The Museum of Culinary Arts is housed in a beautiful old mansion. Back in 1806, a building was built here, but in 1903 it was demolished, and on the remaining foundation, designed by architect N.N. Blagoveshchensky built a city outpatient clinic.
Until 1969, various medical institutions operated in this mansion. In 1975, the land plot along with the building was transferred to Mosrestorantrest. They planned to place a culinary store on the ground floor, and a museum on the second. catering. Thus, through the joint efforts of enthusiasts led by N.V. Korshunov, director of the Sovetsky restaurant (Yar), opened this museum in 1977. The basis of the museum was Korshunov’s collection. At the end of the 1990s, the museum was closed. But thanks to the initiative of the Federation of Restaurateurs and Hoteliers, the museum began its work again in 2006. Now it was no longer a museum of catering, but a museum of culinary art.
It is believed that such a museum, the exhibition of which covers cooking and public catering, is the only one in the world. The museum's collection includes more than 12,000 exhibits that highlight the history of Russian and foreign cuisines from the late 13th to the late 20th centuries. Museum visitors can see various kitchen utensils different eras, cutlery and serving items.
The museum corridor is decorated with restaurant menus from the 19th and 20th centuries; it leads to a hall that is a reconstruction of a 19th century kitchen. There are objects here that are familiar to everyone, and things whose purpose is very difficult to guess without a hint. Many of the items presented in this room were donated to the museum by famous culinary specialists E. Obryadin and S. I. Protopopov. On the ground floor of the museum there is a constantly updated exhibition of culinary works made from chocolate, caramel and other delicacies. There is also a 21st century kitchen room here. In this room, equipped with a huge screen. Various master classes and competitions are held.
The historical hall of the Museum of Culinary Art is very interesting, the exhibition of which tells about the ancient traditions of Russian hospitality, from royal feasts to the first Russian taverns and restaurants. Here you can see not only tables laden with antique cutlery, but also participants in these meals dressed in costumes of the appropriate era. Museum visitors can see a royal steward, a tavern floor waiter, a footman in a luxurious restaurant, and a street seller. It is interesting that all the fish and meat dishes presented in the exhibition are dummies, but all kinds of buns, gingerbreads, chocolate, marzipan and caramels are real. But it is not recommended to taste them, since all edible exhibits change only once every six months.
The hall dedicated to the Soviet period of catering development tells about our relatively recent past. Here is a collection of materials that will allow us to trace the history of the first Soviet canteens and kitchen factories, covering the period from the 1930s to the 1980s. Separately presented are materials introducing visitors to the Museum of the History of Culinary Arts with the organization of public catering during the Great Patriotic War. Patriotic War, during the preparation and holding of the 1980 Moscow Olympics, about how food was organized on planes and trains. For the first time, female chefs appeared in the photographs of the chronicle. After all, back in the 19th century, women were not allowed to enter the kitchen as restaurant cooks. Modern stage development of public catering is represented by interior models of famous metropolitan restaurants, as well as developments for the organization of school and social catering.
IN separate room there is an exposition of the Cuisine of the Peoples of Russia. The organizers of this exhibition carried out a painstaking research work, consulted with local history museums V different corners countries to accurately convey all the subtleties national dishes and products.
Another hall of the Museum of Culinary Art is reserved for the Interregional Association of Culinary Artists, the National Guild of Chefs, the Moscow Association of Culinary Artists, the Association of Bartenders of Russia, and the Federation of Restaurateurs and Hoteliers of Russia. Specialized events are often held here, where bartenders show their skills by treating all participants to a variety of cocktails.
Anyone who has old cookbooks, objects can add to the museum’s exposition. kitchen utensils, dishes or menu.
Museum address: Moscow, B. Rogozhsky per. 17, building 1
Operating mode
Excursions are conducted upon prior request at 12.00 and 14.00 (except Saturday and Sunday)
Lectures on ethics and table manners are held on days and times in agreement with the Museum.
