Gastronomic preferences what. Russian gastronomic preferences that are incomprehensible to foreigners and “overseas” dishes that Russians do not like (13 photos). What influences the perception of a dish
If Peter I had had an appointment with a modern nutritionist, the doctor would certainly have had a problem. heart attack. Early in the morning, before meals, the emperor drank a glass of vodka, and during the day he liked to indulge in kvass. At the same time, Peter never suffered from gastritis or ulcers.
The “diet,” which gave strength and vigor to the emperor, was considered extreme even by his contemporaries. Guests, accustomed to refined dishes, often had to endure gastronomic inconveniences at the emperor's receptions.
Why Peter I did not like overseas dishes, and how the emperor’s body withstood extreme diet? Faktrum collected Peter's strangest gastronomic preferences.
Without pathos
The most “European” emperor could not stand overseas cuisine. It was in vain that the peasants, watching how the emperor mercilessly chopped off the beards of his entourage, worried about the introduction of overseas dishes. Peter I adored Russian cuisine. In the morning, before meals, he drank a glass of vodka and only after that started breakfast. Peter I's favorite dish was pearl barley porridge in milk, which is why it appeared in the soldiers’ diet. IN fast days cow's milk replaced with almond.
Vegetarians would not have approved of Peter’s “diet”. The emperor ate meat and dishes made from it every day: from baked pork to beef jelly. Peter had a special weakness for radish: he could eat it in combination with sweet or sour-spicy ingredients. At the order of the emperor, sea fish was introduced into the diet of wealthy people. However, Peter himself is fish dishes I couldn’t because of acute allergies. The emperor was also partial to spices. Dishes were generously seasoned with cinnamon, cloves, ginger, cardamom, saffron, and mustard.
Remarkable appetite
It is interesting not only what the emperor ate, but also in what quantity. For one lunch, Peter could eat six pounds of cherries and four pounds of figs, which is equal to about five kilograms (one pound is about 500 grams). Once, during a visit to the British embassy, Peter and his entourage ate about 16 kilograms of lamb tenderloin, eight chickens, eight rabbits and almost a whole lamb. At the same time, Peter I promoted moderation in food and tried not to overeat.
A supply of provisions was sent with the emperor on any trip. The courtiers knew that Peter could get hungry at any moment. The provisions were accompanied by a set of personal cutlery. It was the norm for the emperor to eat a lot and often. This was required by the emperor’s impressive dimensions (height 203 centimeters, weight almost 100 kilograms) and active lifestyle.
Imperial dessert
It is believed that as a child Peter was partial to candy. Usually for dessert, young Peter was served two-pound gingerbreads, sugar “parrots” and marzipan dishes. The mature emperor was indifferent to sweets. For dessert, he preferred to eat fresh fruits and berries. By the way, it was thanks to Peter that peaches, pears, oranges, and grapes began to be grown in Russia. The emperor washed down the fruits with plain water. For dessert, Peter also loved to eat flavored cheese. Well aware of this predilection, Dutch merchants sent the best wheels of Limburg cheese to the high table.
Dessert could consist of only watermelons. Peter loved berries very much and ate them in any form. And, again, the emperor’s passion was reflected in gastronomic production. Peter I built several greenhouses for growing watermelons. We can say that modern watermelon August is a continuation of the tradition established by Peter.
Kvass was an invariable part of the meal. Under Peter, recipes for its preparation became more varied. In addition to traditional kvass, they began to produce drinks with berries, herbs and birch sap. The emperor loved to wash down his food with sbitny - infusions of spices, honey and berries.
Culinary delights that foreigners see on festive tables Russians, sometimes drive them into a stupor. However, not all traditional European dishes were able to take root in Russia. So, what products and dishes of Russian cuisine do foreigners consider strange and even disgusting, and what foreign cuisine will not all Russians risk trying?
Food that puzzles foreigners 
Russian cuisine can surprise
Buckwheat
This cereal tops the list of “Russian” products that other nations resolutely reject. In Europe, this cereal is called Tatar or Saracen grain and is used to feed birds. Buckwheat is also sold in specialized departments in Europe dietary nutrition. But Russians do not eat such a product because of the unusual processing - the cereal is not fried and is thoroughly crushed. 
Buckwheat kernels
In addition to residents of Russia, Ukraine and Belarus, buckwheat has admirers in Korea, where sae me duk buns are made from it. In Japan, buckwheat flour is used to make noodles. Jews also eat porridge, mixing it with pasta and fried onions.
Buckwheat is a cereal with the most high content proteins, it also contains vitamins A, C, iron, calcium, manganese, magnesium. 100 grams of buckwheat porridge is only 97 calories.
The homeland of buckwheat is not Greece at all, but the Himalayas. Grain cultivation in Rus' was mainly done by Greek monks, hence the name. There is an opinion that buckwheat tastes good only if it is part of a person’s diet from childhood. When people try porridge for the first time as an adult, they experience bitterness and a chemical taste.
Cucumbers in a “Russian shirt” - this is the name given to fruits with a lumpy surface
Salted cucumbers
This is another product that is Western Europe and America practically do not eat (with the exception of Germans and residents of Eastern Europe- Hungarians, Poles, Czechs). In the West, it is customary to pickle cucumbers using sugar and vinegar, and fermentation is a long process, which results in a product with a specific sour taste. But it should be said that pickled cucumbers are healthier than pickled cucumbers, as they contain lactic acid, which has a beneficial effect on digestion. 
The vinaigrette
Strange vinaigrette salad and “disgusting” pickle
Foreigners treat vinaigrette and rassolnik with undisguised surprise and distrust. The first one in Europe is called “Russian salad”, and is considered an ugly combination of products; the presence of pickled cucumber enhances this effect. Rassolnik is also a very specific dish of Russian cuisine; not every European (unless it’s a Pole) has the courage to try soup with boiled pickles.
Pancakes with caviar - a win-win treat
Fish eggs
Red caviar is a delicacy in Russian cuisine, obtained from salmon fish - trout, chum salmon, and pink salmon. The nutritional value This product is very high, it contains vitamins PP, E, C, A, B1, B2, it is also rich in minerals - phosphorus, fluorine, sodium, magnesium.
However, Americans and Europeans (except the French and Germans) do not share our gastronomic delight. They consider “fish eggs” to be waste along with the rest of the entrails. Foreigners are even more surprised by the tradition of eating red caviar with pancakes; they are not used to savory fillings. In addition to Russians, the Japanese and Finns willingly eat caviar.
The healthy milk drink did not please gourmets around the world due to its dense texture, weakly expressed taste, increased acidity and lack of sweetness. 
Kefir is a Russian drink originally from the Caucasus.
The opinion of foreigners about kefir is not softened even by the fact that this drink has no equal in its usefulness. It contains 30 species of lactobacilli, kefir grain, calcium, B vitamins and other substances that have positive influence to your health.
If the previously listed products cause bewilderment among foreigners, then dill has earned real hatred. Europeans traveling around Russia call the popularity of this aromatic herb a plague. Indeed, dill is added not only to dishes of national Russian cuisine, but also to places where it most definitely does not belong - to Italian pizza, Mexican burrito, Greek salad. The presence of this component is noted not only on the table of ordinary families, catering establishments in the outback, but also in prestigious metropolitan restaurants. 
Bruschetta with avocado, ricotta and dill
English journalist Sean Walker even organized a community on Facebook, Dillwatch, in which gourmets unanimously criticize dill. But in fact, this herb is in demand not only in Russia, but also in Bulgaria, Serbia, Sweden and Canada.
Dried fish
Foreigners are truly disgusted by freshwater dried fish - they find its smell simply unbearable and do not even dare to try it. Bream, silver bream, pike, asp, roach, and sabrefish in dried form are not eaten anywhere except Russia, Ukraine and Belarus. 
