Question on Russian culinary history

[Renee Stillings]

Had I thought about this intriguing question a few months ago, I would have
been happy to ask the large group of poultry farmers on my
Ekaterinburg-Moscow flight!

Please do--whoever has answer to this question--publish to the list.

One thing of note--I had opportunity to sample some of Moscow and
Petersburg's finest restaurants this fall, and contrary to the current US
trend of foie gras being required repretoire in any "respectable" restaurant
(we actually take bets now before opening menus), it was not to be seen
anywhere--either as a standalone dish, or as garnish--on any menu.

The surprise decorative garnish of the season in both Russian cities was
"ground cherries" -- a fruit I had yet to see outside of my grandfather's
garden in Minnesota.

Renee


----- Original Message -----
From: <Lvisson at AOL.COM>
To: <SEELANGS at LISTSERV.CUNY.EDU>
Sent: Tuesday, November 21, 2000 10:02 AM
Subject: Question on Russian culinary history


> A friend of mine, Edward Schneider,  who is a culinary historian, asked
> whether in Russia and Eastern Europe there was/is the same practice of
> force-feeding geese and ducks as in France, and, if so, whether the same
> kinds of techniques are used. Please answer either to the list (if you
think
> others might be interested!) or feel free to contact Mr. Schneider with
> replies at ems at worldnet.att.net
> Thank you,
> Lynn Visson
>
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