Research work (project) on literature on the topic “Traditions of the Russian feast in works of art.” Classic Russian dishes in classical Russian literature Feasts in Soviet fiction

A. Voloskov. “At the tea table”

In descriptions of feasts, Russian literature literally comes close to painting - “verbal still lifes” of great writers capture the imagination no less than real still lifes painted famous artists on canvas or cardboard, and one is not inferior to the other in brightness and “delicacy”.

Let's start with Pushkin - Evgeny Onegin visits the restaurant " Talon » (St. Petersburg, Nevsky Prospekt) :

Entered: and there was a cork in the ceiling,
The current flowed from the comet's fault,
Before him roast-beef is bloody,
And truffles, the luxury of youth,
French cuisine has the best color,
And Strasbourg's pie is imperishable*
Between live Limburg cheese
And a golden pineapple.

*) A specially prepared pate of duck liver, truffles and hazel grouse in a thin crispy dough shell.

After the restaurant, Onegin immediately rushed to the theater:

Thirst asks for more glasses
Pour hot fat over cutlets,
But the ringing of the Breguet reaches them,
That a new ballet has begun.

In “Excerpts from Onegin’s Travels” another restaurant is mentioned - the Odessa restaurant Oton and its famous oysters:

What are oysters? We've arrived! O joy!
Gluttonous youth flies
Swallow from sea shells
Hermits fat and alive,
Lightly sprinkled with lemon.
Noise, controversy - light wine
Brought from the cellars
On the table by the helpful Otho;
The hours are flying, and the score is terrible*
Meanwhile, it grows invisibly.

*) Oysters in the 1st half of the 19th century were a very expensive pleasure - the cost of a hundred oysters in a restaurant reached 100 rubles (for example, an army captain then earned these same 100 rubles a month, and 1 kg of fresh meat cost 40-50 kopecks .).

Ivan Andreevich Krylov:

The famous Russian fabulist was endowed with many other talents: he knew five foreign languages; played the violin excellently; had great health - until the very cold, he swam in the Neva, quickly breaking through the young ice with his huge body, weighing well over 100 kg. But his main joy was food. Frankly speaking, Ivan Andreevich Krylov was a rare, simply monstrous glutton. As P. Vyazemsky once said about Krylov, it was easier for him to survive the death of a loved one than to miss lunch. Here is the recollection of a contemporary: “For one lunch, to which Ivan Andreevich devoted at least three hours, he absorbed an incredible amount of food: three plates of fish soup, two dishes of pies, several veal chops, half a fried turkey, and for dessert a large pot of Guryev porridge.” .* Pushkin, with whom we began our story, loved Krylov and called him a “pre-original carcass.”

*) Porridge, prepared fromsemolinawith milk and nuts (walnuts, hazelnuts,almonds), dried fruits, creamy foam.

N.V. Gogol - “Dead Souls” (Chichikov listened to how the owner of the estate, Pyotr Petrovich Rooster, ordered his cook a “decisive dinner”):
- Yes, make a pie with four corners. In one corner put me sturgeon and elm, in the other put buckwheat porridge, and mushrooms with onions, and sweet milk, and brains, and what else you know... Yes, so that on one side it, you know, would turn brown, and on the other let her go easy. Yes, from the underside, from the underside, bake it so that it crumbles, so that it is all penetrated, you know, with juice, so that you don’t even hear it in your mouth - it would melt like snow... Yes, just make me some pork rennet*. Place a piece of ice in the middle so that it swells well. Yes, so that the sturgeon has a richer lining, a side dish, a richer side dish! Cover it with crayfish, and fried small fish, and fill it with minced meat from snowflakes, and add small chopped mushrooms, horseradish, and milk mushrooms, and turnips, and carrots, and beans, and isn’t there any other root there?..

*) Pork stomach stuffed with ground pork by-products (liver, kidneys, tongue, ears), various vegetables and spices, baked in the oven; a piece of ice placed inside in the oven turns into steam and makes the rennet porous, soft and tender.

I. A. Goncharov - “Oblomov”:

The whole house discussed dinner... Everyone offered their dish: some soup with giblets, some noodles or stomach, some tripe, some red, some white gravy for the sauce... Taking care of food was the first and main concern in life in Oblomovka. What calves grew fat there for the annual holidays! What a bird was raised!.. Turkeys and chickens assigned to name days and other special days were fattened with nuts, geese were deprived of exercise, forced to hang motionless in a sack a few days before the holiday, so that they would swim with fat. What stocks there were of jams, pickles, and cookies! What honeys, what kvass were brewed, what pies were baked in Oblomovka!

A.P. Chekhov - from the story “Siren” (the case takes place in the deliberation room of the court, where everyone has gathered to make a decision):

“Well, when you enter the house,” the court secretary began, “the table should already be set, and when you sit down, now put a napkin in your tie and slowly reach for the decanter of vodka.” The court clerk painted a look of bliss on his sweet face. - As soon as you have drunk, you need to have a snack now.

“Listen,” said the chairman, raising his eyes to the secretary, “speak more quietly!” Because of you, I’m already ruining the second sheet.

- Oh, it’s my fault, Pyotr Nikolaich! “I’ll be quiet,” the secretary said and continued in a half-whisper: “Well, and you also need to eat skillfully, my soul Grigory Savvich.” You need to know what to eat. The best appetizer, if you want to know, is herring. If you ate a piece of it with onions and mustard sauce, now, my benefactor, while you still feel the sparks in your stomach, eat the caviar on its own or, if you wish, with a lemon, then a simple radish with salt, then again herring, but best of all , benefactor, salted saffron milk caps, if you cut them finely, like caviar, and, you know, with onions, with Provençal butter... delicious! But burbot liver is a tragedy!

“Hmm, yes...” agreed the honorary justice of the peace, squinting his eyes. - Also good for appetizers... sultry porcini mushrooms...

- Yes, yes, yes... with onions, you know, with bay leaves and all sorts of spices. You open the pan, and steam comes out of it, a mushroom spirit... sometimes even a tear comes out! Well, as soon as they brought the kulebyaka out of the kitchen, you immediately need to drink a second one.

More Chekhov - from the story “On Mortality”:

Court Councilor Semyon Petrovich Podtikin sat down at the table, covered his chest with a napkin and, burning with impatience, began to wait for the moment when the pancakes would begin to be served... But finally, the cook appeared with pancakes... Semyon Petrovich, risking burning his fingers, grabbed the two top, most hot pancakes and deliciously plopped them onto his plate. The pancakes were crispy, spongy, plump, like the shoulder of a merchant’s daughter... Podtykin smiled pleasantly, hiccupped with delight and doused them with hot butter. Then, as if whetting his appetite and enjoying the anticipation, he slowly, sparingly coated them with caviar. He poured sour cream on the places where the caviar did not fall... Now all that was left was to eat, wasn’t it? But No! grunted, opened his mouth... But then he was seized with an apoplexy.