Russians associate dried fish with relaxation.
As a snack for beer different countries the world usually eats sausages, steaks, smoked meat, fried krill, smoked cheese, chips, onion rings, barbecue meat, sea fish in batter. And only here we traditionally eat dried fatty ram. Even the omnivorous Chinese and French, lovers of frogs and oysters, are surprised that dried fish someone can eat.
What neighbors' food has not taken root in Russian cuisine?
Lamprey, a delicacy among residents of the Baltic countries, is practically absent from the tables of Russian housewives. This creature looks like something between a fish and a worm. In fact, it belongs to the order of jawless. The body of the lamprey is without scales and bones and practically without entrails. It should also be noted that the taste is pleasant - not like fish, but rather reminiscent of chicken. Lampreys are fried, smoked hot and cold. 
Smoked lamprey
Celery
It is extremely popular in Moldova, Serbia, Israel, the Czech Republic, but not in Russia. It can only be bought in large supermarkets; its consumers, as a rule, are supporters healthy image life. But in the outback it is difficult to find such a product, which is explained by sluggish demand. And this is at a low price, interesting taste, and long shelf life. Another advantage of celery is that it can be eaten boiled, baked or fresh. The root is added to soups, vegetable dishes, salads, casseroles. The stems are used for making juices and dressings for meat dishes. There are a lot of ideas for cooking celery. 
Celery
Goat meat
Dietary and amino acid-rich goat meat, widely popular in Asia, Central and South America, Africa, is not in high demand among Russians and Europeans. The reason for this is the specific smell and harshness. In Russia, goats are bred mainly in individual household plots to produce milk. These animals do not require troublesome care, consume little food, but even taking into account these advantages, goat meat does not compete with the usual varieties of meat - pork, chicken and beef. 
Goat meat
horsemeat
It is a traditional product in the Asian diet and is also used in a number of European countries- France, Germany, Hungary. They also love horse meat in Japan. The meat is prepared into roasts and added to sausages to improve the consistency and taste. But most of Russia does not favor this product, with the exception of Yakutia, Bashkortostan and Tatarstan.
This is explained by the fact that the horse is treated as a noble, intelligent animal, an assistant in the household. This means that eating it is a cultural taboo. 
horsemeat
In this, the Roma, Indians, British and Americans agree with the Russians. In addition, breeding horses requires large spaces. Keeping animals in a confined space negatively affects the taste of meat.
Did you know that a person’s gastronomic preferences are influenced by what zodiac sign he was born under? There are still many reasons for a feast ahead - in order not to go wrong with the menu for our dear guests, take note of this article.
Aries
Loves it when the table is bursting with a variety of treats. The main attention is paid to meat dishes. Especially meat fried on the grill or over charcoal. The sign of Aries belongs to the element of Fire. And “tastier” for him means “hotter” - Aries loves hot seasonings and sauces based on chili peppers. Prefers strong alcohol- cognac and whiskey, sometimes vodka or grandma’s liqueurs.
Taurus
Always prefers home cooking to going to a restaurant. But this does not mean that fried potatoes and a cutlet are enough for him. Quite the opposite. Taurus loves everything refined, refined and beautiful, but... without leaving home. He will give preference to Italian cuisine. Pizza, pasta with complex sauces, and seafood will give him real pleasure. As well as sweets and a glass of good Chianti or Barolo.
Twins
They prefer light plant foods. Their element is green leaf salads, baked vegetables and fruit desserts. Of the more “dense” dishes, preference is given to white fish and chicken breast. The choice of alcohol will be white Italian wines: light Pinot Grigio, delicate Soave or deep Gavi di Gavi.
