Name of dishes in Rus'. Wooden dishes of Rus'
Tableware for the royal and princely courts in Rus'
Tableware at the royal and princely courts in Rus' in the 16th-17th centuries was mostly silver and gold. Naturally, gold and silver dishes, decorated precious stones and pearls, was only among the nobility. However, the utensils used simple people, had exactly the same shape, although it was made from less noble materials - wood and clay.
Dishes from precious metals, crystal, glass and mother-of-pearl made up the wealth of the house,
and occupied, after icons, almost the first place in the decoration of the home. Tableware was an object of ostentation and was displayed at every opportunity as evidence of the owner’s wealth. Feasts and receptions were especially lavishly furnished. Everyone knows the phrase “throw a feast for the whole world.”
K.E.Makovsky 1883_Boyar wedding feast in the 17th century.
Ladle
Ladle of Ivan the Terrible 1563. Gold, niello, sapphires, pearls.
Silver ladle, partly gilded, late 16th-early 17th century
In Rus', it has long been customary to accompany a good treat with intoxicating drink. This custom has been going on since pagan times, and Vladimir the Red Sun became famous with the memorable words: “Rus' is the joy of drinking, it cannot exist without it.” The most common intoxicating drink in Rus', honey was drunk from ladles. It is believed that ladles originated from the North of Rus'. Ancient ladles were carved from wood and looked like ancient boats or waterfowl - swans, geese, ducks. The first metal ladles, according to some researchers, were made in the 14th century by Novgorod craftsmen.
Korchik
Korchik 17th century. Russian enamel. Novgorod 17th century.
Silver, embossing, carving, casting, precious stones.
Miniature silver crusts, intended for drinking strong drinks, have become widespread in Russian everyday life. They appeared in Rus' in the 17th century with the advent of the first strong drinks - cognac and vodka. In its shape, the korchik is close to the traditional Russian ladle and, like it, goes back to the image of a waterfowl. The inner and outer walls of the crust were richly decorated with chased patterns in the form of images of the inhabitants of the seabed, figurines of animals and birds, and coat of arms eagles. The raised spout ended with a cast ball, bud or mascaron - a sculptural decoration in the form of a human face or the head of an animal, cut off from the back and resembling a mask. Inscriptions with the owner's name, wishes of health, or moral teaching were often carved along the crown of the korchik.
Charka
The cup of Peter 1, which he carved with his own hands and presented it to Matvey Gagarin, the Moscow governor. 1709
The cup is gold, decorated with niello, enamel on the edge and a pearl. 1515
Charka 1704
Silver cup 1700
Charka, a round drinking vessel, is an ancient form of utensil that has long been used in Rus'. They poured a strong drink into them - “sovereign wine,” as it was called in those days. Cups were made of silver and other metals. They were decorated with embossed plant patterns, images of birds and sea animals. Often the ornament covered the body and base of the glass. Personal inscriptions were made along the crown. In the 17th century, the shape of the cups changed. They become taller, with a narrow bottom. Special attention is given to decor. The glasses are decorated with precious stones and multi-colored enamel. In the 17th century, glasses made of mother-of-pearl and various breeds stones - carnelian, jasper, rock crystal, often in silver frames with precious stones. Such glasses were very highly valued.
Charka honey.K.E.Makovsky
Bowl
Gilded bowl 17th century.
The bowl, the oldest deep drinking vessel without a handle, was used in Rus' in the 11th-18th centuries. The word “chalice” in Rus' had not only a substantive meaning, it also meant the custom of proclaiming toasts at the festive table - toasting bowls. Drinking a healthy cup meant making a toast to someone's health or in someone's honor. For the health of the sovereign they drank the "sovereign's" cup, for the health of the patriarch the "patriarch's cup", in honor of the Mother of God - the "Virgin Cup", etc. In the first half of the 17th century, the form and decoration The cups are clearly changing. They become taller and are placed on a pallet. Much attention is paid to decor. The bowls are decorated with multi-colored enamels and precious stones.
Bro
Clinton Broyles
Since ancient times in Russia there has been a custom of proclaiming a “cup of health” at the banquet table. In ancient times, in the 11th century, in monasteries after meals they drank three cups: to the glory of God, in honor of the Mother of God, for the health of the prince. This custom also existed at the grand ducal, and later at the royal court, bearing the name “chin of the bowl.” For the “tier of the bowl,” especially elegant spherical vessels-bowls were made on a small tray, sometimes with a lid. During the feast, they were passed from neighbor to neighbor, thus fraternizing. Hence their name - brothers. The first written mentions of brothers date back to XVI century, but in the most numerous copies the brothers of the 17th century have survived to this day. They were made from gold, silver, bone stone and even coconut, in precious frames. The surface of the body was decorated with chased or engraved floral ornament, was decorated with stamps and “spoons”, enamel, and black drawings depicting biblical scenes. The lid of the bratina had the shape of a helmet or the dome of a church. The most interesting part of the bratina is the ornament and inscriptions running along the crown. Usually this is the name of the owner, some wise saying or moral teaching. For example, the most common inscriptions are: “The brother of a good man, drink from it for health...”, “Wine is innocent, but drunkenness is damned.” Brothers were also used as funeral cups, they were filled with well-fed water and honey, and placed on graves and tombs.
