. . . . . . . "La cuisine cadienne, ou cuisine cajun, est un type de gastronomie introduite en Louisiane par les Acadiens. Elle est d\u2019origine fran\u00E7aise avec des influences espagnoles, africaines et am\u00E9rindiennes. Ses influences fran\u00E7aises se remarquent, entre autres, dans l\u2019utilisation du roux. Elle se caract\u00E9rise par son recours aux \u00E9pices, aux oignons, aux poivrons, aux okras (gombos, en fran\u00E7ais cadien) et au c\u00E9leri. Les fruits de mer, mais surtout les \u00E9crevisses (crawfish), tiennent une place pr\u00E9\u00E9minente dans la cuisine cadienne. Les sauces sont \u00E9paissies \u00E0 l\u2019aide de poudre de gombo fil\u00E9, faite de feuilles de sassafras."@fr . . . . . . . . . . . . . . . . "Culin\u00E1ria cajun"@pt . "Kuchnia cajun"@pl . "\u5361\u6D25\u83DC\uFF0C\u6216\u79F0\u5361\u771F\u83DC\uFF08\u82F1\u8A9E\uFF1ACajun cuisine\uFF0C\u6CD5\u8A9E\uFF1Acuisine cadienne\uFF09\uFF0C\u662F\u7531\u5361\u6D25-\u963F\u5361\u8FEA\u4E9A\u4EBA\u53D1\u660E\u7684\u4E00\u79CD\u83DC\u7CFB\u3002\u572818\u4E16\u7EAA\uFF0C\u5361\u6D25-\u963F\u5361\u8FEA\u4E9A\u4EBA\u88AB\u82F1\u56FD\u4EBA\u5230\u8DEF\u6613\u65AF\u5B89\u90A3\uFF0C\u5728\u8FD9\u91CC\uFF0C\u4ED6\u4EEC\u5C06\u897F\u975E\u3001\u6CD5\u56FD\u548C\u897F\u73ED\u7259\u7684\u70F9\u996A\u65B9\u6CD5\u878D\u5408\u8FDB\u4E86\u5176\u4F20\u7EDF\u70F9\u996A\u65B9\u5F0F\uFF0C\u4F7F\u7528\u672C\u5730\u98DF\u6750\uFF0C\u521B\u9020\u4E86\u5361\u6D25\u83DC\u3002 \u5361\u6D25\u83DC\u548C\u53E6\u4E00\u4E2A\u8DEF\u6613\u65AF\u5B89\u90A3\u83DC\u7CFB\u6709\u7740\u4E00\u5B9A\u7684\u76F8\u4F3C\u6027\uFF0C\u90FD\u4F7F\u7528\u83DC\u6912\u3001\u6D0B\u8471\u548C\u65F1\u82B9\u4F5C\u4E3A\u201C\u4E09\u4F4D\u4E00\u4F53\u201D\u7684\u57FA\u7840\u98DF\u6750\u3002\u533A\u522B\u5728\u4E8E\u5361\u6D25\u83DC\u66F4\u7C7B\u4F3C\u4E61\u6751\u996E\u98DF\uFF0C\u98DF\u6750\u9009\u62E9\u66F4\u7B80\u5355\uFF1B\u800C\u514B\u91CC\u5965\u5C14\u83DC\u6765\u6E90\u4E8E\u514B\u91CC\u5965\u5C14\u4EBA\uFF0C\u5219\u66F4\u7C7B\u4F3C\u57CE\u5E02\u996E\u98DF\uFF0C\u98DF\u6750\u66F4\u590D\u6742\u3002"@zh . . . . . . . . "La ka\u0135una kuirarto (en la franca Cuisine Acadienne) estas kuirarto tipa de la francaj enmigrintoj el Akadio, en Luiziano kaj orienta Teksaso. La man\u011Da\u0135oj estas karakterizataj per ilia simpla preparado kaj la uzo de ruraj ingrediencoj.Kapsikoj, gomboj, rizo, maizo kaj salikokoj estas multuzataj."@eo . . . . . . . . . . "La gastronom\u00EDa caj\u00FAn corresponde a la cocina tradicional de los descendientes de desplazados franco-canadienses, expulsados de Acadia tras la incorporaci\u00F3n de los territorios franceses en Canad\u00E1 a la Corona brit\u00E1nica, que se encuentra en su mayor\u00EDa en el Estado de Luisiana. Se ha considerado desde siempre como una cocina r\u00FAstica, fuertemente fundamentada en los ingredientes locales y de preparaci\u00F3n muy simple. Una aut\u00E9ntica comida caj\u00FAn est\u00E1 formada por tres platos: el plato principal, otro fundamentalmente de arroz, pan de ma\u00EDz u otro plato de cereal y el tercero contiene alg\u00FAn tipo de verdura."