Russian Cuisine - history and modernity Part I

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.

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.

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.

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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.

Repast, 2023

Ukrainian cuisine is part of a broader Eastern European gastronomic tradition, but is closely intertwined with Ukraine’s own cultural heritage and reflects the diversity of its people. Due to the agriculturally-based society that prevailed in Eastern Europe for several thousand years, the consumption of a wide variety of breads and of fruits and vegetables — fresh and preserved— is one of the most characteristic food customs in these lands.

2018

The present day Russia, Azerbaijan and Iranian lands have been home to many empires and civilizations for centuries past. People of these countries have long been influenced by each other's gastronomic cultures due to their neighborhood and commercial ties. They have transferred some foods and traditions to their own country's culinary culture. Foods, materials, methods and traditions used in the cuisines are sometimes different and sometimes similar to each other. The similar foods mentioned here are understandably due to the fact that countries were under the rule of the same civilization in ancient times and old times. Although the languages of the countries are different, the names of similar foods are reminiscent of each other. The different food and culinary traditions have been found to originate from local traditions. There are many different societies in the world and a wide range of cultural features belonging to these societies. Food and culinary culture are also ...