L. N. Tolstoy – “Anna Karenina”:

When Levin entered the hotel with Oblonsky, he could not help but notice a certain peculiarity of expression, a kind of restrained radiance, on the face and throughout the entire figure of Stepan Arkadyevich. A waiter of Tatar appearance immediately flew up to them.

- If you order, your Excellency, a separate office will now be emptied: Prince Golitsyn with a lady. Fresh oysters received.

- A! oysters

Stepan Arkadyevich thought about it.

– Shouldn’t we change the plan, Levin? - he said, placing his finger on the map. And his face expressed serious bewilderment. -Are the oysters good? Look!

- Flensburg, your Excellency, no Ostend.

- Are the Flensburg ones fresh?

- Received yesterday, sir.

- So, shouldn't we start with oysters, and then change the whole plan? A?

- I don't care. The best thing for me is cabbage soup and porridge; but that’s not the case here.

- Porridge à la russe, would you like? - said the Tatar, like a nanny over a child, bending over Levin.

- Still would! Whatever you say, this is one of the pleasures of life,” said Stepan Arkadyevich. - Well, then give us, my brother, two oysters, or a few - three dozen, soup with roots...

“Prentanier,” the Tatar picked up. But Stepan Arkadyevich, apparently, did not want to give him the pleasure of naming the dishes in French.

- With roots, you know? Then turbot with a thick sauce, then... roast beef; Yes, make sure it’s good. Yes, capons, or something, and canned food.

The Tatar, remembering Stepan Arkadyich’s manner of not naming dishes according to the French map, did not repeat after him, but gave himself the pleasure of repeating the entire order according to the map: “Soup prentanière, turbot saus Beaumarchais, poulard à lestragon, macédoine de fruy...”.

M. Bulgakov –“The Master and Margarita” (Foka, in a conversation with the poet Ambrose, not wanting to eat the current “boiled portioned pike-perch”, recalls near the entrance to Griboyedov’s restaurant “at the cast-iron grate”* as it was before the October Revolution):

- Eh-ho-ho... Yes, it was, it was!.. Moscow old-timers remember the famous Griboyedov! What boiled portioned pike perch! It's cheap, dear Ambrose! Do you remember sterlet, sterlet in a silver saucepan, sterlet in pieces, arranged with crayfish necks and fresh caviar? What about cocotte eggs with champignon puree in cups? Didn't you like blackbird fillets? With truffles? Genoese quail? Ten and a half! Yes jazz, yes polite service! And in July, when the whole family is at the dacha, and urgent literary matters keep you in the city, on the veranda, in the shade climbing grapes, in a golden spot on a clean tablecloth, a plate of soup-prentanière? Remember, Ambrose? Well, why ask! I see from your lips that you remember. What are your pike perch these days! Do you remember great snipes, woodcocks, snipes, woodcocks in season, quails, waders? Narzan hissing in the throat?!..

*) Here Bulgakov describes a real Moscow building, Tverskoy Boulevard 25, also known as “Herzen’s House”, now the Literary Institute is located there. Gorky.

Isaac Babel - “Odessa Stories”:
... And now... we can return to the wedding of Dvoira Krik, the King's sister. Turkeys were served for dinner at this wedding. , fried chicken, geese, stuffed fish and fish soup, in which lemon lakes shone like mother-of-pearl. Flowers swayed like lush plumes above the dead goose heads. But is it possible that fried chicken is washed ashore by the foamy surf of the Odessa Sea? All the noblest of our contraband, all that the earth is famous for from end to end, did its destructive, its seductive work on that starry, that blue night. The foreign wine warmed the stomachs, sweetly broke the legs, stupefied the brains and caused belching, sonorous as the call of a battle trumpet. The black cook from the Plutarch, which arrived on the third day from Port Said, carried it beyond the customs line pot-bellied bottles of Jamaican rum, m oily Madeira, cigars from the plantations of Pierpont Morgan and oranges from the outskirts of Jerusalem. This is what the foamy surf of the Odessa Sea brings ashore...

Selection and comments by Mikhail Krasnyansky

Goals:

• show the beauty of culinary art and find confirmation of this on the pages of literature.
• teach respect for our ancient roots, honor the memory of our ancestors.

Student activities: The guys work in groups with elements of project activity.

Equipment: a disc with the song “Golden-Domed Moscow”, a table covered with a tablecloth with a samovar, painted spoons and bagels, cards with statements about tasty and healthy food, evaluation sheets.

Preliminary task: find poems, proverbs and sayings about tasty and healthy food, prepare a story about the traditions of Russian cuisine and prepare a national dish.

PROGRESS OF THE EVENT

The song “Golden-domed Moscow” is playing.

Leading: E. Bagritsky has the following lines:

Oh, the kingdom of the kitchen!
Who didn't praise your blue child
Over the roasting meat
Your light steam over the golden soup

– Many writers devoted at least a few lines in their works to describing food, feasts and the work of cooks:
Derzhavin, Pushkin, Chekhov, Gogol, Bulgakov. Culinary art has always been associated with the life, culture and traditions of the people. Today we will try to combine cooking and literature into a single whole, giving a literary background to the art of a cook, that is, your profession.

Presentation of tables:“Izba”, “Mansions”, “Cell” and guests

Leading: And here is the hostess of our feast, Lyudmila Svet Viktorovna. Who else but she should know all the traditions of the Russian feast (the story of the master p/o).

Leading. And now, before a hearty feast, it’s not a sin to stretch your legs. (Warm-up)

I wanted to throw a ball
And I invited guests to my place... [invited]

I bought flour, I bought cottage cheese,
I baked a crumbly... [pie]

Pie, knives and forks are here,
But for some reason the guests... [don’t come]

I waited until I had enough strength
Then a piece... [took a bite]

Then he pulled up a chair and sat down
And the whole pie in a minute... [ate]

When the guests arrived,
Even crumbs... [were not found]

What are we eating for? [at the table ]

We need goods. Which ones exactly – guess the riddles (1 riddle – 1 point)

Puzzles.

What do you pour into a frying pan?
Yes, they bend it four times?
I'll put it on - I'll steam it,
I'll take it out and fix it,
I'll rip this one off
I'll put another one.

Small, tasty
The wheel is edible.
I won't eat it alone
I'll share it with all the guys.

3. Stuffed cabbage rolls

Above are leaves
Below are leaves
In the middle is meat.

It curls around the nose, but is hard to handle.

5. Loaf

Lumpy, spongy, and lipped, and humpbacked,
and sour, and fresh, and red, and round,
and light, and soft, and hard, and brittle,
both black and white, and nice to all people.

The cereal is poured into the pan,
Fill with cold water
And they put it on the stove to cook.
And what can happen here?

In a dark stable there is a brown horse.

A great star has risen on the stove.
Without arms, without legs, he crawls up the mountain.
Without arms, without legs, he climbs a linden tree.

9. Boiling water

What's in your mouth
won't you hold it?

10. Kissel

Grandpa laughs
his fur coat is shaking.

