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October 2014 | № 10 (133) Save the Date: October

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International Chefs Day

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Project manager – Yuri Beloyvan

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IRYNA BILYK: A Woman Should...

Actually, She Doesn’t Owe Anyone Anything!

Culinary Italy: The Founder’s Traveling Journal

Maria Bashkirtseva: First Woman in the World Whose Art is in the Louvre

History in Detail: Nylon Stockings: The Female Wardrobe Craze

DELIVERY OF HOMEMADE UKRAINIAN FOOD AND HOTLINE

www.tarasbulba.ru

(495) 780-77-44

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2 | guest

Atage four she started singing, at five dancing. At 10 she wrote her first song. At 18 she was already teaching music to children. And then... there is no need to list all of Iryna Bilyk’s achievements and titles – her lyrics and music are listened to by millions. The star told us about her tastes (culinary and not only), about who is a friend and who is a colleague, about dreams and fears, aboutwhy she bought a sofa that doesn’tunfold into a bed... Read all about this below.

IRYNA BILYK:

«A Woman Should...

Actually, She Doesn’t Owe Anyone Anything!»

Traveling I love it. It saves me from the monotony of working, everyday life. I really like to travel with a large group. In the evenings, we throw great parties on the beach...

Fears Inchildhood my father met me after music school. One time for fun he approached me from behind me and scared me! Now I’m afraid of open doors... when someone stands behind me... now I always have two guards... and all because my father unsuccessfullytried to joke with me (laughs).

Work My new album RASSVET is out. Download it from iTunes. I will be very happy if the whole audience will sing with me at my concerts...

Talent Talent – is me!

Korchma Taras Bulba I’ve heard about it! But I haven’t been! I never have enough time! But I will go for sure when this newspaper comes out…. I’ll go for an autograph session.

– Iryna, hello! How are you?

– I’m good. I hope that this interview is read by my supporters in Russia, Ukrainians living in Moscow, and of course that after reading it they will be a good mood, feel optimistic... the way I feel now... in short, I wantto live and work and wish everyone else the same.

– I see that you are in a good mood. Do you have “difficult days” or hours? When do you, say, have a mood what is very positive or negative?

– All people are probably in a better mood in the evening: They come home, meet with loved ones, relax. I especially love the evenings now beacuse I see my son who comes home from school and tells me about his day. I am happy!

– By the way, tell me about your son Hlib. The boy is growingup, at a transitional age.... mutual understanding with his mother can be still be found? There are no such problems?

– I have a very good boy. Everyone asks how he behaves at home, whether he does what I ask him to do (since many parents have problems with children of this age). I don’t have any problems. Honestly.

My son Hilb at any request says “OK, mommy.” But I always make sure that he stays on track.

– Were there precedents?

– No. I think ... no. (laughs) – Do you like family visits? In general how often do relatives (aunts, godparents, cousins) visit?

guest | 3

– For the living room I bought asofa, but it does not unfold into a bed... I am happy to invite them to the table, which I cover with wonderful dishes. But for some reason I associate relatives with worries, I constantly think about how to please them all, how to allocate time, time whichI sorely lack. So I gladly accept ... but everyone understands when it is time for them to go home (laughs) – Do you often see your friends?

– I try to fill my life with positive moments, and meeting with friends puts me in a good mood, stimulates action. Text messages, sharing good news....oh, but I just love meeting with supporters.

– Do you have more friends or colleagues?

– All of my colleagues who work with me are my friends. People with whom something didn’t go right I let go ... and with time release from my heart...but Iremain grateful for what they did for me. I believe that only friends can work with an artist.

– They say that you have a special quality: All ex-lovers become friends. Is it true?

– Yes, because my motto is: “everyone around you should live happily, peacefully, and not offend one another.” Why should I not keep in my life the

Fish mousse from Iryna Bilyk

• 100g slightly salted salmon (can be canned sardines or tuna) • 50g hard cheese (any kind) • 1 clove of garlic • Slice of onion • 1 sprig of an herb • 1-2 tablespoons sour cream • Boil half a cup of oatmeal in milk, let cool.

Mix all ingredients in a blender Serve on toast. Bon appetite!

P.S.Adding oatmeal is a must!

people who loved me or still love me? I think that you can accept them in your hearts as “people who didn’t become your relatives” (smiles) – And in your life do you have a special someone who doesn’t have the prefix “ex”?

– Do you think that if I had someone, I would not want to be loved again and again?? I can say only one thing: the love of my supporters is the most important thing in my life (trembling voice) and if most of them will be men ... I am ready! (smiles) – They say a woman seeks a man who has similar qualities as her father. You too?

– When I was little,I perceived the world only looking at my father. I felt that I was completely safe. My father would always protect, understand me… I was in good hands. When I grew up I realized that I must help my father, but on the way men came into my life who began to fill all my thoughts, time, I started writing songs, dedicate to these men.

Even when they were wrong, I “worshipped them,” I could forgive them for everything...

– You’re talking in the past tense. You look at men differently now?

– Today my status and attitude toward men is dramatically different. Now I believe that a

woman must be free, that she should ... actually, she doesn’t owe anything to anyone! She can just give pleasant moments, her presence to her husband, and certainly be clever and resourceful. Since men give us many tasks: household chores... (sometimes I’m reminded of the fairy tale Cinderella). Therefore, it is necessary to have the ability to be cunning so that for any work, moral and physical, the woman will receive at least some small gifts ... then she is valued.

– Do your tastes in food also change over time?

– As a child I loved ice cream – now I’m pretty indifferent to it. Once I hated cucumbers –now it’s my favorite dish. Everything is eventually transformed ... it’s not bad. But ... there are somethings that are permanent ... that I always adore. I could eat a bucket oframen noodles, but I know it’s not very healthy, so I always just look at the menu, my mouth watering, and order a Capresesalad.

