From the 1ST till the 30th of August 2017, we will be in Yekaterinburg, Eurasia – Russia.
Yekaterinburg is Russia’s fourth-largest city after Moscow, Saint Petersburg, and Novosibirsk. Yekaterinburg is the administrative centre of Sverdlovsk Oblast located in the middle of the Eurasian continent, on the border of Europe and Asia.
Situated on the Iset River, the city was built in November 18, 1723, and named after Russian emperor Peter the Great’s wife, Yekaterina, who later became Catherine I after Peter’s death. In 1924, the city was named Sverdlovsk after the Communist party leader Yakov Sverdlov, and in 1991 back to Yekaterinburg.
Yekaterinburg is a modern city in Russia, and is the main industrial and cultural centre of the Ural Federal District. The city had experienced economic and population growth and the city in the Contemporary Era and some of the tallest skyscrapers of Russia are built here.
Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern European, Central European and Middle Eastern influences as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centred on seasonal or suitable for storage products, with fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century.
Russia’s great expansions of culture, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes.