Tushonka: Cultivating Soviet Postwar Taste (2010)

ttheletterf 3 days ago 1 commentsRead Article on journal.media-culture.org.au

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horsh1•about 3 hours ago

This article positions as something invented between the USA and the USSR... But, just looking into wikiepdia:

"One such solution was a method proposed in 1809 by the French pastry chef Nicolas François Appert, which involved long-cooking meat or vegetables (approximately 1-2 hours) and pasteurizing the finished product in a brine solution. Appert received a personal award for this invention from Napoleon."