Pokhlebkin

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2015

The first to provide an extensive exploration of late Soviet food culture, this dissertation focuses on the Russian Soviet Federative Socialist Republic ("Soviet Russia") during and immediately after General Secretary L. I. Brezhnev's tenure (1964-82). Here, the food sphere served as an important site for state-society interaction, ideological contestation, and building national and gender identities. Utilizing cooking advice literature, periodicals, memoirs, films, and the archival records of state trade and research organizations, this project addresses three central questions: How was authority structured in the late Soviet kitchen? How did changes in the culinary sphere reflect or influence larger transformations in late Soviet society, culture, and politics? What did late Soviet food culture share with larger global developments? Soviet culinary discourse typically followed a modernizing approach to food that emphasized scientific nutrition and mass production. In the 1960s and after, such efforts encountered competition from an alternative approach to cooking, which relied on history and "tradition." Home cooks and experts used food to explore the national past and build identities that did not depend upon official ideology for their legitimacy. This trend permeated food writing and other forms of popular culture, which celebrated ethnic cookery and championed a "traditional" gendered division of kitchen labor. While officials encouraged such seemingly harmless expressions of national distinctiveness, discussions of food, history, and nation often implicitly critiqued the Soviet system. This suggests that neither "stagnation"-a label often applied to the Brezhnev years-nor "dynamism" alone captures the essence of this period. Rather, these decades saw a turn toward normalization: the appearance in Soviet Russia of cultural patterns similar to those found in the Western societies against which Soviet leaders judged their country's successes. Common concerns permeated food cultures on both sides of the "Iron Curtain," and Soviet social and cultural life came to more closely mirror, for instance, the riotous heterogeneity found in late twentieth-century America. Tracking the emergence of new gastronomic viewpoints and attendant contests for authority in the food sphere, this dissertation uses culinary discourse to provide a critical reexamination of ideology, culture, and social life in late Soviet Russia. v ACKNOWLEDGEMENTS A tremendous amount of effort went into this dissertation and not all of it was my own. I am deeply grateful to the individuals and institutions that contributed to my project intellectually, materially, or morally. My adviser at the University of North Carolina Chapel Hill, Donald J. Raleigh, stands first among those who supported my academic work. His vast knowledge and his tirelessness in the face of multiple drafts helped me to improve my scholarship and my abilities as a writer. His unwavering support and his willingness to let me experiment with new topics and ideas made this dissertation possible. The professors who generously agreed to serve on my dissertation committee also deserve my gratitude. Louise McReynolds' feedback contributed greatly to honing my analytical skills, while her wit and no-nonsense attitude provided a model for my development as a professional. Chad Bryant, Donald M. Reid, and Beth Holmgren also devoted much time and energy to reading and thinking deeply about my work. I am thankful for the advice I received from Ronald F. Feldstein, Alison K. Smith, Mary Neuburger, and the other scholars who commented on portions of this project. The thoughtful input and intellectual guidance I received along the way made this a much better dissertation. Any errors or lapses of judgment are, of course, all my own. Generous funding from several organizations supported my research and training. A grant from the International Institute for Education allowed me to conduct research in Moscow, Russia, in spite of the Title VI funding cuts that decimated the Fulbright Hays DDRA program for the 2011-2012 academic year. Foreign Language and Area Studies (FLAS) fellowships from vi UNC and Duke University gave me the opportunity to improve my Russian language skills. I am also grateful to the University of Alaska Scholars program, which allowed me to attend college in the first place, and to Marian Bruce, formerly of the University of Alaska Anchorage Honors Program, who made sure that I graduated. Prior to arriving at UNC, I could never have imagined that I would be fortunate enough to spend so much time living, studying, and researching in Russia. The experiences I had there transformed my work, my life, and my personality. Edna Andrews of Duke University was instrumental in this. I owe her an enormous debt for facilitating excellent language training, for giving me the chance to serve as her assistant on the Duke in Russia program, and for being a friend and mentor. I am deeply thankful for my other language instructors at Duke and in St.

