Reflection of the Russian feast in literature. Classic Russian dishes in classical Russian literature. There were Russian pancakes...

The noble intellectual, according to Lermontov, does not feel unity either with his “ancestors,” or with his “fathers,” or with his “descendants.” The generation rejected the crude egoistic integrity of the “ancestors” (“And our ancestors are boring to us with luxurious amusements, Their conscientious, childish debauchery...”). The “fathers” only increased their historical guilt. People of the 30s were too “rich” in this “late mind,” that is, social cowardice, lack of strong convictions, and integrity of character. By the will of historical circumstances, they found themselves erased from the natural and logical path of the world. Neither “ancestors” nor “fathers” could satisfy them. But the generation did not have life-giving connections with the future (“His future is either empty or dark”).

The life of a generation passes by the history of the world, does not fit into the unified stream of human life (“We will pass over the world without noise or trace, Without leaving behind the centuries a single fertile thought, or the genius of the work begun”).

Reflections on the place of “our generation” in history intersect with reflections on its inner essence. A “secret illness” has shackled a generation, and all stages of its life - birth, youth, maturity and old age - are marked with the stamp of death. The metaphor “the path of life” realized in the poem (“And life already torments us, like a smooth path without a goal ...”) contains two plans: the change of generations in history and the change of different stages of an individual human life. Birth and death - the extreme points of human life - are associated with the past (“We are rich, barely from the cradle, With the mistakes of our fathers and their late minds...”, “And we rush to the grave without happiness and without glory, Looking mockingly back...”). From future generations, people of the 30s have the right to expect only insult and contempt (“And our ashes, with the severity of a judge and a citizen, A descendant will insult with a contemptuous verse...”). The generation did not find life-giving unity either with the “fathers” or with the “descendants”. It is internally and historically closed, doomed “from the cradle,” and this doom colors its entire life path.

Connected with these two plans is a third one, which explains the internal inconsistency, the spiritual sterility of the generation. It is devoid of internal strength, undermined from within. Life becomes painful, useless and unnecessary (“And life already torments us, like a smooth path without a goal, Like a feast at someone else’s holiday...”). Inner emptiness, lack of spirituality of people (“So skinny fruit, ripe before the time ...”, “We have dried up the mind with fruitless science ...”, “Without giving up to the centuries a single fertile thought ...”) are associated in the “Duma” with death and premature “old age”.

If for Pushkin the stages of an individual human life (birth, maturity, death) are natural and logical, just as the change of generations and times is natural and logical, then for Lermontov everything appears in a different quality. Pushkin - bright in sadness - welcomes and affirms the natural course of life. For him, this is a historically inevitable universal law (“Am I wandering along noisy streets...”, “Again I visited...”). Pushkin feels his blood relationship with the past, the present, and the future. Each stage of his life is filled with special, unique emotions. Pushkin's wise sadness stems from faith in the laws of existence, in its ultimate progressiveness, in beauty. Pushkin takes the baton from the hands of the past generation and passes it on to the future:

Alas! on the reins of life With an instant harvest of generations, By the secret will of providence, They rise, mature and fall; Others follow them... So our windy tribe Grows, worries, boils And presses to the grave of our great-grandfathers. Our time will come, our time will come, And in good time our grandchildren will push us out of the world too!

It is completely different for Lermontov, who interprets the generation as doomed, having absorbed the dead rather than living fragments of the past, barren, leaving nothing for descendants. And this generation awaits just historical retribution:

And our ashes, with the severity of a judge and a citizen, will be insulted by a descendant with a contemptuous verse, by the bitter mockery of a deceived son Over a squandered father.

But there is no immobility in the Duma. The difficult but inexorable tread of history can be heard in it. Mockery and accusation become educational conclusions, because they contain impulses towards something lofty, but still unknown. Lermontov's "descendant" begins with "mockery", accusing the generation "with the severity of a judge and a citizen."

Social and historical isolation was the disaster of the noble intellectuals of the 30s. In his inner world, the personality found the source of movement towards a new morality and made himself the measure of all things. The personality was no longer subject to the norms of official morality - they were completely alien to it. Instead, the world was assessed in terms of personal morality. Man has freed himself from the disfiguring and hostile shackles of official ideology, morality, and politics. He wanted nothing to do with the immoral world. Thus, individualism affirmed the dignity and value of the human person.

