![Traditions of Russian cuisine presentation. Presentation, report Russian national cuisine. Cuisines of the peoples of the Caucasus](https://i2.wp.com/bigslide.ru/images/10/9222/389/img1.jpg)
Traditions of Russian cuisine presentation. Presentation, report Russian national cuisine. Cuisines of the peoples of the Caucasus
slide 1
slide 2
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img1.jpg)
slide 3
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img2.jpg)
slide 4
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img3.jpg)
slide 5
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img4.jpg)
slide 6
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img5.jpg)
Slide 7
![](https://i0.wp.com/bigslide.ru/images/10/9222/389/img6.jpg)
Slide 8
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img7.jpg)
Slide 9
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img8.jpg)
slide 10
![](https://i1.wp.com/bigslide.ru/images/10/9222/389/img9.jpg)
slide 11
![](https://i0.wp.com/bigslide.ru/images/10/9222/389/img10.jpg)
slide 12
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img11.jpg)
slide 13
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img12.jpg)
slide 14
![](https://i1.wp.com/bigslide.ru/images/10/9222/389/img13.jpg)
slide 15
![](https://i1.wp.com/bigslide.ru/images/10/9222/389/img14.jpg)
slide 16
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img15.jpg)
slide 17
![](https://i0.wp.com/bigslide.ru/images/10/9222/389/img16.jpg)
slide 18
![](https://i2.wp.com/bigslide.ru/images/10/9222/389/img17.jpg)
slide 19
![](https://i1.wp.com/bigslide.ru/images/10/9222/389/img18.jpg)
1 slide
2 slide
Russian cuisine in the form in which it has survived to this day was finally formed a little over a hundred years ago, in the second half of the 19th century, when a large number of cookbooks appeared, compiled by people of different classes (from aristocrats to peasants) and from different regions of the country.
3 slide
Russian cuisine has gone through a long, thousand-year path of development and has gone through several stages. There are six such stages: Old Russian cuisine (IX-XVI centuries); cuisine of the Moscow State (XVII century); cuisine of the Peter and Catherine era (XVIII century); Petersburg cuisine (late 18th century - 60s of the 19th century); all-Russian national cuisine (60s of the 19th - early 20th centuries); modern cuisine (1917–present).
4 slide
Ancient Russian cuisine of the 9th-16th centuries1 The cuisine of this period was recorded in the first half of the 16th century, in the written monument of 1547 "Domostroy". It was based on bread, flour products and grain dishes. Already in the IX century. that sour, rye black bread on leavened dough sourdough appears, which becomes the national Russian bread.
5 slide
Ancient Russian cuisine of the 9th-16th centuries2 All the most ancient flour products were created exclusively on the basis of sour rye dough. So flour kissels were created - rye, oat, pea, as well as pancakes and rye pies. Russian methods of sourdough and the use of wheat flour and its combination with rye gave later, in the XIV-XV centuries, new varieties of Russian national bread products: pancakes, shangi, donuts (fried in butter), bagels, bagels (from choux pastry), and also kalachi - the main national Russian white baked bread.
6 slide
Cuisine of the Moscow state of the XVII century. In the 17th century all the main types of Russian soups finally add up, and salty-spicy-sour soups unknown to medieval Rus' appear - kali, hangovers, hodgepodges, pickles, necessarily containing fermentation, lemon and olives. The appearance of these soups is caused by the extreme spread of drunkenness, the need for a hangover remedy. For the boyar cuisine of that time, the extraordinary abundance of dishes becomes remarkable - up to 50 in one dinner, and at the royal table their number grows to 150-200.
7 slide
Cuisine of the Peter and Catherine era of the 18th century. Since the time of Peter the Great, the Russian nobility and all the nobility have borrowed and introduced Western European culinary customs and customs, and brought foreign chefs with them. At this time, ground meat dishes (cutlets, casseroles, pates, rolls) penetrate the Russian menu, non-Russian (Swedish, German, French) soups (dairy, vegetable) appear. One of the new culinary customs is the use of appetizers as independent dishes completely isolated from lunch. German sandwiches, butter (Chukhonian) butter, French and Dutch cheeses that came from the West were combined with old Russian dishes, as well as caviar, salmon and other red fish in a special meal - breakfast.
