The Communist Cookbook Responsible for Prague’s Slow Culinary Comeback - Gastro ObscuraWhen communists came to power in 1948, citizens were hopeful they could return to a life containing more prewar luxuries. Though the quality of food improved, life under socialist ideas still proved restrictive. Twenty years later, when liberalization started to gain traction, the party saw a need for even stricter control. In an effort to consolidate power, they purged reformist officials from the government and established a range of restrictions on everyday activities. Eating was no exception. The state Restaurants and Cafeterias company soon issued a national cookbook entitled Receptury teplých pokrmu, or Recipes for Warm Meals. Dubbed “normovacka,” or “the book of standards,” it dictated what cooks in the country could serve in 845 recipes. Ladislav Pravaan, curator of the Gastronomie Muzeum of Prague, explains that the book even specified sources and serving styles for everything from sauces to side dishes.