyky Day. At Korchma a tasting of handmade varenyky begins at 7 p.m.

17th day of the month – Postcard Day. Let’s send a postcard to your friends.

20th day of the month – Chess Day 21st day of the month – Pancake Day 22nd day of the month – Water Day. “A drop of water is more expensive than a diamond.” D.I. Mendeleev. We invite you to Water Day. Raffles, prizes, and gifts.

23rd day of the month – Men’s Day. May you have more money, a sharper car, success at work, and the best friends.

25th day of the month – Cake Day. Cake is the most important after salad.

29th day of the month – Salo Day. Korchma has the tastiest salo, we invite you to try.

Friends’ Day (every second Tuesday).

Cossack’s Day (every third Friday). Come in a Cossack costume and receive a 50% discount.

Mother’s Day (every fourth Saturday) President’s Day (the last Monday of the month) Charity Day (the last Sunday of the month)

VIKTOR CHUKARIN: LOVE FOR LIFE AND VICTORY! THE OLYMPIC CHAMPION, WHO SURVIVED 17 CONCENTRATION CAMPS When you sometimes get frustrated in life and say to yourself, «That’s it, I can’t do this any more!» you probably should remember the history of Olympic champion Viktor Chukarin, who survived the hell that was the German concentration camps and proved to the whole world that the will to win is truly capable of miracles. He fought in the war, survived Buchenwald and the «death barges» in order to later become a seventime Olympic champion. Perhaps this is why the master of sports, who could easily lift himself up with one arm on the pull up bar, became an idol for the entire USSR. Viktor Chukarin was born in 1921 in the south of the Donetsk region, in the village Krasnoarmiysk. But shortly after his birth, Viktor’s parents decided to move to Mariupol. In those years, the city was actively developing and inviting young and energetic people. It was there that one day

the young boy saw gymnasts practicing at the local stadium. The boy was so impressed that when he returned home, the first thing he did was build for himself in the courtyard an exercise bar made of rusted pipes.

In 1937, the Chukarin family suffered a tragedy: the head of the family was repressed for a letter to Romanian relatives in which he asked for help with products. Despite this, the son of the «enemy of the people,» by some miracle, still successfully enrolled in the Kyiv Technical College of Physical Culture.

Already at 19, the young man won the Ukrainian Gymnastics Championship, officially becoming a master of sports of the USSR. He dreamed of winning the medal at the Soviet Union Championship, but then the Second World War began. On the first day of the war, the former student was summoned to the military committee and sent to the front.

After a few weeks, he was injured in the head and captured by the Germans.

The first camp where the boy was an area fenced with barbed wire. The prisoners slept in the open air, because the war had just begun and the Germans had not even had time to erect barracks. The Soviet soldiers were fed exclusively a foul soup. One night Chukarin and his friend tried

HISTORY | 7

to escape, but they were immediately caught by the guard. Then the athlete was beaten brutally, leaving him scarred for life.

Then the prisoners were moved from camp to camp. In Buchenwald, the number 10491 was tattooed on Viktor’s hand. All in all, he lived for four years in German captivity, which meant sickness, hunger, inhuman living conditions, where every day could be the last.

At the end of the war, Viktor Chukarin was in a camp on the shores of the North Sea. When the Germans lost the war and Berlin fell, the captors drove took the prisoners to a barge on the sea, with the plan of sinking it together with all the people. But they ran out of time. The British arrived and liberated all the prisoners as well as the future Olympic champion.

When he returned home, barely more than a skeleton, even his mother did not recognize him. She was only able to be sure it was him by a scar on his head.

Of course, none of his friends or relatives

thought that Chukarin would continue with sports. But he thought otherwise. Chukarin decided to continue his studies. Having failed to enter the Kyiv Institute of Physical Education, he submitted his application to the Institute of Physical Education that has just opened in Lviv.