– Do you have a specialty dish?

– Soon my cookbook will be released. It has only my recipes! For example, recently I came up with a fish mousse pate. It turns out great…everyone who’s tasted it loved it. Try it, you will not regret it.

Text: Oksana Hnatyshyn Photo: from Iryna Bilyk’s archive

4 | Travelling

Culinary Italy

Travel Diary of the Founder

Perugia At the end of July, I finally went on a business trip to some Italian farms. My aim was to see how Italians make their beautiful, organic, delicious products. Although I own a cottage in Tuscany – in the land of the famous Sassicaia and Ornellaia wines and the most mouth-watering Tuscan cuisine – my staff booked me a trip to neighboring Umbria, which has its capital in Perugia. My travel companion was Aleksandr Yuzdepskiy, former CA colonel, and now manager of our farm in the Ryazan region. However, he obtained his visa a day after the tour started, so we lost half of the first day. He couldn’t join me in Pisa, but flew via Rome. He didn’t sleep all night, and drove half a day in a taxi for 300 euros. Overall, the beginning promised nothing, as the poet said.

I arrived in no time. It took me just two hours.

But my hotel had two different buildings, and I didn’t know its name, nor did I have the tour itinerary. So I ran around in search of Aleksandr and our interpreter Irina. The hotel was called Wine and Jazz. What a name! I went to the “Wine” building, and the others went to “Jazz.” But nevertheless we found one another. The rooms were small. But what do you need when you have your fill of jazz and are drunk on wine? And we didn’t go there to sleep – we drove 60 km to see how pork legs are cured and how cheese is made.

As a digression: the hosting party always warned us of punctuality. I don’t know with whom they dealt before. Maybe, with musicians or wine tourists. Well, we didn’t come late for any of our meetings. We came 5-10 minutes, sometimes 30 minutes before the meeting started. And the least

Welcome to our happy team!

We are always happy to welcome young and energetic men and women eager to work hard and to become professionals at what they do. Every focused and enthusiastic employee will get an opportunity for career growth.

A unique feature of our HR strategy is to employ not only the experienced professionals, but also young people, which results in an effective team.

Our job openings: Administrator Cook Hostess Cashier Waiter Delivery operator Bartender Doorman We offer: convenient flexible shifts + free meals + social package + career growth + high corporate culture + competitive salary.

Requirements: nationals of the Russian Federation, Ukraine, Belarus, aged 18 to 50. Enthusiasm to work, grow and improve.

Human resources department: Moskow, Aeroport metro station, 3 Chernyakhovskogo St. Phone: 8-926-904-41-54, 8-926-461-21-71 resume@tarasbulba.ru

Note! We are now hiring to work in Korchma “Taras Bulba” restaurants in Kyiv and New York.

Travelling | 5

amount of time we had to wait for the punctual Italians was 20 minutes. It’s a peculiarity of the national soul.

At the beginning, we rushed to the first meeting in the Norcia region. Umbria is famous for its pork hams and salami. I wouldn’t say that Umbrian ham is very popular. Parma ham is more famous in the world. But the stars decided that we go to Norcia.

We waited for the technologist for thirty minutes and drank coffee in a cafe in front of the factory.

There also is a chocolate factory. Its owner, surely, a friend of the butcher, treated us with coffee and sweets with real black truffle. They indeed contained mushroom, not its essence.

Umbria is also a region rich in truffles, which are hunted for by local pigs before they get their legs cut off and dried. The factory is quite large, but only has a handful of workers. The process is automatized and mechanized. When I look at the modern production processes, I don’t understand how we, the country that made the first flight to space, are incapable of feeding ourselves. There is no point in describing all the cycles. Everything is efficient and well-organized, and so the main thing is ageing the product at a certain temperature and under specific conditions. The ham is salted twice.

Then it is hung in a fridge for 12-18 months. The ham loses 30% of its weight and acquires its famous taste. Once I read that during the drying process a natural flavor enhancer monosodium glutamate is formed. This very substance makes salami and ham so delicious. In the small chambers are thousands of pork legs and sausages hanging on hooks.

I don’t know about now, but before, pig’s organs and blood were used for transplantation and transfusion. It’s said that pigs genetically are closer to human beings than monkeys. Sometimes I think that if in the neighboring galaxy a highly developed race of swine is watching the genocide of their brothers, wouldn’t they make a decision to strike the cruel people who eat their brothers in such a brutal way. A few times I thought that I saw a leg with a pedicure on the wall. There was a shop at the factory, and we tasted everything that was there.

On the way back, we had a meeting at a winery.

The wine it produces is quite common, in other words, primitive. The head and owner of the company together with his four grandchildren was packing the finished products in the store. The grandpa is 87 years old. He is cheerful and full of energy. And, as all the Italians, he could talk about his production for hours.

The next morning was rainy. Again a 60 km drive to see how the best organic mozzarella in the world is made. And again we had to wait for 40 minutes.

We observed the production. There was a huge pile of blue sacks in the shop. I passed by, took a picture of a label on one of the sacks. Then we were driven to the office where there were neither products nor prices. At first, we were scolded for taking pictures in the shop. Then, they demanded that we delete the pictures. I didn’t understand what all the fuss was about. I showed them my other iPhone, iPhone 4, not the iPhone 5. I lied to them about deleting the pictures. They also asked when. But I stood up and left. The label said that the leaven was made in Poland and contained preservatives. When I saw that I understood why they were so wound up.

On our way, we passed another town on a hill.

Years ago people built towns on hills: it was easier to defend and there were few croplands, which weren’t used as living space. The town of Assisi. It is famous for St. Francis of Assisi. It believe he founded the Franciscan religious order. They are everywhere.