However, the apparent limitlessness of the inner world actually had a limit. Having made yourself the measure of all things, the criterion of evaluation outside world, the person extended these criteria to himself. The measure of evaluation has become illusory. The criteria lay in the personality itself, and not in life. But where is the measure of the truth of the assessments themselves?

In the Duma, Lermontov expressed the tragedy of a generation

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A rare Lenten ringing breaks the frost-bound sunny morning, and it seems to crumble into small snow grains from the bells. The snow creaks under my feet, like the new boots I put on on holidays.

Clean Monday. My mother sent me to church “to the clock” and said with quiet sternness: “Fasting and prayer open the sky!”

I'm walking through the market. It smells like Lent: radishes, cabbage, cucumbers, dried mushrooms, bagels, smelt, lean sugar... A lot of brooms were brought from the villages (on Clean Monday there was a bathhouse). Traders do not swear, do not sneer, do not run to the bureau for hundreds of dollars and speak to customers quietly and delicately:

- Monastery fungi!
- Brooms for cleansing!
- Pechora cucumbers!
- Wonderful snowflakes!

Blue smoke hangs over the bazaar from the frost. I saw a willow twig in the hand of a passing boy, and a chilly joy filled my heart: spring is coming, Easter is coming, and only streams will remain from the frost!

The church is cool and bluish, like a snowy morning forest. A priest in a black stole came out of the altar and uttered words I had never heard: Lord, Who sent down Your Most Holy Spirit at the third hour by Your Apostle, Do not take Him away from us, O Good One, but renew us who pray to You.

Everyone knelt down, and the faces of those praying were like those of those standing before the Lord in the painting “ Last Judgment" And even the merchant Babkin, who beat his wife into a coffin and does not lend goods to anyone, has lips trembling with prayer and tears in his bulging eyes. The official Ostryakov stands near the Crucifixion and also crosses himself, and at Maslenitsa he boasted to my father that, as an educated person, he has no right to believe in God. Everyone is praying, and only the churchwarden is ringing coppers at the candle box.

Outside the windows, snow dust fell on the trees, pink from the sun.

After a long service, you go home and listen to the whisper inside yourself: Renew us who pray to You... Grant me to see my sins and not condemn my brother. And the sun is all around. It has already burned away the morning frosts. The street rings with icicles falling from the roofs.

Lunch that day was extraordinary: radish, mushroom soup, buckwheat porridge without butter and apple tea. Before sitting down to the table, they crossed themselves for a long time in front of the icons. The old beggar Yakov dined with us, and he said: “In monasteries, according to the rules of the holy fathers, Lent dry food, bread and water were prescribed... And Saint Hermas and his disciples ate food once a day and only in the evening..."

I thought about Yakov’s words and stopped eating.

- Why aren’t you eating? - asked the mother.

I frowned and answered in a deep voice, from under my brows:

- I want to be Saint Hermos!

Everyone smiled, and Grandfather Yakov patted me on the head and said:

- Look, you are so receptive!

The Lenten stew smelled so good that I couldn’t restrain myself and began to eat it, finished it off and asked for another plate, and a thicker one.

Evening came. The twilight wavered from the ringing to Great Compline. The whole family went to read the canon of Andrei Kritsky. It's twilight in the temple. In the middle there is a lectern in a black chasuble, and on it is a large Old book. There are many pilgrims, but you can hardly hear them, and everyone looks like quiet trees in an evening garden. Due to the poor lighting, the faces of the saints became deeper and more stern.

The twilight shuddered from the exclamation of the priest - also somehow distant, shrouded in depth. In the choir they sang, quietly and so sadly that it made my heart ache: This God of mine will be my Helper and Protector, and I will glorify Him, God of my Father, and I will exalt Him, gloriously for I will be glorified...

The priest approached the lectern, lit a candle and began to read the Great Canon of Andrew of Crete: Where will I begin to cry about my accursed life and deeds? Will I make a beginning, O Christ, for this present mourning? But as you are Compassionate, grant me forgiveness of sins.

After each verse read, the choir echoes the priest:

Long, long, monastically strict service. Outside the darkened windows, a dark evening walks, showered with stars. My mother came up to me and whispered in my ear:

- Sit on the bench and rest a little...

I sat down and a sweet slumber came over me from fatigue, but on the choir they sang: My soul, my soul, arise, write down?

I shook off my drowsiness, stood up from the bench and began to cross myself. Father reads: Those who have sinned, transgressed and rejected Your commandment...

