Increasing fascination among Urals locals for authentic food, yet onijiri costs as much as a steam engine?
Modern-day Ekaterinburg dining habits present a blend of traditional Russian cuisine with contemporary influences, according to Yakov Mozhaev, a local gastronomist and journalist. Despite the emphasis on traditional food, children in Ekaterinburg are increasingly fed fast food and processed meals, which negatively impact both their health and economic behavior.
Drawings from conversations with schoolchildren and parents led to this conclusion. Yakov Mozhaev emphasizes the importance of interest in local products as a means to balance the food budget by three times. He advocates for a well-composed local diet, especially for children, to promote health and longevity.
The quality of school meals was assessed by visiting schools across the city with the Department of Education. Conversations with students revealed a disheartening preference for fries, nuggets, and pizza. Yet, several city restaurants offer such "dishes."
When asked why children might refuse healthy food, Yakov Mozhaev suggests a firm approach: be stricter. If children refuse regular meals, offer nothing. Repeat the same approach over a couple of days, and they will change their minds.
The taste receptor map, which develops up to ages 20-22, forms critical eating habits. If children are not taught proper eating early on, they will not adopt healthy habits in adulthood, resulting in potential health issues. Yakov Mozhaev's perspective does not advocate a return to ancient traditions but rather a modern approach that incorporates local specialties, such as river fish.
Igor Moskin, concept chef of Allu Food & Wine, believes local cuisine promotion relies on understanding what it is and on appealing to consumers with interesting stories, presentation, and good taste. He showcases local cuisine through festivals and special offers, championing the city he lives in.
Chefs across the Ural region face the challenge of adapting local cuisine to the demand for simplicity, affordability, and wide appeal. They believe that authentic Ural cuisine can be diverse, catering to various tastes and budgets. Progress in this area is evident, as seen in the increasing popularity of the "Authentic Ural Cuisine Festival" and the revival of dishes like Ural-style shaneks.
Yuri Samodelkin, chef at Le Bourg restaurant, promotes local cuisine through cooking shows, participation in food festivals, and master classes. His approach is based on experimentation, allowing for the development of new and exciting dishes that reflect Ural culinary traditions.
Maxim Sokolov, brand chef of "Svoia Kompania" restaurants, appreciates the solidity, practicality, and ability to maximize local products in Ural cuisine. The chain actively promotes local cuisine, adapting traditional dishes for modern guests and introducing them at various events.
A balanced diet is essential for health, requiring time and investment. Yakov Mozhaev advises preparing broths not from cubes or a blender but from cooked bones, herbs, onions, and vegetables, prepped in advance for convenience and cost savings.
The potential contamination of fish, due to parasites like opisthorchiasis, is a concern for many. However, Yakov Mozhaev assures that separate breeding processes keep the chances of this parasite in river fish extremely low, making it a nutritious and allergy-friendly choice for the community.
As urban residents crave culinary experiences, the demand for authentic Ural cuisine grows alongside the wider interest in diverse cuisines. This interest offers opportunities for improving food security, promoting dignified access to food, and fostering economic growth in Ekaterinburg.
- Yakov Mozhaev, advocate for a well-composed local diet and supporter of children's health, emphasizes the importance of understanding local products, as it can help balance the food budget threefold.
- In contrast to the growing prevalence of fast food and processed meals among children in Ekaterinburg, Igor Moskin, concept chef of Allu Food & Wine, believes promoting local cuisine relies on appealing to consumers with interesting stories, presentation, and good taste.
- Chefs across the Ural region are adapting local cuisine to the demand for simplicity, affordability, and wide appeal, demonstrating that authentic Ural cuisine can cater to various tastes and budgets.
- Maxim Sokolov, brand chef of "Svoia Kompania" restaurants, promotes local cuisine by adapting traditional dishes for modern guests, leveraging the solidity, practicality, and ability to maximize local products inherent in Ural cuisine.