The monks are on the streets. In the cathedral, of course, and even on various paintings. The monks make violins, play billiards, and ice skate. And it is unclear where the ice and snow on the roofs came from. I recall Strugatsky’s novel Hard to Be God. I am almost tempted to say to the locals: “In God’s name!”

And hear the reply: “In His name!”

There is a sculpture of Francis in the cathedral.

The saint holds a basket in his arms with a live dove in it. The dove is cooing and a group of pilgrims enthusiastically sighs. The huge cathedral occupies half of the town’s territory. Thousands of pilgrims. A voice from the speakers: “Tssss!” It is still noisy. The majority of pilgrims are Italians and tourists from Latin America.

The town is clean as well as the cathedral and monastery. Parking is multilevel and convenient, despite the fact that it is caved in a rock. There is only one exit and it is blocked by a car of a Dutchman who didn’t pay for parking. It was in vain that they legalized marihuana. The neighboring café offers gelatto – a new sort. It is actually prepared of cannabis!

We are on the way to see goats. And hosts give us tasty cheese. A boy, working there, is ready to move to Russia. They are in a crisis. As if we don’t have one.

On the last day we again examine pig’s legs. I look inattentively. However, the resigned colonel

persistently asks questions and demonstrates his interest. The Italians think that I’m his driver.

Umbria A marvelous valley with a lake, a vineyard, and fields. Something blossoming in yellow bloom, something is turning green. This is already the second crop of the year, although the Italians say the summer was cold and rainy. Villages and bell towers are situated on the hills. Beauty and prosperity are all-around and there’s no trace of drunken people. We are invited to sit at a table.

Then the owner of this 150-hectare beauty comes to us. Finally, they understand that I am not a driver and I receive my share of respect. I can’t eat any more cheese or ham. However, I am eager to taste the local orange jam. A local butcher, dreamily rolling his eyes, says that his fat, or rather the fat of his pigs, is better than Lardo di Colonnata’s. And that he, like his grandfather and great grandfather, cures the best ham in Italy, which means in the world.

I’m looking at his son and think that he and his children will inherit an apron and a knife. And his children’s children will also inherit the same set if everything is OK on the Earth. If pigs from the neighboring galaxy don’t invade the oppressors of their brotherly pig race.

I’m so desperate because of all this. I say goodbye to the host. Sometimes he visits the USA and we agree to call each other in New York in the autumn.

Everything might happen quite unexpectedly. Our business trip is over. Even Irina, our translator, is satisfied. We managed to do everything and even more. In the morning I will set off for home, to Tuscany, to my wife and children.

I am prepared to do anything to help my Russia and to provide a meal for our quick-witted, hardworking and – most important – god-fearing people.

P.S. Then I learned that on August 7, 2014, the Government of the Russian Federation passed Decree No. 778 (which banned agricultural products, raw materials, and foodstuffs originating from the United States of America, countries of the European Union, Canada, Australia, and the Kingdom of Norway).

Alas, everything was done for nothing!

Text: Yury Beloyvan

6 | cuisine

October 1 International Music Day Ukrainian Veteran’s Day

October 3 World Smile Day Day of Special Purpose Police Unite

October 4 World Space Week Day of the Russian Space Forces

October 5 World Teacher’s Day Day of Criminal Investigation Workers Teacher’s Day

October 6 World Architecture Day International Doctor’s Day

Unknown Facts about Potatoes...

There is a good reason why Ukrainians call the potato their second bread, for they make over2,000 various dishes with it. The potato is the most important non-cereal crop in the world and ranks fourth in importance among all crops after maize, wheat, and rice.

In addition, the potato was the first plant, which was grown in space. In 1995,potato sprouts were taken into spacein the Space ShuttleColumbia.

The potato variety “blue-eyed”used to be called “Hannibal” in honor of Alexander Pushkin’s great-grandfather. Indeed, Abraham Hannibal was the first person in Russia to do research on the

selection and storage of potatoes. Linzer Blaue and Franzsische Trffelkartoffel are rare varieties.

The color of their flesh and skin even after cooking is blue. It is therefore clear that these very rare varieties are especially appreciated.

The largest potato in the world was grown by a farmer named Khalil Semhat from the city of Tyre, Lebanon. The weight of his bulb was 11.2 kilograms! First, the farmer did not believe his eyes, because he did not even try to grow such a huge potato! Khalil said that when growing his potatoes he did not use any fertilizers and he did not pay any special attention to the garden.

October 9 World Post Day

20

October

POTATOES boiled with garlic 200 g – 160 RUR

International Chefs Day

October 11 International Girls Day

October 14 Day of the Ukrainian Cossacks

October 16 World Food Day Boss’ Day

October 20 International Chefs Day

October 25 Day of the Customs Officer of the Russian Federation

From the Curious to the Ridiculous • Until almost the end of of the eighteenth century,the French thought that the potato caused leprosy.

• Marie Antoinette, wife of Louis XVI, wore potato flowers in her hair as decoration.

• Agronomist Antoine-Auguste Parmentier to deliberately promote potatoes in France applied the principle of reverse psychology. During the day he placed guards around his potato fields, raising the value of potatoes in the eyes of others. Every night he left his potato field unattended so that thieves could steal priceless bags of the bulbs.

• During the gold rush in 1897-1898 in Alaska miners gladly exchanged gold for potatoes because of the potatoes’ content of vitamin C.

Economic Benefits The richest peasants live on the island of Noirmoutier (Atlantic coast of France). According to legend, this delicate potato varietycame from the supreme Inca God. The result is La Bonnotte– the most expensive potato on Earth. It is grown and harvested only by hand. One kilogram of this wonder costs 500 euros! Its yield is less than 100 tons per year. And it’s enough to make a considerable income from such agricultural labor.

