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Author: Musya Glants
Publisher: Indiana University Press
ISBN: 9780253211064
Category : Cooking
Languages : en
Pages : 284
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Book Description
This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.
Author: Musya Glants
Publisher: Indiana University Press
ISBN: 9780253211064
Category : Cooking
Languages : en
Pages : 284
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Book Description
This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.
Author: Darra Goldstein
Publisher: Univ of California Press
ISBN: 0520383893
Category : Cooking
Languages : en
Pages : 197
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Book Description
Introduction -- The land and its flavors -- Hardship and hunger -- Hospitality and excess -- Coda : post-Soviet Russia.
Author: Susanne A. Wengle
Publisher: University of Wisconsin Pres
ISBN: 0299335402
Category : History
Languages : en
Pages : 328
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Book Description
Introduction: setting the table -- Governance, or, How to solve the grain problem? -- Production -- Consumption, or, The Perestroika of the quotidian -- Nature -- Conclusion: vulnerabilities.
Author: Anya von Bremzen
Publisher: Crown
ISBN: 0307886832
Category : Biography & Autobiography
Languages : en
Pages : 370
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Book Description
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly
Author: Matthew P. Romaniello
Publisher: Bloomsbury Publishing
ISBN: 1474263151
Category : History
Languages : en
Pages : 317
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Book Description
Bringing together an impressive cast of well-respected scholars in the field of modern Russian studies, Russian History through the Senses investigates life in Russia from 1700 to the present day via the senses. It examines past experiences of taste, touch, smell, sight and sound to capture a vivid impression of what it was to have lived in the Russian world, so uniquely placed as it is between East and West, during the last three hundred years. The book discusses the significance of sensory history in relation to modern Russia and covers a range of exciting case studies, rich with primary source material, that provide a stimulating way of understanding modern Russia at a visceral level. Russian History through the Senses is a novel text that is of great value to scholars and students interested in modern Russian studies.
Author: Nancy Ries
Publisher: Cornell University Press
ISBN: 9780801484162
Category : Language and culture
Languages : en
Pages : 244
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Book Description
As one of the first Western ethnographers working in Moscow, Nancy Ries became convinced that talk is one crucial way in which Russian identity is constructed and reproduced. Listening to the grim stories people used to characterize their lives during perestroika, and encountering the florid pessimism with which Muscovites described the unraveling of Soviet governance, Ries realized that these dire tales played a crucial role in fabricating a sense of shared experience and destiny. While many of the narratives aptly depicted the chaotic social and political events, they also promoted key images of "Russianness" and presented Russian society as an inescapable realm of injustice, absurdity, and suffering. At the height of perestroika in the early 1990s, Moscow residents commonly used the phrase "complete ruin" to refer to the disintegration of Russian society, encompassing in that phrase the escalation of crime, the disappearance of goods from stores, the fall of production, ecological catastrophes, ethnic violence in the Caucasus, the degradation of the arts, and the flood of pornography. Ries argues that such stories became a genre of folklore consistent in their lamenting, portentous tone and their dramatic, culturally poignant details.
Author: Kevin M. F. Platt
Publisher: University of Wisconsin Press
ISBN: 0299319709
Category : History
Languages : en
Pages : 401
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Book Description
Is there an essential Russian identity? What happens when "Russian" literature is written in English, by such authors as Gary Shteyngart or Lara Vapnyar? What is the geographic "home" of Russian culture created and shared via the internet? Global Russian Cultures innovatively considers these and many related questions about the literary and cultural life of Russians who in successive waves of migration have dispersed to the United States, Europe, and Israel, or who remained after the collapse of the USSR in Ukraine, the Baltic states, and the Central Asian states. The volume's internationally renowned contributors treat the many different global Russian cultures not as "displaced" elements of Russian cultural life but rather as independent entities in their own right. They describe diverse forms of literature, music, film, and everyday life that transcend and defy political, geographic, and even linguistic borders. Arguing that Russian cultures today are many, this volume contends that no state or society can lay claim to be the single or authentic representative of Russianness. In so doing, it contests the conceptions of culture and identity at the root of nation-building projects in and around Russia.
Author: Giovanni Rebora
Publisher: Columbia University Press
ISBN: 0231518455
Category : Cooking
Languages : en
Pages : 217
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Book Description
We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy—and everyone who eats.
Author: Olga Syutkin
Publisher: Fuel Publishing
ISBN:
Category : Art
Languages : en
Pages : 200
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Book Description
This book contains over 60 recipes, each introduced with an insightful historical story or anecdote, and an accompanying image, spanning such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni. As the Soviet Union struggled along the path to Communism, food supplies were often sporadic and shortages commonplace. Day to day living was hard, both the authorities and their citizens had to apply every ounce of ingenuity to maximize often inadequate resources. The stories and recipes contained here reflect these turbulent times: from basic subsistence meals consumed by the average citizen (okroshka), to extravagant banquets held by the political elite (suckling pig with buckwheat), and a scattering of classics (beef stroganoff) in between. Illustrated using images sourced from original Soviet recipe books collected by the author. Many of these sometimes extraordinary-looking pictures depicted dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of 'aspirational' fantasy for the average Soviet household. In their content and presentation the pictures themselves act as a window into cuisine of the day, in turn revealing the unique political and social attitudes of the era.
![Food Cultures of the World Encyclopedia [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/p7rOEAAAQBAJ?fife=w80-h100)
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566
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Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
