40 Degrees East by Nicholas Ermochkine

By Nicholas Ermochkine

Synopsis: Vodka is having fun with extraordinary reputation within the West today. specialized vodka bars are establishing in all places Continental Europe and the united states. it truly is turning into more and more trendy to drink vodka neat. the pinnacle eating places in ny, Paris and London not have misgivings approximately serving caliber iced vodka with high quality gourmand dishes. top class vodkas are frequently discovered at the cabinets of retail wine retailers reserved for cognac, euax-de-vie and whiskey. yet satirically, in Poland and to a lesser measure in Russia, vodka's attractiveness is waning because the center type observe wines and spirits imported from the West. what's occurring the following? This neat ebook explodes the myths surrounding vodka, unravels its background and describes its creation. the fashion and tradition of vodka consuming are articulated in spellbinding model. this can be actually one for the line.

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To quote Tuwim, the herring is «the caviar of the poor, the fond silvery companion of a glass of pure silvery vodka». The Poles have traditional herring evenings when they invite friends over to eat a variety of herrings with a cold buffet. The Poles take herrings very seriously. They can be salted, marinated, served in oil, prepared with different spices, cinnamon, dill, juniper, soused in sour cream. The most popular herring dish found outside of Poland is the latter. In France, it is generally called «Hareng Bismarck»: a delicious recipe is a mildly salted herring (a good way of softening the salty taste is to leave the herring in milk for an evening before serving it), prepared with slices of onions and green acidic apples (Granny Smiths are the best) with sour cream and a good rye vodka; a marriage made in heaven.

The word «aperitif» is French and France, that most civilized of gourmet nations, has a distinctly logical approach to the order in which wines and spirits should be drunk at table. Traditionally, sweet, sparkling or fortified wines for the «aperitif», then fine wines to accompany the fare, and a «digestif», Cognac, Armagnac, Calvados and their noble relations after the coffee. In Eastern Europe, especially during the communist period when parts of the continent behind the iron curtain were largely cut off from West European everyday culture, such distinctions, which had not been much observed anyway, grew blurred.

Holy Spirit: Vodka Rites and Revels 31 different methods of presentation. Russian pickled cabbage is a far cry from the sturdy, but unimaginative German sauerkraut or the bland Alsatian choucroute. To start with, it’s crispy and it’s always served cold, often with marinated apples or cranberries, sprinkled with vegetable oil. Another very common Russian dish to accompany vodka is boiled potatoes and herring. Russian herring, very typically, is salty and acidic, marinated in a tincture closer in taste to a soy sauce, and can sometimes turn out to be a shock to the more sophisticated western palates.

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