![]() In the last era (Petersburg cuisine), many French, German, Dutch, and Italian meals were incorporated into Russian foods, such as lamb and pork. During the Peter and Catherine the Great era, minced meat was incorporated into dishes and other European countries' cuisine was also mixed into Russian foods. During this century, more food appeared, because new countries were annexed. The rich had meat and delicacies, such as caviar, while the poor had the most simple dishes. In the seventeenth century, cuisine was separated based on economic class. Many current Russian dishes were inspired from Asian cultures, such as pelmeni. Many Russians used honey and berries and made them into gingerbread, which is still a popular Russian dessert. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. During gatherings, a loaf of bread and salt was always present. Women baked pies with many different fillings, such as mushrooms or berries. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. ![]() The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. ![]() Caviar-a delicacy that is very popular in Russian culture ![]()
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