How people ate in Russia and in Russia. Creative project: How our ancestors ate What they ate in ancient Russia presentation
How did our ancestors eat? Completed by: student of grade 3 "A" MBOU secondary school No. 18 Kolesnikov Matvey Valerievich Head: Borodenko Tatyana Vladimirovna
The relevance of this work lies in the preservation of the material culture and food traditions of the Russian people. The purpose of the work: To identify the nutritional features of our ancestors and draw attention to the issue of the possibility of maintaining health through nutrition with simple and affordable products. Tasks: to study the history of nutrition of our ancestors; identify catering traditions; create a multimedia exhibition about the food of ancestors; Cook a meal.
A bit of history… Long ago, our ancestors lived on land where potatoes, tomatoes, and cabbage did not grow. But there was a lot of wild wheat - spelt; It was from spelled that the ancient Slavs cooked the first porridge.
Features of the nutrition of our ancestors: the food was varied; in the food of our ancestors, pies, pies, pancakes, pies, kulebyaki, pancakes, pancakes, etc. were essential. They ate porridge from buckwheat, millet, pearl barley. They were seasoned with milk, cow or linseed oil, honey. Kissels were made from oatmeal or pea flour.
The main products that made up the diet of Siberians were those that were produced on their farm. Milk, meat, vegetables, eggs, cereal products made up most of it. The favorite dish of the Siberians was dumplings, it was believed that the most delicious - "a mixture of three meats"; Pies were especially developed; From vegetable crops Siberians grew pumpkins, turnips, carrots, beets, cabbage, and cucumbers. Cooked flour kissels, dairy, and also berry on starch. Often they made kissel from viburnum.
Traditions of the Russian feast Russian hospitality Reception of guests; The order of serving dishes;
Royal feasts The number of all kinds of dishes at royal feasts and at the feasts of rich boyars reached a hundred, and in special cases could reach half a thousand, and they were brought to the table in turn, one at a time, and precious: gold and silver dishes with the rest of the dishes were held in their hands by standing around the servant's table.
Peasant feast Representatives of almost all segments of the population considered it obligatory to gather at the banquet table on all significant events in life, whether it be weddings, christenings, name days, meetings, seeing off, commemoration, folk and church holidays ... And naturally, this tradition has come down to us practically unchanged.
Who among us has not heard this proverb? And they used to say: "Porridge is our mother." In Russia, porridge was called the foremother of bread. Not a single important business or event took place in the old days without porridge. Porridge was considered a symbol of wealth and prosperity in the family. It was prepared for weddings, commemorations, feasts and ... was worn to school by the teacher. "Shi yes porridge - food our"
“Bread and porridge are our food” In Russia, porridges were made in three types, depending on the ratio of grain and water: steep, slurry and gruel (semi-liquid). Porridge was also cooked at the conclusion of peace between the warring parties: as a sign of peace and friendship, the opponents gathered at the same table to eat porridge. If it was not possible to reach an agreement, then they said: “You can’t cook porridge with him!”
What kind of porridge are there? Semolina Buckwheat Rice Pearl barley Millet Oatmeal Corn Pea
Nutrition of the Khanty Peoples The culture of the Khanty people is unique. Today, having lived up to the third millennium, they have preserved themselves as peoples. They preserved their languages, material and spiritual culture. We saved our land. Saved their Gods and Goddesses. They kept their Faith The traditional occupations of the Khanty are river fishing and taiga hunting. Great importance in the life of the people has gathering.
The main food is fish, which is processed almost completely (what is not eaten is used to make glue, fat, utensils), and elk, deer meat; they are seasoned with berries, which are also used as a filling for pies.
Fish is dried, fried, boiled, smoked, eaten fresh, raw and frozen (stroganina). Ear ready.
Proper nutrition is the key to health and happiness! A lot of water has flowed under the bridge since that distant time. Having lost a lot of valuable things along the way, people finally become wiser and more economical. Many Russian traditions and rituals are being revived from oblivion. Growing interest in folk culture and everyday life Our ancestors have always lived in harmony with nature. Knowing the culture and traditions of our ancestors, we must realize that nutrition plays a huge role in health. As a result of the work done, we tried to understand, accept and apply the experience of our ancestors. And what we did, you be the judge!
extracurricular activity
"How people ate in Russia and in Russia"
The event was developed by:
Lyashenko Elena Anatolievna
primary school teacher
MOU Gymnasium No. 17, Volgograd,
Topic: "How people ate in Russia and in Russia"
Goals:- to expand the knowledge of schoolchildren about the history of cooking, customs and traditions
your country
Tasks: develop:
An idea of the traditions and customs of food that contribute to
preservation and promotion of health;
Interest in independent work with information sources;
form:
A sense of pride and respect for the history and culture of their country,
awakening to its study;
A conscious attitude to a healthy lifestyle through a culture of nutrition,
based on the traditions of the Russian people.
