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19 September 2018


  The world’s biggest country, in a magazine. Since 1956.

February 1997

February 1997

4: Screening the Past
Yelena Stishova
Following the Soviet Union's victory in World War II, Soviets frequently honored the many victims with the phrase, "No one is forgotten; nothing is forgotten." In the years since 1945, Russian cinema has been a guardian of the collective, societal memory of this horrific war. Yelena Stishova, respected critic for the leading Russian film journal, Iskusstvo Kino, offers a look back at the development of the Russian war film genre.
Features

10: War Without Peace
Carlota Zimmerman
A review of Sergei Bodrov's film, "A Prisoner of the Caucasus," starring Oleg Menshikov.
Features

12: Here Comes the Cavalry
Nikolai Poroskov
Through the Civil War, the cavalry played a vital role in both Russian and Soviet history, distinguishing itself by acts of courage and cruelty. But, in recent times, the cavalry has been best known for its cinematic exploits, in the people and horses of the 11th Cavalry Regiment. This unique outfit has graced Soviet and Russian films with historical color and realism.
Features

18: Music for Everybody
Mikhail Ivanov
In the world of Russian rock, as in so many spheres of post-Soviet culture, the prevailing trend is to mimic things Western, or American. Yet one musical group, Lyube, has been bucking this trend since the early days of perestroika. With a style rooted in Russian folk traditions, Lyube strives for a uniquely Russian sound, one heavily infused with military themes. And the formula is working.
Features

23: Don't ask me for snow in winter!
Mikhail Ivanov
The language of winter and bad weather.
Survival Russian

25: An Earthly Genius
Valentina Kolesnikova
A biography of Alexander Chzhevsky (1897-1963), a biophysicist who was founder of the Russian sciences of helio-biology and aero-physics, and who suffered greatly for his passion for science.
Russian Calendar

32: Anti-hangover soup
Yelena Utenkova
Rassolnik is the most Russian of all national soups. The secret is its stock--rassol-- or pickle juice...
Cuisine