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Journal articles on the topic 'Russian cuisine'

Author: Grafiati

Published: 28 July 2024

Last updated: 31 July 2025

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1

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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Seferbekov, R. I. "RESULTS OF THE STUDY OF THE CULTURE OF THE NUTRITION OF THE CITIZENS OF DAGESTAN IN THE LATEST TIME (THE SECOND HALF OF THE EIGHTIES OF THE XX CENTURY - THE POST-SOVIET PERIOD)." History, Archeology and Ethnography of the Caucasus 13, no. 3 (2017): 133–39. http://dx.doi.org/10.32653/ch133133-139.

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The article traces the processes of transforming the food culture of the peoples of Dagestan into the so-called perestroika years and in the post-Soviet period. Under the culture of nutrition is understood a set of phenomena in the life of a person that are associated with food and nutrition (food intake) - sets of food products, ways of processing them, cooking techniques and culinary products, recipes, traditions of food preferences or food restrictions and prohibitions, Forms of organization of meals, table etiquette and rituals. A special kind of food culture is the food of the urban popul

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Dzhum, T. A., S. K. Kuizheva, and M. Yu Tamova. "Regional cuisine as a catering concept that increases the tourist flow to the Russian regions." New Technologies 18, no. 2 (2022): 44–52. http://dx.doi.org/10.47370/2072-0920-2022-18-2-44-52.

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The article presents an overview of business concepts in the field of restaurant business, allowing to maintain consumer interest in the products and services offered using the capabilities of the Krasnodar Territory. The purpose of the research is to identify the main driving forces of the development of restaurant projects, focusing on the relevance of consumer properties of catering products for consumers, applying a differentiated approach to them and focusing on what can lead to success. The research methods used are analysis, synthesis, generalization, observation and forecasting. The re

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DOLGIKH, E. V. "ON THE HISTORY OF EVERYDAY LIFE: THE FORMATION OF RUSSIAN TAVERN CUISINE." LOMONOSOV HISTORY JOURNAL 64, no. 2023, №3 (2023): 58–84. http://dx.doi.org/10.55959/msu0130-0083-8-2023-64-3-58-84.

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The article examines the history of menu formation in the Russian public eating establishments in the19th and early 20th centuries. Taverns and pancake houses appeared in the 16th and 17th centuries. the main principles of cookery (its bread character, the use of grits or flour in all dishes and main drinks) are outlined on the basis of available sources of that time. There were important food bans (besides fasts): to eat blood, animal prey, calves, goats, pigeons, bears, etc. Due to these prohibitions medieval Russian cuisine did not use finely chopped raw meat (minced meat), respectively, th

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DIASAMIDZE, Gulnara. "Study of Gastronomic Tourism in the Context of Marketing in the Classroom in Business Russian." Journal in Humanities 10, no. 1 (2021): 29–31. http://dx.doi.org/10.31578/hum.v10i1.432.

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AbstractOur article will focus on gastronomic tourism. Gastronomic tourism is not only an opportunity to try new interesting dishes. It is closely related tobusiness and appeared at the end of the twentieth century, becoming much more successful already in the twenty-first, to the present day. But this isnot only a business, but there is also an opportunity to try new and interesting dishes, visit factories, wineries, and farms. Watching the production andeven taking part in it will be interesting not only for gourmets but also for all tourists.Everyone knows that the main attraction of Georgi

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Vlaskina, Tatyana Yu. "Traditional Cuisine of the Nekrasov Cossacks." Journal of Frontier Studies 7, no. 3 (2022): 206–18. http://dx.doi.org/10.46539/jfs.v7i3.313.

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The article is a comparative historical cross-cultural study of the traditional cuisine of the Nekrasov Cossacks – a group of Russian Old Believers known for their rich migration experience. Since the basis of the food system is fish, Nekrasovite’s cuisine has many fish dishes, and at the same time the high status of cereal dishes remains. In the recipe and methods of preparation, the preservation of old Russian traditions is noticeable. In supplements to the main ration, one can see the influence of South European and Turkic cultures. The purpose of this study is to identify the marking

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Bozbas, Alper, and Tolga Gül. "A Netnographic Review of Dining Experiences of Russian Tourists." Journal of Mediterranean Tourism Research 1, no. 2 (2022): 111–22. http://dx.doi.org/10.5038/2770-7555.1.2.1009.

