The Book of Tasty and Healthy Food (Книга о вкусной и здоровой пище, Kniga o vkusnoi i zdorovoi pishche) is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939, and a further edition was published in 1952. An English translation (by Boris Ushumirskiy) appeared in 2012.
Origins
Following the Russian Revolution, the official ideology promoted communal food preparation and dining, to maximise use of labour and resources and to liberate women to work. However, combined with widespread food shortages, this resulted in poor food quality and limited choice.Anastas Mikoyan, who was People's Commissar of the Food Industry of the USSR in the 1930s, became convinced that the USSR needed to modernise the way it produced and consumed food. He travelled widely, bringing many innovations back to the USSR, including the manufacture of canned goods and the mass production...
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