"The Chechens, like the rest of the highlanders, avoid extremes in their eating and drinking habits. What they usually eat is chureks or corn bread with mutton lard spread on it, and wheat stew with lard in it; water is their basic refreshment." "...Unleavend wheat or barley bread baked on charcoal, milk and cheese constitute their daily menu; meat is eaten, very rarely, by the richest of the Chechens." That was written about the Chechen eating habits in the 19th century. And it was not until the late 19th century that many vegetables grown in Europe - tomatoes, cabbage, radish - had found their way to the kitchen gardens of mountainous Chechnya. Chechen farming units have, since times immemorial, been self-sufficient, with only spices and sweetmeats being bought at the market. And, although they have become familiar with the cuisines of many other ethnic communities, the Chechen women cherish the very special culinary traditions of their own.