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Author: Alison K. Smith
Publisher: Reaktion Books
ISBN: 1789143659
Category : Cooking
Languages : en
Pages : 353
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Book Description
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
Author: Alison K. Smith
Publisher: Reaktion Books
ISBN: 1789143659
Category : Cooking
Languages : en
Pages : 353
Get Book
Book Description
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
Author: Alison K. Smith
Publisher: Reaktion Books
ISBN: 1789143659
Category : Cooking
Languages : en
Pages : 353
Get Book
Book Description
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
Author: Melvin B. Tolson
Publisher:
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 296
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Book Description
Melvin B. Tolson is best known as the poet who wrote The Harlem Gallery and Libretto for the Republic of Liberia. He received national acclaim only toward the end of his life, but early in his career he achieved considerable recognition as a challenging speaker and activist within the black American community. Tolson wrote a weekly column for the Washington Tribune from October 9, 1937, to June 24, 1944, entitled "Caviar and Cabbage." As the title suggests, the subjects he treated were various. He perceived the problems of the black world of the late thirties and early forties with the insight of an intellectual and the verbal richness and rhythms of a poet heavily influenced by a strong pulpit tradition. This combination makes the columns valuable both as literature and as cultural history. Robert Farnsworth has selected and edited these columns. His introduction describes their cultural and biographical context. He has arranged the columns according to subject: "Christ and Radicalism," "Race and Class," "World War II," "Random Shots," "Writers and Readings," and "Reminiscences." The background material and the arrangement of the works underline their significance.
Author:
Publisher:
ISBN: 9780873518192
Category : Cooking
Languages : en
Pages : 0
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Book Description
Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.
Author: Kurt Niklas
Publisher: Roberts Rinehart International
ISBN: 9781570983016
Category : Biography & Autobiography
Languages : en
Pages : 1368
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Book Description
Niklas began as a waiter at the famed Esplanade Hotel in Hitler-era Berlin. Then he moved to Los Angeles, where his Bistro and Bistro Garden became two of the city's most renowned celebrity watering holes. In this history of his relationships with such stars as Marilyn Monroe and Humphrey Bogart, Niklas provides a spirited account of the stars' enduring quest for the corner table. photos.
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
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Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Author: Jacques Pépin
Publisher: Houghton Mifflin
ISBN: 035835255X
Category : COOKING
Languages : en
Pages : 387
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Book Description
"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--
Author: Sharon Hudgins
Publisher: University of North Texas Press
ISBN: 1574417223
Category : Cooking
Languages : en
Pages : 416
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Book Description
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category : Cooking
Languages : en
Pages : 1679
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Book Description
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
Author: Miriam J. Petty
Publisher: Univ of California Press
ISBN: 0520964144
Category : Performing Arts
Languages : en
Pages : 320
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Book Description
Stealing the Show is a study of African American actors in Hollywood during the 1930s, a decade that saw the consolidation of stardom as a potent cultural and industrial force. Petty focuses on five performers whose Hollywood film careers flourished during this period—Louise Beavers, Fredi Washington, Lincoln “Stepin Fetchit” Perry, Bill “Bojangles” Robinson, and Hattie McDaniel—to reveal the “problematic stardom” and the enduring, interdependent patterns of performance and spectatorship for performers and audiences of color. She maps how these actors—though regularly cast in stereotyped and marginalized roles—employed various strategies of cinematic and extracinematic performance to negotiate their complex positions in Hollywood and to ultimately “steal the show.” Drawing on a variety of source materials, Petty explores these stars’ reception among Black audiences and theorizes African American viewership in the early twentieth century. Her book is an important and welcome contribution to the literature on the movies.
