Favorite dishes of your favorite literary characters. Food in Russian classical literature What dishes can you use to recognize book characters?

The opinion that the characters of classical Russian literature are concerned with spiritual issues is fair, but one-sided. If you take a closer look, it turns out that the heroes of the frantic moralist Tolstoy, the depressive melancholic Gogol, and the modest intellectual Chekhov knew a lot about food and did not hide it.

The quotes were prepared at the Yasnaya Polyana museum-estate for the project “Ankovo pie or the secrets of the estate kitchen.”

Cold appetizers

Five minutes later the chairman was sitting at the table in his small dining room. His wife brought from the kitchen neatly chopped herring, thickly sprinkled with onions. Nikanor Ivanovich poured a glass of lafitnik, drank, poured a second one, drank, picked up three pieces of herring on his fork... and at that time they rang. Having swallowed saliva, Nikanor Ivanovich growled like a dog: “And damn you! They won't give you anything to eat. Don’t let anyone in, I’m not there, I’m not there.”

We snacked, as the whole of vast Russia snacks in cities and villages, that is, with all sorts of pickles and other stimulating blessings.
N.V. Gogol "Dead Souls"

Lebedev. Herring, mother, a snack for all.
Shabelsky. Well, no, a cucumber is better... Scientists have been thinking since the creation of the world and haven’t come up with anything smarter... (To Peter.) Peter, go get some more cucumbers and have them fry four pies with onions in the kitchen. So that they are hot.
A.P. Chekhov "Ivanov"

Noticing that the appetizer was ready, the police chief invited the guests to finish whist after breakfast, and everyone went to the room from where the wafting smell had long since begun to pleasantly tickle the nostrils of the guests and where Sobakevich had long been peering through the door.
N.V. Gogol "Dead Souls"

Yes, it would be nice to have something like that now... - agreed the inspector of the religious school Ivan Ivanovich Dvotochiev, wrapping himself from the wind in a red coat. - It’s two o’clock now and the taverns are locked, but it wouldn’t be a bad idea to have some mushrooms or something... or something like that, you know...
A.P. Chekhov "Tears Invisible to the World"

Vegetable and green shops are also not ignored by me; our gardeners are truly worthy of respect, being able to preserve greenery with such skill all year round.

Well, when you enter the house, the table should already be set, and when you sit down, now put a napkin behind your tie and slowly reach for the decanter of vodka. Yes, mommy, you don’t drink it right away, but first you sigh, rub your hands, look indifferently at the ceiling, then, so leisurely, you bring it, vodka, to your lips and - immediately there are sparks from your stomach all over your body... How We just had a drink, we need a snack now. Well, sir, you also need to know how to eat, my dear Grigory Savvich. You need to know what to eat.
A.P. Chekhov "Siren"

As soon as you have drunk, 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... delicious!
A.P. Chekhov "Siren"

Would you like some of your cheese?
- Well, yes, parmesan. Or do you love someone else? – asked Stiva.
“No, I don’t care,” Levin said, unable to contain his smile.
L.N. Tolstoy "Anna Karenina"

- No, no joke, whatever you choose is good. I went skating and I’m hungry. And don’t think,” he added, noticing a dissatisfied expression on Oblonsky’s face, “that I don’t appreciate your choice.” I'll be happy to eat well.
- Still would! Whatever you say, this is one of the pleasures of life,” said Stepan Arkadyevich.
L. N. Tolstoy “Anna Karenina”

Hot appetizers

Please note, Ivan Arnoldovich, only landowners who were undercut by the Bolsheviks eat cold appetizers and soup. A more or less self-respecting person handles hot snacks. And of the hot Moscow appetizers, this is the first.

An hour before lunch, Afanasy Ivanovich ate again, drank an old silver glass of vodka, ate mushrooms, various fish and other things.
N.V. Gogol "Old World Landowners"

“Dear Stepan Bogdanovich,” the visitor spoke, smiling shrewdly, “no pyramidon will help you. Follow the old wise rule - treat like with like. The only thing that will bring you back to life is two glasses of vodka with a spicy and hot snack.
M.A. Bulgakov "Master Margarita"

Dumplings

All Moscow Siberians were regular visitors to the tavern. The cook, specially sent by Lopashov from Siberia, made dumplings and stroganina. And then one day the largest gold miners came from Siberia and dined in Siberian style at Lopashov’s, and there were only two changes on the menu: the first was an appetizer and the second was “Siberian dumplings.” There were no other dishes, but 2,500 dumplings were prepared for twelve diners: meat, fish, and fruit in pink champagne... And the Siberians slurped them with wooden spoons...

Pancakes

But finally the cook appeared with pancakes... Semyon Petrovich, risking burning his fingers, grabbed the top two, hottest pancakes and deliciously plopped them on 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...
A.P. Chekhov "On Mortality"

Soups

And having extinguished the first hunger and whetted our real appetite, we will turn to the meat hodgepodge, and it will be amber, floating, hiding under its surface delicious meats of various types and black shiny olives...
Arkady and Boris Strugatsky “Lame Fate”

Marina. Let's live again as it was, in the old way. In the morning at eight o'clock tea, at one o'clock lunch, in the evening - sit down for dinner; everything is in its own order, like people... in a Christian way. (With a sigh.) I, a sinner, haven’t eaten noodles for a long time.
Telegin. Yes, we haven’t had noodles for a long time.
A.P. Chekhov "Uncle Vanya"

And if you like soup, then the best soup is the one that is topped with roots and herbs: carrots, asparagus and all that other stuff.
“Yes, a magnificent thing...” sighed the chairman, looking up from the paper.
A.P. Chekhov "Siren"

