Kitchen of Terror, or How to Build an Empire with a Knife, Ladle and Fork

To write this book, the famous Polish reporter Witold Szabłowski had to visit russia, Ukraine, Belarus, and other Soviet republics. He communicated with special chefs - Viktor Beliaiev, who controlled the Kremlin kitchen, with those chefs who worked during the wars unleashed by russia, with the cooks of Chornobyl, as well as with those who survived and remembered for the rest of their lives the times of Stalin's Holodomor in Ukraine. But it is through the kitchen door that one can so well show not only human stories, taste habits, or preferences of cooks and those for whom they cook but also the manipulative mechanisms of power - cruel and ruthless, concentrated in the hands of crazy leaders, general secretaries, and other Soviet party figures.

Don't understand how food can serve as propaganda? In the countries called the Soviet Union, it was served in every fried cutlet and every Soviet canteen from Kaliningrad to the North Pole, from Moldova to Vladivostok. Unfortunately, politics was present both in what the first secretary ate and what the average citizen of the great totalitarian utopian state did or did not eat.