Russian cuisine: from myth to science

Cuisine is one of the most mythologized parts of Russian culture. Conversations about it are full of stereotypes: they often distort the facts and create an almost fantastic 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 created myths: the changes it underwent were closely linked to social life, politics, economics, and the influence of other cultures. The book by famous cuisine historians Olga and Pavel Syutkin is a study that dots many i's. 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, in fact, how did culinary traditions change in Soviet times? The book contains original recipes for many dishes, including almost forgotten ones; you can still cook ear soup, vereshchaka, sbiten or botvinya today.