Main dishes

The appetizer was followed by lunch. Here the good-natured owner became a complete robber. As soon as he noticed someone had one piece, he immediately put another one on him, saying: “Without a mate, neither a person nor a bird can live in the world.”
N.V. Gogol "Dead Souls"

My brother, no need for your pineapples! By God... Especially if you drink a glass, then another. You eat and you don’t feel it... in some kind of oblivion... you’ll die from the aroma of one thing!..
A.P. Chekhov "Tears Invisible to the World"

After the roast, a person becomes full and falls into a sweet eclipse,” the secretary continued. - At this time, both the body and the soul feel good. To enjoy, you can have three drinks after that.
A.P. Chekhov "Siren"

“It’s damp in the field,” Oblomov concluded, “it’s dark; fog, like an overturned sea, hangs over the rye; the horses shake their shoulders and beat with their hooves: it’s time to go home. The lights were already on in the house; there are five knives knocking in the kitchen; frying pan mushrooms, cutlets.
I.A. Goncharov "Oblomov"

Buckwheat porridge. Grain to grain. How many of them, fragrant, faceted! If you pour them out of cast iron, for example, onto a large sheet of paper, they will rustle and crumble as if they were dry. Oh, not at all, they are soft, hot, overflowing with juice and steam, absorbing the aromas of meadows, the July midday heat, and the evening falling asleep flowers, and the juices of dew. The walnut flavor is felt in these grains. Buckwheat! The black porridge makes faces white and sleek, and compassion awakens in the soul.
Bulat Okudzhava “Date with Bonaparte”

Zina brought in a silver covered dish in which something was grumbling. The smell from the dish was such that the dog’s mouth immediately filled with liquid saliva. "Gardens of Babylon"! - he thought and tapped the parquet with his tail like a stick.
“Here they are,” Philip Philipovich commanded predatorily.
M.A. Bulgakov "Heart of a Dog"

Well, Kuzma Pavlovich, we are treating the famous artist! Make some vodka first...
For a snack, so that there are jars and trays, and not the cat crying.
- I’m listening, sir.
“But salmon would be nice between meat,” suggests V.P. Dalmatov.
- There is salmon. Mana from heaven, not salmon.
V.A. Gilyarovsky “Moscow and Muscovites”

At the end of October or beginning of November, Balaclava begins to live a unique life. In every home, mackerel is fried or marinated. The wide mouths of the bakery ovens are lined with clay tiles, on which the fish is fried in its own juices. This is called: mackerel on a scallop - the most exquisite dish of local gastronomes.
A.I. Kuprin "Listrigons"

Eat, young lady countess,” she said, giving Natasha this and that. Natasha ate everything, and it seemed to her that she had never seen or eaten such flatbreads and such chicken.
L.N. Tolstoy "War and Peace"

The larger, the thicker and the fattier your cutlets, the better, but it is especially good to stuff average cutlets, which are more often found on the farm.
V.F. Odoevsky "Lectures of Mr. Pouf"

Dessert

Then we went to the shore, which was always completely empty, swam and lay in the sun until breakfast. After breakfast - white wine, nuts and fruit - in the sultry darkness of our hut under the tiled roof, hot, cheerful streaks of light stretched through the through shutters.
I.A. Bunin "Dark Alleys"

The hippopotamus cut off a piece of pineapple, salted it, peppered it, ate it, and then took a second shot of alcohol so recklessly that everyone applauded.
M.A. Bulgakov "The Master and Margarita"

“You’re a writer,” Bernovich tells him, “so describe what I’m eating today.” And no comments, just facts. In the morning – veal jellied meat, laks, eggs, coffee with milk. For lunch - pickle, cabbage rolls, marshmallows. For dinner - like kulebyaki, vinaigrette, sour cream, apple strudel... In the USSR they will read it and be stunned. Maybe they will give the Lenin Prize for glasnost...
Sergey Dovlatov “Solo on Underwood”

Municipal budgetary educational institution

"Basic secondary school No. 36"

Favorite food of literary heroes and writers

Work forXIXscientific and practical conference

“Scientific creativity of youth”

Poleshchikova P.A.,

Listarov S.S.,

Naumov D.P.

Scientific adviser:

Solomatova Yu.D.

Russian language teacher and

literature

Anzhero – Sudzhensk 2015

Table of contents:

Introduction……………………………………………………………p. 3

Main part

We set the table for the school administration, teachers and students……………………………………..p. 5
Setting the table for literary heroes……..p. 6
Setting the table for writers………………….p. 10

Conclusion………………………………………………………………p. 12

References…………………………………………...p. 13

Appendix……………………………………………………………...p. 14

Introduction:

Anyone who reads a lot and carefully has probably noticed that there are rarely literary heroes who do not eat or drink anything. But true life does not exist without food and drink. So it is not surprising that the classics of Russian and foreign literature paid considerable attention to the description of various foods.

In classical works you can find everything: stories from people’s lives, descriptions of nature, way of life. After reading the classic’s work, you can find out what dishes were on the table many years ago. Many Russian and foreign classics knew a lot about food, and were not only gourmets, but also excellent cooks themselves. Cooking and literature? Is there anything in common between them? It turns out there is! And how interesting! Many literary works contain descriptions of culinary traditions, feasts, feasts, dinners, both of rich people and ordinary peasants. An endless variety of culinary traditions and tastes exists in the world. Connoisseurs of good cuisine were I.A. Krylov, A.S. Pushkin, N.V. Gogol, A.P. Chekhov and many other writers. By reading the works of the classics, you can learn a lot about the culinary traditions of other countries and peoples; you can compare what dishes were favorites in the 19th and 20th centuries among rich people and poor people. Some dishes have survived to this day, while others have been forgotten.

