Russian cuisine: from myth to science. 2nd edition. Syutkina O.A., Syutkin P.P.

The kitchen is one of the most mythologized parts of Russian culture. Talking about it is filled with stereotypes: often they distort the facts and create an almost fantastic idea of ​​the emergence of dishes and the conditions in which they were prepared and served. Meanwhile, the real history of Russian cuisine is more interesting and more complicated than the created myths: the changes that it underwent were closely related to social life, politics, economics, and the influence of other cultures.

The book of famous cuisine historians Olga and Pavel Syutkin is a study that arranges many points over "I". How did the Russian stove appear, what role in the formation of the kitchen was played by religion, what really were dishes that are perceived today as stereotypically Russians, how did the culinary traditions change in Soviet times? The book contains original recipes for many dishes, including almost forgotten; Ear, Vereshchak, Sbiten or Botvini you can cook today.