Food in Russian History and Culture

by Musya Glants

Part of the Indiana-Michigan Series in Russian and East European Studies Series

Food in Russian History and Culture Synopsis

... 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.

Food in Russian History and Culture Press 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. oLibrary 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. oThe Boston Phoenix

Book Information

ISBN: 9780253211064
Publication date: 1st August 1997
Author: Musya Glants
Publisher: Indiana University Press
Format: Paperback
Pagination: 280 pages
Categories: Social & cultural history, Sociology: customs & traditions, Cultural studies,

About Musya Glants

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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