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, dried fish, sauce with mushrooms, thin uzvar with dried pears, mushrooms with thyme, pies with urda, shortcakes with lard ..."

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…. Behind these tasty and familiar names from fiction are hidden easy-to-prepare dishes. 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, identifying the relationship between literature and cooking.To achieve the goal The following tasks were set:

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

3. Determine what our ancestors ate and study the gastronomic preferences of modern man.

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

Object of study : 5th grade students, school teachers, school administration.

Subject of study: culinary preferences of writers and their heroes. The study is devoted to two areas of 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.

Main part

2.1 We set the table for the school administration, teachers and students.

In our work we will present to your attention not only the favorite dishes of the heroes and the writers themselves, but of our school staff. We conducted a study in 5th grades, interviewed school teachers and school administration.

In 5 "A" class, most people prefer fried chicken, dumplings and pizza.

5 “B” are very fond of sushi, pizza and borscht.

5 “B” people prefer sausages, pancakes, sushi and kebabs.

5th grade likes pizza, pilaf and okroshka.

Teachers' favorite food is:

Babicheva N.F. – manti

Solomatova Yu.D. – kystyby

Minchenko N.G. – hodgepodge

Galyamova R.M. – cabbage rolls

Iskandarova L.G. - borsch

Butsykina A.V., Semenova G.V. - okroshka

Novikova S.S. , Gorbatyuk N.V. - dumplings

Ignatieva S.V. - potato

Naidenko M.I. - salads

The school administration's favorite dish will be:

Korovchenko T.V. - Fried fish

Malomalenko O.L. - omelette

Potanina E.E. – cakes

Galkovskaya N.A. - manti

2.2. And now we set the table for our favorite literary hero.

Porridges occupy a very special place in our cuisine, and for good reason, because they saturate the body with energy, give health and longevity. In ancient Rus', porridge was the simplest, most satisfying and affordable food. A little cereal or grain, water or milk, salt to taste - that’s the whole secret. By the way, porridge was any stew made from chopped products, including fish, vegetables, and peas.

In the 16th century At least 20 types of cereals were known.Some researchers consider porridge to be the mother of bread. According to legend, an ancient cook, while preparing porridge, overloaded the grain and ended up with a flatbread.

Many ancient peasant porridges - buckwheat, millet, oatmeal - are still often on our table. But many people know about spelled only from Pushkin’s fairy tale about the worker Balda, who was fed spelled by a greedy priest.

Balda says: “I will serve you gloriously,

Diligently and very efficiently,

In a year, for three clicks on your forehead,

Give me some boiled spelt.”

SPELLED- this is what the cereal plant was called - something between wheat and barley. Spelled porridge, although nutritious, tastes rough, which is why it was the food of the poor.

In ancient myths, apples are a symbol of knowledge, wisdom and solar warmth. It is not for nothing that the apple tree is considered the sacred tree of the sun god Apollo, whose name comes from the same root as the modern English word “apple”.

Many peoples saw the apple as an extraordinary fruit - the fruit of the tree of life, and the apple tree itself - the world tree, the axis of the world and the Universe.

According to Irish belief, an apple is a fruit that ensures immortality: if you cut it in half, you can see a five-pointed star - a pentagram, symbolizing the five states from birth to death, and then a new birth.

The ancient Germans believed that apple trees enjoyed the protection of all gods - even lightning did not touch them - and therefore surrounded their homes with apple orchards.

In Scandinavian mythology, the magical apple of the goddess Iduna (owner of a magical basket filled with apples of youth) is the personification of the time of year between March and September; Eating apples by the gods filled them with new strength and gave them eternal youth.

In Persian countries there is a legend about forty apples. They believe that if you make a wish and then eat forty fruits one after another, after blowing on each one, your wish will certainly come true. But if you stop at thirty-nine, all the magic will disappear and misfortune will befall the house.

The rejuvenating apple is the subject of Slavic fairy tales, making the one who eats it young. Apple Savior is the Russian name for the Christian holiday of the Transfiguration of the Lord, on which, according to tradition, new harvests of fruits and berries are sanctified; in the days of the previous week, the first grape harvests are collected in Greece, and the first apples and plums ripen in the gardens of central Russia.

During the Renaissance, the apple was the most popular fruit in Europe. The beauties of that time used its pulp for cosmetic masks: it perfectly cleanses pores and makes the skin elastic. Moreover, from the Latin word “pomum” (fruit) comes the French word “pomme” - apple, and from it comes the word “lipstick”, known to every girl!

In heraldry, the apple is a symbol of peace.

One of the signs of the monarch’s power is the orb, the “sovereign apple,” in contrast to the scepter, a symbol of war.

And only in ancient Greek mythology is it the cause of quarrels and enmity. At the wedding of Peleus and the sea nymph Thetis, the goddess of discord Eris, in revenge for not being invited, threw an apple among the guests with the inscription “To the Most Beautiful.”

On the advice of Zeus, the goddesses Hera, Athena and Aphrodite called on Paris to choose the most beautiful of them: Hera promised him power over the world, Athena - military glory, Aphrodite - the most beautiful of mortal women.

Paris handed the apple to Aphrodite, who helped him take the beautiful Helen, the wife of the Spartan king Menelaus, to Troy, which was the reason for the Trojan War, and the rejected Hera and Athena took the side of the Achaeans... After this incident, apples fell out of favor with the Greeks: they did not use they are not used for food except for making vinegar.

