Soviet cuisine: Difference between revisions
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{{Short description|Culinary traditions of the Soviet Union}} |
{{Short description|Culinary traditions of the Soviet Union}} |
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{{More citations needed|date=December 2009}} |
{{More citations needed|date=December 2009}} |
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{{expand Russian|date=August 2023}} |
{{expand Russian|topic=cult|date=August 2023}} |
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{{Culture of the Soviet Union}} |
{{Culture of the Soviet Union}} |
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'''Soviet cuisine''', the common cuisine of the [[Soviet Union]], was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the [[Soviet people]]. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in |
'''Soviet cuisine''', the common [[cuisine]] of the [[Soviet Union]], was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the [[Soviet people]]. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in [[Canteen (place)|canteens]] everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of [[French cuisine|French]], [[Cuisine of Russia|Russia]]n, [[Cuisine of Austria|Austro]]-[[Cuisine of Hungary|Hungarian]] cuisines, and cuisines from other [[Eastern Bloc]] nations. Caucasian cuisines, particularly [[Georgian cuisine]], contributed as well.<ref>{{cite journal |last1=Scott |first1=Erik R. |title=Edible Ethnicity How Georgian Cuisine Conquered the Soviet Table |journal=Kritika: Explorations in Russian and Eurasian History |date=2012 |volume=13 |issue=4 |pages=831–858 |doi=10.1353/kri.2012.0051 |s2cid=159764807 |id={{Project MUSE|488176}} }}</ref> |
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| ⚫ | To a significant extent it was reflected in and formed by ''[[The Book of Tasty and Healthy Food]]'', first printed in 1939, following the directions of [[Anastas Mikoyan]].<ref>{{cite news |last1=Russell |first1=Polly |title=The history cook: The Book of Tasty and Healthy Food |url=https://www.ft.com/content/3bcf8f22-0545-11e3-9ffd-00144feab7de |work=Financial Times |date=16 August 2013 }}</ref> |
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| ⚫ | To a significant extent it was reflected in and formed by ''[[The Book of Tasty and Healthy Food]]'', first printed in 1939, following the directions of [[Anastas Mikoyan]].<ref> |
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==See also== |
==See also== |
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{{Div col|colwidth=22em}} |
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* [[ |
* [[Armenian cuisine]] |
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* [[ |
* [[Ashkenazi Jewish cuisine]] |
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| ⚫ | |||
* [[Belarusian cuisine]] |
* [[Belarusian cuisine]] |
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* [[ |
* [[Buryat cuisine]] |
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* [[ |
* [[Chechen cuisine]] |
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* [[Chukchi cuisine]] |
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* [[Cossack cuisine]] |
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* [[Georgian cuisine]] |
* [[Georgian cuisine]] |
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* [[ |
* [[Kazakh cuisine]] |
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* [[ |
* [[Komi cuisine]] |
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| ⚫ | |||
| ⚫ | |||
* [[Kyrgyz cuisine]] |
* [[Kyrgyz cuisine]] |
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* [[Moldovan cuisine]] |
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* [[Mordovian cuisine]] |
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* [[Ossetian cuisine]] |
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* [[Russian cuisine]] |
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* [[Sakha cuisine]] |
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* [[Tajik cuisine]] |
* [[Tajik cuisine]] |
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* [[ |
* [[Tatar cuisine]] |
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* [[Turkmen cuisine]] |
* [[Turkmen cuisine]] |
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* [[ |
* [[Ukrainian cuisine]] |
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* [[Uzbek cuisine]] |
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{{div col end}} |
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==Further reading== |
==Further reading== |
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* |