Endova
Another type of utensil is close to Bratina - endova, which was widely used in everyday life before late XVII century. In shape, it was a vessel in the form of a wide brother with a spout along the crown. Ends were made of silver or copper: the body was decorated with chased “spoons” and floral patterns, and inscriptions were placed on the crown. Endova was used as tableware. In it, drinks were brought to the table - beer, mash, honey - and poured into drinking vessels. The valleys were of different sizes and contained from two or three to twelve liters. IN holidays Smartly dressed housewives with valleys in their hands treated passersby with drinks at their huts.
Stavets
Among the Old Russian dishes there are small cylindrical bowls with lids, called stavtsy. The purpose of such dishes has not been precisely clarified to this day. It is known that wooden staves were intended for liquid food: cabbage soup, fish soup, broth (compote). Stavtsy were widely used in monasteries. There was even a saying “how many elders, so many stavts” or “for every elder there is a stavts”. For royal and boyar life, they were made of silver and used for dessert. Stavets was a personal utensil. Thus, Peter I owned a stave in the form of a gilded silver bowl with a lid decorated with niello. The surface of the stavka is covered with carvings depicting gilded double-headed eagles. Along the crown there is an inscription: “To the Great Sovereign and Grand Duke Peter Alekseevich of all the great and small and white of Russia, the Autocrat.”
Cup
Since ancient times, another form of tableware has been known in Rus' - a goblet, an ancient vessel for wine. The shape of the cups was different and was determined by the shape of the body: in the form of a glass, a bell, a bratina, various types of fruits: pumpkins, a bunch of grapes, etc. There were figured cups in the shape of birds and animals. Cup stands were made in the form of a leg, a cast human figurine, a tree entwined with branches, or a baluster (column). The tray was shaped like an inverted bowl or saucer. Cups almost always had lift-off lids. Cups were made of gold and silver, decorated with relief, cast and engraved, enamel ornaments, applied medallions, and precious stones. Cast figures were placed on the lids of the cups. Cups made of colored stones, coconuts, mother-of-pearl shells, horns of various animals, and burl - wood infusion - are mentioned. Such cups were often skillfully mounted in silver and decorated with precious stones. Until the 17th century, cups were predominantly used in Rus' foreign work, which were brought from Europe by merchants or foreign guests as gifts or diplomatic gifts. In Russia, cups appeared mainly in the second half of the 17th century, Russian craftsmen began to create vessels in the forms of which the influence of Western European utensils was felt. They were presented for family celebrations, anniversaries, and also upon accession to the throne. Silver cups were the pride of the owners; they were displayed at feasts for foreign guests and ambassadors to see.
POT
Pot- (“gornets”) and “potter” (“gornchar”) come from the Old Russian “grn” (“horn” - melting furnace), according to V. Dahl: (same for flowers) - rounded, oblong clay vessel various types, scorched by fire. Also, a low, stable vessel with a wide neck can have a variety of purposes. Korchaga, south. makitra, the largest pot, a turnip, with a narrow bottom; melting and glass pots or pots are more or less the same; pot shchanoy, tamb. estalnik, ryaz. Negolnik, the same species, is the same as kashnik, but only smaller. The pots are called: makhotka, potshenyatko, baby. Tall pots, narrow-necked, for milk: glek, balakir, krinka, gornushka, gorlach. For many centuries it was the main kitchen vessel in Rus'. It was used in royal and boyar cooks, in the kitchens of townspeople, and in the huts of peasants. The shape of the pot did not change throughout its existence and was well suited for cooking in a Russian oven, in which the pots were on the same level with burning wood and heated not from below, as on an open hearth, but from the side.
The pot, placed under the stove, was lined around the lower part with firewood or coals and thereby became engulfed in heat from all sides. The potters successfully found the shape of the pot. If it had been flatter or had a wider hole, then boiling water could have splashed out onto the stove. If the pot had a narrow, long neck, the process of boiling water would be very slow. The pots were made from special potting clay, oily, plastic, blue, green or dirty yellow, to which was added quartz sand. After firing in the forge, it acquired a reddish-brown, beige or black color, depending on the original color and firing conditions. Pots were rarely decorated; they were decorated with narrow concentric circles or a chain of shallow dimples and triangles pressed around the rim or on the shoulders of the vessel. Shiny lead glaze, which gave attractive appearance newly made vessel, was placed on the pot for utilitarian purposes - to give the vessel strength and moisture resistance. The lack of decoration was due to the purpose of the pot: to always be in the stove, only briefly on weekdays to appear on the table during breakfast or lunch.
BROTHER'S POT
Potty Bratina– the dishes in which food was served to the table differ from an ordinary pot in its handles. The handles are glued to the pot so that it is convenient to grasp them, but they should not extend too far beyond the dimensions of the pot.
POT FOR HEATING OIL
Pot for heating oil- a specialized form of ceramic tableware, had a wavy rim and a handle directly for removal from the oven.
GOSTER
Gusyatnitsa– ceramic utensils for frying meat, fish, cooking casseroles, scrambled eggs in a Russian oven. It was a clay frying pan with low (about 5-7 cm) sides, oval or, less commonly, round shape. The rim had a shallow groove for draining fat. The patch could be with or without a handle. The handle was straight, short, and hollow. It was usually inserted into wooden handle, which was removed when the patch was installed in the oven.
