Soviet cuisine
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Soviet cuisine, the common cuisine of the
Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well.[1]
To a significant extent it was reflected in and formed by The Book of Tasty and Healthy Food, first printed in 1939, following the directions of Anastas Mikoyan.[2]
See also
References
- Project MUSE 488176.
- ^ Russell, Polly (16 August 2013). "The history cook: The Book of Tasty and Healthy Food". Financial Times.
Further reading
- Wheeler, Sara (13 September 2013). "Beyond Borscht". The New York Times.
- Voronina, Tatiana (2016). "From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia". In Oddy, Derek J.; Atkins, Peter J.; Amilien, Virginie (eds.). The Rise of Obesity in Europe: A Twentieth Century Food History. Routledge. pp. 33–44. ISBN 978-1-317-01756-1.
- Pirogovskaya, Maria (August 2017). "Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s". Journal of Modern European History. 15 (3): 330–349. S2CID 148597819.
- Jacobs, Adrianne K. (2013). "V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia". Cahiers du monde russe. 54 (1–2): 165–186. .
- Gronow, Jukka; Zhuravlev, Jukka (2011). "The book of tasty and healthy food: The establishment of Soviet haute cuisine". In Strong, Jeremy (ed.). Educated Tastes: Food, Drink, and Connoisseur Culture. U of Nebraska Press. pp. 24–57. ISBN 978-0-8032-1935-9.
