ON THE HISTORY OF EVERYDAY LIFE: THE FORMATION OF RUSSIAN TAVERN CUISINE

The article examines the history of menu formation in the Russian public eating establishments in the19th and early 20th centuries. Taverns and pancake houses appeared in the 16th and 17th centuries. the main principles of cookery (its bread character, the use of grits or flour in all dishes and main drinks) are outlined on the basis of available sources of that time. There were important food bans (besides fasts): to eat blood, animal prey, calves, goats, pigeons, bears, etc. Due to these prohibitions medieval Russian cuisine did not use finely chopped raw meat (minced meat), respectively, there were no sausages and pates. The materials of archaeological research allow to determine the ratio of the main elements in the diet of medieval urban dwellers and cooking technology. The author pays special attention to the evolution of stoves and hearths, the gradual development of the construction of the Russian oven at the turn of the 15th and 16th centuries. She traces the innovations of the late 17th and 18th centuries, reveals the intensification of the innovation process in the 18th century and its influence on both kitchen equipment and new ways of making butter, sour cream, sauces, etc. The article briefly deals with the evolution of 18th-century cookbooks from the formation of the genre (ca. the 1730s) to the generalized compilations of the 1790s and examines their vocabulary and structure. It is noteworthy that their authors were not cooks, but officials-translators looking for literary work. The author suggests the existence of a handwritten collection of recipes for the traditional Russian cuisine, known to the compilers of culinary compilations in the 18th century. She focuses on the adaptation of new dishes, drinks, foods, and the special role of eating establishments (eateries, taverns, herbergs) in this process. Through the example of tea-drinking the author demonstrates the way of transformation of the earlier unknown dishes into the customary and widespread ones, which became the attributes of traditional tavern cuisines by the middle of the 19th century.