Weekend in the country of Veps

Weekend in the country of Veps

Main impressions

The main thing is total immersion and atmosphere. An absolutely unique experience. You will definitely never forget this weekend) Life-being in a real Russian hut. The life of distant forest villages and wooden churches. Enchanting landscapes. Mysteries of the mysterious forest people - the Vepsians. Time here seems to have stood still centuries ago.

What will we do on the tour

Deaf picturesque Vepsian villages.

Wooden churches of the Russian north (we will tell you in detail and go inside, the locals will give us the keys).

Life-being in a real Russian hut with a stove

Master class on making Vepsian gates

Vepsian cuisine and Russian oven

Trekking along the shores of Lake Onega

Let's climb the abandoned lighthouse on Lake Onega

Trekking in the Vepsian Forest Natural Park

However, today the Northern Capital remains a city of culinary discoveries and one of the most popular destinations for gastronomic tourism.

Doctor of Sociology and Candidate of Economic Sciences, Professor of St. Petersburg State University Yuri Veselov and researcher, postgraduate student of the Department of Economic Sociology of St.

Oysters from Vasilievsky Island

- The culture of imperial St. Petersburg is largely due to the culture of food. Petersburg society of the 18th and 19th centuries perceived itself as a metropolitan society, separating from the provincials from Moscow with its old Russian traditions. Foreigners in the service of Peter I bring with them chefs, food and fashion for European dishes. In the 18th century, for example, in St. Petersburg there was already a fashion for oysters imported from Holland, which were delivered to the spit of Vasilyevsky Island as soon as navigation in the Baltic began.

It is in St. Petersburg, under the influence of the Dutch, that new cooking technologies are being introduced: Dutch ovens, unlike Russian ones, do not involve languor, but frying and boiling. The British and Irish brought potatoes to the city, and it spread very quickly in the northern climate: by the end of the 19th century, it was comparable to bread in the diet of ordinary people. The Germans acquaint Russians in St. Petersburg with the technology of brewing beer (and the city is still the beer capital of Russia), as well as sausages, sausages and open sandwiches for the local public.

In the 19th century, French influence dominated Russian cuisine. We are indebted to French and Belgian chefs for the invention of the Olivier salad and vinaigrette. Even the pies are known to us in the French version. Indeed, in pre-Petrine times, they were made from rye flour and sour dough, while the French replaced both the cooking technology and the ingredients. Now the dough has become wheat, flaky. The French also instilled a taste for wine. From red - burgundy, and for the holiday - champagne. It was in St. Petersburg that they got into the habit of drinking champagne, even in the twentieth century. under Stalin they could not refuse it.

Industrial food

In Soviet times, the food culture in Leningrad has changed significantly. The Bolsheviks also wanted to make food common - to move from home-made pickles to industrial canteens. Kitchen factories were created everywhere, and these buildings still remain in the city. For example, a shopping center on Bolshoy Avenue of Vasilyevsky Island is a former kitchen factory. In new homes, kitchens were generally excluded as premises, and food production was moved to factories. Such innovations spread throughout Soviet Russia, but this also later deprived the city of its gastronomic specificity. Leningrad was no longer a trendsetter in gastronomic fashion in the USSR, giving way to Moscow, but many interesting products originated here.

So, in 1933, a meat-packing plant was opened, which began to produce well-known Soviet sausages and sausages, as well as bouillon cubes. This tradition of consuming meat products is still popular in modern St. Petersburg. In 1940, the Lenkhladokombinat was opened, which began to produce the famous ice cream (popsicle, waffle cup or briquette). The products of confectionery factories in Leningrad were known throughout the country. The renowned factory, opened in 1938, produced everyone's favorite sweets. In 1922, on the basis of the enterprise “Steam Factory of Chocolate and Sweets“ Georges Borman ”, which existed since 1872, the first state candy and chocolate factory was opened. Everyone in the USSR knew her products: cakes and pastries with a bear on the package.

Milk instead of meat

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