Gradually, the former prisoner regained his body mass and muscles. At the first postwar USSR championship in gymnastics, held in 1946, he took twelfth place. For a person who a year before was on the verge of death, it was a huge success, but Chukarin had completely different goals. He trained daily and trained hard to achieve perfection. Already a year later at the same competition the athlete took fifth place. And in 1948 Viktor Chukarin became the champion of the USSR for the first time. It would seem that he had finally reached his goals... But receiving the highest rewards of the Soviet Union was not enough for the champion. He dreamed about the Olympics.

In 1952, at the games in Helsinki, the USSR team first joined the international Olympic family. The newcomers were looked at with a mixture of curiosity and skepticism - can these boys and girls from Comrade Stalin’s country compete with the best athletes

PALEKH MINIATURE

in the world? Viewers were also surprised by 31-year-old Chukarin, who at his age for such a sport was already considered a veteran. But the skepticism was superfluous. It was there that the native of a small village in the Donetsk region achieved victory and became an absolute Olympic champion ... In 1956, he once again repeated his record and won a gold at the Olympics in Melbourne. As a result, in his not-too-long sports career, the athlete won seven gold, three silver, and one bronze Olympic metal.

The athlete then ended his career and became a trainer, and subsequently a judge of an international category. In the Soviet Union, his name was legendary. He was written about in books, interviews with him were published in newspapers. A photo of the champion appeared on postcards and postal stamps.

Viktor Chukarin died in 1984 and is buried in Lviv. A sculpture marks his grave – a courageous athlete with the look of a winner leaning against sports bars and looking somewhere in the distance...

At one time in the village of Palekh, in the presentday Ivanovo region in Russia, masters painted wonderful icons that stood out due to their special refined painting technique and the tempera and gold paint used for the garments of the saints. And although the church demanded compliance with the canon, the artists allowed themselves a certain freedom. On icons they often painted many household details: secular clothing, weapons, furniture, horses and the like.

This craft originated in ancient times and reached its greatest development in the 18th-19th centuries.

When the Tatar horde attacked Rus’, the inhabitants of the villages fled to nearby forests and took with them their valuables along with their handmade icons.

The folk craftsmen refine their talent for centuries, but after the revolution of 1917, iconography was all but forgotten.

But the masters did not put down their brushes and paints.

They moved on to create unique miniature paintings, which in its essence was still based on iconographic tradition. The first creator was Ivan Golikov: in 1921 he painted his first papierm ch box. Three years later this master and six other artists opened the Art Gallery of Ancient Painting – and the history of Palekh miniature began.

It turned out that the paintings executed in an icon-painting manner, on topics of Russian folk tales and historical events as well as of portraits, applied on papier-m ch were very popular. Very quickly, the artists began to paint brooches, notebooks, cigar cases, powder boxes, Easter eggs, and writing supplies in Palekh miniature. As a result, this kind of art became known not only in Russia but also far beyond its borders. The participation of Palekh artists at international exhibitions in Venice in 1924 and in Paris in 1925 caused a sensation. In addition to prizes and awards, they also received a proposal to open a lacquer miniature art school in Italy.

Of course, in the era of smartphones, social networks, and cutting-edge technology, this folk craft has been somewhat forgotten. However, in the State Museum of Palekh Art still lives on in the village of Palekh. The museum has a store where for a few thousand rubles you can buy a wonderful crafted piece of art work. Believe me, this will be a great and exclusive gift to your loved ones. Or just a beautiful souvenir, which every year will only go up in value.

8 | TRAVELLING

JOURNEY TO GEORGIA: ANCIENT MONASTERIES, WILD BEARS, AND UNPRECEDENTED HOSPITALITY On horse through the deserts and the rivers of Morocco, trips to Argentina and India, and now a journey in a powerful SUV through the mountains and cities of picturesque Georgia. In this issue of the newspaper, traveler Hryhoriy Prystai once again tells our readers about his adventures, this time from Sakartvelo, the Georgian name for their country.

