Soviet film posters
1: 1927 poster for the film “First and Last”.
2: 1927 poster for the film “Zare” — a Soviet/Armenian Drama released in 1926.
3: 1927 poster for the film “Two Worlds”, starring Hans Merendorf and Maria Leiko.
4: 1928 Poster for the Film “The Third Wife of the Mullah” by Iosif Gerasimovich.
5: 1927 poster of the film “Where is the man? He has left to go see 'The Girl with the Hatbox'.” by Semyon Semyonov-Menes.
6. 1927 poster for the film “October” (Sovexportfilm) — One of the most significant Soviet films of the 1920s. This is a historical and revolutionary film made for the 10th anniversary of the October Revolution.
7: 1925 poster for the film “The Golden Reserve” by Anatoly Belsky.
8: 1923 poster for the first Soviet Azerbaijani feature film: “The legend of Maiden Tower”.
9: 1930 poster of the film “Judas (Antichrist)” — a black and white silent film. A psychological drama of a priest who decided to break with religion, “unmasking the counterrevolutionary role of the clergy during the Civil War”.
10: 1927 poster for the film “Dark Forces”.
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So my family hails from rural Appalachia. And I don't mean like "uwu mothman town" (although I am a fan of his work), I'm talking about like bumfuck nowhere where the hills are like mountains, there is a strong hatred still of the pinkertons, and where moonshine is plentiful along with weird englishisms only found in that region of the US.
As my Soviet course continues I have come to the realization that most eastern bloc countries and Appalachia act the same or at least very similar. I feel like if you threw me in a random town somewhere in eastern Europe is would assimilate into it just as I feel this would be true if you drop and random village in the middle of Appalachia.
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Pistachio Bird's Milk Cake(Ptichye Moloko)
Ingredients:
Cake:
60g all purpose flour
10g cornstarch
3g baking powder
120g milk
30g neutral oil
50g sugar
Souffle:
120g room temperature egg whites* or 12g albumen and 108g water**
200g sugar
20g glucose/corn syrup(can be replaced with 10g of lemon juice)
5g agar agar(900 strength)***
50g water
60g softened butter
30g 100% pistachio paste
35g sweetened condensed milk
Glaze:
80g heavy cream
60g dark chocolate(54%-80%)
Instructions:
Cake:
Preheat oven to 200C.
Whisk together flour, baking powder and cornstarch.
In a different bowl whisk together milk and neutral oil.
Add the dry ingredients to the wet. Whisk until no dry bits of flour remain. Some small lumps are fine.
Pour into a 16cm cake ring.
Bake for 20-25 minutes until a toothpick comes out clean.
Leave the cake in the ring.
Souffle:
Using a hand mixer beat the butter until white in colour and fluffy. This may take up to 15 minutes.
With the mixer on, slowly stream in the condensed milk and then pistachio paste.
Make a syrup by combining agar agar, sugar, glucose and water in a thick bottomed saucepan. Stirring occasionally bring it to a simmer. Let the mixture cook to 108-110C.
While your syrup is reaching the temperature whip your egg whites to soft peaks.
When the syrup reaches desired temperature, with the mixer on, slowly stream in the syrup into to the egg whites. The mass should increase in volume and become thicker. Continue whipping until stiff peaks.
Add in the butter mixture in three additions. The mixture will decrease in volume.
Quickly pour your souffle on top of the cake.
Let set in the fridge for at least 3 hours.
Demould your cake by heating the outside of the cake ring with a heat gun/blowtorch/hair dryer.
Glaze:
Melt the chocolate. Heat the heavy cream to 50C.
Use an immersion blender to emulsify them into a ganache.
Cool it down to a desired consistency. Spread over the top of the cake.
Let the glaze set in the fridge.
Notes:
* Agar agar sets at 40C, so if you use cold egg whites the syrup will cool down too rapidly. You won't be able to achieve stiff peaks and your cake won't set correctly.
**Egg Whites can be replaced with albumen(dried egg white) and lukewarm water.
***Agar has different strengths(e.g 800, 900, 1200) this recipe is calculated using 900 agar. The bigger the number the stronger the agar. If your agar has a different strength you will need to increase or decrease the amount by the coefficient found by dividing the higher strength by the lower. If your agar strength is 1200 to find the coefficient you would divide 1200 by 900 and then decrease the amount of agar by said number.
Some brands(Kotanyi is one of them) add mix-ins (dextrose, maltodextrin, sugar, etc) to agar - these agars will not work, because it's impossible to know the strength of them.
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"I asked dozens of them, young and old alike, “Who is a Jew? What is Judaism? What makes you a Jew?” They shrugged their shoulders. The questions do not interest them. There is a time to philosophize, a time to accept the commandments of Judaism as a revelation from Sinai, and a time to ask questions. They are Jews, and that is that; the rest is unimportant. A Jew is one who feels himself a Jew."
__________
The Jews of Silence: A Personal Report on Soviet Jewry by Elie Wiesel
Photo: Leni Sonnenfeld
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