On 17 November 2020, the head of museum and educational department of Bolgar Museum-Reserve Vagapov R. Z. held a video class on “Notes of east in Tatar cuisine”.
The development of a nation, peoples’ historical and spiritual values and religion – it’s all one unique culture, on the basis of which culinary traditions are also developed. By studying the history of formation and development of a people’s national cuisine, it is possible to trace all its historical path, geographical and economic living conditions, trade-economic and cultural links. There is even a definition: if it has its own ethnic cuisine, it is a nation; if there is no cuisine – it is only a part of some nation.
Tatar cuisine is of ancient origin like cuisines of many other nations. It has its own peculiarities. Culinary arts of Tatars are rich in their national traditions, which go back to the distant past. In the course of a centuries-long history, an original national cuisine developed, which has kept its original features to the present day. Its identity is closely linked to socio-economic, environmental conditions of people’s life and features of their ethnic history. However, Tatar national cuisine developed not only on the basis of its ethnic traditions, also cuisines of neighbor nations (Russians, Maris, Udmurts and peoples of Central Asia) had a major impact on it.
During the event, the guests of the site knew about the history of relationship of Tatar people with nations of the East. Such dishes as plov, halva, sherbet penetrated Tatar cookery pretty early, and many products formed the basis for various Tatar dishes.

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