Eating Russian Food in Detroit by Ruth Paget

Eating Russian Food in Detroit by Ruth Paget 

Whenever my mother and I went shopping at Detroit’s Renaissance Center on the riverfront, we would first go to lunch at Olga’s Kitchen located in the RenCen. 

We took the tourist trolley, which stopped right outside our apartment building on Washington Boulevard. (The current monorail system was just being built.) The trolley was warm in icy weather and protected us from potential falls. The trolley turned left onto Jefferson Avenue at the end of Washington Boulevard and brought us to the entrance of the five-towered Renaissance Center designed by architect John Portman. 

From the warm trolley, my mom and I would go to Olga’s Kitchen for Russian-American food. Olga’s was famous for their thick and large blini pancakes wrapped around Detroit fillings like Greek gyros and Arab schwarma. 

My mother and I ordered gyros blinis, which came with garlicky yogurt sauce, pickled slices of white and red onion, and tomatoes. A toothpick held this delicious combo together. The blini came with a side salad, French fries, and a drink. Olga’s Kitchen provided a tonic lunch before setting out for an afternoon of shopping. 

Our first stop was Winkelman’s Clothing Store. My mother was going to inspect the discounted designer clothing I had been making payments on as layaway purchases. She would make the final the final payment, if the deal were a good one. If not, she would get money back and apply it to other layaway deals. She would also look through the store merchandise for designer deals herself, too. 

From Winkelman’s we would go to the RenCen’s crystal boutique. We both liked Waterford relish trays and Baccarat ship’s decanters. The salesman gave us a corporate gift brochure when she found out my mother worked at the Free Press. (Mom had asked about discounts on large order purchases to see if she could lower the price of the items on sale.) 

Our last stop on our RenCen shopping trips would be the Godiva Chocolate Boutique. My mom would buy a pound of chocolate and made sure we got some samples to taste before making our purchase. 

We took the trolley home with our purchases. I felt like a junior boyar, an elite Russian merchant who dealt with mink coats and caviar and who dined on Beef Stroganoff, with our bags of nice purchases.

For more information on authentic Russian food, readers might like the book entitled Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives translated by Joyce Toomre (published by Indiana University Press). 

There is an easy recipe for making blini pancakes topped with smoked salmon, sour cream, and caviar in the book Hors d’oeuvres and Appetizers (Williams-Sonoma Kitchen Library) by Chuck Williams and the Scotto Sisters. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France 

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Novgorod War Game: Lake Peipus (Russia) Battle Created by Ruth Paget

Novgorod War Game: Lake Peipus (Russia) Battle (1242) Created by Ruth Paget

Adversaries:

Russia under the command of Prince Alexander Nevsky of Novgorod

Versus

Combined allied forces of:

-Danish Knights

-Dorphat (Estonia) Militia

-Teutonic Knights

-Estonian enlisted soldiers

Under the command of Bishop Hermann of Dorphat

Outcome:

Russia Victorious

Novgorod’s position as the leading Russian state was confirmed and the rule of the tsars was established.

Novgorod Game Objectives:

Main Objective:

Analyze Lake Peipus battle conditions and evaluate if the outcome would have been the same in 2020 as it was in 1242.

Secondary Objectives:

Learn about the cultures of Russia, Germany, Denmark, and Estonia

Novgorad contains 20 Levels

Level 1: Icebreaker Social Event

-Locate Russia, Germany, Denmark, and Estonia on a map

-Locate Lake Peipus on a map

-Watch the film Alexander Nevsky directed by Sergei Eisenstein and Dmitri Vasilyev

-Discuss the number of troops on each side in the battle after the film

-Have there been instances in military history where much larger forces were defeated by smaller ones?  If so, how were they able to do it?

Level 2: Do Background Work on Lake Peipus Battle

-Look up this battle on several online websites and compare facts and evaluations of the battle.  Note the sources.

-Read Lake Peipus 1242: Battle of the Ice by David Nicolle

-Read The Teutonic Knights by William Urban

-List at least 10 characteristics of the Lake Peipus Battle in 1242

Level 3: Role of Language in Warfare

-Hostile nations often speak different languages with some troops who can speak several languages.

-Allied forces can have the problem of speaking many languages as well, making communications difficult.

-How is a common language chosen among allies?

-Research the Russian language and note characteristics.

-Research the German language and note characteristics.

-Research the Danish language and note characteristics.

-Research the Estonian language and note characteristics.

-What role do translators and interpreters have in warfare?

-Silent language and gestures vary according to culture.  Read The Silent Language by Edward T. Hall for information on this aspect of language.

