Izotov donbass. Izotov nikita alekseevich - the legend of donbass

Main dates of life and activity 1723 Born in the city of Kirkoldy in Scotland 1737 Entered the University of Glasgow 1740 Entered Oxford 1759 Published the first work The Theory of Moral Sentiments 1765

Main dates of life and activity 1795 Born in Denver 1807 Began working in his brother's store 1812 Participated in the Anglo-American War 1814 Moved to Baltimore 1827 Visited England for the first time to resolve trade issues 1829 Became the main senior partner of Peabody,

The main dates of life and work 1818 Born in Trier 1830 Entered the gymnasium 1835 Entered the university 1842 Began to cooperate with the "Rhine Gazette" 1843 Married Jenny von Westphalen 1844 Moved to Paris, where he met Friedrich Engels 1845 . Organized

Main dates of life and work 1837 Born in Hartford 1862 Founding JP Morgan & Co bank in New York in 1869 Became vice president of Olbany & Sascuehanna railroad 1878 John Morgan bank financed Thomas Edison's project 1892 Founded General Electric 1901 Acquired Carnegie Steel from

Main dates of life and work 1839 Born in Richford, USA 1855 Joined Hewitt & Tuttle 1858 Together with Maurice Clark founded Clark & ​​Rockefeller 1864 Married Laura Spellman 1870 Founded Standard Oil 1874 Born son and

The main dates of his life and work 1848 Born in Paris, where his family lived in exile 1858 Returning with his family to Italy, to Turin 1870 Graduated from the Turin School of Engineering and went to work in the railway company in Florence 1874 Moved to

The main dates of life and work 1880 Born in the Yaroslavl province 1899 Entered Kiev University, but did not graduate from it 1902 Began his studies at the Munich Polytechnic Institute 1911 Graduated from the law faculty of Kiev University 1913 Became a teacher

Main dates of life and work 1883 Born in Cambridge, in the family of a university professor and writer 1897 Entered Eton College 1902 Entered King's College, University of Cambridge 1906 Enrolled in government service at the Ministry

Main dates of life and work 1890 Born in Logan, USA 1908 Dropped out of Brigham Young College 1912 After the death of his father he headed the family business 1913 Married Mae Young 1916 Organized Eccles Investment Company 1933 Participated in the creation of the Emergency Law on

Main dates of life and work 1892 Born in the Kostroma village 1911 Entered the Imperial St. Petersburg University 1917 Became Deputy Minister of Food of the Provisional Government and elected a member of the Constituent Assembly

Main dates of life and work 1894 Born in London 1911 Entered Columbia University 1914 Graduated from university and joined the brokerage firm Newburger, Henderson & Loeb1920 Became a partner and co-owner of Newburger, Henderson & Loeb1925 founded the Benjamin Foundation Graham

Main dates of life and work 1896 Born in Linne 1917 Graduated from Harvard University 1928 Founded the Pioneer Fund, one of the most successful mutual funds in the world, 1930 Published the most famous book by Carrett "The Art of Speculation" 1963 Founded Carret &

Main dates of life and work 1899 Born in Vienna 1917 Participation in the First World War 1918 Entered the University of Vienna 1923 Trained at Columbia University 1926 Married Helen Fritsch 1924 Organized with Ludwig von Mises Institute for the Study of Business

Main dates of life and work 1905 Born in Munich, three weeks later he was baptized in St. Petersburg 1925 Graduated from Leningrad University 1927 Invited to the Institute of World Economy at the University of Keele 1928 Defended his doctoral dissertation in Berlin

N. B. Izotov

Russian diet and national metabolism

Chapter 1. The Russian diet is a guarantee of beauty, health and longevity (historical examples)

Since ancient times, Russian folk cuisine has been based on a harmonious combination of animal and plant products in one dish. Famous Russian pies and pies with meat, fish, cottage cheese, vegetables, dumplings, various casseroles, cereals, cereals with milk, first courses (cabbage soup, borscht, soups), semi-liquid dishes (old ear, etc.) from vegetables and meat contain amazing well balanced set of nutrients.

