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Food Culture in Russia and Central Asia
Glenn R. Mack, Asele Surina
Book Code: GR2773
ISBN: 0-313-32773-4
ISBN-13: 978-0-313-32773-5
260 pages, map; photos
Greenwood Press
Publication: 6/30/2005
List Price: $51.95 (UK Sterling Price: £29.95)
Availability: In Stock
Media Type: Hardcover
Also Available: Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects: Reviews:
  • 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.
    —Reference & Research Book News     August 2005
  • This is a book that needs reading from cover to cover if you really want to get to grips with a cuisine about which little is known in the West.
    —Menu Magazine     August 2005
Description: 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
LC Card Number: 2005004192
LCC Class: TX723
Dewey Class: 394
PDF Catalogs:
Sale Catalog 2008.pdf
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