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The Book Of Tasty And Healthy Food
''The Book of Tasty and Healthy Food'' (', ''Kniga o vkusnoi i zdorovoi pishche'') is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939, and a further edition was published in 1952. An English translation (by Boris Ushumirskiy) appeared in 2012. Origins Following the Russian Revolution, the official ideology promoted communal food preparation and dining, to maximise use of labour and resources and to liberate women to work. However, combined with widespread food shortages, this resulted in poor food quality and limited choice. Anastas Mikoyan, who was People's Commissar of the Food Industry of the USSR in the 1930s, became convinced that the USSR needed to modernise the way it produced and consumed food. He travelled widely, bringing many innovations back to the USSR, including the manufacture of canned goods and the mass production of ice cream. In the late 1930s, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardcover
A hardcover, hard cover, or hardback (also known as hardbound, and sometimes as case-bound) book is one bound with rigid protective covers (typically of binder's board or heavy paperboard covered with buckram or other cloth, heavy paper, or occasionally leather). It has a flexible, sewn spine which allows the book to lie flat on a surface when opened. Modern hardcovers may have the pages glued onto the spine in much the same way as paperbacks. Following the ISBN sequence numbers, books of this type may be identified by the abbreviation Hbk. Hardcover books are often printed on acid-free paper, and they are much more durable than paperbacks, which have flexible, easily damaged paper covers. Hardcover books are marginally more costly to manufacture. Hardcovers are frequently protected by artistic dust jackets, but a "jacketless" alternative has increased in popularity: these "paper-over-board" or "jacketless" hardcover bindings forgo the dust jacket in favor of printing the cove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soviet Cuisine
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro- Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1939 Non-fiction Books
This year also marks the start of the Second World War, the largest and deadliest conflict in human history. Events Below, the events of World War II have the "WWII" prefix. January * January 1 ** Third Reich *** Jews are forbidden to work with Germans. *** The Youth Protection Act was passed on April 30, 1938 and the Working Hours Regulations came into effect. *** The Jews name change decree has gone into effect. ** The rest of the world *** In Spain, it becomes a duty of all young women under 25 to complete compulsory work service for one year. *** First edition of the Vienna New Year's Concert. *** The company of technology and manufacturing scientific instruments Hewlett-Packard, was founded in a garage in Palo Alto, California, by William (Bill) Hewlett and David Packard. This garage is now considered the birthplace of Silicon Valley. *** Sydney, in Australia, records temperature of 45 ˚C, the highest record for the city. *** Philipp Etter took over as Swiss Fed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cookbooks
Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *Rossiyane (), Russian language term for all citizens and people of Russia, regardless of ethnicity *Russophone, Russian-speaking person (, ''russkogovoryashchy'', ''russkoyazychny'') *Russian language, the most widely spoken of the Slavic languages *Russian alphabet *Russian cuisine *Russian culture *Russian studies Russian may also refer to: *Russian dressing *''The Russians'', a book by Hedrick Smith *Russian (comics), fictional Marvel Comics supervillain from ''The Punisher'' series *Russian (solitaire), a card game * "Russians" (song), from the album ''The Dream of the Blue Turtles'' by Sting *"Russian", from the album ''Tubular Bells 2003'' by Mike Oldfield *"Russian", from the album '' '' by Caravan Palace *Nik Russian, the perpetrator of a con committed in 2002 *The South African name for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter Feasts
Easter,Traditional names for the feast in English are "Easter Day", as in the ''Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel Pepys, Volume 2'') as well as the single word "Easter" in books printed i157515841586 also called Pascha (Aramaic, Greek, Latin) or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary . It is the culmination of the Passion of Jesus Christ, preceded by Lent (or Great Lent), a 40-day period of fasting, prayer, and penance. Easter-observing Christians commonly refer to the week before Easter as Holy Week, which in Western Christianity begins on Palm Sunday (marking the entrance of Jesus in Jerusalem), includes Spy Wednesday (on which the betray ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC 2
