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From caviar to cranberries, Russia offers lots of scrumptious treats that you can share with friends and family. If you’re in Russia now or planning to visit in the future, you’re probably wondering what to bring home with you - how about traditional local delicacies that Russians love?
Whenever I'm back in Australia, one of the top five questions I get from friends and family are “what's the food like in Russia?” and “do you eat borscht all the time?” Usually, I grunt something like “there’s lots of potato and mayonnaise”, and “I love borscht!” Yet there's a lot more to Russian cuisine than my impromptu responses provide, so here’s a little overview of some tasty and odd traditional meals that are available in Russia.
As the weather gets colder, it’s the perfect time to reach for a heart-warming beverage to brighten up a dreary winter day. Thankfully, the talents of St. Petersburg's chefs have translated to sumptuous and nurturing potions that blend traditional Russian and exotic flavors. Here’re what to try:
There is no student or professor who isn’t familiar with the hardships of trying not to starve amid all the chaos of university life. And although the best way to maintain a healthy diet (and a wallet) is to pack a lunch, it’s hard to do that every day. We’ve prepared a list of some lesser-known or practical places where you can get lunch, or any other meal, for that matter, near some of ITMO’s buildings. Hopefully, everyone can find something on this list to their liking - no matter how, what, and where they like to eat.
The “Edible Science” course has recently began its second run at ITMO University, authored by chef, TV host and entrepreneur Ilya Litvyak. Even though the course is already in progress, new students can join at any time. Each Sunday, they come together to participate in the chef’s culinary experiments and learn a few tricks for themselves. However, Litvyak doesn’t limit the course to just cooking: at the workshops, the chef explains why it is necessary to approach food from a scientific point of view, what skills are crucial and how to learn to improve one’s engineering way of thinking. The students are in for some discoveries: not many are aware that these days, scientists and world-class chefs are working together on such matters as nutrition for cancer patients or age-appropriate food.