Level 4: Role of Culture in Warfare

-Speaking a foreign language does not mean that you instantly know the culture

-Allied nations from different cultures can have cultural misunderstandings within their ranks and with civilian populations

There are several books by Edward T. Hall that I recommend to identify what often causes culture shock when dealing with people from other cultures than your own:

-The Hidden Dimension by Edward T. Hall

-Then Dance of Life: The Other Dimension of Time by Edward T. Hall

-Beyone Culture by Edward T. Hall

-Understanding Cultural Differences: Germans, French, and Americans by Edward T. Hall

Books about the very interesting Edward T. Hall follow:

-West of the Thirties by Edward T. Hall

-An Anthropology of Everyday Life by Edward T. Hall

Levels 5 – 8 Note:

Food supplies are always important in warfare.  If troops do not have food, the historical precedent has been for them to pillage the countryside to feed themselves until supplies become available.

In the next four levels, I would like you to examine the ingredients and cooking methods of Russian, German, Danish, and Estonian cuisines to see how it might have been prepared at Lake Peipus, if at all.

I will also ask what the ingredients tell us about the geography and climate of Russia, Germany, Denmark, and Estonia.

Level 5: Analyze Russian Food

-What do the following cookbooks tell you about Russian geography and agriculture?

-What do the ingredients tell you about Russian climate?

-What ingredients did not exist in Russian cuisine until the Americas were explored by Europe beginning in 1492?

-The cookbooks follow:

-Babushka: Russian Recipes from a Real Russian Grandma by Anastasia Petrov

-Beyond the North Wind: Russia in Recipes and Lore by Darra Goldstein

-Classic Russian Cooking: A Gift to Housewives by Elena Molokhovets

-The Food and Cooking of Russia by Lesley Chamberlain

-Kachka: A Return to Russian Cooking by Bonnie Framkin Morales

-Please to the Table: The Russian Cookbook by Anya von Bremzen

-Russian Cuisine: Traditional and Contemporary Russian Home Cooking by Maria Dopenweiler

-Russian, German, and Polish Food and Cooking with over 185 Traditional Recipes by Lesley Chamberlain

-The Russian Heritage Cookbook: A Culinary Tradition in over 400 Recipes by Lynn Visson

-The Russian Tea Room Cookbook by Faith Stewart-Gordon

-A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein

Level 6: Analyze German Food

-What do the following cookbooks tell you about Russian geography and agriculture?

-What do the ingredients tell you about German climate?

-What ingredients did not exist in German cuisine before the Americas were explored by Europe in 1492?

-The cookbooks follow:

-The Berghoff Café Cookbook by Carlyn Berghoff

-Classic German Baking:  The Very Best Recipes for Traditional Favorites by Luisa Weiss

-The Cuisines of Germany:  Regional Specialties and Traditional Home Cooking by Horst Scharfenberg

-The German Cookbook by Alfons Schuhbeck

-The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

-German Family Cookbook: More than Hundred Traditional Recipes by Hannelore Dittmer-Ilgen

-German Meals at Oma’s: Traditional Dishes for the Home Cook by Gerhild Fulson

-Grandma’s German Cookbook by Lina Schmidt

-The New German Cookbook by Jean Anderson

Level 7: Analyze Danish Food

-What do the following cookbooks tell you about Danish geography and agriculture?

-What do the ingredients tell you about Danish climate?

-What ingredients did not exist in Danish cuisine before the Americas were explored by Europe in 1492?

The cookbooks follow:

-150 Ebelskiver Recipes by Camille Saulsburg

-Cooking Danish: A Taste of Denmark by Stig Hansen

-Danish Cooking and Baking Traditions by Arthur Meyer

-The Great Scandinavian Baking Book by Beatrice Ojakangas

-Open Sandwiches: 70 Smorrebrod Ideas for Morning, Noon, and Night by Trine Hanemann

-Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast by Melissa Bahen

-Wonderful, Wonderful Danish Cooking: A Double Cookbook of 500 Danish Recipes by Ingeborg Dahl Jensen

Level 8: Analyze Estonian Food

-What do the following cookbooks tell you about Estonian geography and agriculture?

-What do the ingredients in Estonian cooking tell you about the climate?

-What ingredients did not exist in Estonian cuisine before the Americas were explored by Europe in 1492?

The cookbooks follow:

-Baltic: New and Old Recipes from Estonia, Latvia, and Lithuania by Simon Bajada

-The Estonian Cookbook by Margrit Arthurs

-Estonian Tastes and Traditions by Karin Annus Kärner

-Traditional Estonian Cooking by Margrit Mikk-Sokk

Level 9: Why is Novgorod Important?