11. Cutlet

It was created from minced meat,
They put it on the frying pan,
Cooked with boiling fat.
So what do we eat with a side dish?

Sits in a spoon with its legs dangling.

Always on top of the water?
I'll spread the sandwich
And they'll put it straight into your mouth.

A bee takes nectar from flowers
And in the hive he places it in the honeycombs.
And who will definitely name
What does the beekeeper pump then?

15. Milk

Liquid, not water, white,
Not snow.

White belyana,
I walked across the field,
I came home
It went from hand to hand.

Flat in a spoon, fluffy in a frying pan, fluffy on a plate.
From eggs and milk -
Let it fry slightly.
It always works out
Very tasty food.

A holiday for kings -
A lot of guests.
Everyone was invited
We were treated deliciously.

I'll take the dusty one, I'll make it liquid,
I throw it into the fire, it will be like a stone.

White as snow
In honor of everyone.
Got it in my mouth -
There he disappeared.
A white stone melts in water.
I'm white as snow
in everyone's honor
and you like me -
to the detriment of teeth.

The tomatoes were washed thoroughly
From them we got a paste,
Now add to the side dish.
What is that seasoning called?

Children don't like him very much
But it is useful to everyone in the world.

It’s black, it’s hot, and everyone loves it.
The hostess treats everyone,
He pours me into cups.

Expensive capital has nourished all souls.

Leading. You were given a task: find poems related to food (tables read poems - 2 points for 1 poem)
Leading. The next competition is a competition of proverbs and sayings (2 points for 1 proverb)

Leading. And now the most important competition of our holiday.

Story – 5 points
Dish – 10 points
Drink – 5 points

– And now we ask the guests to taste the dishes and evaluate the participants in today’s feast.

Song "Golden-domed Moscow".

Artistic description of various meals - a fairly common occurrence in literature. But some writers go further, presenting to the reader the process of preparing various dishes and drinks, giving fairly detailed descriptions of recipes. Using quotes from such literary works as a guide, one can create a real dinner menu, which is what we have tried to do.

1 Writer Alexander Kuprin (1870 - 1938) was by nature a reveler and a womanizer who loved to hang out and unable to tolerate the routine of everyday life. He knew a lot about food and drink and gained a reputation as a gourmet.

IN story “At rest” , which takes place in “ Shelter for elderly and infirm artists named after Alexei Nilovich Ovsyannikov”, one of the characters recalls the salad recipe he came up with:

Before For lunch, Stakanych prepared himself a salad of beets, cucumbers and Provençal oil. All these supplies were brought to him by Tikhon, who was friends with the old prompter. Lidin-Baidarov eagerly followed Stakanych's cooking and talked about what a wonderful salad he had invented in Yekaterinburg.

“I was standing in the “European” then,” he said, without taking his eyes off the hands of the prompter. - The cook, you know, is French, six thousand salary a year. There, in the Urals, when the gold miners arrive, there are such revelries... it smells of millions!..

“You’re all lying, actor Baydarov,” Mikhalenko interjected, chewing beef.

Get the hell out! You can ask anyone in Yekaterinburg, everyone will confirm for you... So I taught this Frenchman. Then the whole city deliberately went to the hotel to try it. So it was on the menu: salad a la Lidin-Baidarov. You see: put some salty milk mushrooms, thinly slice a Crimean apple and one tomato and chop in an onion, boiled potatoes, beets and cucumbers. Then, you know, mix all this, salt, pepper and pour vinegar and Provençal oil, and sprinkle a little fine sugar on top. And to go with this, melted Little Russian lard is also served in a gravy boat, you know, so that the cracklings float and sizzle in it... An amazing thing! - Baidarov whispered, even closing his eyes with pleasure”. A. I. Kuprin, “At rest” (1902)

2. Detective “Clownery” (trilogy “Escapade”, “Clowning”, “Cavalcade”) by an American writer Walter Satterthwaite tells the story of the adventures of two employees of the Pinkerton Agency in the early 20th century. This is not only a stylization of the American “hard-boiled detective”, but also a literary game, full of allusions and quotes. It is not without reason that the characters include Gertrude Stein and Ernest Hemingway. The detective also contains many “culinary” digressions - a tribute to the author’s past, who worked in bars and restaurants for many years.

The following excerpt gives one of the recipes for the main dish of French cuisine - Coq au vin (rooster in wine ). Despite the presence of the word “rooster” in the name, the dish is usually prepared from chicken.

When we finish, I'll go home for an hour. My wife will cook coq au vin (rooster in wine sauce) my mouth is already watering.
- Does she take red wine? - asked Ledoc.
“No,” answered the inspector, looking at him. - She takes white. Riesling.
- A! What about lardon? - He turned to me. “Slices of lard,” he explained.
“No,” said the inspector. - She fry the chicken in lard, then remove it from the pan. Add carrots, shallots and a little garlic. Of course, everything is finely chopped.
“Yes, of course,” agreed Ledoc.
- Brown the whole thing, put the chicken back in the pan and add equal amounts of Riesling and strong chicken stock.
- Ah, got it. Bouillon. Does he add more spices?
- After she thickens the sauce with chicken yolk mixed with a little cream, she adds lemon juice and a little plum brandy.
- Plum brandy. Very interesting. - Ice nodded thoughtfully. - Thank you.
“Please,” said the inspector.”. Walter Satterthwaite, “Clowning” (1998)

3. Royal Police Commissioner Nicolas Le Flock is a historical hero detectives Jean-François Parot , set during the time of Louis XV. To date, 11 books by the writer have been published, but Nicolas Le Floc gained particular popularity thanks to the series of the same name, which began in 2008 and has already endured 6 seasons. Descriptions of the adventures of the commissar - a professional detective and an amateur cook - alternate with detailed description dishes and recipes for their preparation. Jean Francois Parot , writer and historian, used authentic 18th-century recipes for his detective stories. The excerpt below contains a recipe for making potatoes that were exotic at that time.

PRibor, bread and a bottle of cider were on the table. Having settled down, he poured a glass of cider and filled his plate with food. His mouth watered at the sight of the delicious vegetables in a delicate white sauce, on the surface of which floated pieces of finely chopped parsley and chives. Katrina, sharing with him the recipe for this delicious dish, did not forget to remind him that you cannot be impatient at the stove if you want to get a decent result.
First of all, it is necessary to select several potatoes of equal size, or “plump” ones, as Katrina called potato tubers. Then wash them, treat them and carefully remove the peel, trying to give them a rounded shape without protrusions. Cut into pieces lard, throw it into a deep frying pan and simmer over low heat until the lard gives up all its juice, and then remove it from the frying pan, trying to prevent it from starting to burn. The cook explained, place the potatoes in hot fat and fry until golden brown. Don't forget to add a couple of unpeeled garlic cloves, a pinch of cumin and a bay leaf. Gradually the vegetables will become crispy. Continue to fry, carefully turning over, for some more time, so that the middle of the vegetable becomes soft, and only then, and not before, sprinkle a good spoonful of flour on top and saute the flour with the vegetables with confident movements, and after sautéing, pour in half a bottle of Burgundy wine. Well, of course, add salt and pepper, and then leave to simmer over low heat for another good two quarters of an hour. When the sauce reduces, it will become tender and velvety. Light and fluid, it will gently embrace the crumbly potatoes in a crispy crust that melt in your mouth. There is no good cooking without love, Katrina repeated.» Jean-François Parot, “The Mystery of the Rue Blanc-Manteau” (2000)

4. In the novel Yuliana Semenova“ Expansion - I. Along the Razor’s Edge” , which talks about the work Soviet intelligence officer Stirlitz in the post-war period, there is one unusual coffee recipe. Its originality lies in the presence of such an unexpected ingredient as... garlic. This ancient recipe has a mysterious name “ The Old Moor's Secret”.

