02699oam 2200565Ia 450 991080955260332120240308024845.01-78914-365-910.5040/9781789143652(CKB)4100000011775106(MiAaPQ)EBC6483803(Au-PeEL)EBL6483803(OCoLC)1238089971(BIP)079244396(UkLoBP)BP9781789143652BFoL(EXLCZ)99410000001177510620230509e20212023 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierCabbage and Caviar A History of Food in Russia1st ed.London :Reaktion Books,2021.London :Bloomsbury Publishing (UK),2023.1 online resource (353 pages)Foods and Nations1-78914-364-0 Introduction: Let Us Begin with Soup -- 1. The Elements of Russian Cuisine -- 2. Environment, Agriculture and Technology -- 3. Eating and Drinking in the Earliest Days of Russia -- 4. Russia Becomes an Empire -- 5. Champagne and Kvas: Russia Divided -- 6. Russia Becomes Modern -- 7. Hunger and Plenty: The Soviet Experience -- Epilogue: Russia Again -- Recipes -- Glossary -- References -- Bibliography -- Acknowledgements -- Photo Acknowledgements -- Index.When people think of Russian food they generally think either of opulent luxury, signified above all by caviar, or of poverty and hunger - of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both of them are incomplete. The history of food and drink in Russia includes hunger and it includes plenty, it includes scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history, and shows off the incredible (and largely unknown) variety of Russian food.Foods and NationsCabbageCaviarFoodHistoryFood and societybicsscRussia (Federation)fastSoviet UnionfastCabbage.Caviar.FoodHistoryFood and society641.300947Smith Alison Karen1726294UkLoBPUkLoBPBOOK9910809552603321Cabbage and Caviar4132015UNINA