ENDOVA
Endova– low, large ceramic, tin-plated bowl, with a stigma, for beer, mash, honey; drinks are served in the valley at feasts; it is also found in taverns and taverns, on ships, etc. The peasants call a wooden, tall vessel, a jug, a horse-box.
ROASTER
brazier- a stove in the form of a vessel filled with hot coals. Braziers are one of the primitive kitchen utensils, and our use of them is decreasing day by day. The Turks and Asia Minor have various forms and types of braziers, and their use also has different purposes, for example, for making coffee, for lighting pipes, etc..
KANDYUSHKA
Air conditioner, air conditioner- the same as valley. Vyatka, Nizhny Novgorod, Ryazan, Smolensk, Tambov, Tver provinces. This is the cup small size, made of wood or clay, sometimes with a handle, was used for drinking kvass, melting butter and serving it on the table.
KANOPKA
Kanopka- a clay vessel that performs the functions of a mug. Pskov province.
KATSEYA
Katseya- in the old days, a brazier, according to the explanation of the alphabet books, was “a vessel before censing.” In the old days, katsei were made with handles, clay, stone, iron, copper and silver. Archbishop Filaret (Gumilevsky) sees sprinkler bowls in Katsei, pointing to the Czech “katsati” - to sprinkle with water.
POTTY POT
Kashnik- a small pot with one handle. Intended for frying and serving thick (second) dishes and porridges.
KISELNYTSYA
Kiselnitsa- a large bowl with a spout. Kiselnitsa - a jug for serving jelly on the table. Convenient item and for a ladle and for a ladle and for a mug, as well as with a spout for draining the rest of the jelly.
KORCAGA
Korchaga– clay vessel large sizes, which had a wide variety of purposes: it was used for heating water, brewing beer, kvass, mash, boiling - boiling laundry with lye. The pot could have the shape of a pot, a jug with an elongated, almost cylindrical body. Korchagi jugs had a handle attached to the neck and a shallow groove - a drain on the rim. In korchag pots, beer, kvass, and water were drained through a hole in the body located near the bottom. It was usually plugged with a stopper. As a rule, the pot did not have a lid. When brewing beer, the neck was covered with canvas and coated with dough. In the oven, the dough was baked into a dense crust, hermetically sealing the vessel. When boiling water or steaming laundry, the vessel was covered with a board after the fire in the stove burned out. Beer, kvass, and water were drained from the pot through a hole in the lower part of the body. Korchagas were widespread throughout Russia. Each peasant farm usually had several of them different sizes, from pots of half a bucket (6 liters) to pots of two buckets (24 liters). 2. Same as tagan. IN Kievan Rus 10th-12th centuries a clay vessel with a sharp or round bottom, widening at the top, with two vertical handles at a narrow neck. Its shape is similar to an antique amphora and, like an amphora, it was intended for storing and transporting grain and liquid. Images of korchaga are available in ancient Russian miniatures. Their fragments are often found during archaeological excavations of ancient Russian cities. On the pot found in the Gnezdovo mound, the word “pea” or “pea” is scratched, i.e. mustard seeds, mustard. This word is the oldest Russian inscription (early 10th century). There are also other inscriptions. Thus, on a vessel from the 11th century, found in Kyiv, it is written “Blessed is this pot full of grace” (i.e., “Blessed is this pot full of grace”). In modern Russian, the word “korchaga” means a large, usually clay pot with a very wide mouth. In the Ukrainian language, the idea of korchaga as a vessel with a narrow neck has been preserved.
KRYNKA (KRINKA)
Krynka– a lined vessel for storing and serving milk on the table. Characteristic feature Krinki has a high, rather wide throat, smoothly turning into a rounded body. The shape of the throat, its diameter and height are designed to fit around the hand. Milk in such a vessel retains its freshness longer, and when soured it gives thick layer sour cream, which is convenient to remove with a spoon. In Russian villages, clay cups, bowls, and mugs used for milk were also often called krinka.
JUG
Jug- derogatory jug, kukshin, kuka - a clay, glass or metal vessel, relatively tall, barrel-shaped, with a recess under the throat, with a handle and a toe, sometimes with a lid, urn, vase.
JUG KRUPNIK
Krupnik jug (or pudovik)– container for storing bulk products (15-16 kg).
CUP
Kubyshka- the same as a ladle, a salt shaker, round in shape, with a lid. A clay vessel with a wide body, sometimes with a handle. Vladimir, Kostroma, Samara, Saratov, Smolensk, Yaroslavl provinces.
PATCH
patch– an ancient clay oblong frying pan for frying vegetables. The patches were usually covered with a clay lid, under which the meat was not so much fried as steamed - “spun” in own juice. Vegetables are “hidden” under the lid in sour cream or butter. Patches were widespread both in cities and villages already in the 15th-17th centuries, and were used in peasant farming until the mid-20th century.