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This study aims to conduct a nethnographic analysis of the dining experiences of Russian tourists who prefer Antalya as their destination, depending on their restaurant choices. The findings regarding the dining experiences within the scope of the study were obtained from restaurant reviews for 2019 on the TripAdvisor website. The research findings were obtained from 131 reviews written for ten restaurants operating in Antalya city centre, Side, Kemer and Alanya districts. The analysis of reviews are made in three dimensions; First-Hand Experience, Supportive Experience and Attractive Experien

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Gantsovskaiy, Nina S. "Wild plants and crop waste as a basis for nominations of dishes of Kostroma folk cuisine (comments to Section V of the Lexical Atlas of Russian Folkish Patois Programme)." Vestnik of Kostroma State University 28, no. 1 (2022): 139–42. http://dx.doi.org/10.34216/1998-0817-2022-28-1-139-142.

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The names of folk cuisine dishes are still a persistent ethnographic feature in both areas of the material and spiritual culture of the people. Those mapping objects of Section V "Meals" of the Programme of Lexical Atlas of the Russian Folkish Patois, which most often have traditional names, all-Russian distribution, but situationally local semantic filling, connected with the use of natural (wild-growing) plant components in the realities denoted by them, are the source of our observation. In the stories of the inhabitants of Kostroma villages about the times of World War II and after it, the

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Nesterchuk, Inna. "THE SPECIFICITY OF THE ETHNIC CUISINE OF THE RIGHT-BANK POLESIE OF UKRAINE: HISTORICAL AND GEOGRAPHICAL INVESTIGATIONS." GEOGRAPHY AND TOURISM, no. 69 (2022): 26–38. http://dx.doi.org/10.17721/2308-135x.2022.69.26-38.

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The article broadcasts scientific researches of Ukrainian regional gastronomy and presentations of author's researches. Actively in Ukraine began to develop gastronomic tourism. Culturological studios broadcast ethnic cuisines and food. Incredible picturesqueness and amazing power of Ukrainian gastronomic regional traditions in high-quality local products and autochthonous techniques developed over thousands of years. Variegated climatic conditions, landscapes, intercultural ties prompted the narrative of Ukrainian regional gastronomy in the world. The unique culture of the Right-bank Polissya

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Grigorieva, Alexandra, and Ekaterina Protassova. "Integrating International Foodways and the Dominant Language Constellation Approach in Language Studies." Education Sciences 15, no. 6 (2025): 765. https://doi.org/10.3390/educsci15060765.

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People in multilingual societies develop complex and interconnected food-making and food-discussing networks. On the basis of an experimental course titled “Food at Home, Food on the Move: Globalization and Regionalism in Modern Food Culture” taught at the University of Helsinki, we will show how the acquisition of culinary terminology puts forward the interconnectedness of languages and the dynamics between them in several sociolinguistic contexts. The lectures were grouped geographically: Eating with the Neighbors (Finnish cuisine and Swedish, Russian, Karelian and other influences); From th

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Чэн, Ю. "A contrastive analysis of Chinese and Russian dish nominations in Russian and Chinese cuisine concerning the taste of dishes." Cherepovets State University Bulletin, no. 5(116) (October 13, 2023): 211–22. http://dx.doi.org/10.23859/1994-0637-2023-5-116-17.

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В Китае и России существуют разные принципы номинации блюд, что вызывает проблемы с восприятием меню китайского ресторана русским посетителем. В статье автор обращает внимание на проблемы, возникающие у посетителей китайского ресторана, знакомящегося с меню на русском языке. Проводится семантический и структурный анализ языковых особенностей названий китайских и русских блюд, характеризующих их с точки зрения вкуса. Статья адресована филологам, переводчикам, психолингвистам, интересующимся проблемами межъязыкового и межкультурного взаимодействия. In China and Russia, there are different princi

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Щепетова, Инна, and Ирина Скоробогатых. "Applying design thinking to user experience: Russian luxury cuisine catering projects." Маркетинг и маркетинговые исследования 1 (2022): 4–25. http://dx.doi.org/10.36627/2074-5095-2022-1-1-4-25.

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Plavskaya, Elena L. "Features of the food culture of modern Russian Germans and Germans in Germany (based on the products of meat processing enterprises Brücke LLC and Kaufland Fleischwaren)." Vestnik Tomskogo gosudarstvennogo universiteta. Istoriya, no. 89 (2024): 168–73. https://doi.org/10.17223/19988613/89/20.

