The kind of food that a particular set of people eats is largely dependent on the peoples’ culture. It is, therefore, very impossible to deny that there is a strong relationship between food and culture since the type of food eaten by a person reflects their values, attitudes, and general way of life. There are quite a number of reasons why food is always intertwined with culture. To begin with, the religious affiliation of a particular society or community determines the kind of food that its people eat (Mack 2005). Different religions have commandments regarding food and, therefore, followers should stick to them (Mack 2005).
Every community has got its cultural events and festivals and food is often used as part of these celebrations. The kind of food eaten in these festivals is determined by the community’s traditions and culture. Cultural diversity makes life enjoyable with food playing a major role in enhancing cultural diversity (Glants 1997). This paper will highlight the relationship between the kind of food eaten in Russia and Russian Culture.
Russia is a multi-cultural country, and this is often reflected in the type of food people eat there. The majority of Russians are peasant farmers and, therefore, a large portion of the food they use is obtained directly from the farm (Glants 1997). The number of crops grown is normally limited by the harsh climatic conditions experienced during winter and spring. The most commonly grown crops include barley, millet, wheat, and rye (Edelstein 2011).
The harsh climate means that fish and other meats are used to supplement the seasonal produce from the farm. Traditionally, Russian food was mainly made of grain and vegetables. Turnips and cabbage were the commonly served vegetables during most Russian festivals (Edelstein 2011). Despite the changes in methods of preparation, most Russian meals still retain their original Russian touch.
The Russian meal should have certain components for it to be complete. Soup is an essential meal in the Russian course (Goldstein 1999). The most commonly prepared soups include fish soup, grain and vegetables soup, chilled soup, cabbage soup, and mushroom soup. Russians also enjoy cold soup made from sour milk. Cabbage soup commonly referred to as shchi is the most important component of Russian cuisine. Ingredients of cabbage soup include cabbage, meat, parsley roots, spicy herbs and sour components (Goldstein 1999).
The traditional Orthodox Christian Church advocated for meat-free meals and, therefore, cabbage soup was normally preferred. Cabbage soup is normally served with bread as the first course of the Russian cuisine. The original Russian cuisine can be served with almost three types of meat dishes as a second course (Kittler 2011). The meat dishes used in Russia include the offal dish from the liver, the fowl dish, and boiled meat.
Freshwater fish is very popular in Russia and this was mostly influenced by the traditional Russian Orthodox Church. Freshwater fish such as carp, trout, salmon, and pike are the commonly eaten fish species (Civitello 2011). Traditional Russian pies and pancakes are made from short pastry. The fillings in the Russian pies are fully cooked and this is what makes Russian pies have a unique taste. The most notable indigenous alcoholic drink in Russia is vodka. Tea and sbiten are the current non-alcoholic beverages used in Russia. The Russian salads are made from different vegetables, seafood, meat, eggs and many more, which makes the Russian cuisine be diverse.
The type of food that is currently being used in Russia is linked to history and it is, therefore, very important to note that the Russian meals are chosen and eaten according to different contexts. An example of this is the bitter cabbage soup and fish that are historically linked to the traditional Russian Orthodox Church. Followers of the church were forbidden from eating meat and dairy products on Fridays for religious reasons (Mack 2005). Cabbage soup and fish were the best alternatives, and this was later adopted as part of the Russian culture.
There are various anthropological and sociological aspects that affect food choices. The nutritional status of a particular community depends on the biological and cultural interactions of that community (Mc Clancy 2009). Socio-cultural changes such as modernization and globalization have a great influence on food and nutrition. The change from traditional methods of getting food such as hunting to modern ones like agriculture has no doubt affected the nutritional patterns of many communities. The beliefs of a particular group of people, either traditional or religious, play a major role in their food selection (Macbeth 1997).
Genetic and physiological adaptations of a particular group of people have a great influence on the type of food they eat. The social class, that a person belongs to, determines their food choices. The diet of the rich is normally very different from the type of food that is normally eaten by the poor in the society. Culture and tradition affect food choices, but this can change in case one move to a new place with a completely different culture (Belasco 2008).
In this case, the visitor has no choice but to adopt the local culture, which includes their nutritional patterns. The other sociological aspects that affect food choices include social setting and context. Some people are influenced to choose certain foods by their peers or those selling the products (Marshall 1995). The taste of the food prepared at home is very different from the one chosen at a restaurant. The venue plays a major role it the type of food that a person is bound to choose.
Farmers in Russia plant their cabbage during the summer for harvesting after four months. The cabbage is used to prepare cabbage soup that is very popular in Russia. The soup is prepared from cabbage, brown sugar, diced tomatoes, and wine vinegar. The beef ribs are fried in olive oil until they are canalized in a soup pot (Goldstein 1999). The ribs are preserved and the same pot used to fry onions and cabbage until it becomes translucent.
The mixture is left to cook for around 15 minutes before spices such as pepper, salt, vinegar, tomatoes, and beef base are added. Water is added, and the mixture left to cook for three hours while stirring (Goldstein 1999). The beef ribs are removed while adjusting the seasoning to the desired taste. The cabbage soup can be served with bread for dinner and is reckoned to be one of the main meals in this particular cuisine.
Every culture has its peculiarities, starting from the behavior of people to cuisine, which should be respected and followed by its representatives. To fully understand and appreciate the food and wine aesthetics of any culture, it is just as important to understand and appreciate the culture itself. In other words, food and culture are closely intertwined.
References
Belasco, W 2008, Food: The key concepts, Berghahn Books, New York, NY. Web.
Civitello, L 2011, Cuisine and culture: A history of food and people, John Wiley & Sons, New York, NY. Web.
Edelstein, S 2011, Food, cuisine, and cultural competency for culinary hospitality, Jones & Bartlett Publishers, London. Web.
Glants, M 1997, Food in Russia’s history and culture, Indiana University Press, New York, NY. Web.
Goldstein, D 1999, A taste of Russia: A cookbook of Russian hospitality, Russian Information Service, Moscow. Web.
Kittler, P 2011, Food and culture, Cengage Learning, New York, NY. Web.
Mack, G 2005, Food culture in Russia and central Asia, Jones & Bartlett Publishers, London. Web.
Marshall, D 1995, Food choice and the consumer, Springer, New York, NY. Web.
Macbeth, H 1997, Food preferences and taste: Continuity and change, Breghahn Books, New York, NY. Web.
Mc Clancy, J 2009, Consuming the inedible: Neglected dimension of food choice, Bergbahn Books, New York, NY. Web.