Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road
the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab)
the over-the-top Moscow theme restaurants
and meals at the dacha and tea time are just some of the highlights. This is the first book on the food cultures of Eurasia in a post-Soviet and geographic, social, and aesthetic context.
Includes bibliographical references (p. [213]-215) and index.