The land of Soviets
A personal exploration of Russian food history and culture.
DOI:
https://doi.org/10.24135/gq2ykd52Keywords:
Food culture, food history, RussiaAbstract
Creatively presented in the form of a vintage Soviet newspaper, Ekaterina (Kate) Chugunova's work takes a look at some of the historical influences that have shaped Russian cuisine.
References
Part 1
Goldstein, D. (1995). Russia, Carême, and the Culinary Arts. 691–715.
Goldstein, D. (2022). The Kingdom of Rye (1st ed.). University of California Press.
Harding, G. (2020). Drinking and Dining à la Russe in the Long Nineteenth Century. Dublin Gastronomy Symposium. https://doi.org/10.21427/9vyx-va77
Harding, G. (2021a). Dinner Is the Great Trial: Sociability and Service à la Russe in the Long Nineteenth Century. https://doi.org/10.21427/ETPS-Q755
Harding, G. (2021b). The making of modern champagne: How and why the taste for and the taste of champagne changed in nineteenth century Britain. Consumption Markets & Culture, 24(1), 6–29. https://doi.org/10.1080/10253866.2020.1713765
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Part 2
Britenkova, L., & Bohne, H. (2024). D.2 Tea on stand: Samovars and spirit kettles. In H. Bohne, Tea Cultures of Europe: Heritage and Hospitality (pp. 143–172). De Gruyter. https://doi.org/10.1515/9783110758573-013
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Goldstein, D. (2022). The Kingdom of Rye (1st ed.). University of California Press.
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Part 3
Fagan, B. M. (2006). Fish on Friday: Feasting, fasting, and the discovery of the New World. Basic Books.
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Kelly, C. (2024). Russian food since 1800: Empire at Table (1st ed.). Bloomsbury Academic. https://www.perlego.com/book/4319073/russian-food-since-1800-empire-at-table
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Masterovoy, A. (2013). Eating Soviet: Food and Culture in USSR. CUNY Academic Works. https://academicworks.cuny.edu/gc_etds/5721
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Part 4
Geist, E. (2012). Cooking Bolshevik: Anastas Mikoyan and the Making of the Book about Delicious and Healthy Food. The Russian Review, 71(2), 295–313. https://doi.org/10.1111/j.1467-9434.2012.00654.x
LeBlanc, R. D. (2016). The Mikoyan Mini-Hamburger, or How the Socialist Realist Novel about the Soviet Meat Industry Was Created. Gastronomica, 16(2), 31–44. https://doi.org/10.1525/gfc.2016.16.2.31
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Part 5
Gallani, B. (2015). Dumplings: A Global History. Reaktion Books, Limited. http://ebookcentral.proquest.com/lib/aut/detail.action?docID=1939082
Goldstein, D. (2022). The Kingdom of Rye (1st ed.). University of California Press.
Hudgins, S. (2019). Sourcing and Saving Food in Siberian Kitchens. Gastronomica, 19(3), 29–40. https://doi.org/10.1525/gfc.2019.19.3.29
Lakhtikova, A., Brintlinger, A., Glushchenko, I., & Anastasia Lakhtikova, A. B. (2019). Seasoned Socialism. Indiana University Press.
McWilliams, M. (Ed.). (2013). Wrapped & stuffed foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books.
Molokhovets, E. (1998). Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives. Indiana University Press.
Papashvily, H., & Papashvily, G. (1971). The Cooking of Russia (Original English Language Edition). Time Inc.
Part 6
Bogdanov, K. (n.d.). Soviet Champagne: A Festive History. Institute of Russian Literature (Pushkin House), Russian Academy of Sciences, 233–244.
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Goldstein, D. (1995). Russia, Carême, and the Culinary Arts. The Modern Humanities Research Association and University College London, School of Slavonic and East European Studies, 691–715.
Goldstein, D. (2022). The Kingdom of Rye (1st ed.). University of California Press.
Harding, G. (2020). Drinking and Dining à la Russe in the Long Nineteenth Century. Dublin Gastronomy Symposium. https://doi.org/10.21427/9vyx-va77
Harding, G. (2021). The making of modern champagne: How and why the taste for and the taste of champagne changed in nineteenth century Britain. Consumption Markets & Culture, 24(1), 6–29. https://doi.org/10.1080/10253866.2020.1713765
Jones, A. (1994). The stories behind the labels: The history, romance & characters of the world of wine and drink. Crawford House Publishing.
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Kniazeva, M., Charters, S., Kniazeva, M., & Charters, S. (2014). Authenticity in the Mirror of Consumer Memories, or Drinking Champagne in Russia (authenticity-in-the-mirror-of-consumer-memories-or-drinking-champagne-in-russia) [Chapter]. Https://Services.Igi-Global.Com/Resolvedoi/Resolve.Aspx?Doi=10.4018/978-1-4666-6242-1.Ch007; IGI Global Scientific Publishing. https://doi.org/10.4018/978-1-4666-6242-1.ch007
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Part 7
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Syutkin, P. (2024). Russian Cuisine—History and Modernity. Part IV. 2023, The Articles by Olga and Pavel Syutkin Published in The Moscow Times (May - Oct. 2023). Translated by Michele A. Berdy. https://www.academia.edu/125112863/Russian_Cuisine_history_and_modernity_Part_IV
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Part 8
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Kelly, C. (2024). Russian food since 1800: Empire at Table (1st ed.). Bloomsbury Academic. https://www.perlego.com/book/4319073/russian-food-since-1800-empire-at-table
Koenker, D. P. (2018). The Taste of Others: Soviet Adventures in Cosmopolitan Cuisines. Kritika: Explorations in Russian and Eurasian History, 19(2), 243–272. https://doi.org/10.1353/kri.2018.0015
Original Sacher-Torte Recipe | Hotel Sacher, Austria. (n.d.). EN. Retrieved 30 October 2025, from https://www.sacher.com/en/original-sacher-torte/recipe/
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Slater, N. (2007, December 30). It’s the torte that counts. The Guardian. https://www.theguardian.com/lifeandstyle/2007/dec/30/recipes.foodanddrink
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Copyright (c) 2026 Ekaterina (Kate) Chugunova
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