Kapama–A Traditional Bulgarian Dish

The question what ‘Kapama’ is has no precise answer. Generally, it is a traditional Bulgarian dish, usually prepared in winter, mainly at big family gatherings during around Christmas and New Year’s. There are several types of Kapama, which are prepared in the spring or summer, they use only one type of meat and are “lighter”. However, here we will pay attention to the winter variety.

One French Translator in Chicago, who is also interested in East European customs and cuisine, say, that the preparation of this traditional dish is popular in different parts of Bulgaria, and, of course, there are different recipes. What is common of all of them is that we put sauerkraut and various meats in the dish. Besides meat you can put leaves stuffed with minced meat, sausages and salami, bacon, mushrooms or other vegetables.

The Kapama is most often cooked in a crock, but it may be also cooked in a standard pot – the products are layered, the lied is sealed with dough, and then the pot is put it in the oven to bake for a long period of time at low temperature which ensures that the meat becomes soft and flavors are soaked in all layers of the dish.

As we the experts from the Portuguese translation Los Angeles Agency noted – the recipe for Kapama is different in the different regions of Bulgaria, and probably even different in every home. However, the most popular variety is the Kapama from Bansko (a small town in the Rodopi Mountain). It can be prepared with a whole hen or chicken – as the bird is stuffed, the bottom of the container in which the dish will be baked is covered with chopped sauerkraut,  then we put the chicken in the center of the pot , and arrange around it stuffed leaves. After that comes a layer of pork, then some more chopped sauerkraut, and black pudding or sausages on top. The whole dish is covered with whole cabbage leaves. It is delicious!

Multiculturalization And Cuisines In The United States and United Kingdom

In the conclusion to her study of the relationship involving food and immigration in the states, Anne Frederick, a Chicago Translation Services consultant declared, “Many of our cuisines suggest that we are iconoclasts; we are understanding adventurers who don’t feel confined by tradition,” effectively stressing the theory of U.S. Immigration and ethnicity. She implies the way in which foods with migrant origins, such as sushi and tacos, progressively became part of North America life, while they might have experienced some transformation in the move into North America.

In the U.S., migration remains an important factor in the country’s development myth, reflected in its historiography. Great Britain, on the other hand, does not need a creation story according to the centrality of immigration in its history, irrespective of the reality that population movements over many years have created the country. In her article on the cultural histories of the United Kingdom, Margaret Price, a known Atalanta Translation Services worker asserted, “An acceptance of the notion of modern Britain typically focuses on the African-Caribbean and South Asian communities who showed up following the Second World War.”  This process disregards other migrant categories in modern English history, especially those who came into the nation just before 1945. The truth is, migration has played a fundamental role in the evolution of modern United Kingdom, suggested by the millions of Irish and French who moved to the country in the hundred years before 1914.

The evolution of British food patterns ever since the Victorian age gives one of the clearest indications of the way whereby migrants have had an influence on the British “style of living” and is influencing consumption both in and out of the home. Over the previous 150 years a wide majority of Britons have moved from a scenario in which food options continued to be restricted to one in which it grew to become bewilderingly complex. While migration provides one justification for this adjustment, other things also need consideration.