However, most of the written literature from Slovenia until the 18th century were in German or Latin. The Bible was translated into the language in 1584. The first book in the Slovene language was published in 1550. The earliest written texts from Slovenia date back to the 10th century.
Slovenia has a long and rich literary tradition. The use of honey, mushrooms, hazelnuts, walnuts, a variety of berries, etc., are common in Slovenian cuisine.Ĥ. A salad made from potato and dandelion is a much-loved dish in Slovenia. Other varieties of meat like goat and lamb are also consumed. Poultry and pork are favored animal food products. Some examples include aleluja (a soup made from turnip peels), beef soup with noodles, creamy mushroom soup, etc. Traditionally, porridges and stews were common but now the Slovenian cuisine includes about 100 varieties of soups. The first cookbook in the Slovene language was published as far back as 1798 by Valentin Vodnik. The country can be divided into 23 gastronomic regions, each with its own set of cuisines. The cuisine of the country is diverse and influenced by its climate, landscapes, rich history, and neighboring cuisines. Adherents of other Christian denominations, Muslims, and other religions constitute the rest of the population.
Christianity is the religion of the majority in Slovenia with 57.8% of the population being Catholic Christians.
The ethnic minorities living in the country include Serbs, Croats, Bosniaks, and others. The country has a generally homogeneous ethnic composition with 83.1% of the population representing ethnic Slovenes. Slovenia hosts a population of 2,102,126 individuals. It has thus developed a rich and unique culture of its own that reflects influences of the cultures of both its neighbors and faraway lands. The southern Central European nation of Slovenia is located at the crossroads of many cultures.
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