By Nicholas Ermochkine
Synopsis: Vodka is having fun with unheard of attractiveness within the West this present day. specialized vodka bars are establishing all over the place Continental Europe and the U.S.. it truly is turning into more and more trendy to drink vodka neat. the head eating places in long island, Paris and London not have misgivings approximately serving caliber iced vodka with tremendous gourmand dishes. top rate vodkas are usually came upon at the cabinets of retail wine shops reserved for cognac, euax-de-vie and whiskey. yet ironically, in Poland and to a lesser measure in Russia, vodka's reputation is waning because the heart classification become aware of wines and spirits imported from the West. what's occurring the following? This neat ebook explodes the myths surrounding vodka, unravels its heritage and describes its creation. the fashion and tradition of vodka consuming are articulated in spellbinding style. this can be really one for the line.
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Additional resources for 40 Degrees East: an anatomy of vodka
There are of course exceptions as with every rule. Undoubtedly the best way to appreciate vodka is with food and the best food to accompany vodka comes from its birthplace, Eastern Europe. It will come as something of a surprise to anyone outside Eastern Europe and to a much lesser extent the Poles, who will on the whole reserve vodka for certain foods only, that vodka can (and even should) be drunk all the way through a meal like wine (but of course observing moderation and in much lesser quantities).
In 1982 the case was put to an international arbitration and the Russians won thanks largely to the sterling efforts of Mr. Pokhlebkin2 His research, which was published later (in 1991) in a lively if controversial book, was the basis of the Russians’ case. Although written from an overtly Russian stance, Mr. Pokhlebkin’s book is nonetheless one of the more enlightening accounts of vodka’s history. At times the text is a little too pedantic and scholarly (on occasions seriously straining credibility), at times much too jingoistic (Russianstyle) or sometimes simply inaccurate.
Paradoxically, the other tradition (predominantly Polish) will revel at the prospect of gulping down vodka with a salty Baltic herring or serving a particularly spicy cabanos (maybe with added paprika flavors) with, say a good potato vodka. De gustibus... There may be scientific evidence to support the case of the Russian gastronomists in their preference for the smooth and subtle. As proved by research conducted by Russian dieticians, vodka-type alcohol, once in the stomach, is best of all absorbed and neutralized by butter, followed by boiled or poached potatoes.
40 Degrees East: an anatomy of vodka by Nicholas Ermochkine