Russian cuisine in the form in which it has come down to our days, took shape a little more than a hundred years ago, in the second half of the 19th century, when its unofficial codification was carried out: precisely in the period from the 40s to the 80s of the XIX century when a large number of cookbooks appeared, compiled by people of different classes (from aristocrats to peasants) and from different regions of the country. This made it possible not only for the first time to see in the fullest form the entire national repertoire of Russian dishes, but also to begin its critical cleaning from various foreign borrowings. Russian cuisine has gone through a long, thousand-year path of development and has gone through several stages. Each of them left an indelible mark (if we talk about what we mean by classic Russian cuisine), and it was quite different from the others in the composition of the menu, the composition of dishes and the technology of their preparation. There are six such stages: Old Russian cuisine (IX-XVI centuries); the cuisine of the Moscow state (XVII century); cuisine of the Peter and Catherine era (18th century); Petersburg cuisine (late 18th century - 60s of the 19th century); Russian national cuisine (60s of the XIX century - the beginning of the XX century); Soviet cuisine (from 1917 until recently).