Prior to this event, preparatory work:
The class was divided into 5 teams;
Each team received homework: prepare a message about the history of Russian cuisine on your topic:
Team 1: About snacks
Team 2: About soups
Team 3: About fish dishes
Team 4: About meat and poultry dishes
Team 5: About flour and cereal dishes;
Collect material on the preservation of the traditions and customs of Russian cuisine at catering points: in a restaurant, in a canteen, in a cafe, in a school canteen; at home;
in Orthodox Church.
Each team prepares Russian cuisine dishes to create a traditional Russian table.
During the classes
(music plays, slides depicting Russian nature, cuisine, feasts are shown)
Leading:
Among the age-old forests, dark, impassable, a small wooden hut was lost. As if from a cradle, an inconspicuous stream flows out from under this hut, but it is to this stream that pilgrims are drawn to bow to a holy place for every Russian - the source of the main river of Russia - the Volga-mother. Gradually gaining strength, the Volga will flow through the Russian expanses to the Caspian Sea.
So also Russia went from these blessed places. And a center of Russian culture arose in the center of Russia. As part of the folk culture, the national Russian cuisine was born here (Appendix No. 1-5)
Today we will make a journey into the past of Russian national cuisine.
Old Russian dinner table usually consisted of four servings: "cold food, hot, or stew, fried, boiled and cakes." Lunch started with appetizers. Then they served soup, cabbage soup, borscht, pickle, etc. - these dishes are considered first-serving dishes. Soups were followed by main dishes or, as they are called, fish, meat, and vegetable dishes. On the third, all sorts of sweet foods and drinks were served. Such a serving of dishes is typical for both everyday and festive tables.
IStation: "Pages of History"
( each team prepared short messages at home on their topic)
1 team:
One of the features of Russian cuisine is an unusual variety of hot and cold appetizers. Previously, snacks were called "cold meals" and they were served, as a rule, at the beginning of the feast with horseradish, kvass, various condiments, and dressings. The main purpose of snacks is to stimulate appetite. Since snacks are served on the Russian table mainly before the main meal, they should not be filling. Of the abundance of Russian snacks, the most traditional are a variety of pickles from vegetables, mushrooms, fish, sauerkraut, turnips, radishes, pumpkins, mended vegetables. These dishes were usually served in clay, wooden, pewter, silver or tinned copper plates.
2 team:
Hardly any other National cuisine world has such a rich assortment of soups as Russian. Shchi, borscht, pickles, saltwort, okroshka, vegetable soups, fish soup- behind each of these names are dozens of dishes. Liquid dishes of Russian cuisine were originally called not soups, but bread, stews, fish soups. The word soup, in all likelihood, entered the Russian lexicon in the era of Peter I. In ancient Russian literary sources, there are such names as “shti”, “varevo”. On the Russian table, soup was a first-serving dish. Nowadays, soup is eaten after appetizers. For the preparation of soups in Russian cuisine, a wide variety of products are used - vegetables, potatoes, legumes, pasta, mushrooms, meat, fish, etc. However, soup is a liquid dish and therefore the basis is always liquid: water, milk, curdled milk, broth. Shchi occupies a special place among Russian national soups.
According to historians, this dish was known in Russia long before its baptism. According to contemporaries, during the war of 1812, being far from their homeland, Russian soldiers, for lack of cabbage, fermented grape leaves and cooked cabbage soup from them.
3 team:
Even in ancient Russia, Russian people settled on the banks of large and small rivers and lakes. Fishing was one of the most important industries. Therefore, it is not surprising that the Russian table has always been distinguished by a rich assortment. fish dishes. The peculiarity of the cuisine determines the traditional methods of culinary processing that have developed over the centuries. Since ancient times, fish has been boiled, stewed, baked, stewed, and steamed. The method of frying fish in dough (batter) is also very common. The abundance of fish dishes in Russian cuisine was facilitated by fasts traditional in the old days. Fish was allowed to be eaten during periods of many fasts, and fish dishes were called semi-lenten. On Mondays, Wednesdays, Fridays, fish in all forms was the main menu. We want to introduce you to the basic rules for cooking fish: any fish is prepared according to the three “P” system - clean, sour, salt; clean the fish in the direction from tail to head (if the scales are poorly separated, the fish must be held in hot water); acidify the fish with dry wine, vinegar or lemon juice.
