Talk:A Gift to Young Housewives

Sources

The 1992 "Classic Russian Cooking" version has historical information, but is not available at any library local to me. --W.marsh 17:57, 18 October 2007 (UTC)

"fresh roach is not very tasty and barely useful; it is, therefore, best used to feed the servants." - source link to this is wrong, and does not include that actual part of the book. It's part of the Section XLVIII(not included), and the line is lost in translation. In this part, book describes the cooking process of the roach, and the line should read "Fresh roach is not very tasty, and is not of much use, therefore it should be cleaned, and put right away into the summer oven (not sure how to translate the term), right on the hay, for fish to then dry out, in one or two takes; such fish is very good for servants, fasting soups, that are as tasty made with dried fish, as with the fresh one". I do have a book, and can scan it if needs be. — Preceding unsigned comment added by 46.48.2.215 (talk) 17:20, 1 July 2016 (UTC)

Russians under communism

--Superdantaylor 22:23, 18 October 2007 (UTC)

Russians under communism experienced both progress and profound hardship. While the Soviet Union achieved notable industrial, military, and scientific advances, these came at the cost of personal freedoms, human rights, and millions of lives. The collapse of the Soviet Union in 1991 left a mixed legacy, with some Russians nostalgic for the stability and superpower status of the USSR, while others criticize its authoritarianism and inefficiencies.

try this my recipe site

https://cookinglanka.com/ 212.104.229.130 (talk) 12:41, 5 January 2025 (UTC)

"Russians under communism" implies that the food lines and shortages were due to Bolshevik policies, whereas actually they would still never been able to afford these luxuries under the Tsars or any government at the time

• I think it refers to "processing food" in DIY way, as it "you wanna "briosh"? Make it yourself, here's how; not the 1922 famine. ALSO, there was Soviet "Book on tasty and healthy food", probably inspired... based on A Gift to Young Housewives. — Preceding unsigned comment added by Uchyot (talk • contribs) 20:36, 3 March 2021 (UTC)

yes no, the famine of 1921-1922 was associated with the devastating civil and First World War and there was no "diy way, as it you wanna brioche style" in the USSR, this is just schizophrenic nonsense and the author of the article contradicts himself , since The Book of Tasty and Healthy Food was published in the USSR even before the war in 1939, and not in 1952, as Wikipedia says, and therefore in no way in the USSR after the war, cookbooks could not be considered "bourgeois anachronism", just like the Molokhovets book itself was criticized by certain authors, but not government officials, for a certain "bourgeois-noble bias", which made sense since her books, in fact, were accessible only to the upper strata of society and this is no more than 10 percent of the country's population, since the majority they couldn’t even read normally, and if they could, they simply couldn’t afford to buy most of the food described in the book, and the actual shortages and long lines do not belong to the early post-war USSR, but to the late USSR with the greatest peak of problems during perestroika, but with all while in the USSR, recipes and cookbooks were available to the general reader due to urbanization and literacy by the majority of the population and, in general, most of the recipes in books, although with difficulty, ordinary citizens could bring to life and in general for 65-90 years the level of consumption and nutritional standards in the USSR grew and, in fact, Soviet books were not based on the Molokhovets book, and here you contradict yourself, so you say that in the USSR it was almost banned, although this is not so 37.54.230.242 (talk) 22:26, 6 July 2023 (UTC)

Candidate for deletion

What exactly is the value of this article? If we start including articles on every book on cooking, gardening, home decoration are we really writing an encyclopaedia? If WP didn't keep on changing the procedure for nominatination for speedy deletion I would do it now - unfortunately, I'd have to go and learn the process all over again. Rui ''Gabriel'' Correia (talk) 12:50, 6 February 2014 (UTC)

In its own unique way this Russian cookbook is a classic history text describing the Russia of its time. It reflects certain lifestyles of its time. It ennumerates the profusion of fish and game species available in Russia. It catalogues the various foreign influences on Russian cuisine and its diversity within itself. It is also a book that is not readily avaiable and accessible to the common reader/researcher. These are a number of reasons why coverage of this book - in my opinion - is merited in Wikipedia.Moryak (talk) 18:17, 6 February 2014 (UTC)

