КУЛЬТУРОЛОГИЧЕСКИЕ ОСОБЕННОСТИ ГАСТРОНОМИИ В 1920-30-Е ГГ. В СССР И НЕКОТОРЫХ ЗАРУБЕЖНЫХ СТРАНАХ: СРАВНИТЕЛЬНЫЙ АСПЕКТ

Abstract

In the article, the author conducts a comparative analysis of the situation with nutrition and the state of gastronomic culture in the USSR and some foreign countries (mainly in the USA, as the ancestor of the world crisis of 1929). The chronological framework is defined by the period of the 1920s-1930s. The author explores to a greater extent the famine in the USSR, since it is one of the most controversial issues in science, especially in history, since the question is still being raised: was it the genocide of the Ukrainian people or a universal problem of the peoples of the USSR. However, the article does not pursue the purpose of research and preparation of an answer to this question, therefore, the paper presents the opinions of scientists on how nutrition was carried out during that period, both the Ukrainian people and other SSR. I would especially like to note the participation of the state in the formation of such a situation, since the forcible rejection of market relations and the "construction" of communism, in our opinion and the opinion of other scientists, led to total hunger in some areas of the Union, and to a lack of nutrition in others. Therefore, as the author concludes, during this period, the gastronomic culture can be called a culture of hunger – all the actions of the population were aimed at survival, a number of representatives returned to taboo ways of eating (cannibalism), there were certain rules in the actions and analysis of their behavior (seemingly primitive). The situation was different in foreign countries. As the analysis showed, the famine in Europe and the United States was caused by other reasons – the economic crisis. At the same time, the leaders of foreign states tried to adjust the nutrition of the population by organizing a centralized body. A similar situation developed in the USSR, only the All-Union Society of National Nutrition was called not to correct, but to control the consumption of food by the population. As for the state of gastronomic culture in foreign countries, the author believes that its orientation was indicated by the need to survive in conditions of austerity and lack of livelihood. But at the same time, the culture associated with nutrition still existed – middle–class people, marginals, the military - all these categories ate in their own way, there was differentiation, unlike the population in the USSR