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The preservation of the ethnocultural specificity of the people is impossible without attention to the traditions of its national cuisine. The latter can exist not only where it was born and existed for a long time, but also as a cultural heritage of peoples who moved to new territories and live in the socio-political conditions of another state. While exploring the culture of our country, it is interesting to turn to the small cultures of immigrants, since they demonstrate the distinctive features of the culture of their people and, at the same time, the connection with the Russian culture wi

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Khisamutdinov, Amir, and Bai Xue. "On the History of Russian Catering Industry in China in the First Half of the XX Century." Journal of Economic History and History of Economics 23, no. 4 (2022): 663–86. http://dx.doi.org/10.17150/2308-2488.2022.23(4).663-686.

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The article is devoted to the features and traditions of the Russian catering industry in China, which started with the construction of the Chinese Eastern Railway. Harbin quickly developed into a major industrial city in northeastern China (now Heilongjiang Province, China). The restaurant opened at Railway Assembly of the Chinese Eastern Railway (1905) was really big, then came “Eden” (1906), and “Modern” (1913) which still works today. After the end of the Civil War in Russia (1922), the number of restaurants significantly increased: the Chinese as well as Russian emigrants could choose est

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Syuan', Lyu. "Demographic factor of the influence of Russian culture in the Northeast of China." Proceedings of the Komi Science Centre of the Ural Division of the Russian Academy of Sciences, no. 10 (February 7, 2025): 38–41. https://doi.org/10.19110/1994-5655-2024-10-38-41.

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Russian culture has had a significant impact on the culture and demographics of Northeast China, particularly in Heilongjiang, Jilin, and Liaoning provinces. This impact spans various historical stages, including Sino-Russian trade and migration during the Qing Dynasty, the complex Sino-Soviet relations of the 20th century, and the exchanges following the opening of the Sino-Russian border. This essay explores these influences through seven major aspects: population migration and settlement, architecture and urban planning, language and education, religious influence, cuisine and cultural prac

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Blahopoluchna, Anastasiia. "Ukrainian Cuisine in Europe: Problems and Challenges for the Restaurant Business." Sustainable Socio-Economic Development Journal 1, no. 3-4 (2023): 98–103. http://dx.doi.org/10.31499/2786-7838.ssedj.2023.1(3-4).98-103.

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Ukrainian culture, including gastronomy, is actively promoted abroad. The prism of cooking is also used to promote a positive image of Ukraine, which helps to attract the attention of citizens of different countries, especially during the Russian-Ukrainian war. Moreover, some Ukrainian dishes, such as borsch and dumplings, are now included in international menus. Purpose: The aim of the article is to study the current trends in the development of Ukrainian cuisine and the Ukrainian restaurant industry in Europe. Design / Methodology / Approach: The following research methods are used in the ar

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СЕФЕРБЕКОВ, Р. И., and М. Р. СЕФЕРБЕКОВ. "THE FOOD CULTURE OF RUSSIANS IN THE KIZLYARSKY AND TARUMOVSKY DISTRICTS OF DAGESTAN: TRADITIONS AND INNOVATIONS." Известия СОИГСИ, no. 49(88) (September 18, 2023): 62–81. http://dx.doi.org/10.46698/vnc.2023.88.49.005.

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В статье на основе собранного в селениях Кизлярского и Тарумовского районов Республики Дагестан полевого этнографического материала и литературных источников с использованием общенаучных (историко-генетический, сравнительно-исторический, ретроспективный) и специальных (опрос, интервьюирование, включенное наблюдение) методов истории и этнологии исследуется современная культура питания русских с выявлением сохранившейся у них в новейшее время традиционной пищи, заимствованных у горского и равнинного населения Дагестана блюд и напитков, а также проникших в последние десятилетия пищевых инноваций.

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Panibratov, Andrei. "Russian Restaurant with Japanese Cuisine Makes Foreign Markets' Selection: The Case of Two Sticks." Asian Case Research Journal 16, no. 02 (2012): 335–46. http://dx.doi.org/10.1142/s0218927512500149.