CHASING A DREAM IN AN SUV I did not fly to Georgia alone, but with three friends. We traveled to Tbilisi by plane, and there we rented an SUV. It came out a bit more expensive than an ordinary car. But we knew that we would be driving through remote places, so we went for the more powerful car. At first, we weren’t sure where to go from the capital, but later agreed to go to Gudauri. This is a mountain village on the slopes of the Great Caucasus Range.

Along the way, we stopped at old monasteries. I will tell you frankly – they are very impressive. Almost all of them were built in ancient times, in the ninth and tenth centuries, have beautiful frescoes and architecture. It is really something incredible!

RADIO AGAINST BEARS One time when we stopped for a night in the mountains, we could not sleep the whole night due to some shouting in an incomprehensible to us language. We thought that some evil enemies could not sleep, but in the morning we discovered that the lo-

cals simply did not turn off the radio.

In this way, they protect themselves from bears who roam around and attack cattle.

NO SUCH THING AS TOO MUCH HOSPITALITY Georgians are truly incredibly hospitable. The first night in this country we thought of staying at a hotel, but I persuaded my friends to go to someone’s home. At dusk we found a farm. We introduced ourselves to the owner and asked whether it was possible to spend the night. He replied: «Of course, come in.» When we went in the house, we immediately sang our favorite song about wine. After that, the man immediately brought us wine and chacha. And this is how it was every day – we went to someone’s home, sang, and were offered a place to sleep and dinner. Moreover, we never said that we were hungry.

On the contrary, we always said that we only needed a place to sleep. But the Georgians prepared grand meals for us anyhow. For this we sang our songs for hosts until late at night.

And it was evident that they liked

them, because they sat as if hypnotized.

What else was memorable? Where we stopped for the first night, the host had a daughter who looked like Monica Bellucci. She was so beautiful that I cannot even describe her, because I understand that there are just not enough words to do this...

GEORGIAN CUISINE I realized that Georgian shish kebab is nothing more than a beautiful myth. A few times I ordered lamb or pork kebab, but it was no better than what I prepare at home. Maybe for themselves Georgians prepare meat better, but for tourists any old way, I don’t know.

Other travelers told us that for a good shish kebab you need to go to neighboring Armenia.

We constantly ate khachapuri – bread stuffed with cheese. Well, they

are, of course, delicious, but when you eat them every day, then at some point you grow tired of them.

And there weren’t many culinary options...

The same can be said about khinkali. They were also not bad, but personally I like varenyky or pelmeni better.

We tried some traditional soups – kharcho and chikhirtma, which is cooked with chicken. As for the soups, I also think that ours, including borshch, are no worse, and perhaps better.

Maybe I had too high of expectations, and so I was disappointed. For example, Hungarian cuisine, their bograch and everything else, I liked much more.

TRAVELLING | 9

TRINITY MONASTERY: WHEN THE CLOUDS ARE UNDERFOOT We decided to visit the mountain Kazbegi. At its foot, at an altitude of more than two thousand meters, is the ancient Trinity Church. We drove directly there by car. Apparently, we were the only tourists who managed to drive this difficult road on our own.

Of course, tourists are driven there, but by local experienced drivers who do it in more appropriate vehicles.

In general, the Trinity Monastery is one of the main attractions of Georgia.

It can be found on postcards, travel guides, etc. When you sit at the walls of the monastery, the clouds float under you, and far away in the distance you can see snow on the neighboring peaks.

THE LOST WORLD OF SVANETI We also visited Svaneti. This is a mountain valley, located in the upper reaches of the river Inguri. This territory is called ÂŤThe Lost WorldÂť and even the majority of Georgians

have never been there. A very steep and beautiful mountain road leads to Svaneti. Moreover, the peaks are covered with glaciers, half of which have a pink color. It turns out that it is due to algae that grows so high...

Another highlight in this province is the stone defensive towers that adjoin directly to residential buildings.

These old stone walls remain from an era when the times were not so peaceful. Near the towers you can often

find local men sitting with a bottle of chacha, chatting away and sharing the latest news.

