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Author: Diana Mincyte
Publisher: Routledge
ISBN: 1351788035
Category : Political Science
Languages : en
Pages : 248
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Book Description
This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania. In popular and scholarly writings, the Baltic states are often seen as a meat-and-potatoes kind of place, inferior to sophisticated cuisines of the West and exotic diets in the East. Such views stem from the long intellectual tradition that focuses on political and cultural centers as sources of progress. But, as a new generation of writers has argued, in order to fully grasp the ongoing cultural and political changes, we need to shift the focus from capital cities such as Paris, Berlin, Rome, or Moscow to everyday life in borderland regions that are primary arenas where such transformations unfold. Building on this perspective, chapters featured in this book examine how identities were negotiated through the implementation of new food laws, how tastes were reinvented during imperial encounters, and how ethnic and class boundaries were both maintained and transgressed in Baltic kitchens over the course of the twentieth and early twenty-first centuries. In so doing, the book not only explores culinary practices across the region, but also offers a new vantage point for understanding everyday life and the entanglement between nature and culture in modern Europe. This book was originally published as a special issue of the Journal of Baltic Studies.
Author: Diana Mincyte
Publisher: Routledge
ISBN: 1351788035
Category : Political Science
Languages : en
Pages : 248
Get Book Here
Book Description
This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania. In popular and scholarly writings, the Baltic states are often seen as a meat-and-potatoes kind of place, inferior to sophisticated cuisines of the West and exotic diets in the East. Such views stem from the long intellectual tradition that focuses on political and cultural centers as sources of progress. But, as a new generation of writers has argued, in order to fully grasp the ongoing cultural and political changes, we need to shift the focus from capital cities such as Paris, Berlin, Rome, or Moscow to everyday life in borderland regions that are primary arenas where such transformations unfold. Building on this perspective, chapters featured in this book examine how identities were negotiated through the implementation of new food laws, how tastes were reinvented during imperial encounters, and how ethnic and class boundaries were both maintained and transgressed in Baltic kitchens over the course of the twentieth and early twenty-first centuries. In so doing, the book not only explores culinary practices across the region, but also offers a new vantage point for understanding everyday life and the entanglement between nature and culture in modern Europe. This book was originally published as a special issue of the Journal of Baltic Studies.
Author: Zuza Zak
Publisher: Allen & Unwin
ISBN: 1761061852
Category : Cooking
Languages : en
Pages : 369
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Book Description
Recipes and stories that showcase the vibrant new food of the Baltic States In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States. Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana. "It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules
Author: Zuza Zak
Publisher: Hardie Grant Publishing
ISBN: 1849499187
Category : Cooking
Languages : en
Pages : 436
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Book Description
The food of Poland has long been overlooked, but the time is right for a reinvention. In Polska, young food writer Zuza Zak presents her contemporary take on Polish cuisine, with recipes for snacks and party foods, soups, preserves, breads, fish, meat and poultry, salads and veg, and cakes and desserts. She places Polish food within the context of the country’s history and geography, and tracks how it has developed and adapted to Poland’s ever-changing political and economic situation. With recipes including Tuna cured in bisongrass vodka, Courgette islands with dill flowers, and Mini doughnuts with rose filling, and lavish photography from the acclaimed Laura Edwards, Polska is a breath of fresh air.
Author: Cristofer Scarboro
Publisher: Indiana University Press
ISBN: 0253047803
Category : History
Languages : en
Pages : 237
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Book Description
“First-class, rigorously researched, richly documented, and thought-provoking” essays on the consumer experience in socialist Eastern Europe (Graham H. Roberts, author of Material Culture in Russia and the USSR). As communist regimes denigrated Western countries for widespread unemployment and consumer excess, socialist Eastern European states simultaneously legitimized their power through their apparent ability to satisfy consumers’ needs. Moving beyond binaries of production and consumption, the essays collected here examine the lessons consumption studies can offer about ethnic and national identity and the role of economic expertise in shaping consumer behavior. From Polish VCRs to Ukrainian fashion boutiques, tropical fruits in the GDR to cinemas in Belgrade, The Socialist Good Life explores what consumption means in a worker state where communist ideology emphasizes collective needs over individual pleasures.
