Relevant bibliographies by topics / Russian cuisine

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Russian cuisine'

Author: Grafiati
Published: 28 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "Russian cuisine"

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Valeria, G. DEN, and R. KESTER Maksim. "New Russian cuisine in the aspect of territorial branding." Service plus 17, no. 1 (2023): 22–32. https://doi.org/10.5281/zenodo.7992218.

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Today, local products and traditional cuisines are an important tool in promoting the regions, which bring income to the territory and promote the region in foreign markets. The formation of a successful brand popularizes the territory, has an informational, emotional, and psychological impact on tourists and residents, thereby forming a positive image. The article considers the possibility of using new Russian cuisine within the framework of territorial branding. The relevance is due to the growing popularity of various types of cuisines, the promotion of regional dishes and individual ingred
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Jazzmine, Joseph. "MARKETING PATTERN EVALUATION OF ETHNIC CUISINE CATERING SERVICES IN RUSSIAN MARKET." Ekonomika i upravlenie: problemy, resheniya 6/7, no. 159 (2025): 236–44. https://doi.org/10.36871/ek.up.p.r.2025.06.07.028.

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This article examines the marketing strategies that contribute to the success of ethnic cuisines in the Russian restaurant sector, focusing on Italian, Georgian and Indian cuisines. Consumer demand factors are analyzed, including cultural associations, adaptation to local preferences and the impact of digitalization. Based on a SWOT analysis, key competitive advantages and barriers for each cuisine are identified. Italian cuisine dominates due to recognition and associations with a healthy lifestyle, Georgian cuisine - due to nostalgic connections and emotional branding, and Indian cuisine - t
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Perov, Roman. "Culinary Mutual Influences on the Ukrainian-Russian Borderland (End of the 18th – Beginning of the 20th Centuries)." Ethnic History of European Nations, no. 72 (2024): 63–70. http://dx.doi.org/10.17721/2518-1270.2024.72.06.

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The article is devoted to the identification and analysis of ethnocultural contacts of Ukrainians and Russians at the junction of their ethnic borders in the period from the end of the 18th to the beginning of the 20th century, using the example of mutual influences of national cuisine. The specificity of the historiography dedicated to this topic is clarified, and the gradual nature of the accumulation of data on the culinary traditions of the population of the Ukrainian-Russian border area is traced. The author, taking into account the relevant historical conditions and processes, in particu
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Ryzhkina, O. A. "Eastern Gastronomic Ergonyms in Moscow Language Landscape (Based on the Restaurant, Café and Street Food Names)." NSU Vestnik. Series: Linguistics and Intercultural Communication 20, no. 4 (2023): 5–16. http://dx.doi.org/10.25205/1818-7935-2022-20-4-5-16.

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The article considers café, restaurant, and street food shop names related to eastern/oriental (Middle Asian and Caucasian) cuisine that has recently become extremely popular in Russia, especially so in Moscow, with regard to their ethnic identity. The naming system of the above ergonyms, being part of urbanonyms, has revealed both activization of old Russian assimilated gastronomic orientalisms and an influx of new ones, highly creative on different language levels.A complex analysis of about 500 ergonyms in public catering, randomly selected from respective sites and partially from street si
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Nalibow, Kenneth L., Anne Volokh, and Mavis Manus. "The Art of Russian Cuisine." Slavic and East European Journal 30, no. 3 (1986): 468. http://dx.doi.org/10.2307/307918.

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Pavlovskaya, A. V. "From the history of Russian cuisine. Part 4. Troubles and successes of Russian cuisine." Voprosy dietologii 6, no. 4 (2016): 47–52. http://dx.doi.org/10.20953/2224-5448-2016-4-47-52.

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Pavlovskaya, A. V. "From the history of Russian cuisine. Part 1. The cuisine we «lost»?" Voprosy dietologii 6, no. 1 (2016): 54–61. http://dx.doi.org/10.20953/2224-5448-2016-1-54-61.

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Pavlovskaya, A. V. "From the history of Russian cuisine. Part 3. What is a national cuisine?" Voprosy dietologii 6, no. 3 (2016): 77–82. http://dx.doi.org/10.20953/2224-5448-2016-3-77-82.

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Beldy, O. A. "TRADITIONAL CUISINE OF THE NANAIS." Humanities And Social Studies In The Far East 17, no. 2 (2020): 18–23. http://dx.doi.org/10.31079/1992-2868-2020-17-2-18-23.

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The article is devoted to the problem of preserving the traditional culture, in particular the traditional nutrition of the Nanai people in difficult natural and environmental conditions, the features of the traditional type of life and management of these representatives of the indigenous peoples of the North living in the Amur region, Primorye, on Sakhalin Island in the Russian Federation and in the province of Heilongjiang, China.
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Osilbekova, D. A. "Transonimization of Anthroponyms in the Names of Cafes and Restaurants of Moscow." Prepodavatel XXI vek, no. 3, 2020 (2020): 331–38. http://dx.doi.org/10.31862/2073-9613-2020-3-331-338.

