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Full Description
In Russia, food has a hugely important role in political, symbolic, and practical terms. In this illuminating history of Russian food in the modern age, Catriona Kelly - a leading cultural historian and keen amateur cook - reflects on this and an environment where what you eat (and drink) indicates how patriotic you are.
Kelly argues that an expectation of 'feeding' is embedded in attitudes to the state as provider, and that rationing systems have traditionally replicated and even enforced social hierarchies. The book looks at how Russian food is intimately connected with family and friends, and was an important source of delight even in the Soviet period, when official culinary provision and practices ostensibly sought to promote nutrition above all, and food was often short. Russian Food since 1800 traces these complex and contradictory associations. It also examines various shifts in diet and cuisine over the last three centuries, including the ways in which old traditions such as pickling and jam-making sit alongside wider world influences from the vast imperial hinterland in the Baltic, the Caucasus, and Central Asia, as well as Western Europe and America.
Contents
Acknowledgements
Abbreviations and Conventions
List of Illustrations
Introduction: Cabbage Soup and Oysters
Chapter 1: Steppe and Field
Chapter 2: Meadow and Dairy
Chapter 3: Pond and River
Chapter 4: Forest and Moor
Chapter 5: Garden and Orchard
Chapter 6: Hive and Refinery
Afterword
Further Reading
Index