A BOWL
Bowls– small clay or wooden bowls for individual use. There were special “lenten” bowls, which, together with similar pots and spoons, were used only in fast days. In the wedding rituals of the northern provinces, the bowl, along with wedding bread and other utensils, was sewn into a tablecloth, which the newlyweds had to embroider after visiting the bathhouse. They used a bowl to tell fortunes: before going to bed, the girl placed a bowl of water on which a “bridge” of straw was formed at the head of the bed or under it, asking her future husband to lead her across the bridge. On the day of St. Andrew the First-Called, November 30 (December 13), the girls placed a bowl of porridge on the gate and whispered: “Betrothed and betrothed, come eat porridge with me!” - after which they were supposed to see the image of the groom. It is known to use a bowl in folk medicine. During a special type of treatment - “spraying” - a bowl of water was placed in an empty hut, salt, ash, and coal were laid out in the corners. A person who came to a healer for treatment had to lick objects placed in the corners and wash them down with water from a bowl. At this time, the healer read incantations. On the third day, a thunder arrow was given to the person and slander was transmitted verbally. When treating sleepyhead (an abdominal disease), the healer asked for a bowl that “would hold three glasses of water,” hemp and a mug. He placed a bowl of water on the patient’s stomach, lit the hemp and wrapped it around the patient. After which he put the hemp in a mug, and put the mug in a bowl and read the slander. The patient’s screams during treatment were attributed to “removal evil spirits" After the treatment was completed, the healer gave the patient water to drink. The term bowl has been known since ancient times. In the 12th century. Daniil Zatochnik called a large common bowl from which several people ate “salt.” In the XVIII-XIX centuries. the term bowl was widespread throughout Russia. At this time, other utensils - a dish, a plate, a bowl - were sometimes called a bowl.
JARGER
Jar– a ceramic vessel, a pot in which dough for sour dough is prepared. The utensils for preparing the dough and nurturing the dough for pies, white rolls, and pancakes were a round clay vessel with a wide neck and slightly tapered walls towards the tray. WITH inside The jar was covered with glaze. The height of the jar ranged from 25 to 50 cm, the diameter of the neck from 20 to 60 cm. The shape was convenient for kneading the dough both by hand and with a whorl. To prepare the dough in warm water leaven was added (usually dough left over from previous baking), mixed with half the flour needed to make bread or pies, and left in a warm place for several hours. After souring, the dough, if it was intended for baking rye bread, put it into a bowl, a kneading bowl, added flour, kneaded it and, closing it tightly with a lid, put it in a warm place. If the dough was used for pies, then it was left in the jar, flour, eggs, sour cream were added, kneaded and left to rise. In the popular consciousness, the word “dough” was interpreted as an unfinished, unfinished business. When matchmaking was unsuccessful, they usually said: “They came back with the dough,” and if the matchmakers knew in advance that they would be denied matchmaking, they said: “Let’s go get the dough.” The term was used throughout Russia.
BOWL
Bowl– (flat) low, wide, sloping vessel, b. including clay, skull; patch, clay frying pan, round or long.
MILKER (MILKER, MILKER)
Milder- milking utensils, is a wooden, clay, copper vessel with an open wide neck, a spout located in the upper part, and a bow. Clay and copper vessels had the shape of a pot, while wooden vessels followed the shape of a bucket with walls widened upward. The milk pan was usually made without a lid. Freshly milked milk was protected from dust by a thin linen cloth tied around the neck of the vessel. Milk that was capped immediately after milking could turn sour. The milk pan was always bought together with the cow. However, it could not be taken with a bare hand. It was passed from floor to floor, from mitten to mitten, it was lifted from the ground, blessed. If the cow did not milk in the new place, the sorcerer baptized the animal’s horns, hooves, and nipples with a milk pan filled with water, whispered a spell and sprayed it with water from the milk pan. For the same purpose, all other milk pans were filled to the brim with water. Milk pans were distributed throughout Russia under different names, formed from the word “milk”.
POLEVIK POT
Polevik pot- polevik, raspberry, polnik, polyukh, polyushek, jug - a ceramic vessel for carrying drink in the field.
ROLLER
Rylnik- a vessel for churning and melting cow butter, was a clay vessel with a wide neck, a round body, slightly tapering towards the bottom. At the top of the body there was a short spout - a “stigma” or a small hole for draining buttermilk and melted butter. On the side of the body opposite the spout there is a long clay straight handle. When churning butter, sour cream (cream, slightly sour milk) was poured into the firebox, which was churned together with a whorl. The oil that had clumped together was pulled out, washed, and placed in a clay basin. The buttermilk was poured into the tub for drinking water for the cattle. When reheating, a firebox filled with oil was placed in a well-heated oven. The melted butter was poured into wooden tub. The buttery curd mass remaining at the bottom of the firebox was used to make pies and pancakes.
WASH BASIN
Wash basin– ceramic dishes for washing. Suspended on a leather strap. It was made in two versions: with one neck and with two.
SKULL
Skull– small ceramic bowl. Intended for secondary dishes - salads, pickles and seasonings in ancient Rus'.
Clay and ceramic dishes that were used in everyday life in Rus' are presented.
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Dishes in Ancient Rus'(clay and ceramic) The presentation was prepared by a student of grade 4 B Shurygin Savely
The word “dishes” did not yet exist in Ancient Rus'. Anything that could be eaten from was called a “vessel.” And what you could drink from was called a “vessel.” The first time the word “dishes” was found in Russia was in the 17th century. The production of dishes was manual, and they were made from simple clay.
The pot is the main vessel for cooking and serving long time there was a clay pot. You could cook food in the pot (soup, porridge, meat, fish, vegetables), and you could also store cereals, flour, and butter in the pot.
