As they all sit around trying this dish, they proclaim how Russia couldn’t have left behind such a dish, how it was left in the throes of history. In one scene, she describes how her mother set out to make this one Romanov era dish that was lost when Russia became the Soviet Union, and they have a house party of fellow ex-USSR people and a random couple from Brooklyn. I also really liked this book because of how it connects her childhood in Moscow to her current life in the United States. she describes how food in the czarist regime was, giving in-depth and critical insights into what the gastronomy culture was throughout the decades. She infuses this historical notion of what Russia was e.g. I was completely wrong in that expectation and was actually blown away by what I was reading. I knew nothing about this book coming into it, and, so, I thought it was going to be more memoir-like when it came to recalling the Soviet Union and what it was like living there. Let’s break down what makes this book so special. And so I downloaded a copy for my Kindle, and, on a rainy night that had a lot of thunderbolts, I sat down to read it after watching a Wong Kar Wai movie. The title alone is what got me: a memoir? Food writing? Digging deeper into the gastronomy culture of the Soviet Union? They had me sold almost immediately. The Romanovs are my jam when it comes to historical bread and lore-I’m absolutely fascinated with them, and, how, they were essentially set up to be doomed.Īnd so when I found this book, I was really curious about the premise. If you also know me in real life, you know that I’m obsessed with the events leading up to the 1917 Russian Revolution. The Soviets lost all artistry in their cooking, and thus the great chefs were limited in their creativity because they had to follow the same recipes as everyone else, down to the exact measurements and whatnot. A lot of people don’t seem to realize is that when the Russian Empire was overthrown by the Bolsheviks and then Stalin took over, even recipes were standardized to be the same for everyone. Soviet cooking has been on my radar for a hot minute now, ever since I started deep diving into what exactly made Russian cuisine.
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