Novgorod was part of a Middle Ages trading union called the Hanseatic League.

Do some research on the Hanseatic League to discuss Novgorod’s past and present importance to Russia.

The following books may be of some assistance:

-The Baltic: A History by Michael North

-Cod: A Biography of the Fish that Saved the World by Mark Kurlansky

-Forces of the Hanseatic League: 13^th to 15^th Centuries by David Nicolle

-The Hansa Towns and the Hanseatic League by Helen Zimmern

-Salt: A World History by Mark Kurlansky

-Research the role of herring in the Hanseatic League

-Watch the film The Herring Belt directed by Julius Kohanyi to learn about herring

-What goods did Novgorod trade for other Hanseatic League products?

-What trade links does Novgorod have today?

Level 10:  Gender Inclusive Armies

-Would gender-inclusive armies have had an impact on the outcome of the Lake Peipus Battle?

-Are there differences in the way that genders communicate among themselves and with one another?

-Read You Just Don’t Understand: Women and Men in Conversation by Deborah Tannen for a discussion on this topic.

Level 11: Modern Technology Considerations

Would modern technology have changed the outcome of this battle?

Here I would like you to specifically think about:

-mobile phones

-satellites

-computers

-weather information

-translation software

-video game skills

-transportation

Level 12:  Geographical Change Over Time

-Were there forests and swamps around Lake Peipus in 1242 that no longer exist?

-What is the transportation infrastructure around Novgorod like today?  Would that have affected the battle outcome?

-What is the food system like in Russia, Denmark, Germany, and Estonia?

Level 13: Medical Services

-What medical advances would have made a difference in this battle?

-What public health advances would have made a difference in this battle?

Level 14: Role of Modern Media

-Would TV, radio, newspaper, and social media coverage have made a change to this battle’s outcome?

Level 15:  Russian Culture

-List at least 10 things you have learned about Russian culture from playing Novgorod

Level 16:  German Culture

-List at least 10 things you have learned about German culture from playing Novgorod

Level 17:  Danish Culture

-List at 10 things you have learned about Danish culture from playing Novgorod

Level 18:  Estonian Culture

-List at least 10 things you have learned about Estonian culture from playing Novgorod

Level 19: Make a Food Preference List

-Go through the foods of Russia, Denmark, Germany, and Estonia and list 5 to 10 items for the items below:

-Foods to I would like to try

-Food that seem okay to me

-Foods I would definitely not like

Level 20:  Wrap-Up Celebration

-Drink tea and eat baked goods with jams and butter and discuss each level

-Have a secretary take notes and type them up or put them in a personal journal if playing alone.

Novogorad War Game Created by Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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The Bento Advantage Game: Russo-Japanese War (1904-1905) by Ruth Paget

The Bento Advantage Game:  Russo-Japanese War (1904 – 1905) – Japan Victorious – Created by Ruth Paget

Objective:

Analyze the role of food in the Russo-Japanese War and Draw from its Lessons

Historical Background:

Japan was the first Asian power to defeat a European power in the Russo-Japanese War of 1904 – 1905 according to the Encyclopedia Britannica.

Russia had moved into Siberia, but still needed seaports at this time.  Russia invaded northeastern China for seaports, but then had to deal with Japan, an equally expansionist country.

Japan defeated Russia on land in northeastern China and on sea.  This victory of a small island nation against the vast Russian Empire was extraordinary.  The victory established Japan as an imperial power and probably gave the nation confidence to attack the United States at Pearl Harbor decades later to begin World War II in the Pacific.

History books deal with strategy, casualties, deaths, and sometimes weather.  In this game, I would like players to analyze the role of food to see if it might have been a decisive factor in the Japanese victory over Russia.

Generals have the responsibility for making sure troops and their families are fed to make defensive forces strong and free of disease for readiness and morale.  Spoiled food, for instance, can spread disease and destabilize troops.

Generals also have to think about food procurement if fighting in foreign lands.  Food shipped from the homeland might spoil in transport.  Eating food available locally has a better chance of not being spoiled.

Both Japanese and Russian cuisines have dishes that resemble Chinese ones or that use ingredients available in China.

What may have made the difference in the Russo-Japanese War is the bento box lunch – a sanitary and efficient way of serving large numbers of room temperature meals made using local ingredients found in China.