Jacobs went to the fireplace, where he had a coffee grinder and a small electric stove with copper turrets. Quickly and beautifully, somehow like a witch, he began making coffee, explaining:
- They gave me a recipe in Ankara, it’s fabulous. Instead of sugar - a spoonful of honey, very liquid, preferably linden, a quarter of a clove of garlic, this ties together the meaning of coffee and honey, and, most importantly, do not let it boil.
Everything that has boiled over is meaningless. After all, people who have suffered excessive overload - physical and moral - lose themselves, don’t you think?” Yulian Semenov "Expansion - I. Along the razor's edge" (1984)

5. A glass of cognac will be a worthy end to the meal. According to the rules of modern etiquette, cognac should be drunk only as a digestif, i.e. at the end of the meal. Perfect for him savory appetizer “Nikolashka”.

Such a strange name is associated with the name of the last Russian Tsar Nicholas II, who allegedly invented this snack. And you can learn how to cook it from a fragment of a science fiction novel by Sergei Lukyanenko, full of culinary descriptions.

INAt first he began to prepare the appetizer. Grind the sugar in a coffee grinder to a light powder and pour it into a saucer. He threw a dozen coffee beans into the mill and turned them into dust, unsuitable even for espresso. Mixed with sugar. Now all that remained was to cut the lemon into thin slices and sprinkle with the resulting mixture, making the famous “Nikolashka”, a wonderful snack for cognac, the main contribution of the last Russian Tsar to cooking... I rinsed the lemon under the tap and poured boiling water over it, cut it into thin circles, sprinkled with powdered sugar and coffee. Some aesthetes recommended adding a salty note to the harmony of sour-sweet-bitter taste - with a tiny pinch of salt or a small portion of caviar. But this always seemed to Martin to be excess and gluttony. Now the preparations for the solo drinking session have been completed.”Sergei Lukyanenko, “Spectrum” (2002).

1. Feasts and its role in the development of the plot.
2. Food and feasting in folklore.
3. Feast in the works of A. S. Pushkin.
4. The role of the feast in the works of I. A. Goncharov.
5. Feast in the works of N.V. Gogol.

Already in ancient times, there was a tradition of describing a feast, examples of which can be found in the works of Homer, Ovid, Petronius, Lucian and other famous authors of antiquity. For example, in Homer's Iliad, the feast appears as a moment when the heroes enjoy a peaceful rest after a fierce battle. As a rule, the feast precedes a sacrifice to the gods, in other words, the gods, as it were, become participants in the feast of mortals. The attitude towards the feast as a sacred rite is also manifested in another custom of the ancients - proxenia, special bonds of mutual assistance that bind the host and the guest, people who tasted food together.

In Russian folklore, the special role of the feast is also visible - it is the happy completion of trials, the triumph of the hero over the machinations of his enemies. In many epics and fairy tales, the narrative ends with a picture of a merry feast.

However, often in myths and legends, incidents occur at a feast that become the beginning of further events. For example, the story of the war between the Trojans and the Achaeans begins with the wedding feast of the hero Peleus and the sea nymph Thetis, at which three goddesses - Hera, Athena and Aphrodite - started a dispute about which of them is the most beautiful. At the feast of Penelope's suitors, who brazenly rule the house of Odysseus, the returning king of Ithaca defeats the beggar Irus in single combat and announces his desire to try to shoot his own bow, kept in the palace. On the advice of the king of the sea, guslar Sadko starts a dispute with the merchants of Novgorod at a feast, as a result of which he becomes a rich man from a poor man. Also, the narrative itself about any significant events can unfold at a feast. Thus, Odysseus talks about his wanderings at a feast in the palace of the king of the Phaeacians.

The Russian folk tale “Geese and Swans” reveals the ancient tradition of feasting as a kind of brotherhood, an offer of friendship and help. By refusing to eat an apple, a pie, or jelly, the girl thereby refuses the “host-guest” bond, and therefore does not receive help. Only by accepting the treat, that is, by showing trust in the party she is turning to, does the girl receive help. In the same way, the mouse in Baba Yaga’s hut establishes bonds of friendship with the girl: having received porridge from her, the mouse gives her advice and provides real help, responding to Baba Yaga’s voice, while the girl runs away with her brother.

However, already in ancient times, along with the preservation of the sublime tradition of understanding the feast, there was also a degradation of the image of the feast. For example, in the satirical work of the ancient Greek writer Lucian “The Feast, or the Lapiths,” the wedding feast ends in an ugly fight between the philosophers invited to the family celebration. The mention of the mythical Lapith people in the title of this work is not accidental - according to Greek myth, a battle between the Lapiths and centaurs took place at the wedding of the king of the Lapiths, whose bride was tried to be kidnapped by drunken guests, half-humans, half-horses.

Another example of the degradation of the meaning of a feast as an offer of friendship or peaceful rest is the Russian folk tale“The Fox and the Crane”, the characters of which offer each other a treat, but in such a way that the guest cannot eat it.

It should be noted that both for antiquity and for the work of many writers of subsequent eras, the very description of the dishes, and not just the events associated with the feast, was of great interest.

Here literature seems to come closer to painting: “verbal still lifes” tease the imagination no less than the visible images painted by the artist on the canvas. The above-mentioned traditions of describing the feast were developed in the works of many Russian writers. For example, in “Eugene Onegin” A. S. Pushkin, talking about the heroine’s love experiences, simultaneously humorously describes a festive dinner in honor of Tatyana’s name day:

Of course, not only Evgeniy
I could see Tanya’s confusion;
But the purpose of glances and judgments
It was a fat pie at that time
(Unfortunately, over-salted);
Yes, here it is in a tarred bottle,
Between roast and blancmange
Tsimlyanskoye is already being carried...

