Produktdetaljer
Om bidragsyterne
Alison K. Smith is Professor and Chair of the Department of History at the University of Toronto. She is the author of Recipes for Russia: Food and Nationhood under the Tsars (2008) and For the Common Good and Their Own Well-Being: Social Estates in Imperial Russia (2014).This engrossing book – suitable for the old hand and the tenderfoot – shows that Russia's food history is far more complex, quirky and entertaining.
Caroline Eden, TLS
The history of food and drink in Russia includes fasts and feasts, 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. <i>Cabbage and Caviar: A History of Food in Russia </i>places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
New Books Network
In her engaging book, Alison Smith explains how for centuries Russia’s peasants subsisted on grains, principally rye, cabbage and root vegetables that would grow in the soils and climate of their northerly homeland, supplemented by nuts, berries, mushrooms, honey and game from the forest, fish from lakes and rivers, and some animal products . . . Smith enlivens her book by drawing on her own experience . . . very well researched and are highly readable.
Environment and History
a vivifying read and a work which feeds our understanding of the socio-cultural mutations of the Russian State and society through history . . . particularly suitable for young historians wishing to embark on Russian and Soviet history, and for any researcher concerned with the history of food.
Cahiers du monde russe
Alison K. Smith’s monograph delivers 300 pages of rich culinary history, accessible in style and interspersed with colourful illustrations . . . <i>Cabbage and Caviar</i> is a joy: from the assiduousness and engaging delivery of Smith’s research, to the glossy production and quality illustrations. It will appeal to Slavic, social, and food historians.
Modern Language Review
At a moment when Russian cuisine is ascendant – with critically acclaimed restaurants, celebrity chefs and popular cookbooks – there is no better guide to its thousand-year history than Alison K. Smith’s <i>Cabbage and Caviar</i>. In a book that is both erudite and accessible, Smith again shows herself to be one of the world’s foremost scholars of Russian food and drink.
Stephen V. Bittner, author of 'Whites and Reds: A History of Wine in the Lands of Tsar and Commissar'
Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine.
Sharon Hudgins, author of 'T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East'
A sumptuous survey of twelve centuries of Russian history through the prism of food, <i>Cabbage and Caviar</i> offers up a brilliant account of eating, drinking and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Alison Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith’s book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia’s everyday life.
Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London