Cancer
Cancer prefers cozy home feasts to noisy holidays. It’s better if there are homemade preparations on the table: crispy cucumbers, lecho and sausage. The Cancer guest will be delighted with the buns and homemade cake. He treats alcohol with caution, but will not refuse beer.
a lion
When inviting Leo to visit, do not spare money on delicacies. There should be caviar and delicious fish and meat dishes on the table. But the “prestige” and “fashionability” of dishes and drinks are of paramount importance to him. Prepare beef tenderloin Wellington for your guest and serve it with Super Tuscan Tignanello wine or Bordeaux La Lagoon. Rest assured, Leo will appreciate your efforts.
Virgo
Takes care of health and tries to lead correct image life. Fresh vegetables and fruits, steamed dishes and dry red wines from Cabernet Sauvignon or Merpo, which are famous for their rejuvenating properties, will make your stay comfortable for Virgo. She, of course, will not refuse a piece of fried meat, but only if she is sure that the meat was purchased from a “trusted” store.
Scales
Society should be interesting, the table should be beautiful, Libra believes. They prefer all kinds of smoked foods and marinades. Sometimes they overeat just because they eat and drink “for company.” It is better not to abuse alcohol, but they will not refuse sweet wines like Muscat or Sauternes.
Scorpion
Loves spicy and fatty foods. He will be happy to taste exotic cuisine. Indian curry or Peking duck will delight you. However, as well as from dishes of Caucasian cuisine. He will especially like satsivi, lobio and khinkali with lamb. Wines made from the latest harvest of Gewürztraminer and Riesling grapes are perfect for dishes with spices.
Sagittarius
A variety of snacks - Olivier salad, tartlets with salmon, jellied meat, complex hot dishes with sauces and, of course, buns will delight the picky and demanding Sagittarius. Offer him an aged Gevrey-Chambertin or regular Pinot Noir. These wines will support the mood of Sagittarius.
Capricorn
Appreciates haute cuisine and is well versed in wines. For him, the pattern on the tablecloth, the cost of the dishes, and, of course, the taste of the dish are important. Capricorn prefers red meat, thick soups, and chocolate for desserts. He loves status wines: aged (at least 8 years) Bordeaux for meat or Leith Bottled Vintage red ports, which are drunk with chocolate dessert.
Aquarius
He doesn’t really like traditional feasts - much closer to his “character” is a buffet party, where he will not be constrained in movement and communication with all the guests. Aquarius loves vegetables and fruits, light seafood snacks, and is often a vegetarian or a representative of some special trend in the food system. Drinks light wines like Chablis or Gavi from Piedmont.
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Taste is something that develops in us in childhood. Consciously or not, we develop preferences in music, choice of clothing, book authors and... food.
Restaurant industry professionals often complain that our country’s recent past has had a detrimental effect on taste preferences Russians. Soviet cuisine can easily be called a black gastronomic stain, even though it brought into everyday life recipes for such popular dishes as chicken Kiev, beef stroganoff, Leningrad rassolnik and many others. The creation of such a kitchen was provoked by the policy of slogans from the “Catering for the Masses” series, the post-war economic crisis and for a number of other reasons. But this was not always the case. Russia, being at the crossroads of continents, has for centuries absorbed the food culture of its neighbors and enemies: the French, the Nords, and the Asians. But because of the Soviet sausage and canned food tinsel, it is sometimes very difficult for restaurant guests to switch to something “less understandable,” because the notorious “taste of childhood” has not been canceled.
The same French have their own gastronomic peculiarities. Firstly, the lexical vocabulary of gastronomy in their language tends to infinity, trying to convey all shades of taste as accurately as possible in words. Secondly, food is not just a meal, it is a whole philosophy called savoirvivre (translated from French as “to be able to live”), which regularly appears on the pages of the media in the rather voluminous column of the same name. And, apparently, the French begin to learn aspects of this cultural movement from childhood. For example, in Paris there is an Institute of Taste (Institut de goût), which educates children and adults. The goal of this institute is to help open the world of taste, different aromas and the variety of textures of products, for which various tastings and seminars are organized. If you are not ready to plunge headlong into your studies, but would like to slightly change your gastronomic preferences and develop your taste, we have collected some tips for you from chefs and restaurant business specialists.
