Lithuanians like to eat good, tasty and filling foods. The tradition of eating well is inherited from our ancestors, who would say, he who eats well, works well.
Lithuanian cooks prepare simple but tasty foods. A good cook can create delicious meals using simple ingredients. It is said that each cook stirs the cookpot in her manner.
The traditional food preparer was and is mother, her knowledge and capabilities are handed down to the next female generation. Before food was prepared using only seasonal products, however during the last twenty-five years, fresh fruit, vegetables and herbs have been available all year round, imported or grown locally. The same applies to meat, now more fresh meat is used than salted or smoked.
Lithuanian traditional cuisine took shape over many centuries and was much influenced by cultural contacts with neighboring nations. A good example is potato cake – kugelis, which Lithuanians adapted from the German kitchen. This has now become a favorite dish throughout Lithuania.
Lithuania is divided into five ethnic regions. This regional division is evident in foods that are particular to each region. The Highlanders, Aukätai‹iai, live in the rich loam, northeast region, and are known for their various pancakes and cottage cheese dishes. The Samogitians, eemai‹iai, inhabit the northwest region and have their special sour butter, porridges and many gruels. Dzukai are the people of the southeast region, where the soil is sandy and forested. They are main growers and users of buckwheat in all its forms, as well as mushrooms and potatoes. Suvalkie‹iai, people of the southwestern region favor smoked meats, sausages and zeppelins. Fish plays an important role in the diet of the seacoast Lithuanians and also of those living near lakes and rivers. These differences are less evident today than they were in olden times. However, the tradition of regional foods continues.
Lithuanians usually eat three times per day, but during periods of hard and intense work, especially in summer, mid morning and late afternoon snacks are added to the daily eating routine. The most filling, sumptuous meals are breakfast and lunch. Porridges, pancakes and soups for breakfast, soups, meat and potatoes for lunch. In the evening, dinner is a light meal. However, one does have a square meal, for the ancient Lithuanians said that there is no sleep on an empty stomach.
Lithuanians consider eating a holy event and behavior at table is like in church, quiet, orderly and reverential. Each family member had his permanent place at the table, with father sitting at the head of the table, mother sitting opposite father, the oldest son to father right, and the remaining members next to the son. The traditional seating at table is now practiced mainly during feast days, when the entire family gathers.
Today the ancient tradition of placing bread first on the table is still observed. Should a visitor arrive when the family is at table, the visitor greets the eaters with “skanaus” (bon appetite). If father answers “prasom”(you’re welcome), it means do join us. However, if the answer is “aciu” (thank you), the visitor is not invited to join in the eating. When the meal is finished, the spoon is turned upside down, to show that one has eaten well and the food was delicious.
No one leaves the table until everyone has finished eating and has thanked the cook, mother, who in her turn answers “I sveikata” (to your health).
Compiled by Birutë Imbrasienë
Edited and translated by Giedrë Ambrozaitienë