DOCSLIB.ORG

Gastronomic Reforms Under Peter the Great. Toward A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gastronomic Reforms Under Peter the Great. Toward A Gastronomic Reforms under Peter the Great. Toward a Cultural History of Russian Food Author(s): Darra Goldstein Reviewed work(s): Source: Jahrbücher für Geschichte Osteuropas, Neue Folge, Bd. 48, H. 4 (2000), pp. 481-510 Published by: Franz Steiner Verlag Stable URL: http://www.jstor.org/stable/41050633 . Accessed: 26/09/2012 10:57 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. Franz Steiner Verlag is collaborating with JSTOR to digitize, preserve and extend access to Jahrbücher für Geschichte Osteuropas. http://www.jstor.org ABHANDLUNGEN Darra Goldstein,Williamstown, MA GastronomicReforms under Peter the Great. Toward a CulturalHistory of Russian Food* Despite the considerableresearch that has been done on the eighteenthcentury in Russia, thereis stilllittle documentation on theevolution of cuisine.Few worksdeem food important enoughto warrantcritical attention, overlooking it as a valuable source of information.Yet thehistory of theworld encompasses much more thanthe biographyof greatmen (to invert Thomas Carlyle's famousmaxim), and food studiescan reveal a bounteousamount about the cultural,social, and politicallife of a nation.However, since the firstRussian cookbook was publishedonly towardthe end of theeighteenth century, cookbooks cannotserve as a source of informationas theydo forother cuisines, notablyFrench, Italian, Spanish, and English. For Russia, monasteryrecord books and Churchdocuments can provideimportant information about theavailability of produce and thesequence of feastand fastdays throughoutthe year. But apartfrom scattered archival documents,there is a dearthof reliable sources. The most useful materialsprove to be memoirsand diaries of both domestic and foreignobservers. For foods of the immediatepre-Petrine period, an excellentsource is the "Knigi vo ves' god v stol estvy podavat'," conceived as a supplementto the Domostroi, which itself provides useful informationabout the preparation,storage, and servingof food. The Knigi representa listingof the differentfoodstuffs appropriate for eating during feast and fastdays and include instructionsfor making various fermentedbeverages and preparingvegetables and fruits.They also contain the invaluable "Rospisi kushan'iu boiarina Borisa Ivanovicha Morozova," which details the foods available to wealthyseventeenth-century Russians.1 Anotheruseful source is the descriptionof Muscovy leftby GrigoriiKotoshikhin, clerk to Tsar Aleksei Mikhailovich beforeturning traitor. His "O Rossii v tsarstvovaniiAlekseia Mikhailovicha" provides copious informationon food at court,particularly the Russian institutionof podacha and table service duringroyal feasts.His work is also helpfulfor the informationit provides on foodstuffsin the economy.2 A differentsort of insightinto Muscovite foodwaysis providedby theaccounts of foreign travelers,which vary in theirreliability. More oftenthan not we learn as much about the gastronomicand culturalpreferences of the travelersas we do about the Russian foodways. The chief problem is thatthe foreigntravel generallynote only the elements of Russian cuisine and table service thatseem exotic; anythingremotely familiar is deemed unworth mention. We can learn, for instance, that over one hundred dishes, in several different courses,were servedat a feastbut remainfrustrated not to findout exactlywhat these dishes * I amgrateful to Max Okenfussof Washington University for his many insightful comments on this essay. Knigi vo ves' god v stol estvypodavat' [dopolneniek Domostroiublagoveshchenskago popa Sil'vestra],in: Vremennikimperatorskogo moskovskogo obshchestva istorii i drevnosteirossiiskikh. Kn. 6 red.Iv. Moskvav un. 1850, 7-44. 