Recipes for apple dishes are often used in literary works.Another hero who loves to eat is Carlson. The one who lives on the roof. Ghost with a motor. The most charming and attractive. A moderately well-fed man in the prime of his life. It’s common for us that Carlson’s favorite food is jam, because it was jam that he couldn’t do without in the cartoons “The Kid and Carlson” and “Carlson is Back.” However, in the original book by Astrid Lindgren there is not a word about jam; Carlson prefers meatballs and cake with whipped cream.Stringing apples on a wire, Carlson baked them over the fire.
- Guess who is the best baked apple specialist in the world? - asked Carlson.
“You, Carlson,” answered the Kid.
And they ate baked apples and sat by the fire, and the dusk deepened.

In “The Tale of the Dead Princess and the Seven Knights,” the witch (chernavka) presents the princess with an apple:

The old woman caught the bread:

“Thank you,” she said, “

God bless you;

Here's to you, catch it!”;

And to the princess a liquid,

Young, golden,

The apple is flying straight...

The dog will jump and squeal...

But the princess in both hands

I caught it.

“For the sake of boredom, eat an apple, my light,

Give thanks for lunch!”

Do you know what imperishable pie is? Pushkin knew.In “Eugene Onegin” there is a description of a gourmet feast in St. Petersburg. “Before him is bloody roast beef and truffles - the luxury of youth, the best color of French cuisine, and an imperishable Strasbourg pie between live Limburg cheese and golden pineapple...”Limburg cheese is painfully unappetizing, and the poet calls the pie imperishable, since it was delivered to St. Petersburg from Strasbourg itself, and did not become stale during the journey. What he is, we still don’t understand. Rumor has it there's something wrong with the meat.

"Winnie the Pooh and everything, everything, everything." Nobody loves honey as much as bears love it, and our favorite hero is called Winnie the Pooh. Initially, Winnie the Pooh is a character in the stories and poems of Alan Alexander Milne. As we know, Pooh's favorite pastimes are writing poetry and eating honey. Without a doubt, it is difficult to imagine Winnie the Pooh without a barrel of honey.

From elementary school we like I.A.'s fable. Krylov’s “The Crow and the Fox”, in which the author says that you should not always trust fox flattery:

“How many times have they told the world,

That flattery is vile and harmful:

But everything is not for the future,

And a flatterer will always find a corner in the heart.”

These words contain the main meaning of the fable - it’s not good to do this.

Among dairy products, we really like Cheese. It has more calcium

than any other dairy product, so it is very healthy

to strengthen teeth and bones.

In the fable of I.A. Krylov’s “Pig under the Oak Tree” the pig feasted on acorns:

Pig under the ancient oakI ate my fill of acorns to satiety;Having eaten, I slept under it;Then, having cleared her eyes, she stood upAnd she began to undermine the roots of the Oak tree with her snout.

"Alice in Wonderland"The March Hare took the watch, with a thoughtful look, dipped it into a cup of tea and looked at it sadly again - but still could not find anything better than to repeat his remark: “This, you know, was the best butter!”

A.P. Chekhov in the story “Fat and Thin” describes the meeting of two old friendsand at the Nikolaevskaya railway station two friends met: one fat, the other thin. The fat man had just had lunch at the station, and his lips, coated with oil, were shiny like ripe cherries. He smelled of sherry and orange blossom. The thin one had just left the carriage and was laden with suitcases, bundles and cardboard boxes. He smelled of ham and coffee grounds.Thus, the writer shows different classes of people (position).

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....."

Alexandr Duma was not only a great writer, but also a true gourmet and a famous glutton. Therefore, among hundreds of his books there is one, no less fascinating -"Great Culinary Encyclopedia", the idea to write which came during his trip to Russia at the end of 1858. - he was delighted with Russian hospitality. The book describes recipes for dishes collected by Dumas in different countries, which echo witty anecdotes, letters from the then famous chef Marie-Antoine Karen, and short notes about the history of cooking. The pages of the book provide tips on kitchen organization and even a gastronomic calendar designed to make it easier to create menus for dinner parties at any time of the year. One of the recommendations of A. Dumas:“Frog meat is easy to digest, it is recommended for elderly people and ladies of all ages, because it causes blush.”

Alexander Sergeevich Pushkin , according to the memoirs of his contemporaries, was a supporter of simple Russian cuisine. As a child, the poet was lured to dinner with baked potatoes, which he loved very much. I lovedporridge, homemade soup, Varenets and pickled apples.

Another favorite dish of the poet iskalia with cucumbers, which was wonderfully prepared by nanny A.S. Pushkina Arina Rodionovna.

Charles DickensI was extremely lucky with my wife - Katherine was a passionate cook. She even published under a pseudonymLady Maria Clutterbuckbook "What's for lunch", where she presents a collection of home menus divided by season, as well as several simple recipes that were designed to help the 19th century housewife figure out what to cook for dinner.

In addition to pork, traditional in England at that time, the collection of recipes from the Dickens house also demonstrates other preferences and predilections: offal soup, lamb's head, puddings, fish and oysters, cod in oyster sauce... and, of course,fried cheese- Charles Dickens's favorite dish.

Alexander Ivanovich Kuprinwas a famous gourmet in his time. Culinary recipes are often found on the pages of his works. For example, instory "At Rest"The action takes place in an almshouse for old actors, where one of them remembers the recipe for Kuprin’s favorite salad.

Here he is: “Put some salty milk mushrooms, thinly slice a Crimean apple and one tomato and chop in a head of 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.”

Ivan Andreevich Krylov was known not only for his fables, but also for his extraordinary appetite, and nothing could please him more than a good dinner. He preferred simple dishes: cabbage soup, kulebyak, goose with milk mushrooms or apples, baked pig, although sometimes he was tempted by oysters and destroyed from 80 to 100 at once. Only extraordinary circumstances could force Ivan Andreevich to refuse an invitation to dinner. Here is one such case. One day he was invited to the Pavlovsk Palace for dinner with Empress Maria Feodorovna. “And something bad must happen...” - a wasp bit him on the cheek. Of course, he could not go anywhere, but he sent a comic letter to the palace explaining the reason for his absence.

