The research probe was done at the Ukrainians living in Brno and its surroundings during the last two decades, observing their way of eating. The traditional Ukrainian dishes are prepared on workdays and on holidays. Paska, pastry consecrated in the church along with other foods, is connected with Easter. All those asked still, maintain this ceremony, the choice of foods for the above purpose is, however, quite free today. At Christmas, the tradition of seven, nine or twelve fast courses survives in a different extent. There is made e.g. 'kutja' (a dish made of grain cereals, honey and poppy) and in addition to this, some families eat fried carp with potato salad. The Ukrainians do not refuse Czech dishes fully, their menu, however, consists mainly of Ukrainian dishes, such as bortsch, turnovers made of noodle dough, stuffed cabbage, different salads, fish and meat shashlicks. Some raw materials are still imported from Ukraine, e.g. 'salo' ( slabs of raw salt-cured lard), buckwheat, rock salt, caviar, honey, vodka, sauerkraut, chocolate or even bread. The youngest generation uses the offer of catering facilities and fast foods.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.