Publication date: 2019
Language: Ukrainian
Granted license to publish in Czech
Cover: paperback
Number of pages: 126

The book is using the everyday and festive cuisine of the Crimean Tatars, the native peoples of the Crimean Peninsular, to explore the history and cooking traditions of the nation. Also, the book examines how the Tatar food culture has changed in the last one hundred years.

For fifteen years the book’s author has been working in the fields collecting material about the daily life of the Crimean Tatars, interpreted verbal accounts and studied printed publications on the subject of history, art and cultural anthropology.

The food recipes have come about as a result of collaboration with the Musafir Crimean Tatar national cuisine restaurant, which in 2014 had no other choice but to close down after seven years of operating in the Crimean town of Bakchisarai and has reopened the following year in Kyiv.

The book’s design and illustrations utilise the traditional embroidery patterns, old photographs, and Tatar postcards. The book also includes photos specially taken for this edition to illustrate the traditional ways of serving dishes in the Crimean Tatar cuisine.