As autumn turned to winter the substitutions became more exotic, and the resulting foodstuffs, distributed in place of the bread, meat, fats and sugar promised on the ration cards, less nutritious. Flax-seed cake found in the freight yards, ordinarily used as cattle food, was used to make grey ‘macaroni’. Two thousand tonnes of sheep guts from the docks, together with calf skins from a tannery, were turned into ‘meat jelly’, its stink inadequately disguised by the addition of oil of cloves. From the end of November onwards bread contained, as well as 10 per cent cotton-seed cake, another 10 per cent hydrolised cellulose, extracted from pine shavings according to a process devised by chemists at the Forestry Academy. Containing no calories, its purpose was solely to increase weight and bulk, making it possible notionally to fulfil the bread ration with a smaller quantity of genuine flour. The resulting loaves, which had to be baked in tins so as not to fall apart, were heavy and damp, with a clayey texture and bitter, grassy taste. To save on the two tonnes of vegetable oil used each day to grease the tins, an emulsion of water, sunflower oil and ‘soapstock’ — a by-product of the refinement of edible oils into fuel — was devised. It gave the loaves, Pavlov conceded, an odd orange colour, ‘but the qualitative flaws were quite bearable, and the oil saved went to the canteens’.12 Another of the Forestry Academy’s inventions was a ‘yeast extract’, made out of fermented birch sawdust, which was distributed to workplace kitchens in sheet form and served up, dissolved in hot water, as ‘yeast soup’.
The key to each person’s fate during the siege, the basic template against which every life unfolded, was the rationing system. Every combatant country had one, and everywhere they were undermined by corruption, black-marketeering and fraud. In blockaded Leningrad, though, these faults were magnified; not only by the extremity of wartime conditions, but also by the brutality and incompetence of the Soviet regime itself. The consequences were magnified, too. Elsewhere, bad planning and weak management meant nagging hunger; dull, too-small meals. In Leningrad, they meant uncountable extra deaths.
Food, in the Soviet Union, had always been a means of coercion and reward, and at the extremes, of eliminating the useless while preserving the useful. As Lenin declared in a speech to an All-Russian Food Conference in 1921, in the midst of the Civil War famine,
It is not only a matter of distributing [food] fairly; distribution must be thought of as a method, an instrument, a means for increasing production. State support in the form of food must only be given to those workers who are really necessary for the utmost productivity of labour. And if food distribution is to be used as an instrument of policy, then use it to reduce the number of those who are not unconditionally necessary, and to encourage those who are.13
This philosophy, encapsulated in the slogan ‘You eat as you work’, was trialled in the Soviet Union’s first labour camps, on the White Sea’s Solovetsky Islands. Prisoners were divided into three groups: those fit for heavy work, those fit only for light work and invalids. The first group were allotted 800 grams of bread per day, the second, 500 grams and the third, 400 grams. As predicted, the strongest, relatively well-fed, kept their health, and the weakest, fed exactly half as much, weakened further and died. The system, designed (unsuccessfully) to make the camps self-supporting, was subsequently copied throughout the Gulag.14
At the other end of the scale, food served as a means of delineating the hierarchy of Party and establishment. ‘Closed’ shops and restaurants were open only to Party members or employees of particular institutions, and workplace dining facilities more finely graded than those of the most self-important Wall Street bank. The war correspondent Vasili Grossman, in his epic autobiographical novel
One was for doctors of science, one for research directors, one for research assistants, one for senior laboratory assistants, one for technicians and one for administrative personnel. The fiercest passions were generated by the two highest-grade menus, which differed only in their desserts — stewed fruit, or jelly made from powder.15
