Cuisine is one of the most mythologized parts of Russian culture. Discussions about it are rife with stereotypes: they often distort the facts and create an almost fantastical understanding of the origins of dishes and the conditions in which they were prepared and served. Meanwhile, the real history of Russian cuisine is more interesting and complex than these myths: the changes it has undergone have been closely linked to social life, politics, economics, and the influence of other cultures. This book by renowned culinary historians Olga and Pavel Syutkin is a study that dots many i's and crosses many t's. How did the Russian stove appear, what role did religion play in the development of cuisine, what were the real dishes that are now perceived as stereotypically Russian, and how did culinary traditions change during the Soviet era? The book contains original recipes for many dishes, including nearly forgotten ones; you can still make ushnoye, vereshchaka, sbiten, or botvinya today.