Discover the gastronomic raisins of the Carpathian region, feel new tastes, learn new experiences and knowledge of the land, touch the tradition, culture during the tasting “Taste of the Ukrainian Carpathians” on the territory of the “Shevchenkivsky Hai” museum in Lviv.
How often when do you eat you are studing your own taste experience? What do you know and think about this? Imagine the music of Hutsuls. What do you remember right away? Dance, bright costumes, music. And in music? Sounds of trembita, cymbals, bells, drumbas and other instruments. That is, you can imagine the structure of musical performance, and discover what is most interesting to you. You can imagine the beginning of the work, feel the emotions of musicians and performers, understand the meaning. Most likely, you can precisely distinguish the items you like best, it will be words, movements, rhythm, style of execution and of course the tools. And while eating? Can you describe what you know about it? It's really very interesting. And now try to describe your favorite cheese? What is he? Young or sustained. For example, from cow or goat's milk. Why, for example, do you like it most? Of course, it can be a flavor, after taste. And did you think about his origin? About who manufactures it, in what conditions, with what values? But what does all this mean for the people and traditions of the region of production?
The Skansen on the Kaiserwald was opened in 1971. The idea of creating this museum belongs to the famous Ukrainian scientist Hilarion Svetsitsky, who in the late 20-ies of the 20th century began to work on the creation of a museum in the open air. When in the 1920s the village of Kryvka built a new church after the construction of a new church, it decided to dismantle the old wooden church of Saint Nicholas with three striking picturesque towers, a Ukrainian art historian and researcher of ancient Ukrainian art, Mikhail Dragan, with the help of the local parish of Fr. Markelius Kunovsky, managed to persuade the peasants to restrain their disassembly. Thanks to the subsequent request of Metropolitan Andrey Sheptytsky and his brother Blessed Clementy Sheptytsky in 1930, the church under the supervision and guidance of M. Dragan was disassembled, transported and assembled in Lviv as a church for the needs of the monastery of Studite Order,, where she became the first exhibit of the museum's future.
In 1966, on the initiative of employees of the Museum of Ethnography and Artistic Crafts, certain works began, in particular, a department of national construction was created, which in 1971 was reorganized into the Museum of Folk Architecture and Life. In 2013, the museum received a UNESCO grant of 300 thousand dollars. The two-year program included holding seminars and analyzing demand, improving tourism attractiveness, studying the experience of other museums. It was also planned to spend on advertising and purchase of special equipment for the architectural department and fund storage. There were planned repairs of the workshop, administrative building, fund storage and cottages from the village of Shandrovets. For the employees should have been embroidered branded clothing.
Because of this, a group of Carpathian producers of natural food products from 4 regions of the Ukrainian Carpathians, united in to the Public Union "Carpathian Taste", and decided to open in Lviv on the territory of the museum "Shevchenkivsky Hai", a tasting house, a sort of Gallery of Taste, in order to inform about the life and traditions of the Ukrainian Carpathians, the formation of a culture of consumption of natural products, the formation of the attractiveness of the region and the support of small producers.
You will ask why the eco producers from the Carpathian region are united? The main reason is that more Ukrainians will be able to eat quality products and learn about traditional Carpathian culture. Manufacturers from the Ukrainian Carpathians, who decided to unite in a Public Union, asked themselves this question, and they agreed that their food could not be eaten quickly. Just because it is tasty, it is traditional, it is made in a unique Carpathian region, and has its own common and distinctive features worth knowing. We often use the taste as a marker of the territory, and the identity of the culture. If the Carpathians, then in the associative series among the products will be brynza, among the animals will be a sheep, and among people will be a shepherd, among the instruments will be trembita, among the nature will be mountains and mountain valleys. Yes, it's the Carpathians.
During the tasting of the Taste of the Ukrainian Carpathians in Lviv, you will be offered a combination of tastes of various Carpathian products. You will be able to plunge into the process of perception of information and consumption of food, you have certainly heard something about Carpathians and products, and here you can also feel their aroma, taste and emotions.
Venue: Lviv, Museum of Architecture and Rural Life "Shevchenkivsky Hai", farmstead of Zarichevo.