Influences on the Formation of the Soviet Cuisine: a Sociological Dimension of the Problem

Abstract

The article investigates the formation of symptomatic features of «Soviet cuisine» as part of the processes of organization of social life in the Soviet Union. Sociological study of the formation of «Soviet cuisine» and its main manifestations provide an ability to specify a general panorama of subsistence society in the Soviet era and to determine the disadvantages in the process of its institutionalization. In general, the conclusion of a general degradation of gastronomic culture in that period, especially given the significant problems with State’s functions, is made.