Penza citizens invited to “The Kuvaka Izba”
Print
Penza, 30 March 2015. PenzaNews. The citizens of Penza and the region have an opportunity to take part in an ethnographic project titled “The Kuvaka Izba” in the cultural and historical center around the Kuvaka water spring in the Kamenka area of the Penza region.
© PenzaNewsBuy the photo
“‘The Kuvaka Izba’ depicts routine, customs, mood and all minutia of life of peoples who have been living in the Penza region: Russians, Mordovians, Tatars, Chuvashs and others. The izba is a bright-wood log building with an ornate façade, a large entry room, a storage room, an attic and a cellar where they can find pickled vegetables and jams hand-made the way your grandparents did,” the general director of “Kuvaka” group Kamil Devlikamov informed PenzaNews agency.
According to him, the main room of the izba, the gornitsa, is furnished according to all the traditions: large roughly-cut tables that can fit 30 people, wooden benches, and a pechka.
“The guests will be able to enjoy a traditional tea with a traditional samovar and savory food: hot blinchikis with fillings, pies big and small, various kinds of honey from a household apiary, and jam from berries picked by the water springs. The visitors may also order meals cooked in the Kuvak pechka. The project will also offer pickled cabbage, apples, tomatoes and cucumbers from the house cellar, and products from beyond the door grown in the Kuvak garden. It will also feature hot- and cold-smoked trout and salmon, and beverages made of honey and Kuvaka spring water,” the speaker said.
The guests, Kamil Devlikamov noted, will also be able to buy souvenirs in the nearby shop that features over 100 traditional crafts.
“We are inviting guided tours. A visit of the cultural and historical center ‘Living Water Museum’ as part of the history course will include a tour and a visit of ‘The Rusalockha Gazebo’, a christening chapel, and the izba. We also offer the visitors to taste savory tea brewed on Kuvaka herbs with aromatic herb from the local apiary,” the “Kuvaka” group director explained.