Text: Hryhoriy PRYSTAI Photos: Ruslan HRUSHCHAK

10 | ART

GENIUS OF THE RENAISSANCE: THE EDIBLE PORTRAITS OF GIUSEPPE ARCIMBOLDO A pear instead of a nose, a pumpkin instead of a chest, an eggplant as a nose, and hair from grapes. This style cannot be confused with anything else. Before you are the works of the unique Renaissance artist Giuseppe Arcimboldo, whose unusual talent is compared to Leonardo da Vinci’s. Above all, Arcimboldo became famous for creating portraits of his contemporaries in a way no had done before him. The faces of the people were painted from of a variety of fruits, vegetables, fish, shells and other objects. As a result, the artwork of the genius, who lived in the sixteenth century, is now some of the most expensive in the world. His paintings are estimated at millions of dollars.

Giuseppe Arcimboldo was born in 1527 in Italy into the family of an artist. His father painted the Milan Cathedral and was close with the family of painters Luini, who had manuscripts and drawings

by Leonardo da Vinci. It is believed that these works most inspired the young man. The images depicting mysterious monsters, all sorts of plant and animal hybrids that strangely formed into human faces, excited the imagination of the future genius.

We don’t know who taught the boy to so skillfully paint with a brush, but most likely this gift was given to him by his father.

Arcimboldo’s career started off slow, as was the case with most of the artists of that time. At first he painted frescoes with scenes of the lives of saints, and also helped painters, plasterers, stained glass makers, and wall paper painters in the workshops of his hometown.

He then began to draw painting for the coats of arms and flags of the cathedral and the city authorities, as well as for several senior aristocratic families in Milan.

After the artist gained recognition and authority, in 1562 he was invited to work in the court of the Emperor of the Holy Roman Empire Maximilian II in Vienna, and later he went on to serve his successor Rudolph II in Prague.

Despite his duties, the former cathedral decorator engaged in the organization of tournaments, celebrations, the creation of paintings and scenery. As a result, he spent almost 25 years in the Habsburg dynasty.

Trust in Giuseppe Arcimboldo was so great that at the end of the sixteenth century he was given a noble title and a proposal to be appointed to the post of Pfalzgraf - a man who, in the absence of a monarchy, had the right to lead the court. In the history of the Holy Roman Empire, only three artists, including Arcimboldo, achieved such status.

During his lifetime Giuseppe was very popular

and he had many followers after his death. His most famous paintings are images made up of vegetables, fruits, flowers, grains, trees, various tools, books. They have always received different reactions from people – from admiration to criticism and even outright contempt.

One of the most famous works of Giuseppe Arcimboldo is the image of the Emperor of the Holy Roman Empire, Rudolph II, who ordered his portraits from several artists. The German Hans von Aachen painted a portrait of the Emperor in luxurious clothes. The Dutch sculptor Adrian de Vries made a grand bust of the monarch. And Arcimboldo painted a portrait depicting Rudolph II painted as Vertumnus, the Roman God of the seasons. In this painting, the emperor is depicted of fruits and vegetables that embody vegetation and gifts of nature of all times of the year.

ART | 11

But not all portraits painted by Arcimboldo consist of only fruits and vegetables. The librarian in his painting “The Librarian” is depicted from books. The waiter from barrels and bottles. The jurist from books, carcasses of chicken and fish.

Interestingly, though successful during his life, Arcimboldo was actually forgotten about after his death. Only at the end of the nineteenth century was he talked about again, and great success and recognition came back only in the 1930s, in the wake of a scandalous interest in the creativity of surrealists, who proclaimed him as their predecessor, along with Jerome Bosch. Furthermore, one of his paintings (“The Librarian”) is considered a triumph of abstract art of the sixteenth century.

The painter passed away on July 11, 1593. The reason for death, according to the entry in the vital record, was “urinary retention and kidney stones.”

Today, his work can be seen at the Louvre in Paris, at the Skokloster Castle in Stockholm, in the Museum of the History of the Arts in Vienna, and many other museums. Some of his paintings can be found in private collections in Switzerland, France, and Austria.

