Russian Food Since 1800

Author : Catriona Kelly
Publisher : Bloomsbury Publishing
Page : 197 pages
File Size : 42,7 Mb
Release : 2024-02-08
Category : History
ISBN : 9781350192805

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Russian Food since 1800 by Catriona Kelly Pdf

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 : Catriona Kelly
Publisher : Bloomsbury Publishing
Page : 161 pages
File Size : 52,9 Mb
Release : 2024-02-08
Category : History
ISBN : 9781350192799

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Russian Food since 1800 by Catriona Kelly Pdf

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 : Musya Glants,Joyce Toomre
Publisher : Indiana University Press
Page : 284 pages
File Size : 53,9 Mb
Release : 1997-08-22
Category : Cooking
ISBN : 0253211069

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Food in Russian History and Culture by Musya Glants,Joyce Toomre Pdf

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
Page : 197 pages
File Size : 42,5 Mb
Release : 2024-04-23
Category : Cooking
ISBN : 9780520402072

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The Kingdom of Rye by Darra Goldstein Pdf

Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food--and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

Author : Alison K. Smith
Publisher : Reaktion Books
Page : 353 pages
File Size : 47,7 Mb
Release : 2021-05-19
Category : Cooking
ISBN : 9781789143652

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Cabbage and Caviar by Alison K. Smith Pdf

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 : Northern Illinois University Press
Page : 271 pages
File Size : 55,5 Mb
Release : 2008-02-26
Category : History
ISBN : 9781501757457

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Recipes for Russia by Alison K. Smith Pdf

Alison K. Smith examines changing attitudes, behaviors, and beliefs about the production and consumption of food in Russia from the late eighteenth century through the mid-nineteenth century. She focuses on the way that competing ideas based either in "traditional" Russian practice or in new practices from the "rational" West became the basis for Russians' understanding of themselves and their society. The Russians who participated in the process of self-definition were variously private authors and reformers or public servants of the Russian imperial state. Some had great success in creating a sense of themselves as ultimate authorities on a given topic. For example, a series of cookbook authors developed a system of writing Russian cookbooks in ways that borrowed from, but were still quite different from, foreign sources. Others found the process of mediating these ideas more difficult; agricultural reformers, in particular, sometimes found traditional practices, now deemed irrational, hard to eliminate. Recipes for Russia looks at the process of nation-building within the framework of the modern world—that is, it looks at the way individuals sought to define their nationality not only against outside influences but also by incorporating those outside influences into some coherent, yet national, whole. While Smith looks at food as part of Russian culture, she also connects it with the social, legal, and economic background that formed the culture, while examining the pre-reform period in significant detail. As a result, Recipes for Russia illuminates the great changes of this period, both in the food habits of Russians and in their views of themselves and of their nation.

Author : Anne Volokh,Mavis Manus
Publisher : Simon & Schuster Books For Young Readers
Page : 648 pages
File Size : 55,7 Mb
Release : 1983
Category : Cooking
ISBN : UVA:X000687596

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The Art of Russian Cuisine by Anne Volokh,Mavis Manus Pdf

The Art of Russian Cuisine is a treasury of over 500 Russian dishes accompanied by a sampling of Russian social and literary history. The recipes span the range of ethnic influences, from Georgian to Ukrainian to Far Eastern, and include fish, meat, and poultry dishes, vegetables, soups, piroghi and other pies, dumplings of all kinds, noodles, cereals, breads, desserts. The book also features an index of Russian food sources. Clearly written step-by-step instructions quickly familiarize the cook with Russian techniques as well as numerous recipe variations, accompaniments for every dish, and menus for all occasions. The Art of Russian Cuisine goes well beyond what is normally taken for "Russian cuisine" (Chicken Kiev and Beef Stroganoff, which, Volokh says, are very "un-Russian") and presents a comprehensive look at the bountiful and diverse cuisine of traditional Russia. For aficionados of Russian food or cooks who want the most encyclopedic volume on Russian cooking, The Art of Russian Cuisine is the most complete source. Book jacket.

Author : R. E. F. Smith,David Christian
Publisher : Cambridge University Press
Page : 426 pages
File Size : 50,9 Mb
Release : 1984
Category : Cooking
ISBN : 052125812X

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Bread and Salt by R. E. F. Smith,David Christian Pdf

Bread and Salt - a literal translation of the Russian word for hospitality - explores the social and economic implications of eating and drinking in Russia in the thousand years before 1900. Eating and drinking are viewed here as social activities which involves the economics of production, storage and distribution of food stuffs. These activities attract both social controls and state taxation; in this way the everyday process of eating and drinking is linked with the history of Russia. The dominance of grain in the diet throughout the period and the importance of salt, as implied in the title, are dealt with, as are the early Russian beer-drinking fraternities. The relatively late introduction of spirits, in the from of vodka, and it disastrous consequences in social terms are described. Tea and the samovar, also much more a latecomer than is generally realized, did little to diminish excessive drinking. Drinking, in any event, was by no means discourage by the state, since it was a major source of state income. The final section of the book looks at rural diets in the nineteenth century, when some variation and new items, such as the potato, became important. At the same time, peasants depended basically on the grain crop, as they had for thousands of years. Forced by txation to enter the market, afflicted by severe famines towards the end of the century, many peasants ate and drank no better as a result of the modernization of the county.

