 |
ISBN
| 0-313-32773-4 | |
DDC
| 394.120958 | |
Tác giả CN
|
Mack, Glenn Randall | |
Nhan đề
| Food culture in Russia and Central Asia / Glenn Randall Mack, Asele Surina | |
Thông tin xuất bản
| Westport, Conn : Greenwood Press, 2005 | |
Mô tả vật lý
| 222 p. ; cm. | |
Tùng thư
| Food culture around the world. | |
Tóm tắt
|
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 | |
Từ khóa tự do
| Cooking -- Asia, Central. | |
Từ khóa tự do
| Cooking, Russian. | |
Từ khóa tự do
| Food habits -- Russia (Federation) | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Surina, Asele | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |a
Mack, Glenn Randall |
|---|
| 245 | |aFood culture in Russia and Central Asia / |cGlenn Randall Mack, Asele Surina |
|---|
| 260 | |aWestport, Conn : |bGreenwood Press, |c2005 |
|---|
| 300 | |a222 p. ; |ccm. |
|---|
| 490 | |aFood culture around the world. |
|---|
| 520 | |a
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 |
|---|
| 541 | |abuy |
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| 653 | |aCooking -- Asia, Central. |
|---|
| 653 | |aCooking, Russian. |
|---|
| 653 | |aFood habits -- Russia (Federation) |
|---|
| 690 | |aKhoa Du lịch và Việt Nam học |
|---|
| 700 | |aSurina, Asele|eAuthor |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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