These words make me think. I start thinking about my sins. At Maslenitsa I stole a ten-kopeck piece from my father’s pocket and bought myself some gingerbread; recently threw a lump of snow at a cab driver’s back; he called his friend Grishka a “red-haired demon,” although he is not red-haired at all; he nicknamed his aunt Fedosya “gnawed”; he hid the “change” from his mother when he bought kerosene at the store, and when meeting with the priest he did not take off his hat.

I kneel down and repeat with contrition after the choir: Have mercy on me, God, have mercy on me...

When we were walking home from church, on the way, I said to my father, hanging my head:

- Folder! Forgive me, I stole a dime from you!

The father replied:

- God will forgive, son.

After some silence I turned to my mother:

- Mom, forgive me too. I ate my change for kerosene on gingerbread.

And the mother also answered:

- God will forgive.

As I fell asleep in bed, I thought:

- How good it is to be sinless!

Fisunova Vera

A person can do without a lot in his life: without a phone, clothes, the Internet, a car. But he simply needs food and drink. The topic of cooking has always been a hot topic in literature.

The relevance of the chosen topic is due to the fact that modern people have a very vague idea of what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, they rarely want to get to know the traditions of native Russian cuisine.

The purpose of our research is to analyze the use of the theme of cooking in literary works of the 19th century, to identify the relationship between literature and cooking.

To achieve the goal, the following tasks were set:

Object of study: students of grades 9-11 and school teachers. Subject of study:

Research methods

The main advantage of Russian cuisine is the ability to absorb and creatively refine and improve the best dishes of all the peoples with whom the Russian people had to communicate on a long historical path.

How many delicious dishes prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature. Derzhavin's food is perceived with the eyes, Gogol's food is perceived by the soul, Goncharov's food is perceived only by the stomach, and Chekhov's food is perceived by the tongue.

I would like to hope that we will revive Russian cuisine, and that our favorite dishes will not be hamburger and sushi, but jam from pine cones or dandelions, real “Pushkin Varenets” and veal cheek soup, porcini mushroom jelly, lamb side with porridge, pike perch and red pancakes.

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XIX Regional scientific and practical conference for youth and schoolchildren “Step into the future, Siberia!”

CULINARY REPERTOIRE
IN LITERARY WORKS OF THE 19TH CENTURY

Bratsk, Irkutsk region

2012

INTRODUCTION 3 pages

THEORETICAL PART 4 pages

PRACTICAL PART 9 pages

CONCLUSION page 11

BIBLIOGRAPHY 13 pp.

APPENDIX I 14 pages
APPENDIX II 18 pages.

APPENDIX III 21 pages.

APPENDIX IV 22 pages.

APPENDIX V 23 pages

APPENDIX VI 24 pages

APPENDIX VII 25 pages

APPENDIX VIII 26pp.

INTRODUCTION

A person can do without a lot in his life: without a phone, clothes, the Internet, a car. But he simply needs food and drink. The topic of cooking has always been a hot topic in literature. How often, when reading this or that work, do you imagine with delight and tenderness how delicious it is: “pies with poppy seeds, saffron milk caps, a glass of vodka, dried fish, sauce with mushrooms, thin uzvar with dried pears, mushrooms with thyme, pies with urda, shortbread with lard..."

What do you think the symbolic image of the Russian table looks like around the world? Most likely, this picturesque picture looks like this: vodka in a sweaty pot, herring with a rainbow sheen on the cut, oozing shiny fat, cabbage soup in a pot with a wooden spoon next to it. So why do we allow people to speak so disparagingly about Russian gastronomic traditions, carefully collected by our ancestors over many centuries, combining benefit and pleasure? The answer is extremely simple - many recipes and traditions have been lost and simply “sunk into oblivion.” But many modern “masterpieces” are nothing more than a repetition of a well-forgotten old recipe and originate precisely from Russian literature! Botvinya, repnitsa, kurnik, glazukha, nanny…. Behind these tasty and familiar names from fiction are hidden easy-to-prepare dishes. Yes, yes, our ancestors were not gourmets in the modern sense.

The relevance of the chosen topic is due to the fact thatmodern people have a very vague idea of what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, they rarely want to get to know the traditions of native Russian cuisine.

Many authors of literature of the 19th century gave us masterpieces of Russian cooking: how many delicious dishes can be prepared by looking into the works of L.N. Tolstoy, A.S. Pushkin, N.V. Gogol, A.P. Chekhov and many others. One of the essential components of writing is the ability to believably, vividly and expressively describe all sorts of edible things. Sometimes such details play an important role in the overall impression of the book. Has this ever happened to you? Reading a book and coming across a description of the process of cooking or eating a particularly tasty dish by the characters, did you have an urgent desire to repeat the culinary experiment?

