Food in Russian History and Culture or Cooking with the Food Chat Family

Food in Russian History and Culture

Author: Musya Glants

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.

Library Journal

Fourteen scholars have contributed 13 essays, each impeccably documented with endnotes, on the place of food ("foodways") in Russian history and culture. Edited by Glants, a specialist on 19th- and 20th-century Russian painting, and Toomre, a Slavicist and culinary historian, the book spans over ten centuries, from Kievan Rus to the present. Relying on sources as diverse as personal journals, police records, paintings, poems, and cookbooks, the writers examine changing attitudes about foodmoral, ideological, and spiritualthrough the eyes of peasants as well as tyrants. Recent works have dealt with the relationship between food and power (Sidney Mintz, Tasting Food, Tasting Freedom, LJ 8/96), but certainly the specificity and breadth of this one makes it unique. Although lively reading, it is particularly recommended for academic collections with a strong focus in Russian history.Wendy Miller, Lexington P.L., Ky.

Table of Contents:

	Acknowledgments
	Introduction
1	Stovelore in Russian Folklife	1
2	Food in the Rus' Primary Chronicle	15
3	Food in Catherinian St. Petersburg	31
4	Forced Hunger and Rational Restraint in the Russian Peasant Diet: One Populist's Vision	49
5	The Practice and Significance of Fasting in Russian Peasant Culture at the Turn of the Century	67
6	Tolstoy's Way of No Flesh: Abstinence, Vegetarianism, and Christian Physiology	81
7	Is Hay Only for Horses? Highlights of Russian Vegetarianism at the Turn of the Century	103
8	An Appetite for Power: Predators, Carnivores, and Cannibals in Dostoevsky's Fiction	124
9	Strawberries and Chocolate: Tsvetaeva, Mandelstam, and the Plight of the Hungry Poet	146
10	Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921	162
11	The Beginnings of Soviet Culinary Arts	177
12	Food and National Identity in Soviet Armenia	195
13	Food as Art: Painting in Late Soviet Russia	215
	Contributors	239
	Index	243

See also: The Purification Plan or Menopause Manager

Cooking with the Food Chat Family

Author: Dawn Marie Schrandt

From all over the world food chatters have come together and selected their finest recipes for the benefit of people suffering from Cystic Fibrosis. All the recipes in this book are from the kitchens of all the food chat friends and consist of their families' favorite recipes. We hope that you all enjoy using this book and feel good knowing that all proceeds go to the Cystic Fibrosis Foundation in hopes that a cure will be found in the not too distant future.

Barbecues or Accounting for Taste

Barbecues: Skewered Prawns to Hot Beef Satays

Author: Clare Ferguson

Thirty tasty dishes for barbecues and other outdoor feasts. Here are recipes for all stages of a barbecue, from the marinade, and soups and salads, to main courses, desserts, and drinks. To begin, there's guacamole, salsas, and beignets, while Chicken Fajitas and Skewered Prawns feature among the grilled main courses. To end your barbecue on a sweet note, there's Raspberry Fool and Chocolate Cream Pots, and to wash it all down, try one of the refreshing drinks.

See also: Pedras angulares de Contabilidade Administrativa

Accounting for Taste: The Triumph of French Cuisine

Author: Priscilla Parkhurst Ferguson

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine.

This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself.

To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do.

“Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)

Apple Orchard Cookbook or Down the Bayou

Apple Orchard Cookbook

Author: Janet M Christensen

Everyone loves apples, and now there are over 100 apple recipes for every course of the meal. The book also offers handy tips about the varieties of apples and how to use them. Janet Christensen is a food writer and home economist. Betty Bergman is an author and founder of Re:Sources, a communications company.

Books about: South Wind through the Kitchen or Every Day Soup

Down the Bayou: A Collection of Favorite Cajun Recipes

Author: Bayou Civic Club

Take a trip Down the Bayou to Southern Louisiana and Cajun Country! More than jambalaya and gumbo, Down the Bayou showcases true Cajun recipes and stories of the Cajun way of life. Taste the bountiful goodness with world-famous Cajun recipes mixed together with local delicacies such as Alligator Sauce Piquante, Oysters Larose, Crawfish Pie or Dip White Pralines and Primos Bread Pudding with Brandy Sauce. Experience the legend, romance and lifestyle of Down the Bayou.

70 Classic Mexican Recipes or A in Cooking

70 Classic Mexican Recipes

Author: Elisabeth Lambert Ortiz

A unique fusion of native Indian tradition and European influence from the Spanish conquistadors, Mexican cuisine is taking the world by storm. An introductory section outlines the fascinating history of Mexican cuisine and provides a useful glossary of

Table of Contents:

Introduction     6
Corn Dishes     10
Soups     22
Vegetables and Salads     32
Fish and Shellfish     44
Meats and Poultry     56
Desserts and Puddings     70
Drinks     82
Index     96

Book about: The Odd Body or Womans Guide to Natural Hormones

A+ in Cooking

Author: Cleone Colvin

A collection of diverse recipes collected by Cleone Colvin from families and pupils she taught over the past 44 years. Makes a great teacher's gift.