it was described in their works by chekhov and gelerovsky, nekrasov and of course pushkin. tsimlyanskoe is already being carried. it was made and is made from. autochthonous varieties of the don valley, this is black tsimlyansky krasnostop zolotovsky, here it is, all this wealth of this beauty could not have become in 1985. prohibition, state policy, when drinking was finally prohibited. there were only two such episodes in the history of our country in the 20th century. gorbachev's 1985, many remember it, and before that the tsar's. nicholas ii even before the outbreak of the first world war in 1914, made attempts to improve the health of the population. then the prices for alcohol began to gradually rise. on july 30, 1914, state-owned trade was banned. alcohol is covered with thick curtains, this is how they tried to maintain public order during the first world war. it was unprofitable for the economy, excise taxes made up 26% of the treasury. initially, the monopolization of alcohol policy, despite the fact that by the beginning of the 20th century there were a lot of pr

now it would be nice to imagine that moscow, gelerovsky's moscow., then during the day a market where they sold all sorts of scraps. at night , under the canopy, hired workers, migrant workers, in our terms, burned here. well, the harshest was the katorga tavern, a den of wild drunken debauchery, an exchange of thieves and escaped convicts. gillerovsky with a knucklebone in his pocket served as a plaster in the war, a spy and could stand up for himself, but visiting such seedy places on khitrovka, he ordered only a bottle of kozenka, vodka sealed with sealing wax and ate hard-boiled eggs. even in the event of a puncture, the mark from the syringe would be visible on the shell, such a dinner could not be poisoned. of course, the inhabitants of the moscow underworld often became the heroes of gelerovsky's report, but he was in more decent places. then in the center of moscow on ... krubnaya square stood one of the first moscow restaurants hermitage french chef lucien olivier. it's easy to guess what the signature dish was at that establishment. by the