4 team:
Meat has always been considered a raw material for festive dishes. The master's cuisine, for which meat was familiar, which cannot be said about peasant food, has always been distinguished by its desire for pomp and pretentiousness. Typical for Russian folk cuisine is the preparation of large pieces of meat, frying whole carcasses of dairy pigs, poultry. The method of frying was simple and at the same time very reasonable. A piece of meat or a carcass of a bird was placed in an oven and actually baked, periodically pouring over the fat and meat juice that was rendered from them. Of all the methods of cooking meat, stewing is the most perfect. The meat is usually stewed in a closed saucepan, and preferably in a refractory clay pot. These are the two most traditional way cooking meat. In general, there are at least six of them: boiling, frying, stewing, cutting, poaching and baking in dough. Range meat dishes Russian cuisine is quite wide: all kinds of boiled dishes, the so-called ear, stuffed ducks, geese, chickens, suckling pigs, etc. Dishes made from the so-called offal have always been very popular: legs, scars, tails, hearts, kidneys, liver, etc. .d.
5 team:
We want to tell you about an interesting custom, according to which they cooked porridge on St. Basil's Day (December 31). The eldest woman in the house at 2 o'clock in the morning brought cereals from the barn. The older man brought water from a well or river. Cereals and water were put on the table and the stove started to heat. Until the stove is heated, no one could touch these products. When it was time to cook porridge, the whole family sat down at the table, and the older woman, stirring the cereal, lamented: “We sowed, grew buckwheat all summer; buckwheat was born and large, and blush; they called, called buckwheat to Tsargrad with princes and boyars, with honest oats, golden barley; they waited for buckwheat, waited at the stone gates; the princes and boyars met the buckwheat, put it at the oak table, feasted. With this lamentation, as it were, they showed their respect for the "princess" of cereals - buckwheat. After that, everyone got up from the table. And the hostess with bows put the porridge in the oven. When the porridge was ready, the hostess took it out of the oven and said: “You are welcome to our yard with your good.” This meant that porridge in the house was a welcome guest, bringing good. But here is the porridge on the table. First of all, they examined the pot in which the porridge was cooked. There was no greater misfortune for the family if the porridge got out of the pot. Did not bode well and cracked pot. If the porridge had a reddish tint, this foreshadowed happiness for all household members, good harvest. White porridge threatened trouble. With good signs, porridge was eaten, and with bad signs, they were thrown away. Gone are these customs and rituals. But, as before, porridge plays a very important role in the nutrition of the Russian people (this custom can be staged) (Appendix No. 6-7)
IIstation: "Traditions of Russian cuisine"
Each team prepares a presentation and a story about traditional Russian dishes for the holidays and presents it to the rest of the teams:
1 team about Christmas (appendix #8)
2 team about Maslenitsa (Appendix No. 9)
Team 3 about Lent (Appendix No. 10)
4 team about Easter (Appendix No. 11)
IIIcdance: "Visiting Russian cuisine"
1. At this station, the results of the search work of students on the preservation of Russian traditions and customs in modern time.
2. Team members set a traditional Russian table and at the end of the event there is a tasting of dishes and an exchange of recipes for Russian folk cuisine. (Appendix No. 12-14)
Conclusion:
Children come to the conclusion that the traditions and customs of the Russian people are passed down from generation to generation and are aimed at forming healthy lifestyle life.
Participation of parents in the implementation of the competitive work
Parents play an important role in preparing for the event:
Selection of material accessible for perception by students of this age;
Search for material on the Internet;
Assistance in creating presentations;
Production and presentation of Russian cuisine dishes;
Creation of Russian folk costumes;
Organization of mini excursions;
Photo and filming.
Evaluation of the effectiveness of competitive work.
At the first stage of preparation for the event, a questionnaire was conducted with parents, revealing the level of food culture in families.
Questionnaire:
1. Do you know traditional Russian dishes? Name at least 5 dishes.
2. Do you know traditional Russian holidays? List.
3. Do you cook traditional Russian dishes at home?
4. Do your children know traditional Russian dishes, do they take part in their preparation?
5. Where do you eat most often?
Restaurant - dining room
House - cafe
6. Do you meet Russian dishes in the menu of catering points?
Questionnaire results: most families of students know and preserve the traditions of Russian cuisine, and try to maintain the culture healthy eating.
The second survey was conducted after the event.
Questionnaire:
1. What did you use to prepare for our event
Internet - own knowledge
Library - private conversations
2. Are you interested in this topic?
3. Do you think this work with children is necessary?
4. Will you use the acquired knowledge in everyday life?
5. What new recipes of Russian cuisine have you learned?
Questionnaire results:
16% of parents surveyed learned new recipes for Russian dishes
70% of parents are interested in this topic
100% believe that the work to instill a culture of nutrition in children
very important and interesting
Additional sources of information.
To prepare for this event, you can use the following sources:
V.M. Kovalev "500 recipes of the Slavic meal" Moscow 1992
A.V. Anoshin "Russian feast" Moscow Publishing house "Kolos" 1995
L. Sokolova "Raising a child in Russian traditions"
I. Pankeev "Madame Shrovetide"
Internet
How did our ancestors eat? Technology of making porridge.
Kravchenko N., Shishlyannikova A., Dudnik A.