Purpose Our research is to analyze the use of the theme of cooking in literary works of the 19th century, identifying the relationship between literature and cooking.To achieve the goalThe following tasks were set:

1. Explore culinary preferences writers of the XIX century (study the works of Russian classics, where there are descriptions of Russian cuisine and learn how to cook dishes).

2. Trace the history of Russian cuisine and modern restaurants, find modern analogues to ancient recipes.

3. Determine what our ancestors who lived in the 19th century ate and study gastronomic preferences modern man.

4. Find out if students are familiar with dishes from literary works.

Object of study: students of grades 9-11 and school teachers.Subject of study:culinary preferences of writers of the 19th century. The study is devoted to two areas of human activity: Russian literature and Russian cuisine.

Research methods: literature study, questioning.

Hypothesis: if I conduct research, I will find out that in the age of progress and general employment, life itself pushes us to forget not only about the traditions of the original Russian cuisine, but also about spiritual food. Accepting all the culinary innovations, we forget about our native Russian cuisine, about what we have learned from experience and passed on from fathers to children.

Theoretical part

1. EXCURSION TO THE 19TH CENTURY.

Each nation has its own way of life, customs, its own unique songs, dances, and fairy tales. Each country has its favorite dishes, special traditions in table decoration and cooking. Old Russian cuisine, which developed from the 9th-10th centuries. and reached its greatest prosperity in the XV-XVI centuries. characterized by common features that have largely survived to this day. At the beginning of this period, Russian bread from yeast rye dough appeared, and all other important types of Russian flour products also appeared: saiki, bagels, sochni, pyshki, pancakes, pancakes, pies, etc.

Various gruels and porridges, which were originally considered ritual, ceremonial food, also occupied a large place on the menu. The number of dishes by name was huge, but in content they differed little from one another. In the initial period of the development of Russian cuisine, there also developed a tendency to consume liquid hot dishes, which then received the general name “bread”, these include cabbage soup, stews based on vegetable raw materials, as well as various rubs, brews, and chatterboxes. At the same time, all the main types of Russian soups finally took shape, while hangovers, solyanka, and rassolniki, unknown in medieval Rus', appeared.

On the cookery of the 17th century. Tatar cuisine is strongly influenced by historical events. During this period, dishes made from unleavened dough (noodles, dumplings), as well as raisins, apricots, figs (figs), lemons and tea, which became traditional in Rus', entered Russian cuisine.

The boyar table is characterized by a large abundance of dishes - up to 50, and at the royal table their number grows to 150-200. The size of these dishes is also huge. Court dinners turn into a pompous, magnificent ritual, lasting 6-8 hours in a row, and include almost a dozen changes, each of which consists of a whole series of dishes of the same name.

The order of serving dishes for the rich festive table, consisting of 6-8 changes, finally took shape in the second half of the 18th century. It was preserved until the 60-70s of the 19th century: hot dishes (cabbage soup, stew, fish soup); cold (okroshka, botvinya, jelly, jellied fish, corned beef); roast (meat, poultry); vegetable (boiled or fried) hot fish); pies (unsweetened), kulebyaka; porridge (sometimes served with cabbage soup); cake (sweet pies, pies); snacks.

Since the time of Peter the Great, the Russian nobility has borrowed and introduced Western European culinary traditions. And only in the second half of the 19th century. The restoration of the Russian national menu begins, but with French adjustments.

By the last third of the 19th century. Russian cuisine of the ruling classes began to occupy, along with French cuisine, one of the leading places in Europe. The main features of Russian cuisine can be defined as follows: the abundance of dishes, the variety of the snack table, the love of eating bread, pancakes, pies, cereals, the originality of the first liquid cold and hot dishes, the variety of fish and mushroom table, the widespread use of pickles from vegetables and mushrooms, abundance festive and sweet table with its jams, cookies, gingerbreads, Easter cakes, etc.(Appendix I).

From the middle of the 19th century a serious turn of gastronomic interests towards national traditions begins. A completely unique tavern cuisine emerges. It is based on traditional Russian cooking; here they are no longer shy about porridge, cabbage soup, pies, or kulebyak. Dishes are prepared in large tavern ovens, which were no different from Russian home ovens.

