IRYNA BILYK:

W e h a ve o n l y fre s h a n d s a vo r y n e w s!
October 2014 | № 10 (133)
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uisine – m
IRYNA
BILYK:
A Woman
Should...
Actually,
She Doesn’t
Owe Anyone
Anything!
Culinary Italy:
The Founder’s Traveling Journal
Maria Bashkirtseva:
First Woman in the World Whose Art is in the Louvre
History in Detail:
Nylon Stockings: The Female Wardrobe Craze
DELIVERY OF HOMEMADE UKRAINIAN FOOD AND HOTLINE
www.tarasbulba.ru
(495) 780-77-44
6+
2 | guest
Atage four she started singing, at five dancing. At 10 she wrote her first
song. At 18 she was already teaching music to children. And then... there
is no need to list all of Iryna Bilyk’s achievements and titles – her lyrics
and music are listened to by millions. The star told us about her tastes
(culinary and not only), about who is a friend and who is a colleague,
about dreams and fears, aboutwhy she bought a sofa that doesn’tunfold
into a bed... Read all about this below.
IRYNA BILYK:
«A Woman Should...
Actually,
She Doesn’t Owe
Anyone Anything!»
Traveling
I love it. It saves me from the monotony of
working, everyday life. I really like to travel with
a large group. In the evenings, we throw great
parties on the beach...
Fears
Inchildhood my father met me after music
school. One time for fun he approached me from
behind me and scared me! Now I’m afraid of open
doors... when someone stands behind me... now I
always have two guards... and all because my father
unsuccessfullytried to joke with me (laughs).
Work
My new album RASSVET is out. Download
it from iTunes. I will be very happy if the whole
audience will sing with me at my concerts...
Talent
Talent – is me!
Korchma
Taras Bulba
I’ve heard about it! But I haven’t been! I never
have enough time! But I will go for sure when this
newspaper comes out…. I’ll go for an autograph
session.
– Iryna, hello! How are you?
– I’m good. I hope that this interview is read
by my supporters in Russia, Ukrainians living in
Moscow, and of course that after reading it they
will be a good mood, feel optimistic... the way I feel
now... in short, I wantto live and work and wish
everyone else the same.
– I see that you are in a good mood. Do you have
“difficult days” or hours? When do you, say, have a
mood what is very positive or negative?
– All people are probably in a better mood in the
evening: They come home, meet with loved ones,
relax. I especially love the evenings now beacuse I
see my son who comes home from school and tells
me about his day. I am happy!
– By the way, tell me about your son Hlib. The
boy is growingup, at a transitional age.... mutual
understanding with his mother can be still be
found? There are no such problems?
– I have a very good boy. Everyone asks how he
behaves at home, whether he does what I ask him to
do (since many parents have problems with children
of this age). I don’t have any problems. Honestly.
My son Hilb at any request says “OK, mommy.” But
I always make sure that he stays on track.
– Were there precedents?
– No. I think ... no. (laughs)
– Do you like family visits? In general how often
do relatives (aunts, godparents, cousins) visit?
guest | 3
– For the living room I bought asofa, but it does
not unfold into a bed... I am happy to invite them to
the table, which I cover with wonderful dishes. But
for some reason I associate relatives with worries, I
constantly think about how to please them all, how
to allocate time, time whichI sorely lack. So I gladly
accept ... but everyone understands when it is time
for them to go home (laughs)
– Do you often see your friends?
– I try to fill my life with positive moments,
and meeting with friends puts me in a good mood,
stimulates action. Text messages, sharing good
news....oh, but I just love meeting with supporters.
– Do you have more friends or colleagues?
– All of my colleagues who work with me are
my friends. People with whom something didn’t
go right I let go ... and with time release from my
heart...but Iremain grateful for what they did for
me. I believe that only friends can work with an
artist.
– They say that you have a special quality: All
ex-lovers become friends. Is it true?
– Yes, because my motto is: “everyone around
you should live happily, peacefully, and not offend
one another.” Why should I not keep in my life the
Fish mousse
from Iryna Bilyk
• 100g slightly salted salmon
(can be canned sardines or tuna)
• 50g hard cheese (any kind)
• 1 clove of garlic
• Slice of onion
• 1 sprig of an herb
• 1-2 tablespoons sour cream
• Boil half a cup of oatmeal in milk,
let cool.
Mix all ingredients in a blender
Serve on toast. Bon appetite!
P.S.Adding oatmeal is a must!
people who loved me or still love me? I think that
you can accept them in your hearts as “people who
didn’t become your relatives” (smiles)
– And in your life do you have a special someone
who doesn’t have the prefix “ex”?
– Do you think that if I had someone, I would
not want to be loved again and again?? I can say
only one thing: the love of my supporters is the most
important thing in my life (trembling voice) and if
most of them will be men ... I am ready! (smiles)
– They say a woman seeks a man who has similar
qualities as her father. You too?
– When I was little,I perceived the world only
looking at my father. I felt that I was completely
safe. My father would always protect, understand
me… I was in good hands. When I grew up I realized
that I must help my father, but on the way men
came into my life who began to fill all my thoughts,
time, I started writing songs, dedicate to these men.
Even when they were wrong, I “worshipped them,”
I could forgive them for everything...
– You’re talking in the past tense. You look at
men differently now?
– Today my status and attitude toward men
is dramatically different. Now I believe that a
woman must be free, that she should ... actually, she
doesn’t owe anything to anyone! She can just give
pleasant moments, her presence to her husband, and
certainly be clever and resourceful. Since men give
us many tasks: household chores... (sometimes I’m
reminded of the fairy tale Cinderella). Therefore, it
is necessary to have the ability to be cunning so that
for any work, moral and physical, the woman will
receive at least some small gifts ... then she is valued.
– Do your tastes in food also change over time?
– As a child I loved ice cream – now I’m pretty
indifferent to it. Once I hated cucumbers –now
it’s my favorite dish. Everything is eventually
transformed ... it’s not bad. But ... there are
somethings that are permanent ... that I always
adore. I could eat a bucket oframen noodles, but
I know it’s not very healthy, so I always just look
at the menu, my mouth watering, and order a
Capresesalad.