@es . . . "Cajun cuisine (French: cuisine cadienne [k\u0265i.zin ka.d\u0292\u025Bn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun\u2013Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called \"the trinity\" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper."@en . . . . . . "Cajun-K\u00FCche"@de . . . . . . . . . . . . "1124243717"^^ . "La cuisine cadienne, ou cuisine cajun, est un type de gastronomie introduite en Louisiane par les Acadiens. Elle est d\u2019origine fran\u00E7aise avec des influences espagnoles, africaines et am\u00E9rindiennes. Ses influences fran\u00E7aises se remarquent, entre autres, dans l\u2019utilisation du roux. Elle se caract\u00E9rise par son recours aux \u00E9pices, aux oignons, aux poivrons, aux okras (gombos, en fran\u00E7ais cadien) et au c\u00E9leri. Les fruits de mer, mais surtout les \u00E9crevisses (crawfish), tiennent une place pr\u00E9\u00E9minente dans la cuisine cadienne. Les sauces sont \u00E9paissies \u00E0 l\u2019aide de poudre de gombo fil\u00E9, faite de feuilles de sassafras."@fr . . . . . . . . "Kuchnia cajun \u2013 kuchnia ludno\u015Bci Cajun zamieszkuj\u0105cych niedost\u0119pne i bagniste obszary centralnej Luizjany w USA (tzw. bayou). Kuchnia opiera si\u0119 na ry\u017Cu z warzywami i dodatkami mi\u0119snymi, g\u0142\u00F3wnie wieprzowin\u0105 lub skorupiakami, licznie wyst\u0119puj\u0105cymi w okolicznych bagnach. Kraby, raki, znane jako crawfish, crayfish lub mudbugs, oraz krewetki, s\u0105 cz\u0119stym elementem wielu potraw. Jako kuchnia \"ch\u0142opska\" jest prostsza i bardziej wyrazista (czytaj ostrzejsza) od wyrafinowanej kuchni kreolskiej z Nowego Orleanu. Tradycyjne potrawy to m.in."@pl . . . . . "Gastronom\u00EDa caj\u00FAn"@es . . . "La gastronom\u00EDa caj\u00FAn corresponde a la cocina tradicional de los descendientes de desplazados franco-canadienses, expulsados de Acadia tras la incorporaci\u00F3n de los territorios franceses en Canad\u00E1 a la Corona brit\u00E1nica, que se encuentra en su mayor\u00EDa en el Estado de Luisiana. Se ha considerado desde siempre como una cocina r\u00FAstica, fuertemente fundamentada en los ingredientes locales y de preparaci\u00F3n muy simple. Una aut\u00E9ntica comida caj\u00FAn est\u00E1 formada por tres platos: el plato principal, otro fundamentalmente de arroz, pan de ma\u00EDz u otro plato de cereal y el tercero contiene alg\u00FAn tipo de verdura."@es . "A culin\u00E1ria dos cajun da Louisiana, descendentes de colonos de origem francesa expulsos da Acadie (no leste do Canad\u00E1), est\u00E1 intimamente ligada \u00E0s tradi\u00E7\u00F5es culin\u00E1rias francesas e espanholas trazidas pelos colonos que deram origem ao \u201Ccrioulo da Louisiana\u201D, e tamb\u00E9m \u00E0 \u201Csoul food\u201D dos descendentes de escravos . Um elemento central nesta culin\u00E1ria \u00E9 o \u201Croux\u201D, base do gumbo, o prato-emblema da Louisiana; o roux \u00E9 um molho, t\u00EDpico da