8 slide
Petersburg cuisine late 18th century - 60s of the 19th century During this period, all kinds of chops (lamb and pork) from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes appeared on the Russian table. They began to widely use potatoes in garnishes, which appeared in Russia in the 70s of the 18th century. For Russian pies, they began to use instead of rye sour - tender yeast dough made from wheat flour. Snacks, a feature of the Russian table, began to be served on a special table, beautifully decorating each type on a special dish.
9 slide
All-Russian national cuisine of the 60s of the 19th - early 20th centuries. Despite all the changes, Russian cuisine has retained the most characteristic national features. So, the Russian national table is inconceivable without bread, pancakes, pies, cereals, without the first liquid cold and hot dishes, without a variety of fish and mushroom dishes, pickles from vegetables and mushrooms; beautiful is the Russian festive table with its game and fried poultry and the Russian sweet table with its jams, gingerbread, gingerbread, Easter cakes.
10 slide
Modern cuisine from 1917 to the present 1 The main place on the Russian table, especially on the national table, was and is occupied by bread. Soups have been of paramount importance in the history of Russian cuisine. The spoon has always been the main cutlery of Russians. It appeared in Russia before the fork by almost 500 years.
11 slide
Modern cuisine from 1917 to the present 2 The range of national Russian soups - cabbage soup, stew, fish soup, pickles, saltworts, botvins, okroshka, prisons - continued to grow in the 20th century. various types of Western European soups, which took root well thanks to the love of the Russian people for hot liquid brew.
History of Russian cuisine Presentation for the SBO lesson "History of Russian Cuisine" GBOU No. 46 "Rim Center" Teacher Kostina O.A.
Russian cuisine has gone through a long, thousand-year path of development and has gone through several stages. Each of them left an indelible mark (if we talk about what we mean by classical Russian cuisine), and they differed quite a lot from the others in the composition of the menu, the composition of dishes and the technology of their preparation, that is, they represented a kind of separate cuisine.
However, these individual finished products, moreover, festive ones, despite their sophistication, cannot give a complete picture of Russian cuisine, the originality of the taste of its main hot dishes, and the composition of the Russian national table as a whole. Stages of Russian cuisine Old Russian cuisine. It was based on bread, flour products and grain dishes. Already in the IX century. that sour, rye black bread on leavened dough sourdough appears, which becomes the national Russian bread. The combination of wheat and rye flour gave later, in the XIV-XV centuries, new varieties of Russian national bread products: pancakes, shangi, donuts (fried in butter), bagels, bagels (from choux pastry), and also kalachi - the main national Russian white baked bread. Cuisine of the Moscow State. Its main difference from the old Russian one was that there was a sharp delimitation of the Russian national table on the basis of class. While folk cuisine, starting from the 17th century, is becoming more and more simplified and impoverished, the cuisine of the nobility and especially the nobility (boyars) is becoming more and more complex and refined. all the main types of Russian soups finally add up, and salty-spicy-sour soups unknown to medieval Rus' appear - kali, hangovers, hodgepodges, pickles - necessarily containing fermentation, lemon and olives.
The lenten table of the nobility, already well developed by this time, was also enriched. The place of honor on it is occupied by Astrakhan balyk, black Ural caviar in its two varieties (pressed and granular), salted and jellied red fish, Kola salmon, Siberian nelma and white salmon, Transcaucasian shemaya, Baikal omul.
On the culinary mores of the XVII century. Eastern and, first of all, Tatar cuisine has a strong influence. It was during this period that products such as raisins (grapes), apricots, figs (figs), melons, watermelons, fan, overseas lemons and tea, the use of which at the Russian table becomes traditional .
Thus, the sweet table is also significantly replenished, its assortment includes various gingerbread, sweet pies, candied fruit, apple marshmallow in two forms (Kolomenskaya and Belevskaya), numerous jams, not only from berries, but also from some vegetables (carrots with honey and ginger, radish in molasses). In the 17th century Cane sugar began to be imported to Russia, from which lollipops were cooked together with spices. But all these sweet dishes could be found mainly on the table of the nobility.
Cuisine of the Peter and Catherine era Starting from the time of Peter the Great, the Russian nobility, and after it all the nobility, more and more borrow and introduce Western European culinary customs and customs. It was at this time that ground meat dishes (cutlets, casseroles, pates, rolls ), non-Russian (Swedish, German, French) soups (dairy, vegetable, pureed) appear. One of the new culinary customs that appeared at that time in Russian cuisine was the use of snacks as independent dishes completely isolated from dinner.Petersburg cuisine.