Most plant proteins are deficient, according to nutritional research. They lack certain essential amino acids, therefore, when eating only plant foods, protein starvation can develop, which is especially detrimental to the growing body. Proteins of animal origin in their composition contain all essential amino acids and, when combined with plant foods, significantly increase the biological value of the nutrient mixture. The most balanced diet will be when both types of protein (animal and vegetable) enter the body at the same time, that is, are included in the recipe of one culinary product. It should be noted that many Russian dishes are characterized by this very feature.

The diet of a Russian has always been very diverse. However, the list of dishes was not burdened with excesses. A Russian proverb says: "Eat simply, you will live up to a hundred years." The majority of Russians' diet was based on plant products, primarily rye bread.

In recent years, almost all modern fashionable diets have recommended reducing to a minimum, or even excluding baked goods from the diet. This is especially true for diets designed for people who want to lose weight. This recommendation is motivated by the fact that bread contains too many easily digestible carbohydrates. But there is a slight inaccuracy in this premise: it does not take into account the nature and nutritional properties of different varieties of baked goods. Bread bread - strife.

Refusing bread, a person deprives himself of a huge amount of nutrients. Experts have calculated that there are more than 200 of them in an ordinary loaf of bread. These are vegetable proteins, carbohydrates, ballast substances (fiber and low molecular weight polysaccharides). So there are practically no plant products that for Russians would be equal in nutritional value to bread.

You should know that in traditional folk cuisine, for many centuries, neither eggs nor sugar, not to mention animal fats, were used in baking bread. White bread (by the way, much less valuable in terms of usefulness and nutritional value) was very expensive. In this regard, the bulk of the bread products were prepared from coarsely ground rye flour. Previously, such bread on the table was a sign of poverty, but now we know that the coarser the flour, the more coarse fibers, vitamins and minerals are stored in it, which stimulate the body's metabolism. With fine refining of flour, the most useful parts of the grain go into the bran: the embryos and the upper shell.

It is not bread that threatens beauty and health, but the excessive consumption of baked goods containing fats and sugar, that is, baked goods. A pastry is white bread, for the preparation of which milk, sugar, eggs, fats are added to the dough. It is several times higher in calories than ordinary bread.

A rare festive dish on the peasant's table was meat, which was eaten mostly boiled. Folk tradition forbade storing and eating poorly bled meat. This rule, legalized by the Stoglav Sobor, is fully consistent with modern food hygiene requirements. Most often, meat was used to prepare first courses: cabbage soup, borscht, vegetable soups. An interesting fact, but in the peasant environment it was considered a sin to eat a large amount of animal products.

The tradition of using animal fats in domestic cooking is also interesting. A careful study of the sources shows that they were not heated, but added to ready-made dishes. In addition, there has never been a large amount of butter and lard, and peasant cattle have never been famous for their fat content.

Modern food hygiene experts argue that the longer and more intensively the original product is subjected to heat and other processing, the less useful it is. Therefore, the results of culinary delights (especially the so-called "food of gourmet aristocrats") are not only useless for the body, but can also cause serious harm to health. In the Russian national cuisine, there were practically no processes of "hard" processing of food products (frying, prolonged stewing, sautéing). By the way, a rosy appetizing crust on fried foods appeared in Russia relatively recently, and all methods of cooking aimed at obtaining it are a direct borrowing from European cuisine.

Russian cabbage soup, borscht, okroshka and botvinniki have won worldwide fame. These dishes, according to physiologists, have a sokogonny, that is, stimulating appetite, action. In addition, the kvass or lactic acid of sauerkraut (beets) contained in these dishes have a beneficial effect on the digestion processes.

In ancient Russian cuisine, the word “cabbage soup” was used to denote two types of dishes: liquid or semi-liquid from cabbage and an effervescent drink like kvass (sour shti). The latter was made from beer leftovers and stored in barrels all year round. This drink was found in Russia until the end of the 19th century. The famous Russian culinary expert K. K. Morokhovsky described it as follows: "... good sour cabbage soup makes up very healthy drinks." This is by no means accidental. Sprouted grains of edible cereals (rye, wheat, barley and buckwheat malt), containing many biologically active substances, were used to prepare effervescent cabbage soup.

