Food in Russian History and Culture

Food in Russian History and Culture

Edited by Musya Glants and Joyce Toomre
Distribution: World
Publication date: 8/1/1997
Format: paper 280 pages, 24 b&w photos
6.125 x 9.25
ISBN: 978-0-253-21106-4
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Description

“. . . 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.

Author Bio

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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