Later Central Asian Food – History of Food

Home » Later Central Asian Food – History of Food
Print Friendly, PDF & Email
brown bread loaf, sliced

Russian rye bread

In 1500 AD, most people in Central Asia were still cattle herders, and they ate beef, yogurt, and milk from their cows just they way they had in the Middle Ages, under the Mongol Empire. But as Russia became more powerful and conquered more and more of Central Asia, Russian farmers moved further and further east, and they brought with them the habit of eating a lot of bread and porridge. They made people start farming and growing wheat and rye.

A man carrying a brightly colored sack of potatoes with other potatoes in the background

A man holds a sack of potatoes

Some Russian farmers grew wheat, and others grew rye. Russians also ate a lot of cabbage, beets, onions, and carrots – foods that would grow well in the cold Russian weather.

In the late 1600s AD, Peter the Great brought a new food from Europe to Russia – potatoes. At first people were very suspicious of this new food. But during a famine in the 1830s, under Czar Nicolas, people tried potatoes and liked them, and they became a staple food all across Russia.

More about potatoes

History of rye bread

History of carrots

Bibliography and further reading about Central Asian food:

More about Central Asia

By |2018-04-16T12:29:42+00:00May 30th, 2017|Central Asia, Food|0 Comments
Cite this page: Carr, K.E. Later Central Asian Food – History of Food. Quatr.us Study Guides, May 30, 2017. Web. December 19, 2018.

About the Author:

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.