The author's humorous tone, of course, does not fit with the ancient idea of ​​a festive feast as a joint feast of gods and people. In addition, it is at this dinner that the friendship of Onegin and Lensky begins to crack. Thus, in Pushkin’s novel the tradition of a feast continues - the beginning of hostility, and not peaceful fun. The motifs of “anti-feast” are intensified in “Mozart and Salieri” and “Feast in Time of Plague”. In the first of these works, the tragedy of envy and betrayed trust in the feast scene reaches its climax, while the meaning of the feast as a manifestation of openness, fun and friendly feelings disappears completely. Mozart, although he trusts Salieri, does not experience joy, as he is tormented by an ominous premonition. Salieri's soul is poisoned by envy and criminal intent, that is, he is alien to fun. As for “The Feast in the Time of Plague,” this very title contains a contradiction: the feast is joy, the plague is death and horror. The joy of the heroes of “A Feast in Time of Plague” is a paradoxical manifestation of despair, and not at all joy.

In A. S. Goncharov’s novel “Oblomov,” much attention is paid to the feast and food. great attention. And this is no coincidence - even in the house of the protagonist’s parents, “the main concern,” the meaning and purpose of existence were “kitchen and dinner.” For the Oblomov family, “caring for food” was a sacred act. They treated dinner almost as seriously and sublimely as the ancient Greeks treated sacrifices to the gods and the subsequent meal. But the ancient heroes were constantly in action - they wandered and fought, and feasts were most often just a brief respite in their lives, nothing more: Penelope’s suitors, who do nothing but feast, die at the hands of Odysseus. What is Ilya Ilyich Oblomov doing? For him, an ordinary walk is almost an epic feat... And a feast consisting of numerous dishes is, according to ancient tradition, completion of a task, rest from work. In the absence of activity, the feast turns into gluttony, which leads to the illness that caused Oblomov’s early death.

In N.V. Gogol’s poem “Dead Souls,” the attitude towards food and feasting acts as a characteristic of landowners. At dinner, some striking features of their characters appear, and during the meal together, Chichikov tries to find an approach to the owners of “dead” souls. But these are not sacred ties that forever bound host and guest in the ancient world, but only a deal that is beneficial to both parties.

So, in literature we will find various images of the feast - from the sublime image of joining the feast of the gods to the treacherous poisoning of the table mate. One thing is certain - the description of the feast and related events plays a large role in many works and is based on a rich tradition that has developed over many centuries.

Fisunova Vera

A person can do without a lot in his life: without a phone, clothes, the Internet, a car. But he simply needs food and drink. The topic of cooking has always been a hot topic in literature.

The relevance of the chosen topic is due to the fact that modern people have a very vague idea of ​​what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, they rarely want to get to know the traditions of native Russian cuisine.

The purpose of our research is to analyze the use of the topic of cooking in literary works XIX century, identifying the relationship between literature and cooking.

To achieve the goal, the following tasks were set:

Object of study: students of grades 9-11 and school teachers. Subject of study:

Research methods

The main advantage of Russian cuisine is the ability to absorb and creatively refine and improve best dishes all the peoples with whom the Russian people had to communicate on a long historical path.

How many delicious dishes prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature. Derzhavin's food is perceived with the eyes, Gogol's food is perceived by the soul, Goncharov's food is perceived only by the stomach, and Chekhov's food is perceived by the tongue.

I would like to hope that we will revive Russian cuisine, and our favorite dishes will not be hamburger and sushi, but jam made from pine cones or dandelions, real “Pushkin’s Varenets” and veal cheek soup, porcini mushroom jelly, lamb flank with porridge, pike perch and red pancakes.

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XIX Regional scientific and practical conference for youth and schoolchildren “Step into the future, Siberia!”

CULINARY REPERTOIRE
IN LITERARY WORKS OF THE 19TH CENTURY

Bratsk, Irkutsk region

Bratsk, Irkutsk region

2012

1. INTRODUCTION 3 pages

1. THEORETICAL PART 4 pages

1. PRACTICAL PART 9 pages

1. CONCLUSION page 11

1. BIBLIOGRAPHY 13 pp.

1. APPENDIX I 14 pages
2. APPENDIX II 18 pages.

1. APPENDIX III 21 pages.

1. APPENDIX IV 22 pages.

1. APPENDIX V 23 pages

1. APPENDIX VI 24 pages

1. APPENDIX VII 25 pages

1. APPENDIX VIII 26pp.

INTRODUCTION

A person can do without a lot in his life: without a phone, clothes, the Internet, a car. But he simply needs food and drink. The topic of cooking has always been a hot topic in literature. How often, when reading this or that work, do you imagine with delight and tenderness how delicious it is: “pies with poppy seeds, saffron milk caps, a glass of vodka, dried fish, sauce with mushrooms, thin uzvar with dried pears, mushrooms with thyme, pies with urda, shortbread with lard..."

What do you think the symbolic image of the Russian table looks like around the world? Most likely, this picturesque picture looks like this: vodka in a sweaty pot, herring with a rainbow sheen on the cut, oozing shiny fat, cabbage soup in a pot with a wooden spoon next to it. So why do we allow people to speak so disparagingly about Russian gastronomic traditions, carefully collected by our ancestors over many centuries, combining benefit and pleasure? The answer is extremely simple - many recipes and traditions have been lost and simply “sunk into oblivion.” But many modern “masterpieces” are nothing more than a repetition of a well-forgotten old recipe and originate precisely from Russian literature! Botvinya, repnitsa, kurnik, glazukha, nanny…. for these delicious and familiar fiction The names hide the dishes that are easy to prepare. Yes, yes, our ancestors were not gourmets in the modern sense.

The relevance of the chosen topic is due to the fact thatmodern people have a very vague idea of ​​what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, they rarely want to get to know the traditions of native Russian cuisine.

Many authors of literature of the 19th century gave us masterpieces of Russian cooking: how many delicious dishes can be prepared by looking into the works of L.N. Tolstoy, A.S. Pushkin, N.V. Gogol, A.P. Chekhov and many others. One of the essential components of writing is the ability to believably, vividly and expressively describe all sorts of edible things. Sometimes such details play an important role in the overall impression of the book. Has this ever happened to you? Reading a book and coming across a description of the process of cooking or eating a particularly tasty dish by the characters, did you have an urgent desire to repeat the culinary experiment?

Purpose Our research is to analyze the use of the theme of cooking in literary works of the 19th century, identifying the relationship between literature and cooking.To achieve the goalThe following tasks were set:

1. Study the culinary preferences of writers of the 19th century (study the works of Russian classics, where there are descriptions of Russian cuisine and learn how to cook dishes).

2. Trace the history of Russian cuisine and modern restaurants, find modern analogues to ancient recipes.

3. Determine what our ancestors who lived in the 19th century ate and study gastronomic preferences modern man.

4. Find out if students are familiar with dishes from literary works.

Object of study: students of grades 9-11 and school teachers.Subject of study:culinary preferences of writers of the 19th century. The study focuses on two areas human activity: Russian literature and Russian cuisine.

Research methods: literature study, questioning.

Hypothesis: if I conduct research, I will find out that in the age of progress and general employment, life itself pushes us to forget not only about the traditions of the original Russian cuisine, but also about spiritual food. Accepting all the culinary innovations, we forget about our native Russian cuisine, about what we have learned from experience and passed on from fathers to children.