Unfortunately, the tradition of making sour cabbage soup, like many other healthy traditions of Russian cuisine, is being lost. For example, pickling of beets and pickling of plums, which were an obligatory accessory of the Russian table as a side dish, are practically not used now. But these products (especially beets) contain a large amount of alkaline elements that are so necessary for the body and which are so few in meat, fish, cereals.

Another forgotten, but also extremely useful representative of the Russian diet is poppy milk ("zabela"), which was added to many dishes: dough, porridge, cabbage soup. Pies were baked on poppy milk, pancakes were made with poppy cottage cheese, some products were cooked in poppy milk, for example, fish caviar, etc. causing painful addiction.

Russia is a country with a long cold season, so canning has always held a special place in the Russian tradition of preparing food for the winter. A lot of interesting, original and useful information can be gleaned by getting acquainted with the methods of canning that are widespread in Russia.

Reading, for example, "Domostroy", we learn that small fish was dried, ground, and then the resulting mass was poured into sour cabbage soup ("a thrifty person buys fresh fish and salt one, boils another, dries another small, different crush and sprinkles in the post "). With this method of drying, the nutrients of the fish are absorbed most fully, and even the calcium salts of the bone skeleton, dissolving in the lactic acid of sauerkraut, are partially absorbed by the body.

Beekeeping has always been one of the widespread trades in Russia. Honey served as food, medicine, the basis of many drinks. He was at the same time the guardian of many diseases. Before the wide distribution of refined refined sugar, which replaced honey, the inhabitants of Russia practically did not know caries, rarely suffered from cardiovascular diseases and obesity.

There have long been "sweet" methods of canning. The composition of honey contains biologically active substances, including those that stop the vital activity of bacteria and kill them, therefore, as a preservative, it is much better than sugar. For the blanks, both liquid honey and honey broth (fed) diluted in water were used. In addition to simply pouring honey on berries and fruits, they made jams.

Often vegetables, fruits and berries are preserved in molasses - boiled honey. It was very common to boil marshmallows from various berries. Chemicals - preservatives, widely used in modern industrial canning, suppressing the vital activity of bacteria and allowing food to be stored for a long time, are not always harmless to humans. In traditional Russian canning, natural preservatives with bactericidal properties have been used since ancient times. These preservatives include cranberries, lingonberries (berries and juices), watermelon honey and even ... aspen log. Natural preservatives were used not only in the blanks. Already in the XVI-XVIII centuries. there were recipes for long-stored bread. “Some people interfere with the coriander leaves between the bread, which they want to keep and hide for a long time,” says the 16th century manuscript. Bread baked from a mixture of potatoes and wheat flour mixed with brewer's yeast had the same properties.