Bratina's pot - the dish in which food was served to the table, differs from an ordinary pot in its handles. The handles are glued to the pot so that it is convenient to grasp them. A pot for heating oil is a specialized form of ceramic ware that had a wavy rim and a handle directly for removal from the stove.
Endova - a low, large ceramic bowl with a stigma, for beer, mash, honey. Kondushka is the same as valley. This is a small clay bowl, sometimes with a handle, used for drinking kvass, melting butter and serving it on the table.
Gusyatnitsa - ceramic utensils for frying meat, fish, potatoes in a Russian oven. It was a clay frying pan with low sides, oval or round in shape. Latka is an ancient clay oblong frying pan for frying vegetables, closed with a clay lid.
A canopka is a clay vessel that performs the functions of a mug. A pot is a small pot with one handle. Intended for frying and serving thick dishes and cereals.
A brazier is a stove in the form of a vessel filled with hot coals. Katseya - in the old days, a brazier.
Kiselnitsa - a large bowl with a spout, a jug for serving jelly on the table. Korchaga is a large clay vessel that had a wide variety of purposes: it was used for heating water, brewing beer, kvass, and mash.
Krynka is a clay vessel for storing and serving milk on the table. Milk in such a vessel retains its freshness longer. Jug
A krupnik jug (or pudovik) is a container for storing bulk products (15-16 kg). A kubyshka is a clay vessel with a wide body, sometimes with a handle.
Bowls - small clay for individual use. There were special “lenten” bowls, which, together with similar pots and spoons, were used only on fasting days. A bowl is a low clay frying pan, round or long.
A milking utensil is a clay vessel with an open wide neck, a spout located in the upper part, and a bow. Polevik pot - a ceramic vessel for carrying drink in the field.
Rylnik is a vessel for melting cow butter. Washbasin - ceramic dishes for washing. Suspended on a leather strap.
The skull is a small ceramic bowl. Intended for secondary dishes - salads, pickles and seasonings in ancient Rus'. Jar - a ceramic vessel for preparing dough and nurturing dough for pies, white rolls, pancakes.
Internet resources: http://keramika.peterlife.ru/enckeramiki/index.php?link=84155#.UV1bi1euISk http://www.treeland.ru/article/pomo/po7uda/vpc/pocuda_v_drevnei_ruci.htm THE END
Old Russian dishes were distinguished by their diversity, despite the fact that they were most often created from wood. Its attractiveness for modern people is that it is beautiful, unusual, and making dishes was a real creative process, a true art in which the imagination of Russian craftsmen was manifested.
Features of ancient dishes
As already mentioned, in Rus' all utensils were carved from wood, both for food and for drinking. That is why very few examples of real folk art have reached us. Old Russian dishes are distinguished by their diversity - these include bowls, ladles, jugs, and carved spoons. These attributes were created in different centers of the Russian principality, and each master was distinguished by his own unique handwriting. Painting and carving are the most common decorations of ancient dishes. Today, these products can only be found in museums and in private collections of lovers of antiques.
What material was used
Not all types of wood were suitable for making dishes. The most commonly used trees were birch, aspen, conifers trees. Soft linden was used to create spoons and ladles. Moreover, in the documentation it appears Old Russian dishes, the name of which attracts attention with its unusualness. For example, a spoon of straightness, a ladle of root - such names do not tell us anything, modern people, accustomed to glass and porcelain for table settings. In fact, the straightness is the wood of the trunk, and the root vessel is a vessel made from a powerful rhizome. Peasants, as a rule, used any tree to create dishes - ruins, bark, and flexible roots that are easy to weave. And the most expensive dishes were considered to be made from burl - a growth on a tree.
Ladle
This ancient Russian utensils have come down to us in a modified form, because modern models They are not created from wood. Metal buckets in modern Russia often used in villages when equipping bathhouses. In Ancient Rus', the ladle was considered the most common type of festive drinking utensils - honey, kvass, and beer were served in them. An ensemble of large and small ladles served as a real table decoration.
This ancient Russian wine glassware was always elegant and interesting, for example, in the shape of a boat or a sailing bird. On the Northern Dvina they created this dish with two handles that resembled the head and tail of a duck. The bright paintings that decorated these simple peasant attributes of everyday life also played an important role. In the Tver province, local craftsmen created vessels decorated with carvings and a geometric rosette in the center, which is an ancient symbol of the sun. And in 1558, during the reign of Ivan the Terrible, by his order, a ladle was created, decorated with three large sapphires. Today this work of art is kept in one of the museums in Germany, where it ended up during the Great Patriotic War.
Buckets of different regions
Moscow craftsmen created ladles from burl, which allowed them to preserve a beautiful texture pattern. These items had a boat shape, a flat bottom, a pointed nose and a short horizontal handle. The vessels had dense and durable walls, and a silver frame was used as an additional decoration. Kozmodemyansk ladles were made from linden and were similar in shape to Moscow ones, but were deeper and larger in volume. The ladles made by Tver craftsmen were hollowed out from tree roots, most often in the shape of an elongated boat. And in northern regions Skopkari ladles were created - vessels in the form of a boat with two handles, one of which was necessarily made in the form of a bird or horse's head.
Breadbox and salt lick
This ancient Russian utensils were also a mandatory attribute on any table, because bread and salt were important components of the diet. A bread box was used to store flour products, and it was made from bast - a layer of a tree trunk that is located between the bark and the core. Such dishes reliably protect bread from mold and moisture.
