Museum news · Poltava Museum of Folk Gastronomy

After the run ended the museum did not dismantle everything — three cases remain.

The bend is not damage — the handle was shaped on purpose, and the museum explains why.

Four household vessels used for measuring stand in a case — and none of them is a measure.

The largest ceramic exhibit is assembled from fragments, and the joins were deliberately left untinted.

The Poltava Museum of Folk Gastronomy traces how the recipe changed — and why no single recipe exists.

The Poltava Museum launches a monthly reconstruction of seasonal dishes of the Poltava traditional cuisine — from Easter paskas to Christmas kutia.

The Poltava Museum launches six lectures on Kotliarevskyi's Eneida (1769-1838) as the first large-scale culinary register of Ukrainian cuisine in literary text.

The museum launches a four-month programme for preserving authentic Poltava bread sourdoughs that have been passed down in peasant families for over a hundred years.

The museum has received a unique archive — 23 handwritten culinary notebooks of Poltava housewives 1920-1940, preserved in the family archive of the Shevchenko family from Lubny.

The founder of the Poltava Folk Gastronomy Museum — Larysa Onyshchuk — sums up a decade of field expeditions through Poltava villages: 2000+ recorded recipes, 50+ old culinary notebooks.