Grade 3, MKOU Burkovskaya secondary school.
scientific adviser:
Rybyan S.V.,
primary school teacher,
Chernova L.A.
technology teacher, educational psychologist
MKOU Burkovskaya secondary school.
Research Article
| 1. Introduction | |
| 2. Main body | |
| 2.1. History and reasons for this study | |
| 2.2. What is porridge? | |
| 2.3. What is porridge? | |
| 2.4. Why is porridge useful? | |
| 2.5. When is Kasha's holiday? | |
| 2.6. Conducting a questionnaire | |
| 2.7. Questionnaire results | |
| 3. Conclusion | |
| 4. List of used literature and other sources | |
| 5. Applications |
Introduction
I noticed that in our time, many children prefer "fast food": they eat sandwiches, buy pizzas, chips and completely forget about porridge. And porridge is one of the most common dishes of Russian cuisine. Associated with porridge a large number of sayings and proverbs, as it was an indispensable product on the table of our ancestors. For this reason, I determined problem of his research: the reluctance of many children to eat porridge, their ignorance of useful properties porridge.
Target: to prove that porridge is satisfying and healthy dish and develop recommendations to increase the popularity of porridge among children.
Object of study are the menus of my classmates' families.
Subject of study- porridge as a food product.
A preliminary analysis of the problem made it possible to put forward the following research hypothesis:
Suppose children do not know about the beneficial properties of porridge and therefore do not want to eat many varieties of porridge.
In accordance with the problem, object, subject and purpose of the study, the following tasks:
study the literature on the topic;
analyze the concepts of porridge;
find out what kind of porridge is and how it is useful;
find out if porridge has a holiday;
conduct a study of the family menu for breakfast and the opinions of peers about cereals using a questionnaire;
Practicalsignificance my research is to develop recommendations that increase the popularity of porridge as a quality and healthy food product. These recommendations can be used in any educational institution of the city.
Expected results:
if children know more about porridge, know about its benefits, then they may fall in love with porridge or at least change their attitude towards porridge for the better;
in families where porridge is often on the menu, and where children take part in its preparation, they get used to this dish and love it; at school, these children also eat porridge for breakfast with pleasure, they get sick less, therefore, a healthy generation of our country is growing.
During the work, the following methods research:
from theoretical methods - analysis of literature, analysis of concepts;
from general scientific sociological methods - questioning (or questionnaire survey);
from empirical research methods - observation.
2. Main body
2. 1. History and causes of this study.
At the lesson of the world around us, we got acquainted with the topic “What our ancestors ate”, from which we found out that porridge was the main thing on the table. We were given the task to learn in detail about the porridges that were prepared in ancient times, how they were prepared, from what cereals. We learned a lot from the Internet, but also turned to a high school technology teacher for help. In a conversation in the lesson, we noticed that many children do not want to eat porridge. In our time, porridge is considered the food of the elderly, children and sick people. But is it really so? Why do many children often refuse to eat porridge?
We thought - is porridge really healthy, why do we eat porridge with pleasure, and many children do not want to eat it? What is porridge in general, and what are porridges?
2.2 What is porridge?
- From the literature, we learned that there are many scientific definitions of the concept of porridge. For example, in a large explanatory dictionary modern Russian language D.N. Ushakov gives such an interpretation of this word: porridge, porridge, female
1. A dish of cereals boiled in water or milk. Buckwheat. Milk porridge.
2. trans. About the fact that, liquefying, it becomes like this dish (preferably about dirt; colloquial). After the thaw and the first rains, the road turned into some kind of muddy mess.
3. trans. Confusion, disorder (in thoughts; colloquial fam.). He has a mess in his head.
4. A figure crushed by an unsuccessful blow in a game of towns or skittles, when not a single town, not a single pin is knocked out of the line (sport.). Make porridge.
From various sources, I learned that all dishes cooked from crushed products were considered porridge, bread is mentioned - from crackers, as well as fish, peas, carrots, turnips.
2. 3. What are cereals?
I learned from books that there are no boundaries to the variety of cereals: semolina, millet, corn, oatmeal, oatmeal, buckwheat, rice, pearl barley. And why "pearl"? Pearl is pearl, but what does pearl have in common with porridge made from barley groats? But if you look closely, then, indeed, boiled grains sparkle like pearl beads. That's where such a beautiful name comes from delicious porridge from barley groats. Three types of porridge were made in Russia, depending on the ratio of grain and water: steep (crumbly), slurry (viscous) and gruel (liquid). They were prepared with additives from fish, meat, poultry and game, mushrooms, vegetables, berries, and fruits. The saying has been preserved among the people: “Porridge was brewed” (i.e. they started a feast). Porridge is nutritious, easily absorbed by the body. It can be served for breakfast, lunch and dinner.