2 (pod Zabelina). tip., pp. GrigoriiKotoshikhin O Rossiiv tsarstvovaniiAlekseia Mikhailovicha. Text and Commentary. Ed. by A. E. Pennington.Oxford 1980. Jahrbücherfür Geschichte Osteuropas 48 (2000) H 4 e FranzSteiner Verlag Wiesbaden GmbH, Sitz Stuttgart/Germany 482 Darra Goldstein were - beyond the factthat they were heavilyseasoned withgarlic. Of the foreignreporters, the best is Adam Olearius, a German scholar who travelledto Russia on an embassy from Holstein in 1647 and keenly observed Russian customs.3 Primaryaccounts from the Petrine era are highlyentertaining, and the carefulreader can finda good deal of informationabout theway people ate, even if this informationis offered only in passing. Given Peter's predilections,the cultureof drinkingis accorded far more space than the cultureof eating,but even so, the diaries of the envoys JustJuel, Friedrich ChristianWeber, and Johann-GeorgKorb all offerinsight into the foods, table settings,and etiquetteof Peter's reign.Like mostaccounts by foreigners,these works are oftenmarred by thecultural prejudices of theirauthors, specifically the aversion theyfrequently felt toward Russian food.4 In his treatise"On the Corruptionof Morals in Russia," Prince Mikhail Shcherbatovcited numerous instances of the ways in which the traditionalfoods and eating patternsof Russia had changedover thecourse of theeighteenth century. But Shcherbatov's conservative agenda oftenkeeps his pronouncementsfrom being trustworthy.5The best secondarysources are descriptiveRussian histories,such as Tereshchenko's comprehensive "Byt russkagonaroda," Kostomarov's "Domashniaia zhizn' i nravyvelikorusskogo naroda," Kliuchevskii'smonumental "Kurs russkoiistorii," and Pyliaev's "Staroe zhit'e". All of these worksoffer focussed discussions of traditionalRussian foodways,though unfortunately they rarelycite originalsources.6 Western secondary works are the disappointingexception here. For instance,Lindsey Hughes' comprehensivework on thePetrine era is excellentin everyother respect, but it fails to tellus anythingabout eighteenth-centuryeating habits or about thesignificant changes that occurred in Russian gastronomyunder Peter the Great. (Hughes does, however, devote considerablespace to Peter's drinkinghabits.)7 Smith and Christian'simportant "Bread and Salt" is helpfulfor understanding social backgroundand the economic challenges Russia faced over thecenturies, but it does not offerany sense of theaesthetic or culturalaspects of eating.8From Anthony Cross we can glean interestingtidbits about the consumptionof beer and ale in Russia, but he does not treatfoodstuffs in any depth,like Hughes paying attention to drinkrather than food,9 and Simon Dixon's recent"The Modernisationof Russia" does 3 The Travelsof Oleariusin Seventeenth-CenturyRussia. Trans,and ed. by Samuel H. Baron. Stanford1967. 'A « • « • -a- w • • « « « • • ■ v^ . * • « r « mm/' s'. « « ^ m « 1 * *" 4 f' f' f' y 11 Zapiski lusta lulia, datskagoposlannika pn rare veiikom [1 /uy-i i j. Moskva, univ. up. iöw tau subsequentquotations from lusta lui' are takenfrom the notes publishe in: Russkii arkhiv [1892] nos. 3 and 5; Friedrich Christian Weber The PresentState of Russia. Vol. 1-2. London 1722-23, reprint New York 1968; Johann-Georg Korb Diary of an AustrianSecretary of Legation at the Court of Peter the Great. Trans, and ed. by The Count MacDonnell. London 1863, reprintLondon 1968. 