Translartion. Region: Russians Fedetion –
Source: Peter the Great St Petersburg Polytechnic University – Peter the Great St Petersburg Polytechnic University –
The Institute of Secondary Vocational Education of SPbPU held the defense of a student research paper, “Leningrad Lunch,” which became part of the St. Petersburg government project, “St. Petersburg Cuisine.”
The event began with the opening of the updated exhibition of the Museum of the History of the Development of Public Catering in St. Petersburg. Visitors were presented with exhibits telling about the development of culinary art in the 18th–19th centuries: coronation and restaurant menus, kitchen utensils used to create culinary masterpieces in the homes of the Russian aristocracy, etc. One of the museum’s rarities is an ice cream maker used to make ice cream for Catherine II herself.
Then, students of the 1st–4th years of study of the public catering, low-temperature and food technologies department, under the guidance of a teacher Tatyana Tsvetkova told about the peculiarities of the history of Leningrad cuisine, the traditions of city restaurants and outstanding chefs who hosted the top officials of the USSR, Europe and the USA. The guys also prepared a “Leningrad Lunch” using recipes from a collection of USSR recipes and 19th century cookbooks by Ignatius Radetsky and Pelageya Aleksandrova-Ignatyeva, thereby emphasizing the peculiarity of Leningrad cuisine, which has preserved the culinary traditions of St. Petersburg cuisine. The guests were served Leningrad-style fish, Novinka cutlets, herring forshmak, Ladoga salad, Leningrad cake, Yeralash multilayer jelly and ice cream.
The event was attended by the First Deputy Chairman of the Committee for External Relations of St. Petersburg, head of the “St. Petersburg Cuisine” project, Sergei Markov.
It is important that students study the history of St. Petersburg cuisine and participate in such projects, where they not only demonstrate deep knowledge, but also prepare historical dishes of our region. This inspires optimism and faith that in the city’s restaurants in the future there will be more and more chefs who are familiar with our local gastronomic specialties, – noted Sergey Markov.
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