Product Description

The first book on the food cultures of post-Soviet Eurasia Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving new attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its distinctive cultural heritage and cuisine 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 distills the main elements of contemporary cuisine and food-related customs. The highlights include: 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 teatime. 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. Russian and Central Asian 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 cuisines.. Part of the Food Culture around the World series. The first book to describe the cuisines of the region in a post-Soviet context. Uses a study of the countries' cuisines to provide insights into their daily life and culture. Includes recipes

Product Details

• Amazon Sales Rank: #1206485 in Books
• Published on: 2005-06-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 260 pages

Review
?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

About the Author
GLENN R. MACK is a food historian who trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States. He is the Director of Education for the Cullnary Academy of Austin and founded the Historic Foodways Group of Austin. ASELE SURINA is a Russian native and former journalist who now works as a translator and interpreter. Since 1999 she has worked at the Institute of Classical Archaeology at the University of Texas.