5 Mikhail Shcherbatov O povrezhdenii nravov v Rossii, in: On the Corruptionof Morals in Russia. Ed. and trans,with an introductionand notes by A. Lentin. Cambridge 1969. A. V. Tereshchenko Byt russkago naroda: narodnost , zhihshcha, domovodstvo, obraz zhizni, muzyka,svad'by, vremiachislenie,kreshchenie i pr. i pr. Tom 1-7. S.-Peterburg,tip. Ministravnutren- nykhdel, 1848; N. I. Kostomarov Domashniaia zhizn' i nravyvelikorusskogo naroda: utvar', odezh- da, pishcha i pife, zdorov'e i bolezni, nravy,obriady, priem gostei, in: Istoricheskiemonografii i issle- dovaniia. Tom 19. S.-Peterburg1887, pp. 3-314, reprintMoskva 1993; V. O. Kliuchevskii Istoriia russkogo byta: Chteniia v shkole i doma (1867), reprintMoskva 1995 (the original publication ap- peared as a supplementto the Russian translationof P. Kirchman's Istoriiaobshchestvennogo i chast- nogo byta); M. I. Pyliaev Staroe zhit'e: ocherki i razskazy. S.-Peterburg,tip. A. S. Suvorina, 1897. 7 Lindsey Hughes Russia in the Age of Peterthe Great. New Haven 1998. 8 R. E. F. Smith, David Christian Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge 1984. 9 Anthony Cross By the Banks of theNeva: Chaptersfrom the Lives and Careers of the Britishin Eighteenth-CenturyRussia. Cambridge 1997. GastronomieReforms under Peter the Great 483 not mentionfood at all.10Nevertheless, it is possible to stitchtogether the observati all of these sources intoportraits of certainmajor events. At the birth of Peter the First in 1672, a wondrous display of molded sugar-paste confectionsconcluded thecelebratory dinner prepared for Peter's proud father,Tsar Alexei Mikhailovich. The sugar conceits included "a cinnamonspice cake (kovrizhka)made with sugar1111 in the shape of theMuscovy coat of arms;a large,cone-shaped cinnamon spice cake decoratedwith colors, weighing 2 puds 20 pounds;1121large, molded sugar confections shaped like eagles with the royal orb, one whiteand theother red/131 each weighing1 M2puds' a 2-pudswan of moldedsugar; a 'w'ï-pudsugar duck;a
Load more

Recommended publications
  • Charles J. Halperin
    RussianStudiesHu 2020 Charles J. Halperin AN AGNOSTIC APPROACH TO IVAN THE TERRIBLE1 In order to demonstrate that everything significant about Ivan’s life is contested, this article attempts to catalog as many as possible of the contested major issues touching Ivan. The author defines what we donot know about Ivan as everything that is uncertain, disputed, contested, problematic, or unexplained, even or especially if some historians think we know it but cannot “prove” it beyond a shadow of a doubt. Consequently, the author is conflating problems of source provenance, definition of concepts, interpretation, context, contradiction, and comparison, and thus reducing suggestive analysis and probable explanation to the unknown. The author has organized this survey of our ignorance under thematic rubrics: Sources, Ivan’s Life, Political History, Social History, Religion and the Church, Economic History, Foreign Policy, and Ivan’s Legacy. Any historian who proposes to study Ivan should begin by realizing the degree of uncertainty attached to historical studies of his life and reign. Keywords: Muscovy, Ivan the Terrible, oprichnina, Simeon Bekbulatovich, Kazan’, Livonian War, insanity Charles J. Halperin – Ph.D. in History, Research Associate, Russian and East European Institute, Indiana University (303 East 8th Street, Apt 4, Bloomington, IN 47408-3574). E-mail: [email protected] 1 I wish to thank the anonymous reader for RussianStudiesHu for his thoughtful comments. DOI: 10.38210/RUSTUDH.2020.2.3 152 Charles J. Halperin “Everything significant about Ivan’s life is contested.”2 The only consensus among historians who have studied Ivan is confined to a bare-bones chronology of events which does not extend to explanations of their causation or evaluations of their significance.
