Olga Kazakevych’s research while affiliated with Dragomanov Ukrainian State University and other places

Despite physical distance and dissimilarities in their pasts, Ireland and Ukraine were rather closely tied in ancient and medieval minds. The Irish were thought to have originated from Scythia while the Vikings and Irish monks established contact between both countries in the tenth century. As both countries were later ruled by foreign powers, both shared phenomena such as dual loyalties, cultural and administrative assimilation and religious conflict that shaped the foreign alliances of their elites. This paper compares the Ukrainian and Irish historical experiences up to 1800. It notes the nonlinear historical development of each and early contact between Ireland and Ukraine that significantly influenced the formation of Irish and Ukrainian culture.

The paper aims to analize hand-written and printed cookery books published in Ukraine from the mid- 18 to the early 20 centuries as a source for studying gastronomic traditions, methods of preparation and consumption of dishes, rations, festive and everyday food as well as interrelations of different European gastronomic practices. Research methods. The research is based on the cultural- historical approach. It involves the descriptive method for identifying pecul- iarities of each cookery book that is analized. Comparative method and content analyses were used to reveal both continuity of tradition and innov- ations in nutrition practices of the Ukraine’s population. Systematization method allowed to classify cookery editions according to some strict crite- ria. Scientific novelty. By analising the cookery books the author demon- strates the continuity of the Ukraine’s population nutrition practices. The paper reveals how different gastronomic cultures, religious beliefes, econo- my and medical science influenced on the cookery books’ content. Concl- usions. It is stated that the mid-18 – early 20 centuries cookery books are reflecting the tendency of modernization and globalization of the nutrition practices. Cookery books influenced significantly shaping of the gastr- onomic practices of the Ukraine’s population. Among the various types of cookery editions there were guides and companions for young women that were not enough experienced in preparing food, examples of dinner menue- s, works on vegetarianism, childhood nutrition, healthy eating etc. Such books were based on the up-to-date achievements in the fields of physiolog- y and dietology. By the end of the 19th century the quantity of cookbooks rised noticeably. One of the popular types of the cookbooks were editions aimed at young housewives. At the same time, a lot of cookbooks, espec- ially those involving medical aspects of nutrition, were unable to pass thr- ough the censorship institutions in the Russian empire.

The paper deals with the history of art censorship in the Russian Empire, which started with the reform of 1865 and lasted until the Revolution of 1905 when the restrictive measure was officially abolished. The paper summarizes the legislative measures that were taken by the government to control the distribution and display of the works of fine art. The authors point out that the censorship disapproved images that represented the Russian monarchy in an unfavourable way, that glorified nationalist and revolutionary movements as well as those considered as threatening to the Orthodox Church or public morality. The authors come to the conclusion that the government attempted to implement a system of screening all the paintings, lithographs, and photographs before they were published or displayed. However, it achieved only limited success.