– Do you have a specialty dish?
– Soon my cookbook will be released. It has only
my recipes! For example, recently I came up with a
fish mousse pate. It turns out great…everyone who’s
tasted it loved it. Try it, you will not regret it.
Text: Oksana Hnatyshyn
Photo: from Iryna Bilyk’s archive
4 | Travelling
Culinary Italy
Travel Diary of the Founder
Perugia
At the end of July, I finally went on a business
trip to some Italian farms. My aim was to see how
Italians make their beautiful, organic, delicious
products. Although I own a cottage in Tuscany –
in the land of the famous Sassicaia and Ornellaia
wines and the most mouth-watering Tuscan
cuisine – my staff booked me a trip to neighboring
Umbria, which has its capital in Perugia. My
travel companion was Aleksandr Yuzdepskiy,
former CA colonel, and now manager of our farm
in the Ryazan region. However, he obtained his
visa a day after the tour started, so we lost half of
the first day. He couldn’t join me in Pisa, but flew
via Rome. He didn’t sleep all night, and drove half
a day in a taxi for 300 euros. Overall, the beginning
promised nothing, as the poet said.
I arrived in no time. It took me just two hours.
But my hotel had two different buildings, and
I didn’t know its name, nor did I have the tour
itinerary. So I ran around in search of Aleksandr
and our interpreter Irina. The hotel was called
Wine and Jazz. What a name! I went to the “Wine”
building, and the others went to “Jazz.” But
nevertheless we found one another. The rooms
were small. But what do you need when you have
your fill of jazz and are drunk on wine? And we
didn’t go there to sleep – we drove 60 km to see
how pork legs are cured and how cheese is made.
As a digression: the hosting party always
warned us of punctuality. I don’t know with whom
they dealt before. Maybe, with musicians or wine
tourists. Well, we didn’t come late for any of our
meetings. We came 5-10 minutes, sometimes 30
minutes before the meeting started. And the least
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Human resources department: Moskow, Aeroport metro station, 3 Chernyakhovskogo St.
Phone: 8-926-904-41-54, 8-926-461-21-71 [email protected]
Note! We are now hiring to work in Korchma “Taras Bulba” restaurants in Kyiv and New York.
Travelling | 5
amount of time we had to wait for the punctual
Italians was 20 minutes. It’s a peculiarity of the
national soul.
At the beginning, we rushed to the first meeting
in the Norcia region. Umbria is famous for its pork
hams and salami. I wouldn’t say that Umbrian ham
is very popular. Parma ham is more famous in the
world. But the stars decided that we go to Norcia.
We waited for the technologist for thirty minutes
and drank coffee in a cafe in front of the factory.
There also is a chocolate factory. Its owner, surely,
a friend of the butcher, treated us with coffee
and sweets with real black truffle. They indeed
contained mushroom, not its essence.
Umbria is also a region rich in truffles, which
are hunted for by local pigs before they get their
legs cut off and dried. The factory is quite large,
but only has a handful of workers. The process is
automatized and mechanized. When I look at the
modern production processes, I don’t understand
how we, the country that made the first flight to
space, are incapable of feeding ourselves. There is
no point in describing all the cycles. Everything is
efficient and well-organized, and so the main thing
is ageing the product at a certain temperature and
under specific conditions. The ham is salted twice.
Then it is hung in a fridge for 12-18 months. The
ham loses 30% of its weight and acquires its famous
taste. Once I read that during the drying process a
natural flavor enhancer monosodium glutamate is
formed. This very substance makes salami and ham
so delicious. In the small chambers are thousands
of pork legs and sausages hanging on hooks.
I don’t know about now, but before, pig’s
organs and blood were used for transplantation
and transfusion. It’s said that pigs genetically are
closer to human beings than monkeys. Sometimes
I think that if in the neighboring galaxy a highly
developed race of swine is watching the genocide
of their brothers, wouldn’t they make a decision
to strike the cruel people who eat their brothers
in such a brutal way. A few times I thought that I
saw a leg with a pedicure on the wall. There was a
shop at the factory, and we tasted everything that
was there.
On the way back, we had a meeting at a winery.
The wine it produces is quite common, in other
words, primitive. The head and owner of the
company together with his four grandchildren was
packing the finished products in the store. The
grandpa is 87 years old. He is cheerful and full of
energy. And, as all the Italians, he could talk about
his production for hours.
The next morning was rainy. Again a 60 km drive
to see how the best organic mozzarella in the world
is made. And again we had to wait for 40 minutes.
We observed the production. There was a huge pile
of blue sacks in the shop. I passed by, took a picture
of a label on one of the sacks. Then we were driven
to the office where there were neither products nor
prices. At first, we were scolded for taking pictures
in the shop. Then, they demanded that we delete
the pictures. I didn’t understand what all the fuss
was about. I showed them my other iPhone, iPhone
4, not the iPhone 5. I lied to them about deleting
the pictures. They also asked when. But I stood up
and left. The label said that the leaven was made in
Poland and contained preservatives. When I saw
that I understood why they were so wound up.
On our way, we passed another town on a hill.
Years ago people built towns on hills: it was easier to
defend and there were few croplands, which weren’t
used as living space. The town of Assisi. It is famous
for St. Francis of Assisi. It believe he founded the
Franciscan religious order. They are everywhere.
The monks are on the streets. In the cathedral, of
course, and even on various paintings. The monks
make violins, play billiards, and ice skate. And it is
unclear where the ice and snow on the roofs came
from. I recall Strugatsky’s novel Hard to Be God. I
am almost tempted to say to the locals:
“In God’s name!”
And hear the reply:
“In His name!”
There is a sculpture of Francis in the cathedral.
The saint holds a basket in his arms with a live
dove in it. The dove is cooing and a group of
pilgrims enthusiastically sighs. The huge cathedral
occupies half of the town’s territory. Thousands of
pilgrims. A voice from the speakers: “Tssss!” It is
still noisy. The majority of pilgrims are Italians and
tourists from Latin America.
