Ural cuisine
The experience of the formation of the gastronomic identity of the territories originated in Europe. France, Italy, the the United Kingdom and a number of other countries legislatively correlated the areas of production of a certain type of food product and specific food brands. A similar format for creating products was justified by the European rule of the 15 and 100-kilometer zones. Small territorial areas of regions and countries of Europe obliged cooks to cook from those products that are in close proximity to the location to preserve the uniqueness of taste and recipe and highlight the cuisine against others. So the Ural gastronomic identity began to emerge - the ethogeographic and climatic features of the Urals, which give rise to its gastronomic culture. Namely, the technology of cooking, methods of processing and, of course, indigenous products.
More than 120 nationalities live in the Urals, each of which has contributed to the development of culinary culture. In addition, the territorial location (the border of Europe and Asia) also had a significant impact on the interweaving of culinary traditions. Tatar, Kazakh, Bashkir, Slavic, Finno-Ugric culinary customs mixed here, which brought the Ural cuisine to a new level. The climatic features of the region (sharp continental climate) also contributed to the formation, it was the harsh conditions that contributed to the appearance of high-calorie dishes in the traditional cuisine of the Sverdlovsk region.
A certain composition of food products is produced in the Ural region. Among the numerous assortments, the leading chefs identified a category of branded ones: dumplings, stroganina, buckwheat, sauerkraut, salted mushrooms, bird cherry, dumplings, game and domestic duck, as well as traditional drinks from locally growing herbs and berries - aromatic teas and fruit drinks. It is worth noting that the developing trend for national cuisines in the food industry, whether it is modern European fusion, Peruvian cuisine, Pan-Asian dishes, could not do without the Urals interpretation and using autochthonous spices and herbs.
Thus, modern gastronomy of the world was determined in the development of two global trends:
- Japanese style of miniature presentation of dishes "japanesestyle";
- format "sharingdishes" - big dishes for the company.
These trends came in handy for the Ural cuisine, the Ural dumplings that were refined according to the recipe and serve as a small piece product, and, for example, pike stuffed in Uralic style, uniting the whole company at the table.
The definition of the gastronomic identity of the Urals allowed talented Ural chefs to travel around the region in search of traditional recipes, unique tastes and products. Today, Yekaterinburg is represented by many restaurants of Russian cuisine of different eras, based on the local product of farms and farms of the Sverdlovsk region.
Restaurant infrastructure of traditional cuisine
In total, there are 4220 stationary public catering enterprises (restaurants, bars, cafes, canteens, snack bars) in the Sverdlovsk Region. The total number of seats in public catering facilities is 173,345 units, which is 40 seats per 1,000 population.
4220
stationary public catering enterprises in the Sverdlovsk Region
Restaurant of modern Russian cuisine "Barboris"
https://yeltsin.ru/news/barboris-restoran-domashney-kuhni/Yekaterinburg, st. Boris Yeltsin, 3
Restaurant of Soviet cuisine "Dubrovin"
https://www.dubrovin-rest.ru/Yekaterinburg, st. Malysheva, 74