Great Russian literature is filled with accounts of elaborate feasts of tsars and aristocrats where there are golden samovars, exotic imported ingredients, and dishes taking the names of noblemen like Beef Stroganoff and Veal Orloff. But what about the real food of the people who populated the vast landscape of the country? Rivers, lakes and woodlands provided an abundance of natural resources. Fields were planted with a variety of grains. And many recipes of the people have remained unchanged for centuries, such as borscht, bliny, kasha, pirozhki and pelmeni.
Darra Goldstein, PhD, is Food Editor at Russian Life magazine, Founding Editor of the quarterly magazine Gastronomica: The Journal of Food and Culture, and the award winning author of four cookbooks including A Taste of Russia. She is the Willcox and Harriet Adsit Professor of Russian at Williams College.
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