The town is clean as well as the cathedral and
monastery. Parking is multilevel and convenient,
despite the fact that it is caved in a rock. There
is only one exit and it is blocked by a car of a
Dutchman who didn’t pay for parking. It was
in vain that they legalized marihuana. The
neighboring café offers gelatto – a new sort. It is
actually prepared of cannabis!
We are on the way to see goats. And hosts give
us tasty cheese. A boy, working there, is ready to
move to Russia. They are in a crisis. As if we don’t
have one.
On the last day we again examine pig’s legs. I
look inattentively. However, the resigned colonel
persistently asks questions and demonstrates his
interest. The Italians think that I’m his driver.
Umbria
A marvelous valley with a lake, a vineyard, and
fields. Something blossoming in yellow bloom,
something is turning green. This is already the
second crop of the year, although the Italians
say the summer was cold and rainy. Villages and
bell towers are situated on the hills. Beauty and
prosperity are all-around and there’s no trace of
drunken people. We are invited to sit at a table.
Then the owner of this 150-hectare beauty comes
to us. Finally, they understand that I am not a
driver and I receive my share of respect. I can’t eat
any more cheese or ham. However, I am eager to
taste the local orange jam. A local butcher, dreamily
rolling his eyes, says that his fat, or rather the fat of
his pigs, is better than Lardo di Colonnata’s. And
that he, like his grandfather and great grandfather,
cures the best ham in Italy, which means in the
world.
I’m looking at his son and think that he and his
children will inherit an apron and a knife. And his
children’s children will also inherit the same set
if everything is OK on the Earth. If pigs from the
neighboring galaxy don’t invade the oppressors of
their brotherly pig race.
I’m so desperate because of all this. I say goodbye
to the host. Sometimes he visits the USA and we
agree to call each other in New York in the autumn.
Everything might happen quite unexpectedly. Our
business trip is over. Even Irina, our translator, is
satisfied. We managed to do everything and even
more. In the morning I will set off for home, to
Tuscany, to my wife and children.
I am prepared to do anything to help my Russia
and to provide a meal for our quick-witted, hardworking and – most important – god-fearing
people.
P.S. Then I learned that on August 7, 2014,
the Government of the Russian Federation passed
Decree No. 778 (which banned agricultural
products, raw materials, and foodstuffs originating
from the United States of America, countries of
the European Union, Canada, Australia, and the
Kingdom of Norway).
Alas, everything was done for nothing!
Text: Yury Beloyvan
6 | cuisine
October 1
International Music Day
Ukrainian Veteran’s Day
October 3
World Smile Day
Day of Special Purpose Police Unite
October 4
World Space Week
Day of the Russian Space Forces
October 5
World Teacher’s Day
Day of Criminal Investigation Workers
Teacher’s Day
October 6
World Architecture Day
International Doctor’s Day
Unknown Facts
about Potatoes...
There is a good reason why Ukrainians call the
potato their second bread, for they make over2,000
various dishes with it. The potato is the most
important non-cereal crop in the world and ranks
fourth in importance among all crops after maize,
wheat, and rice.
In addition, the potato was the first plant, which
was grown in space. In 1995,potato sprouts were
taken into spacein the Space ShuttleColumbia.
The potato variety “blue-eyed”used to be
called “Hannibal” in honor of Alexander Pushkin’s
great-grandfather. Indeed, Abraham Hannibal was
the first person in Russia to do research on the
selection and storage of potatoes. Linzer Blaue
and Franzsische Trffelkartoffel are rare varieties.
The color of their flesh and skin even after cooking
is blue. It is therefore clear that these very rare
varieties are especially appreciated.
The largest potato in the world was grown by
a farmer named Khalil Semhat from the city of
Tyre, Lebanon. The weight of his bulb was 11.2
kilograms! First, the farmer did not believe his eyes,
because he did not even try to grow such a huge
potato! Khalil said that when growing his potatoes
he did not use any fertilizers and he did not pay any
special attention to the garden.
October 9
World Post Day
20
October
POTATOES boiled with garlic
200 g – 160 RUR
International Chefs Day
October 11
International Girls Day
October 14
Day of the Ukrainian Cossacks
October 16
World Food Day
Boss’ Day
October 20
International Chefs Day
October 25
Day of the Customs Officer of the Russian Federation
From the Curious to the Ridiculous
• Until almost the end of of the eighteenth century,the French thought that the potato caused
leprosy.
• Marie Antoinette, wife of Louis XVI, wore potato flowers in her hair as decoration.
• Agronomist Antoine-Auguste Parmentier to deliberately promote potatoes in France applied the
principle of reverse psychology. During the day he placed guards around his potato fields, raising the value
of potatoes in the eyes of others. Every night he left his potato field unattended so that thieves could steal
priceless bags of the bulbs.
• During the gold rush in 1897-1898 in Alaska miners gladly exchanged gold for potatoes because
of the potatoes’ content of vitamin C.
Economic Benefits
The richest peasants live on the island of Noirmoutier (Atlantic coast of France). According to legend,
this delicate potato varietycame from the supreme Inca God. The result is La Bonnotte– the most expensive
potato on Earth. It is grown and harvested only by hand. One kilogram of this wonder costs 500 euros! Its
yield is less than 100 tons per year. And it’s enough to make a considerable income from such agricultural
labor.
In the Hebrew University in Israel, scientists have produced electricity generated by electric batteries
from boiled potatoes. These batteries (composed of electrodes and a piece of potato) are able to work for a few
days. In addition, they produce energy for a price several times cheaperthan conventional batteries currently
cost.
cuisine | 7
The Drink Baikal:
Russia’s Response
to Coca-Cola
VEGETABLE VARENIKI
assorted vegetables / cabbage / potatoes and mushrooms
250/125 g – 220/160 RUR
Potatoes for Health
Recent research showed that the potato is good for memory. After a serving of puree,
glucose enters the body, and after 15 minutes brain function improves.
Contrary to popular belief, potatoes are not very caloric. One serving has 110 calories.
However, one tablespoonof butter will double the amount of calories. So watch out for what
and in what quantities you add to potato dishes.
A potato contains starch, protein, all essential amino acids, pectin, carbohydrates, fiber,
almost all B vitamins, as well as vitamins C, P, K, PP and A, minerals (especially potassium
and phosphorus), macro- and micronutrients, organic acids, and sterols. Two to three hundred
grams of potato contain the necessary daily requirement of vitamin C.
Interestingly, the water content in potatoes is about 75-80%, depending on the variety.
This is only slightly less than in milk!
A dark-brown color and delicate fragrance of natural
herbs and roots. This describeda new fizzy drink called
Baikal, which the Soviet Union launched into production
in 1976. It was the food industry’s response to Coca-Cola,
which was popular around the world. Although it may have
resembled its overseas competitor by its color, the taste
was significantly different. And it is no wonder, because
according to the GOST standard it consisted solely of sugar,
citric acid, carbon dioxide, St. John’s wort tincture, extract
of Eleutherococcus, and essential oils of eucalyptus, laurel,
and lemon. It is the last ingredients that made Baikal really
refreshing. It quenched thirst, and yet was safe for both
adults and children. Moreover, according to history, at first
the drink included pine cones, but then, due to the economy,
they were left out. Of course, neither Pepsi nor Coca-Cola
could boast such an arsenal of ingredients.
The idea to start production of a new refreshing drink
originated long before 1976. In 1959 the first American
trade exhibition was heldin Moscow. The American side
was represented by President Nixon, and the Russian side
by Nikita Khrushchev. It was there that Khrushchevfirst
tried PepsiCo’s product. He liked it very much. While the
secretary-general savored the curiosities, representatives of
“the bourgeois world” did not pass up the opportunity to use
it for their business purposes. Soon photos appeared of the
Soviet leader with the inscription: “Khrushchev learns to
bemore sociable. Pepsi helped him with this.”
Cooking
with
Potatoes
POTATO LATKES
with sour cream
160 g – 120 RUR
The versatility of
the potato is that it is
easily combined with
all sorts of meats and
vegetables. It is no
wonder that it used in
appetizers and main
entrees, as well as in
desserts – such as kisel
(a fruit dish), which
includes potato starch.
If you want to
make healthy potatoes,
cookthem
in
their
skins.
This
will
preserve a lot of their
nutritional value. Just
peal the skin before
serving.
And above all, no
Ukrainian will ever
pass up an opportunity
to eat potato dumplings
with fried lard, potato
pancakes, or Ukrainian
stuffed cabbage with
grated potatoes.
Text: Lesia Kichura
When in 1972 the company announced its intention
to enter the market of the USSR and started to actively
developits production, Soviet scientists decided to create
their own refreshing drink. It had dark-brown color, but
a completely different taste, because for many long years
thecompetitors held their recipes in strict confidence.
It is believed thatnot even the factory workersknew
how Pepsi or Coca-Colawere made. It’s not surprising,
because in addition to water and burnt sugar,eight-liter
sealed containerswere supplied to the Union... This fact was
subsequently used to advertise Baikal, whichwas considered
healthy for consumption, while on the contrary the American
beverages were suggested to be harmful.
There are several interesting facts about Baikal. At one
time, dentists argued that it should be drunk only through a
straw so as not to damage tooth enamel. Legend has it that
foreign companies tried to establish its composition, but
were unsuccessful.
8 | Народжені в Україні
Марія Башкирцева:
парижанка з України
Життя талановитих людей вирізняється особливими подіями та зустрічами. Саме таким і був життєпис Марії Башкирцевої. Її
частенько називають парижанкою з-під Диканьки або парижанкою-полтавчанкою. В Україні це ім’я знайоме чи не кожному,
до того ж «своєю» її називають у Франції та Росії, де в найбільших музеях експонують полотна художниці. Батьківщина Марії
– Полтавська губернія, де вона народилася у листопаді 1860 року. Померла ж талановита художниця у жовтні 1884-го, тож
цього місяця виповнюється рівно 130 років від дня її смерті.
Сім’я юної художниці була багатою і
часто подорожувала світом. Коли у 1872
році після Австрії, Німеччини, Швейцарії
родина зупинилася в Ніцці, Марія й не
підозрювала, що тепер усе її життя минатиме за кордоном. І лише кілька разів вона
навідається до свого рідного краю.
У свої дванадцять Марія надто швидко
переходить із дитинства у юність і доросле життя. Так, вирішивши втілити свою
мрію стати відомою співачкою, дівчинка
приїжджає з матір’ю до Парижа. Перевдягнена селянкою, у супроводі матері й тітки
вона приходить на прослуховування до
знаного на весь Париж професора Вартеля. Той відзначає неабиякий голос і талант
у дівчини!
В ту мить ніхто не знав, що важка хвороба вкраде в Марії голос, і вже через рік
вона з болем згадуватиме і цю зустріч, і
свої сміливі плани на майбутнє. Дівчина
розуміє: мрії про оперу не судилося
здійснитися. Тож талановити українка
вирішує стати художницею.
Восени 1877 року українка приходить
вчитися до студії Рудольфа Жюльєна. Через півтора місяці одна з її робіт посідає
шосте місце на студійному конкурсі
академічного малюнка.
Марія залишає позаду подруг, які почали навчання значно раніше за неї. В січні
Мандрівки Марії великим світом розпочалися одразу
після розлучення батьків. У шлюбі вони прожили лише два
роки. Після цього син залишився з батьком, а мати з донькою переїхала до своїх батьків. Не дивно, що більшу частину
свого життя Марія проводила в жіночому товаристві, що й
зумовило специфіку виховання дівчинки. Їй намагалися догоджати в усьому, та, незважаючи на це, дитина почувалася
самотньою.