Krylov sends a bow from his cell,

Where he was bitten by a fly.

Sits, swollen, like Cupid...

Can't you persuade your friends?

To remember poor Krylov,

When will dessert go around?

Believe me, it is from your hands

It will be medicine for the sick.

Hans Christian Andersen he was unpretentious in food. The storyteller was quite happy with simple Danish cuisine, where, in his words, “500 types of fish and boiled potatoes.” And also G.K. Andersen was very fond of the world-famous Danish sandwiches - smørrebrød. Butter is spread on a slice of rye bread and pieces of crayfish or crab, fish, raw smoked ham, ham, pate, salad and much more are placed. And such a multi-story sandwich is eaten with a knife and fork. It is said that there are up to 400 different types of smørrebrød, and more than 200 of them have their own names. For example,smørrebrød "Hans Christian Andersen", invented by the founder of the most famous “sandwich” cafe in Denmark, Oscar Davidsen. This inquisitive cook found in the writer’s diaries the name of the products from which he preferred to make sandwiches.“Andersen’s smørrebrød was simple and consisted of a slice of rye bread spread with butter, fried lean bacon, liver pate, tomato slices, a plate of beef broth aspic, finely grated horseradish root and finely chopped parsley.”

Nikolai Vasilyevich Gogol had two passions in his life - writing and cooking.Cutlets, Ukrainian dumplings with sour cream, pickles on currant leaves with horseradish and garlic - these are the most delicious things that Gogol loved.He could talk for a long time about gastronomic subtleties, was well versed in this issue and even found flaws in perfectly prepared dishes. All Gogol’s works are replete with culinary vocabulary: the famous dumplings, when you read"Christmas Eve", stuffed turkey and cheesecakes at Chichikov’s and lamb side with porridge at Sobakevich’s"Dead Souls", kulebyaka in"Mirgorod"- you can’t list everything! Unlike his heroes, N.V. himself Because of his poverty, Gogol rarely allowed himself such delicacies, but if it came to a hearty dinner, he often overate so much that he fell ill. By the way, Nikolai Vasilyevich had a desperate sweet tooth: his trouser pockets were always full of sweets and gingerbread, which he chewed incessantly. And on his name day, May 9, he himself prepared dumplings, dumplings and other Little Russian dishes. Here is the recipe for N.V.’s favorites. Gogoldumplings: for 10 servings 1 kg of cottage cheese, 1 kg of flour, 3 eggs, 1 tbsp. sour cream.“Mix cottage cheese, flour and eggs. Roll out the mass into a sausage shape and cut into pieces with a knife. Boil in salted water until all the dumplings float to the surface. Place on a sieve, drain, place in a wide pan or pan, pour over fresh sour cream and bake.”

Lev Nikolaevich Tolstoy – solyanka, scrambled eggs, duck with mushrooms, apple pudding, pretzels.

Conclusion:

Undoubtedly, reading classical literature is not only an interesting and useful activity, but also a pleasure. We are often distracted from the adventures of our favorite characters by the culinary descriptions found in books. Gastronomic details about how literary characters obtain daily food evoke not only admiration for the skill of the writers, but also a brutal appetite. Remember: at such moments, many of us had to go to the kitchen to “kill the worm.” The dish options will help the reader bring literary quotes back to gastronomic modernity. Such a “trip” from the library to the kitchen could very well turn into dinner with Pushkin or breakfast with Gogol. And who wouldn’t dream of sitting with Bulgakov at the same table, decorated with “sparkling lettuce leaves sticking out of a vase with fresh caviar, whole salmon in the skin” and “vodka in a voluminous jewelry decanter”?

School is an amazing home, a whole world of interesting knowledge.

During lessons, teachers tell us a lot of new and interesting things.

In literature lessons we study a lot of interesting literary

works: fables, poems, stories. They describe the strength and weakness of the characters, their habits, and favorite foods.

This study was an attempt to combine two human hobbies - good literature and delicious food. The hypothesis we put forward at the beginning of the study was confirmed: in the age of progress and general employment, life itself pushes us to forget not only about the traditions of primordially Russian cuisine, but also about spiritual food. The pursuit of exotic food has become another fun thing for modern people that can distract them from the daily stress that always haunts everyday problems. By accepting these culinary innovations, we forget about our native Russian cuisine, about what our ancestors cooked.

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 issue of the relationship between literature and cooking, we can conclude that recipes are not only witnesses to the culture of life of peoples and various 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 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.

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.

I would like to finish the conversation about cooking with the following:Sweets for children and adults are named after literary works - these are candies. For example: “Squirrel” from the work of A.S. Pushkin’s “The Tale of Tsar Saltan”, “The Cheerful Dwarf” from the fairy tale “Snow White” by the Brothers Grimm, “Winnie the Pooh and everything, everything, everything” by A. Milne and so on.

Bibliography:

Pushkin A.S. "Eugene Onegin", Eksmo. 2008

Pokhlebkin V.V. “From the history of Russian culinary culture”, Publisher: Tsentrpoligraf, Series: Classics of Culinary Art, 2009

Literary newspaper No. 43 (6247) (2009-10-21) “Literary cooking, or the Metaphysics of food” Sergey Mnatsakanyan

Chekhov A.P. Stories and stories - from Vlados, 2009

http://restaurant-gogol.ru - Restaurant Gogol

http://sudar.ru - Restaurant of exclusive Russian signature cuisine "Sudar"

http://www.restoran-muromec.ru - Restaurant Ilya Muromec

A. Voloskov. “At the tea table”

In descriptions of the feast, Russian literature literally comes close to painting - “verbal still lifes” of great writers capture the imagination no less than real still lifes painted by 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 perfectly; 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 are... 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.