In the Hebrew University in Israel, scientists have produced electricity generated by electric batteries from boiled potatoes. These batteries (composed of electrodes and a piece of potato) are able to work for a few days. In addition, they produce energy for a price several times cheaperthan conventional batteries currently cost.

cuisine | 7

The Drink Baikal: Russia’s Response to Coca-Cola

VEGETABLE VARENIKI assorted vegetables / cabbage / potatoes and mushrooms 250/125 g – 220/160 RUR

Potatoes for Health Recent research showed that the potato is good for memory. After a serving of puree, glucose enters the body, and after 15 minutes brain function improves.

Contrary to popular belief, potatoes are not very caloric. One serving has 110 calories.

However, one tablespoonof butter will double the amount of calories. So watch out for what and in what quantities you add to potato dishes.

A potato contains starch, protein, all essential amino acids, pectin, carbohydrates, fiber, almost all B vitamins, as well as vitamins C, P, K, PP and A, minerals (especially potassium and phosphorus), macro- and micronutrients, organic acids, and sterols. Two to three hundred grams of potato contain the necessary daily requirement of vitamin C. Interestingly, the water content in potatoes is about 75-80%, depending on the variety.

This is only slightly less than in milk!

A dark-brown color and delicate fragrance of natural herbs and roots. This describeda new fizzy drink called Baikal, which the Soviet Union launched into production in 1976. It was the food industry’s response to Coca-Cola, which was popular around the world. Although it may have resembled its overseas competitor by its color, the taste was significantly different. And it is no wonder, because according to the GOST standard it consisted solely of sugar, citric acid, carbon dioxide, St. John’s wort tincture, extract of Eleutherococcus, and essential oils of eucalyptus, laurel, and lemon. It is the last ingredients that made Baikal really refreshing. It quenched thirst, and yet was safe for both adults and children. Moreover, according to history, at first the drink included pine cones, but then, due to the economy, they were left out. Of course, neither Pepsi nor Coca-Cola could boast such an arsenal of ingredients.

The idea to start production of a new refreshing drink originated long before 1976. In 1959 the first American trade exhibition was heldin Moscow. The American side was represented by President Nixon, and the Russian side

by Nikita Khrushchev. It was there that Khrushchevfirst tried PepsiCo’s product. He liked it very much. While the secretary-general savored the curiosities, representatives of “the bourgeois world” did not pass up the opportunity to use it for their business purposes. Soon photos appeared of the Soviet leader with the inscription: “Khrushchev learns to bemore sociable. Pepsi helped him with this.”

Cooking with Potatoes

POTATO LATKES with sour cream 160 g – 120 RUR

The versatility of the potato is that it is easily combined with all sorts of meats and vegetables. It is no wonder that it used in appetizers and main entrees, as well as in desserts – such as kisel (a fruit dish), which includes potato starch.

If you want to make healthy potatoes, cookthem in their skins.

This will preserve a lot of their nutritional value. Just peal the skin before serving.

And above all, no Ukrainian will ever pass up an opportunity to eat potato dumplings with fried lard, potato pancakes, or Ukrainian stuffed cabbage with grated potatoes.

Text: Lesia Kichura

When in 1972 the company announced its intention to enter the market of the USSR and started to actively developits production, Soviet scientists decided to create their own refreshing drink. It had dark-brown color, but a completely different taste, because for many long years thecompetitors held their recipes in strict confidence.

It is believed thatnot even the factory workersknew how Pepsi or Coca-Colawere made. It’s not surprising, because in addition to water and burnt sugar,eight-liter sealed containerswere supplied to the Union... This fact was subsequently used to advertise Baikal, whichwas considered healthy for consumption, while on the contrary the American beverages were suggested to be harmful.

There are several interesting facts about Baikal. At one time, dentists argued that it should be drunk only through a straw so as not to damage tooth enamel. Legend has it that foreign companies tried to establish its composition, but were unsuccessful.

8 | Народжені в Україні

Марія Башкирцева:

парижанка з України Життя талановитих людей вирізняється особливими подіями та зустрічами. Саме таким і був життєпис Марії Башкирцевої. Її частенько називають парижанкою з-під Диканьки або парижанкою-полтавчанкою. В Україні це ім’я знайоме чи не кожному, до того ж «своєю» її називають у Франції та Росії, де в найбільших музеях експонують полотна художниці. Батьківщина Марії – Полтавська губернія, де вона народилася у листопаді 1860 року. Померла ж талановита художниця у жовтні 1884-го, тож цього місяця виповнюється рівно 130 років від дня її смерті. Сім’я юної художниці була багатою і часто подорожувала світом. Коли у 1872 році після Австрії, Німеччини, Швейцарії родина зупинилася в Ніцці, Марія й не підозрювала, що тепер усе її життя минатиме за кордоном. І лише кілька разів вона навідається до свого рідного краю. У свої дванадцять Марія надто швидко переходить із дитинства у юність і доросле життя. Так, вирішивши втілити свою мрію стати відомою співачкою, дівчинка приїжджає з матір’ю до Парижа. Перевдягнена селянкою, у супроводі матері й тітки вона приходить на прослуховування до знаного на весь Париж професора Вартеля. Той відзначає неабиякий голос і талант у дівчини! В ту мить ніхто не знав, що важка хвороба вкраде в Марії голос, і вже через рік вона з болем згадуватиме і цю зустріч, і свої сміливі плани на майбутнє. Дівчина розуміє: мрії про оперу не судилося здійснитися. Тож талановити українка вирішує стати художницею. Восени 1877 року українка приходить вчитися до студії Рудольфа Жюльєна. Через півтора місяці одна з її робіт посідає шосте місце на студійному конкурсі академічного малюнка. Марія залишає позаду подруг, які почали навчання значно раніше за неї. В січні