BBC Two is a British free-to-air public broadcast television network owned and operated by the BBC. It covers a wide range of subject matter, with a remit "to broadcast programmes of depth and substance" in contrast to the more mainstream and popular BBC One. Like the BBC's other domestic TV and radio channels, it is funded by the television licence, and is therefore free of commercial advertising. It is a comparatively well-funded public-service network, regularly attaining a much higher audience share than most public-service networks worldwide. Originally styled BBC2, it was the third British television station to be launched (starting on 21 April 1964), and from 1 July 1967, Europe's first television channel to broadcast regularly in colour. It was envisaged as a home for less mainstream and more ambitious programming, and while this tendency has continued to date, most special-interest programmes of a kind previously broadcast on BBC Two, for example the BBC Proms, no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Berry
Dame Mary Rosa Alleyne Hunnings (; born 24 March 1935), known professionally as Mary Berry, is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs. She has published more than 75 cookery books, including her best-selling ''Baking Bible'' in 2009. Her first book was ''The Hamlyn All Colour Cookbook'' in 1970. She hosted several television series for the BBC and Thames Television. Berry is an occasional contributor to ''Woman's Hour'' and ''Saturday Kitchen''. She was a judge on the BBC One (originally BBC Two) television programme ''The Great British Bake Off'' from its launch in 2010 until 2016, when it relocated to Channel 4. Early life Berry was born on 24 March 1935, the second of three children, to Margaret (‘Marjorie’, ''née'' Wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultural Appropriation
Cultural appropriation is the inappropriate or unacknowledged adoption of an element or elements of one culture or identity by members of another culture or identity. This can be controversial when members of a dominant culture appropriate from minority cultures. Fourmile, Henrietta (1996). "Making things work: Aboriginal and Torres Strait Islander Involvement in Bioregional Planning" in ''Approaches to bioregional planning. Part 2. Background Papers to the conference; 30 October – 1 November 1995, Melbourne''; Department of the Environment, Sport and Territories. Canberra. pp. 268–269: "The esternintellectual property rights system and the (mis)appropriation of Indigenous knowledge without the prior knowledge and consent of Indigenous peoples evoke feelings of anger, or being cheated" According to critics of the practice, cultural appropriation differs from acculturation, assimilation, or equal cultural exchange in that this appropriation is a form of colonialism. When cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronationalism
Gastronationalism or culinary nationalism is the use of food and its history, production, control, preparation and consumption as a way of promoting nationalism and national identity. It may involve arguments between two or more regions or countries about whether a particular dish or preparation is claimed by one of those regions or countries and has been appropriated or co-opted by the others. Origins Atsuko Ichijo and Ronald Ranta have called food "fundamentally political" and "one of the essential commodities with which political powers at various levels are concerned". Food historian Michelle T. King suggests that cuisine is a natural focus for studies of nationalism, pointing out dozens of such treatments over the first decades of the 21st century. She also argues Asia's culinary nationalism has been particularly intense. Examples of gastronationalism include efforts by state bodies, nongovernmental bodies, businesses and business groups, and individuals. New York Universit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teiglach
Teiglach , also spelled taiglach or teglach ( yi, טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup. They are a traditional Ashkenazi Jewish treat for Rosh Hashana, Sukkot, Simchat Torah, and Purim. History Teiglach date back to the times of the Romans who made strips of fried dough in honey called vermiculi. Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a .... In the 12th century Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey called ''vermesel'' or ''verimlish'' at the beginning of the Sabbath meal. The name went through changes, being called ''gremsel'' and then ''chremsel'' in Eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kharcho
Kharcho, also spelled as Harcho ( ka, ხარჩო), is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (''Juglans regia''). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of Georgia. An example of a Georgian recipe for Kharcho is made using beef, lamb, pork, chicken or goose."Кавказская Кухня", Prosveschenie Publ. 1992 Cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. When the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. When it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, Turkish smoked red pepper) and then simme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone Stock (food), stock with Sautéing, sautéed veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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