Hi @Moryak:. Your brief 5 lines here in the talk page make for far more interesting reading than the article itself. Were it not that it would immediately be seen as original research, I would easily copy this summary of yours into the article! Perhaps if you have the book it could still be done, using page references as sources. Having said that, I still find the "Table of contents" unencyclopaedic, perhaps it could be written as text, highlighing the more intesting elements, following the line of thinking that you outlined above:

etc

Regards, Rui ''Gabriel'' Correia (talk) 20:04, 6 February 2014 (UTC)
Obviously, there has been some time since the last comment here. However, should there be participants interested in any confirmation from earlier original editions of this cookbook, I have two copies in Russian. The first is a 1904 edition printed in St. Petersburg. The second is an edition printed obviously later by Parabola publishing in Germany but it lacks a specific date.Moryak (talk) 19:06, 27 October 2022 (UTC)

Russian cuisine has been shaped significantly by its geographical position, historical interactions, and the diverse ethnic groups within and surrounding its borders. Here are some key foreign influences on Russian cuisine:

1. Central Asian and Mongolian Influence

• Staple Ingredients: The Mongol Empire's influence during the 13th century introduced millet, buckwheat, and fermented dairy products, which became staples in Russian cuisine.
• Dumplings: Pelmeni, a popular Russian dish, is believed to have originated from Central Asian and Siberian culinary tradition2. European Influence
• French Cuisine: During the 18th and 19th centuries, French chefs were employed in Russian aristocratic households, influencing dishes like beef Stroganoff, pastries, and elaborate sauces.
• German Influence: Sauerkraut, sausages, and certain baking techniques were introduced by German immigrants, particularly in the Volga region.
• Italian Influence: Italian traders brought pasta, risotto, and ice cream techniques during the Renaissance.3. Scandinavian Influence
• Fish Preservation: The Vikings and Scandinavian traders introduced techniques such as pickling and smoking fish, which are still widely used in dishes like selyodka pod shuboy (herring under a fur coat).
• Rye Bread: Scandinavians also contributed to the development of dense, dark rye bread.

4. Middle Eastern and Ottoman Influence

• Spices: The Silk Road brought saffron, cinnamon, and other spices that influenced Russian dishes.
• Sweet Treats: Halva and sherbet-like confections are echoes of Middle Eastern traditions.
• Pilaf Variations: Plov (pilaf) came to Russia through Central Asian connections.

5. Chinese Influence

• Tea Culture: The tea trade with China made tea a central part of Russian hospitality and cuisine.
• Noodles and Dumplings: Chinese cooking influenced the Siberian variations of noodles and dumplings, blending them with local ingredients.6. Byzantine and Eastern Orthodox Influence
• Christian Fasting: The Orthodox Church's fasting periods heavily shaped traditional recipes, emphasizing grains, vegetables, and fish while limiting meat and dairy.
• Blini: Pancakes were influenced by Byzantine traditions, becoming a staple in Russian celebrations

7. Finnish and Baltic Influence

• Fish Dishes: Proximity to the Baltic Sea introduced diverse fish recipes, including smoked and cured fish.
• Forest Foods: Foraging traditions, including the use of mushrooms and berries, have been shared between these regions8. Jewish Influence
• Preserved Foods: Pickled vegetables and gefilte fish became popular through the Ashkenazi Jewish communities in Russia.
• Challah-like Breads: Braided breads also found their way into Russian baking traditions.

9. Modern Global Influences

• In recent years, globalization has brought new ingredients, such as avocados, sushi, and fast food, into contemporary Russian cooking, merging traditional recipes with international trends.

The rich tapestry of Russian cuisine reflects these diverse cultural exchanges, blending them into a distinct culinary identity over centuries. 2407:C00:C003:7413:CDD2:E88D:7250:D676 (talk) 03:23, 6 January 2025 (UTC)

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