Theoretical part

1. EXCURSION TO THE 19TH CENTURY.

Each nation has its own way of life, customs, its own unique songs, dances, and fairy tales. Each country has its favorite dishes, special traditions in table decoration and cooking. Old Russian cuisine, which developed from the 9th-10th centuries. and reached its greatest prosperity in the XV-XVI centuries. characterized by common features that have largely survived to this day. At the beginning of this period, Russian bread from yeast rye dough appeared, and all other important types of Russian flour products also appeared: saiki, bagels, sochni, pyshki, pancakes, pancakes, pies, etc.

Various gruels and porridges, which were originally considered ritual, ceremonial food, also occupied a large place on the menu. The number of dishes by name was huge, but in content they differed little from one another. In the initial period of development of Russian cuisine, there also developed a tendency to consume liquid hot dishes, which then received common name“Hlebova” includes cabbage soup, stews based on vegetable raw materials, as well as various rubs, brews, and mash. At the same time, all the main types of Russian soups finally took shape, while unknown ones appeared in medieval Rus' hangovers, hodgepodges, pickles.

On the cookery of the 17th century. Tatar cuisine is strongly influenced by historical events. During this period, dishes made from unleavened dough (noodles, dumplings), as well as raisins, apricots, figs (figs), lemons and tea, which became traditional in Rus', entered Russian cuisine.

The boyar table is characterized by a large abundance of dishes - up to 50, and at the royal table their number grows to 150-200. The size of these dishes is also huge. Court dinners turn into a pompous, magnificent ritual, lasting 6-8 hours in a row, and include almost a dozen changes, each of which consists of a whole series of dishes of the same name.

The order of serving dishes for the rich festive table, consisting of 6-8 changes, finally took shape in the second half of the 18th century. It was preserved until the 60-70s of the 19th century: hot dishes (cabbage soup, stew, fish soup); cold (okroshka, botvinya, jelly, jellied fish, corned beef); roast (meat, poultry); vegetable (boiled or fried hot fish); pies (unsweetened), kulebyaka; porridge (sometimes served with cabbage soup); cake (sweet pies, pies); snacks.

Since the time of Peter the Great, the Russian nobility has borrowed and introduced Western European culinary traditions. And only in the second half of the 19th century. The restoration of the Russian national menu begins, but with French adjustments.

By the last third of the 19th century. Russian cuisine of the ruling classes began to occupy, along with French cuisine, one of the leading places in Europe. The main features of Russian cuisine can be defined as follows: the abundance of dishes, the variety of the snack table, the love of eating bread, pancakes, pies, cereals, the originality of the first liquid cold and hot dishes, the variety of fish and mushroom table, the widespread use of pickles from vegetables and mushrooms, abundance festive and sweet table with its jams, cookies, gingerbreads, Easter cakes, etc.(Appendix I).

From the middle of the 19th century a serious turn of gastronomic interests towards national traditions begins. A completely unique tavern cuisine emerges. It is based on traditional Russian cooking; here they are no longer shy about porridge, cabbage soup, pies, or kulebyak. Dishes are prepared in large tavern ovens, which were no different from Russian home ovens.

The main advantage of Russian cuisine is the ability to absorb and creatively refine and improve the best dishes of all the peoples with whom the Russian people had to communicate on a long historical path. This is what made Russian cuisine the richest cuisine in the world.

2. COOKING IN LITERATURE

The ideas of most of our contemporaries about their own cuisine, unfortunately, are surprisingly primitive. There are several well-worn templates, from which it follows that the main food of the Russian people at all times is cabbage soup, porridge and dumplings, that the “common people” never saw meat, and the propertied class was served swans with feathers on the table, that, finally, the imagination of Russian cooks was limited Russian stove and cast iron.

And having stumbled upon mentions of now-forgotten dishes in works of fiction of only the 19th century, such as nanny, perepecha, salamata, kulaga, kokurka, a contemporary will sigh sadly - they say, there was food before us, but it was forgotten long ago...How many delicious dishes have been prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature.

Even the city's intelligentsia openly declares their gastronomic preferences. The liberal poet at the peak of his popularity, successful publisher and player N.A. Nekrasovwrites what exactly he sees as the meaning of life:

In pies, in sterlet ear,
In cabbage soup, in goose giblets,
In the nanny, in the pumpkin patch, in the porridge
And in lamb tripe...

And here’s how the main character of Russian literature, Eugene Onegin, dined:

Entered: and there was a cork in the ceiling,

The current flowed from the comet's fault,

Before him roast-beef is bloody,

And truffles, the luxury of youth,

French cuisine has the best color,

And Strasbourg's pie is imperishable

Between live Limburg cheese

And a golden pineapple.

Let us read these lines: it is clear from them that Russian aristocrats did not favor domestic cuisine, as did the entire aristocracy of the world. Be sure to serve them something special, foreign, not the same as what their compatriots eat. I read Russian classics with envy not for the dishes that our ancestors ate, but because these people were so full of life and delight in its wonders. Here, for example, is Derzhavin:

Crimson ham, green cabbage soup with yolk.
Ruddy yellow pie, white cheese, red crayfish,
What pitch, amber - caviar, and with a blue feather
There are motley pike there: beautiful!

Or, for example, Salytkov-Shchedrin’s story “How one man fed two generals”: ​​“Yesterday,” one general read in an excited voice, “the venerable chief of our ancient capital had a ceremonial dinner. The table was set for a hundred people with amazing luxury. The gifts of all countries set themselves a kind of rendezvous at this magical holiday. There was also the “Sheksna golden sterlet”, and a pet of the Caucasian forests - pheasant, and, so rare in our north in February, strawberries....."

But Gogol’s “Old World Landowners” has a different meaning: the ability and ability to use various household supplies and the housewife’s passionate desire to please her husband with these benefits. Jam, jelly, and marshmallows were constantly being cooked, made with honey, sugar, and molasses.... We sat down for dinner at 12 o'clock. In addition to dishes and gravy boats, there were many pots with covered lids on the table, so that some appetizing product of the ancient delicious cuisine could not fizzle out.”

Russians live differently during the time of “Oblomov” in Goncharov’s novel. On the pages describing his childhood there is a lot of talk about food. “The whole house discussed dinner... Everyone offered their dish: some soup with giblets, some noodles or stomach, some tripe, some red, some white gravy for the sauce... Caring for food was the first and main concern of life in Oblomovka. »

In Aksakov’s “Family Chronicle” there is almost no detail of the preparations, only a generalized assessment of the dinner: “There were many dishes, one fatter than the other, one heavier than the other: the cook Stepan did not spare cinnamon, cloves, pepper and most of all butter.”

But Chekhov dedicated many works to gluttons. Particularly famous in this sense is the story “Apoplexy,” where the gastric ecstasy of a gourmet who was preparing to swallow a pancake with various snacks was described in detail. The secretary of the world congress talks about food like a poet, his appetite almost makes him hysterical. “The best appetizer, if you want to know, is herring. We ate a piece of it with onion and mustard sauce, now, my benefactor, while you still feel the sparks in your stomach, eat the caviar on its own, or, if you wish, with a lemon, then a simple radish with salt, then again herring, but that’s all - It’s better, benefactor, salted saffron milk caps if you cut them finely, like caviar, and, you know, with onions, with Provençal butter - delicious! But burbot liver is a tragedy!..”

The descriptions go on for a long time: there is cabbage soup, and borscht, and soup, and a fish dish, and great snipe, and turkey, and casserole... And it all ends with the officials, seduced by these conversations, abandoning their work and going to the restaurant.

Again, here the descriptions of food are not an end in themselves, nor a glorification of Russian cuisine. And the dishes are simple, except that they are prepared with inspiration, which we have almost forgotten today. And all Russian classics leave a cheerful impression in this sense. Heroes of literary works continually sit down at the table, get up from the table, drink tastefully, have a snack, clink cutlery, pass each other dishes with appetizing fillings.

So, Derzhavin’s food is perceived with the eyes, Gogol’s food is perceived with the soul, Goncharov’s food is perceived only with the stomach, and for Chekhov, with the tongue.

3. CULINARY PASSIONS OF MODERN TIME

What are the culinary preferences of modern Russian literature? They are missing. For its characters themselves raise some doubts about their existence. In general, they say that the culinary preferences of a given literature can tell a lot about the state of the people to whom it belongs. If dinner tables, snacks, cold and hot dishes disappear from its pages, fresh cucumbers, cooks, kitchen utensils - this means that something is wrong with the people themselves, or, more precisely, with their creative intelligentsia.

In modern literature, food scenes always reek of the triumph of an upstart who has proudly achieved the same benefits as others.The desire to be no worse than the authorities, to leapfrog from one’s environment to higher positions leads to the fact that food turns out to be a measure of a person’s social value. And it’s time to regret not that there is not enough food, but that curiosity, inquisitiveness, and the desire to cook the simplest dish deliciously and with soul have disappeared. After all, so many amazing works of art can be made from bread, onions, cheese, apples, cereals, potatoes, milk, eggs! And we feed each other hard-boiled eggs until the desire to crow appears, and sandwiches, primitive and monotonous, from which only unhealthy heaviness and fullness are acquired.

The science of cooking does not stand still, and we take advantage of the benefits of the 21st century, mercilessly poking our fingers at microwave ovens, food processors and assessing the freshness of products by the date stamped on the packaging. In our age of progress and universal employment, life itself pushes us to the fact that more and more often we buy ready-made factory-produced dishes and cook food from fresh ingredients less and less often. In my opinion, it is cooking that brings a touch of order and peace to the everyday chaos of our modern life. Most people eat to live. But you can eat and enjoy the food.

The “culinary” topic has been practically unstudied in modern literature, yet there is so much scope for research and imagination. We forget how magnificent, simple and rational Russian cuisine is. Nowadays, foreign cuisine appears on our table more and more often. This is not bad, but we forget about our native Russian cuisine, what we are used to, what we have become accustomed to, what is learned from experience, passed on from fathers to children and is determined by the area of ​​our existence, climate and way of life. Time flows inexorably, changing morals, customs, traditions, and only one thing remains unchanged - the hospitality of the Russian home, despite the social class. Despite the dominance of restaurants serving European and Asian cuisine, it is gratifying to see that native Russian cuisine occupies not the least place among the gastronomic preferences of people from other countries.Russian restaurants are common all over the world. There are them in Paris, they are in Vienna, London, Boston and Sydney. INIstanbul has 6 high-class Russian restaurants. Famous Russian restaurateurs and public figures began to open their own restaurants. For example, in Moscow, some of the most famous Russian restaurants are “Ilya Muromets”, “Sudar”, “Gogol” and others ( Appendix II).

I would like to hope that we will revive Russian cuisine, and our favorite dishes will not be hamburger and sushi, but jam made from pine cones or dandelions, real “Pushkin’s Varenets” and veal cheek soup, porcini mushroom jelly, lamb flank with porridge, pike perch and red pancakes….

Practical part

Having studied the history of Russian cuisine and analyzed the culinary preferences of the authors of literature of the 19th century, I decided to try to cook dishes of Russian cuisine, the names of which I came across in works of literature. I was interested in the question: are my peers and people of the older generation familiar with Russian cuisine? Do they like Russian cuisine or prefer fast food? To do this, I conducted a study, which was carried out on the basis of the Municipal Educational Institution “Secondary School No. 32” in Bratsk. It was attended by 20 students of grade 9 “A”, 20 students of grade 11 “A”, as well as 20 school teachers.

Research procedure: development of a questionnaire with the names of dishes, preparation of forms for recording the results, implementation of the study, quantitative and qualitative data analysis, conclusions on the study.

The material for the questionnaire was several names of Russian cuisine dishes from the works ofGogol, Chekhov, Dostoevsky, Goncharov, Saltykov-Shchedrin.The questionnaire contained 10 types of dishes, and survey participants were asked to answer questions.(Appendix III). After conducting the survey, its results were processed.

Survey results

The first question of the survey: “What cuisine do you prefer?” - revealed preferences in cuisine. Having analyzed the results obtained, the following conclusions can be drawn: Appendix IV. Summarizing the results we can conclude:(Appendix V).

Survey results

In the next part of the questionnaire, respondents were asked to read the names of the dishes, answer what kind of dishes they are, and what products they are prepared from. These questions caused certain difficulties for respondents:(Appendix VI)

Summarizing the results, we can conclude that a largeSome respondents are indifferent to Russian cuisine. The problem is that most of the respondents have a very vague idea of ​​what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, children do not have the desire to get to know the traditions of native Russian cuisine.

Survey results

The last question of the survey: “In which literary work did you come across the names of these dishes” - showed how much the respondents like to read and how attentive they are(Appendix VII)

Summarizing the results obtained, it should be noted that there is a certain relationship between age and knowledge and preferences. Young respondents prefer Japanese cuisine, are almost unfamiliar with ancient Russian cuisine and read little; The most read ones are teachers, and they also give preference to Russian cuisine.

During the survey, respondents were very interested in the variety and unusualness of these dishes. After conducting a survey, we proposed holding a culinary tournament. Each participant in the tournament was asked to prepare a dish from a work by Gogol, Chekhov, Pushkin, tell the recipe for its preparation, and, most importantly, not forgetting about literature, present the dish (with an excerpt from the work). The next part of the tournament was a quiz with questions(Appendix VIII).

So, we all have a common weakness: we love to eat delicious food! But for some reason, most of us do not suffer from culinary selectivity. “Foreigners” have long been a part of our diet. And even babies know what hamburgers, sushi and pizza are. But the names of such dishes as perepecha, nanny or botvinya – on the contrary, sound foreign to us. But these are original Russian dishes! All this once again speaks of the deep internal chasm that separates us and our great ancestors. But there are traditions that can not only organically enter the daily life of every family. We must respect our culinary traditions. And for this, first of all, it is necessary to study these very traditions.

