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RUSSIA
A Multi-Cuisine
Culinary Delight
The culture of Russia is a hybrid
one created from the cultures of
the nationalities of this
multinational state and the result
of development over several
distinct epochs.
Historically, the dominating
position in Russia is occupied by
Kamil R. Galiev the Russian culture, the culture of
Russian Trade Commissioner Russian language and Russian
nationality; this is partly because
Russians constitute the vast majority of the population in
the country, and partly because many times in the History
of Russia the cultures of other nationalities were
suppressed through russification, see for instance Ems
Ukaz.
Russian cuisine
From the time of Catherine the Great, every
family of influence imported both the
products and personnel - mainly German,
Austrian, and French - to bring the finest,
most rare, and most creative foods to their
table. This is nowhere more evident than
in the exciting, elegant, highly nuanced,
and decadent repertoire of the Franco-
Russian chef. Many of the foods that are
considered in the West to be
traditionally Russian actually come from
the Franco-Russian cuisine of the
18th and 19th centuries and
include such widespread
dishes as Veal Orloff, Beef
Stroganoff, and Sharlotka
(Charlotte Russe).
Russian cuisine derives its rich and
varied character from the vast and
multicultural expanse of Russia. Its
foundations were laid by the
peasant food of the rural
population in an often harsh
climate, with a combination
of plentiful fish, poultry,
game, mushrooms,
berries, and honey.
Crops of rye, wheat,
barley, and millet
provided the ingredients
for a plethora of breads,
pancakes, cereals,
kvass, beer, and vodka. Flavourful soups and stews
centred on seasonal or storable produce, fish, and
meats. This wholly native food remained the staples for
the vast majority of Russians well into the 20th century.
Lying on the northern reaches of the ancient Silk Road, as
well as Russia's close proximity to the Caucasus, Persia,
and the Ottoman Empire has provided an inescapable
Eastern character to its cooking methods (not so much in
European Russia but distinguishable in the North
Caucasus).
The politics of the Soviet Union with respect to culture was
controversial: on one side there was a politically-
motivated desire to create a "Soviet people", which was
expressed in the notion of Soviet culture, exemplified by
Socialist Realism. From the other side there were
periodical campaigns of preservation of national
cultures: every ethnicity had "great national writers" and
folk cultural practices were officially supported.
Russia's great expansions of territory, influence, and
interest during the 16th-18th centuries brought more
refined foods and culinary techniques. It was during this
period that smoked meats and fish, pastry cooking,
salads and green vegetables, chocolate, ice
cream, wines, and liquor were imported from
abroad. At least for the urban aristocracy and
provincial gentry, this opened the doors for the
creative integration of these new foodstuffs
with traditional Russian dishes. The result is
extremely varied in technique, seasoning, and
combination.
Soups
OPEN TRADE 50
Oct-Dec 2007