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Author: Pyotr Vail
Publisher:
ISBN: 9781618117304
Category : Cooking
Languages : en
Pages : 117
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Book Description
This classic book of essays from the mid-1980s blends humor, nostalgia and cultural commentary with the practical problems of adjusting one's digestion and cooking habits to a new country with completely different culinary traditions. Beloved by Russians at home and across the world, Russian Cuisine in Exile is now available in an English edition with authoritative commentaries by specialists whose experience writing about the late Soviet period and emigre culture help them explain the complex system of literary and cultural allusions threaded throughout Vail and Genis's volume.
Author: Pyotr Vail
Publisher:
ISBN: 9781618117304
Category : Cooking
Languages : en
Pages : 117
Get Book Here
Book Description
This classic book of essays from the mid-1980s blends humor, nostalgia and cultural commentary with the practical problems of adjusting one's digestion and cooking habits to a new country with completely different culinary traditions. Beloved by Russians at home and across the world, Russian Cuisine in Exile is now available in an English edition with authoritative commentaries by specialists whose experience writing about the late Soviet period and emigre culture help them explain the complex system of literary and cultural allusions threaded throughout Vail and Genis's volume.
Author: Catriona Kelly
Publisher: Bloomsbury Publishing
ISBN: 1350192805
Category : History
Languages : en
Pages : 197
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Book Description
In Russia, food has a hugely important role in political, symbolic, and practical terms. In this illuminating history of Russian food in the modern age, Catriona Kelly a leading cultural historian and keen amateur cook reflects on this and an environment where what you eat (and drink) indicates how patriotic you are. Kelly argues that an expectation of 'feeding' is embedded in attitudes to the state as provider, and that rationing systems have traditionally replicated and even enforced social hierarchies. The book looks at how Russian food is intimately connected with family and friends, and was an important source of delight even in the Soviet period, when official culinary provision and practices ostensibly sought to promote nutrition above all, and food was often short. Russian Food since 1800 traces these complex and contradictory associations. It also examines various shifts in diet and cuisine over the last three centuries, including the ways in which old traditions such as pickling and jam-making sit alongside wider world influences from the vast imperial hinterland in the Baltic, the Caucasus, and Central Asia, as well as Western Europe and America.
Author: Anastasia Lakhtikova
Publisher: Indiana University Press
ISBN: 0253040981
Category : Social Science
Languages : en
Pages : 236
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Book Description
This essay anthology explores the intersection of gender, food and culture in post-1960s Soviet life from personal cookbooks to gulag survival. Seasoned Socialism considers the relationship between gender and food in late Soviet daily life, specifically between 1964 and 1985. Political and economic conditions heavily influenced Soviet life and foodways during this period and an exploration of Soviet women’s central role in the daily sustenance for their families as well as the obstacles they faced on this quest offers new insights into intergenerational and inter-gender power dynamics of that time. Seasoned Socialism considers gender construction and performance across a wide array of primary sources, including poetry, fiction, film, women’s journals, oral histories, and interviews. This collection provides fresh insight into how the Soviet government sought to influence both what citizens ate and how they thought about food.
Author: Elena Molokhovets
Publisher: Indiana University Press
ISBN: 9780253212108
Category : Cooking
Languages : en
Pages : 710
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Book Description
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
Author: Tatiana Smorodinskaya
Publisher: Routledge
ISBN: 1136787860
Category : History
Languages : en
Pages : 779
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Book Description
The Encyclopedia is an invaluable resource on recent and contemporary Russian culture and history for students, teachers, and researchers across the disciplines.
