At the Table with Pushkin. What the Great Poet Was Treated To. Favorite Dishes Celebrated in Poems, Ridiculed in Letters and Epigrams. Russian Cuisine of the First Half of the 19th Century

Pushkin's life, no matter how short it was and how tragically it ended, has become a key to the entire 19th century for us. Through the prism of the biography of the legendary Russian poet, one can study many issues that concerned his contemporaries. But Elena Pervushina unexpectedly turned not to the theme of Alexander Sergeyevich's creativity, not to the internal politics of the Russian Empire, not to the issues of publishing... The author decided to reveal to readers the theme "Pushkin and the Cuisine of the 19th Century," and through it we will get to know the poet and the time in which he lived more closely.
In the 19th century, noble cuisine was characterized by exceptional variety. It was significantly influenced by fashion and politics. High French cuisine reigned in the capital's restaurants, while in roadside inns one had to snack on cold veal and would consider it a happiness if they served hot cabbage soup... Pushkin had never been abroad, but he managed to travel quite a bit across Russia. This fascinating book will tell about the delicacies he was served, which dishes he loved and which he did not, which ones he celebrated in his poems, and which he ridiculed in his letters and epigrams. In it, you will find a vast number of unique recipes for dishes that were served during Pushkin's time.