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The case considers the problem of the expansion strategy of the Russian Japanese restaurant Dve Palochki (Two Sticks). The focus of the case is the exploration of the regional and international opportunities for the company, particularly the Chinese market. This case is recommended for discussion in study groups in an international business strategy course when considering the following issues: choosing a foreign market entry strategy; internationalization of SME; the marketing and HR policy of a firm that is in the process of initial internationalization. This case is intended for analysis of

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Orishev, A. B., A. A. Mamedov, and V. V. Kortunov. "Bedouin village as a tourist destination." Service and Tourism: Current Challenges 17, no. 2 (2023): 145–53. https://doi.org/10.5281/zenodo.8003731.

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The presented article is part of a large project devoted to the study of rural tourism in the countries of the foreign East and related aspects. The purpose of the study is to consider the Bedouin village as a tourist destination, show its real state, prospects for use and draw the attention of Russian tourists to it. The article provides a critical analysis of the scientific literature available in Russia and abroad on the stated topic, shows gaps that need to be filled. The authors distinguish two types of Bedouin villages: the first are located directly in the desert and, due to the harsh l

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Korbmacher, Tatiana V. "THE INFLUENCE OF THE FOREIGN LANGUAGE ENVIRONMENT ON THE RUSSIAN GERMANS' CUISINE." Bulletin of the South Ural State University series Linguistics 15, no. 3 (2018): 57–60. http://dx.doi.org/10.14529/ling180309.

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Samkova, Maria A. "Associative-Verbal Field Migrant in the Russian Linguistic Consciousness." SibScript 27, no. 1 (2025): 59–72. https://doi.org/10.21603/sibscript-2025-27-1-59-72.

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This article introduces the associative-verbal field migrant in linguistic consciousness based on the reactions of native Russian speakers to the word-stimulus migrant. The research determined the specifics of Russian speakers’ attitudes towards migration and migrants. Relying on the value orientations of modern Russian speakers, the author modelled a fragment of linguistic consciousness using associative dictionaries based on the association game. The analysis revealed the core and periphery of the associative-verbal field migrant and the predominating paradigmatic connection between words. T

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Pilipenko, Gleb, and Mikhail Saenko. "Field Research in the Veselovsky District of the Rostov Region among the Descendants of Repatriates from Uruguay." Slavic Almanac 2024, no. 3-4 (2024): 179–93. https://doi.org/10.31168/2073-5731.2024.3-4.08.

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The paper discusses the results of fieldwork in the Veselovsky district of the Rostov region among the descendants of repatriates from Uruguay, Russians by origin, followers of the religious movement “New Israel”. The researchers were interested in the Russian-Spanish bilingualism and Uruguayan customs and traditions brought by the settlers to Russia. These traditions have been preserved in the Krasny Oktyabr (Red October) colony for almost a century. Good preservation of food practices brought from Uruguay is attested. The largest number of Spanish words is attested in the everyday cuisine. T

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Aktamov, Innokentii G., and Vladimir A. Rodionov. "Mongolia’s Soft Power Tools in Relation to Russian Regions at the Beginning of the 21st Century." Vestnik NSU. Series: History, Philology 20, no. 10 (2021): 92–102. http://dx.doi.org/10.25205/1818-7919-2021-20-10-92-102.

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This article discusses the features of international relations in Inner Asia through the prism of the Russian-Mongolian relationship. The specifics of contemporary bilateral relationships is determined by the nature of mutual influence in the economic, political and humanitarian spheres. The aim of this research is to analyze Mongolian implementation of the concept of ‘soft power’ in relation to the regions of Russia, which are culturally and historically defined as a ‘Mongolian world’. It was revealed that the foreign policy of Mongolia in relation to Russian regions such as the Republic of B

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Babchuk, L. R., and Yu S. Babchuk. "THE NEGATIVE IMPACT OF THE RUSSIANS’ APPROPRIATION OF DISCOVERIES IN CHEMISTRY MADE BY SCIENTISTS FROM OTHER COUNTRIES ON THE FORMATION OF STUDENTS’ WORLDVIEW DURING THE EDUCATIONAL PROCESS." Scientific Notes of Junior Academy of Sciences of Ukraine, no. 1(29) (2024): 13–20. http://dx.doi.org/10.51707/2618-0529-2024-29-02.

