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Evolving Cities of Central Asia: New Life for Old Cities

Evolving Cities of Central Asia: New Life for Old CitiesCentral Asia is experiencing an active period of urban renewal. In various countries across the region, old districts and monuments are being given a new lease on life: they are being restored, improved, and integrated into the modern urban environment. This is not merely a cosmetic renovation but an attempt to unite history and modernity, making cities more interesting for tourists and more comfortable for local residents.Feride Mahsetova#Architecture & Urban Environment#Ideas & Analysis

Soviet-Style Uzbek Plov: How Central Asian Cuisine Conquered the USSR

Soviet-Style Uzbek Plov: How Central Asian Cuisine Conquered the USSRCentral Asia was traditionally considered a distant backwater in the Russian Empire. Even after the region's conquest in the second half of the 19th century, the average Russian viewed it merely as a source of exotic goods—Bukhara carpets, Samarkand robes, Khiva suzani embroidery. Everything changed after the 1917 Revolution.Павел Сюткин#Gastronomic Culture#Ideas & Analysis

"On the plate are manti, and in it two parts of lamb": How Russia penetrated Asia, and Asian cuisine penetrated Russia

"On the plate are manti, and in it two parts of lamb": How Russia penetrated Asia, and Asian cuisine penetrated RussiaIt's no secret that the most common fast food in Russia is of Asian origin. The overall popularity of pilaf and shashlik, lagman and baklava is not only equal to, but often surpasses, Russians' love for shchi, buckwheat porridge, or kulebyaka. Writer and culinary historian Pavel Syutkin, exclusively for HD magazine, explained how the infiltration of Asian cuisine elements into Russian gastronomy began.Павел Сюткин#Gastronomic Culture#Ideas & Analysis

Tatar buckwheat and Arabic rice. Pavel Syutkin — about Asian products of Russian cuisine

Tatar buckwheat and Arabic rice. Pavel Syutkin — about Asian products of Russian cuisineThe history of national cuisines rarely aligns with state borders—especially at the crossroads of Europe and Asia. Buckwheat and rice, familiar and seemingly native to Russian gastronomy, actually entered it from the East and became part of the mythological narrative. Especially for HD magazine, historian and author of the book "The True History of Soviet Cuisine" Pavel Syutkin explains how Asian products became the basis of the daily diet in medieval Russia—and why discussing the traditional inevitably leads to a dialogue of cultures.Павел Сюткин#Gastronomic Culture#Ideas & Analysis

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A letter from the HD editors

Once a week, we send the best stories, events, and cultural discoveries from Central Asia.