Course authors and lecturers

Pavel Pavlovich Syutkin

Candidate of historical sciences.

The author of "The True History of Russian Cuisine", "The True History of Soviet Cuisine", numerous publications in the media about the history of Russian culinary arts and gastronomy.

Olga Anatolyevna Syutkina

Cookery specialist and historian, the author of "Domestic Bliss Cuisine", "The True History of Russian Cuisine", "The True History of Soviet Cuisine", numerous publications in the media about the history of Russian culinary arts and gastronomy.

About the course

What do we call Russian cuisine today? What are its sources, strengths and weaknesses? How can we separate worn-out cliches and fiction from historical reality? Notoriously, the modern conventional image of traditional Russian cuisine is surprisingly primitive - it is assumed that without cabbage shchi, porridge and dumplings, Russians were unable to live even for a day, that they were only cooking in a Russian stove and ate meat exceptionally on major holidays. Nowadays, when we encounter the names of forgotten dishes in 19th century books, such as nyanya, botvinia, cundyumy, perepecha, levashniki, salamata, kulaga, kokurka, we can only sigh: our ancestors used to have such a cuisine - it might have even been great - how can we recall it and use the long-forgotten recipes in the kitchen again and how can we restore historical - and gastronomical - justice?

Pavel Syutkin and Olga Syutkina, famous historians, cookery specialists and the authors of this course, are working on this. In their lectures, they will introduce participants to centuries-old household, traditional dishes and our culinary products.

Course structure

1. About Russian cuisine without rage or bias.

2. Three centuries of the Russian stove.

3. Saracenic millet and Smolensk grits.

4. Russian, Finnic, Vologda butter.

5. Russian cabbage: history and cooking traditions.

6. Pozharskiy cutlets, beef stroganoff.

7. Holidays: Easter, Shrove, Christmas.

Purpose of the course

Learn about the origins of traditional Russian cuisine, its strengths and weaknesses, get to know ancient households and old Russian recipes, and be able to apply them in a modern kitchen.

Required qualifications

Anyone interested in Russian cuisine. Basic knowledge of history and the culinary arts.

Course results

Obtaining knowledge of traditional Russian cuisine, historical dishes, traditions of cooking them and technologies for adapting recipes to modern reality.