- Flensburg ones, Flensburg ones, are they 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? And 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 of 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 smuggling, 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

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 theme of cooking in literary works of the 19th century, to identify 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 the best dishes of all the peoples with whom the Russian people had to communicate on a long historical path.

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. 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

2012

INTRODUCTION 3 pages

THEORETICAL PART 4 pages

PRACTICAL PART 9 pages

CONCLUSION page 11

BIBLIOGRAPHY 13 pp.

APPENDIX I 14 pages
APPENDIX II 18 pages.

APPENDIX III 21 pages.

APPENDIX IV 22 pages.

APPENDIX V 23 pages

APPENDIX VI 24 pages

APPENDIX VII 25 pages

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…. Behind these tasty and familiar names from fiction are hidden easy-to-prepare dishes. Yes, yes, our ancestors were not gourmets in the modern sense.

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 the gastronomic preferences of modern people.

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 is devoted to two areas of human activity: Russian literature and Russian cuisine.

Research methods: literature study, questioning.

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 the development of Russian cuisine, there also developed a tendency to consume liquid hot dishes, which then received the general name “bread”, these include cabbage soup, stews based on vegetable raw materials, as well as various rubs, brews, and chatterboxes. At the same time, all the main types of Russian soups finally took shape, while hangovers, solyanka, and rassolniki, unknown in medieval Rus', appeared.

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 at a 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.

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!

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, fresh cucumbers, cooks, and kitchen utensils disappear from its pages, it 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 simply public people 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).

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 descriptions of food in classical literature, including Russian, are so beautiful.

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.

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

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

Delicious food delighted the classics no less than feminine charms or beautiful landscapes. The artistic descriptions of the dishes are the envy of the best chefs in the world. Gastronomic essays contain recipes and historical evidence, the spirit of the times and traditions of the people, signs of dodgy poverty or luxurious life.

Grade

I WANT to pick up 10 easy-to-prepare recipes that will help you out in the summer heat.

Herring forshmak

“On that day, God sent Alexander Yakovlevich for lunch a bottle of bison, home-made mushrooms, minced herring, Ukrainian borscht with first-class meat, chicken with rice and compote of dried apples” ( Ilya Ilf, Evgeny Petrov “Twelve Chairs”)

Reference

Translated from Yiddish, “forshmak” means “before taste”, or “anticipation”. The dish came to Jewish cuisine from eastern Prussia, where forshmaken was a snack made from game pulp or fried liver, ground with herring, butter and spices. Mushrooms, artichokes, and potatoes were added to forshmaken. Jewish cooks removed meat from the recipe and transformed the dish into pate. They chopped herring for reasons of economy: fish from the bottom of the barrel was much cheaper.

Ingredients

Lightly salted herring fillet (500 g), wheat loaf or crustless bread (400 g), onions (200-400 g), milk or 10% cream (400 ml), vegetable oil (60 ml), butter ( 60 g), 4 chicken eggs, sour cream (30 g), crumbled bread (20-40 g), nutmeg, ground black pepper.

Preparation

1. Herring fillet and loaf, soaked in milk or cream, pass through a meat grinder.

2. Cut the onion into half rings and brown over medium heat.

3. Rub the yolks of two eggs, beat the whites until foamy. Combine all ingredients, season with nutmeg and mix gently.

4. Grease the bottom of the frying pan with oil, sprinkle with breadcrumbs, lay out the herring mass and keep in the oven for half an hour, heated to 150 degrees.

5. Serve hot, topped with melted butter.

Carrot and turnip soup

“Understanding perfectly well what it means to offer guests living in a provincial Sicilian town a meal that would begin with cream soup, the prince violated the rules of noble cuisine all the more willingly because it suited his own tastes” ( Tomasi di Lampedusa "Cheetah")

Reference

Carrot soups can be stored in the freezer. The idea of canning soups is not new. In the 17th century, Martin invented the technology for creating powdered soup. The product was intended to supply soups to the French army. Even 200 years ago, Mikhail Lomonosov ordered the free chef Kaiser to make dried soup with and without spices for Captain Chichagov’s expedition to Kamchatka.

Ingredients

Carrots (300 g), turnip (300 g), onion, orange, broth (750 ml), powdered sugar (1 tsp), ground cayenne pepper, butter, salt.

Preparation

1. Wash, peel, and grate carrots and turnips. Peel and finely chop the onion. Fry vegetables in oil in a heat-resistant pan over high heat.

2. Add broth. Cover with a lid and simmer for 15 minutes over medium heat.

3. Grate the orange zest and squeeze out the juice. Keep the zest in boiling water for five minutes and cool under running water.

4. Add half the orange juice, powdered sugar, pepper, and salt to the soup. Stir and pour in the remaining juice. Serve hot, sprinkled with grated orange zest.

Liver Berlin style

“The smell of fried liver and onions came from the small tavern. Our hearts began to beat faster. The hostess served liver and fried potatoes. As an introduction, she put a bottle of bread vodka" ( Erich Maria Remarque "Three Comrades")

Reference

This dish was served at the court balls of Frederick the Great. The monarch ruled in times of famine, and so that the population would not die out of hunger, he ordered the import of fatty herring into Prussia. The idea of feeding hungry people with herring came at the right time in the USSR in the 20s of the last century. But let's get back to the liver. The king had no idea about the nutritional value of liver, he was simply thrifty in the German way, and besides, the court chefs were excellent cooks. Now everyone knows that the liver contains complete proteins, collagen, essential amino acids and minerals. The dish is still prepared in the German capital

Ingredients

Four pieces of veal liver (about 1 cm thick), three medium onions, two green apples, butter (100 g), salt, white pepper.