    [Show full text]
  • FOUR SEASONS Moscow Tel: NOT Setemail: [email protected]
    FOUR SEASONS Moscow Tel: NOT_SETEmail: [email protected] OPENING DATE: October 2014 GENERAL MANAGER: Max Musto Physical Features Total Number of Rooms: 180 • Guest Rooms: 141 • Suites: 39 Design Aesthetic: • Restored 1930s exterior with unique assymetric design, with a glass-topped atrium at the building's centre • Dramatic, clean-lined interiors Architect: • Alexei Shchusev (original building) Interior Designer(s): • Richmond International Location: • Overlooking Manezhnaya Square, just steps from Red Square, the Kremlin, the Bolshoi Theatre, St. Basil's Cathedral and GUM shopping complex Amnis Spa Number of Treatment Rooms: 14 • Includes three couples suites Signature Treatments: • Modern interpretation of the traditional Russian banya experience Special Facilities: • Men's and women's lounges, hair salon and nail bar, indoor pool and spa cafe Dining Restaurant: Quadrum • Cuisine: Italian • Seating: 89 Restaurant: Bystro • Cuisine: All day dining; Russian Nordic dinner • Seating: 106 1 Restaurant: Amnis Café • Cuisine: Healthy refreshments served poolside • Seating: 15 Lounge: Moskovsky Bar • Cuisine: Zakuski (Russian tapas), crudo and international bar snacks • Seating: 88 Lounge: Silk Lounge • Cuisine: Cocktails, light fare, afternoon tea, French pastries • Seating: 68 Recreation On-site Activities Pools: 1 indoor pool • 148 sq. m / 1,593 sq. ft. • 2 m / 6.56 ft. deep • Special Features: no-fog glass topped atrium Fitness Facilities: • 198 sq. m / 2,131 sq. ft. • Weight training, studio classes, certified personal trainers on request • Equipment: Technogym For Families • Complimentary amenities for children • Babysitting services available upon request • Pet-friendly Meeting Rooms Total Size: 15,123 sq. ft. / 1,405 sq. m Largest Ballroom: 5,703 sq. ft. / 530 sq. m Second Banquet Room: 2,583 sq ft / 240 sq m Additional Meeting Rooms: 5 2 PRESS CONTACTS Natalia Lapshina Director of Public Relations and Communications 2, Okhotny Ryad Moscow Russia [email protected] +7 499 277 7130 3.
    [Show full text]
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era.
    [Show full text]
  • Brunch Menumenu
    brunchbrunch menumenu small plates, share and sides large plates, specials and sandwiches sweet patatas egg dishes featured glazed donut 6.5 savory spanish patatas bravas 7.5 breakfast burrito 12.5 bubbly breakfast 19.5 bourbon caramel served with ciabatta crostini queso, sofrito local cage-free eggs, avocado, peach bellini, scrambled eggs, peppers, onions, salsa verde mini red velvet pancake, brown roasted pineapple 9 smoked salmon 7.5 hash brown latkes 5.5 sugar glazed bacon, patatas scrambled egg flatbread 12.5 brown sugar caper, onion, egg bacon-onion jam, bravas, hollandaise sour cream cherry peppers, smoked bacon yougurt granola 8.5 smoked white fish mousse 5.5 red velvet pancakes 12.5 seasonal fruit white truffle fries 12.5 m‘stones eggs benedict 17.5 pure vermont maple syrup, house-made ricotta parmesan lobster hollandaise, crispy whipped mascarpone frozen grapes 6.5 basil, parmesan, prosciutto challah french toast 13.5 candied pecans, feta aged balsamic 6.5 house-made fruit preserves, pure mediterranean mezze 7.5 vermont maple syrup hummus, baba ghanoush, feta, cherry tomatoes raw pork sandwich vegan chef’s cheese board 16.5 peppadew peppers 6.5 boucheverette bacon skillet 7.5 lox and bagel 14.5 szechuan eggplant 14.5 goat cheese, local honey sheep’s milk, fr applewood smoked brown sugar bagel alley “everything”, cream tofu, peppers, steamed crispy rice, cheese, capers, onion, tomato bok choy jumbo shrimp cocktail 2.95/ea tomba embutido bombeiro 8.5 goat’s milk, vt croque madame 13.5 flaming sausage duo, 2 sauces chilled oyster
    [Show full text]
  • Download Download
    Volume 21, Number 1 A TRINITY OF SIBERIAN EASTER-SEASON MEALS Sharon Hudgins © Sharon Hudgins All Rights Reserved The copyright for individual articles in both the print and online version of the Anthropology of East Europe Review is retained by the individual authors. They reserve all rights other than those stated here. Please contact the managing editor for details on contacting these authors. Permission is granted for reproducing these articles for scholarly and classroom use as long as only the cost of reproduction is charged to the students. Commercial reproduction of these articles requires the permission of the authors After the breakup of the Soviet Union in late special foods that were traditionally eaten on 1991, a number of major social, political, and Russian Orthodox holidays were prepared, economic changes began to occur in the newly sometimes surreptitiously, by far fewer cooks established Russian Federation, the largest than in earlier tsarist times. In many families, successor state to the former Union of Soviet culinary-religious traditions were not passed on Socialist Republics. Democratic elections were from one generation to the next, and many held, many restrictions on foreign travel and on personal recipes for dishes with religious religious institutions were lifted, and both a significance were lost when women of the older market economy and a free press began to generation passed away.2 In the 1990s, however, develop. A new class of relatively wealthy after seven decades of relative dormancy, interest business-people (legitimate and otherwise) soon in these holiday foods began to increase as more emerged, with plenty of Russian rubles (and and more Russians began returning to the foreign hard currency) to spend at home and religious practices of their ancestors--or, if they abroad.