culin\u00E1ria francesa, feito cozinhando farinha de trigo numa gordura at\u00E9 mudar de cor (a palavra \u201Croux\u201D na l\u00EDngua francesa significa vermelho alaranjado ou \u201Cruivo\u201D). As diferen\u00E7as culturais est\u00E3o na gordura utilizada: enquanto os crioulos, como os franceses, preparam o roux com manteiga, os cajun usam \u00F3leo vegetal e os descendentes de escravos enfarinham os ingredientes (carne, peixe ou vegetais), tradicionalmente com farinha de milho misturada com os condimentos principais, antes de os cozinhar. Outra diferen\u00E7a \u00E9 que os cajun eram fundamentalmente agricultores e pescadores e aprenderam a preparar os ingredientes locais, em parte usando t\u00E9cnicas da culin\u00E1ria francesa, em que retiveram os nomes, como no \u201Cmaque-choux\u201D, que na Louisiana significa uma salada \u00E0 base de milho cozido, ou no \u201Ccubillon\u201D, corruptela de \u201Ccourt-bouillon\u201D, ou caldo de peixe, em parte aprendendo a cozinhar com as popula\u00E7\u00F5es locais, incuindo os escravos. J\u00E1 os cozinheiros franceses dos crioulos adaptaram as t\u00E9cnicas que conheciam aos ingredientes locais, mas mantendo os nomes originais, como \u201Cfricass\u00E9\u201D ou \u201C\u00E9touf\u00E9e\u201D, usando sempre o tomate como condimento principal."@pt . . "Kuchnia cajun \u2013 kuchnia ludno\u015Bci Cajun zamieszkuj\u0105cych niedost\u0119pne i bagniste obszary centralnej Luizjany w USA (tzw. bayou). Kuchnia opiera si\u0119 na ry\u017Cu z warzywami i dodatkami mi\u0119snymi, g\u0142\u00F3wnie wieprzowin\u0105 lub skorupiakami, licznie wyst\u0119puj\u0105cymi w okolicznych bagnach. Kraby, raki, znane jako crawfish, crayfish lub mudbugs, oraz krewetki, s\u0105 cz\u0119stym elementem wielu potraw. Jako kuchnia \"ch\u0142opska\" jest prostsza i bardziej wyrazista (czytaj ostrzejsza) od wyrafinowanej kuchni kreolskiej z Nowego Orleanu. Wiele potraw jest jednogarnkowych, zawieraj\u0105cych lub serwowanych z ry\u017Cem i przygotowywanie ich zwykle zaczyna si\u0119 od podsma\u017Cenia tzw. \u015Awi\u0119tej Tr\u00F3jcy (pokrojonych w kostk\u0119: cebuli, s\u0142odkiej papryki i selera naciowego) lub przygotowania zasma\u017Cki tzw. Roux (widoczny wp\u0142yw kuchni francuskiej). Tradycyjne potrawy to m.in. \n* jambalaya \n* ry\u017C z fasol\u0105 (ang. Red Beans and Rice) \n* kie\u0142basa andouille \n* gotowane raki \n* przyprawa tabasco"@pl . . . . . "La ka\u0135una kuirarto (en la franca Cuisine Acadienne) estas kuirarto tipa de la francaj enmigrintoj el Akadio, en Luiziano kaj orienta Teksaso. La man\u011Da\u0135oj estas karakterizataj per ilia simpla preparado kaj la uzo de ruraj ingrediencoj.Kapsikoj, gomboj, rizo, maizo kaj salikokoj estas multuzataj."@eo . . . . . . . "Cajun cuisine (French: cuisine cadienne [k\u0265i.zin ka.d\u0292\u025Bn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun\u2013Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple."@en . "28529"^^ . . . . . . . . . . . . . . . . . . . . "La cucina cajun (in francese cuisine acadienne) \u00E8 un tipo di cucina statunitense, tipico degli immigrati francesi dell'Acadia (in Canada), che furono forzatamente spostati dagli inglesi in Acadiana, regione coloniale situata nell'odierna Louisiana e in parte del Texas orientale. I cibi cajun sono caratterizzati da una preparazione semplice e dall'uso di ingredienti rustici."@it . . . . . . . . . . . . . . . . . . . . . . . . . . "\u5361\u6D25\u83DC"@zh . "Ka\u0135una kuirarto"@eo . . . . . . . . . "La gastronomia cajun (franc\u00E8s: Cuisine cadienne, [k\u0265izin kad\u0292\u00E6\u0303n]) es correspon a la cuina tradicional dels descendents de despla\u00E7ats francocanadencs, expulsats d'Ac\u00E0dia despr\u00E9s de la incorporaci\u00F3 dels territoris francesos del Canad\u00E0 a la Corona Brit\u00E0nica, i aquesta es troba en la seua majoria en l'Estat de Louisiana. S'ha considerat des de sempre com una cuina r\u00FAstica, fortament fonamentada en els ingredients locals i de preparaci\u00F3 molt simple. Un aut\u00E8ntic menjar cajun est\u00E0 format per tres plats: el plat principal, un altre fonamentalment d'arr\u00F2s, o un altre plat de cereals i el tercer cont\u00E9 algun tipus de verdura."@ca . . "A culin\u00E1ria dos cajun da Louisiana, descendentes de colonos de origem francesa expulsos da Acadie (no leste do Canad\u00E1), est\u00E1 intimamente ligada \u00E0s tradi\u00E7\u00F5es culin\u00E1rias francesas e espanholas trazidas pelos colonos que deram origem ao \u201Ccrioulo da Louisiana\u201D, e tamb\u00E9m \u00E0 \u201Csoul food\u201D dos descendentes de escravos ."@pt . . . . . . . . . . . "Gastronomia cajun"@ca . . "La gastronomia cajun (franc\u00E8s: Cuisine cadienne, [k\u0265izin kad\u0292\u00E6\u0303n]) es correspon a la cuina tradicional dels descendents de despla\u00E7ats francocanadencs, expulsats d'Ac\u00E0dia despr\u00E9s de la incorporaci\u00F3 dels territoris francesos del Canad\u00E0 a la Corona Brit\u00E0nica, i aquesta es troba en la seua majoria en l'Estat de Louisiana. S'ha considerat des de sempre com una cuina r\u00FAstica, fortament fonamentada en els ingredients locals i de preparaci\u00F3 molt simple. Un aut\u00E8ntic menjar cajun est\u00E0 format per tres plats: el plat principal, un altre fonamentalment d'arr\u00F2s, o un altre plat de cereals i el tercer cont\u00E9 algun tipus de verdura."@ca . . . . . . . "Die Cajun-K\u00FCche ist die K\u00FCche der Nachfahren von franz\u00F6sischst\u00E4mmigen Siedlern im US-Bundesstaat Louisiana, den Cajuns ([\u02C8keid.\u0292\u0259ns\u0329]). Es handelt sich hierbei um eine eher einfache und rustikale K\u00FCche aus lokal verf\u00FCgbaren Zutaten. Eng verwandt mit der Cajun-K\u00FCche ist die kreolische K\u00FCche Louisianas, die einem etwas gehobeneren Kochstil entspricht, der sich in den St\u00E4dten mit Schwerpunkt in New Orleans entwickelte."