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The Book of Tasty and Healthy Food. The Book of Tasty and Healthy Food. Front page of the book, first edition, 1. Author. Collective work (Institute of Nutrition of the Academy of Medical Scientists of the USSR)Original title. The cookbook was first published in 1.
An English translation (by Boris Ushumirskiy) appeared in 2. However, combined with widespread food shortages, this resulted in poor food quality and limited choice. He travelled widely, bringing many innovations back to the USSR, including the manufacture of canned goods and the mass production of ice cream. In the late 1. 93. However, as it had been aimed at middle- and upper- class households, it was frowned upon as being bourgeois. Moreover, many of its recipes relied on ingredients that were unavailable and techniques that were impractical in Soviet Russia.
The new cookbook was thus aimed to become a reference work for the new Soviet cuisine. Content. On the practical side, it contained recipes using modern techniques and foods and provided advice on diet, hygiene and etiquette. As propaganda, it began with a chapter on the successes of the domestic food industry and its recipes combined ingredients from across the many republics of the USSR.
Moreover, as many of these ingredients were usually unavailable, the cookbook also served as an image of what the USSR aspired to be, a land of abundance and variation. They were accompanied with lavish full- page illustrations of prepared dishes and food production.
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