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Other titles in the Indiana-Michigan Series in Russian & East European Studies series:
Food in Russian History and Culture (Indiana-Michigan Series in Russian & East European Studies)
Synopses & Reviews
"... 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." --The Boston Phoenix
This sparkling collection of thirteen original essays gives surprising insights into what foodways reveal about Russia's history and culture, from Kievan times to post Soviet Russia. Some of the chapters focus on historical topics while others consider images of food in literature and art.
Book News Annotation:
Derived from the 1993 conference sponsored by the Russian Research (now Davis) Center, Harvard U. Attempts to elucidate the Russin character through study of food habits, customs, culture.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
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.
About the Author
Musya Glants, a Fellow at the Davis Center for Russian Studies, Harvard University, is a specialist on the painting and sculpture of 19th- and 20th-century Russia. Joyce Toomre, a Fellow at the Davis Center for Russian Studies, Harvard University, is a Slavicist and culinary historian. She translated, edited, and introduced Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives.
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