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Books: Cooking by Cuisine -> Cooking Russian
Food in Russian History and Culture (Indiana-Michigan Series in Russian and East European Studies)
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by:
Glants, Musya
Toomre, Joyce Stetson
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Publisher:
Indiana University Press
Published: July 1, 1997
ISBN: 0253211069
Format:Paperback
Pages:280
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Book Description
From Library Journal
Fourteen scholars have contributed 13 essays, each impeccably documented with endnotes, on the place of food ("foodways") in Russian history and culture. Edited by Glants, a specialist on 19th- and 20th-century Russian painting,
and Toomre, a Slavicist and culinary historian, the book spans over ten centuries, from Kievan Rus to the present. Relying on sources as diverse as personal journals, police records, paintings, poems, and cookbooks, the writers examine changing attitudes
about food?moral, ideological, and spiritual?through the eyes of peasants as well as tyrants. Recent works have dealt with the relationship between food and power (Sidney Mintz, Tasting Food, Tasting Freedom, LJ 8/96), but certainly the specificity and
breadth of this one makes it unique. Although lively reading, it is particularly recommended for academic collections with a strong focus in Russian history.?Wendy Miller, Lexington P.L., Ky.
Copyright 1997 Reed Business Information, Inc.
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