Мандрівки Марії великим світом розпочалися одразу після розлучення батьків. У шлюбі вони прожили лише два роки. Після цього син залишився з батьком, а мати з донькою переїхала до своїх батьків. Не дивно, що більшу частину свого життя Марія проводила в жіночому товаристві, що й зумовило специфіку виховання дівчинки. Їй намагалися догоджати в усьому, та, незважаючи на це, дитина почувалася самотньою. Вихователі та вчителі рано помітили в Марії великий хист до музики й різних наук, їй легко давалися мови. В 12 років дівчинка вже добре знала французьку, англійську, італійську, давньогрецьку, латину. Їй було до снаги читати в оригіналі Гомера, Шекспіра, Бальзака, Данте... Крім того, вона частенько засиджувалась за колбами та розчинами, проводячи різноманітні хімічні досліди. Саме з того часу Марія Башкирцева починає вести щоденник французькою мовою, у якому записує всі свої успіхи. Тут наївні дитячі роздуми контрастують з високими вимогами до себе, а нотатки про літературні вподобання переплітаються з тонкими спостереженнями і влучними характеристиками людей. Марія прагне знати історію, літературу, філософію, природничі науки, щоб здивувати знаннями увесь світ.

1879 року – ще одна нагорода: за малюнок натурника їй присуджено конкурсну медаль студії. На щорічній виставці в Салоні 1879 року вперше виставлено картину молодої художниці, підписану Марі-Константін Рус – “Жінка за читанням роману Дюма “Розлучення”. Цю картину вона написала за 18 днів. Згодом Марія зацікавилася творчістю молодого, однак уже доволі відомого художника Жюля Бастьєна-Лепажа. Дуже хотіла познайомитися з ним, і невдовзі він стає її вчителем. Ці зустрічі сповнюють Марію нових надій. Він іще раз підтвердив: у неї є талант. Відтоді найпалкішою Маріїною мрією було дорости майстерністю, а може, й перевершити свого вчителя. Та прикрі несподіванки долі ще не закінчилися. Марія починає втрачати слух, і цей процес зупинити неможливо... “Шепіт вітру, плюскіт води, удари дощу об віконне скло... сказані стиха слова... Я не чутиму всього цього!» – занотувала дівчина в щоденнику 16 листопада 1882 року. А у грудні того ж року новий удар – Марія дізнається, що в неї сухоти. Вона благає долю, аби дала їй прожити ще хоч десять років. Та не судилося... Художниця померла 31 жовтня 1884 року, у віці 24 роки…

Народжені в Україні | 9

ОБРАЗ ТА ПОСТАТЬ МАРІЇ БАШКИРЦЕВОЇ В МИСТЕЦТВІ ТА ЛІТЕРАТУРІ У спадок прийдешнім поколінням художниця залишила свої картини. Оцінюючи їх, мистецтвознавці стверджують, що ім’я Марії Башкирцевої посіло чільне місце в історії мистецтва. За сім років заняття живописом Марія написала понад 150 картин різноманітної тематики: портрети, пейзажі, історичні картини. Вона бралася до всього, і все їй вдавалося із неймовірним успіхом. Іменем Марії Башкирцевої названо одну з вулиць Ніцци, а в місцевому музеї функціонує виставка картин художниці. Там же, в музеї Маслена, стоїть гіпсова статуя: юна, ще майже дитина, Марія в довгій сукні сидить на лавці з книгою в руках. А її задумливий погляд звернений удалечінь. Можливо, саме там вона виглядала своє вимріяне майбутнє. Автор скульптури – захоплений її талантом Мішель де Тарновський. Дивлячись на цю скульптуру, мабуть, кожен погодиться зі словами Іллі Рєпіна, який схвально відгукувався про мистецтво Башкирцевої, вважав, що її чекало велике майбутнє, бо вона “була виняткова натура, певна річ, незвичайна”. Марія Башкирцева стала однією з улюблених героїнь Марини Цвєтаєвої, яка навіть планувала 1914 року видати в Парижі книжку присвячених їй поезій. Також нею захоплювалась італійська поетеса Ада Негрі, яку Леся Українка називала співцем сильних душ і високих поривань.

МИСТЕЦЬКА ТА ЕПІСТОЛЯРНА СПАДЩИНА Щоденник Башкирцевої, частково виданий після смерті дівчини, став справжньою сенсацією в літературному і художньому світі Франції і Росії XIX століття. Вперше його опублікували у 1887 році французькою мовою. Його читали із захопленням, стосовно нього сперечалися Бунін і Чехов, Брюсов і Хлєбніков. Російською мовою щоденник вийшов друком у 1916 році. Проте, як подейкують дослідники творчості художниці, досі опубліковано лише 1/5 частину його обсягу. Чимало невідомого із

To celebrate the 15th birthday of the Korchma «Taras Bulba» chain of restaurants we present a CD of Ukrainian classical music in modern arrangements from Bulba Press.

життя юної українки залишається за кулісами минулого. В одному із залів Люксембурзького музею в Парижі є скульптура Лонжельє, зроблена на замовлення французького уряду. Вона зображає молодого генія, що помирає біля ніг Ангела смерті. Прекрасне худорляве обличчя генія дивиться вгору – очі його спрямовані на сувій, який ангел тримає в руці. На сувої – перелік великих людей, що передчасно пішли з життя. Там, серед восьми французьких імен, є й ім’я української художниці – Марії Башкирцевої, юної та тендітної дівчини, яка своїм талантом та любов’ю до життя здобула безсмертя...