By the end of the 18th century, the transition of Western European dishes, utensils and technologies was completed) and their development and adaptation of these “innovations” to Russian conditions began .. This process is especially noticeable in St. Petersburg, which from the last quarter of the 18th century. finally becomes a trendsetter in the field of cooking. From the 90s of the XVIII century. numerous cookbooks appear, translated from German and French, in which recipes for Russian dishes are drowned in a mass of foreign ones.
Only after the Patriotic War of 1812, in connection with the general rise of patriotism in the country, did some representatives of the nobility revive their interest in the national Russian cuisine.
A number of brilliant French chefs worked in Russia during this period. Petersburg was the center, and since from here the influence of the new culinary trend spread during the 19th century. throughout the empire, the Russian cuisine of this era was called Petersburg, in contrast to the old Moscow cuisine that continued to exist.
The "Russian" French were in favor of replacing dishes from crushed and pureed products, which occupied a large place in the cuisine of the ruling classes in the 18th century, with natural ones, more in line with the nature of Russian national cuisine. So there were all kinds of chops (lamb and pork) from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes. the French school introduced a combination of products (vinaigrettes, salads, side dishes) and precise dosages into recipes that were not previously accepted in Russian cuisine.
All-Russian national cuisine.
The process is the collection, restoration and development of the forgotten old Russian culinary repertoire. The source of the collection was folk cuisine, in the development of which a huge number of nameless and unknown talented serf cooks took part. Rapid development in the 70s of the XIX century. railway construction in Russia brought the distant outskirts closer to the center. This led to the "discovery" of many regional old Russian dishes, quickly recognized as national.
Such were the Ural and Siberian dumplings Don kurniki pies Dishes from large steppe game (turach, bustard, little bustard Far Eastern pink salmon and chum salmon red caviar Kargopol salted mushrooms and Murmansk venison Bashkir honey and koumiss Soviet cuisine. Soviet cuisine did not develop immediately. In a relatively short period In seven decades, it has gone through at least five stages, reflecting the history of the country's socio-economic development. Siberians and Urals brought dumplings and shanezhki into the life of Muscovites, Belarusians and Ukrainians brought salted lard In the 1920s, the custom of preparing chicken soup with noodles was brought from Novorossia to Russian cities, which eventually became an all-Union "canteen" dish. Beef stroganoff was removed from Odessa restaurants, which turned from a narrow-minded dish almost into a national one. From the Baltic states, cheese cakes and other dairy dishes got into the everyday cuisine of Russian regions. At the same time, already from the mid-70s and especially from the early 80s development of Soviet cuisine - interest in the national cuisines of the peoples of the USSR, better than others preserved intact - in the Transcaucasian and Central Asian. In public catering, dishes such as shish kebab, chicken tabaka, lagman, pilaf are widely spread, however, in greatly simplified versions and often without taking into account traditional food raw materials (pork instead of lamb in shish kebab!).
If we briefly characterize the modern Soviet cuisine of the 80s and the tasks that it sets for itself in the future, we can say that it is distinguished, firstly, by internationalism, tolerance, respect and interest in the culinary traditions of all the peoples of our country, and in secondly, the desire for the careful preservation and reconstruction of culinary antiquity, where it is practically possible.
Description of the presentation on individual slides:
1 slide
Description of the slide:
For the regional festival of national cultures "Inflorescence" In the nomination: The best dish of the tasting room "Kitchen of the peoples of Russia" Russian national cuisine Prepared by students of 6.8 cells. MKOU "Vorobievskaya secondary school" Parshina I., Desyatova L.,. Mukhina A. and Bardakova N. Project manager, technology teacher A.V. Ivanova.
2 slide
Description of the slide:
3 slide
Description of the slide:
Old Russian cuisine of the 9th-16th centuries The cuisine of this period was recorded in the first half of the 16th century, in the written monument of 1547 "Domostroy". It was based on bread, flour products and grain dishes. Already in the IX century. sour, rye black bread on leavened dough sourdough appears, which becomes the national Russian bread.