Izotov Nikita Alekseevich - the legend of Donbass On February 9, 1902 Izotov Nikita Alekseevich was born. In the city of Yenakiyevo, the legendary miner lived, worked and was buried. A notable miner, a mining director of the 2nd rank, was born on February 9, 1902 in the family of a peasant in the Oryol province. Since 1914, he worked as an auxiliary worker at a briquette factory in Gorlovka, then as a stoker at Korsunskaya Mine No. 1 - the future Kochegarka mine, a participant in the restoration of the mine after the Civil War. Displaying personal labor heroism and working ingenuity, he became a famous slaughtering master. He has repeatedly set records in coal mining. On January 1, 1933, he headed a section-school of craftsmanship at the mine, laying the foundation for a nationwide, "Izotov" movement for high-productivity labor in all sectors of the national economy, since 1934 he headed coal trusts and combines in the Donbass. Since 1937 he was a deputy of the Supreme Soviet of the USSR, in 1942-1943 he worked in the Urals and Eastern Siberia, in 1945-1946 he was the manager of the Khatsapetovsky mine administration of the Artemugol combine, from 1946 he was the head of the mine administration No. 2 of the Ordzhonikidzeugol trust. He died on January 14, 1951 in Yenakiyevo. He was buried at the Vatutinskoye cemetery. Later he was reburied in Gorlovka. He was awarded two Orders of Lenin, the Order of the Red Banner of Labor, the Order of the Badge of Honor. It was 1930. Donbass was deeply indebted to the country. Rebuilt and rebuilt factories, factories and power plants required more and more coal. And although the miners were well paid, the need for labor outstripped any supply. In these conditions, the "flyers", snatchers, opponents of technical innovations felt at ease. And some people reasoned like this: there was a civil war, there were the twenties with their hardships, now it's a different time - you can relax, there's nowhere to rush. In such a situation, an example of a leader was needed, who would carry the masses along with him in a concrete, understandable way for everyone. In every city, on all new buildings, there were disinterested enthusiasts, ready for any hardships and sacrifices for the sake of common success. With their fierce dedication to the cause, holy impatience, love for the Soviet country and hatred for its enemies, they were worthy successors of the glorious deeds of those who went into battle for freedom, not fearing the tsarist hard labor, who died on the fly, like a bird, during a horse attack. who burned out from the inhuman overloads of the sleepless Smolny. Nikita Izotov, the son of a poor peasant from Oryol, with all his soul features belonged to this falcon tribe. At twenty, he becomes a miner. Having mastered the butt, the cutter Nikita Izotov invariably fulfills 3-4 norms. His notes appear in the large circulation, in which he criticizes the idlers and convinces all the miners of the Gorlovskaya mine No. 1 that "everyone can give the same amount of coal." Some followed his example, others were irritated and suspiciously perplexed: “What does he want more than anyone else? Look, the fellow waved. Go after him. " And Izotov was rushing forward. On the morning of May 1932, Nikita Izotov accomplished a feat that made many newspapers talk about him: he cut 20 tons of coal per shift. A whole railway carriage! If Nikita Alekseevich Izotov had been a record holder, he would have entered the miners' chronicle only by him - a unique phenomenon, a hero, on which the Soviet land is so generous. But let us recall his article published in Pravda on May 12, 1932. In it, the author described in detail his experience as a miner. “There is no“ secret ”here. Every miner can achieve success, says Izotov. And further: - I try to fill, to tighten my working day, not to waste time, which is expensive both for me and for the state. If, in our mine and in all mines, each miner fully utilizes his working time, he will do much more than he does now, and our country will receive thousands of additional tons of coal. ” The word "Izotovets" had not yet been entered into the dictionary, and real Izotovtsy had already broken the old norms at the mines of Gorlovka, Kadievka, the Moscow Region, and at the factories of Leningrad. "Find Izotovs in every mine and in every profession!" - called the Gorlovka newspaper "Kochegarka". Nikita Alekseevich corrects some inaccuracy of the draft. He does not look for ready-made Izotovites, but creates them from everyone who falls into his strong generous hands. Nikita Alekseevich visited dozens of faces, showing, convincing, demanding. No, not only the coal mining record was set by the bogatyr-miner and not only he called his followers to the records. With his butt, he chopped down an old hedge, woven from inertia and inertia. So he remained until the end of his days - fiercely assertive, addicted to everything new. Wherever he worked - whether he was the manager of the Shakhterskantratsit trust, the head of coal plants, whether he was in charge of the restoration of mines destroyed during the war, the old Izotov trait always won in him: to test everything, to try everything with his own greedy hands. When the history of correct socialist competition in the USSR is written, the Gorlovka miner Nikita Alekseevich Izotov will rightfully be called his initiator. He was not a theorist and did not leave any philosophical research behind him. Everything that came out of his pen was reduced to practical concrete advice, to a personal, Izotov example. But this circumstance in no way diminishes the significance of the Izotov initiative, which even now deserves a deeper study and generalization. Memory in Gorlovka In honor of Nikita Izotov, the Nikitovka mine was renamed. Izotovo is a microdistrict adjacent to the mine of the same name. St. Izotov, where Nikita Alekseevich lived in Gorlovka. Square them. Izotov in front of the Palace of Culture. Lenin, on which a monument to the honored miner is erected (the Izotov monument is the first monument to a specific working person).