Russian Food in Historical Essay, Dictionary and Selected Recipes

The book provides a historical overview of the development of Russian cuisine, describes traditional tableware and the first restaurants, and also includes recipes of forgotten dishes. It’s not just a collection of recipes, though they are here. The publication tells about the formation of the “Russian menu” and its unique features—about the utensils our ancestors used, the beginnings of Russian fast food, and the first restaurants. The book discusses proverbs, idioms, and beliefs related to food, the history of Russian cookbooks, and the origins of many gastronomic terms. The second part includes recipes for forgotten Russian dishes mentioned in historical and fictional literature. The author is Olga Dunaevskaya, a philologist and writer.