    [Show full text]
  • At T He Tsar's Table
    At T he Tsar’s Table Russian Imperial Porcelain from the Raymond F. Piper Collection At the Tsar’s Table Russian Imperial Porcelain from the Raymond F. Piper Collection June 1 - August 19, 2001 Organized by the Patrick and Beatrice Haggerty Museum of Art, Marquette University © 2001 Marquette University, Milwaukee, Wisconsin. All rights reserved in all countries. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage or retrieval system without the prior written permission of the author and publisher. Photo credits: Don Stolley: Plates 1, 2, 4, 5, 11-22 Edward Owen: Plates 6-10 Dennis Schwartz: Front cover, back cover, plate 3 International Standard Book Number: 0-945366-11-6 Catalogue designed by Jerome Fortier Catalogue printed by Special Editions, Hartland, Wisconsin Front cover: Statue of a Lady with a Mask Back cover: Soup Tureen from the Dowry Service of Maria Pavlovna Haggerty Museum of Art Staff Curtis L. Carter, Director Lee Coppernoll, Assistant Director Annemarie Sawkins, Associate Curator Lynne Shumow, Curator of Education Jerome Fortier, Assistant Curator James Kieselburg, II, Registrar Andrew Nordin, Preparator Tim Dykes, Assistant Preparator Joyce Ashley, Administrative Assistant Jonathan Mueller, Communications Assistant Clayton Montez, Security Officer Contents 4 Preface and Acknowledgements Curtis L. Carter, Director Haggerty Museum of Art 7 Raymond F. Piper, Collector Annemarie Sawkins, Associate Curator Haggerty Museum of Art 11 The Politics of Porcelain Anne Odom, Deputy Director for Collections and Chief Curator Hillwood Museum and Gardens 25 Porcelain and Private Life: The Private Services in the Nineteenth Century Karen L.
    [Show full text]
  • Late Night Menu – Friday, Saturday
    MOSCOW 57 - LATE NIGHT MENU – FRIDAY, SATURDAY SOUP- 8 BORSCHT GEORGIAN TOMATO SOUP hearty soup with beets and cabbage tomatoes, onions, cilantro, egg yolk, lemon gfb v served with sour cream & dill gf v ZAKUSKI (Russian Tapas) M57 ZAKUSKI TROIKA-Small 7/Large 13 v ROSE PETAL & MINT YOGURT trio of Rose Petal & Mint Yogurt with Pomegranate WITH POMEGRANATE – 7 Silk Road Lima Bean Hummus with pita gfb v Eggplant Caviar EGGPLANT CAVIAR – 8 SILK ROAD LIMA BEAN HUMMUS – 8 roasted eggplant with peppers, onions & tomato with pita gfb v with black bread gfb v NEAR ABROAD PLATE – 15 THE PICKLE GUYS PICKLE PLATE – 6 gf v medjool dates, walnuts, pistachios, almonds, dried apricots, sugared ginger, pomegranate, SPASO HOUSE CHEESE PLATE - 15 feta cheese, fresh mint gf v chef’s assortment of cheeses and crackers (Spaso house is the US Ambassadors residence in DEVILLED EGGS (2 pieces) Moscow) v with sour cream & dill – 4 gf v with salmon roe – 6 gf SHRIMP COCKTAIL – 12 4 shrimp with M57 Russian dressing PULLED PORK SLIDERS -15 & cocktail sauce gf v Georgian spices, pomegranate or BBQ sauce OUR FLATBREADS Smoked Salmon Flatbread - 13 Kupati Flatbread – 13 Samarkand Flatbread – 9 (Georgian Sausage) (tomatoes, cucumber, red onion & feta) M57 CAVIAR SELECTIONS gfb with toast points, capers chopped egg & onion (subject to availability) MINI TASTING - 28 ROYAL SIBERIAN - 95 3 dollops of caviar in spoons: Salmon Roe, Classic (USA or China) Transmontanus, Royal Siberian TSAR IMPERIAL SIBERIAN – 127 ALASKAN SALMON ROE - 55 (USA or China) (Wild Coho) ROYAL OSSETRA
    [Show full text]
  • The Chronicle of Novgorod 1016-1471