Author: Irma Ratiani
Publisher: Cambridge Scholars Publishing
ISBN: 1443812951
Category : History
Languages : en
Pages : 435
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Book Description
This book brings together papers presented at an international conference held in Tbilisi, Georgia, in 2013, and organised by the Shota Rustaveli Institute of Georgian Literature and the Georgian Comparative Literature Association (GCLA). It represents the first in-depth analysis of the different angles of the problem of emigration and emigrant writing, so painful for the cultural history of Soviet countries, as well as many other European countries with different political regimes. It brings together scholars from Post-Soviet countries, as well as various other countries, to discuss a range of issues surrounding emigration and emigrant writing, highlighting the historical and cultural experience of each particular country. The book deals with such significant problems as the fate of writers revolting against different political regimes, conceptual, stylistic and generic issues, the matter of the emigrant author and the language of his fiction, and the place of emigrant writers’ fiction within their national literatures and the world literary process.
Author: Irina Perianova
Publisher: Cambridge Scholars Publishing
ISBN: 1443845116
Category : Social Science
Languages : en
Pages : 165
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Book Description
The Polyphony of Food explores food as a multiple discourse in the context of Abraham Maslow’s theory of the hierarchy of human needs and motivations. In Maslow’s theory, food as a basic psychological need belongs to the tier of D (deficit) needs. However, it is the author’s assumption that food and eating cut across the whole hierarchical board of human motivations. In many cases, food takes on compensatory functions and stands for other needs, thus satisfying the entire range of D, and even of B (being) needs. Food is an expression of material culture and marks dominant social distinctions in society, such as gender, class, religion, age, profession and ethnicity. Apart from being highly ritualized, food serves to highlight what people find beautiful or ugly, what they view as acceptable and unacceptable, proper or improper. Numerous illustrations and anecdotes aim to prove that food and meals are a means to feel safe and secure, to affirm cultural and social identity, and to serve as a vehicle of bonding, affiliation, belonging, acceptance, love and esteem as well as a means of self-actualization. A special emphasis is placed on the concept of food appropriateness which is linked to politeness and viewed from several standpoints.
Author: Alissa Timoshkina
Publisher: Interlink Books
ISBN: 9781623718053
Category : Cooking
Languages : en
Pages : 240
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Book Description
NEW IN PAPERBACK! A collection of delicious modern recipes from Siberia and beyond Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia—the crossroads of Eastern European and Central Asian cuisine—with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savor the fragrant Chicken with prunes or treat yourself to some Napoleon cake. In Alissa Timoshkina’s words: “Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia—or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavor combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches—revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.”
Author: Enrique Fernández
Publisher: Mango Media Inc.
ISBN: 1633539490
Category : Biography & Autobiography
Languages : en
Pages : 53
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Book Description
The Miami Herald food columnist explores the culinary traditions of Cuba—and their strange new life in America—in this memoir of an exiled gourmand. In the sprawling Cortadito, Enrique Fernández explores contemporary Cuban cuisine through personal memories of growing up on the pre-revolutionary island. In his sensual journey through the origin and evolution of Cuban food staples, Fernández wonders what shapes flavor: is it the soil or the community—whether at home or abroad? As an exile, he affirms, “I will continue to sample the crumbs that fall from [Cuba’s] table and be thankful and resentful at the same time.”
Author: P. Matvejevic
Publisher: Central European University Press
ISBN: 9789639241855
Category : History
Languages : en
Pages : 248
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Book Description
"A collection of letters, written by a most extraordinary and yet typical representative of the East European intelligentsia, sent from Moscow, Mostar, and more recently Paris and Rome, where the author has lived since leaving war-torn Bosnia." "Matvejevic first went to the USSR in 1972, as a guest of the Writers' Union, and described to his father the land that Matvejevic senior had not seen since leaving Odessa in 1921 (and that he would never see again in his lifetime). He chronicles the dissolution of the USSR, its final twenty years of existence, from the unique vantage point of a semi-insider - a half-Russian, non-aligned (Yugoslav) dissident intellectual rooted in the public debates and artistic life of both Western, Eastern and Central Europe. This story, moreover, parallels the simultaneous dissolution of Yugoslavia, to which the narrator refers increasingly as the book nears its end."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