2.4. Why is porridge useful?
From various sources, I learned that porridge is a healthy, nutritious, tasty and inexpensive product. It is very useful to eat porridge for breakfast. Starting the day with porridge - you saturate the body with useful substances.
The porridge contains required quantity and the ratio of iron, copper, zinc, proteins, as well as vitamins of group B, PP, necessary for a person. Porridges from different cereals are also rich in fiber. Fiber has a positive effect on the gastrointestinal tract, it improves bowel function, helps to remove unnecessary substances from the body, and normalizes metabolism. Fiber helps lower cholesterol levels, reducing the risk of cardiovascular disease.
Regular food intake rich in fiber reduces the risk of certain cancers. Fiber also promotes the growth of beneficial bifidobacteria.
Porridge helps to be in a good mood. Studies have shown that people who regularly eat porridge in the morning are better able to cope with stress and are in better physical shape compared to those who do not eat porridge.
I will give examples of the useful properties of some cereals.
Semolina has a high calorie content nutritional value and high digestibility. Semolina porridge contains practically no fiber, therefore it is recommended for diseases gastrointestinal tract, in the postoperative period. Semolina contains 70 percent starch, a lot of proteins and other minerals, potassium and vitamins E and B1.
Oatmeal - the most nutritious of cereals. The fiber in oatmeal promotes good digestion. In addition, this porridge is able to lower cholesterol levels, increase immunity, cleanse the body of salts and toxins.
Millet porridge has a general strengthening effect on the body, promotes the elimination of antibiotics from the body. Contains useful trace elements: zinc, copper and manganese. Porridge is recommended for cardiovascular diseases because it contains nicotinic acid.
Rice porrige helps with stomach ailments. Rice strengthens the nervous system. There are a lot of carbohydrates in rice. Japanese scientists have made a discovery - the more you eat rice, the better your intelligence.
Buckwheat contains - calcium, iron, zinc, copper, vitamins B1, B2, E. Useful for heart disease, obesity.
Barley porridge rich in lysine - an amino acid that helps us fight viruses and microbes. Porridge is excellent for constipation. Barley contains a lot of B vitamins, proteins and minerals, especially selenium, a well-known antioxidant that strengthens blood vessels. This porridge was especially loved by Tsar Peter the Great.
2.5. When is Kasha's holiday?
From the scientific literature, I learned that archeological finds indicate that porridge was part of the menu of our ancestors a thousand years ago. In order to find out what meaning porridge had for the Russian people, I turned to the Russians. folk proverbs and sayings:
“Filat and porridge are happy. Grandma with porridge, and grandfather with a spoon. Eat porridge, but say ours. Small pot, but cooks porridge. Good porridge, but a small cup. Brewed porridge - do not spare oil. To be without porridge, if there is no oil. Where cabbage soup and porridge - there is our place. Oatmeal was boasted as if it was born with cow's butter.
I came to the conclusion that many proverbs and sayings are united by the idea that Russian people loved porridge, especially with butter: “You can’t spoil porridge with butter.” Thanks to porridge, a person gained strength and health, worked well. “When the porridge is in the oven, the frost that crackles in the yard is not terrible. Without bread and without porridge, our labors are worthless.
Porridge was served on weekdays, on holidays, it was a ritual dish, even the royal table could not do without porridge.
From various sources, I learned that porridge has its own national holiday - that's what it is called - Mirskaya porridge. It is celebrated on the day of Akulina-buckwheat, June 26. One week before or one week after that day folk omens it was necessary to sow buckwheat so that the harvest was generous. The first handfuls of buckwheat were taken from a bag sewn in the form of a doll. Having harvested, the villages arranged a treat for porridge for the whole neighborhood. Porridge was cooked in boilers, on the street. And after the harvest season, the bag from which the doll was made was again filled with selected grain of the new crop and dressed up in a doll. The grain was carefully kept in a conspicuous place in the red corner. She is a sign of a well-fed life and prosperity in the family. This special doll has several names: Grain, Grain, Krupenichka, Pea.
Porridge in Russia was held in high esteem and they said with love about it: “Porridge is our mother!”
2.6. Conducting a questionnaire
To conduct the study, a sociological method was chosen - a group anonymous questionnaire. Questionnaire questions have been developed.
Instructions before starting work with the questionnaire form.
Good afternoon! I'm doing research to help determine if porridge is healthy and worth eating. In this regard, I ask you to answer the questions of the questionnaire (carefully read the question, in the column "yes / no", write the right word, or the word corresponding to your answer). The questionnaire is anonymous, last name is not required, as the answers will be used in a generalized form. Thank you!
The questionnaire consisted of 7 questions:
| Answer the questions | ||
| 1. Do you often eat porridge? | ||
| 2. Do you rarely eat porridge? | ||
| 3. You don't eat porridge? | ||
| 4. Is it good to eat porridge? | ||
| 7. What is the healthiest cereal? | ||
The survey involved 26 students of 2 "B" class, aged 7 to 9 years.