In Moscow at the beginning of the 20th century, many mansions were built, a shining example The architecture of that era can be represented by a cozy building located at Bolshoi Rogozhsky Lane. This building, on the site of the former Staro-Rogozhskaya outpost, appeared here in 1903, and now in this historical building The Museum of Culinary Arts is located.
History of the museum
Initially, the architect N.N. Blagoveshchensky designed this building for the city outpatient clinic. And for many years, until 1969, it housed various medical institutions. After repairs and reconstruction in 1975, the owner of the mansion and land plot, adjacent to it, becomes Mosrestrorantrest. The new owner equipped a culinary store on the ground floor, and the exhibition of the public catering museum was located on the second.
Actually, this was the beginning of the life history of the Museum of Culinary Arts. The museum received a new name in 2006, after the renovated building with new, modern exhibition halls received visitors after reconstruction.
Museum expositions
The museum's exposition is very fascinating and is dedicated to the culinary arts and the development of public catering in general; the museum staff, without exaggeration, declare that there is simply no such focus in museums in the world. The museum collections contain more than 12 thousand exhibits, through which the rich history of Russian and foreign cuisine is presented, as well as the development of culinary art, covering a period of 200 years, from the end of the 18th to the end of the 20th centuries.
There is so much to be found here, such a number of mortars, scoops, scoops, scales, molds for pudding and ice cream, a collection of samovars, various configurations of cutlery and tableware - all this, perhaps, could equip more than one thousand kitchens.
And the first floor of the Museum of Culinary Art was given over to a very attractive exhibition, which is constantly updated, because the exhibits in it are unusual. Here are masterpieces of the very culinary art after which the museum is named. Even those who previously did not consider themselves to have a sweet tooth are licking their lips near the stands at the tempting exhibits of chocolate, marzipan, and caramel.
The museum’s special pride is its exhibition hall with a functioning kitchen of the 21st century! The most modern kitchen equipment here is provided to highly qualified culinary specialists and cooks, who conduct online master classes and competitions for visitors. For the convenience of visitors, the hall is equipped with huge screens, on which all the actions of culinary aces are displayed in great detail.
The historical hall of the museum presents the traditions of Russian hospitality of the 18th and 19th centuries. Here visitors have the opportunity to see how the royal feasts were held, as well as find out what the first taverns and the first restaurants looked like.
Expertly crafted wax figures dressed in period costumes. Here you can see typical catering workers from a long time ago days gone by: and the tsar's steward, and the servant of the Peter the Great era, and the floor boy from the tavern, and the footman of an expensive restaurant, and the street vendor of sbiten.
The exhibition very clearly presents the interiors of a Moscow tavern, tavern, restaurant, which are equipped with appropriate cutlery, dishes and serving items.
Fish and meat dishes, presented in the exhibition, are, for obvious reasons, dummies. But buns, buns and gingerbreads, caramel, chocolate and marzipan delicacies - this is all the real thing! Both culinary masters and students from specialized colleges worked on their production. But it is better to resist the temptation to pinch off a piece of the exhibits; the exhibition here is updated approximately once every six months.
In the exhibition hall dedicated to the kitchen of the 19th century, you can see what equipment was used by the cooks of that era. Among other exhibits, there are some that are very valuable from a historical point of view; they were donated to the museum by famous culinary specialists E. Obryadin and S.I. Protopopova.
The hall, which represents the Soviet period of development of public catering, has several separate display cases, which trace the history from the emergence of the first canteens in the thirties of the 20th century to the 1970-80s.
The work of catering enterprises during the Great Patriotic War, as well as during the preparation and holding in the capital, is also reflected here. Olympic Games in 1980. The nuances of catering on trains and planes are shown.