Author : Jean Redwood
Publisher : Oldwicks Press, Limited
Page : 262 pages
File Size : 44,6 Mb
Release : 2015-11-01
Category : Electronic
ISBN : 1870832108

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Russian Food and Regional Cuisine by Jean Redwood Pdf

RUSSIAN FOOD is delicious, wholesome and easily prepared from generally available ingredients. JEAN REDWOOD's cookery book contains a wide selection of recipes in easy-to-use presentation, measured in grams and ounces. The book is enjoyable to read as well as to cook from. Russian literature provides much 'food for thought'. There is a complete 'food story' by Chekhov in the author's own translation. The geographical and historical background to cookery in different areas of the Russian Federation and surrounding countries is fully explained in all its splendid diversity. RUSSIAN FOOD is based on Jean Redwood's extensive first-hand knowledge of Russia and the Russian language. Contents Personal Preface and Introduction Domestic mealtimes 'The Siren' (Anton Chekhov) RECIPES COUNTRIES: where they are, what they grow, what they eat Maps - Bibliography - Glossary Index of recipes.

Author : Gulnaz Sharafutdinova
Publisher : Bloomsbury Publishing
Page : 137 pages
File Size : 51,8 Mb
Release : 2023-01-26
Category : History
ISBN : 9781350167742

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The Afterlife of the ‘Soviet Man’ by Gulnaz Sharafutdinova Pdf

Almost three decades after the collapse of the Soviet Union, today more often than ever, global media and intellectuals rely on the concept of homo sovieticus to explain Russia's authoritarian ills. Homo sovieticus - or the Soviet man - is understood to be a double-thinking, suspicious and fearful conformist with no morality, an innate obedience to authority and no public demands; they have been forged in the fires of the totalitarian conditions in which they find themselves. But where did this concept come from? What analytical and ideological pillars does it stand on? What is at stake in using this term today? The Afterlife of the 'Soviet Man' addresses all these questions and even explains why – at least in its contemporary usage – this concept should be abandoned altogether.

Author : Gennady Estraikh
Publisher : Bloomsbury Publishing
Page : 153 pages
File Size : 49,7 Mb
Release : 2023-02-23
Category : History
ISBN : 9781350296268

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The History of Birobidzhan by Gennady Estraikh Pdf

Gennady Estraikh's book explores the birth, growth, demise and afterlife of the Birobidzhan Jewish Autonomous Region (JAR). The History of Birobidzhan looks at how the shtetl was widely used in Soviet propaganda as a perfect solution to the 'Jewish question', arguing that in reality, while being demographically and culturally insignificant, the JAR played a key, and essentially detrimental, role in determining Jewish rights and entitlements in the Soviet world. Estraikh brings together a broad range of Russian and Yiddish sources, including archival materials, newspaper articles, travelogues, memoirs, belles-letters, and scholarly publications, as he describes and analyses the project and its realization not in isolation, but rather in the context of developments in both domestic and international life. As well as offering an assessment of the Birobidzhan project in the contexts of Soviet and Jewish history, the book also focuses on the contemporary 'Jewish' role of the region which now has only a few thousand Jewish occupants amongst its residents.

Author : Ann L. Burckhardt
Publisher : Capstone
Page : 56 pages
File Size : 40,9 Mb
Release : 1996
Category : Juvenile Nonfiction
ISBN : 156065435X

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The People of Russia and Their Food by Ann L. Burckhardt Pdf

Describes food customs and preparation in Russia, along with regional dishes and cooking techniques. Includes recipes for a variety of Russian meals.

Author : Gregory Plotkin,Rita Plotkin
Publisher : Lerner Publications
Page : 74 pages
File Size : 55,8 Mb
Release : 2002-08-01
Category : Juvenile Nonfiction
ISBN : 9780822580331

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Cooking the Russian Way by Gregory Plotkin,Rita Plotkin Pdf

Once a part of the vast Soviet Union, life in Russia has seen many changes. One thing that has remained the same is the varied and interesting food found there. Rich, filling, and most of all, plentiful, Russian cuisine is filled with dishes like borsch (beef stew), pirozhki, chicken Kiev, and studen.

Author : Elena Makhonko
Publisher : Unknown
Page : 0 pages
File Size : 45,9 Mb
Release : 2012
Category : Cooking, Russian
ISBN : OCLC:1413396191

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The Food & Cooking of Russia by Elena Makhonko Pdf

Author : Angela Brintlinger
Publisher : Bloomsbury Publishing
Page : 143 pages
File Size : 47,5 Mb
Release : 2024-02-08
Category : Literary Criticism
ISBN : 9781350242173

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Why We Need Russian Literature by Angela Brintlinger Pdf

For nearly two centuries readers all over the world have turned to the great canon of Russian literature. Love and death, war and peace, yes, even crime and punishment; readers across the globe have found in Russian writing a substantial measure of intellectual provocation, aesthetic pleasure, emotional resonance, and personal solace. Why We (Still) Need Russian Literature explores the familiar names of Pushkin, Tolstoy, Dostoevsky and Chekhov to connect readers with these experiences. With a lively, jargon-free style and insightful analyses of thought-provoking texts, this concise volume helps you to understand more fully the pleasure to be found in reading, and re-reading. By identifying what readers seek and find in Russian books-from aesthetically pleasing descriptions to apt psychological renderings-Angela Brintlinger aims to enhance the gratification of reading, giving armchair travelers an excuse to embark on a series of fascinating journeys. Drawing on Brintlinger's experiences as a scholar, teacher, and reader of literature, the book is informed by a deep cultural understanding of Russia and Russians. It reveals this through engaging literary meditations that connect Russian literature to the losses, ironies, and ambiguities that define the human condition. Exploring authors' imagined readers as well as authors themselves, Brintlinger argues that it is these readers, from all over the world, who get to decide what literary works are worth reading. As a bonus, she offers an appendix with more names and titles, familiar and perhaps utterly new-books that show the ways in which Russian literature remains vital today.