Restoration of the Public Catering System of Stalingrad in 1943–1945

In: Vestnik Volgogradskogo Gosudarstvennogo Universiteta: naučno-teoretičeskij žurnal = Science journal of Volgograd State University. Serija 4, Istorija, regionovedenie, meždunarodnye otnošenija = History. Area studies. International relations, Heft 1, S. 175-184

Abstract

Introduction. The article deals with the problem of the restoration of the public catering system of Stalingrad at the end of the battle on the Volga. Methods. In this study, historical-descriptive (idiographic), historical-genetic, historical-comparative methods, as well as quantitative methods in the study of statistical sources were used. Analysis and results. Providing the population of the destroyed city with food became one of the most important directions of the social policy of the period. The problem was addressed on several fronts. At the first stage, in the spring and summer of 1943, most of the enterprises of the city canteen trust were reopened on the basis of the destroyed pre-war canteens. They were made from improvised materials. The work to equip them was done mainly by the employees who had returned from the evacuation. As industrial enterprises were restored, the workers' supply departments opened canteens at their own expense. A number of canteens opened by the city trust were transferred to the balance of the factories. After the start of large-scale restoration work, several large construction departments of central subordination were deployed in the city. They independently provided their workers with food in their own canteens. In the second stage from 1944, due to the allocation of budgetary funds along with the restoration began construction of new catering enterprises. The city's enterprises produced inventory and equipment for canteens. Great attention was also paid to the organization of children's and school meals. As a result, by mid-1945 the public catering system in Stalingrad was generally restored. Most workers and residents were attached to canteens and received rationed one or two meals a day. However, the range of dishes and the quality of food remained unsatisfactory. Centralized supply of products was not carried out in full. Low-power subsidiary farms could not cope with their plans. Most canteens were located in dilapidated premises in unsanitary conditions due to the lack of running water and sewerage.