Author: Witold Maciejewski
Publisher: Baltic University Press
ISBN: 9197357987
Category : Baltic Sea Region
Languages : en
Pages : 686
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Book Description
Author: Andres Kasekamp
Publisher: Bloomsbury Publishing
ISBN: 113757366X
Category : History
Languages : en
Pages : 235
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Book Description
In this key textbook, Andres Kasekamp masterfully traces the development of Estonia, Latvia and Lithuania, from the northern crusades against Europe's last pagans and Lithuania's rise to become one of medieval Europe's largest states, to their incorporation into the Russian Empire and the creation of their modern national identities. Employing a comparative approach, a particular emphasis is placed upon the last one hundred years, during which the Baltic states achieved independence, endured occupation by the Soviet Union and Nazi Germany, and transformed themselves into members of the European Union. This is an essential textbook for undergraduate students taking modules on Eastern or Central European History, Communism and Post-Communism, the Soviet Union, or Baltic Culture and Politics. Engaging and accessible, this is also an ideal introduction to the Baltic States for general readers.
Author: Caryn E. Neumann
Publisher: Bloomsbury Publishing USA
ISBN: 1440876487
Category : Cooking
Languages : en
Pages : 358
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Book Description
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Simon Bajada
Publisher: Hardie Grant Publishing
ISBN: 1743586493
Category : Cooking
Languages : en
Pages : 277
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Book Description
Baltic showcases the food culture of Estonia, Latvia, and Lithuania, three countries experiencing new energy and interest in their food scene. This book celebrates traditional dishes from each country and adapts them to create nearly 70 delicious recipes suitable for home kitchens the world over. Baltic cuisine is a mixture of Russian and German culinary influences with spices thrown in such as cardamom and cinnamon because the region is a historic trading point with Byzantium. Rather than strive to be authentic to the core, author Simon Bajada has selected those Baltic recipes most suited to international palates, curating a mix that is a combination of traditional and contemporary Baltic cuisine – tasty, basic, hearty food that makes use of simple techniques. Start your day with Curd pancakes with sour cream & blackberry jam, and learn how to make Black bread and Latvian hemp butter, or try some Summer's milk soup. Baltic is your starting point for experimenting with the flavours of this resurgent cuisine. The atmospheric photography captures the colour and vibrancy of the produce, local culture and landscapes as these countries emerge from 50 years of Soviet rule, reconnect with the past and embrace new promise for the future.
Author: Martin Demant Frederiksen
Publisher: Helsinki University Press
ISBN: 9523690558
Category : Social Science
Languages : en
Pages : 296
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Book Description
The devilish has long been integral to myths, legends, and folklore, firmly located in the relationships between good and evil, and selves and others. But how are ideas of evil constructed in current times and framed by contemporary social discourses? Modern Folk Devils builds on and works with Stanley Cohen’s theory on folk devils and moral panics to discuss the constructions of evil. The authors present an array of case-studies that illustrate how the notion of folk devils nowadays comes into play and animates ideas of otherness and evil throughout the world. Examining current fears and perceived threats, this volume investigates and analyzes how and why these devils are constructed. The chapters discuss how the devilish may take on many different forms: sometimes they exist only as a potential threat, other times they are a single individual or phenomenon or a visible group, such as refugees, technocrats, Roma, hipsters, LGBT groups, and rightwing politicians. Folk devils themselves are also given a voice to offer an essential complementary perspective on how panics become exaggerated, facts distorted, and problems acutely angled. Bringing together researchers from anthropology, sociology, political studies, ethnology, and criminology, the contributions examine cases from across the world spanning from Europe to Asia and Oceania.
