Food in Russian History and Culture (Indiana-Michigan Series in Russian and East European Studies)
". . . the specificity and breadth of this [work] makes it unique. . . . lively reading . . . particularly recommended for academic collections with a strong focus in Russian history." -Library Journal". . . a remarkable new collection of essays . . . The book reads like a literary hybrid of cookbook, historical treatise, and novella; its subject is, literally, the essence of life itself. . . . Glants and Toomre deserve further praise for the book's consistent, animated directness of style." -Th...
'Foreigners who spend time in Russia soon learn that there are actually two Russias - one public and the other private. The public Russia is typically cold and dark, backward and wary. The private Russia - the Russia of tea at a friend's kitchen table or of sauteed mushrooms in a village dacha - is almost unfailingly cosy and kind'- From the IntroductionTravel to the author's Russia on a journey that takes you to a springtime bliny festival and Easter feast, to a small Russian village to discove...
Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that spans through 11 time zones and brings together more than 180 ethnic groups. Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding of the foods that are now known as classical Russian dishes. Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Can...