@de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "6186"^^ . . . . . . . "\u5361\u6D25\u83DC\uFF0C\u6216\u79F0\u5361\u771F\u83DC\uFF08\u82F1\u8A9E\uFF1ACajun cuisine\uFF0C\u6CD5\u8A9E\uFF1Acuisine cadienne\uFF09\uFF0C\u662F\u7531\u5361\u6D25-\u963F\u5361\u8FEA\u4E9A\u4EBA\u53D1\u660E\u7684\u4E00\u79CD\u83DC\u7CFB\u3002\u572818\u4E16\u7EAA\uFF0C\u5361\u6D25-\u963F\u5361\u8FEA\u4E9A\u4EBA\u88AB\u82F1\u56FD\u4EBA\u5230\u8DEF\u6613\u65AF\u5B89\u90A3\uFF0C\u5728\u8FD9\u91CC\uFF0C\u4ED6\u4EEC\u5C06\u897F\u975E\u3001\u6CD5\u56FD\u548C\u897F\u73ED\u7259\u7684\u70F9\u996A\u65B9\u6CD5\u878D\u5408\u8FDB\u4E86\u5176\u4F20\u7EDF\u70F9\u996A\u65B9\u5F0F\uFF0C\u4F7F\u7528\u672C\u5730\u98DF\u6750\uFF0C\u521B\u9020\u4E86\u5361\u6D25\u83DC\u3002 \u5361\u6D25\u83DC\u548C\u53E6\u4E00\u4E2A\u8DEF\u6613\u65AF\u5B89\u90A3\u83DC\u7CFB\u6709\u7740\u4E00\u5B9A\u7684\u76F8\u4F3C\u6027\uFF0C\u90FD\u4F7F\u7528\u83DC\u6912\u3001\u6D0B\u8471\u548C\u65F1\u82B9\u4F5C\u4E3A\u201C\u4E09\u4F4D\u4E00\u4F53\u201D\u7684\u57FA\u7840\u98DF\u6750\u3002\u533A\u522B\u5728\u4E8E\u5361\u6D25\u83DC\u66F4\u7C7B\u4F3C\u4E61\u6751\u996E\u98DF\uFF0C\u98DF\u6750\u9009\u62E9\u66F4\u7B80\u5355\uFF1B\u800C\u514B\u91CC\u5965\u5C14\u83DC\u6765\u6E90\u4E8E\u514B\u91CC\u5965\u5C14\u4EBA\uFF0C\u5219\u66F4\u7C7B\u4F3C\u57CE\u5E02\u996E\u98DF\uFF0C\u98DF\u6750\u66F4\u590D\u6742\u3002"@zh . . . . . . . . . . "\u041A\u0430\u0434\u0436\u0443\u043D\u0441\u043A\u0430\u044F \u043A\u0443\u0445\u043D\u044F"@ru . . . . "\u041A\u0430\u0434\u0436\u0443\u043D\u0441\u043A\u0430\u044F \u043A\u0443\u0445\u043D\u044F (\u0444\u0440. Cuisine cadienne, \u0430\u043D\u0433\u043B. Cajun cuisine) \u2014 \u0442\u0438\u043F \u0430\u043C\u0435\u0440\u0438\u043A\u0430\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u0438\u0438 \u043D\u0430 \u044E\u0433\u0435 \u0421\u0428\u0410, \u043D\u0430\u0437\u0432\u0430\u043D \u0432 \u0447\u0435\u0441\u0442\u044C \u043A\u0430\u0434\u0436\u0443\u043D\u043E\u0432 \u2014 \u0444\u0440\u0430\u043D\u043A\u043E\u044F\u0437\u044B\u0447\u043D\u044B\u0445 \u0444\u0440\u0430\u043D\u043A\u043E\u0430\u043A\u0430\u0434\u0446\u0435\u0432, \u0434\u0435\u043F\u043E\u0440\u0442\u0438\u0440\u043E\u0432\u0430\u043D\u043D\u044B\u0445 \u0430\u043D\u0433\u043B\u0438\u0447\u0430\u043D\u0430\u043C\u0438 \u0438\u0437 \u0410\u043A\u0430\u0434\u0438\u0438 \u0432 \u041A\u0430\u043D\u0430\u0434\u0435 \u0432 \u041B\u0443\u0438\u0437\u0438\u0430\u043D\u0443. \u041F\u0440\u0435\u043E\u0431\u043B\u0430\u0434\u0430\u0435\u0442 \u0432 \u0434\u0435\u0440\u0435\u0432\u0435\u043D\u0441\u043A\u0438\u0445 \u0440\u0430\u0439\u043E\u043D\u0430\u0445. \u041E\u0442\u043B\u0438\u0447\u0430\u0435\u0442\u0441\u044F \u0431\u043E\u043B\u044C\u0448\u0438\u043C \u043D\u0430\u043B\u0438\u0447\u0438\u0435\u043C \u043B\u0435\u0433\u043A\u043E\u0434\u043E\u0441\u0442\u0443\u043F\u043D\u044B\u0445 \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u043E\u0432, \u043F\u0440\u043E\u0438\u0437\u0432\u0435\u0434\u0435\u043D\u043D\u044B\u0445 \u043D\u0435\u043F\u043E\u0434\u0430\u043B\u0451\u043A\u0443, \u0438 \u043E\u0447\u0435\u043D\u044C \u043F\u0440\u043E\u0441\u0442\u0430 \u0432 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0438."