Alina Makin, head of the Intensive Russian Program at the University of Michigan’s Residential College presented to the audience ideas and customs of everyday Russian life when it comes to the dinner table.

“We cannot live without eating and drinking,” she said.

The nature of everyday life is eloquently expressed with food and drink. People participate in local cuisine in order to get into a culture, she said.

Russia is deeply rooted in eating rituals and superstitions. They carefully pay attention to what they eat, how they eat and how the meal is prepared.

“The Russian table is famous and unique,” she said. “And, despite the depredations of the Soviet period, has survived to be one of the most important and exciting aspects of Russian life encountered by the foreigner.”

The presence of the guest is said to be of high honor. The host invites the guest in and asks him to stay for the meal.

The host is the one who thanks the guest for coming, not the other way around, she said.

“Russians love to eat with many guests, and they love to eat,” she said.

Makin said Russians are superstitious at the table. For instance, she said a single woman shouldn’t sit at the corner of a table because she won’t get married for seven years.

Bread is a large staple in the Russian diet as well. A family of three or four can consume four loafs of bread each day. In pagan times, bread was a sacred food. No Russian throws out a piece of bread, she said.

“People who toss their bread out will never go to heaven,” Makin said, referring to Russian village folklore.

Makin said on Judgment Day, all the thrown out bread will be weighed. If it exceeds the person’s weight, he or she will go to hell.

“The Russian table boasts an array of hor d’oeuvers even at a simple family meal or at a feast,” she said.

Smoked and cured meats, pickled vegetables, salads, tomato salad, potato salad, cold cuts, caviar, pickled cucumbers and pickled herring are just a few items available to the family and guests.Large portions of the year are feast days, where no meat or animal products can be consumed, for example.

“The variety of feast day dishes naturally

grew,” she said.

Russian kitchens are consumed with variety and newly acquired techniques. Different cooking methods such as using different oils and spices give new perspective on Russian dishes.

“The nature of the traditional Russian table is determined to some degree by the Russian stove, the center of the Russian peasant house, where all cooking is done,” she said.

Russians stand around the stove, drinking, talking, discussing opinions and reading poetry, she said. It’s the most comfortable area in the house.

“And no Russian imagines a meal without a steaming bowl of soup,” she said. “Be it borshch, shchi, ukha, or a simple but rich pokhlyobka.”

A typical Russian meal lasts three to eight hours. If someone attends a Russian feast, Makin said, be prepared to arrive at three in the afternoon and not leave until two in the morning. Many times guests spend the night. By that time, “public transportation is not operating and neither are your legs,” she said.

Vodka, cognac (for the women and timid drinker) and wine are staples in Russian meals as well. Tea is served after the meal with cakes, pies, breads and chocolates. After tea, more alcoholic drinks are handed out and conversations continue.

Makin warned that before going to Russia, foreigners shouldn’t eat for a few days. Russians don’t hold back on giving food to guests.