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The Ethnology Notebooks. 2023. № 5 (173), 1216—1225

UDK 392.8-056.253(=161.2):811.161.2’28’373.2:341.485(47+57:477)”1932/1933″

DOI https://doi.org/10.15407/nz2023.05.1216

UKRAINIAN DISHES OF THE HOLODOMOR-GENOCIDE 1932—1933 YEARS: NAMES, SPECIFICITY OF COOKING, REGIONAL ASPECT

SHEREMETA Liliia

Abstract. The Holodomor of 1932—1933 is recognised as a genocide of the Ukrainian nation that resulted in grave and prolonged consequences that Ukrainians still feel in all spheres of life. Our nation has been affected on mental, moral and psychological, spiritual, cultural and educational, and other levels. The violation of the traditional food culture of Ukrainians can be traced during the years of the Holodomor-genocide, when the communist totalitarian regime, taking away all food supplies from Ukrainians, forced them to eat surrogate food, weeds, carcass meat, and often even human flesh. In 1932—1933, new names for dishes appeared; the composition, recipe, ingredients, and specifics of cooking traditional Ukrainian dishes were also changing. This is typical for the entire territory of Ukraine at that time.

The purpose of the article is to analyse the memories of the Holodomor-genocide eyewitnesses from various regions of Soviet Ukraine, to reveal common and different food products, names of dishes, their ingredients, and, if possible, recipes and specificities of cooking.

The scientific novelty. The research analysed the names and composition of dishes that Ukrainians cooked during the Holodomor of 1932—1933 in order to survive. On the basis of the memories of the Holodomor-Genocide eyewitnesses from various regions of Soviet Ukraine, common and different food products, names of dishes, their features, and recipes are revealed.

The author of the article comes to a conclusion in each region, that Ukrainians had different names for dishes cooked from the same products. People used both well-known names to designate traditional daily dishes (borshch, soup, yushka, zatirka, halushky, etc.) and gave them new, individual names (rozbombokha, tonika, lepianyky, lypnyky, lepantsi, lobodapyky, pletsyky, malymony, etc.). The dishes of Ukrainians can be divided into the following groups: 1) first (liquid) dishes: balanda, bevka, borshch, burda, zatirka, green borshch, kandior, laturka, pokhliobka, liquid dish, soup, yushka; 2) second (main) dishes: porridge (mamalyha corn porridge, neshchymna porridge), kulish, formuha (farmuha); 3) baking: balabukhy, balabushky, buhantsi, deruny, casseroles, potato cakes, korzhyky, korzhi, ladyky, ladky, lypianyky, lepantsi, liepioshky («officers», «mordoplioty»), lipioshychky, lobodapyky, lobodianyky, lypnyky, malai, corn cakes, labety, pancakes, malymony, oladky, pampushky, pletsyky, pliatsyky, pliatsky, bread, loaves; 4) dessert: kysil, honey, tea, yahodianka, decoction, uzvar. The communist totalitarian regime caused the destruction of the traditional food culture of Ukrainians.

The research methodology is based on general scientific methodological principles and the main requirements for works of historical and ethnological direction.

Keywords: Holodomor, genocide, 1932—1933, food, non-traditional dishes, surrogate food.

Received 20.09.2023

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