2.7. Questionnaire results
The results of the questionnaire survey among students of the 2nd "B" class are presented in the tables.
Table No. 1
| Answer the questions | ||
| 1. Do you often eat porridge? | ||
| 2. Do you rarely eat porridge? | ||
| 3. You don't eat porridge? | ||
| 4. Is it good to eat porridge? | ||
| 5. Do you know what useful properties different cereals have? | ||
| 6. Write the name of your favorite cereal | Semolina - 8. Buckwheat -7 |
|
Table number 2
What is your favorite porridge?
| The name of the porridge | ||||
| boys | boys | |||
| Oatmeal | ||||
| Buckwheat | ||||
| Semolina | ||||
| Barley porridge | ||||
| Rice porrige | ||||
Table No. 3
What is the healthiest cereal?
| The name of the porridge | Healthy porridge |
|
| boys | ||
| Oatmeal | ||
| Buckwheat | ||
| Semolina | ||
| Millet porridge | ||
| Barley porridge | ||
| Rice porrige | ||
Data from a questionnaire survey of children show that boys and girls have different attitudes towards cereals.
The guys recognized semolina porridge as the most useful porridge, it was chosen by 5 boys and 3 girls (8 hours). Only 6 people know that porridge is useful.
The most popular porridge for both boys (6 hours) and girls (4 hours) was semolina porridge, total semolina chose 10 people. In second place is buckwheat porridge - boys (3 hours), girls (3 hours), in total - 6 people. The third place in popularity was taken by oatmeal - boys (3 hours), girls (1 hour), in total - 4 people. The guys do not like barley porridge, out of 26 students only 1 boy likes barley porridge.
From my observations, I noticed that the guys who do not eat porridge at home also refuse it at school. Children who sometimes eat porridge at home also selectively eat porridge at school. But the guys who often eat porridge at home, at school with a desire to eat almost all kinds of porridge.
3. Conclusion
1. My hypothesis that my classmates know little about the beneficial properties of porridge, and therefore do not eat it, was confirmed. In my research, I proved that porridge, a hearty and healthy dish, is an ideal healthy breakfast, because:
firstly, porridge does not contribute to obesity;
secondly, morning cereals increase concentration for the whole day;
thirdly, people who regularly eat porridge in the morning are better able to withstand stress and are in good physical shape.
fourthly, cereals are satisfying and inexpensive.
2. It is necessary that parents teach their children to eat porridge. More often, together with the child, they cooked porridge and came up with various recipes how to make porridge tastier.
The information obtained during the study also allows us to draw conclusions about what is needed:
Use the students' data obtained during the survey to conduct informational conversations at meetings (class meetings) with the parents of class students.
Convince parents to involve children in cooking porridge. After all, what I cooked myself, I want to eat.
Put forward a proposal on the advisability of holding a recipe contest among students “My favorite porridge! How to cook it?
Attract class assets of grades 1-4 to organize and conduct conversations with students of grades 1, 2, 3 and 4 on the topics: “Why is porridge useful?”, “Which porridge is better?”, “Proverbs about Russian porridge”, etc. Such conversations will help the children understand the value of porridge for a person.
4. List of used literature:
Dal V. I. Proverbs of the Russian people. – M.: EXMO, 2009
Explanatory dictionary of the Russian language: In 4 volumes / Ed. D.N. Ushakova, M.
L. A. Lagutina. S. V. Lagutina Kashi. M., Phoenix, 2006
E. Potemkina. Modern porridge. M., Iris-Press, 2010
G.S. Vydrevich. Porridge in pots. M., Eksmo, 2009
Yudina N A., Russian rituals and customs, - M .: Publishing House Veche, 2005
Internet resources:
http://www.kashafest.ru/folklor.html
http://my.mail.ru/community/samkash/5297C072CBA6F7F8.html
http://russia.edu.ru/russia/cuisine/kasha/
http://www.kulina.ru/articles/rec/molkz_kyxny/kasa/
http://www.secretpovara.ru/index.php?page=a0008&flag=rus
http://www.etoya.ru/blogs/cookbook/2011/1/25/13839/
http://www.koipkro.kostroma.ru/Parfenievo/Parf-Voh/DocLib11/...
http://pinigina.livejournal.com/27146.html
5. Applications
Learn to eat properly to use in the diet healthy foods- this is art. It is not given to everyone.
It depends on us women what will be present on our table.
What dishes we will cook for ourselves and our loved ones. In the cuisine of every nation there are many healthy, nutritious, low-calorie dishes.
I'm interested in the question: How did our ancestors eat?
What they ate, what they cooked, what they ate.
I think that it is necessary to give preference to those dishes that were prepared by our grandmothers and great-grandmothers.
There is a saying “Schi and porridge is our food.” She is right.
