The Kingdom of Rye

A Brief History of Russian Food Volume 77
1. Auflage 2024
ISBN: 978-0-520-40207-2
Verlag: University of California Press

Buch, Englisch, Band 77, 200 Seiten, Trade Paperback, Format (B × H): 137 mm x 206 mm, Gewicht: 227 g

Reihe: California Studies in Food and Culture

Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine.
 
The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

Autoren/Hrsg.

Goldstein, Darra

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft

Inhaltsverzeichnis

List of Illustrations
Preface

Introduction
1 The Land and Its Flavor
2 Hardship and Hunger
3 Hospitality and Excess
Coda: Post-Soviet Russia

Acknowledgments 
Suggestions for Further Reading
Index

Über Autor(innen)

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore.