Russian Food since 1800

Empire at Table

Professor Catriona Kelly (University of Cambridge, UK)

$26.99

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Bloomsbury Academic
07 March 2024

European history; Social & cultural history; Food & society

Series: Russian Shorts

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.

By: Professor Catriona Kelly (University of Cambridge UK)
Imprint: Bloomsbury Academic
Country of Publication: United Kingdom
Dimensions: Height: 198mm, Width: 129mm,
ISBN: 9781350192782
ISBN 10: 1350192783
Series: Russian Shorts
Pages: 160
Publication Date: 07 March 2024
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

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

Catriona Kelly is Senior Research Fellow of Trinity College, University of Cambridge, UK. Among her many books are St Petersburg: Shadows of the Past (2014), Comrade Pavlik: The Rise and Fall of a Soviet Boy Hero (2005), Russian Literature: A Very Short Introduction (2001) and Refining Russia: Advice Literature, Polite Culture, and Gender from Catherine to Yeltsin (2001). She first visited the USSR as a student, and since then has spent large amounts of time living, eating, and cooking in Russia and other parts of the former Soviet world, including Ukraine, Moldova, the Caucasus, Central Asia, and the Baltic States.