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The article is devoted to the study of the history of scientific discoveries in chemistry in order to revise the negative influence of russian scientists and the legacy of the Soviet Union on chemical education in Ukraine. Russian encroachment on the achievements of other states has affected virtually all spheres of life: the history of statehood, national symbols, world-famous writers and artists, inventions, technology and goods, and national cuisine. This also applies to innovations in science, particularly in chemistry. Russians boast about the outstanding russian chemists of the past cent

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Gavina, Ekaterina М., Marina A. Zhulina, Liudmila V. Sotova, and Maksim I. Firstov. "Tour itinerary “The Call of Torama” for the development of ethnic tourism in the Republic of Mordovia." Finno-Ugric World 10, no. 4 (2018): 74–87. http://dx.doi.org/10.15507/2076-2577.010.2018.04.074-087.

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The rich cultural heritage of Finno-Ugric peoples is a self-important and an integral part of Russian and world culture. Tourism makes popular historical, cultural and natural monuments, folk crafts, national cuisine and parts of non-material culture, thus contributing to their preservation and development. Nowadays for many indigenous peoples of Russia (especially those, whose numbers are small) the development of ethnic tourism is an only way to preserve the traditions and customs. For that reason, the development of ethnic tourism, and in particular shaping a competitive tourism in Finno-Ug

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Voloshina, Tatiana, and Yana Lazareva. "LINGUISTIC AND CULTURAL SPECIFICITY OF PHRASEOLOGICAL UNITS WITH A FOOD COMPONENT (ON THE EXAMPLE OF RUSSIAN NATIONAL CUISINE)." Bulletin of Chelyabinsk State University 476, no. 6 (2023): 15–22. http://dx.doi.org/10.47475/1994-2796-2023-476-6-15-22.

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The article deals with the analysis of the linguistic and cultural features of phraseological units with a food component in order to identify the unique features formulated in the process of the gastronomic culture development of Russian national cuisine. The authors analyze the specifics of phraseological units including a food component, due to the influence of extra linguistic factors: historical, geographical, economic, cultural and linguistic types of interaction. The research work reveals the peculiarities of the worldview, character and beliefs of the Russian representatives which is t

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Chrząszcz, Matylda. "Obcy w kuchni. Jedzenie jako sposób realizacji opozycji „swoje–obce” i „arystokratyczne–plebejskie” w kulturze rosyjskiej do XIX w." Slavica Wratislaviensia 166 (June 22, 2018): 9–18. http://dx.doi.org/10.19195/0137-1150.166.1.

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Foreign in the kitchen. Food as a way to implement “familiar–foreign” and “patrician–plebeian” oppositions in Russian culture till 19th centuryThe paper addresses the problem of eating habits as an identification code which defines affiliation to a particular community or a social layer. Till 17th century there was no distinction between aristocratic and plebeian dishes in Old Russian cuisine. 17th century brought differentiation between the diet of aristocracy and lower layers of society. During the reign of Peter the Great selection of dishes as well as the way of their preparation and eatin

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Petrov, Dmitry. "Лебеди, как блюдо первой подачи на великокняжеских и царских пирах в XVI - XVII вв. (по письменным источникам)". Fontes Slaviae Orthodoxae 3, № 3 (2021): 11–49. http://dx.doi.org/10.31648/fso.6266.

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The article is devoted to the history of one of the most famous dishes of Russian ceremonial cuisine, the princely and the royal - roasted swans. This dish opened tsars banquets was considered prestigious and status. Already for the XVII century, we know that wild swans, caught on the lake by special hunters - “swans”, were kept after capture in special ponds at the royal palaces. For an earlier time (starting from the 12th century), numerous references to swan hunting have been preserved, all related to princely life. The article describes the descriptions by foreign ambassadors of the proced

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ПЕТРОВ, ДМИТРИЙ. "Упоминание о мясе и мясо-молочных продуктах в берестяных грамотах (Часть I)". Fontes Slaviae Orthodoxae 1, № 1 (2019): 11–27. http://dx.doi.org/10.31648/fso.3043.

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The article deals with cases mentions of the meat, cheese and butter in the birch bark. Meat is most often mentioned when feudal rent in the form of dried or smoked half of pig meat (“polt”). The issue of the use of horse meat, hare meat and black grouse in eating in the XI-XII century (despite the ecclesiastical prohibition of this) is considered. The issue of the earliest references in the history of Russian cuisine to smoked sausage and smoked bacon is considered.