* {{cite news |last1=Wheeler |first1=Sara |title=Beyond Borscht |url=https://www.nytimes.com/2013/09/15/books/review/mastering-the-art-of-soviet-cooking-by-anya-von-bremzen.html |work=The New York Times |date=13 September 2013 }} |
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* {{cite book |last1=Voronina |first1=Tatiana |chapter=From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia |pages=33–44 |chapter-url=https://books.google.com/books?id=K9yXCwAAQBAJ&pg=PA33 |editor1-first=Derek J. |editor1-last=Oddy |editor2-first=Peter J. |editor2-last=Atkins |editor3-first=Virginie |editor3-last=Amilien |title=The Rise of Obesity in Europe: A Twentieth Century Food History |date=2016 |publisher=Routledge |isbn=978-1-317-01756-1 |doi=10.4324/9781315553412 }} |
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* {{cite journal |last1=Pirogovskaya |first1=Maria |title=Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s |journal=Journal of Modern European History |date=August 2017 |volume=15 |issue=3 |pages=330–349 |doi=10.17104/1611-8944-2017-3-330 |s2cid=148597819 }} |
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* {{cite journal |last1=Jacobs |first1=Adrianne K. |title=V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia |journal=Cahiers du monde russe |date=2013 |volume=54 |issue=1–2 |pages=165–186 |doi=10.4000/monderusse.7930 |doi-access=free }} |
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* {{cite book |last1=Gronow |first1=Jukka |last2=Zhuravlev |first2=Jukka |chapter=The book of tasty and healthy food: The establishment of Soviet haute cuisine |pages=24–57 |chapter-url=https://books.google.com/books?id=RL0PtOJN4D4C&pg=PA24 |editor1-last=Strong |editor1-first=Jeremy |title=Educated Tastes: Food, Drink, and Connoisseur Culture |date=2011 |publisher=U of Nebraska Press |isbn=978-0-8032-1935-9 }} |
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{{Portalbar|Food|History|Soviet Union|Russia}} |
{{Portalbar|Food|History|Soviet Union|Russia}} |
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{{Cuisine}} |
{{Cuisine}} |
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[[Category:Central Asian cuisine]] |
[[Category:Central Asian cuisine]] |
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[[Category:Arctic cuisine]] |
[[Category:Arctic cuisine]] |
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[[Category:Soviet |
[[Category:Culture of the Soviet Union|Cuisine]] |
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[[Category:Historical foods]] |
[[Category:Historical foods]] |
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Latest revision as of 18:05, 14 October 2024
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Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro-Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well.[1]
To a significant extent it was reflected in and formed by The Book of Tasty and Healthy Food, first printed in 1939, following the directions of Anastas Mikoyan.[2]
See also
[edit]- Armenian cuisine
- Ashkenazi Jewish cuisine
- Azerbaijani cuisine
- Bashkir cuisine
- Belarusian cuisine
- Buryat cuisine
- Chechen cuisine
- Chukchi cuisine
- Cossack cuisine
- Georgian cuisine
- Kazakh cuisine
- Komi cuisine
- Kyrgyz cuisine
- Moldovan cuisine
- Mordovian cuisine
- Ossetian cuisine
- Russian cuisine
- Sakha cuisine
- Tajik cuisine
- Tatar cuisine
- Turkmen cuisine
- Ukrainian cuisine
- Uzbek cuisine
References
[edit]- ^ Scott, Erik R. (2012). "Edible Ethnicity How Georgian Cuisine Conquered the Soviet Table". Kritika: Explorations in Russian and Eurasian History. 13 (4): 831–858. doi:10.1353/kri.2012.0051. S2CID 159764807. Project MUSE 488176.
- ^ Russell, Polly (16 August 2013). "The history cook: The Book of Tasty and Healthy Food". Financial Times.
Further reading
[edit]- Wheeler, Sara (13 September 2013). "Beyond Borscht". The New York Times.
- Voronina, Tatiana (2016). "From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia". In Oddy, Derek J.; Atkins, Peter J.; Amilien, Virginie (eds.). The Rise of Obesity in Europe: A Twentieth Century Food History. Routledge. pp. 33–44. doi:10.4324/9781315553412. ISBN 978-1-317-01756-1.
- Pirogovskaya, Maria (August 2017). "Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s". Journal of Modern European History. 15 (3): 330–349. doi:10.17104/1611-8944-2017-3-330. S2CID 148597819.
- Jacobs, Adrianne K. (2013). "V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia". Cahiers du monde russe. 54 (1–2): 165–186. doi:10.4000/monderusse.7930.
- Gronow, Jukka; Zhuravlev, Jukka (2011). "The book of tasty and healthy food: The establishment of Soviet haute cuisine". In Strong, Jeremy (ed.). Educated Tastes: Food, Drink, and Connoisseur Culture. U of Nebraska Press. pp. 24–57. ISBN 978-0-8032-1935-9.