2. COOKING IN LITERATURE

The ideas of most of our contemporaries about their own cuisine, unfortunately, are surprisingly primitive. There are several well-worn templates, from which it follows that the main food of the Russian people at all times is cabbage soup, porridge and dumplings, that the “common people” never saw meat, and the propertied class was served swans with feathers on the table, that, finally, the imagination of Russian cooks was limited Russian stove and cast iron.

And stumbling across the works fiction Only in the 19th century, at the mention of now-forgotten dishes, such as nanny, perepecha, salamata, kulaga, kokurka, a contemporary will sigh sadly - they say, there was food before us, but it was forgotten long ago...How many delicious dishes have been prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature.

Even the city's intelligentsia openly declares their gastronomic preferences. The liberal poet at the peak of his popularity, successful publisher and player N.A. Nekrasovwrites what exactly he sees as the meaning of life:

In pies, in sterlet ear,
In cabbage soup, in goose giblets,
In the nanny, in the pumpkin patch, in the porridge
And in lamb tripe...

This is how I had lunch main character Russian literature Evgeny Onegin:

Entered: and there was a cork in the ceiling,

The current flowed from the comet's fault,

Before him roast-beef is bloody,

And truffles, the luxury of youth,

French cuisine is the best color,

And Strasbourg's pie is imperishable

Between live Limburg cheese

And a golden pineapple.

Let us read these lines: it is clear from them that Russian aristocrats did not favor domestic cuisine, as did the entire aristocracy of the world. Be sure to serve them something special, foreign, not the same as what their compatriots eat. I read Russian classics with envy not for the dishes that our ancestors ate, but because these people were so full of life and delight in its wonders. Here, for example, is Derzhavin:

Crimson ham, green cabbage soup with yolk.
Ruddy yellow pie, white cheese, red crayfish,
What pitch, amber - caviar, and with a blue feather
There are motley pike there: beautiful!

Or, for example, Salytkov-Shchedrin’s story “How one man fed two generals”: “Yesterday,” one general read in an excited voice, “at the venerable chief of our ancient capital there was a formal dinner. The table was set for a hundred people with amazing luxury. The gifts of all countries set themselves a kind of rendezvous at this magical holiday. There was also the “Sheksna golden sterlet”, and a pet of the Caucasian forests - pheasant, and, so rare in our north in February, strawberries....."

But Gogol’s “Old World Landowners” has a different meaning: the ability and ability to use various household supplies and the housewife’s passionate desire to please her husband with these goods. Jam, jelly, and marshmallows were constantly being cooked, made with honey, sugar, and molasses.... We sat down for dinner at 12 o'clock. In addition to dishes and gravy boats, there were many pots with covered lids on the table, so that some appetizing product of the ancient delicious cuisine could not fizzle out.”

Russians live differently during the time of “Oblomov” in Goncharov’s novel. On the pages describing his childhood there is a lot of talk about food. “The whole house discussed dinner... Everyone offered their dish: some soup with giblets, some noodles or stomach, some tripe, some red, some white gravy for the sauce... Caring for food was the first and main concern of life in Oblomovka. »

In Aksakov’s “Family Chronicle” there is almost no detail of the preparations, only a generalized assessment of the dinner: “There were many dishes, one fatter than the other, one heavier than the other: the cook Stepan did not spare cinnamon, cloves, pepper and most of all butter.”

But Chekhov dedicated many works to gluttons. Particularly famous in this sense is the story “Apoplexy,” where the gastric ecstasy of a gourmet who was preparing to swallow a pancake with various snacks was described in detail. The secretary of the world congress talks about food like a poet, his appetite almost makes him hysterical. "The most best snack, if you want to know, herring. We ate a piece of it with onion and mustard sauce, now, my benefactor, while you still feel the sparks in your stomach, eat the caviar on its own, or, if you wish, with a lemon, then a simple radish with salt, then again herring, but that’s all - It’s better, benefactor, salted saffron milk caps if you cut them finely, like caviar, and, you know, with onions, with Provençal butter - delicious! But burbot liver is a tragedy!..”

The descriptions go on for a long time: there is cabbage soup, and borscht, and soup, and a fish dish, and great snipe, and turkey, and casserole... And it all ends with the officials, seduced by these conversations, abandoning their work and going to the restaurant.

