Russian Cuisine Personality Type, MBTI
What is the personality type of Russian Cuisine? Which MBTI personality type best fits? Personality type for Russian Cuisine from Cuisines and what is the personality traits.
ESTP (7w8)
Russian Cuisine personality type is ESTP, which means that his or her primary function is Extraverted Sensing.
As an ESTP, you are a master of the senses. You see things as they are, and prefer to have things your way. You have a relatively optimistic attitude, and you get frustrated when others don't take you seriously. You are a very spontaneous individual whose thoughts appear to be more random than careful planning.
You tend to be somewhat of a rebel, but you have a strong sense of morality. You have a strong sense of justice and are more inclined to go against the grain than to go along with the crowd. You are often very intolerant of others who don't go along with your ideas and principles, and sometimes this intolerance can come out in unexpected ways.
You like to be in control of your environment and are very likely to take charge in any situation. You are likely to get frustrated if things don't go your way, especially if there is no good reason for it. You want to do things your way, and you won't hesitate to tell people so.
You are a little impatient and tend to rush ahead of others. However, you are also quick to forgive if people prove themselves worthy.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
The Russian cuisine itself is also geographically diverse, its variations dependent on raw materials and cooking methods available locally. In the North of Russia, it incorporates local berries such as cloudberry or crowberry, fish such as cod, game meat such as elk, or even edible moss known as yagel. Conversely, in Siberia it includes the local fish varieties, particularly those of the coregonus genus such as arctic cisco or muksun, and borrows the local cooking methods, to result in raw fish eaten frozen or combined with spices. Further East, local specialties are added such as eagle fern, kolomikta fruit, scallops and Kamchatka crabs.
