Food Matters

With the forthcoming May holidays, for any Russian who grew up in Soviet times, the images of parades, demonstrations and marches would be flooding back.

The whole family used to be rounded up together to head out to the Red Square for a fun day. The spring in Moscow was just getting through the door in the end of April- beginning of May. We were excited to be out amongst the rustle and bustle of animated people, colorful balloons and flags. As a reward, as if these activities were not enough, we were treated to an ice cream in an ice cream parlour.

Born in Moscow I was fortunate to go every summer holiday to the Northern Caucasus – a place where the land is exposed to the sun and generously rewards with delicious fruits of the Earth. I grew up with rich flavors of freshly cut aromatic herbs, juicy ripe apricots falling into your hands, and green young walnuts which were transformed into delicious preserves in the skillful hands of my Grandmother. Childhood memories never leave you. I used to wake up in the morning to the hustle of my Grandma in the kitchen who, already having been to the market, was grinding walnuts for some exquisite Caucasian desert or whipping eggs for a breakfast feast.

Any conversation about food origin and culinary preferences might lead to the War of Cuisines. In which country the first dumpling was made? Or who can claim fame for the best pancake? I have no intentions to do it, just make a mere observation about Turkish cuisine after my latest trip to the biggest city in Turkey, Istanbul. I probably won’t be entirely biased, as Turkey is one of the few countries bordering with the Russian Southern coast and in fact is very close to my heart.

We, Russians, were so disrespectful to a much-appraised mackerel that I almost feel ashamed!

Being the most inexpensive fish on the fish counter in Soviet Russia we disregarded it as an option for a decent meal or considered it fit only for cat food.

Whereas apparently mackerel has always been a popular fish throughout European history. With its sparkling, silvery belly and iridescent blue-grey stripes, the mackerel is an eye-catching fish - almost “showy”.

The French, German and Dutch as well as the British use the name mackerel and it is derived from the Latin word “macula”, spot.

Eggs are probably the most versatile food that exists. Delicate and fragile, yet robust in flavour and nutrition, eggs can be transformed into so many forms and used in so many recipes across the world’s cuisines. And there is always a question: “How would you like your eggs?’ They are an ultimate breakfast, a relaxed lunch and could be easily a wholesome dinner. Spanish Tortilla de Patatas, French quiches, English infamous “Full breakfast with Bacon and Eggs”, scrambled eggs- the list is endless.

In Soviet Russia, eggs, in the times when they cost next to nothing, (those were the days!) - came to rescue me on many occasions.