Salt in Rus' was an expensive pleasure, so the creation of dishes for storing it was approached very carefully. The saltbox was made in two main forms - in the form of a chair with a raised seat-lid, or in the form of a floating bird. Old Russian dishes looked very beautiful and unusual - the pictures show how much attention was paid to the elements of painting and carving.
Bro, bowls and eyelid
If the names “ladle” and “salt cellar” (although we more often call it “salt cellar”) are familiar to everyone, then with the word “brother” everything is much more complicated. Most likely, the name of this dish comes from the word “bratchina”, which meant a festive feast. As a rule, it was made in the form of a ball, which was intercepted at the top by a crown neck with bent edges. Old Russian of this type was very different. For example, a bratina made in the 18th century, decorated with paintings in the form of scales with an inscription, has survived to this day. By the way, inscriptions also played a big role in the design of ancient dishes. They could tell about a lot: about the place and date of creation of the attribute, about its owner, and so on.
In the old days, bowls were also used, which were wide dishes with low edges. They served fried and baked dishes, and in the monasteries they even baked loaves. The eyelid was an oblong-shaped dish, which was covered on top with a lid and additionally equipped with handles. It was used for various purposes: for baking pies, storing kvass, cooking meat dishes. Subsequently, this dish turned into the frying pan we know.
Endowa and cups
If everything is clear with cups, then endova is an ancient Russian dish, the names of which were different: bowl, and yandova, and bratina. This dish is a round vessel made of copper or bast, which was used for drinking beer, honey, and mash. Such vessels were stylized in the form of figures of a duck, goose, rooster, and rook, and each region had its own designs. The Karelians still have such utensils - they create valleys from linden, oak, maple or birch wood.
Tver craftsmen created the best valleys from burl. The dishes were made in the form of a bowl on a special tray (oval or square) and were complemented with a spout. The vessels were processed with an ax and then leveled with a scraper.
Stavetes and spoons
Old Russian wooden utensils are unusual and very colorful, and their names are sometimes very unexpected. For example, for food, a stave was used, which was created by turning on a special machine. This dish consisted of two deep bowls - one served as a lid, but it could also be used as a plate. So what? festive table can you do without spoons? Probably, many people have this element of utensils - a beautiful and thick wooden spoon, richly decorated with paintings. In stavtsy in Rus', fruits and vegetables were also served. But there were also dishes for specific type fruits - lemongrass, vegetable, borage.
There were a large number of types of wooden spoons in Novgorod the Great. Products that had a sort of raised handle looked especially beautiful. Most often, braiding was used as an ornament, which was made using the technique of contour carving. And in the northern regions, chadar spoons were created with inlay with bones or fangs. In addition, each region had its own unique shape of spoons. For example, in the Gorky region they created ladle spoons, salad spoons, fishing spoons, and thin spoons, which were distinguished by a rounded and faceted handle. The Kirov spoon was distinguished by an egg-shaped scoop and a flat handle.
Drinking vessels
In Ancient Rus', all utensils used for drinking were called drinking or drinking vessels. Moreover, the name of almost each of them is interesting and original from the point of view of origin. Perhaps the simplest and most understandable vessel is a jug - drinks were stored and served in it. A type of jug was the kumgan, borrowed from its eastern neighbors, distinguished by its narrow neck, long spout and handle. Water was most often stored in kumgans, so they were large in volume. Tin pots are also a type of jug. Various drinks were stored and served in it. But with glass products in Rus' things were very interesting. Thus, already in the 12th century the word “glass” was known, but they were brought from other countries.
Both glass utensils and ancient Russian wooden utensils look very interesting. Pictures from chronicles and ancient records show that most of these attributes were simple, laconic, and differed only in patterns and ornaments. Cookware named after appearance or the material that was used to create it.
POT
Pot - (“gornets”) and “potter” (“gornchar”) come from the Old Russian “grn” (“horn” - melting furnace), according to V. Dahl: (also for flowers) - a round, shaped clay vessel of various kind, scorched on fire. Also, a low, stable vessel with a wide neck can have a variety of purposes. Korchaga, south. makitra, the largest pot, a turnip, with a narrow bottom; melting and glass pots or pots are more or less the same; pot shchanoy, tamb. estalnik, ryaz. Negolnik, the same species, is the same as kashnik, but only smaller. The pots are called: makhotka, potshenyatko, baby. Tall pots, narrow-necked, for milk: glek, balakir, krinka, gornushka, gorlach. For many centuries it was the main kitchen vessel in Rus'. It was used in royal and boyar cooks, in the kitchens of townspeople, and in the huts of peasants. The shape of the pot did not change throughout its existence and was well suited for cooking in a Russian oven, in which the pots were on the same level with burning wood and heated not from below, as on an open hearth, but from the side. The pot, placed under the stove, was lined around the lower part with firewood or coals and thereby became engulfed in heat from all sides. The potters successfully found the shape of the pot. If it had been flatter or had a wider hole, then boiling water could have splashed out onto the stove. If the pot had a narrow, long neck, the process of boiling water would be very slow. The pots were made from special potting clay, oily, plastic, blue, green or dirty yellow, to which quartz sand was added. After firing in the forge, it acquired a reddish-brown, beige or black color, depending on the original color and firing conditions. Pots were rarely decorated; they were decorated with narrow concentric circles or a chain of shallow dimples and triangles pressed around the rim or on the shoulders of the vessel. A shiny lead glaze, which gave an attractive appearance to a newly made vessel, was applied to the pot for utilitarian purposes - to give the vessel strength and moisture resistance. The lack of decoration was due to the purpose of the pot: to always be in the stove, only briefly on weekdays to appear on the table during breakfast or lunch.
