Olga Syutkin is a journalist for The Moscow Times, specializing in local news and culture in Moscow, Russia. With a passion for food and history, Olga's articles often explore the unique culinary traditions, historical anecdotes, and cultural experiences that make Moscow a vibrant and diverse city.
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Russia (National)
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Olga's articles primarily revolve around Russian culture, cuisine, and history. She appears to favor reviews of cultural elements with a focus on culinary experiences and historical narratives. Given her local (Russia, Moscow) geographic focus, pitches should offer insights into Russian traditions, cuisine or history from experts familiar with the specific nuances of this region.
Considering Olga’s emphasis on reviewing cultural facets and providing expert commentary within local context; consider reaching out if you can provide unique insights into traditional Russian dishes, historical events in Russia or have expertise related to Russian literature and authors.
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Russians have always like meat roasted on a spit. But it was never called shashlyk or kebabs. Oddly, today shashlyk is considered by zealots of Russian cuisine as something borrowed.
Karelian cuisine is a kind of culinary time machine. It includes dishes and traditions not only of Karelians, but also of ancient Novgorodians from
The basis of the Russian diet historically has always been porridge. Even today porridges made with a variety of grains remain a simple and uncomplicated meal for Russians.
Garlic is the best way to keep vampires away, as everyone knows. Russia has never had much trouble with vampires, although it has plenty evil of its own kind.
In the Soviet period food didn't get much public attention. Like the rest of daily life, it paled in the glow of lofty communist philosophy.
The cuisine of the Middle Ages is not a cuisine of pleasure or enjoyment. It is primarily a cuisine of satiation — simply getting enough to eat.
By: Olga Syutkin
What is the best way to instill love for the tsar and obedience to the authorities? This isn't just a question that puzzles Russian parliament deputies today.
Champagne. There is no other foreign product — with the exception of potatoes, perhaps — that has become so popular in Russia, first among the affluent, aristocratic public and then among everyone else.
Today in Russia you are most likely to find green peas in Salad Olivier or as a garnish on a plate with hot dogs.
For Russians, kolbasa — the word for any kind of ground meat product, from cold cuts to breakfast sausage to the kind of sausage you throw on the grill — is an iconic and even sacred dish.
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