How are taste preferences born?
First of all, our taste depends on what preferences and passions you developed in childhood. They are laid in a person in childhood and then rarely change seriously. Even we, restaurateurs, when we come home, when asked “What should I cook for you?” We answer: “Dumplings.” But why? We are cool restaurateurs, we eat and develop cool, delicious dishes! But at home we really prefer dumplings because it tastes better to us. Everyone eats dumplings: from Rappoport to Novikov.
I'm still looking for an answer to this question. I believe that preferences, as well as food prejudices, are born from childhood. Thanks to my work, I know exactly which products are least liked in Moscow and St. Petersburg. Everything is banal: pumpkin, liver, white fish, duck fillet on skin, pearl barley. Anything that has a specific smell or reminds you of the worst lunches in kindergarten.
But how is love for specific products born? At home, when I was a child, liver was cooked very poorly. She was like rubber. But I still loved her. But it didn’t work out with the pumpkin. I can't stand it. And I don’t know how to explain this yet.
What influences the perception of a dish?
How the food is made, how it is served, how the table is set, who sits at it with you - all this influences. But the main role is played by how clear these dishes are to us and how comfortable we feel in a particular establishment. Everything comes from childhood. After all, we eat at home most of the time, and the closer what we eat in restaurants and what the environment is like there, how close it is to what surrounds us at home, the more comfortable and tastier it is for us. We will go to a restaurant where we really feel good.
Of course, our mood, atmosphere, and how hungry we are affect our food experience. And there is nothing wrong with that, the main thing at the table is to have fun. If you have a goal to evaluate the taste of dishes, concentrate on the food. Eat slowly. Evaluating the balance of five flavors in each dish and the quality of preparation. It’s better to write down your impressions right away. Ask yourself a question. Would I like to eat this dish again? What is missing from it? What would I change or improve? Also evaluate the presentation. Not only from the point of view of effectiveness, but also whether it is convenient for the guest, whether it emphasizes the appearance and taste of the products. At one time, it was fashionable for restaurants to serve dishes on craft paper. But, for example, having ordered a juicy lamb shoulder with confit tomatoes and garlic, it was impossible to separate the meat from the paper, as it was soggy from fat.
How to learn to distinguish the taste difference of one dish in different establishments?
The main difference between a restaurant and fast food is the price-quality ratio per dish, relative to the market price of meat. There is also a difference in how the finished burger ends up on your plate. The restaurant is distinguished by an individual approach to preparing dishes: all the ingredients in the establishment (good, of course, but not necessarily expensive) are fresh, of high quality and come from under the knife. And also here the guest can specify how exactly he wants his dish to be, for example, by asking for a certain cutlet frying.
The goal of fast food is to cook quickly and inexpensively. Volume of products sold in the restaurant fast food does not allow you to cook “from under the knife”. This means that all preparations are made in advance and the products are not so fresh.
What prevents us from perceiving a dish correctly?
Photo: Dinner at Home | Buckwheat noodles with shrimp
The habit of flavor enhancers and salt makes it difficult to distinguish flavor shades. A person may experience a dull perception of salt, for example, due to regularly increasing the serving of soy sauce. This is why the Chinese have difficulty getting used to European cuisine. IN soy sauce contains monosodium glutamate - a flavor enhancer. In small quantities it is harmless, but in large quantities it is addictive.
However, regular meals at chain canteens can spoil the taste. Why is there simple chicken soup that tastes better than at home? Why is even buckwheat tastier? If, half an hour after lunch there, you want water, but you can’t quench your thirst, most likely, vegetables, bouillon cubes and other seasonings with glutamate are added to the dishes. But unlike soy sauce, it is an artificial glutamate that enhances the flavor even more. There is nothing harmful to health in this. But a month of food in these canteens, and my mother’s borscht will no longer seem the most delicious in the world.
