Page 54 - The Baltic Capitals & St. Petersburg

Taking Photographs

The etiquette of photographing most people in Europe is about the same as it would be on the
streets of your hometown. You need permission to take a close-up, but not for a crowd scene.
Be especially polite if you want to photograph children or older women. If you want to shoot
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Then use sign language to inquire if a picture is OK.

Safety & Security

As you travel, exercise the same caution and awareness that you would in a large American
city. Don’t be overly nervous or suspicious, but keep your eyes open. If you are venturing out
after dark, go with one or two other people.

Carry a one-day supply of cash in your pocket. Carry most of your money, and your passport,
in a travel pouch or money belt under your shirt. Replenish your pocket supply when you are
in a safe and quiet place, or in our vehicle. Don’t leave valuables unattended in your hotel
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(for which you can set your own personal number). Please utilize them.

Pickpockets may create a sudden distraction. In any sort of puzzling street situation, try to
keep one hand on your wallet or money belt. If an encounter with a local turns out to be long
and complicated and involves money or your valuables, be very careful. Con artists sometimes
target travelers.

Truth behind the stereotypes—Russia

Despite the many years of closer understanding between the U.S. and Russia, many of the
current stereotypes of Russian society are holdovers from the Cold War era. Although Russians
(like many Europeans) may be critical of the U.S. government, this does not mean that
Russians dislike the American people; in fact, surveys reveal that many Russians aspire to a
lifestyle similar to their U.S. counterparts. Vodka, although still popular, is not usually drunk
with a meal the way beer and wine are. And religion is making a steady comeback from the
oppression of the Soviet years.

Cuisine in Poland
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Lithuanian, Ukrainian, Jewish, Hungarian, German, etc., as well as a pinch of Russian,
Italian, and Turkish. The focus is on meat, especially chicken and pork, and winter vegetables
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pierogi. Traditionally, Poles take their festive meals seriously, and feast days — like Christmas
Eve or Easter Breakfast — can involve days of preparation.

Normally the main meal is eaten in mid-afternoon or later, and involves three courses,
starting with a soup, such as bouillon or tomato or more festive barszcz (beet) followed
sometimes by an appetizer. The main course is usually meaty — a roast or breaded pork
cutlet. Vegetables, though now replaced by leaf salad, were traditionally served as ‘surówka’

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