Again, here the descriptions of food are not an end in themselves, nor a glorification of Russian cuisine. And the dishes are simple, except that they are prepared with inspiration, which we have almost forgotten today. And all Russian classics leave a cheerful impression in this sense. Heroes of literary works continually sit down at the table, get up from the table, drink tastefully, have a snack, clink cutlery, pass each other dishes with appetizing fillings.

So, Derzhavin’s food is perceived with the eyes, Gogol’s food is perceived with the soul, Goncharov’s food is perceived only with the stomach, and for Chekhov, with the tongue.

3. CULINARY PASSIONS OF MODERN TIME

What are the culinary preferences of modern Russian literature? They are missing. For its characters themselves raise some doubts about their existence. In general, they say that the culinary preferences of a given literature can tell a lot about the state of the people to whom it belongs. If they disappear from its pages dining tables, snacks, cold and hot dishes, fresh cucumbers, cooks, kitchen utensils - this means that something is wrong with the people themselves, or more precisely, with their creative intelligentsia.

In modern literature, food scenes always reek of the triumph of an upstart who has proudly achieved the same benefits as others.The desire to be no worse than the authorities, to leapfrog from one’s environment to higher positions leads to the fact that food turns out to be a measure of a person’s social value. And it’s time to regret not that there is not enough food, but that curiosity, inquisitiveness, and the desire to cook the simplest dish deliciously and with soul have disappeared. After all, so many amazing works of art can be made from bread, onions, cheese, apples, cereals, potatoes, milk, eggs! And we feed each other hard-boiled eggs until the desire to crow appears, and sandwiches, primitive and monotonous, from which only unhealthy heaviness and fullness are acquired.

The science of cooking does not stand still, and we take advantage of the benefits of the 21st century, mercilessly poking our fingers at microwave ovens, food processors and assessing the freshness of products by the date stamped on the packaging. In our age of progress and universal employment, life itself pushes us to the fact that more and more often we buy ready-made factory-produced dishes and less and less often prepare food from fresh products. In my opinion, it is cooking that brings a touch of order and peace to the everyday chaos of our modern life. Most people eat to live. But you can eat and enjoy the food.

The “culinary” topic has been practically unstudied in modern literature, yet there is so much scope for research and imagination. We forget how magnificent, simple and rational Russian cuisine is. Nowadays, foreign cuisine appears on our table more and more often. This is not bad, but we forget about our native Russian cuisine, what we are used to, what we have become accustomed to, what is learned from experience, passed on from fathers to children and is determined by the area of our existence, climate and way of life. Time flows inexorably, changing morals, customs, traditions, and only one thing remains unchanged - the hospitality of the Russian home, despite the social class. Despite the dominance of restaurants serving European and Asian cuisine, it is gratifying to see that native Russian cuisine occupies not the least place among the gastronomic preferences of people from other countries.Russian restaurants are common all over the world. There are them in Paris, they are in Vienna, London, Boston and Sydney. INIstanbul has 6 high-class Russian restaurants. Famous Russian restaurateurs and public figures began to open their own restaurants. For example, in Moscow, some of the most famous Russian restaurants are “Ilya Muromets”, “Sudar”, “Gogol” and others ( Appendix II).

I would like to hope that we will revive Russian cuisine, and our favorite dishes will not be hamburger and sushi, but jam made from pine cones or dandelions, real “Pushkin’s Varenets” and veal cheek soup, porcini mushroom jelly, lamb flank with porridge, pike perch and red pancakes….

Practical part

Having studied the history of Russian cuisine and analyzed the culinary preferences of the authors of literature of the 19th century, I decided to try to cook dishes of Russian cuisine, the names of which I came across in works of literature. I was interested in the question: are my peers and people of the older generation familiar with Russian cuisine? Do they like Russian cuisine or prefer fast food? To do this, I conducted a study, which was carried out on the basis of the Municipal Educational Institution “Secondary School No. 32” in Bratsk. It was attended by 20 students of grade 9 “A”, 20 students of grade 11 “A”, as well as 20 school teachers.

Research procedure: development of a questionnaire with the names of dishes, preparation of forms for recording the results, implementation of the study, quantitative and qualitative data analysis, conclusions on the study.

The material for the questionnaire was several names of Russian cuisine dishes from the works ofGogol, Chekhov, Dostoevsky, Goncharov, Saltykov-Shchedrin.The questionnaire contained 10 types of dishes, and survey participants were asked to answer questions.(Appendix III). After conducting the survey, its results were processed.