BROTHER'S POT
Bratina's pot - the dish in which food was served to the table, differs from an ordinary pot in its handles. The handles are glued to the pot so that it is convenient to grasp them, but they should not extend too far beyond the dimensions of the pot.
POT FOR HEATING OIL
A pot for heating oil is a specialized form of ceramic ware that had a wavy rim and a handle directly for removal from the stove.
GOSTER
Goose pan is a ceramic utensil for frying meat, fish, cooking casseroles, scrambled eggs in a Russian oven. It was a clay frying pan with low (about 5-7 cm) sides, oval or, less commonly, round in shape. The rim had a shallow groove for draining fat. The patch could be with or without a handle. The handle was straight, short, and hollow. A wooden handle was usually inserted into it, which was removed when the patch was installed in the oven.
ENDOVA
Endova - low, large ceramic, tinned, with a stigma, for beer, mash, honey; drinks are served in the valley at feasts; it is also found in taverns and taverns, on ships, etc. The peasants call a wooden, tall vessel, a jug, a horse-box.
ROASTER
A brazier is a stove in the form of a vessel filled with hot coals. Dutch ovens are one of the primitive kitchen utensils, and our use of them is decreasing day by day. The Turks and Asia Minor have various forms and types of braziers, and their use also has different purposes, for example, for brewing coffee, for lighting pipes, etc.
KANDYUSHKA
Kondushka, kondeya - the same as valley. Vyatka, Nizhny Novgorod, Ryazan, Smolensk, Tambov, Tver provinces. This is a small bowl made of wood or clay, sometimes with a handle, used for drinking kvass, melting butter and serving it on the table.
KANOPKA
A canopka is a clay vessel that performs the functions of a mug. Pskov province.
KATSEYA
Katseya - in the old days, a brazier, according to the explanation of the alphabet books, “a vessel before censing.” In the old days, katsei were made with handles, clay, stone, iron, copper and silver. Archbishop Filaret (Gumilevsky) sees sprinkler bowls in Katsei, pointing to the Czech “katsati” - to sprinkle with water.
POTTY POT
A pot is a small pot with one handle. Intended for frying and serving thick (second) dishes and porridges.
KISELNYTSYA
Kiselnitsa is a large bowl with a spout. Kiselnitsa - a jug for serving jelly on the table. A convenient item for a ladle, a ladle and a mug, and also with a spout for draining the remaining jelly.
KORCAGA
Korchaga is a large clay vessel that had a wide variety of purposes: it was used for heating water, brewing beer, kvass, mash, boiling - boiling linen with lye. The pot could have the shape of a pot, a jug with an elongated, almost cylindrical body. Korchagi jugs had a handle attached to the neck and a shallow groove - a drain on the rim. In korchag pots, beer, kvass, and water were drained through a hole in the body located near the bottom. It was usually plugged with a stopper. As a rule, the pot did not have a lid. When brewing beer, the neck was covered with canvas and coated with dough. In the oven, the dough was baked into a dense crust, hermetically sealing the vessel. When boiling water or steaming laundry, the vessel was covered with a board after the fire in the stove burned out. Beer, kvass, and water were drained from the pot through a hole in the lower part of the body. Korchagas were widespread throughout Russia. Each peasant household usually had several of them of different sizes, from pots of half a bucket (6 liters) to pots of two buckets (24 liters). 2. Same as tagan. In Kievan Rus 10-12 centuries. a clay vessel with a sharp or round bottom, widening at the top, with two vertical handles at a narrow neck. Its shape is similar to an antique amphora and, like an amphora, it was intended for storing and transporting grain and liquid. Images of korchaga are available in ancient Russian miniatures. Their fragments are often found during archaeological excavations of ancient Russian cities. On the pot found in the Gnezdovo mound, the word “pea” or “pea” is scratched, i.e. mustard seeds, mustard. This word is the oldest Russian inscription (early 10th century). There are also other inscriptions. Thus, on a vessel from the 11th century, found in Kyiv, it is written “Blessed is this pot full of grace” (i.e., “Blessed is this pot full of grace”). In modern Russian, the word “korchaga” means a large, usually clay pot with a very wide mouth. In the Ukrainian language, the idea of korchaga as a vessel with a narrow neck has been preserved.
KRYNKA (KRINKA)
Krynka is a lined vessel for storing and serving milk on the table. A characteristic feature of the krinka is a high, rather wide throat, smoothly turning into a rounded body. The shape of the throat, its diameter and height are designed to fit around the hand. Milk in such a vessel retains its freshness longer, and when soured it gives a thick layer of sour cream, which is convenient to remove with a spoon. In Russian villages, clay cups, bowls, and mugs used for milk were also often called krinka.
JUG
Jug - derogatory jug, kukshin, kuka - a clay, glass or metal vessel, relatively tall, barrel-shaped, with a recess under the neck, with a handle and a toe, sometimes with a lid, urn, vase.
JUG KRUPNIK
A krupnik jug (or pudovik) is a container for storing bulk products (15-16 kg).