ЦЕ ЦІКАВО… Марія Башкирцева – перша з українських художників, чиї роботи потрапили до найавторитетнішого музею Франції. Пізніше такої честі були удостоєні полотна російських

художників Миколи Реріха та Леоніда Пастернака. Вона перша жінка-художниця в світі, чиї твори представлено у Луврі. В селі Черняківка створено музей Башкирцевої та названо галявину Маріїною долиною; щороку на день молоді тут проводяться масові заходи з виставками художніх творів. Серед друзів та прихильників Марії були: Робер Флері, Сен-Морсо, Огюст Ренуар, Ежен Делакруа, Клод Моне, Карлос Дюран, Еміль Золя, Олександр Дюма, Едмон Гонкур, Гі де Мопассан... Гаряче дискутувала Марія з самою Жорж Санд. Та найбільший вплив на її творчість мав молодий французький художник-реаліст Жюль Бастьєн-Лепаж. Померла Марія Башкирцева в розквіті слави, похована в Парижі на кладовищі Пассі. Лише кілька місяців пережив її тяжко хворий БастьєнЛепаж, брат якого на могилі художниці звів каплицю, що збереглася до наших днів. Текст: Леся КІЧУРА

The exclusive new disc will be available for sale in our restaurants!

Find time in your life for our music!

10 | History in Detail

Nylon Stockings: The Female Wardrobe Craze

«In olden days a glimpse of stocking was looked on as something shocking.

But now, God knows, anything goes».

From song by Cole Porter Seductive female legs clad in nylon stockings is nothing out of the ordinary anymore. But few people realize that it was not always that way. At one time, nylon not only cost more than silk, but also caused fights at stores and terribe envy among ladies. In fact, before it entered the women’s wardrobe, this item of clothing underwent historic changes. The evolution of nylon stockings is so interesting that we cannot not talk about it in the section “History in Detail.”

Welcome aboard! Добро пожаловать на борт!

Маршрут #1 Route #1 Маршрут #2 Route #2

History in Detail | 11

You may not believe it, but at first stockings were worn exclusively by rich men. The beautiful half of humanity, regardless of how many coins they had, could not have suchluxury. And this had a simple explanation – women’s legs were never shown in public. This is how it was until the Victorian era when the strict rules started to change:the length of dresses and skirts was shortened and stockings became a necessity. However, at that time they were made of cotton, of silkwhich was very expensive, and a little later, from viscose which was invented only in the early nineteenth century. None of these types of materials were ideal for a consumer good.

Silk was not afordable for everyone, and viscose gathered pleats and was not durable.

The revolution came February 16, 1937. Then a brilliant chemist Wallace Carothers patented nylon. Interestingly, he worked for DuPont, which manufactured gunpowder, dynamite, and other explosives... Of course, they had nothing to do with fashionor clothes. However, the effect, as we shall see later, of the patented substance wasexplosive.

Rumor has it that it took the chemist twelve years to invent nylon, and that the name comes from combining the words: New York (NY) and London.

Businessmen decided to use the new synthetic fiber in the fashion industry. It was shown to the public for the first time at an exhibition at the World’s Fair that was held October 27, 1938, in New York. At the entrance people were greeted by

a 12-meter-tall mannequin dressed in nylons. They were distributed free of charge to women and the campaign slogan was: “Wearing stockings of silk not nylon is likepreferring the horse over the car.”

The new item of clothing received the name “revolutionary garment of the future.”

Manufacturers not only promised “the strength of steel and the lightness of a web,” but also suggested that stockings were as important to humankind as the internal combustion engine, radio, or telephone.

The ladies believed this because nylon did not wrinkle, did not stretch at the knees, was flexible, light, and pleasant to wear. However, there was one downside– it cost twice as much as silk. Statistics show that women did not pay attention to this fact.

According to historical data, in the first year of sales about 70 million pairs of nylon stockings were sold.

The excitement was unprecedented. Police were brought in to hold back the crowd around the shops and department stores, and newspapers published pictures of women who immediately after buying stockings tore open the packaging and put them on right on the street.

Only the Second World Warwas able to stop this hysteria. Then nylon became a strategic commodity.

It was used to sew parachutes, cover military vehicles,and for military uniforms. Americans were even issued cards which limited the number of stockings they could purchase per year to six pairs.

Of course, immediately there was a big deficit.

To look good and trendy, women began to cover their legs with a special light brown paint that resembled the color of nylon. This idea has picked up by another company, Max Factor, which began to produce special makeup for legs!

In autumn 1945 the long-awaited product returned to the shops. Again there was a fierce demand for it. But the times changed and it gradually became a regular consumer good.

After stockings, in 1959pantyhose were invented and patented. They also quickly became fashionable. However, in the Soviet Union nylons were a rarity for a long time. They appeared only in the late 40s and were made of cotton or viscose yarn. In the late 1950s and early 1960s so-called “stocking breeches,” as they were called first, were imported from Czechoslovakia. The word “pantyhose” in the Soviet Union caught later.

There was a time when after Czechoslovakia Soviet women obtainedpantyhose from GDR, wore them until they had holes, and then mended them with their own hair.

Finally in 1970 nylonsstarted to be produced in the Brest hosiery factory, but their quality was far from ideal. As a result, the magazine Rabotnitsa even published advice on how to extend the life of pantyhose. For example: “New tights should be put in the fridgefor a few hours”or“Tights can last longer if they are pre-washed in soapsuds.”

Text: Maria Krasna

12 | news from “Korchma”

Korchma on Piatnitskaya Street:

We’ve become even better!

Dear friends! We are happy to announce that after a long renovation, the restaurant Korchma Taras Bulba on Piatnitskaya Street welcomes customers again! It has now become even cozier and more comfortable. In addition

to our delicious cuisine, polite staff, and museum-like decorations, we offer you a porch, as well as a parking lot and bike rack. Every weekend we prepare a new entertainment program for you!

Drop by and see for yourselves – if you think about renovation outside the box, you can work wonders!