Вихователі та вчителі рано помітили в Марії великий
хист до музики й різних наук, їй легко давалися мови. В
12 років дівчинка вже добре знала французьку, англійську,
італійську, давньогрецьку, латину. Їй було до снаги читати
в оригіналі Гомера, Шекспіра, Бальзака, Данте... Крім того,
вона частенько засиджувалась за колбами та розчинами,
проводячи різноманітні хімічні досліди.
Саме з того часу Марія Башкирцева починає вести щоденник французькою мовою, у якому записує всі свої успіхи. Тут
наївні дитячі роздуми контрастують з високими вимогами до
себе, а нотатки про літературні вподобання переплітаються
з тонкими спостереженнями і влучними характеристиками
людей. Марія прагне знати історію, літературу, філософію,
природничі науки, щоб здивувати знаннями увесь світ.
1879 року – ще одна нагорода: за малюнок
натурника їй присуджено конкурсну медаль студії.
На щорічній виставці в Салоні 1879
року вперше виставлено картину молодої
художниці, підписану Марі-Константін
Рус – “Жінка за читанням роману Дюма
“Розлучення”. Цю картину вона написала
за 18 днів.
Згодом Марія зацікавилася творчістю
молодого, однак уже доволі відомого художника Жюля Бастьєна-Лепажа. Дуже
хотіла познайомитися з ним, і невдовзі
він стає її вчителем. Ці зустрічі сповнюють Марію нових надій. Він іще
раз підтвердив: у неї є талант. Відтоді
найпалкішою Маріїною мрією було дорости майстерністю, а може, й перевершити
свого вчителя.
Та прикрі несподіванки долі ще не
закінчилися. Марія починає втрачати слух,
і цей процес зупинити неможливо... “Шепіт
вітру, плюскіт води, удари дощу об віконне
скло... сказані стиха слова... Я не чутиму
всього цього!» – занотувала дівчина в щоденнику 16 листопада 1882 року.
А у грудні того ж року новий удар –
Марія дізнається, що в неї сухоти. Вона
благає долю, аби дала їй прожити ще хоч десять років. Та не судилося... Художниця померла 31 жовтня 1884 року, у віці 24 роки…
Народжені в Україні | 9
ОБРАЗ ТА ПОСТАТЬ
МАРІЇ БАШКИРЦЕВОЇ
В МИСТЕЦТВІ ТА ЛІТЕРАТУРІ
У спадок прийдешнім поколінням художниця залишила свої картини. Оцінюючи їх,
мистецтвознавці стверджують, що ім’я Марії
Башкирцевої посіло чільне місце в історії мистецтва.
За сім років заняття живописом Марія написала понад 150 картин різноманітної тематики: портрети, пейзажі, історичні картини. Вона бралася до
всього, і все їй вдавалося із неймовірним успіхом.
Іменем Марії Башкирцевої названо одну з
вулиць Ніцци, а в місцевому музеї функціонує
виставка картин художниці.
Там же, в музеї Маслена, стоїть гіпсова статуя:
юна, ще майже дитина, Марія в довгій сукні сидить на лавці з книгою в руках. А її задумливий
погляд звернений удалечінь. Можливо, саме там
вона виглядала своє вимріяне майбутнє. Автор
скульптури – захоплений її талантом Мішель де
Тарновський.
Дивлячись на цю скульптуру, мабуть, кожен
погодиться зі словами Іллі Рєпіна, який схвально відгукувався про мистецтво Башкирцевої,
вважав, що її чекало велике майбутнє, бо вона
“була виняткова натура, певна річ, незвичайна”.
Марія Башкирцева стала однією з улюблених
героїнь Марини Цвєтаєвої, яка навіть планувала
1914 року видати в Парижі книжку присвячених
їй поезій.
Також нею захоплювалась італійська поетеса
Ада Негрі, яку Леся Українка називала співцем
сильних душ і високих поривань.
МИСТЕЦЬКА ТА
ЕПІСТОЛЯРНА СПАДЩИНА
Щоденник Башкирцевої, частково виданий
після смерті дівчини, став справжньою сенсацією
в літературному і художньому світі Франції і
Росії XIX століття. Вперше його опублікували
у 1887 році французькою мовою. Його читали із
захопленням, стосовно нього сперечалися Бунін
і Чехов, Брюсов і Хлєбніков.
Російською мовою щоденник вийшов друком
у 1916 році. Проте, як подейкують дослідники
творчості художниці, досі опубліковано лише
1/5 частину його обсягу. Чимало невідомого із
To celebrate the 15th birthday
of the Korchma
«Taras Bulba»
chain of restaurants
we present
a CD of Ukrainian
classical music in modern
arrangements
from Bulba Press.
життя юної українки залишається за кулісами
минулого.
В одному із залів Люксембурзького музею в
Парижі є скульптура Лонжельє, зроблена на замовлення французького уряду. Вона зображає
молодого генія, що помирає біля ніг Ангела
смерті. Прекрасне худорляве обличчя генія дивиться вгору – очі його спрямовані на сувій,
який ангел тримає в руці. На сувої – перелік
великих людей, що передчасно пішли з життя.
Там, серед восьми французьких імен, є й ім’я
української художниці – Марії Башкирцевої,
юної та тендітної дівчини, яка своїм талантом та
любов’ю до життя здобула безсмертя...
ЦЕ ЦІКАВО…
Марія Башкирцева – перша з українських
художників, чиї роботи потрапили до
найавторитетнішого музею Франції. Пізніше
такої честі були удостоєні полотна російських
художників Миколи Реріха та Леоніда Пастернака. Вона перша жінка-художниця в світі, чиї
твори представлено у Луврі.
В
селі
Черняківка
створено
музей
Башкирцевої та названо галявину Маріїною долиною; щороку на день молоді тут проводяться
масові заходи з виставками художніх творів.
Серед друзів та прихильників Марії були: Робер Флері, Сен-Морсо, Огюст Ренуар, Ежен Делакруа, Клод Моне, Карлос Дюран, Еміль Золя,
Олександр Дюма, Едмон Гонкур, Гі де Мопассан... Гаряче дискутувала Марія з самою Жорж
Санд. Та найбільший вплив на її творчість мав
молодий французький художник-реаліст Жюль
Бастьєн-Лепаж.