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The article deals with anthroponymic names of Moscow cafes and restaurants. The reuse of anthroponym as an ergonomic name is one of the cases of transonimization. In addition to the nominative function the names of catering enterprises have informative and influential functions. Titles-antroponyms can carry the following types of information about the institution: 1) national cuisine, 2) origin of the owner, 3) concept of the institution: target audience, room interior, animation, etc. The function is manifested in associations caused by anthroponyms: nostalgic memories of the homeland, iconic
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Dissertations / Theses on the topic "Russian cuisine"

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Shectman, Stanislav. "Cuisine Worlds: Professional Cooking, Public Eating, and the Production of Culture in Contemporary Moscow." Diss., Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/199925.

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Anthropology<br>Ph.D.<br>Based on ethnographic fieldwork among the individuals, groups, and institutions that comprise Moscow's contemporary restaurant industry, this dissertation explores the production and consumption of Moscow's postsocialist culinary culture and landscape. Approaching cuisine as both a social product and a cultural process, I examine the agents and avenues of the local globalization of culinary culture. In my analysis, these "agents" include restaurateurs, chefs, cooks, professional associations, and educators and educational institutions, among others. I attend to the var
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Smith, Alison Karen. "Cabbage and cuisine : food in Russia before the great reforms /." 2000. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:9990591.

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Books on the topic "Russian cuisine"

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Li︠a︡khovskai︠a︡, L. Russian cuisine. Art Publishers, 2000.

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Volokh, Anne. The art of Russian cuisine. Collier Books, 1989.

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Sanashkina, V. E. Altaĭskai︠a︡ kukhni︠a︡: Altaĭ ash-kursak = Altai cuisine. IChP "Ak Chechek", 1995.

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J, Schnurr, and Germans from Russia Heritage Collection., eds. Aus Küche und Keller: Specialties from German-Russian cuisine. Germans from Russia Heritage Collection, North Dakota State University Library, 2008.

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Joy, Kirkpatrick, ed. European cuisine from the guiltless gourmet: Greek, English, German, Russian, and Scandinavian recipes for the health-conscious cook. DCI/Chronimed Pub., 1991.

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N, Kolomiytsova. Russian Cuisine. Blurb, 2014.

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LIAKHOVSKAYA, LYDIA. Book Russian Cuisine. Souvenir Boutique, 2000.

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Classic Russian Cuisine. Bloomsbury Publishing PLC, 1993.

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Chernomordik, Irina. Contemporary Russian Cuisine. Irina Chernomordik, 1988.

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Classic Russian cuisine. Arcade Pub., 1993.

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Book chapters on the topic "Russian cuisine"

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"Russian." In Cuisine, Texas. University of Texas Press, 1995. http://dx.doi.org/10.7560/776821-049.

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"The Russian Rassole." In Russian Cuisine in Exile. Academic Studies Press, 2018. http://dx.doi.org/10.2307/j.ctv1zjg7dp.34.

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"29. The Russian Rassole." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-032.

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"Sharlotka, a Russian Name." In Russian Cuisine in Exile. Academic Studies Press, 2018. http://dx.doi.org/10.2307/j.ctv1zjg7dp.16.

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"11. Sharlotka, a Russian Name." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-014.

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"Acknowledgments." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-001.

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"Preface." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-002.

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"Introduction: Expressions of the Soul." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-003.

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"1.The Clay Pot—A Repository of Tradition." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-004.

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"2. Tea Is Not Vodka—You Can’t Drink Too Much." In Russian Cuisine in Exile. Academic Studies Press, 2019. http://dx.doi.org/10.1515/9781618117311-005.

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Conference papers on the topic "Russian cuisine"

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Bazhanov, M. A., and N. F. Panikarova. "ANALYSIS OF MOLECULAR CUISINE TRENDS IN THE RUSSIAN FEDERATION." In Международная студенческая научно-практическая конференция "Наука. Образование. Профессия". Башкирский государственный аграрный университет, 2022. http://dx.doi.org/10.31563/9785745607950-2022-14-18.

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Grishina, Valeria Alexandrovna, and Alina Vadimovna Zarodina. "THE ROLE OF BENEFITS IN ATTRACTING, RETAINING AND MOTIVING PERSONNEL." In Russian science: actual researches and developments. Samara State University of Economics, 2020. http://dx.doi.org/10.46554/russian.science-2020.03-1-755/760.

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The article analyzes the characteristic features of the process of attracting, retaining and motivating personnel, considers the functions of attracting, retaining and motivating personnel from the perspective of the object and subject of management, analyzes the classification of incentives used in the organization for employees, describes the classification and specific features of various benefits used in organizations for staff. The benefits in the federal network of Japanese cuisine "Sushishop" are considered
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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the qu
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Milea, Camelia. "Characteristics of tourism in the Republic of Moldova." In The 5th Economic International Conference “Competitiveness and sustainable development“. Technical University of Moldova, 2023. http://dx.doi.org/10.52326/csd2023.15.

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Prioritizing tourism in the development of the economy is one of the objectives of the Republic of Moldova. In the article, there are presented the natural and human made resources of the Republic of Moldova, as well as some characteristics of the tourist infrastructure in order to highlight the tourism development potential of this country. From the point of view of the accommodation, in the Republic of Moldova the availability of units is limited, especially for the accommodation facilities in the superior segment. The analysis shows an underutilization of the accommodation capacity of the c
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