WELCOME TO OUR RESTAURANT KORCHMA TARAS BULBA ON PIATNITSKAYA STREET! TO MAKE A RESERVATION CALL: (495) 953-7153

г.Москва, ул. Пятницкая 14

тел.: 8 (915) 222-15-18 (495) 953-7153, 951-3760

www.tarasbulba.ru

к н и га-мен ю To celebrate its 15th birthday

‘Korchma Taras Bulba’ reveals its secrets!

We offer you a recipe book

Not by the salo alone

news from “Korchma” | 13

Reaching the Summit Korchma’s team climbed the legendary Mount Ararat

In September, staff members from the Korchma Taras Bulba restaurant chain went on an expedition to the extinct volcano in the Armenian Highlands. The travelers set themselves a task: to ascend the Great Ararat, which has a height of 5,166 meters. It’s a very difficult peak to climb for people in poor physical form, but in spite of this, the team coped with that challenge. It was made possible thanks to the chain’s founder Yury Beloyvan who led the expedition and who had already climbed many of the highest

peaks in the world: from Elbrus to Everest. The exhausted but happy Korchma employees raised the restaurant’s banner as well as flags of Russia, Ukraine, and Moldova on top of the summit. They wanted to show that our staff is both multinational and stands for peace and friendship between nations.

The detailed account of the trip and adventures experienced by the travelers will appear in the next issue of the Bulba NEWS newspaper.

Cat and the Fox’, Children’s encyclopedia, a fairy tale ‘The rd puzzles. Look for new issue as well as poems, riddles and crosswo BULBA PRESS of the children’s magazine Tarasik by aurants in “Korchma Taras Bulba’ chain of rest

Your kids deserve the best childhood!

14 | menu

Moscow Kiev New York DRINKS

SHISH KEBAB

PORK LAMB on a bone VEAL CHICKEN

170 150 170 170

470 700 550 390

HOMEMADE SAUSAGES

prepared with meat from our own farm “Kazachye”

SAUSAGE PLATTER (chicken, pork, blood pudding) served with 250/125 fried potatoes, onions, herbs and horseradish BLOOD PUDDING SAUSAGE WITH BUCKWHEAT 200 served with horseradish PORK 150 country style pork sausage with garlic, served with horseradish

640 350

170/85 115

290/200 290

160 310 300/150 220/15

S I DE S LVIV STYLE POTATOES WITH CHEESE AND BACON POTATOES: fried with salo and onions fried with champignons fried with oyster mushrooms and smoked salo boiled with garlic mashed BOILED RICE BUCKWHEAT WITH BACON STEWED CABBAGE ROASTED CAULIFLOWER GRILLED VEGETABLES

200 200 200 200 200 200 150 150 150 150 300

250 160 160 240 160 100 60 140 80 120 300

VARENIKI (UKRAINIAN DUMPLINGS) and PELMENI (UKRAINIAN RAVIOLI) SIGNATURE VARENIKI WITH MEAT “KORCHMA” (MEAT VARENIKI) assorted / meat / old Ukrainian FISH VARENIKI stuffed with salmon and dill VEGETABLE VARENIKI assorted vegetables / cabbage / potatoes and mushrooms SWEET VARENIKI assorted / cottage cheese / cherry / raspberry VARENIKI WITH SALTY CHEESE SIGNATURE PELMENI “KORCHMA”

250/125 300/200 250/125 220/160 250/125 200/150 250/125 170/120 250/125 220/160

DESSERTS

FREE UZVAR

FISH

150 150 100 150 150 130

200 210 100 210 130 200

150 90 50

230 75 110

50

110

540 75/100 125 120

HERRING WITH ONIONS AND POTATOES DNIEPER FISH SOUP COUNTRY STYLE PERCH

CHICKEN

445

UKRAINIAN SPRING SALAD SORREL BORSCH WITH CHICKEN AND EGG CHICKEN CUTLET WITH RICE

mushrooms

MINERAL WATER, SODA

KAMORINSKAYA WATER BON AQUA NARZAN VITTEL PERRIER COCA-COLA / COCA-COLA LIGHT / SPRITE / FANTA / TONIC RED BULL

COFFEE

ESPRESSO AMERICANO/ DECAF AMERICANO CAPPUCCINO LATTE ICED COFFEE

ALPINE CEYLON (black) JASMINE FIRE FLOWER SUN OF CHINA MINT, LEMON BALM, LINDEN, VERBENA VITAMIN BUCKTHORN

THYME, FRESH MINT ASSORTED HERBS

ADD TO YOUR TEA

cot / raspberry HONEY clover / sainfoin / linden-raspberry / buckwheat

pork

100 125 85/150

nuts

-

300/500 300/500 300/500 300/500 300/500 300/500

190/320 250/420 190/320 210/360 190/320 190/320

300

90

300/500 300/500

80/120 60/80

300/500 300/500

150/240 110/180

500/1000 500 500 330 330 250

30/60 90 130 160 210 150

250

220

45 100 150 150 150

80 80 120 130 160

350/600 350/600 350/600 300/600 300/600 300

90/160 140/250 130/230 130/230 80/140 180

6 6 30

70 70 40

50

70

ALL MEALS ARE PREPARED ON KAMORINSKAYA WATER FROM ARTESIAN WELL. IT IS LOCATED ON THE “KAZACHYE” FARM IN MIKHAILOVSKY AREA OF RYAZAN REGION. ALL MEATS AND DAIRY PRODUCTS ARE FROM OUR OWN FARM “KAZACHYE”

30

BUSINESS LUNCH

with every lunch order!