Померла Марія Башкирцева в розквіті слави,
похована в Парижі на кладовищі Пассі. Лише
кілька місяців пережив її тяжко хворий БастьєнЛепаж, брат якого на могилі художниці звів каплицю, що збереглася до наших днів.
Текст: Леся КІЧУРА
The exclusive new disc
will be available
for sale
in our restaurants!
Find time
in your life
for our music!
10 | History in Detail
Nylon
Stockings:
The Female
Wardrobe
Craze
«In olden days a glimpse of stocking was looked on as something shocking.
But now, God knows, anything goes».
From song by Cole Porter
Seductive female legs clad in nylon stockings is
nothing out of the ordinary anymore. But few people
realize that it was not always that way. At one time,
nylon not only cost more than silk, but also caused
fights at stores and terribe envy among ladies. In fact,
before it entered the women’s wardrobe, this item of
clothing underwent historic changes. The evolution of
nylon stockings is so interesting that we cannot not
talk about it in the section “History in Detail.”
Welcome aboard!
Добро пожаловать на борт!
Маршрут #1
Route #1
Маршрут #2
Route #2
History in Detail | 11
You may not believe it, but at first stockings were
worn exclusively by rich men. The beautiful half of
humanity, regardless of how many coins they had,
could not have suchluxury. And this had a simple
explanation – women’s legs were never shown in
public. This is how it was until the Victorian era
when the strict rules started to change:the length
of dresses and skirts was shortened and stockings
became a necessity. However, at that time they were
made of cotton, of silkwhich was very expensive,
and a little later, from viscose which was invented
only in the early nineteenth century. None of these
types of materials were ideal for a consumer good.
Silk was not afordable for everyone, and viscose
gathered pleats and was not durable.
The revolution came February 16, 1937. Then
a brilliant chemist Wallace Carothers patented
nylon. Interestingly, he worked for DuPont, which
manufactured gunpowder, dynamite, and other
explosives... Of course, they had nothing to do with
fashionor clothes. However, the effect, as we shall
see later, of the patented substance wasexplosive.
Rumor has it that it took the chemist twelve
years to invent nylon, and that the name comes from
combining the words: New York (NY) and London.
Businessmen decided to use the new synthetic
fiber in the fashion industry. It was shown to the
public for the first time at an exhibition at the
World’s Fair that was held October 27, 1938, in
New York. At the entrance people were greeted by
a 12-meter-tall mannequin dressed in nylons. They
were distributed free of charge to women and the
campaign slogan was: “Wearing stockings of silk not
nylon is likepreferring the horse over the car.”
The new item of clothing received the
name “revolutionary garment of the future.”
Manufacturers not only promised “the strength of
steel and the lightness of a web,” but also suggested
that stockings were as important to humankind as
the internal combustion engine, radio, or telephone.
The ladies believed this because nylon did not
wrinkle, did not stretch at the knees, was flexible,
light, and pleasant to wear. However, there was one
downside– it cost twice as much as silk. Statistics
show that women did not pay attention to this fact.
According to historical data, in the first year of sales
about 70 million pairs of nylon stockings were sold.
The excitement was unprecedented. Police were
brought in to hold back the crowd around the shops
and department stores, and newspapers published
pictures of women who immediately after buying
stockings tore open the packaging and put them on
right on the street.
Only the Second World Warwas able to stop this
hysteria. Then nylon became a strategic commodity.
It was used to sew parachutes, cover military
vehicles,and for military uniforms. Americans were
even issued cards which limited the number of
stockings they could purchase per year to six pairs.
Of course, immediately there was a big deficit.
To look good and trendy, women began to cover
their legs with a special light brown paint that
resembled the color of nylon. This idea has picked
up by another company, Max Factor, which began
to produce special makeup for legs!
In autumn 1945 the long-awaited product
returned to the shops. Again there was a fierce
demand for it. But the times changed and it
gradually became a regular consumer good.
After stockings, in 1959pantyhose were
invented and patented. They also quickly became
fashionable. However, in the Soviet Union nylons
were a rarity for a long time. They appeared only
in the late 40s and were made of cotton or viscose
yarn. In the late 1950s and early 1960s so-called
“stocking breeches,” as they were called first,
were imported from Czechoslovakia. The word
“pantyhose” in the Soviet Union caught later.
There was a time when after Czechoslovakia Soviet
women obtainedpantyhose from GDR, wore them
until they had holes, and then mended them with
their own hair.
Finally in 1970 nylonsstarted to be produced
in the Brest hosiery factory, but their quality was
far from ideal. As a result, the magazine Rabotnitsa
even published advice on how to extend the life
of pantyhose. For example: “New tights should be
put in the fridgefor a few hours”or“Tights can last
longer if they are pre-washed in soapsuds.”
Text: Maria Krasna
12 | news from “Korchma”
Korchma on Piatnitskaya Street:
We’ve become even better!
Dear friends! We are happy to announce
that after a long renovation, the restaurant
Korchma Taras Bulba on Piatnitskaya Street
welcomes customers again! It has now become
even cozier and more comfortable. In addition
to our delicious cuisine, polite staff, and
museum-like decorations, we offer you a porch,
as well as a parking lot and bike rack. Every
weekend we prepare a new entertainment
program for you!
Drop by and see for yourselves –
if you think about renovation
outside the box,
you can work wonders!
WELCOME TO OUR RESTAURANT KORCHMA TARAS BULBA ON PIATNITSKAYA STREET!
TO MAKE A RESERVATION CALL: (495) 953-7153
г.Москва, ул. Пятницкая 14
тел.: 8 (915) 222-15-18 (495) 953-7153, 951-3760
www.tarasbulba.ru
к н и га-мен ю
To celebrate its 15th birthday
‘Korchma Taras Bulba’ reveals its secrets!