Therefore, to develop gastronomic taste, it is important to first give up foods that spoil it. It is also worth adding more fresh vegetables and fruits to your diet, reducing the amount of sweets and eliminating sugar from drinks.
Photo: Dinner at Home | Pasta carbonara
Gastronomic taste develops with experience. First, learn how to taste dishes and products. Don’t eat in a rush of hunger, but savor every bite, mentally dividing the dish according to its composition.
Order, for example, pasta carbonara, a popular dish in our country that is so easy to spoil. What kind of bacon is this? Crispy or boiled? Salty or fresh? Fatty or moderate? What kind of spaghetti? Thicker or thinner than I tried before? Al Dente or too soft? And so on. Try this pasta at a budget coffee shop. And then order it in an average restaurant, where good feedback guests. Then try pasta carbonara at an expensive Italian restaurant. Then appreciate it in Italy. Also read the theory. What was pasta carbonara originally intended to be? There should be pork cheeks instead of bacon. Instead of cream - raw yolk and olive oil. The cheese is not only Parmesan, but also Pecorino Romano. You will inevitably feel the difference. But which version of pasta you like best is individual.
Taste is experience and culinary literacy. Pay attention to the composition of the dish, taste and presentation. Prepare it yourself so you understand at what stage the mistake was made. Why is pasta soft like porridge? This means the pasta was overcooked. Why fat? The bacon wasn't cooked through. Learn recipes in theory and practice.
Varvara Croz
It is known that there are no comrades according to taste and color. But sometimes people’s culinary preferences (these will be discussed in our review) take on very bizarre forms. We will tell you about the gastronomic preferences of 10 world-famous people.
1. Zuckerberg only eats what kills him.
Facebook founder Mark Zuckerberg is known for his desire for continuous self-improvement. In 2009, he announced that he would wear a tie every day, and in 2010 he expressed his desire to learn Chinese. In 2011, Zuckerberg shocked the whole world by publicly declaring that he would only eat meat from animals that he killed himself. After publishing this news on his page, in response to criticism from representatives of the Humane Society, he replied, “I just killed a pig and a goat.” Zuckerberg's first hunting trophy was a lobster, which he boiled alive.
2. Beethoven's soup
Ludwig van Beethoven is known as a brilliant composer, but few people know how seriously he took soup. The composer believed that only his housekeeper or “cook with a pure heart” could prepare real soup. One of Beethoven's favorite dishes was soup with soft bread and 10 poached eggs, which he ate every Thursday. Moreover, woe to the housekeeper if the eggs were not completely fresh. Then Beethoven, in addition to verbal scolding, simply threw these eggs at her.
3. Ketchup and Gerald Ford sauce
US President Richard Nixon ate cottage cheese topped with ketchup every day. After he was elected president, the Washingtonian quipped that elegant White House dinners had been replaced by cottage cheese and ketchup.
Less well known is the eating habits of President Gerald Ford, who was also an avid fan of strange dinner menus. Every day he dined on cottage cheese, ketchup and A-1 barbecue sauce. He also ordered a vegetable side dish with green onions, celery and radishes, which he also topped with ketchup and A-1 sauce.
4. Nicolas Cage's diet of "worthy" animals
Hollywood star Nicolas Cage has said that his diet includes only meat from animals that mate in a “worthy manner.” Explaining the reason for his choice, Cage said: “I really only eat things that grow beautifully, like fish and poultry. But the breeding process of pigs is disgusting, so I don’t eat pork.”
5. Henry Ford's Weeds
Henry Ford was a picky eater in his youth who tended to always carry nuts or raisins in his pocket. Everything changed when he began to perceive his body as a car, and his stomach as a gas tank that just needs to be filled with fuel. After that, he sharply lost interest in food (after all, who cares what you eat if it serves one purpose) and began to eat wild weeds as food.