@ru . . . . . . . . . . . . . . . . . . . . . . . . . "Cuisine cadienne"@fr . . . . "Die Cajun-K\u00FCche ist die K\u00FCche der Nachfahren von franz\u00F6sischst\u00E4mmigen Siedlern im US-Bundesstaat Louisiana, den Cajuns ([\u02C8keid.\u0292\u0259ns\u0329]). Es handelt sich hierbei um eine eher einfache und rustikale K\u00FCche aus lokal verf\u00FCgbaren Zutaten. Eng verwandt mit der Cajun-K\u00FCche ist die kreolische K\u00FCche Louisianas, die einem etwas gehobeneren Kochstil entspricht, der sich in den St\u00E4dten mit Schwerpunkt in New Orleans entwickelte. Heute haben sich die K\u00FCchentraditionen in Louisiana stark miteinander vermischt, aber urspr\u00FCnglich gab es die Cajun-K\u00FCche nur im Cajun Country, die kreolische K\u00FCche in New Orleans und im Norden Louisianas die traditionelle S\u00FCdstaatenk\u00FCche."@de . "Cajun cuisine"@en . . . . . . . . . . . . . . . . . . . . . . "La cucina cajun (in francese cuisine acadienne) \u00E8 un tipo di cucina statunitense, tipico degli immigrati francesi dell'Acadia (in Canada), che furono forzatamente spostati dagli inglesi in Acadiana, regione coloniale situata nell'odierna Louisiana e in parte del Texas orientale. I cibi cajun sono caratterizzati da una preparazione semplice e dall'uso di ingredienti rustici."@it . . . . . . . . "\u041A\u0430\u0434\u0436\u0443\u043D\u0441\u043A\u0430\u044F \u043A\u0443\u0445\u043D\u044F (\u0444\u0440. Cuisine cadienne, \u0430\u043D\u0433\u043B. Cajun cuisine) \u2014 \u0442\u0438\u043F \u0430\u043C\u0435\u0440\u0438\u043A\u0430\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u043B\u0438\u043D\u0430\u0440\u0438\u0438 \u043D\u0430 \u044E\u0433\u0435 \u0421\u0428\u0410, \u043D\u0430\u0437\u0432\u0430\u043D \u0432 \u0447\u0435\u0441\u0442\u044C \u043A\u0430\u0434\u0436\u0443\u043D\u043E\u0432 \u2014 \u0444\u0440\u0430\u043D\u043A\u043E\u044F\u0437\u044B\u0447\u043D\u044B\u0445 \u0444\u0440\u0430\u043D\u043A\u043E\u0430\u043A\u0430\u0434\u0446\u0435\u0432, \u0434\u0435\u043F\u043E\u0440\u0442\u0438\u0440\u043E\u0432\u0430\u043D\u043D\u044B\u0445 \u0430\u043D\u0433\u043B\u0438\u0447\u0430\u043D\u0430\u043C\u0438 \u0438\u0437 \u0410\u043A\u0430\u0434\u0438\u0438 \u0432 \u041A\u0430\u043D\u0430\u0434\u0435 \u0432 \u041B\u0443\u0438\u0437\u0438\u0430\u043D\u0443. \u041F\u0440\u0435\u043E\u0431\u043B\u0430\u0434\u0430\u0435\u0442 \u0432 \u0434\u0435\u0440\u0435\u0432\u0435\u043D\u0441\u043A\u0438\u0445 \u0440\u0430\u0439\u043E\u043D\u0430\u0445. \u041E\u0442\u043B\u0438\u0447\u0430\u0435\u0442\u0441\u044F \u0431\u043E\u043B\u044C\u0448\u0438\u043C \u043D\u0430\u043B\u0438\u0447\u0438\u0435\u043C \u043B\u0435\u0433\u043A\u043E\u0434\u043E\u0441\u0442\u0443\u043F\u043D\u044B\u0445 \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u043E\u0432, \u043F\u0440\u043E\u0438\u0437\u0432\u0435\u0434\u0435\u043D\u043D\u044B\u0445 \u043D\u0435\u043F\u043E\u0434\u0430\u043B\u0451\u043A\u0443, \u0438 \u043E\u0447\u0435\u043D\u044C \u043F\u0440\u043E\u0441\u0442\u0430 \u0432 