The exhibition includes a mock-up of a self-service distribution line, and an exhibition of photographs offers a photo history of the first Moscow model kitchen factory. Here in the photo you can already see female cooks, while in the 19th century women were not allowed into the kitchen. The exhibition is also interesting, where you can see a collection of menu cards: more than a hundred exhibits from various establishments spanning a century and a half.
I finally visited one of the most inaccessible Moscow museums. This is a museum of culinary art near Taganskaya. The inaccessibility lies in the fact that visiting is possible only with a guided tour and only during the day on weekdays. There is very little information about the museum on the Internet, so it is difficult to decide to go at random.
Now, after visiting, I can say with confidence that you need to go. Of course, if you are a lover of the theme - well, this is the case with all museums.
Essentially this is a museum of public catering. The exhibition tells how food for people was organized in Russia and the Soviet Union - feasts, restaurants, taverns, canteens, wartime, school meals, meals in transport. The story begins with the feasts of pre-Petrine times and ends with the just past Olympics in Sochi.
The guide said that this is the only museum in the world. I tried to dig into my memory - now I’ll find an analogue, well, there can’t be something similar in Italy or France - but I only remembered a similar museum in Parma, closed for several years already. It seems that this is truly a unique museum. He talks not about specific dishes or cuisines, but about the problem of public catering and how it was solved in Russia at different times.
The museum was founded in 1975 under the auspices of the Mosrestaurant Trust. Previously, it was called the “Museum of Public Food”, which, of course, much better reflects the essence of the exhibition.
Visiting the museum is only possible with a tour group. You can find out about the time of the next excursion by phone. If you are alone, you will be joined to some group - most likely it will be a group of students from some institution that trains chefs and pastry chefs - they are the main visitors to the museum. Price entrance ticket and excursions - 50 rubles.
For some unknown reason, you can’t take photographs in the first two halls, but then you can.
One picture before the kata is the menu created for the gala dinner in late XIX century. Such menus were drawn for each event separately. The museum has, for example, a menu drawn by V.D. Polenov.
(Yes, and the development of the menu, and the paper menu itself, and the seating of people, and the organization of food distribution, and the equipment of the kitchen - all this is public catering).
The first hall of the museum displays scenes from early history Russian catering.
Here's a feast on the mountain.
Dishes were prepared not in portions, but in whole carcasses. Because of this, at the beginning of the meal, food was taken out, carried around the hall and taken away for cutting. At the end of the meal, people are served food and sour cabbage soup.
To be full = to eat until you are full, until the moment when all that remains is to drink.
Sour cabbage soup is a honey-malt carbonated soft drink. Gradually, the drink ceased to be popular and those involved in its production were called “professor of sour cabbage soup” - someone who does an unpopular and empty job.
But here is the feast of Peter's times. Forks appear on the tables. Cupbearers also appear - prototypes of modern sommeliers. They helped decide on the drink and poured it.
And here are the taverns. There were two types of taverns - a tavern-tavern, where they drank and, sometimes, became rowdy. And just a tavern - now such an establishment would be called a teahouse. In such a tavern, some people gathered - often according to class - here merchants, there cab drivers, here students - they drank tea and talked about business.
There is also a story about flea markets, gluttonous rows, and knock-down people.
And about how cooks, floor workers, and waiters were trained.
(Just like the setting for Gilyarovsky’s book).
And here is a stand with traditional pastries. Rolls, larks, buns, bagels. These are no longer dummies, these are real baked goods - the exhibition changes every few months.
Another room is a 20th century kitchen.
It looks more like a modern kitchen. The sea, the sea of utensils. Both familiar and unfamiliar.
Pate pans, butter molds, gingerbread boards, bases for border strips, frying pans, stewpans, boards, knives.
It's a terrible pity that you can't take pictures.
On the poster there is a quote from the notes of one of the founders of the museum, S.F. Grishin: “I am satisfied: I was not mistaken in my profession. And you were not mistaken either. Just take your work seriously, with love. You will find great happiness in this.”
And finally, we entered the free zone. Here is a modern kitchen.
