The secrets and mysteries of old Ukrainian cuisine of the mid-17th and 18th centuries with authentic recipes adapted by the chef and technologist Vasyl Druchyk. Lush urchins, vodka, borshch, bacon and dumplings - this is a rough list of what Ukrainian cuisine of Cossack times, as sung in Ivan Kotliarevsky's Aeneid, is associated with today. However, does all of this really correspond to historical reality and can we put an equal sign between the style of food of that time and Cossack traditions? Which dishes were available to the majority and which were exclusively for the elite? How did tastes and ideas about healthy and unhealthy food change? Finally, what of the gastronomic arsenal of the past has been lost without a trace, and what remains in our modern cuisine? This book is not only a study of the history of gastronomy in the Hetmanate in the mid-seventeenth and eighteenth centuries, but also an attempt to look through it to the broader context of the era: food as a marker of social status, wealth, education, culture, and fashion. The author's text is complemented by authentic old recipes adapted for cooking in modern conditions, as well as a dictionary of old Ukrainian gastronomic terminology, measures of weight and volume.