Text: Stepan HRYTSIUK

12 | CULINARY

IN THE MORNING IN THE RIVER, IN THE EVENING IN THE OVEN: TROUT – A HOBBY AND A DELICACY Autumn is a great time to catch trout. This fish is considered an exquisite delicacy. Its delicate fillet is both delicious and very healthy. Fisherman say that catching trout in autumn is interesting and easy, since the big fish rises to the surface from the depths, in which it hid from the hot weather.

Beginning in September, trout spawns and becomes less vigilant. Therefore, it is easy to catch, both in shallow and deep areas of the river. And during rain, trout stay in shallow water, where fishing can be particularly successful. The fish is caught by a float rod, spinning rod, or fly-fishing rod. The traditional way to catch trout with a float rod is done in a calm part of a river, stream, or lake. The best place to fish is on the side opposite of the rocky shore.

Trout can only live in an unpolluted water, which means you can be sure of the purity and high quality of the fish caught. This is especially true of salmon with its gentle buttery taste and composition, which is rich in vitamins, minerals, and omega-3-polyunsaturated fatty acids.

The fish contains vitamins A, C, B, potassium, phosphorus, calcium, magnesium, zinc, iron, and other nutrients.

Thanks to this, consuming trout helps to remove harmful cholesterol from the body, regulates blood sugar and secretion of gastric juice, supports the heart and blood vessels, and breaks

down fats. Elements derived from eating this fish help the exchange of amino acids, the synthesis of hormones, strengthen the immune system, the nervous system, bones, improve the digestibility of iron, slow down the aging of the body, remove carcinogens, and support reproduction. Trout also can improve the condition of the skin, hair, and increase the strength of tooth enamel. And this is important for those who care not only about their health, but also about their appearance.

Dietitians recommend eating trout 2-3 times a week to improve health.

You can cook a variety of dishes with this fish, and it is unlikely you will get sick of it. It is especially good for people who are suffering from diabetes, depression, allergies, osteoporosis, oncology, psoriasis, and cardiovascular diseases.

Trout is often included in a weight loss diet, as it is well absorbed, improves metabolism, helps to split fats and remove cholesterol from the body, and its caloric content is low. The nutritional value of the fish depends on the way it is cooked. For example: 100 grams of boiled trout contains 90 kilocalories, baked 87, smoked 133, light salted 188, fried 230.

Chefs have come up with a lot of trout dishes.

It is not only fried, boiled, salted, smoked, and

baked, but also marinated in wine and spices, stewed in different sauces, steam cooked, or grilled. This fish can also be dried and served as a snack with beer or other alcoholic beverages. It can be baked whole or in pieces, stuffed with vegetables, nuts, fruit. It is added as a stuffing in bread rolls, as a topping on pizza, as the main ingredient in salads. Rich soups (for example, bouillabaisses) are cooked with a trout bullion. And finally, excellent sushi, sashimi or tartar can be made with raw trout.

The taste of trout is especially revealed with ginger, lemon, orange, kiwi, pomegranate and various spices: rosemary, oregano, mustard seeds, sweet peppers, cardamom, paprika, fennel, sesame, basil, cilantro, etc. As for vegetables, carrots, potatoes, onions, tomatoes, and bell peppers go well together with this fish. Sauces from pesto, pomegranate, soy, cream, or wasabi are often served with trout dishes. The fish combines well with asparagus, celery, and lettuce. Almonds and pine nuts will add a bit of tenderness and nutrition to a trout dish. Sour cream, cream, yogurt, or cheese will make the taste of the fish even more superb and oily. Trout is often marinated in white wine, lemon juice, or apple vinegar, which makes it a particularly fragrant and tender culinary masterpiece. You can top a trout dish with olives and lemon slices.

In general, the space for culinary creativity is unlimited. But perhaps the easiest way to cook delicious trout is to bake it in foil in the oven.

This way will save all its healthy benefits. The fish needs to be cleaned, rubbed with salt and pepper, stuffed with lemon slices and a sprig of rosemary, wrapped in foil and placed in an oven heated to 180°C. After about half an hour, you can taste the aromatic delicacy.

