{"product_id":"soviet-bakery-confectionery-products-cooking-1969-кондитерские-товары-ссср","title":"Grishko, E. S., et al. Grocery, Bakery, and Confectionery Products (Bakaleinye, khlebobulochnye i konditerskie tovary), 1969. In Russian","description":"\u003cp\u003eГришко Е. С., Заонегина А. Н., Малева С. В., Прохорова Н. Г. Бакалейные, хлебобулочные и кондитерские товары. \/ Учеб. пособие для проф.-техн. заведений.\u003cbr\u003eМосква : Экономика, 1969.\u003cbr\u003e255 с. : ил. Твердый издательский переплет, обычный формат (20 см). Тираж 30 000 экз.\u003cbr\u003e***\u003cbr\u003eGrishko, E. S., Zaonegina, A. N., Maleva, S. V., Prokhorova, N. G. Grocery, Bakery, and Confectionery Products. \/ Textbook for vocational and technical institutions.\u003cbr\u003eMoscow : Ekonomika, 1969.\u003cbr\u003e255 pp. : ill. Hardcover, 20 cm. Print run: 30,000 copies. In Russian.\u003c\/p\u003e\n\u003cp\u003eThis 1969 textbook is a comprehensive guide to the commodity science of food products during the late Soviet era. Published by Ekonomika, it was designed specifically for vocational and technical schools to train personnel for the state trade sector. The manual reflects the standardized quality controls and assortment of the \"Golden Age\" of Soviet food production, covering the entire spectrum of grocery, bakery, and confectionery staples available in the USSR.\u003cbr\u003eThe manual contains detailed chapters on the means of food storage, general principles of organization in retail, and accounting for the effectiveness of product turnover. It offers a fascinating look into the technical requirements (GOST) of the period, describing the chemical composition, nutritional value, and sensory evaluation of bread, pasta, cereals, tea, spices, and various sweets from chocolates to marmalades. In this study, the authors provide a deep typological analysis that offers a deep dive into the internal logic of the Soviet food assortment, including the arrangement of product grades and packaging standards.\u003cbr\u003eThe book is enriched with practical illustrations and diagrams showing product classification, grain structures, and standardized weight measures. To ensure professional reach, the textbook includes a substantial apparatus of tables and instructional headpieces that bridge the gap between industrial food science and everyday retail management.\u003cbr\u003eAs a 1969 imprint with a print run of 30,000 copies, this volume serves as an invaluable primary source for historians of Soviet daily life, collectors of vintage culinary and trade literature, and researchers of food commodity science. It provides a window into a time when the technical education of a \"soviet salesperson\" involved a rigorous scientific understanding of the products on the shelf.\u003c\/p\u003e","brand":"Stanza Rare Books","offers":[{"title":"Default Title","offer_id":43963148337194,"sku":"EB-306406108992","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0701\/6359\/5306\/files\/57_6967877f-c09e-418f-b6d5-df152a0359a1.jpg?v=1768161948","url":"https:\/\/stanzararebooks.com\/products\/soviet-bakery-confectionery-products-cooking-1969-%d0%ba%d0%be%d0%bd%d0%b4%d0%b8%d1%82%d0%b5%d1%80%d1%81%d0%ba%d0%b8%d0%b5-%d1%82%d0%be%d0%b2%d0%b0%d1%80%d1%8b-%d1%81%d1%81%d1%81%d1%80","provider":"Stanza Rare Books","version":"1.0","type":"link"}