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ПЕТРОВ, Дмитрий Аркадьевич. "Дмитрий Петров Упоминание о мясе и мясо-молочных продуктах в берестяных грамотах". Fontes Slaviae Orthodoxae 2, № 2 (2020): 11–34. http://dx.doi.org/10.31648/fso.5090.

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The article deals with cases mentions of the meat, cheese and butter in the birch bark. Meat is most often mentioned when feudal rent in the form of dried or smoked half of pig meat (“polt”). The issue of the use of horse meat, hare meat and black grouse in eating in the XI-XII century (despite the ecclesiastical prohibition of this) is considered. The issue of the earliest references in the history of Russian cuisine to smoked sausage and smoked bacon is considered.

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Kudashkin, Vyacheslav A. "Nutrition Culture of Indigenous Peoples in the Context of Socio-Cultural Space of Post-Soviet Russia." Humanitarian Vector 19, no. 2 (2024): 18–26. http://dx.doi.org/10.21209/1996-7853-2024-19-2-18-26.

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The article analyzes the process of formation of new food traditions among the indigenous peoples of Russia in the period of 1992–2000. The diversity and variety of methodological concepts, an interdisciplinary approach in historical science at the beginning of the XXI century allowed the humanitarian intelligentsia to study the interethnic problems of Soviet and Russian society. The socio-cultural approach that has been established in the last two decades makes it possible to qualitatively compare various historical events in dynamics. In the history of any state, we can trace ethnic processe

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Василиевич, Н. В., Т. Н. Шарова, К. В. Власова та А. А. Лахтин. "РАЗРАБОТКА МЕНЮ РУССКОЙ КУХНИ ДЛЯ БОРТОВОГО ПИТАНИЯ". Bulletin of Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University). Applied Scientific Disciplines Series, № 1 (8 квітня 2025): 17–26. https://doi.org/10.69540/2949-4079.2025.28.17.002.

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Статья посвящена вопросам разработки меню русской кухни для бортового питания на основе исследования предпочтений авиапассажиров. В работе были получены результаты опроса потребителей о качестве предоставляемых услуг бортового питания. По итогам проведения опроса возникла необходимость совершенствования меню для данного сегмента потребителей. Анализ выбора пищевых продуктов авиапассажирами показал, что большинство опрошенных предпочитают мясо птицы и рыбу. При исследовании потребительских предпочтений относительно категорий блюд выяснилось, что авиапассажиры хотели бы видеть в меню мучные изде

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Granova, Mariia A. "Food in Rituals Associated with the Spirits-‘Masters’ of Loci in the Tradition of the Russians in the Perm Region (Based on Mythological Texts)." Вестник Пермского университета. Российская и зарубежная филология 15, no. 4 (2023): 14–24. http://dx.doi.org/10.17072/2073-6681-2023-4-14-24.

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The article discusses foods, dishes, and drinks used by the Russians of the Perm region in rituals related to the spirits-‘masters’ of loci (a spirit of the banya, house spirit, leshy (forest spirit), and mermaid). The research material included mythological texts recorded in various parts of the region and containing descriptions of these rituals. As shown by the analysis, it is more often that traditional dishes ofSlavic cuisine become part of the subject code of rituals associated with the spirits of loci, while dishes and drinks that were incorporated into the culture later (candies, port

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Новик, Александр Александрович. "The Taste of Christmas: Traditions, Prohibitions and Alimentary Predilections of the Albanians of the Azov Sea Region." ТРАДИЦИОННАЯ КУЛЬТУРА, no. 3 (September 25, 2022): 171–83. http://dx.doi.org/10.26158/tk.2022.23.3.014.

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В работе анализируются праздничные традиции и пищевые установки, связанные с Рождеством, распространенные среди албанцев Приазовья - потомков балканских колонистов, переселившихся в пределы Российской империи в начале XIX в. В парадигме антропологии автор исследует праздничную культуру в полиэтничном регионе украинско-российского пограничья на примере алиментарной сферы, включающей меняющийся «пищевой ландшафт», бытующие гастрономические установки и трансформирующиеся под влиянием активных контактов с другими народами и этническими группами предпочтения в еде и оценочные стереотипы. Бурные соб

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Pavlovskaya, A. V. "From the history of Russian cuisine. Part 2. The passion of the lost self-identity." Voprosy dietologii 6, no. 2 (2016): 61–74. http://dx.doi.org/10.20953/2224-5448-2016-2-61-74.