Text by Olga SINYUGINA

NEWS FROM KORCHMA | 13

THE 2018 HARVEST:

THE KOZACHE FARM IS HARVESTING

Extraordinary landscapes of fields of wheat, barley, corn, and oats, and the roar of combines. Without exaggeration, the end of the summer for the Kozache farm, which provides natural products for our chain, is hot! The key objective is to finish the harvest before the rains and bad weather. And this year has been impressive! In the second half of August, while this newspaper was being preparing for print, our workers had already harvested over 800 tons of wheat, almost 400 tons of barley, and about 200 tons of oats.

And by the end of season, the total grain and legume harvest will be 2180 tons!

We understand that healthy food and natural products first and foremost sustain the health and cheerful mood of our customers.

Therefore, in addition to grain crops, we grow vegetables and keep a herd of dairy cows, breed pigs, sheep, rabbits, and horses. We also have a great apiary, which provides us with fragrant honey.

And so we have managed to establish a completely closed cycle of production, and we do not need to procure products from any suppliers. Even the water Komorinska, which we use to prepare food, comes from our farm.

And finally, for several years now we have a successful dairy, which produces milk, sour cream, butter, as well as a whole range of cheeses: cottage cheese, Circassian, brynza. All products undergo thorough sanitary control. Eventually, everything that comes from our farm ends up on the table in a delicious dish from our menu. Otherwise, you can by the individual products from any of our Korchma Taras Bulba restaurants.

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14 | NEWS FROM KORCHMA

NOT COOKED AT HOME, BUT SURE TASTES LIKE IT WAS! DELIVERY OF YOUR DESIRES FROM YOUR FAVORITE KORCHMA The high pace of life, constant workload, and other troubles make us increasingly check our daily schedule. If earlier we could devote time to cooking culinary delights, then now for the most part there is no longer strength or desire for it. This is probably why food delivery in Russia is becoming increasingly popular.

According to recent surveys, fifty-four percent of people use this service. And only five percent answered that they eat exclusively dishes prepared at home.

WE WORK 24/7!

Food delivery is especially relevant in the autumn and winter, when it’s cold and wet outside and it becomes hard to leave the warmth of one’s apartment.

That is why the couriers of the restaurant chain Korchma Taras Bulba work round-the-clock every day.

And we do not have any restrictions on what can be delivered. So while sitting at home you can order virtually anything from our menu, from stuffed buns to kebabs, salads, cold appetizers, first and second courses and desserts.

In our many years of working in the market, we have gathered interesting statistics. We have noticed that on workdays, in the first half of the day, the delivery service is most often used by office workers. Also, the service is popular among housewives, women with small children, who for various reasons cannot cook several dishes at once, as well as the elderly, for whom it may be difficult to prepare food themselves.

On weekends, the main customers are young families with busy schedules, who prefer to spend

time with their relatives, instead of toiling away in the kitchen.

As for who orders food home the most, then 35 percent are men and 65 percent are women.

In general, we work 24/7. This schedule plus delicious food must be our secret, as there are few restaurants that run on such a busy schedule in Moscow.

FOR US THERE IS NO SUCH THING AS BAD WEATHER! A food delivery service is especially popular

when it rains or snows. Fewer people visit our restaurants, but the number of home orders increases immediately.

Generally, orders are traditionally increased in the autumn-winter period. This is due to the end of the summer season, the season of vacations. When it’s cold, you want more hot dishes and larger portions. Unlike light summer orders, the winter diet is heartier and more nutritious. Holidays also begin with the end of the summer season: City Day, Teacher’s Day, New Year, Christmas and so on. People celebrate with feasts at home, in offices, in educational institutions.