On the second floor there is a story about public catering in Russia in the 20th century.
The history of the country will be presented in a special order to the food supply sector.
First, the post-revolutionary “give proletarians to leadership positions, free women from cooking!”
Then the war - providing for the front, providing for the rear, food in conditions of severe food shortages, providing food for large factories and enterprises.
Then the establishment of mass catering nationwide.
Meals on board
Food during the Olympics - 1980 and Sochi 2014.
A separate hall is dedicated to the national cuisines of Russian regions.
A wonderfully beautiful carpet near the exit to the stairs.
And the last hall is modern catering establishments in Moscow.
Interesting restaurants with national cuisine, drummers for districts, etc.
Achievements:
Just before the holidays we small company We visited a wonderful museum, which for some reason few people know about. But I think readers of this community will be interested in reading about it. This is a museum of culinary arts. This museum is quite young (35 years old), founded by Russian chefs and conceived as a public catering museum, which it was until 2006. The museum has a lot of unique exhibits, donated to the museum by the oldest Russian chefs, who began their activities under the Tsar, and one of the chefs, S.I. Protopopov still sometimes, despite his 96 years, conducts excursions there. The museum conducts tours 2 times a day, at 12 and 14 o'clock on Tuesdays, Wednesdays, Thursdays and Fridays. Excursions are available only by appointment, a group of children up to 20 people - 600 rubles for the whole group, a group of adults up to 10 people - 1000 rubles per group. In general, you can come alone, pay a thousand and they will give you a tour. There are also master classes and competitions for bartenders, cooks and pastry chefs. Museum website - http://www.cookmuseum.ru.
The museum is located in a former merchant mansion, in a small alley near the Marxistskaya metro station.
In the first hall, dedicated to nutrition before the 20th century, you cannot take photographs, but in the second, dedicated to nutrition in the late 19th and early 20th centuries, there are a lot of interesting exhibits. Let's start with them:
This is the cook who greets us.
There is a chef's troika on the table, three knives in a case. Boys at the age of 11 were given to help the cook, and if the cook decided that the boy had talent, the parents had to buy such a set. This is the main tool of the cook.
Board with hammer for serving crustaceans
On the bottom shelf there is a butter churn and a mold for butter, on the top there is a pate pan. We are used to the shapes for pates baked in dough being rectangular, and were there before These are so curly. They are detachable, but without a lid and bottom.
There are samovars on top, on the second shelf from the top there are two things that look like cartridges - ice cream makers. They were placed in a bucket of ice, and the ice cream was stirred by hand. Ice cream began to be produced on an industrial scale only after the war in the 50s.
Mortar for preparing quenelle mass
There are bean bags on the shelf, frying pans on the hooks
This is what the kitchen of a restaurant looked like at the beginning of the last century.
This is how the menu for dinner parties was designed, often done by famous artists
More menu examples and our guide Tatyana Nikolaevna
And this is the kitchen of the 21st century
Here is a portrait of a cook who still conducts excursions, Sergei Ivanovich Protopopov, who is still Soviet era was awarded the title of master chef.
Stand about 20th century cuisine
Agree, it’s stupid to go on a trip and not try the local cuisine. After all various dishes help us to further explore the culture of a particular country.
At the same time, it is interesting not only to try, but also to study the history of local cuisine and its key products. To do this, it is best to visit food museums, where you can not only learn something new, but also taste it.
1. Museum of Burnt Food (Virginia, USA)
For some, a burnt pie or schnitzel can be a real tragedy, while others see it as a work of art. This is exactly what the founder of the Burnt Food Museum, Deborah Henson-Conant, thinks, who not only carefully monitors each exhibit, but also comes up with ironic descriptions for them.
It all started with her own bad culinary experience. Deborah was cooking apple cider and forgot about him. And when I remembered, I discovered an incomprehensible and completely unappetizing substance on the stove. But Deborah did not dare to throw it away, and created an entire museum, which is very popular among tourists.
