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Food Culture in Russia and Central Asia (Food Culture Around the World)

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Synopses & Reviews

Publisher Comments:

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.

After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Book News Annotation:

Food historian Mack and Russian native and former journalist Surina provide a snapshot of contemporary food culture in the region, along with a bit of history to emphasize that culture is not static and to indicate what direction it might be heading. For students, culinary professionals, scholars, and enthusiasts, they describe major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health.
Annotation 2004 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

This is the first book on the food cultures of Eurasia in a post-Soviet and geographic, social, and aesthetic context.

Synopsis:

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Table of Contents

Series Foreword

Preface

Acknowledgments

Timeline

Introduction

Russian and Central Asian Culinary Culture

Russian Historical Overview

Central Asian Historical Overview

Major Foods and Ingredients

Cooking

Typical Meals

Eating Out

Special Occasions

Diet and Health

Glossary

Resource Guide

Bibliography

Index

About the Authors

Product Details

ISBN:
9780313327735
Author:
Mack, Glenn R.
Publisher:
Greenwood Press
Author:
ck, Glenn R.
Author:
MacK, Glenn
Author:
Ma
Author:
Surina, Asele
Subject:
Cookery
Subject:
Popular Culture
Subject:
Customs & Traditions
Subject:
Dinners and dining
Subject:
Popular Culture - General
Subject:
Cookery, russian
Subject:
Cookery - Asia, Central
Subject:
Anthropology - Cultural
Subject:
Regional & Ethnic - Russian
Subject:
Regional & Ethnic - Asian
Subject:
anthropology;cultural anthropology
Series:
Food Culture Around the World
Publication Date:
20050631
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
260
Dimensions:
9.56x6.30x.95 in. 1.17 lbs.

Related Subjects

Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Russian
History and Social Science » Anthropology » Cultural Anthropology
History and Social Science » Russia » General Russian History
History and Social Science » World History » General
Sports and Outdoors » Sports and Fitness » Sports General

Food Culture in Russia and Central Asia (Food Culture Around the World) New Hardcover
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Product details 260 pages Greenwood Press - English 9780313327735 Reviews:
"Synopsis" by , This is the first book on the food cultures of Eurasia in a post-Soviet and geographic, social, and aesthetic context.
"Synopsis" by , Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
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