PRIZES: 1st prize:

5,000 rubles 2nd prize:

3,000 rubles 3rd prize:

2,000 rubles

We started organizing a monthly photo contest. The conditions are quite simple. You just have to take an interesting picture in any of our restaurants and post in on social media with a geolocation. Your profile should be open and the picture needs to show that it was taken

in a Korchma. Winners will be selected every month. The more likes you get, the better your chances are. Participants who gain the most votes will get valuable prizes and their pictures will be published in our newspaper.

NEWS FROM KORCHMA | 15

QUALITY DELIVERY OF YOUR DESIRES

ROUND THE CLOCK FROM MEAT TO A PUMPKIN MENU AND CHEESE AND DAIRY PRODUCTS We cannot deliver alcohol to our customers, because according to Russian law remote sales are prohibited. But we can deliver dishes for every taste! According to statistics, people especially order borscht, soups, salads, marinated vegetables, meat and fish, pirozhki and, of course, pork fat!

A special menu is our banquet menu. For celebrations and big holidays, it has large portions, bright, beautifully decorated dishes.

In the autumn we introduce the pumpkin menu.

We care about people with religious beliefs. When the fast begins, we have a Lenten menu.

After opening our dairy at the Kozache farm, people also began to order dairy products: cheese, butter, sour cream. In general, we try to accept orders for any items from our menu, and we have a lot of them.

HOW TO PLACE AN ORDER? Placing an order is not difficult at all. To do this, just call our delivery service at 8 (495) 780-77-44.

The operator can answer all your questions. You can also make an order through our website or mobile app and receive a 5 percent discount.

If you can pick up an order yourself in one of our restaurants, then you receive a 10 percent discount!

In addition, you can pay directly in cash or credit to the courier or on the site.

So, if you have little time or cannot visit our restaurant for one reason or another, keep in mind that we are happy to bring your favorite dish right to your home!

Welcome to the world of delicious, natural, and healthy food!

We h av e o n l y f r es h a n d s a v o r y n ew s !

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Change for the better with us. В ДРУГУЮ РЕАЛЬНОСТЬ

НЕПАЛ

4 4 7 7 0 8 7 +7(495)

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station,

6 Krasnokazarmennaya St., +7 (499) 763 5742

ПУТЕШЕСТВИЕ

Avtozavodskaya metro station,

6 Velozavodskaya St., +7 (495) 926 7273, +7 (901) 712 8187

Akademicheskaya metro station,

16/10 Profsoyuznaya St., +7 (499) 125 0877

Alekseyavskaya metro station,

3 Bochkova St., +7 (495) 615 1677

Airport metro station,

ПУТЕШЕСТВИЕ

НЕПАЛ

64 Leningradskiy Prospekt St., +7 (499) 151 9011, +7 (909) 937 6653

В ДРУГУЮ РЕАЛЬНОСТЬ

23/41 Bakuninskaya St., +7 (495) 956 5580

Baumanskaya metro station, Borovitskaya metro station,

8 Mokhovaya St., 24-hour, +7 (903) 796 5141, +7(985) 644 8544

Leninskiy Prospekt metro station,

37 Leninskiy Prospect St., +7 (495) 954 6466 Н и к о л а й

Н и к о л а й

Maryino metro station,

Г о Г о л ь

163/1 Lublinskaya St., +7 (495) 349 7809

Novokuznetskaya metro station,

Г о Г о л ь

14 Pyatnitskaya St., +7 (495) 953 7153

Novye Cheryomushki metro station, Nametkina St., 13 г, +7 (495) 718 3522

Smolenskaya metro station,

12 Smolenskiy Avenue. St., 24-hour, +7 (499) 246 6902

Tsvetnoy Boulevard metro station,

13/14 K2 Sadovaya-Samotechnaya St., +7 (495) 694 0056

Chekhovskaya metro station,

Тарас БульБа

30/7 Petrovka St., +7 (495) 694 6082

Yugo-Zapadnaya metro station,

6 Borovskoye Road, +7 (495) 980 2051

Vystavochnaya metro station, of 1905 year, 27 B1 Shmitovskiy Passage, +7 (499) 256 4660

The town of Odintsovo

122 Mozhayskoye Shosse +7 (495) 228 1778

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