We offer you a recipe book
Not by the salo alone
news from “Korchma” | 13
Reaching the Summit
Korchma’s team climbed the legendary Mount Ararat
In September, staff members from the Korchma Taras Bulba restaurant
chain went on an expedition to the extinct volcano in the Armenian
Highlands. The travelers set themselves a task: to ascend the Great Ararat,
which has a height of 5,166 meters. It’s a very difficult peak to climb for
people in poor physical form, but in spite of this, the team coped with that
challenge. It was made possible thanks to the chain’s founder Yury Beloyvan
who led the expedition and who had already climbed many of the highest
peaks in the world: from Elbrus to Everest. The exhausted but happy
Korchma employees raised the restaurant’s banner as well as flags of Russia,
Ukraine, and Moldova on top of the summit. They wanted to show that
our staff is both multinational and stands for peace and friendship between
nations.
The detailed account of the trip and adventures experienced by the travelers
will appear in the next issue of the Bulba NEWS newspaper.
Cat and the Fox’,
Children’s encyclopedia, a fairy tale ‘The
rd puzzles. Look for new issue
as well as poems, riddles and crosswo
BULBA PRESS
of the children’s magazine Tarasik by
aurants
in “Korchma Taras Bulba’ chain of rest
Your kids deserve the best childhood!
14 | menu
Moscow Kiev New York
DRINKS
SHISH KEBAB
PORK
LAMB on a bone
VEAL
CHICKEN
170
150
170
170
470
700
550
390
HOMEMADE SAUSAGES
prepared with meat
from our own farm “Kazachye”
SAUSAGE PLATTER (chicken, pork, blood pudding) served with 250/125
fried potatoes, onions, herbs and horseradish
BLOOD PUDDING SAUSAGE WITH BUCKWHEAT
200
served with horseradish
PORK
150
country style pork sausage with garlic, served with horseradish
640
350
170/85
115
290/200
290
160
310
300/150 220/15
S I DE S
LVIV STYLE POTATOES WITH CHEESE AND BACON
POTATOES: fried with salo and onions
fried with champignons
fried with oyster mushrooms and smoked salo
boiled with garlic
mashed
BOILED RICE
BUCKWHEAT WITH BACON
STEWED CABBAGE
ROASTED CAULIFLOWER
GRILLED VEGETABLES
200
200
200
200
200
200
150
150
150
150
300
250
160
160
240
160
100
60
140
80
120
300
VARENIKI (UKRAINIAN DUMPLINGS)
and PELMENI (UKRAINIAN RAVIOLI)
SIGNATURE VARENIKI WITH MEAT “KORCHMA”
(MEAT VARENIKI) assorted / meat / old Ukrainian
FISH VARENIKI stuffed with salmon and dill
VEGETABLE VARENIKI assorted vegetables / cabbage /
potatoes and mushrooms
SWEET VARENIKI assorted / cottage cheese /
cherry / raspberry
VARENIKI WITH SALTY CHEESE
SIGNATURE PELMENI “KORCHMA”
250/125 300/200
250/125 220/160
250/125 200/150
250/125 170/120
250/125 220/160
DESSERTS
FREE UZVAR
FISH
150
150
100
150
150
130
200
210
100
210
130
200
150
90
50
230
75
110
50
110
540
75/100
125
120
HERRING WITH ONIONS AND POTATOES
DNIEPER FISH SOUP
COUNTRY STYLE PERCH
CHICKEN
445
UKRAINIAN SPRING SALAD
SORREL BORSCH WITH CHICKEN AND EGG
CHICKEN CUTLET WITH RICE
mushrooms
MINERAL WATER, SODA
KAMORINSKAYA WATER
BON AQUA
NARZAN
VITTEL
PERRIER
COCA-COLA / COCA-COLA LIGHT / SPRITE /
FANTA / TONIC
RED BULL
COFFEE
ESPRESSO
AMERICANO/ DECAF AMERICANO
CAPPUCCINO
LATTE
ICED COFFEE
ALPINE CEYLON (black)
JASMINE
FIRE FLOWER
SUN OF CHINA
MINT, LEMON BALM, LINDEN, VERBENA
VITAMIN BUCKTHORN
THYME, FRESH MINT
ASSORTED HERBS
ADD TO YOUR TEA
cot / raspberry
HONEY clover / sainfoin / linden-raspberry / buckwheat
pork
100
125
85/150
nuts
-
300/500
300/500
300/500
300/500
300/500
300/500
190/320
250/420
190/320
210/360
190/320
190/320
300
90
300/500
300/500
80/120
60/80
300/500
300/500
150/240
110/180
500/1000
500
500
330
330
250
30/60
90
130
160
210
150
250
220
45
100
150
150
150
80
80
120
130
160
350/600
350/600
350/600
300/600
300/600
300
90/160
140/250
130/230
130/230
80/140
180
6
6
30
70
70
40
50
70
ALL MEALS ARE PREPARED ON KAMORINSKAYA WATER
FROM ARTESIAN WELL. IT IS LOCATED
ON THE “KAZACHYE” FARM IN MIKHAILOVSKY AREA
OF RYAZAN REGION.
ALL MEATS AND DAIRY PRODUCTS ARE FROM OUR OWN
FARM “KAZACHYE”
30
BUSINESS LUNCH
with every lunch order!