4 slide
Description of the slide:
Old Russian cuisine of the 9th-16th centuries All the most ancient flour products were created exclusively on the basis of sour rye dough. So flour kissels were created - rye, oat, pea, as well as pancakes and rye pies. Russian methods of sourdough and the use of wheat flour and its combination with rye gave later, in the XIV-XV centuries, new varieties of Russian national bread products: pancakes, shangi, donuts (fried in butter), bagels, bagels (from choux pastry), and also kalachi - the main national Russian white baked bread.
5 slide
Description of the slide:
Cuisine of the Moscow State in the 17th century In the 17th century All the main types of Russian soups are finally formed, and salty-spicy-sour soups unknown to Rus' appear - kali, hangovers, saltworts, pickles, which necessarily contain fermentation, lemon and olives. For the boyar cuisine of that time, the extraordinary abundance of dishes becomes remarkable - up to 50 in one dinner, and at the royal table their number grows to 150-200.
6 slide
Description of the slide:
Cuisine of the Peter and Catherine era of the 18th century. Since the time of Peter the Great, the Russian nobility and all the nobility have borrowed and introduced Western European culinary customs and customs, and brought foreign chefs with them. At this time, ground meat dishes (cutlets, casseroles, pates, rolls) penetrate the Russian menu, non-Russian (Swedish, German, French) soups (dairy, vegetable) appear. One of the new culinary customs is the use of appetizers as independent dishes completely isolated from lunch. German sandwiches, butter (Chukhonian) butter, French and Dutch cheeses that came from the West were combined with old Russian dishes, as well as caviar, salmon and other red fish in a special meal - breakfast.
7 slide
Description of the slide:
Petersburg cuisine late 18th century - 60s of the 19th century All kinds of chops from a whole piece of meat with a bone, natural steaks, bedbugs, entrecote, escalopes appeared on the Russian table. They began to widely use potatoes in garnishes, which appeared in Russia in the 70s of the 18th century. For Russian pies, they began to use instead of rye sour - tender yeast dough made from wheat flour. Snacks, a feature of the Russian table, began to be served on a special table, beautifully decorating each type on a special dish.
8 slide
Description of the slide:
All-Russian national cuisine of the 60s of the 19th - early 20th centuries. Despite all the changes, Russian cuisine has retained the most characteristic national features. So, the Russian national table is inconceivable without bread, pancakes, pies, cereals, without the first liquid cold and hot dishes, without a variety of fish and mushroom dishes, pickles from vegetables and mushrooms; beautiful is the Russian festive table with its game and fried poultry and the Russian sweet table with its jams, gingerbread, gingerbread, Easter cakes.
9 slide
Description of the slide:
Modern Cuisine from 1917 to the Present The main place on the Russian table, especially on the national one, was and is occupied by bread. Soups have been of paramount importance in the history of Russian cuisine. The spoon has always been the main cutlery of Russians. It appeared in Russia before the fork by almost 500 years.
10 slide
Description of the slide:
Modern cuisine from 1917 to the present The assortment of national Russian soups - cabbage soup, stew, fish soup, pickles, saltworts, botvins, okroshka, prisons - was replenished throughout the 20th century. various types of Western European soups, and neighboring countries and peoples - Ukrainian borscht and kulesh, - Belarusian beetroot and soups with dumplings, - Moldavian soups with chicken and vegetables, - Central Asian soups with lamb.
11 slide
Description of the slide:
Modern cuisine from 1917 to the present To a lesser extent than soups, they retained their advantage on the Russian table by the beginning of the 20th century. fish dishes. Fish has always been used in Russian cuisine in numerous forms: steamed, boiled (boiled), fried, stewed, aspic, baked, baked in a pan in sour cream, salted (salted), dried, dried in the wind and sun (vobla) and dried in the oven (existent). In the northeastern regions of Russia, fish was fermented (sour fish), and in Western Siberia they ate raw frozen fish (stroganina).
12 slide
Description of the slide:
Aspic We will need: 10 eggshells, 20 g of gelatin, 1.5 - 2 cups of chicken broth, 200 g of ham or smoked chicken, 3 tbsp. spoons of canned corn and green peas, 1 red bell pepper, dill (parsley) Preparation: Soak gelatin in chilled chicken broth, leave to swell for 1-2 hours. Then put on fire to heat, stirring constantly, until it is completely dissolved (do not bring to a boil). Make a small hole in the blunt end of the egg and pour out the contents (it can be used for cooking other dishes). Rinse the eggshell well and dry. Rinse the prepared shell and dry it well. For convenience, put the prepared shell in the egg mold.