SYMBOLS INDICATING FOLLOWING INGREDIENTS: :

KVASS / MORS

UZVAR compote made of dried pears, apples and cherries HOMEMADE KVASS traditional Ukrainian grain alcoholfree beer MORS cranberry / foxberry / raspberry MORS blueberry / cherry

TEA

250/125 240/170

HONEY CAKE KIEV CAKE SOUR CREAM CAKE POPPY CAKE PUFF CAKE "1000 LAYERS" APPLE STRUDEL WITH ICE CREAM AND CARAMEL PRUNES AND WALNUTS ROULED HOMEMADE PIE WITH CHERRY ICE CREAM OF YOUR CHOICE: vanilla / chocolate / strawberry SORBET OF YOUR CHOICE: lemon / berry

JUICE

ORANGE / GRAPEFRUIT / PEACH / APPLE / TOMATO

350

OUR CUTLETS

GRANDMA’S CUTLETS Chicken Pork and beef served with adjika CHICKEN KIEV POTATO CUTLETS WITH MEAT

FRESH SQUEEZED JUICE

ORANGE GRAPEFRUIT CARROT CUCUMBER-CELERY-APPLE APPLE-CARROT APPLE

minutes

MEAT

475

“OLIVIER” SALAD WITH HAM LAMB SOUP GRANDMA’S CUTLETS WITH MASHED POTATOES

VEGETARIAN

315

BEETS SALAD WITH PICKLED CUCUMBERS LEAN BORSCH WITH SMOKED PEAR LEAN VARENIKI WITH POTATOES

alcohol when prepared

shrimp

100 125 115/150

honey

200 125 200

dishes recommended during fasting

menu | 15

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

www.bulbanews.ru Bulba NEWS has its own website now

We offer only fresh and savory news!

Share the news in social networks, and leave your comments.

Send your news to: bulbanews.ru@gmail.com EVERYBODY READS US!

The newspaper office is open for cooperation! Call us at 8-968-665-12-07 or write to: bulbanews.ru@gmail.com

Cabbage rolls with potatoes

www.tarasbulba.ru

ruk_proekta@tarasbulba.ru

Preparation

Ingredients:

For the sauce:

• 1.2 kg potatoes • 3 onions • 1 medium-sized cabbage • 50 g lard • 100 g butter • salt, pepper, thyme • 2 tbsp. semolina • 100 g cheese

• ½ cup water • 50 g butter • 1 tbsp. flour • nutmeg • salt

В ДРУГУЮ РЕАЛЬНОСТЬ

НЕПАЛ

Cover the cored cabbagewith boiling water and cover pot.

Remove soft leaves. If necessary, you can cook it some more. Cut off the hard spines. Peel the potatoesand gratealong with one onion.Sauté two onions in lard and butter, add a little bit of salt so that the onion remains soft. Add to the grated potatoes,sautéedonions, semolina, and cheese. Add salt and pepper.

Sauté the potatoes in a pan so that theythicken, about 5 mins.

Add about 1 tbsp. of the potato mixture in a cabbage leave and roll it.

Place stuffed cabbage rolls in a tray,on top of a layer cabbage leaves. In a skillet heat 50g of butter, add half a cup of water, add saltm and pour over cabbage rolls. Heat them for about 10-15 minutes and then bake in the oven for about 40 minutes with cover.

Prepare the sauce. Heat the butter, add flour. Add water, salt, nutmeg, and pour this sauce over the cabbage rolls. Place in the oven for another 15-20 minutes.

Bon Appetit!

Cremations on the banks of the sacred Bagmati river, “the Sadhu holy drug-addicts” and the bloody festival Gadhimai Mela, the holy Mount Kailash, hermit monks and the Tibetan void celebrated

by Buddhism. All this in Yuriy Beloyvan’s book Traveling to an Alternate Reality…

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 4 7 7 0 8 7 (495)

Ukrainian cuisine – made with love!

Restaurants’ location:

MOSCOW, Aviamotornaya metro station, 6 Krasnokazarmennaya St., (499) 763 5741

Avtozavodskaya metro station,

6 Velozavodskaya St., (499) 764 1532

Akademicheskaya metro station,

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

Alekseyavskaya metro station, 3 Bochkova St., (495) 616 6754

Airport metro station,

64 Leningradskiy Prospekt St., (499) 151 9011

Baumanskaya metro station,

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

ПУТЕШЕСТВИЕ

Borovitskaya metro station,

8 Mokhovaya St., 24-hour, 8 962 918 75 38, 8 985 644 85 44

Krasnye Vorota metro station,

47 Myasnitskaya St., (495) 607 1762

ПУТЕШЕСТВИЕ В ДРУГУЮ РЕАЛЬНОСТЬ

НЕПАЛ

НЕПАЛ

Leninskiy Prospekt metro station,

37 Leninskiy Prospect St., (495) 954 6466

Novokuznetskaya metro station, 14 Pyatnitskaya St., (495) 953 7153

Novye Cheryomushki metro station, Nametkina St., 13 г, (495) 331 4211

В ДРУГУЮ РЕАЛЬНОСТЬ

Smolenskaya metro station,

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

ПУТЕШЕСТВИЕ

Tsvetnoy Boulevard metro station,

13 Sadovaya-Samotechnaya St., 24-hour, (495) 694 0056

Chekhovskaya metro station,

Soon in bookstores

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

Yugo-Zapadnaya metro station,

6 Borovskoye Road, (495) 980 2051

Vystavochnaya metro station, of 1905 year,

27 Shmitovskiy Passage, 24-hour, (499) 256-4660

ПУТЕШЕСТВИЕ

НЕПАЛ

Odintsovskiy District, Gorki-2

‘Zhyvoi Dom’ Trade Center, 3rd floor +7 (495) 221-03-34

KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248

В ДРУГУЮ РЕАЛЬНОСТЬ

357 West Broadway, NYork City, NY 10013 phone: (212) 510 75 10

Laskavo prosymo!

Certificate of registration PI № FS 77 — 19940. Circulation is 5 000 copies.