    - THE CHRONICLE OF NOVGOROD 1016-1471 TRANSLATED FROM THE RUSSIAN BY ROBERT ,MICHELL AND NEVILL FORBES, Ph.D. Reader in Russian in the University of Oxford WITH AN INTRODUCTION BY C. RAYMOND BEAZLEY, D.Litt. Professor of Modern History in the University of Birmingham AND AN ACCOUNT OF THE TEXT BY A. A. SHAKHMATOV Professor in the University of St. Petersburg CAMDEN’THIRD SERIES I VOL. xxv LONDON OFFICES OF THE SOCIETY 6 63 7 SOUTH SQUARE GRAY’S INN, W.C. 1914 _. -- . .-’ ._ . .e. ._ ‘- -v‘. TABLE OF CONTENTS PAGE General Introduction (and Notes to Introduction) . vii-xxxvi Account of the Text . xxx%-xli Lists of Titles, Technical terms, etc. xlii-xliii The Chronicle . I-zzo Appendix . 221 tJlxon the Bibliography . 223-4 . 225-37 GENERAL INTRODUCTION I. THE REPUBLIC OF NOVGOROD (‘ LORD NOVGOROD THE GREAT," Gospodin Velikii Novgorod, as it once called itself, is the starting-point of Russian history. It is also without a rival among the Russian city-states of the Middle Ages. Kiev and Moscow are greater in political importance, especially in the earliest and latest mediaeval times-before the Second Crusade and after the fall of Constantinople-but no Russian town of any age has the same individuality and self-sufficiency, the same sturdy republican independence, activity, and success. Who can stand against God and the Great Novgorod ?-Kto protiv Boga i Velikago Novgoroda .J-was the famous proverbial expression of this self-sufficiency and success. From the beginning of the Crusading Age to the fall of the Byzantine Empire Novgorod is unique among Russian cities, not only for its population, its commerce, and its citizen army (assuring it almost complete freedom from external domination even in the Mongol Age), but also as controlling an empire, or sphere of influence, extending over the far North from Lapland to the Urals and the Ob.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Russian Civil Law
    RUSSIAN CIVIL LAW. MICHAEL-PETER THE GREAT. PART III.* Upon the death of Feodore (1598) the signs of an impend- ing dbfcle were so positive that few men had any hope for the future unity of Russia. Indeed, had not the Christian faith been so embedded among all classes it is probable that all the heroic deeds for national cohesion would have gone for naught. In the d~sarroie following the realization that the House of Rurik was ended the people first looked to the Patriarch Job for guid- ance until the question of succession could be settled. There were also the traditional patriarchal characteristics of autocratic government to be considered in dealing with the masses. The chief of a great family had passed away and no elder survived to assume the headship. The Catholics of Poland menaced on the west, Islam pressed on the east, Orthodox Russia had, strife within her own tent, wept and would not be comforted. Thus "was inaugurated the fifteen years of Russian history' known as the "Period of Troubles" (smutnoye vremya), marked by the convulsions incident to the extinction of an old regime of absolutism, ignorance, and superstition and the birth of a new, enlightened, and progressive dynasty. Law, order, and political rights gained little affirmatively during this period but profited much negatively by the destruction of theories that had become impracticable and oppressive. It is significant in its radicalism that the man selected to succeed Feodore was Boris Godunov (1598-1605), of Tartar descent. It was inevitable, however, that he should not found a Russian dynasty and that he should be tormented by his past cruelty in the form of a false pretender who claimed to be that * For Parts I and II, see numbers of the AMERICAN LAW REGISTER for March and April, i9o4.