Gastronomic art, like theatrical art, is fleeting: it leaves traces only in our memory. It is these memories of exciting and joyful events experienced at the table that make up the plots of culinary prose. It’s not for nothing that the descriptions of food in classical literature, including Russian.

Conclusion

This study was an attempt to combine two of my long-time hobbies - good literature and delicious food. The hypothesis I put forward at the beginning of the research was confirmed: in the age of progress and general employment, life itself pushes us to forget not only about the traditions of the original Russian cuisine, but also about spiritual food. The pursuit of exotic food has become another fun thing for modern people that can distract from the daily stress that always haunts everyday problems. By accepting these culinary innovations, we forget about our native Russian cuisine, about what is learned from experience, passed on from fathers to children and is determined by the area of ​​our existence, climate and way of life.

The traditions of modern Russian cuisine have evolved over many centuries; their formation was significantly influenced by both religion and various historical factors, and therefore it acquired a multinational and regional character.

Having studied the question of the relationship between literature and cooking, we can conclude that recipes, as well as descriptions of the meals themselves and traditions in culinary culture, footnotes explaining the composition and meaning of the dish contained in works of fiction, act not only as material witnesses to the culture of life of peoples, different social groups, but also reveal the diversity of people’s aesthetic ideas about the beauty of the world around them and their tastes.

Judging by the culinary preferences in literary works, one can say a lot about the state of the people to whom it belongs.How many delicious dishes have been prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature. How much pleasure you can get not only from re-reading wonderful passages known from childhood, but also enrich your culinary experience by preparing your favorite dishes of literary heroes.

Everyone loves to eat. Russians too. But among some peoples this process has been brought to gastronomic perfection, while others drink a glass of cane vodka, snack on it with a good piece of dog meat and consider the problem solved. The former call the latter barbarians, the latter call the former rotten aristocrats. And both sides are right in their own way. Because a national gastronomic tradition can only arise among a developed people - and precisely in its cultural layer.

A reasonable person must have innate intuition and a sense of proportion. And there is no need for anyone else to cook cabbage soup. In cooking he will get by with a hamburger, in art with TV, in sports with poker.

So, before preparing dinner, do not forget to look at the pages of fiction, because who, no matter how talented writers, creates national culinary myths.

Bibliography

1. Pushkin A.S. "Eugene Onegin", Eksmo. 2008
2. Pokhlebkin V.V. “From the history of Russian culinary culture”, Publisher: Tsentrpoligraf, Series: Classics of Culinary Art, 2009
3. Gogol N.V. Stories. "Inspector". “Dead Souls”, publishing house: AST, 2008
4. Goncharov I. “Oblomov”, World of Books Publishing House, 2008.
5. Dostoevsky F. “The Brothers Karamazov” Publisher: Series: Russian Classics, Eksmo Publishing House, 2008
6. Literary newspaper No. 43 (6247) (2009-10-21) “Literary cooking, or the Metaphysics of food” Sergey Mnatsakanyan
7. Saltykov-Shchedrin M.E. “Gentlemen Golovlevs” Publisher: Siberian University Publishing House, 2009
8. Chekhov A.P. Stories and stories - from Vlados, 2009
9. http://restaurant-gogol.ru - Restaurant Gogol
10. http://sudar.ru - Restaurant of exclusive Russian signature cuisine "Sudar"
11. http://www.restoran-muromec.ru - Restaurant Ilya Muromec

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APPENDIX I

Culinary repertoire of the Russian people

Tyuri - leaven, bread, milk. Stews - cereals, peas, turnips, cabbage, onions, meat, fish, mushrooms, with game, with crayfish. Okroshka - meat, fish. Botvini - leavened, steamed. Cabbage soup - from fresh cabbage, from sauerkraut, turnip, green. Borscht - made from pickled beets, from hogweed. Heated oil. Kalya - fish, chicken. Rassolnik. Pigus. Hangover. Solyanka - fish, meat. Ukha - simple, saffron, chicken, double, triple, baked, with pounders, with cherevets. Salted fish - layered, barreled, hung, dry. Caviar - grainy lightly salted, roached, pressed, whitefish, boiled in vinegar or poppy milk. Seldyanka. Picklings - cabbage, beets, hogweed, turnips. Pickles - cucumbers, black mushrooms, saffron milk caps, milk mushrooms.

Urines - lingonberries, cranberries, apples, thorns, pears, stone fruits, viburnum, cloudberries, plums, cherries. Corned beef. Buzhenina. Feathered game - fried, brined, baked in sour cream.

Jelly. The intestines are repaired. Nanny. Stuffing box. Telnoye - fish, chicken, meat. Boiled, baked, frying pan. Fish porridge. Meat - boiled, skewered, roasted, frying, baked. Hares - pickled, oven-baked. Brews for meat and game - berries, horseradish, sour cream, cabbage. Crayfish - boiled, crawfish. Baked mushrooms. Cheeses - creamy, sour cream, spongy. Cottage cheese. Broken cottage cheese. Curd cakes. Varenets. Baked milk. Syrniki. The eggs are hot. Drachena.Repnitsa. Bryukovnitsa. Pumpkin. Tebechnik. Steamed turnips. Steamed cabbage. Radishberry. Radish - grated, with kvass, honey, butter, slices. Kissels - pea, wheat, milk, buckwheat, oat, rye. Pancakes - red, milk, millet, pea, cheese. Kundums. Pancakes.Sokovenya. Rebake. Kokurki Leftists. Easter cakes. Varentsy. Gingerbread - honey, mint, broken, raw. Gingerbreads - honey, Vyazma, sugar. Sochni. Pryazhentsy.

Ladders. Larks. Bagels. Vitushki. Buckwheat. Drying. Yarn pies. Pies. Kulebyaki - meat, fish, mushroom. Pies - hearth, yarn, pancake, layered. Loaves - broken, yak, with cheese, fraternal, mixed, set, pancake-shaped. Kurnik Bend. Shangi. Tolokonnik. Zhitnik Wheat Levasha - strawberry, lingonberry, blackberry, raspberry. Mazyunya Salamata Muchnitsa Gustukha

Porridge

Buckwheat porridge. Egg porridge. Live porridge. Glazukha. Oatmeal. Millet porridge. Bearberry porridge

Dessert

Sweet infusions - honey, kvass, berry. Apples and pears in molasses. Radish in molasses

Poppy milk. Pea sy

Beverages

Fruit drinks. Kvass - white, red, berry, apple, cabbage, pear, juniper, birch. The honey used is white, plain, cranberry, and sugar. Sbiten. Blast.

Water - lingonberry, currant, rowan, cherry, strawberry.

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APPENDIX IV

What cuisine do you prefer?