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u0438. \u0412 \u0441\u043E\u043E\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0438\u0438 \u0441 \u0444\u0440\u0430\u043D\u0446\u0443\u0437\u0441\u043A\u043E\u0439 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0435\u0439 \u043F\u0440\u0438\u0451\u043C \u043F\u0438\u0449\u0438 \u0441\u043E\u0441\u0442\u043E\u0438\u0442 \u0438\u0437 \u0442\u0440\u0451\u0445 \u0431\u043B\u044E\u0434. \u0413\u043B\u0430\u0432\u043D\u044B\u043C \u044F\u0432\u043B\u044F\u0435\u0442\u0441\u044F, \u043A\u0430\u043A \u043F\u0440\u0430\u0432\u0438\u043B\u043E, \u0441\u0443\u043F. \u0412\u0442\u043E\u0440\u044B\u043C \u2014 \u0432\u0430\u0440\u0451\u043D\u044B\u0439 \u0440\u0438\u0441 \u0441\u043E \u0441\u043F\u0435\u0446\u0438\u0430\u043B\u044C\u043D\u043E \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u043D\u043E\u0439 \u043A\u043E\u043B\u0431\u0430\u0441\u043E\u0439 \u0438\u043B\u0438 \u043C\u043E\u0440\u0435\u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430\u043C\u0438. \u0422\u0440\u0435\u0442\u044C\u0435 \u2014 \u0440\u0430\u0437\u043D\u043E\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0435 \u043E\u0432\u043E\u0449\u0438. \u041A\u0440\u0435\u0432\u0435\u0442\u043A\u0438 \u0438 \u0441\u0432\u0438\u043D\u0430\u044F \u043A\u043E\u043B\u0431\u0430\u0441\u0430 \u044F\u0432\u043B\u044F\u044E\u0442\u0441\u044F \u043E\u0441\u043D\u043E\u0432\u043D\u044B\u043C \u043C\u044F\u0441\u043D\u044B\u043C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u043C, \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u043C\u044B\u043C \u0432 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0431\u043B\u044E\u0434\u0430\u0445. \u0417\u0435\u043B\u0435\u043D\u044B\u0439 \u043F\u0435\u0440\u0435\u0446, \u043B\u0443\u043A \u0438 \u0441\u0435\u043B\u044C\u0434\u0435\u0440\u0435\u0439 \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442\u0441\u044F \u0432 \u043A\u0430\u0434\u0436\u0443\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0435 \u00AB\u00BB. \u042D\u0442\u0438 \u043E\u0432\u043E\u0449\u0438 \u0440\u0435\u0436\u0443\u0442 \u043A\u0443\u0431\u0438\u043A\u0430\u043C\u0438, \u043A \u043D\u0438\u043C \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u043C\u043E\u0440\u043A\u043E\u0432\u044C \u0438 \u0442\u0443\u0448\u0430\u0442 \u0432\u043C\u0435\u0441\u0442\u0435. \u0414\u043B\u044F \u043F\u0440\u0438\u0434\u0430\u043D\u0438\u044F \u0430\u0440\u043E\u043C\u0430\u0442\u0430 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442 \u043F\u0435\u0442\u0440\u0443\u0448\u043A\u0443, \u043B\u0430\u0432\u0440\u043E\u0432\u044B\u0439 \u043B\u0438\u0441\u0442, \u0437\u0435\u043B\u0451\u043D\u044B\u0439 \u043B\u0443\u043A, \u0441\u0443\u0448\u0451\u043D\u044B\u0439 \u043A\u0430\u0439\u0435\u043D\u0441\u043A\u0438\u0439 \u043F\u0435\u0440\u0435\u0446 \u0438 \u0441\u0443\u0448\u0451\u043D\u044B\u0439 \u0447\u0451\u0440\u043D\u044B\u0439 \u043F\u0435\u0440\u0435\u0446."@ru . "Cucina cajun"@it . . . . . . . . . . . .