At the Table with Oblomov. The Cuisine of the Russian Empire. Everyday and Festive Meals. For the Upper Class and the Poor. Russian Cuisine of the Second Half of the 19th Century

The second half of the 19th century was a turning point for Russia in many ways. Nobles stood guard over the traditions of ancient Russian and high French cuisine. Merchant families actively "broke into" high society, mastering its menu and... striving to outshine the nobility in luxury and extravagance. Factory and plant workers needed simple, cheap, and at the same time hearty food. An increasing number of people from various classes traveled abroad, bringing back culinary novelties. Factories for the production of candies, new expensive restaurants, tea rooms, cafes, and cheap kitchens were opening...

The hero of our book, Ilya Ilyich Oblomov, more than anyone else, knows how to appreciate simple joys—soft sofas, peaceful sleep, comfortable robes, and of course—delicious food. We will learn what was served for breakfasts, both casual and festive, everyday and ceremonial lunches, what was eaten at provincial gatherings, and what was stored in the cellar of the "fairy of housekeeping," Agafya Matveyevna... In the book, you will find a huge number of unique recipes for dishes that were served at that time.