Visit the updated web section of Archaeological Exposition Burgas.
In the new menu "Research" you may find articles and studies of the expert archaeologists from Burgas Museum.
[url=index.php?tab=arch&page=middleages&lang=[curlang]]Burgas Region during the Middle Ages.[/url]
[url=index.php?tab=arch&page=prehistoric&lang=[curlang]]Prehistoric monuments in the territory of modern Burgas.[/url]
[url=index.php?tab=arch&page=pudizo&lang=[curlang]]The area of Burgas on a Roman map.[/url]
In the page about the history of Archaeological Exposition Burgas, you will find the brief exposé of PhD II Degree, Dr. in archaeology Martin Gyuzelev about the beginning of the museum community in Burgas and in particular the [url=index.php?tab=arch&page=themuseum&lang=[curlang]]establishment of Archaeological Society Debelt.[/url]
Additions have been made to the photo galleries of Rusokastro, Foros/Poros and Settlement mound Burgas.
Traditional food for Christmas Eve
Wheat; Fresh bread; Beans; Bagels; Sarmi with bulgur or rice; Banica - pie with pumpkin (tikvenik) or with greenery (Zelnik); Stuffed dried paprika with beans Dried fruits /compote of dried fruits/; Walnuts with garlic and honey; Fresh apples, pears or others.
Recipe: Creased beans
Ingredients: 500g beans, 200g onion, 15g salt, 2 carrots, 30g dried parsley and spearmint, 200g oil, 2 tablespoons red pepper.
The beans are cleaned, washed and soaked in cold water for about 8 hours, then discard the water, pour new water inside and let it boil 15 minutes. Again pour in clean water and add chopped onions and carrots. After boiling, salt it up, drain the water and while hot, crush the beans to a pulp, then add the oil, red pepper and sprinkles of parsley and mint. Eat cold!
Traditional food for Christmas day
Fresh bread; Pastırma with cabbage; Pie with meat; Pork with leek; Baked liver; Roasted chicken
Recipe: Kebab of pork meat
Ingredients: pork meat with fat, 1 onion or leek, 1 cup of sour cabbage juice.
Cut the meat into small pieces without separating the fat. Place on a tray. Add the chopped onions. Salt to taste and pour over cabbage soup. Bake in moderate oven.
Learn more about the traditional Bulgarian Christmas customs: [url=index.php?tab=ethno&lang=[curlang]&page=encyc&enc=rituals&eid=69]Christmas Eve and Christmas Day[/url] and [url=index.php?tab=ethno&lang=[curlang]&page=encyc&enc=rituals&eid=58]Koleduvane[/url]
Natural History Museum in Support of the Environmental Education Project of RIM - Burgas, funded by America for Bulgaria Foundation
This project is an attempt to awaken interest in environmental issues and environmental protection, by students of the technology era. The biology texts may seem monotonous and boring, if served without visual aids. This is a huge obstruction for the absorption of knowledge and drastically reduces the quality of education, which affects the students and limits the enrichment of their culture and knowledge. The team of Natural History exposition - Burgas has developed a methodology, which turns the exhibits examination in the museum into an exciting adventure, especially for younger children. For students with interests in biology it provides a basis and opportunity to deepen their knowledge, and why not to develop them into their future profession.
The project will be implemented in 4 stages:
• Advertising Campaign - publishing and distribution of a wall calendar and museum brochures in any biology study rooms at the Burgas schools. The calendar will contain information about important environmental events - Earth Day, Wetlands Day, Bird Day, etc.
• In early February, eco-club will open doors at the museum. Its main objective will be to raise children with an interest in biology and to provide access to current scientific environmental research. Meetings would be held once a week - mornings and afternoon. Lectures will be held on different biological topics in the form of modern multimedia presentation. The proximity of the museum to the sea garden will help in the early spring, the lectures to be accompanied with excursions to the nature.
• Next stage of the project is to conduct summer Zoo Academy - Adventure in the Museum. For five days the children are divided into two age groups - 14 and over 14 years. The little explorers will get acquainted with the Museum's collections and will be presented with rich biological information in the form of entertaining games with environmental thematic. On the last day of the Zoo Academy, each child will be awarded a diploma.
• An exhibition of materials produced by the children during the summer Zoo Academy will be organized in July.
For further information and registration, dial Tel: +359 56 843 239 or [url=mailto:firstname.lastname@example.org]send us a message on our e-mail.[/url]
[url=uploads/Prirodonauchen_muzei_dipliana.pdf]Natural History museum Ad[/url]
Ignazhden Monday, 20 Dec 2010 - Ethnographical Museum
Ignazhden / 20.12 /
[img left]uploads/images/misc/st.ignatius.jpg[/img] This Christian holiday is celebrated in honour of St. Ignatius, he also called himself Bogomolets (Greek: Theophorus “God Bearer”). From Ignazhden until Christmas Eve is the time of Virgin Mary’s throes, who was going to give birth to the young Son of God. According to popular belief Ignazhden is the start of New Year’s and Christmas holidays.