Survey results

The first question of the survey: “What cuisine do you prefer?” - revealed preferences in cuisine. Having analyzed the results obtained, the following conclusions can be drawn: Appendix IV. Summarizing the results we can conclude:(Appendix V).

Survey results

In the next part of the questionnaire, respondents were asked to read the names of the dishes, answer what kind of dishes they are, and what products they are prepared from. These questions caused certain difficulties for respondents:(Appendix VI)

Summarizing the results, we can conclude that a largeSome respondents are indifferent to Russian cuisine. The problem is that most of the respondents have a very vague idea of what Russian cuisine is, and when reading literary works and seeing the names of dishes in them, children do not have the desire to get to know the traditions of native Russian cuisine.

Survey results

The last question of the survey: “In which literary work did you come across the names of these dishes” - showed how much the respondents like to read and how attentive they are(Appendix VII)

Summarizing the results obtained, it should be noted that there is a certain relationship between age and knowledge and preferences. Young respondents prefer dishes Japanese cuisine, are almost unfamiliar with the dishes of ancient Russian cuisine and read little; The most read ones are teachers, and they also give preference to Russian cuisine.

During the survey, respondents were very interested in the variety and unusualness of these dishes. After conducting a survey, we proposed holding a culinary tournament. Each participant in the tournament was asked to prepare a dish from a work by Gogol, Chekhov, Pushkin, tell the recipe for its preparation, and, most importantly, not forgetting about literature, present the dish (with an excerpt from the work). The next part of the tournament was a quiz with questions(Appendix VIII).

So, we all have a common weakness: we love to eat delicious food! But for some reason, most of us do not suffer from culinary selectivity. “Foreigners” have long been a part of our diet. And even babies know what hamburgers, sushi and pizza are. But the names of such dishes as perepecha, nanny or botvinya – on the contrary, sound foreign to us. But these are original Russian dishes! All this once again speaks of the deep internal chasm that separates us and our great ancestors. But there are traditions that can not only organically enter into daily life every family. We must respect our culinary traditions. And for this, first of all, it is necessary to study these very traditions.

Gastronomic art, like theatrical art, is fleeting: it leaves traces only in our memory. It is these memories of exciting and joyful events experienced at the table that make up the plots of culinary prose. It’s not for nothing that descriptions of food in classical literature, including Russian, are so beautiful.

Conclusion

This study was an attempt to combine two of my long-time hobbies - good literature and delicious food. The hypothesis I put forward at the beginning of the research was confirmed: in the age of progress and general employment, life itself pushes us to forget not only about the traditions of the original Russian cuisine, but also about spiritual food. The pursuit of exotic food has become another fun thing for modern people, capable of distracting them from the daily stress that always haunts them. everyday problems. By accepting these culinary innovations, we forget about our native Russian cuisine, about what is learned from experience, passed on from fathers to children and is determined by the area of our existence, climate and way of life.

The traditions of modern Russian cuisine have evolved over many centuries; their formation was significantly influenced by both religion and various historical factors, and therefore it acquired a multinational and regional character.

Having studied the question of the relationship between literature and cooking, we can conclude that recipes, as well as descriptions of the meals themselves and traditions in culinary culture, footnotes explaining the composition and meaning of the dish contained in works of fiction, act not only as material witnesses to the culture of life of peoples, different social groups, but also reveal the diversity of people’s aesthetic ideas about the beauty of the world around them and their tastes.

Judging by the culinary preferences in literary works, one can say a lot about the state of the people to whom it belongs.How many delicious dishes have been prepared for us by such masters of Russian prose as Alexander Pushkin, Nikolai Gogol, Andrei Melnikov-Pechersky, Ivan Goncharov and many, many other “great chefs” of Russian literature. How much pleasure you can get not only from re-reading wonderful passages known from childhood, but also enrich your culinary experience by preparing your favorite dishes of literary heroes.

Everyone loves to eat. Russians too. But among some peoples this process has been brought to gastronomic perfection, while others drink a glass of cane vodka, snack on it with a good piece of dog meat and consider the problem solved. The former call the latter barbarians, the latter call the former rotten aristocrats. And both sides are right in their own way. Because a national gastronomic tradition can only arise among a developed people - and precisely in its cultural layer.

A reasonable person must have innate intuition and a sense of proportion. And there is no need for anyone else to cook cabbage soup. In cooking he will get by with a hamburger, in art with TV, in sports with poker.

So, before preparing dinner, do not forget to look at the pages of fiction, because who, no matter how talented writers, creates national culinary myths.

