Features of Russian gastronomic culture

Architectonics ofeveryday practice includes the consumption of food as a fundamental structure. Gastronomic and culinary characteristics of a nationalculture help to understand the national character and its features. In the national style food found the borders, according to which theethnic identity is constituted; there are strategies for things pleasant or unpleasant, tasty or tasteless, ones own or strange. For example,the prevalence of the boiled in the national food culture may indicates the priority of home (in-house, regular) meals, while fried foodactualizes the festive state, meals outside, changing the gender roles in the kitchen by increasing male participation in cooking.Gastronomic balance of the national cuisine is determined by the periodicity of the boiled / fried food as in-house / outside meals,everyday / festive food, as and the ritual meal, fast food and long term storage food. The Russian culinary history has developed throughserious transformations, such as, for example, the powerful flow of foreign cuisine (mostly French) after the reforms of Peter I, or thetotalitarian reconstruction of gastronomic culture in 1920-1930s. Following the classification proposed by a culinary historian V.V.Pokhlebkin the history of Russian cuisine can identify six stages: from ancient-Russian cuisine (9-16th centuries) till the Soviet cuisine(from 1917 to early 1990s.). The iconic products for the Russian people were porridge (porridge reflects the conciliar principle of theRussian mentality) and bread (substantial food product; any other complex food has accidental character in comparison with it). In theera of Peter I and Catherine the Great, the Russian cuisine underwent a powerful foreign influence; the French cuisine had a specialeffect - it was manifested in the spread of new culinary techniques. The Russian gastronomic culture underwent a powerfultransformation in the Soviet era, during the revolution of everyday life in the 1920-1930s. It acquired the character of deficit - hadbecome a way to establish feed links between an individual and a totalitarian government. The post-Soviet state of the gastronomicculture is characterized by the gastronomic nostalgia, the spread of industrialized products, fast food, the introduction of various nationaldishes and products of other national cultures.

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