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Soviet dining room (23 photos)
Soviet dining room! Now it is difficult to find a person older than 30 years who does not know what it is! Begins acquaintance with her kindergarten with semolina with the same lumps, with biscuits and school Sandpipers, continues in the student cafeteria (but there could be someone as lucky - from rotten meatballs until completely satisfying and delicious food), descendants quite decent dining native enterprise. < br />
standing on hand "Tossia Kislitsyna" and deftly exhaust movements spreads on plates prepared in advance borscht, stuck together pasta, salads ... And we are hungry, stood with trays and impatience fingered in the hands of aluminum spoons and forks ...
One of the first decrees of the Soviet government had decided to organize
catering, subsequently called a terrible word catering.
By the way, here we are ahead of the Americans in the dissemination of ideas
fast food.
A new era dictated and new names for the dishes - for the factory canteen
no consomme and dyubari in determining the soup was not good.
And among other things canteens were to play a crucial role in
partial exemption of women from household duties: she now
less time could be given to the preparation of homemade food
Down with kitchen slavery! What does this lead - women have forgotten how to cook, and
children often like canteen food more than home (I know children,
which are more like home than a store bought dumplings).
The first Soviet canteens period of War Communism is not
associated with some culinary concepts. It was a place where
cheaply, and even almost for nothing could satisfy his hunger. It
darmovschina taught people not to make any claims as food
canteens.
And indeed, there were dining rooms, in which no risk to life can not be
eat anything. For example, a dining institution, where I studied. I just
once been there, felt "flavor", coming from the burgers - and more
there did not come. Apparently it was designed for strong stomachs young
hungry students living away from home. But I was in his native city and
I had an alternative. But here's my classmates had tight - they
were forced to cook their own meals in the hostel.
A dinner we adapt himself to go to the creperie near the institute. There
you can eat delicious pancakes, which are baked right in front of you
at a tremendous machine, similar to the rink. It was a little expensive, but
quite safe.
From the memoirs of Irina Chebotareva, a former Soviet canteen cooks:
& Quot; For many years I worked in the canteen. Salaries cooks
the dining room was average: 4th level - 80 rubles, 5th level - 110, 6th
level - 140. No premiums or extra money we did not get.
Rise with the lark, and left late. I was so sad when they say,
that the kitchen in the "shovels" The dining room was primitive.
Do you want to open a secret? In most modern restaurants are now working
Soviet chefs, people with more experience. And they cook the same dishes,
only the names of more interesting. Fried chicken - "Solo cock" salad
cabbage and cucumber - "Vegetable prelude" schnitzel - "King meal»,
meat in the pot - "Country Paradise", pumpkin porridge - "Golden porridge
King Arthur. " According to Soviet canons mainly in catering considered
usefulness. Better to put out than fry. In any dish calculated
vitamins, calories, proteins and carbohydrates. This is not fast food. I was like
Tossia from the film "Girls" - loved his profession and always ready with
soul and tasty! & quot;
standing on hand "Tossia Kislitsyna" and deftly exhaust movements spreads on plates prepared in advance borscht, stuck together pasta, salads ... And we are hungry, stood with trays and impatience fingered in the hands of aluminum spoons and forks ...
One of the first decrees of the Soviet government had decided to organize
catering, subsequently called a terrible word catering.
By the way, here we are ahead of the Americans in the dissemination of ideas
fast food.
A new era dictated and new names for the dishes - for the factory canteen
no consomme and dyubari in determining the soup was not good.
And among other things canteens were to play a crucial role in
partial exemption of women from household duties: she now
less time could be given to the preparation of homemade food
Down with kitchen slavery! What does this lead - women have forgotten how to cook, and
children often like canteen food more than home (I know children,
which are more like home than a store bought dumplings).
The first Soviet canteens period of War Communism is not
associated with some culinary concepts. It was a place where
cheaply, and even almost for nothing could satisfy his hunger. It
darmovschina taught people not to make any claims as food
canteens.
And indeed, there were dining rooms, in which no risk to life can not be
eat anything. For example, a dining institution, where I studied. I just
once been there, felt "flavor", coming from the burgers - and more
there did not come. Apparently it was designed for strong stomachs young
hungry students living away from home. But I was in his native city and
I had an alternative. But here's my classmates had tight - they
were forced to cook their own meals in the hostel.
A dinner we adapt himself to go to the creperie near the institute. There
you can eat delicious pancakes, which are baked right in front of you
at a tremendous machine, similar to the rink. It was a little expensive, but
quite safe.
From the memoirs of Irina Chebotareva, a former Soviet canteen cooks:
& Quot; For many years I worked in the canteen. Salaries cooks
the dining room was average: 4th level - 80 rubles, 5th level - 110, 6th
level - 140. No premiums or extra money we did not get.
Rise with the lark, and left late. I was so sad when they say,
that the kitchen in the "shovels" The dining room was primitive.
Do you want to open a secret? In most modern restaurants are now working
Soviet chefs, people with more experience. And they cook the same dishes,
only the names of more interesting. Fried chicken - "Solo cock" salad
cabbage and cucumber - "Vegetable prelude" schnitzel - "King meal»,
meat in the pot - "Country Paradise", pumpkin porridge - "Golden porridge
King Arthur. " According to Soviet canons mainly in catering considered
usefulness. Better to put out than fry. In any dish calculated
vitamins, calories, proteins and carbohydrates. This is not fast food. I was like
Tossia from the film "Girls" - loved his profession and always ready with
soul and tasty! & quot;
