Rus Articles Journal

As well as than there lives St. Petersburg? Food. The organization of delivery in the 19th century of

by Davny - long ago, is a lot of years ago our ancestors whether living in caves whether in dugouts, went on nature, lived outdoors, ate by nature. It was easy to break the known plant during transition or hunting and to burn out it on the run, to bring home got... let`s tell, a kangaroo or a saber-toothed hare...

I to fry it on a fire near a cave. Then to sit down in the next bushes. And all it is good. Even to bushes - them, though rumpled, but fertilized.

Later, already during the next era, - left the house, went to a kitchen garden, pulled out several carrots / turnips, washed or shook off from the earth - and ate. Or carried on kitchen and welded or baked - and then all the same ate. With appetite.

It does not pass in the city. It is necessary to go to shop, to buy provisions - and only then it is possible to prepare it and to eat.

Presently, during an era of refrigerators, canned food and various ways of preservation of products (dried, salty, smoked so or so, pasteurized, sealed under vacuum or under pressure in the inert atmosphere), - a problem only in taking freight from the place of processing to shop.

Was absolutely not so earlier. Argentina which was growing up huge herds of cows on open spaces of the pampas could not sell fresh meat to the most favorable consumers - to Europe and in the USA. (Well unless to neighbors, but at them with meat the situation was almost also well.) To the consumer in America or in Europe it was possible to deliver or corned beef (and it - at all not that), or dried - dried - smoked meat... Otherwise at long transportation meat just spoiled. And only with the advent of the refrigerator equipment the Argentina meat could go abroad.

At the end of the 19th century there lived in St. Petersburg the writer A. A. Bakhtiarov. In 80 - e years for one of the St. Petersburg newspapers he wrote a cycle of sketches about types of St. Petersburg, and subsequently reduced the sketches in the book under the name “Belly of St. Petersburg“. The book more than is interesting up to that moment. In it it is in details described from where (and how much) all necessary arrives to St. Petersburg - and as then (and where) unnecessary it is taken out. Among necessary - both provisions, and building materials, and people (workers, builders, maids, cooks, etc.) .

St. Petersburg - the city located on very inconvenient place. Here neither animal husbandry, nor grain fields, nor... Yes nothing here before creation of the city was - only “a shelter of the poor Finn“. In addition till fall - periodic floods.

Since the moment of the beginning of construction the city was completely we depend on transportation of provisions “from Russia“. There passed time, the city developed around itself truck farming. The city made the benefit, organic fertilizers... and there is a lot of. The problem of vegetables for St. Petersburg thus was solved.

Fish could be hooked also in the Gulf of Finland, in Neva and - especially - on Ladoga.

And here bread, various grain, meat and fruit... All this should be brought.

As St. Petersburg stands on Neva, the problem of transportation of bread from the central Russia was solved by a water transport. The farming South brought grain across Volga, further on various channels and - through St. Petersburg for sale to Europe. At the same time feeding also St. Petersburg. Barges huge (for those times) with grain across Volga barge haulers (despite plaintive pictures of artists - peredvizhniki, it was very favorable work for strong men), then in the beginning dragged steam tows.

Huge herds of cattle skupatsya by merchants on the southern lands of Russia, especially in large quantities - on Don and at Kalmyks, were loaded in special cars for cattle - and brought on slaughterhouses of St. Petersburg that to locals was what to eat.

From the North woods, from Vologodchina, from - under Arkhangelsk, from Olonets and Vyatka provinces winter wagon trains in sledge brought the caught frozen “uboina“, black grouses and the other forest bird got by hunters in the boundless Russian woods. (About a stream from there, from the North, and through St. Petersburg to Europe of fur skins I do not write to St. Petersburg - here about “food“.)

From coast of Volga wagon trains with caviar and already salty or smoked delicious fishes whom was not to catch in Neva or on Ladoga lasted.

What a difference now... The buffalo slaughtered and cut in India at once frozen lower than temperature of-20 degrees can quietly pass in the vessel - the refrigerator through the half-world, to arrive to Poland, to replace a label on packing with “the Indian buffalo meat“ on “the Polish beef“ - and to go further, already in the truck - the refrigerator to Russia, to the consumer.

The fish caught in the Antarctic waters quietly lies, frozen in the vessel - the refrigerator, months - yet will not reach to port of arrival where she will begin to be processed. And the saury caught in the Sea of Okhotsk who got right there to banks under the name “Saury Far East“ can go to the end user a low speed months and months at all.