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Volume 17, Issue 4
Winter 2017
Issue Cover
ISSN 1529-3262
EISSN 1533-8622

Culinary Revolutions: Food, History and Identity in Russia and East-Central Europe

Editor's Letter
Melissa L. Caldwell
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Contributors
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CULINARY REVOLUTIONS: FOOD, HISTORY, AND IDENTITY IN RUSSIA AND EAST-CENTRAL EUROPE
Introduction: From Revolution to Globalization: Foodways in Russia and East-Central Europe
Mary Neuburger, Keith Livers
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The Ethics and Politics of Diet: Tolstoy, Pilnyak, and the Modern Slaughterhouse
Ronald D. LeBlanc
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From Fecal Briquettes to Candy Kremlins: The Edible Ideal in Sorokin's Prose
Keith Livers
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Variations on a Shchi Theme: Collective Dining and Politics in the Early USSR
François-Xavier Nérard
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Dining in Utopia: A Taste of the Bulgarian Black Sea Coast under Socialism
Mary Neuburger
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Brewing Relations: Coffee, East Germany, and Laos
Andrew Kloiber
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To Revive Delight: A Poet's Restaurant Reviews in Early 1990s Prague
Abigail Weil
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Marketing Soviet Nostalgia: The Many Faces of Buratino
Laura Goering
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Salo, the Ukrainian Pork Fat: Shrugs, Jokelore, and the “Six-Fingered”
Katrina Kollegaeva
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RESEARCH ARTICLES
Emancipation and Domesticity: Decoding Personal Manuscript Cookbooks from the Soviet Union
Anastasia Lakhtikova
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Border Wines: Terroir across Contested Territory
Daniel Monterescu
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REVIEWS
Review: The Ethnic Restaurateur, by Krishnendu Ray
Gary Alan Fine
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Review: Table Talk: Building Democracy One Meal at a Time, by Janet Flammang
Sam Chapple-Sokol
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Review: Food, Families and Work, by Rebecca O'Connell and Julia Brannen
Andria D. Timmer
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Review: Black Labor, White Sugar: Caribbean Braceros and Their Struggle for Power in the Cuban Sugar Industry, by Philip A. Howard
Marisa Wilson
View Articletitled, Review: <em>Black Labor, White Sugar: Caribbean Braceros and Their Struggle for Power in the Cuban Sugar Industry</em>, by Philip A. Howard
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Review: Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America, by Jonathan Rees
Cody Whetstone
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Review: Inventing the Pizzeria: A History of Pizza Making in Naples, by Antonio Mattozzi
Julian Linke
View Articletitled, Review: <em>Inventing the Pizzeria: A History of Pizza Making in Naples</em>, by Antonio Mattozzi
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Books and Films Received
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All Issues
Quality and Genuineness in the World of Sicilian Olive Oil
Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory
Authentic Possibilities: Uncommon Lessons from Slow Figs and Fast Fashion
From Panocha to Fudge: Mexican Roots of an American Candy
Diptychs from Las Californias
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2023
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