    [Show full text]
  • The Baltic Sea Region the Baltic Sea Region
    TTHEHE BBALALTTICIC SSEAEA RREGIONEGION Cultures,Cultures, Politics,Politics, SocietiesSocieties EditorEditor WitoldWitold MaciejewskiMaciejewski A Baltic University Publication Women and gender in history 42 in the Baltic region Marina Thorborg This chapter will focus on women and gender, the role, status, influence, and meaning of women in societies around the Baltic Sea set in a wider, historic, Euro-Asian context. An overview of what is now the Baltic states, Poland, and the Nordic countries will be given, while a more detailed treatise will be devoted to Russia and the Soviet Union as devel- opments there had wider implications for most of the people on the South-Eastern side of the Baltic Sea until 1991. Glossary Gender refers to culturally and socially constructed characteristics of women and men which change over time and place. This is the way a given society at a given time describes its women and men. Gender equality means that women and men are accorded: equal social value equal rights and obligations equal access to resources equal opportunities Internationally accepted definition of gender equality “Equality between women and men is a matter of human rights and a condition for social justice and is also a necessary and fundamental prerequisite for equality, development and peace. ...The principle of shared power and responsibility should be established between women and men at home, in the workplace and in the wider national and international communities.” (Platform of Action adopted by the UN Fourth World Conference on Women, Beijing,1995) Gender roles refers to roles which are socially and culturally, but not biologically, ascribed to women and men.
    [Show full text]
  • For a Start and to Share Meat and Poultry Fish Sides Soup Russian Dumplings Bakery
    Russian Zakuski — for a start and to share Zakuski are typical Russian appetisers best shared among guests. Enjoy a proper Zastolye (tableful), a variation of savoury Zakuski alongside our selection of vodka infusions Ossetra caviar (30 / 50 g) . BEST . 30 / 50 Salo — cured pork belly . 6 PRICE served with blinis IN TOWN Herring on boiled potatoes . 7.5 Salmon roe (100 g) . 25 Shuba — dressed herring salad . 7.5 served with 5 blinis Olivier salad . 7.5 Aubergine caviar . 7 famous Russian salad, with chicken and salmon roe Pickled cucumbers . 4 Russian vinegret . 7.5 Pickled tomatoes . 4.5 with pickled mushrooms and garden green peas Pickled cabbage . 4 Burrata salad . 11 with roasted aubergines Pickled mushrooms . 4.5 Selection of pickles . 9 Vodka platter . .15 Bowl of marinated olives . 4 mixed pickles, cured pork belly, and herring Bakery Fish Pirozhok is a traditional Russian small baked bun. Sturgeon fillet . 17 We bake them in-house every day served with burnt cauliflower and Avruga caviar Pirozhki with meat, 2 pcs . 5 Alaska crab cakes . .16 served with homemade Aioli and salad Pirozhki with cabbage and egg, 2 pcs . 5 Pirozhki with mushrooms, 2 pcs . 5 Meat and poultry Kurnik Russian pie . 10 Beef Stroganoff . 18 with chicken and mushrooms, served with seasonal salad sautéed new potato, buckwheat or mashed potatoes on the side Soup Cabbage rolls from the Russian oven . .15 served with béchamel sauce and homemade Adjika Borsch Krasnodarsky with beef . 8 Rib Eye steak . 24 Ukha Donskaya with salmon and cod . 8 with shiitake and truffle mashed potatoes Traditional Okroshka .
    [Show full text]