Preparation

1. Cut the onion into rings, fry in butter until crispy, put in a warm place.

2. Peel the apples, remove the core, cut into rings 1 cm thick, fry in butter until soft, place in a warm place.

3. Roll the liver in flour, add salt and pepper, and fry over high heat for 4 minutes on each side.

4. Place the finished liver on a plate, put two apple slices on top, sprinkle with fried onions.

Eggplant caviar

“Peter Vasilyevich was relentless. He demanded that eggplant caviar be immediately prepared from the blue ones. Of course, not that fresh, sweetish yellowish gruel that is sold in the form of canned food, but that real, homemade, famous Odessa eggplant caviar - food of the gods! green, with onions, vinegar, garlic, Moldovan pepper, devilishly spicy" ( Valentin Kataev “Catacombs”)

Reference

“Odessa-style eggplant caviar” traces its origins to the Middle Eastern dish Imambayildi (the imam fainted), presumably from the delicious taste of stewed vegetables. There are many similar dishes in the world, differing in the method of pre-cooking eggplants. They can be boiled, stewed, baked whole in the oven or grilled, or fried. In the Middle East it is served under the common name "meze". The dish is dietary, as a drop of oil is used to brown the onions, and the vegetables are stewed in tomato juice.

Ingredients

Eggplants (3 kg), tomatoes (3 kg), sweet peppers (1.5 kg), onions (1 kg), salt, pepper, vegetable oil for frying onions.

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Preparation

1. Wash the vegetables, peel the onions, peel the eggplants and place them entirely in boiling water. Cook until soft.

2. Grind the onion in a meat grinder or food processor and fry in oil. Scroll through the boiled eggplants and add them to the onions in the frying pan.

3. Process the tomatoes and add them to the vegetables. Scroll through the peeled peppers and also place in the frying pan.

4. Simmer until the liquid evaporates, stirring constantly. Salt and pepper the almost finished caviar to taste.

Cauliflower with greens

“It looks like an insect's eye, magnified a thousand times,” Juan said, running his finger over the dense grayish surface. - Just think, it’s a flower, a huge cabbage flower, a colored head of cabbage. Hey, he also looks like a plant brain. O colored head of cabbage, what are your thoughts?” ( Julio Cortazar "Exam")

Reference

In the 12th century, the Moors brought cauliflower to Spain, and a couple of centuries later the culture came to Italy. Cauliflower arrived in England only in the 17th century, and in Russia even later, in the 18th century. Initially, cabbage was boiled in milk, but a hundred years later the method that we still use today became fashionable. The cabbage was disassembled into inflorescences and simply boiled. The white part of the roots is not leaves, but not developed shoots. They contain substances that did not have time to pass into the flower: vitamins C and K, as well as folic acid and magnesium.

Ingredients

A large head of cauliflower, butter (6 tbsp), a medium onion, a clove of garlic, a bunch of parsley, breadcrumbs (2 tbsp), egg, water, salt.

Preparation

1. Pour cold salted water over the cauliflower, disassembled into inflorescences, and cook until tender. Place the cabbage on a platter and cover with a lid to retain heat.

2. Melt 4 tablespoons of butter and add chopped onion. Saute for one minute, add crushed garlic and fry for two minutes until the onion becomes transparent.

3. Remove the pan from the heat, add finely chopped parsley, breadcrumbs, hard-boiled and chopped egg, salt and the remaining butter.

4. Stir in cauliflower and serve.

Eggs Benedict with fish

“Miss Marple carefully but firmly stuck the knife in. And I was not disappointed. A thick, bright yellow yolk, similar to cream, flowed out. Great eggs! Everything is absolutely hot. Real breakfast" ( Agatha Christie "Hotel Bertram")

Reference

Eggs Benedict is actually a sandwich with a cleverly prepared egg. If you manage to achieve the desired result, consider that an aristocrat's breakfast is in your pocket. By the way, “poached” means “pocket” in French. According to one version, eggs Benedict were invented by Benedictine monks; according to another, the chef of a French restaurant prepared them for his regular customers, a married couple named Benedict.

Ingredients

Four eggs, a few slices of salted red fish, crustless bread, onion, dill. For the sauce: two eggs, butter (100 g), wine vinegar (1 tbsp), fresh lemon juice (1 tbsp), salt, ground black pepper.

Preparation

1. Lightly fry the bread in butter. Cut the red fish into pieces, chop the greens.

2. For the sauce, separate the yolks from the whites. Salt and pepper the yolks and beat well. Bring lemon juice and vinegar to a boil, pour the yolks into the lemon mixture, beat again. Melt the butter and slowly add it to the mixture. Beat the whites and stir them into the sauce.

3. To prepare poached eggs, break the raw eggs into separate cups. Add 3 tbsp to slightly boiling water. spoons of vinegar and 1 tbsp. a spoonful of salt (per two liters of water). Very carefully pour the eggs into the water and cook until the whites are cooked. The yolk should remain liquid.

4. Place fish, herbs and egg on each crouton. Sprinkle generously with sauce. Lightly cut the eggs so that the yolk leaks out a little. Serve immediately.

