Cook in Russian


Why are there so few restaurants of Russian cuisine in Russia?
A question that can be heard quite often from foreigners

And indeed: when we come to Spain or Italy, there are Spanish or Italian restaurants there on every corner. What do we have? Japan, the same Italy, Pan-Asian or Uzbek cuisines - in a word, everything, just ours, Russian cuisine, against a general background, is not much.
So why isn't she really there? Where did she go?

To begin with, what can be called "Russian cuisine"?

- Russian cuisine is what the peasants ate in the old days? (steamed turnip in pots, buckwheat porridge with mushrooms?)

- what the nobles ate at one time? (but then this "Russian cuisine" has a strong French accent)

- familiar to everyone dishes of the times of the USSR? (but then it is already more a team of solyanka from all the former union republics)

- bold fantasies of modern Russian chefs on the topic of buckwheat and perlotto?

In my opinion, the whole snag is that today we ourselves cannot clearly answer this question.
We find it difficult even with the definition of Russian cuisine. And how in this case, restaurateurs can let it into circulation and convey it to the consumer (especially to a foreigner)?
Friends, but why do you think "Russian cuisine" will not take root in Russia?
Because we don't really know what it is? Because this cuisine is basically not popular among guests? Or is it because all the food that we are used to is just a collection of recipes that has come to us since the time of the USSR?
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