starts, grigory alexandrov's film circus is released, people's commissar of the food industry anastas mikayanof equipment, goes to the united states of america, to adopt the experience of the capitalist food industry in order to put it at the service of the socialist economy, when stalin... ice cream factories started working, juices, canned vegetables and meat. at the same time , the production of condensed milk was launched. in america it gained popularity in the middle of the 19th century. the can of soup became iconic thanks to andy warhol. a can of soviet condensed milk did not need such advertising. its blue and white label is already imprinted in the consciousness of anyone born in the ussr. specialists. they claim that this label, invented by the book graphic artist iroid fomina, is quite an independent work of art in the art deco style that was fashionable in the west in the 1930s. by 1939 on the streets of large kiosks with "hamburger" signs appeared in the cities; a hamburger appeared in one of the eateries in new york. mikaen realized that this was what he needed, and purchased eq

anastas mikayan, who is in charge of the project, insists : the food of the soviet people should notautifully decorated salads and baked goods, but also workshops of new enterprises, bakeries, meat processing plants, fish farms, in the fields there are stories about new products, bouillon cubes, margarine, now forgotten margusiline, mayonnaise, condensed milk and even about what the country is just about to produce. our food industry will soon produce so-called breakfast cereals from cereals. but if the structure of the book itself was revolutionary, then its recipes were quite fit into the traditions of russian cuisine. the recipes, the most traditional, were cold appetizers, hot appetizers, soups, hot dishes of meat, fish, poultry, and so on. many of them were available. the recipes taken were from old cookbooks and transformed in accordance with the capabilities of the soviet food industry. here is the most beloved new year's salad of the country of the soviets - olivier is not in the soviet culinary bible, olivier salad, capital, meat, as soon as they called it... capers and lett

doctor's sausage, it was developed in 1936, and by order of anastas ivanovich mikayan. so it quickly went from being a novelty to a category. deficit has not reached us, however, the classic doctor’s note has not reached us; in the seventies, gost was changed to it, allowing the addition of starch, egg powder and powdered milk to meat. evil tongues, who remembered the taste of that same doctor's thesis, even said that now they add almost toilet paper to it. this is a shame, because toilet paper in soviet times was in greater short supply than doctor’s sausage, so it’s simply by definition add, of course , a naval officer, who retired around 1860 and decided to engage in cheese making, nikolai vasilyevich is often confused with vasily vasilyevich verishchadin, this is our famous artist, here they are two brothers, one made him famous, so to say , with his canvases, the second made him famous for cheese and butter, vereshchagin’s butter under the brands parizhskaya and... the white swan was supplied to europe without a trace, left the london stock exchange for crazy money