Antonio Odescalchi The Culinary Revolution of Russia
Dietary Changes Between the 19th and 20th Centuries
Grazer Studien zur Slawistik, volume 13
Hamburg 2020, 136 pages
ISBN 978-3-339-11832-5 (print)
ISBN 978-3-339-11833-2 (eBook)
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In the European part of Russia, during the time of change between the monarchy and the communist regime, a ‘culinary revolution’ took place which brought a deep modification in terms of their eating habits for the whole society. While the aristocracy enjoyed a rich, tasteful kitchen based on European imported goods and influenced by European manners, the daily meal for the rest of the population consisted of cabbage soup, porridge and kvas.
This paper aims to analyse the ways in which the soviet regime modified the eating culture in Russia between 1918 and 1940, and which consequences this change led to. Furthermore, this work will examine the diet of the different social statements, with a particular focus on the aristocracy and the peasantry in the time before the October’s Revolution, as well as the proletariat and the nomenklatura in the time after the Revolution. This analysis should portray the large discrepancies between these classes in terms of diet and make a comparison between the different eating habits before and after the Revolution.
The results of this research have allowed to show how the Russian cuisine was popularized and sovietized through socialist ideology, while proving how the diet of the majority of the population experienced a clear improvement. Furthermore, this work displays how the innovation in food production, which was brought by the forced industrialization of the country, led to a standardization and simplification of the daily meal for the general population but also to a quicker cooking process.
keywordsDiet Russian Cuisine Standardization
Ihr Werk im Verlag Dr. Kovač
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