SYMBOLS INDICATING
FOLLOWING INGREDIENTS: :
KVASS / MORS
UZVAR compote made of dried pears, apples and cherries
HOMEMADE KVASS traditional Ukrainian grain alcoholfree beer
MORS cranberry / foxberry / raspberry
MORS blueberry / cherry
TEA
250/125 240/170
HONEY CAKE
KIEV CAKE
SOUR CREAM CAKE
POPPY CAKE
PUFF CAKE "1000 LAYERS"
APPLE STRUDEL WITH ICE CREAM
AND CARAMEL
PRUNES AND WALNUTS ROULED
HOMEMADE PIE WITH CHERRY
ICE CREAM OF YOUR CHOICE: vanilla / chocolate /
strawberry
SORBET OF YOUR CHOICE: lemon / berry
JUICE
ORANGE / GRAPEFRUIT / PEACH / APPLE / TOMATO
350
OUR CUTLETS
GRANDMA’S CUTLETS
Chicken
Pork and beef
served with adjika
CHICKEN KIEV
POTATO CUTLETS WITH MEAT
FRESH SQUEEZED JUICE
ORANGE
GRAPEFRUIT
CARROT
CUCUMBER-CELERY-APPLE
APPLE-CARROT
APPLE
minutes
MEAT
475
“OLIVIER” SALAD WITH HAM
LAMB SOUP
GRANDMA’S CUTLETS WITH MASHED POTATOES
VEGETARIAN
315
BEETS SALAD WITH PICKLED CUCUMBERS
LEAN BORSCH WITH SMOKED PEAR
LEAN VARENIKI WITH POTATOES
alcohol when prepared
shrimp
100
125
115/150
honey
200
125
200
dishes recommended during fasting
menu | 15
We h ave o n l y f r es h a n d s a v o r y n ew s !
www.bulbanews.ru
Bulba NEWS has its own website now
We offer only fresh and savory news!
Share the news in social networks,
and leave your comments.
Send your news to: [email protected]
EVERYBODY READS US!
The newspaper office is open for cooperation! Call us at 8-968-665-12-07 or write to: [email protected]
Cabbage rolls with potatoes
www.tarasbulba.ru
[email protected]
Preparation
Ingredients:
For the sauce:
• 1.2 kg potatoes
• 3 onions
• 1 medium-sized cabbage
• 50 g lard
• 100 g butter
• salt, pepper, thyme
• 2 tbsp. semolina
• 100 g cheese
• ½ cup water
• 50 g butter
• 1 tbsp. flour
• nutmeg
• salt
В ДРУГУЮ РЕАЛЬНОСТЬ
НЕПАЛ
Cover the cored cabbagewith
boiling water and cover pot.
Remove soft leaves. If necessary,
you can cook it some more. Cut
off the hard spines. Peel the
potatoesand gratealong with
one onion.Sauté two onions
in lard and butter, add a little
bit of salt so that the onion
remains soft. Add to the grated
potatoes,sautéedonions, semolina,
and cheese. Add salt and pepper.
Sauté the potatoes in a pan so
that theythicken, about 5 mins.
Add about 1 tbsp. of the potato
mixture in a cabbage leave and
roll it.
Place stuffed cabbage rolls in a
tray,on top of a layer cabbage
leaves. In a skillet heat 50g of
butter, add half a cup of water,
add saltm and pour over cabbage
rolls. Heat them for about 10-15
minutes and then bake in the
oven for about 40 minutes with
cover.
Prepare the sauce. Heat the
butter, add flour. Add water, salt,
nutmeg, and pour this sauce over
the cabbage rolls. Place in the
oven for another 15-20 minutes.
Bon Appetit!
Cremations on the banks of
the sacred Bagmati river, “the
Sadhu holy drug-addicts”
and the bloody festival
Gadhimai Mela, the holy Mount
Kailash, hermit monks and
the Tibetan void celebrated
by Buddhism. All this in Yuriy
Beloyvan’s book Traveling to
an Alternate Reality…
composition
mineralization 1-2 g/l
chemical composition of water
Sodium+potassium (Na+ K+)
Chlorides (Cl)
Sulphates
Hydrogen carbonates
Calcium
Magnesium
mg/l
4.5
3.5
4.6
95
77.2
20.67
4
4
7
7
0
8
7
(495)
Ukrainian cuisine –
made with love!
Restaurants’ location:
MOSCOW, Aviamotornaya metro station,
6 Krasnokazarmennaya St., (499) 763 5741
Avtozavodskaya metro station,
6 Velozavodskaya St., (499) 764 1532
Akademicheskaya metro station,
16/10 Profsoyuznaya St., (499) 125 0877
Alekseyavskaya metro station,
3 Bochkova St., (495) 616 6754
Airport metro station,
64 Leningradskiy Prospekt St., (499) 151 9011
Baumanskaya metro station,
23/41 Bakuninskaya St., (495) 956 5580
ПУТЕШЕСТВИЕ
Borovitskaya metro station,
8 Mokhovaya St., 24-hour, 8 962 918 75 38, 8 985 644 85 44
Krasnye Vorota metro station,
47 Myasnitskaya St., (495) 607 1762
ПУТЕШЕСТВИЕ
В ДРУГУЮ РЕАЛЬНОСТЬ
НЕПАЛ
НЕПАЛ
Leninskiy Prospekt metro station,
37 Leninskiy Prospect St., (495) 954 6466
Novokuznetskaya metro station,
14 Pyatnitskaya St., (495) 953 7153
Novye Cheryomushki metro station,
Nametkina St., 13 г, (495) 331 4211
В ДРУГУЮ РЕАЛЬНОСТЬ
Smolenskaya metro station,
12 Smolenskiy Avenue. St., 24-hour, (499) 246 6902
ПУТЕШЕСТВИЕ
Tsvetnoy Boulevard metro station,
13 Sadovaya-Samotechnaya St., 24-hour, (495) 694 0056
Chekhovskaya metro station,
Soon
in
bookstores
30/7 Petrovka St., (495) 694 6082
Yugo-Zapadnaya metro station,
6 Borovskoye Road, (495) 980 2051
Vystavochnaya metro station, of 1905 year,
27 Shmitovskiy Passage, 24-hour, (499) 256-4660
ПУТЕШЕСТВИЕ
НЕПАЛ
Odintsovskiy District, Gorki-2
‘Zhyvoi Dom’ Trade Center, 3rd floor +7 (495) 221-03-34
KIEV, “Teatralnaya”, “Zolotye Vorota”,“Kreschatik” metro
station, 2-4/7 Pushkinskaya St.,+38 (044) 270-7248
В ДРУГУЮ РЕАЛЬНОСТЬ
357 West Broadway, NYork City, NY 10013
phone: (212) 510 75 10
Laskavo prosymo!
Certificate of registration PI № FS 77 — 19940. Circulation is 5 000 copies.