Porridge was one of the main food dishes. Cooked her different ways. Soaked, steamed, boiled. The main types of cereals of our ancestors: millet, buckwheat, wheat, oatmeal. Kashi was flavored with linseed oil. Added mushrooms, herbs, apples, pumpkin. Kashi was languished in cast iron in a Russian oven. The taste of this dish is familiar from childhood.
In winter, soup was cooked from sauerkraut, thick vegetable soup with a lot of onions. They baked pancakes using rye and wheat flour in equal proportions.
Main vegetables: cucumber, cabbage, beets, carrots, onions, garlic, turnips, peas. Loved spicy dishes with garlic. For the winter, vegetables were fermented, but not pickled. Pickled vegetables are a storehouse of vitamins.
Berries and mushrooms were collected in the forest. The original Russian drink is kvass. It was prepared in every family.
How they ate: twice a day.
Early in the morning, in the evening. At noon, a small snack of flatbread, boiled potatoes, kvass.
Keep the posts. Meat was cooked 2-3 times a week, meat dishes were not eaten on Wednesdays and Fridays.
My grandmother used to cook sweet soup on those days.
Dried fruits: prunes, pears, apples, raisins soaked overnight.
In the morning I put it in the oven, adding granulated sugar to taste.
The soup was thick and rich. It was eaten with spoons with white bread.
Kissels were cooked. In winter, my grandmother often cooked cranberry jelly.
Simple healthy food on the table is the key to the longevity of our ancestors.
Many healthy recipes can be used for proper nutrition today.
Taking the basics of nutrition of our grandmothers as a rule, you can improve the functioning of the gastrointestinal tract, speed up metabolism, and lose extra pounds.
Of course, there are other ways to lose weight: diets, fasting days, fasting.
Everyone chooses what their heart desires. I am interested in cooking a dish according to an old Russian recipe from an old cookbook. Try it, appreciate the taste.
Taking all the useful things that our grandmothers used in cooking delicious dishes, proper nutrition at different times of the year, you can improve your health.
I want you to cook delicious food useful for health and longevity. Add to them a piece of warmth of the soul, love! Live easily and happily!
I suggest watching a video about modern weight loss.
How to lose weight without doing anything.
MBOU "Novovasilievskaya basic comprehensive school"
UMK "Harmony"
Lesson of the world around for grade 1 " How did our ancestors eat?
primary school teacher
1 qualification category
MBOU "Novovasilievskaya OOSh"
Timkova Olga Nikolaevna
Prepared and hosted:
Topic: How did our ancestors eat?
Goals
:
1) generalize students' knowledge about traditional food
of our ancestors, about its changes over time
and usefulness natural products for
the human body;
2) to develop the following skills in students:
research, social interaction,
evaluation, information, presentation,
reflexive and managerial;
3) fostering interest and respect for Russian language,
respect for oneself as its bearer; formation
culture of speech behavior and caring
relation to the quality of their speech.
Equipment
:
multimedia lesson presentation,
newspaper application for KTD,
dishes of our ancestors, bread, salt, towel,
tablecloth, scarves, wooden spoons,
"Cookbook" 1878 (modern ed.),
The ABC of Healthy Eating.
Literature:
O.T. Poglazova: textbook "The world around";
O.T.Poglazova guidelines
for the study of historical material
in an integrated course
"The world";
magazine " Primary School» №9, 2005;
I.V. Babich, V.N. Zakharov, I.E. Ukolova
"Anthology on the history of Russia", v.2, book 1.
During the classes.
I
. Organizing time.
(slide 1)
II
. The message of the topic, the purpose of the lesson.
(slide 2) -Today at the lesson we will look into the past - into the life of our ancestors. From your messages we learn how they ate, why in their time people got sick less.
III
.
Journey into the past.
(slide 3) 1. -Now we will be transported to the past. And this funny Brownie will help us make the journey. I will read you a poem by F.N. Slepushkin “The Hut”, and you listen carefully and imagine yourself in the place that the poet describes.
I'm talking about peaceful rural life
I want to tell you, friends!
As in the silence here in the countryside
A good family lives.
Old house with two windows
Everything looks simple.
There I saw the icon!
She is standing in front.
The table is large and all oak
Not covered by anything;
Only one maple peel
With a good beer was on it! Benches with clean benches
They are standing around in that hut.
Shelves with pots, with pots,
Everything is neat, in order.
Grandfather on the stove and with children
Sitting, weaving bast shoes
And funny words
Singing about an old lady!
