1. ETHNOGRAPHY
OF LITHUANIA
COMENIUS MULTILATERAL PARTNERSHIP PROJECT
LET ME KNOW YOU: UNITED IN DIVERSITY
Made by Gintarė Kęstavičiūtė

2. LITHUANIAN ETHNOGRAPHIC
REGIONS

3. ETNOGRAPHIC RANGE OF REGIONS
Regions range is defined by:
• Life style
• Traditions
• Dialects
• Stories

4. FOLK COSTUMES
In every region folk costumes are different :
Different fabric patterns
Different colours
Different combinations of components

5. WOMEN FOLK COSTUMES
Žemaitija Aukštaitija
Dzūkija Suvalkija

6. MEN FOLK COSTUMES
Žemaitija Aukštaitija
Dzūkija Suvalkija

7. SONGS
 Songs of Žemaitija (Samogitia) – polyphonic,
resounding, melodic
 Songs of Aukštaitija – usually polyphonic, funny,
with a simple rhythm
 Songs of Dzūkija – monophthong, sensual
 Songs of Suvalkija – polyphonic, „wide“

8. PALMS
Easter celebration starts with
Celebration of Christ’s entry to
Jerusalem, which is called Palm
Easter.
Palms are mostly spread in
Dzūkija and Aukštaitija.
They are of 2 types:
 flacked - made from hazel or spindle
tree colored shavings;
 herbaceous – twisted from dried
outdoor or domestic flowers, bents or mosses.

9. JUNIPER TWIGS
In Žemaitija and Suvalkija
palms are not popular. Here we
have juniper twigs.
People in Žemaitija add thuja
or birch twigs to juniper to
make
a palm.
People in Suvalkija don’t add
anything to juniper.

10. PINK SOUP
(ŠALTIBARŠČIAI)
Ingredients:
Grated marinated beetroot
Boiled eggs
Kefir
Milk or water
Spices (spring onions, dills)
Salt
LITHUANIAN TRADITIONAL DISH

11. LITHUANIAN TRADITIONAL DISH
Ingredients:
Boiled smashed potatoes
Pork mince
Some spices
We eat cepelinai with sauce or sour cream.
CEPELINAI

12. POTATOE PIE (KUGELIS)
Ingredients:
Grated potatoes
Grated onions
Pork mince or other
type of meat,
sometimes carrots
or curd.
We usually eat it with sauce or sour
cream.
LITHUANIAN TRADITIONAL DISH

13. ŠAKOTIS
(also known as Bankuchenas
in western Lithuania)
Ingredients:
Eggs
Flour
Butter or margarine
Sugar or honey
Sour cream
LITHUANIAN TRADITIONAL DISH