Vestnik of Orenburg State Pedagogical University. Electronic Scientific Journal. 2022. № 2 (42). P. 112—122
HISTORICAL SCIENCES
UDC 94(470.23-25)“1917”
Bobrovnikov Vladimir Vadimovich, Postgraduate student
Pushkin Leningrad State University
PUBLIC CATERING IN PETROGRAD IN FEBRUARY — OCTOBER 1917
Abstract
The article deals with the functioning peculiarities of public catering establishments in Petrograd in February — October 1917. The testimonies of contemporaries and materials of the periodical press are analyzed. To solve the tasks, the materials of the periodical press for the period under review, as well as the testimonies of contemporaries, were analyzed. Emphasis is placed on changes in the work of catering establishments that occurred under the influence of revolutionary events. The article shows how the changes affected consumers. The work of catering establishments in revolutionary Petrograd was connected with the food situation in the city. With the beginning of the February events, many restaurants and taverns of the city were requisitioned and adapted for catering points. Interruptions in the supply of provisions to the city led to the rationing of bread distribution cards, which extended to all catering establishments, as well as a ban on the sale of confectionery bakery products. A tangible blow to the restaurant trade was a complete ban on the sale of alcoholic beverages. The strikes of restaurant employees that began in the spring and summer of 1917 led to a sharp increase in prices for the restaurant menu, which significantly hit the budget of consumers. Interruptions in the supply of food to Petrograd and high prices for restaurant menus made the city authorities face the need to create a system of public canteens.
Key words
Daily life, public catering, Petrograd, the February revolution of 1917, restaurant.
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Bibliography link to this article:
Bobrovnikov V. V. Public catering in Petrograd in February — October 1917. Vestnik of Orenburg State Pedagogical University. Electronic Scientific Journal, 2022, no. 2 (42), pp. 112—122. DOI: https://doi.org/10.32516/2303-9922.2022.42.9.