2. Working with obsolete words.(slide 4) - In the poem that you listened to, there were many obsolete words that we do not use in our speech. But maybe someone heard such words from their grandparents. And here is how these words are interpreted in the dictionary of V.I.Dal.3. Visiting our ancestors.(slides 5-8)-Here we are in the past. We are visiting our ancestors. Look how beautiful it was in the houses of our ancestors. Now such rooms can be seen in museums. (Consideration of the situation, household utensils on slides 5-7.) Our Brownie liked these houses very much and he even agrees to settle there.- And here is how Nikita Kuzmich Sverchkov depicted the house of our ancestors in 1922 in his painting “In the old hut”. (slide 8)4. We are visiting our ancestors, and guests were always invited to the table, even though it was poor. But you and I know that our ancestors had their own "Rules of behavior at the table." Let's remember them. (Children's answers. The teacher turns to slide 9.)
Rules of conduct at the table
From the book "Youth Honest Mirror"
- Don't grab the first dish.
Do not blow into the liquid so that it splashes everywhere.
Don't sniff when you eat (when you eat).
Hands do not lie on the talerka (on the plate) for a long time.
Don't swing your feet everywhere.
Do not wipe your lips with your hand.
Do not drink until the food is swallowed.
Do not lick your fingers and do not gnaw on bones.
Do not slurp over food and do not scratch your head.
Without swallowing a piece, do not speak.
It is indecent to roam the table with your hands everywhere, but to eat quietly.
Do not draw, prick or knock with forks and a knife on talers, on a tablecloth or on a dish.
You should sit quietly and quietly, straight, and not squatting.
Fizminutka for the eyes (slide 10)
IV . Presentation of student projects. (slides 11, 12) - So the time has come to find out how and what our grandparents ate. We will learn about this from your projects, which you prepared for the lesson after talking with your relatives.(Each student tells and demonstrates the prepared dish. Children and guests ask the speaker questions.)
V. Teacher's message. 1. - In preparation for today's lesson, I looked through a lot of literature that mentions the life of our ancestors. And that's what got me interested. I want to read to you an excerpt from the memoirs of Germans who happened to visit Russia in the 17th century.(Reading an excerpt.)
In general, they live poorly. There are few supplies and utensils inside the buildings. Most have no more than 3 or 4 clay pots and the same number of clay and wooden dishes. Little pewter and even less silverware. They sleep on benches, and in winter on the stove. Under some stoves and benches we met chickens and pigs. They are also unaccustomed to delicate foods and delicacies. Their daily food consists of cereals, turnips, cabbage, cucumbers, fresh or salted fish, although salty prevails. They have good mutton, beef and pork, but since, according to their religion, they have as many fasting days as the days of a meat-eater, they know how to cook many different dishes from fish, biscuits and vegetables, so that meat can be forgotten for their sake. . Once, during fasting, we were served 40 such dishes, granted by the king. By the way, they have a special kind of biscuit they call "pie". They give them a filling of finely chopped fish or meat and onions and bake them in cow's, and in fasting in vegetable oil; their taste is not without pleasantness. Each of them treats their guest with this dish, if he means to receive it well. Usually their dishes are prepared with garlic and onions; therefore, their rooms and houses, including the magnificent chambers of the Grand Duke's palace in the Kremlin, and even the Russians themselves, and all the places where they visit at least a little, are saturated with a smell that is disgusting to us Germans. Common people drink kvass, as well as beer, honey and vodka. The most distinguished persons also serve Spanish, Rennes and French wine at the table.
2. - And some more information from history ( slide 13).
- 300 years ago - under Peter the Great, potatoes and tomatoes were introduced. At first, the peasants were forced to grow potatoes by force. After 50 years, the potato became the second bread in Russia.
200 years ago - in Russia they began to produce sugar from beets.
Tsar Peter tried coffee in Holland. He liked coffee. The king ordered all his close associates to drink it in the morning. Who opposed, punished.
VII . An invitation to the table. (slide 15) -It has long been in Russia that all guests were invited to the table, and at the beginning of the feast, the guests were served bread and salt. From this custom came the word "hospitable".I bring bread and salt to the guests on a towel, and the children read poems . 1. If we want someone 2. We offer salt with a loaf, Meet with honor and honor, worship, taste To meet generously, from the heart, we ask: With great respect, Our dear guest and friend, Then we meet such guests Take bread and salt from your hands. Lush round loaf. He is on a painted saucer, With a white towel.
- We invite everyone to the table to taste our dishes, evaluate the work of our guys.- In conclusion, I would like to wish everyone good health. And to be healthy, you need to eat right. As a memento of our lesson, take the ABC of Healthy Eating.(Guests sit at the tables.) Here is how Alexei Tolstoy described the manners of our ancestors.(slide 16)
If you argue, it's so bold Kohl to punish, so for the cause, If you forgive, so with all your heart, If there is a feast, then a feast is a mountain.
Brownie says goodbye to us, but we will probably meet with him again. Let's say "thank you" to him for an interesting trip.
Music sounds. Everyone sits down at the tables to taste dishes prepared by children and their parents (kutya, carp in sour cream, brushwood, pancakes, jacket potatoes, porridge, jelly, pies and much more).