Cuisines
Russian Cuisine
Citation Formats
General Reference
APA Style
BibTeX
Russian cuisine has peasant roots in rye bread and grain porridges of buckwheat, wheat, millet and rye, with cabbage soups, salting, pickling and fermentation as essential preservation methods against a harsh climate that makes agriculture unviable much of the year. Aristocratic Russian cooking was reshaped from the eighteenth century onward by French culinary technique and, later, French chefs such as Marie Antoine Careme, who introduced fine mincing, sauces and course sequencing to the tables of the Russian nobility.
Facts
Signature TechniqueLactic acid fermentation for preserving vegetables, mushrooms and grain based beverages such as kvass through a long, agriculturally difficult winter. 1 Origin RegionRussia, Eastern Europe and northern Asia. 1 Cross-Tradition Connections
Associated With
French Cuisine, Cuisines Aristocratic Russian cuisine imitated French court cooking from the eighteenth century, and French chefs working in Russia, Marie Antoine Careme among them, introduced fine mincing, sauces and course sequencing.
Expresses Tradition
Features Dish
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Russia, originated there.
Sources
1. Exploring the History of Russian Cuisine (Russia Beyond)
Russian Cuisine (Wikipedia)
WikipediaHistoryQuote, History
Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey.
The Paradox of Pelmeni (The Moscow Times)
Pavel and Olga Syutkin, The Moscow Times, 2022Features Dish: PelmeniView the Source Reader Challenges (0 open reader challenges)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.
View At A Past Year
The atlas records no dated fact of its own for this entry, so there is no other year to choose.