Gazpacho

“The dish was served in a large bowl. Crispy cucumber slices, tomatoes, garlic bread, green and red peppers and ice floated in a pepper-flavored liquid that looked like a mixture of vegetable oil and vinegar" ( Ernest Hemingway "Garden of Eden")

Reference

The national Andalusian dish is eaten in the heat of the day, in the middle of a summer day. Gazpacho is not boiled, it is served cold, and sometimes washed down with a glass of sherry. It contains many fresh vegetables, which makes it very healthy. At the final stage of cooking, the products are mixed in a mixer, so you can argue which category the dish belongs to: soup, salad or drink. Real gazpacho has a sweetish taste, without the predominance of the taste of any of the ingredients.

Ingredients

Tomatoes (1 kg), small cucumber, sweet green pepper (1 piece), sweet red pepper, juice of one lemon, onion, two cloves of garlic, small red hot pepper, olive oil, salt, ground black pepper.

Preparation

1. Wash the vegetables. Peel the onion and garlic, chop finely and place in a salad bowl.

2. Boil water, dip the tomatoes in it for a minute and remove the skins. Press down on the tomatoes and remove the seeds. Cut a quarter of the tomatoes into cubes and place in a cool place. Chop the rest and place in a salad bowl.

3. Peel the cucumber, cut into small cubes and place in a cool place. Peel the pepper, chop it, put it in a salad bowl. Pour in olive oil, 2 tbsp. cold water and lemon juice. Mix the contents of the salad bowl with a mixer and season with spices to taste.

4. Cover the salad bowl with cling film and refrigerate for two hours. Serve with diced cucumbers and tomatoes. Can be served with croutons and diced hard-boiled eggs.

Beefsteak with chips

“- I told you, bastard, in Russian: steak with fried potatoes. Where are the potatoes? Where, I ask in Russian, are the fried potatoes? - Excuse me, they're about to fry, sir. We have them boiled. Wait, sir. They're here in a minute! The bearded man choked with indignation. “Wait, sir!” I'll wait and the steak will get cold? Be silent! Impudent!" ( Nadezhda Teffi “Memories”)

Reference

The word "beefsteak" is borrowed from the English language. Translated into Russian it literally means “piece of beef”. Natural beefsteak is cut in one piece from the thickened part of the beef tenderloin. Types of steak are characterized by the degree of its doneness: rare, rare, medium, almost rare, well done. The important components of the dish are the sauce and side dish. The best side dish for steak is fried potatoes.

Ingredients

Beef tenderloin (8 pieces), olive oil (100 ml), chopped parsley (2 tbsp), chopped onion (2 tbsp), lemon juice (1 tbsp), potatoes (500 g), butter, dill.

Preparation

1. Beat the beef with a wooden mallet to a thickness of approximately 1 cm.

2. Marinate the slices in a mixture of spices, olive oil, parsley, onion, lemon juice.

3. Fry on both sides over very high heat.

4. Serve with potatoes fried in butter, sprinkled with dill.

Lemon rice

“I think the world is good,” Kim yawned. - Is there anything to eat? I haven't eaten anything since yesterday. - I forgot about your needs. There is good Bhotiyal tea and cold rice over there" ( Rudyard Kipling "Kim")

Reference

Lemon rice is an excellent dish for summer picnics. Lemon gives it taste and smell, so it is better not to exceed the recommended amount of spices. After harvesting, Basmati rice is aged for a year, acquiring fluffiness, lightness and a nutty flavor and aroma. Basmati rice is not bleached, polished or oiled, as is usually done with other varieties.

Ingredients

Basmati rice (350 g), ghee (1 tbsp), cumin seeds (1/2 tsp), mustard seeds (1 tsp), cinnamon stick, green chilli pod, 850 ml water , salt (1 tbsp), turmeric as desired (1/2 tsp), lemon juice (125 ml), butter (2 tbsp), lemon, five sprigs of parsley.

Preparation

1. Rinse the rice, soak in cold water for 20 minutes and drain on a sieve. Heat oil in a pan, add cumin seeds, mustard and cinnamon. When the color of the seeds changes, add chopped hot pepper and rice.

2. Fry the rice for two to three minutes, stirring. When the grains begin to become transparent, pour salted water into the pan, bring to a boil and let simmer for a minute. For yellow color you can add turmeric. Reduce heat and simmer for 20 minutes.

3. Remove the lid and remove the cinnamon. Sprinkle with lemon juice and add pieces of butter. Cook uncovered for another three minutes.

4. Gently stir the rice with a fork. Garnish each serving with a sprig of parsley and a slice of lemon.

Ice cream with nuts

“The tavern owner Cervera was churning out jugs of creamy ice cream with nuts and almonds, Federico and I looked at his work and licked our lips. I still remember. how Cervera, small, skinny, with a huge mustache, takes ice cream out of a jug with a wooden stick" ( Francisco Garcia Lorca "Federico and his world")

Reference

Europe borrowed pasta, dumplings, tea and ice cream from China. A similar cold dessert was served in China as early as 3000 BC. In Europe they didn’t know how to prepare frozen juices. Such mixtures freeze at minus 20 degrees, and ice gives a temperature close to zero degrees. The Chinese kept the secret of obtaining low temperatures as a state secret. In the 11th century, ice cream finally came to Europe, and it was prepared for royalty. Varieties of fatty ice cream are called ice cream. The dessert is named after the French city of Plombieres.

Ingredients

Half a glass of milk, two egg whites, one yolk, icing sugar (1.5 cups), whipped cream (1.5 cups), nuts.

Preparation

1. In a small bowl, beat the egg whites, adding one tablespoon at a time. spoon sugar.

2. When the mass becomes homogeneous, add the yolk.

3. Pour in cooled milk. In a separate bowl, whip the cream, then combine the contents of the containers.

4. Pour the mixture into glasses, cover with lids and place in the freezer. Serve sprinkled with nuts.

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