2. Instant Noodle Museum (Yokohama, Japan)
And although the first noodles instant cooking invented in China back in the 16th century, its second creation took place in 1958 thanks to the Japanese Momofuku Ando. A little later, he founded the Nissin Products company, which was the first in the world to mass produce chicken-flavored noodles. The Japanese love this product very much, so they highly appreciated the appearance of the instant noodle museum.
The exhibition not only tells the history of the creation of the product, but also gives visitors the opportunity to create their own look and taste.
3. Dutch Cheese Museum (Alkmaar, Netherlands)
Holland is famous for its cheeses, which have been produced here since 200 BC. e. Traditionally, this was done by women.
Today you can get acquainted with the history and traditions of Dutch cheese in the museum in Alcamara. It is located next to the city cheese market, which is called a real paradise for lovers of this product. The museum displays tools, equipment and technologies for making cheese, and there is always a tasting.
4. Banana Museum (Aburn, Washington, USA)
Banana can be called one of the most popular fruits in the world. And although he grows in South America, Africa, Southeast Asia and the Caribbean, the banana museum is located in the United States.
And all thanks to Anne Mitchell Lovell, who became very interested in this fruit. On a trip to the Hawaiian Islands, she bought a T-shirt with the name of the bar "Anna Bananas" and from then on began collecting all sorts of banana-related things. Today, her collection includes about 4,000 items, many of which can be seen in the museum.
5. Foie Gras Museum (Béarn region, Aquitaine province, France)
The Béarn region of France is famous for its culinary traditions. It is considered the birthplace of the world famous delicacy foie gras. The process of preparing it is quite complicated and quite cruel to the geese.
But those who wish can learn more about this process, traditions, and also try foie gras in the museum at family farm, which operates under the Laguilhon brand.
6. Currywurst Museum (Berlin, Germany)
It is impossible to imagine German cuisine without sausages with ketchup and curry sauce - curry wurst. Every year, German residents consume more than 800 million servings of these sausages. Therefore, it is impossible to do without a museum dedicated to this dish.
Here you can not only learn the history of sausages, but also learn how to cook them. For this purpose the museum has large number spices and a special simulator.
7. French Fry Museum (Bruges, Belgium)
Located in an old mansion, the museum tells the story of the appearance of potatoes in Europe, their varieties and methods of preparation. Special attention devoted to French fries, which, under one version, appeared in 1700 in Belgium.
The Belgians believe that this side dish began to be called " French potatoes» British soldiers who tried it in Belgium during the First World War.
8. Spam Canned Meat Museum (Austin, Texas, USA)
This museum is dedicated to the once popular canned meats of the Hormel Foods Corporation, which it began producing in 1937. Back then they were considered a real delicacy and were used for sandwiches. The canned food consisted of shredded pork or beef with water, salt and sugar.
Today Spam has already sunk into oblivion, but have fun, find out the history, recipes, see rare specimens, and you can also practice making stew at the museum in Austin.
9. Roman Pasta Museum (Rome, Italy)
We primarily associate Italian cuisine with pasta, which must be prepared only from Italian pasta. And you can learn the history of the origin and development of pasta in the 11 halls of the museum, located near the famous Trevi Fountain in Rome.
A separate exhibition presents photographs famous people who indulged in the pleasure of eating pasta dishes.
10. Mushroom Museum (Loire Valley, France)
This museum is worth a visit for all mushroom lovers. It was built in the form of a labyrinth of several man-made caves. Here you can learn about the ancient and modern technologies growing mushrooms, and see more than 500 varieties. The museum also displays an unusual mushroom of the genus Ganoderma, which is used for medicinal purposes in Asian countries.
Make your travels not only interesting, but also delicious! And don’t worry about air tickets, visas, hotels, insurance and other technical aspects of your trip - we will help you find the best deals.