[Sca-cooks] Fwd: "Zakuska" table

Susan Lin Shoshanna at caergalen.org
Mon Feb 23 07:08:45 PST 2009

sorry, I do not often read email on the weekend.

The term "zakuska" became popular as Stefan said in the late 1700 -
1800.  It was put out before the meal.  It could be a cold table or
hot or a combination.

As it was described by a Russian friend - it is the meal before the
meal.  Full of little bites.

I used it as a lunch/sideboard so hopefully there would still be room
for dinner.

I made all sorts of pickled things as well as soups and hot items.
I'm happy to share the menu should anyone like.


On 2/22/09, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Bear replied to me with:
> <<< What's a "Zakuska" table?
> Stefan >>>
> It's a snack table or smorgasbord.  The word derives from the Russian
> verb
> "zakusit'," "to take a small bite."  It's unclear just when the practice
> developed, but I suspect the modern Zakuska table dates from the 18th
> Century when Russia began to embrace European modernity.
> Bear
> ----------
> So is this more like a buffet? or a sideboard or something else?
> Shoshanna sounded like she did one during or in addition to a Russian
> themed feast. So, Shoshanna, was this more like a tasting-table or a
> sideboard? Both of which we've discussed here, or was it something else?
> Stefan
> In the FEASTS section of the Florilegium:
> dayboards-msg     (62K)  2/20/08    SCA dayboards, middle-of-the-day
> meals.
> tasting-tabls-msg  (8K) 11/28/07    Introducing people to medieval
> foods using
>                                         food samples and tasting tables.
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list