Issue 1 (74)
| A SCIENTIFIC APPROACH TO NUTRITION IN THE RUSSIAN GASTRONOMIC CULTURE AT THE TURN OF THE 19TH–20TH CENTURIES | |||
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| Year | 2022 | Number | 1(74) |
| Pages | 155-163 | Type | scientific article |
| UDC | 94(470)“18/19” | BBK | 63.3(2)531 |
| Authors | Yakhno Olga N. |
Topic | CULTURAL CODES IN HISTORY |
| Summary | The article offers an analysis of the backgrounds, ways and means for the formation of a scientific approach to nutrition in the Russian popular gastronomic culture. The origin of this process goes back to the turn of the 19th‒20th centuries. It relied on the rapid development of the fundamental research in the fields of biology, biochemistry, human physiology, clinical medicine, and microbiology. The results of these studies laid ground for the foundation of a rational nutrition theory that remains relevant to this day. First of all, rational nutrition should match energy consumption of a human body in terms of calories. Second, it should be balanced in terms of the composition and quality of proteins, fats, carbohydrates, vitamins, and minerals. Third, it is necessary to take into account the health status, sex, age, professional occupations and climatic conditions of a person’s residence. These ideas were actively promoted in printed media and the broadly circulated recipe books. Their propagation was facilitated by a rapid growth of the so-called middle class, the members of which were fairly educated and sufficiently well-off to be able to adopt a scientific approach to nutrition. The author noted that the available documentary sources were insufficient for the assessment of the scale of this approach assimilation in the everyday practice. Nonetheless, even the very fact of raising an issue of the need for a scientific approach to the process of nutrition was an indication of the emerging vector of change in the popular gastronomic culture. The author concludes that these developments laid the foundation for the reference model of Soviet period nutrition. | ||
| Keywords | food hygiene, gastronomic culture, culinary art, nutrition model, healthy food, vegetarianism | ||
| References |
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