East European Jewish Affairs, 2017

Elsevier eBooks, 2022

General characteristics o f Russian cuisine, and the influence of various factors on its form ation 14 Characteristics o f raw m aterials used in Russian cuisine 20 Characteristics o f technological processing m ethods used in Russian cuisine 22 Features of food culture 25 Features of cooking o f selected Russian dishes 27 Conclusion 37 References 38 The national cuisine is an integral part o f every national culture and depends on such factors as the geographical location o f the country, its climatic conditions, and the history, religion, and traditions that people have developed over many centuries. In the vast expanses from the W hite Sea in the north to the Black Sea in the south, from the Baltic Sea in the west to the Pacific Ocean in the east, live the Russians-a nation united in language, culture, and way of life. The Russian Federation is multinational, and the peo ples living on its territory have different cultural and everyday traditions, the specifics of which are determined by natural and climatic factors. Russian cuisine is unique in many ways, it includes a whole range ofproducts that are not typical of other national cuisines, including buckwheat, sour milk, and caviar. There are products that are almost never used elsewhere except in Russia, such as turnips, for example, which has become a national vegetable. Until the middle of the 19th century, it played the role in the Russian diet that is now taken by the potato. Russian cuisine is widely know n all over the world, and Russian national dishes take a worthy place in the international m enu alongside Ukrainian borscht and vareniki, French sauces, Italian spaghetti, English pudding, and duck with oranges in Beijing.

2023, The articles by Olga and Pavel Syutkin published in The Moscow Times (May - Oct.,2023). Translated by Michele A. Berdy., 2024

The articles by Olga and Pavel Syutkin published in The Moscow Times (May - Oct., 2023). Translated by Michele A. Berdy. «Russian Cuisine - history and modernity. Part IV» was commissioned especially for an English-speaking audience. It is a compendium of recipes that were developed during Russian history. The authors have compiled some of the best recipes from the Pre-Revolutionary and the Soviet era in their articles in The Moscow Times (May. - Oct.,2023). Each recipe is introduced by a story that puts the dish into the cultural, economic and political context that produced it, showing how Russian cuisine evolved over recent centuries.

The articles by Olga and Pavel Syutkin published in The Moscow Times (Feb. - May,2023). Translated by Michele A. Berdy., 2023

The articles by Olga and Pavel Syutkin published in The Moscow Times (Oct., 2022 - Jan.,2023). Translated by Michele A. Berdy., 2023. «Russian Cuisine - history and modernity. Part II» was commissioned especially for an English-speaking audience. It is a compendium of recipes that were developed during Russian history. The authors have compiled some of the best recipes from the Pre-Revolutionary and the Soviet era in their articles in The Moscow Times (Feb. - May,2023). Each recipe is introduced by a story that puts the dish into the cultural, economic and political context that produced it, showing how Russian cuisine evolved over recent centuries.

Food Culture Around the World, 2005

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Communism, as defined as an ideology, is a socio-economic system, that existed, in some practice from, 1848-1991, ending with the fall of the Soviet Union. The goal of this system is an equal ownership of production among the masses and the abolishment of wealth, class and above all else, the state. As it was practiced as a governing body, it encompassed all facets of life beyond the ownership of production, bleeding into family life, gender issues and for the purpose of this paper, cuisine. This paper serves to investigate two main research veins. First, to define ‘Soviet’ cuisine and how the propaganda cookbook, the Book about Delicious and Healthy Food played an integral role in this definition, and second to examine the long reaching effects in Poland of Mikoyan’s policies, in order to fulfill the ideals set by this cookbook and others like it.

The articles by Olga and Pavel Syutkin published in The Moscow Times (July-Oct., 2022). Translated by Michele A. Berdy., 2022

«Russian Cuisine - history and modernity» was commissioned especially for an English-speaking audience. It is a compendium of recipes that were developed during Russian history. The authors have compiled some of the best recipes from the Pre-Revolutionary and the Soviet era in their articles in The Moscow Times (July-Oct., 2022). Each recipe is introduced by a story that puts the dish into the cultural, economic and political context that produced it, showing how Russian cuisine evolved over recent centuries.

The articles by Olga and Pavel Syutkin published in The Moscow Times (Oct., 2022 - Jan.,2023). Translated by Michele A. Berdy., 2023

«Russian Cuisine - history and modernity. Part II» was commissioned especially for an English-speaking audience. It is a compendium of recipes that were developed during Russian history. The authors have compiled some of the best recipes from the Pre-Revolutionary and the Soviet era in their articles in The Moscow Times (Oct., 2022 – Jan.,2023). Each recipe is introduced by a story that puts the dish into the cultural, economic and political context that produced it, showing how Russian cuisine evolved over recent centuries.