Food culture in Russia and Central Asia
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. This is the first book on the food cultures of Eurasia in a post-Soviet and geographic, social, and aesthetic context
Cookbook
xxxvi, 222 pages : illustrations, map ; 25 cm.
9780313327735, 0313327734
57731170
Series Foreword / Ken Albala
Acknowledgments
Preface
Introduction: Russian and Central Asian culinary culture
Timeline: Russia historical overview
Central Asia historical overview
Major foods and ingredients
Cooking
Typical meals
Eating out
Special occasions
Diet and health
Glossary
Resource guide
Selected bibliography
Index