The main ritual on this day is called “polyazvane”. The women watch careful who will enter their home first on this day and so they predict what will be the upcoming year. If the first to enter is a good man and a housekeeper, there'll be a fruitful and happy year for the family. This person, who enters first in the house is called “polyaznik”. The family prepares a special ritual table for the “polyaznik” in order to express their respect and honour towards the guest.
On this day takes place the first Christmas dinner. The food is entirely vegetarian - yeast bread without decorations, bagels, cooked bulgur, potatoes with rice, boiled beans and corn, dried fruits, cabbage, onion, garlic. A candle is ignited on top of the boiled wheat or the bread. The oldest family member censes the table with lit incense.
Round loaf with yeast
Ingredients: 1kg flour, 10g yeast, 150g milk and 150g water, 5g salt.
The flour is placed in a bowl and a small pit is made in the middle where are poured milk, water, yeast and crushed salt. All this is mixed in dough and then formed into a loaf to be placed in a baking dish. Bake after the rise.
On St. Nicholas' Day, the yard of the Ethnographical Museum was filled with people - young and old, officially engaged and such who came of their own accord, busy and relaxed, but all under the influence of the festive mood and a particular enthusiasm ...
The consecration of the ritual table was served by Father Peter from the Cathedral St. Cyril and Methodius and the Deputy Mayor for Culture and Education Yordanka Ananieva completed the ritual by breaking the festive bread. According to traditions, the way the loaf was split into, bodes that in the next year, the men will have to do more work and the initiative in every endeavour will be theirs. First to try of “bogovitsata” (ritual bread) donated by “Bread and bakery products – Burgas”, were the sailors veterans who always enthusiastically participate in all events at St. Nicholas' Day.
Women from Center Vselena surprised the audience with their cheerful dolls marina style.
In their paintings from the exhibition "St. Nicholas and the sea", the students of Mrs. Anna Ivanova from "Hristo Botev" School - Sarafovo have painted their vision of the saint and St. Nicholas holiday.
Foundation "Bulgarian Craft Masters" offered to the visitors, traditional Bulgarian pottery, textiles, icons and other souvenirs.
Exclusive interest raised the Exhibition "Burgas, Eternally Bound to the Sea", arranged in the yard of the Ethnographical Museum. Photo posters present the history of Burgas, the city in weekday and weekend, winter and summer, its beach, harbour and nearby island of St. Anastasia ... And the sea is not a background here, nor a metaphor - it is part of our lives. Therefore, the motto we chose for our exhibition a quatrain by the well-known poet Ivan Nenkov:
"Your home is the city by the sea,
here is the white harbour, from where
following their hopes and mirages,
all crews have been leaving."
St. Nicholas' Day marks the beginning of the great Expectation, the Christmas eve representing birth of a new life, birth of hope. In folk beliefs Saint Nicholas did not only rescue sailors in trouble or the fallen in storm, he is patron of the uneasy transition from the old to the new year. With his ship he carries us to the new, the better and more desired. May our hopes for health, happiness, success, peace and calm days, not be wasted! Text by Rosica Topalova
An interesting initiative organized by RIM - Burgas and Geo Milev ELMS took place in relation with the Day of Burgas.
On 03.12.2010 students from the English High School visited the Ethnographic Exposition.
The students – young artists performed breath taking verses dedicated to Burgas.
The exhibition "The Woman of Burgas during the 30 and 40 years of the twentieth century" grabbed the students' attention and RIM Burgas PR Rosica Topalova explained more about the project idea and realization.
Literary Society Geo Milev ELMS, led by Dora Lazarova presented the museum with a gift - a porcelain coffee set from the early twentieth century.
Students participated in a small "fashion" show, presenting original costumes from past.
Fish kebab in a clay pot
Ingredients: 700g fish fillet, 150g (3 / 4 cup) vegetable oil, 500g leek (4-5 sticks), 300g (4-5 pcs.) red tomatoes, 2 eggs, 50g (1/3 cup) yoghurt, ½ bundle parsley, 5 pcs. marinated red paprika, 200ml (1 cup) white wine, 50g cheese, 1 lemon, 2-3 hot peppers, seeds black pepper and salt to taste.
The fish is cut into pieces, add salt and stew in some of the fat. Cut the leek into slices and stew it in the remaining oil until soft, then add chopped tomatoes and red paprika, wine, black pepper and chopped parsley. Put the fish on top, pour in beaten eggs mixed with yogurt and sprinkle with grated cheese. The dish is baked until the fat remains. Serve with lemon and hot peppers.