Level 1: A Sample Bento Box Lunch

Bentos are served at room temperature, which saves money for storage.  If metal bentos with lids and metal chopsticks are used, you could make a bento with the following ingredients:

-1/2 bento box full of cooked rice

-steamed vegetables such as broccoli divide the rice from the rest of bento contents.  Whole cherry tomatoes could be placed among the broccoli as well.

-pickled vegetables take up ¼ of the bento.  Pickled plums (umeboshi) and pickled ginger would be nice additions to pickled cucumbers and pickled cabbage

-the savory addition – ¼ of the box could be slices of rolled omelet with vegetables that are doused with oyster sauce, soy sauce, or tahini.  Canned fish such as whole sardines or mackerel sections could also be part of the savory section. 

Level 2: Learn about Japanese Food

The bento books below describe modern bentos, both Japanese and Western while the other Japanese food books provide ideas for food that could go in a bento:

-Bento for Beginners: 60 Recipes for Easy Bento Box Lunches by Chika Ravitch

-The Just Bento Cookbook: Everyday Lunches to Go by Makiko Itoh

Other Japanese food books with dishes borrowed from China in some cases are listed below:

-The Complete Tassajara Cookbook:  Recipes, Techniques, and Reflections from the Famed Zen Kitchen:  Over 300 Vegetarian Recipes by Edward Espe Brown

-Japan: The Cookbook by Nancy Singleton Hichisu

-Japanese Cooking: A Simple Art by Shizuo Tsuji

-The Japanese Grill:  From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

-Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

-Mastering the Art of Japanese Home Cooking by Masaharu Morimoto

-Ramen Obsession:  The Ultimate Bible for Mastering Japanese Ramen by Naomi Imatome-Yun and Robin Donovan

-Sushi Cookbook for Beginners by Kirsten Barton

-Tokyo Cult Recipes by Maori Murata

-Washoku:  Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Level 2: Learn about Russian Food

Much of Russia is frozen tundra in winter yet they can feed their people when logistics for food delivery function well.  The following books reflect a cuisine created in and for harsh winter conditions:

-Classic Russian Cooking:  A Gift to Young Housewives by Elena Molokhovets

-Festive Ukrainian Cooking by Marta Pisetska Farley

Russians are also Orthodox Christians and celebrate their holidays with food in similar fashion to the Ukrainians.

-The Food and Cooking of Russia:  Includes more than 200 Recipes by Lesley Chamberlain

-The Russian Heritage Cookbook:  A Culinary Tradition Preserved in over 400 Authentic Recipes by Lynn Visson

Level 3: Learn about Chinese Food

-All Under Heaven:  Recipes from the 35 Cuisines of China by Carolyn Phillips

-China:  The Cookbook by Kei Lum Chan and Diora Fong Chan

-The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine by Wendy Kiang-Spray

-Chinese Street Food by Howie Southworth

-Chinese Takeout Cookbook by Lina Chang

-Complete Chinese Cookbook by Ken Hom

-Cooking South of the Clouds:  Recipes and Stories from China’s Yunnan Province by Georgia Freedman

-The Dim Sum Field Guide by Carolyn Phillips

-The Essential Wok Cookbook by Naomi Imatome-Yun

-Every Grain of Rice: Simple Chinese Home Cooking by Fuschia Dunlop

-Fragrant Harbor Taste: The New Chinese Cooking by Ken Hom

-The Joy of Chinese Cooking by Doreen Yen Hung Fren

-Land of Fish and Rice:  Recipes from the Culinary Heart of China by Fuchsia Dunlop

-Land of Plenty by Fuschia Dunlp

-Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

-The New Classic Chinese Cookbook by Mai Leung

-Phoenix Claws and Jade Trees:  Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho

-Revolutionary Chinese Cookbook:  Recipes from Hunan Province by Fuchsia Dunlop

Level 4: Identify Russian Foods Similar to Chinese Foods

Level 5: Identify Japanese Foods Similar to Chinese Foods

Level 6: Create a Bento that Reflects Your Heritage

-Read You Eat What You Are: People, Culture, and Food Traditions by Thelma Barer-Stein, PhD to set up a bento that meets dietary needs

Level 7: Make a Japanese Bento

Level 8: Make a Chinese Bento

Level 9: Make a Russian Bento

Level 10: View Food as Communication

-Read The Food of China by E. N. Anderson, paying close attention to the food as communication chapter

-Read Japanese Society by Chie Nakane

Think of what the bento symbolizes and write this up in a personal journal along with the bento menus you created

Level 11: Consider Resource Management

Think of how to maximize your food resources at home to achieve no-waste status, which also allows you to better manage your food bill.

Enjoy learning about bentos, Japanese food, Chinese food, and Russian food.

Bento Created by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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