Novák László Ferenc szerk.: Tradicionális kereskedelem és migráció az Alföldön (Az Arany János Múzeum Közleményei 11. Pest Megyei Múzeumok Igazgatósága, Nagykőrös, 2008)

MŰVELTSÉGI ELEMEK VÁNDORLÁSA - BŐDI ERZSÉBET: Keleti szláv elemek a magyar táplálkozási kultúrában

EASTERN SLAVIC ELEMENTS IN HUNGARIAN CUISINE The author has researched two geographic areas and collected data on cooking customs First in Sub-Carphatia, part of the Ukraine, an area of 1.5 million people; 200 thousand of which are Hungarian, some 13.3%. They are heirs of Hungarian language, tradition, culture, and civilization. Sub-Carpathia has not belonged to Hungary since 1918, and the inhabitants are under boarder controls when travelling to Hungary. The Hungarians live in unity with the eastern Slavic people, the Ruthenians, Ukrainians, and Russians. They were apart from the western Slavic groups of Slovaks, Czechs and Pole. The Hungarians have taken some of the Slavic nutritional customs while co-existing and operating public food agencies, and catering networks. The following dishes have been incorporated, „borcs", „roszolnyi" - a cucumber soup, pirozki, „pilmenyi", „lapotya", pasta dishes, Kremzli - a Jidish dish, and also starters and Kiiev cakes. An examination of nutritional customs of the Ruthenians and Ukrainians living in Hungary reveal variations. Ruthenian communities in villages and towns make the Hungarian cuisine that is variable using different mushrooms, mush, and pulpy dishes. The Ukranians live in bigger towns and their nutritional customs are still under investigation.