With reference to published and archival sources the author describes and analyses the food and meals of Russian emigrants in the 1920-1930s. The focus is made on their everyday options and preferences in terms of food. The author also points to the limited fnancial and food resources which were available to the emigrants at different stages of immigration. Finally, the author contrasts the gastronomic peculiarities of emigrants in different countries and continents. The gastronomic tastes and traditions of Russian people are considered as to their role in keeping up their national identity and originality.

Fnancial situation Charity Public catering Food everyday life Russian emigration Food tradition

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