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Isakova, A. A. "THE ‘KOMI NATIONAL CUISINE’ CONCEPT IN THE RUSSIAN-LANGUAGE NEWSPAPER DISCOURSE OF THE KOMI REPUBLIC." Kognitivnye Issledovaniya Yazyka 25 (2016): 190–95. http://dx.doi.org/10.20916/2071-9639-2016-25-190-195.

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ZHUCHKOVA, YU A. "PAN-ASIATIC CUISINE IN RUSSIA." Scientific Journal of the Academy 15, no. 2 (2024): 33–36. https://doi.org/10.36683/nz50.33-36.

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Pan-Asiatic cuisine is one of the most popular in the world, including Russia. The first restaurants specializing in Japanese cuisine began to appear in our country in the 80s of the last century. Then establishments with Chinese and Korean cuisines were opened. There is also Vietnamese and Thai cuisine, although they are less frequent. But more often you can still find enterprises offering a mix of different Asian cuisine. By now, such establishments have firmly occupied their niche in the catering market.

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Fedorov, D. A., V. D. Bogdanova, Yu G. Filtsyna, and M. V. Vorobyev. "Testing variety of cucumber F1 Ciborg, F1 Bavarets in LIT crop culture." Vegetable crops of Russia, no. 2 (May 19, 2021): 45–50. http://dx.doi.org/10.18619/2072-9146-2021-2-45-50.

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Relevance. The most popular cucumber in Russia is pickling type (lenght 10-12 cm). There are not a lot of varieties this type cucumber for high wire and LIT crop in Russian seeds market.Methods. Were tested russian varieties F1 Ciborg, F1 Bavarets (Gavrish company) in compare F1 Bjorn (Enza Zaden, Netherlands) – the most popular in Russia now. Russian customer prefer pickling type because of traditional Russian cuisine. Prices of pickling type cucumber at autumn-winter time in 1-1.5 times more than middle size type cucumber. We had artificial light 240 Wt/sq.m, sodium lamps, our substrate was

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Silverman, Willa Z. "Of Traiteurs and Tsars." Historical Reflections/Réflexions Historiques 44, no. 3 (2018): 95–115. http://dx.doi.org/10.3167/hrrh.2018.440307.

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Between 1893 and 1901, the Parisian traiteur Potel et Chabot catered a series of gala meals celebrating the recent Franco-Russian alliance, which was heralded in France as ending its diplomatic isolation following the Franco-Prussian War. The firm was well adapted to the particularities of the unlikely alliance between Tsarist Russia and republican France. On the one hand, it represented a tradition of French luxury production, including haute cuisine, that the Third Republic was eager to promote. On the other, echoing the Republic’s championing of scientific and technological progress, it rel

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Kamenskikh, Mikhail S. "INTANGIBLE ETHNO-CULTURAL HERITAGE IN DIASPORA COMMUNITIES: A CASE STUDY OF RUSSIAN KOREANS." Вестник антропологии (Herald of Anthropology), no. 3 (September 28, 2024): 23–37. http://dx.doi.org/10.33876/2311-0546/2024-3/23-37.

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The article analyses the perspectives of studying ethno-cultural heritage within the diaspora community using the case of urban communities of Russian Koreans in the Perm region. The study is based on field data collected in 2012–2024 and on recent changes in Russian legislation, regulating the concept of intangible ethno-cultural heritage of the peoples of Russia. It shows that Russian Koreans continue to preserve and reproduce the traditions of their culture in the context of diaspora education. This is most evident in the example of traditional cuisine and life cycle rituals. Rituals that h

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Motovilov, Oleg, Olga Golub, Nataliia Davydenko, Galina Chekryga, and Alla Stepanova. "Effect of Packaging on Instant Foods from Root Vegetables." Food Processing: Techniques and Technology 53, no. 4 (2023): 786–95. http://dx.doi.org/10.21603/2074-9414-2023-4-2478.

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Russian cuisine reflects the identity of its peoples. However, modern nutrition tends to level the multicultural peculiarities of Russian cuisine. This research objective was to identify the effect of packaging and storage time on the quality profile of instant turnip and rutabaga porridges. The study featured quality indicators of food concentrates. Samples of instant porridges were packaged in sachet bags and cups made of complex materials. They were stored at a 20–25°C and a relative humidity of ≤75% for 8 months. The sensory, physicochemical, and microbiological variables were measur

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