CUP
A jug is the same as a ladle, a salt shaker, round in shape, with a lid. A clay vessel with a wide body, sometimes with a handle. Vladimir, Kostroma, Samara, Saratov, Smolensk, Yaroslavl provinces.
PATCH
Latka is an ancient clay oblong frying pan for frying vegetables. The patches were usually covered with a clay lid, under which the meat was not so much fried as steamed - “spun” in its own juice. Vegetables are “hidden” under the lid in sour cream or butter. Patches were widespread both in cities and villages already in the 15th-17th centuries, and were used in peasant farming until the mid-20th century.
A BOWL
Bowls - small clay or wooden bowls for individual use. There were special “lenten” bowls, which, together with similar pots and spoons, were used only on fasting days. In the wedding rituals of the northern provinces, the bowl, along with wedding bread and other utensils, was sewn into a tablecloth, which the newlyweds had to embroider after visiting the bathhouse. They used a bowl to tell fortunes: before going to bed, the girl placed a bowl of water on which a “bridge” of straw was formed at the head of the bed or under it, asking her future husband to lead her across the bridge. On the day of St. Andrew the First-Called, November 30 (December 13), the girls placed a bowl of porridge on the gate and whispered: “Betrothed and betrothed, come eat porridge with me!” - after which they were supposed to see the image of the groom. The bowl is known to be used in folk medicine. During a special type of treatment - “spraying” - a bowl of water was placed in an empty hut, salt, ash, and coal were laid out in the corners. A person who came to a healer for treatment had to lick objects placed in the corners and wash them down with water from a bowl. At this time, the healer read incantations. On the third day, a thunder arrow was given to the person and slander was transmitted verbally. When treating sleepyhead (an abdominal disease), the healer asked for a bowl that “would hold three glasses of water,” hemp and a mug. He placed a bowl of water on the patient’s stomach, lit the hemp and wrapped it around the patient. After which he put the hemp in a mug, and put the mug in a bowl and read the slander. The patient's screams during treatment were attributed to the “removal of evil spirits.” After the treatment was completed, the healer gave the patient water to drink. The term bowl has been known since ancient times. In the 12th century. Daniil Zatochnik called a large common bowl from which several people ate “salt.” In the XVIII-XIX centuries. the term bowl was widespread throughout Russia. At this time, other utensils - a dish, a plate, a bowl - were sometimes called a bowl.
JARGER
Oparnitsa is a ceramic vessel, a pot in which dough is prepared for sour dough. The utensils for preparing the dough and nurturing the dough for pies, white rolls, and pancakes were a round clay vessel with a wide neck and slightly tapered walls towards the tray. The inside of the jar was covered with glaze. The height of the jar ranged from 25 to 50 cm, the diameter of the neck from 20 to 60 cm. The shape was convenient for kneading the dough both by hand and with a whorl. To prepare the dough, leaven (usually dough left over from previous baking) was placed in warm water, mixed with half the flour needed to make bread or pies, and left in a warm place for several hours. After souring, the dough, if it was intended for baking rye bread, was transferred to a bowl or kneading bowl, flour was added, kneaded and, covered tightly with a lid, placed in a warm place. If the dough was used for pies, then it was left in the jar, flour, eggs, sour cream were added, kneaded and left to rise. In the popular consciousness, the word “dough” was interpreted as an unfinished, unfinished business. When matchmaking was unsuccessful, they usually said: “They came back with the dough,” and if the matchmakers knew in advance that they would be denied matchmaking, they said: “Let’s go get the dough.” The term was used throughout Russia.
BOWL
Ploshka - (flat) low, wide, sloping vessel, b. including clay, skull; patch, clay frying pan, round or long.
MILKER (MILKER, MILKER)
A milk pan is a milking utensil that is a wooden, clay, or copper vessel with an open wide neck, a spout located in the upper part, and a bow. Clay and copper vessels had the shape of a pot, while wooden vessels followed the shape of a bucket with walls widened upward. The milk pan was usually made without a lid. Freshly milked milk was protected from dust by a thin linen cloth tied around the neck of the vessel. Milk that was capped immediately after milking could turn sour. The milk pan was always bought together with the cow. However, it could not be taken with a bare hand. It was passed from floor to floor, from mitten to mitten, it was lifted from the ground, blessed. If the cow did not milk in the new place, the sorcerer baptized the animal’s horns, hooves, and nipples with a milk pan filled with water, whispered a spell and sprayed it with water from the milk pan. For the same purpose, all other milk pans were filled to the brim with water. Milk pans were distributed throughout Russia under different names, derived from the word “milk”. Rilnik - a vessel for churning and melting cow butter, was a clay vessel with a wide neck, a round body, slightly tapering towards the bottom. At the top of the body there was a short spout - a “stigma” or a small hole for draining buttermilk and melted butter. On the side of the body opposite the spout there is a long clay straight handle. When churning butter, sour cream (cream, slightly sour milk) was poured into the firebox, which was churned together with a whorl. The oil that had clumped together was pulled out, washed, and placed in a clay basin. The buttermilk was poured into the tub for drinking water for the cattle. When reheating, a firebox filled with oil was placed in a well-heated oven. The melted butter was poured into a wooden tub. The buttery curd mass remaining at the bottom of the firebox was used to make pies and pancakes.