Russian cuisine: from myth to science

The kitchen is one of the most mythologized parts of Russian culture. Discussions about it are filled with stereotypes: often they distort facts and create an almost fantastical idea of the origins of dishes and the conditions in which they were prepared and served. Meanwhile, the real history of Russian cuisine is more interesting and complex than the myths created: the changes it underwent were closely linked to social life, politics, economics, and the influence of other cultures. The book by renowned culinary historians Olga and Pavel Syutkin is a study that clarifies many points. How did the Russian stove appear, what role did religion play in the development of cuisine, what were the dishes that are now perceived as stereotypically Russian really like, how did culinary traditions change during Soviet times? The book contains original recipes for many dishes, including almost forgotten ones like ushnoye, vereshchak, sbiten, or botviniya, which you can prepare today.