86 Although it was a refusal, one of the first times Russian cuisine is confirmed to confront contamination dates back to the 12th century, when the Prince of Kievan Rus’, Vladimir I, having to decide which religion to convert the pagan Slavs to - according to legend - rejected Islam and faith in Allah because of the ban on alcohol consumption. The conversion therefore was made in favour of Christianity, and in the “Tale of Past Years”- an old text dating to 1116 in the history of Russia, Ukraine and Belarus - Vladimir I is attributed on this point as saying this exact expression: “Drinking is the joy of all Rus’. We cannot exist without that.” A joy described as a strength, not as mere intoxication. Islam also is the origin of one of the oldest legends about fermentation in Russia. It is said that seeds of kefir were bestowed by Mohammed to the Caucasian mountain people - the land that produced the first kefir, one of the oldest fermented drinks with highly therapeutic properties. In the Caucasus the kefir grains are called “millet of the Prophet”, and this drink is still very prevalent in the countries of the Former Soviet Union. In Russia, the story of fermentation brings with it the traits of a typical cuisine of a territory as vast as a continent, and therefore rich in influences. There are many versions and fields of applications, and if - as a method of food preparation and conservation - this technique has applications in all European civilizations, here fermentation products are linked to the pagan gods, becoming a necessity during the fasts of the Orthodox Church and now the basis of one of the most famous products: vodka, made by the fermentation of grains. From this culture originated the myth of Myod, honey fermented for many years in order to produce the moderately alcoholic drink that the first Russian settlements drank during their most important events: births, weddings, funerals, welcoming a guest. The recipe was simple, despite its long waiting times: 96 liters of river water and 16 kilograms of honey. The whole thing left to rest under ground, in oak barrels, from 5 to 20 years. et/h/nic eating
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