Encompassing a wide range of landscapes and climate zones—Arctic tundra, high mountains, boreal forests, grassy steppes, lush wetlands—Siberia is home to a large number of wild edible flora and fauna, as well as certain cultivated crops and domestic animals. Based on the author's on-site research combined with her own culinary experiences when living in post-Soviet Siberia, this article describes the multiple influences on the food supply and taste preferences of Siberians; many of the wild foods available to Siberians for thousands of years; the challenges of food supplies and urban kitchens in early post-Soviet Siberia; traditional methods of food preservation among native and immigrant populations; summer kitchens; and the importance of dacha gardens to the food supply of Siberia.
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Research Article| August 01 2019
Sourcing and Saving Food in Siberian Kitchens
Sharon Hudgins is an award-winning author and editor, a food writer, culinary historian, and photographer. Her books include The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East (2003), T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East (2018), and Food on the Move: Dining on the Legendary Railway Journeys of the World (editor, 2019).
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Gastronomica (2019) 19 (3): 29–40.
Sharon Hudgins; Sourcing and Saving Food in Siberian Kitchens. Gastronomica 1 August 2019; 19 (3): 29–40. doi: https://doi.org/10.1525/gfc.2019.19.3.29
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