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Food in Russian History and Culture
Angličtina
110 b
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This sparkling collection of thirteen original essays gives surprising insights into what food ways 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. 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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