Even though Ford earned nearly $1 million a year, he collected weeds from his garden, then prepared them into mustard sandwiches and salads. Interestingly, such a diet clearly benefited him, since Henry Ford very rarely got sick and lived to be 83 years old.
6. Chicken homosexuality of Evo Morales
Bolivian President Evo Morales sparked controversy in 2001 when he claimed that hormones injected into chickens were the main cause of homosexuality: "Chickens are literally stuffed with female hormones, so men who eat these chickens are no longer really men.”
The president, whose favorite dish is healthy quinoa soup, also linked poultry consumption to male pattern baldness. Morales has a long-standing dislike of unhealthy American food and even filed a formal complaint with the UN in 2013, saying that "Western fast food is damaging great harm humanity and is also one of the leading causes of cancer."
7. Howard Hughes' gastronomic fetishes
Movie mogul, industrialist and entrepreneur Howard Hughes suffered from obsessive-compulsive disorder, which was reflected in his eating habits. His servants received a number of strange instructions regarding how food should be prepared and served. For example, cutlery handles had to be wrapped in tissue paper, then sealed in cellophane and wrapped again in a second layer of tissue paper. Such complications were necessary because Hughes was terrified of germs.
His servants were also required to open the jar under warm running water, first thoroughly washing the jar with soap to remove dust, germs and any tags. Typically, Hughes dined on steak and 12 peas of the same size. If even one pea was too large, Hughes ordered the entire dish to be replaced. When he became a recluse in his old age, he lived exclusively on chocolate and milk. By the time of his death, he had reduced himself to a state of complete exhaustion.
8. Hitler's pretentious vegetarianism
Until the 1930s, Hitler enjoyed certain meat products, particularly liver dumplings and sausages. However, he was greatly affected by the death of his niece Geli Raubal, who committed suicide in 1931. After this, Hitler refused to eat ham for breakfast, saying it was “like eating a corpse.” Hitler also soon gave up meat because he believed it to be the cause of his chronic constipation and flatulence. He mostly ate raw or boiled vegetables and cereals, and the future Fuhrer's favorite dishes were oatmeal with linseed oil, cauliflower, cottage cheese, boiled apples, artichokes and asparagus in white sauce. However, this diet had the exact opposite effect on his problematic intestines. His doctor Theo Morell noted in his diary that Hitler experienced “constipation and colossal flatulence” after a large plate of vegetables.
9. Mussolini's milk fan
Benito Mussolini also had digestive problems and strange eating habits. For example, he never ate anything at banquets, because he believed that eating was a process to which he should devote his full attention.
In 1925, the dictator was diagnosed with stomach ulcers and recommended a drastic change in diet or surgery. Mussolini's new diet mainly consisted of fruit and 3 liters of milk every day. This apparently did not help him, because in 1929 Benito suffered another ulcer. The new doctor ridiculed his dairy diet and prescribed injections of vitamins B and C, as well as eating carrots, potatoes, small quantity boiled chicken, fish and tea without milk. Mussolini's health improved radically over the year.
10. Gastronomic delights of Kim Jong Il
Thanks to the testimony of Kim Jong Il's former personal chef, Kenji Fujimoto, the world learned about the diet of the former North Korean tyrant. While most of the country was starving, Kim was a great gourmet. He had a wine cellar with over 10,000 bottles and a library with thousands of cookbooks.
Kim Jong Il often sent Fujimoto abroad to learn the recipes for local delicacies. The dictator preferred caviar, elite varieties of pork and papaya. Interestingly, in his kitchen, every grain of rice was carefully checked for the slightest damage and scratches, and Kim also insisted that rice should only be cooked over a fire made from trees cut down on the legendary Mount Paektu.
For real gourmets we have collected. Read on and you will understand that grandma’s recipes can surprise you.