Korshunov, N. V. Organization of Catering in European Countries (Organizatsiya pitaniya v evropeyskikh stranakh), 1956. In Russian

Коршунов Н. В. Организация питания в европейских странах.
Москва : Государственное издательство торговой литературы (Госторгиздат), 1956.
96 с., ил. Мягкая издательская обложка, оригинальная суперобложка, увеличенный формат.
***
Korshunov, N. V. Organization of Catering in European Countries (Organizatsiya pitaniya v evropeyskikh stranakh).
Moscow : State Publishing House of Trade Literature (Gostorgizdat), 1956.
96 pp., ill. Softcover, original dust jacket, enlarged format.

Published in 1956 during the early years of the "Khrushchev Thaw," this richly illustrated volume represents a fascinating moment in Soviet social history—a period when the USSR began to look toward Western and Eastern European service standards to modernize its own domestic infrastructure. N. V. Korshunov provides a detailed survey of the public catering systems (restaurants, cafeterias, and snack bars) in several European countries, including the UK, France, and various socialist states.
The book is particularly notable for its high production values and aesthetic presentation. The interior design was handled by I. M. Avdonin, while the distinctive dust jacket and cover were designed by Yu. I. Batov. The edition is filled with photographs and diagrams showcasing modern kitchen equipment, self-service counter layouts, innovative furniture designs, and interior decoration trends of the mid-1950s. It was intended as a practical guide for Soviet trade officials and architects to implement "progressive" methods of food service.
For historians of design and everyday life, this work is a valuable primary source documenting the Soviet "discovery" of Western consumer culture. It covers everything from technical specifications of dishwashers to the psychological impact of lighting and color in dining halls. Today, it stands as a beautiful example of mid-century Soviet book design and a unique record of the international exchange of culinary and organizational ideas.