Bibliography

Pushkin A.S. "Eugene Onegin", Eksmo. 2008
Pokhlebkin V.V. “From the history of Russian culinary culture”, Publisher: Tsentrpoligraf, Series: Classics of Culinary Art, 2009
Gogol N.V. Stories. "Inspector". “Dead Souls”, publishing house: AST, 2008
Goncharov I. “Oblomov”, World of Books Publishing House, 2008.
Dostoevsky F. “The Brothers Karamazov” Publisher: Series: Russian Classics, Eksmo Publishing House, 2008
Literary newspaper No. 43 (6247) (2009-10-21) “Literary cooking, or the Metaphysics of food” Sergey Mnatsakanyan
Saltykov-Shchedrin M.E. “Gentlemen Golovlevs” Publisher: Siberian University Publishing House, 2009
Chekhov A.P. Stories and stories - from Vlados, 2009
http://restaurant-gogol.ru - Restaurant Gogol
http://sudar.ru - Restaurant of exclusive Russian signature cuisine "Sudar"
http://www.restoran-muromec.ru - Restaurant Ilya Muromec

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APPENDIX I

Culinary repertoire of the Russian people

Tyuri - leaven, bread, milk. Stews - cereals, peas, turnips, cabbage, onions, meat, fish, mushrooms, with game, with crayfish. Okroshka - meat, fish. Botvini - leavened, steamed. Cabbage soup - from fresh cabbage, from sauerkraut, turnip, green. Borscht - made from pickled beets, from hogweed. Heated oil. Kalya - fish, chicken. Rassolnik. Pigus. Hangover. Solyanka - fish, meat. Ukha - simple, saffron, chicken, double, triple, baked, with pounders, with cherevets. Salted fish - layered, barreled, hung, dry. Caviar - grainy lightly salted, roached, pressed, whitefish, boiled in vinegar or poppy milk. Seldyanka. Picklings - cabbage, beets, hogweed, turnips. Pickles - cucumbers, black mushrooms, saffron milk caps, milk mushrooms.

Urines - lingonberries, cranberries, apples, thorns, pears, stone fruits, viburnum, cloudberries, plums, cherries. Corned beef. Buzhenina. Feathered game - fried, brined, baked in sour cream.

Jelly. The intestines are repaired. Nanny. Stuffing box. Telnoye - fish, chicken, meat. Boiled, baked, frying pan. Fish porridge. Meat - boiled, skewered, roasted, frying, baked. Hares - pickled, oven-baked. Brews for meat and game - berries, horseradish, sour cream, cabbage. Crayfish - boiled, crawfish. Baked mushrooms. Cheeses - creamy, sour cream, spongy. Cottage cheese. Broken cottage cheese. Curd cakes. Varenets. Baked milk. Syrniki. The eggs are hot. Drachena.Repnitsa. Bryukovnitsa. Pumpkin. Tebechnik. Steamed turnips. Steamed cabbage. Radish. Radish - grated, with kvass, with honey, with butter, in slices. Kissels - pea, wheat, milk, buckwheat, oat, rye. Pancakes - red, milk, millet, pea, cheese. Kundums. Pancakes.Sokovenya. Rebake. Kokurki Leftists. Easter cakes. Varentsy. Gingerbread - honey, mint, broken, raw. Gingerbreads - honey, Vyazma, sugar. Sochni. Pryazhentsy.

Ladders. Larks. Bagels. Vitushki. Buckwheat. Drying. Yarn pies. Pies. Kulebyaki - meat, fish, mushroom. Pies - hearth, yarn, pancake, layered. Loaves - broken, yak, with cheese, fraternal, mixed, set, pancake-shaped. Kurnik Bend. Shangi. Tolokonnik. Zhitnik Wheat Levasha - strawberry, lingonberry, blackberry, raspberry. Mazyunya Salamata Muchnitsa Gustukha

Porridge

Buckwheat porridge. Egg porridge. Live porridge. Glazukha. Oatmeal. Millet porridge. Bearberry porridge

Dessert

Sweet infusions - honey, kvass, berry. Apples and pears in molasses. Radish in molasses

Poppy milk. Pea sy

Beverages

Fruit drinks. Kvass - white, red, berry, apple, cabbage, pear, juniper, birch. The honey used is white, plain, cranberry, and sugar. Sbiten. Blast.

Water - lingonberry, currant, rowan, cherry, strawberry.

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APPENDIX IV

What cuisine do you prefer?