Кулінарна політика і харчова культура в СРСР та радянській Україні 1920-1930 рр.

Abstract

У статті розглянуто комплекс економічних, соціальних і побутових проблем, пов'язаних з харчозабезпеченням і харчуванням в СРСР та УРСР у 1920–1930 роках. Аналізується зв‟язок соціальної практики і кулінарної політики в тоталітарній державі.Among the new sample subjects introduced by the National University of Food Technologies history of food science tha examines the theory and practice problem solving and food maintenance of the population, both in the world and in Ukraine. These issues in the USSR and the USSR in 1920 – 1930 years. While NUFT (Kyiv Technological Institute of Food Industry) was one of the flagships of training in the field not only for Ukraine but the entire Soviet Union. This article is aimed to study the experience of the public, government agencies, ansd famous personalities of this process in historical and economic perspective. Research of so-called Culinary policy of the Soviet totalitarian system makes it possible to understand it imposed ideology, stereotypes of social behavior, standards and norms of human consumption. Food Industry of the USSR was formed as a single interconnected complex, whose work was not aimed only to produce the necessary quantity of food for Soviet people, but also to form its consumption daily diet according to the needs of modern industrial society. The system of catering (so-called Public catering) was a kind of standardized daily shedule. This regime, on turn, was closely associated with the routine of factory production and bureaucratic work to fit the needs of workers in these areas. Already in the 1920s, certain trends were clearly labeled «cooking politics.» The changes that have occurred in this area, were no less dramatic and ambitious than in other areas of life. The paradox is that society were forced (at the state level, using administrative procedures) to deal with the preparation and consumption of food, which by definition is largely individualized process, because it based not only on the «biological», but also on the cultural needs of the people/ on their tastes, habits and preferences. The formation and development of the USSR and of Soviet Ukraine, held it in 1920-1930h was a kind of modernization project that predetermined the new culinary policy, influenced the culinary practices of the population. Each step along the way accompanied by changes not only at the level of «high politics», but also at the level of everyday life, including catering. The article examines the complex economic, social and domestic problems related to food supply in USSR in 1920–1930 years. Analyzes the relationship of social practice and food policy in a totalitarian state. Thus, Soviet policy during cooking 1920–1930.. was an important part of the socio-economic and political reforms in the Soviet Ukraine.. Along with the development of a new type of society formed a kind of food culture. Culinary Soviet policy was carried out according to industrial organization and production technologies; it reflected the changing social structure of society, its ideological and cultural transformation. During the 1930‟s not only a new life but its mythology finally entrenched in everyday life and consciousness of the Soviet people, and that the kitchen was his most complete, comprehensive and typical example.