Here now is a first look at the CCCP Cook Book: True Stories of Soviet Cuisine (Fuel Publishing) by authors and historians Olga and Pavel Syutkin. It's a rare glimpse into the decades around when the USSR (CCCP) was transitioning to Communism. Food shortages and limited access to staples like bread, milk, and fresh produce were commonplace in the Soviet Union in the 1950s and 1960s. Whenever rations are tight, creativity rules. Every day citizens were inspired to invent dishes that sustained them through long winters and hard economic times. Meanwhile, the ruling class feasted on luxuries like suckling pig and caviar. Class distinctions are crystal clear in each recipe; the Syutkins note that some of the images are of dishes that would have only been considered "aspirational fantasy for the average Soviet household."

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