Храна и хранене на населението на Варна от края на XIX до първата половина на XX в.
Food and nutrition of the Varna population from the late 19th to the mid-20th century

Summary/Abstract: The food and nutrition of the population in the town of Varna reflect the specific living conditions in this relatively large town, which is developing as a trade, industrial and cultural centre, and as a port. The problem is examined with a view to the dependence of these factors on the agricultural and farming production of the town and region, on the development of the network of shops and the market, and on the town's foreign-trade relations with Constantinople, Greece, Russia, Austria-Hungary, France, Britain and other countries. The diversity of nutrition in the late 19th and early 20th century is due to the strength of traditions existing both among the ethnically varied indigenous population, and among the immigrants from other parts of the country. The gradually occurring changes in the composition and taste of the food are due to the use of new products and technologies brought from outside. A separate room (the kitchen) was furnished for the preparation of the food. The traditional vessels for preparing and serving the dishes were gradually replaced by newer vessels with more varied functions. There was a tendency for the family to have meals in a special place — the dining room. New and traditionally unknown entrees, dishes, appetizers, snacks, desserts and drinks appeared. A new way of arranging the table and serving, as well as new table manners developed. All this became a sign of good upbringing and higher culture in the urban family. Very important in this respect is the role of the housewife. In the urban homes there was a stricter distinction between the everyday food and the food for festive or ritual occasions. The preparation of preserves for the winter acquired a greater importance. The tradition in nutrition was preserved longest in the patriarchal and middle-class families, and was being destroyed earliest in the most affluent and the poorest families. The increased interethnic and social contacts among the town's population gradually led to a relatively unified structure of the urban cuisine, which was a higher stage in the development of the Bulgarian national cuisine.

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