Darra Goldstein, The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022)
The Kingdom of Rye: A Brief History of Russian Food ( (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.
Darra Goldstein ( is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita, at Williams College and founding editor of Gastronomica: A Journal of Food and Culture, named Publication of the Year by the James Beard Foundation. She is author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, and Fire + Ice: Classic Nordic Cooking, which was nominated for a James Beard, IACP, and The Art of Eating awards. Darra also serves as a series editor of California Studies in Food and Culture and has written for Gourmet, Saveur, Bon Appetit, and The New York Times. Follow Darra on Instagram ( .
Yelizaveta Raykhlina is a historian of Russia and Eurasia and holds a PhD from Georgetown University. She is a faculty member at New York University. To learn more, visit her website ( or follow her on Twitter ( .
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Russian blini / Russian crepes b roll
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The TRUE Story of the Soviet Union's Crazy Food Supply System
The TRUE Story of the Soviet Union's Crazy Food Supply System
Pictures of people standing in Soviet Union bread lines don't tell the whole story of how the USSR government used food to control citizens and how some of the creative dishes became Russian staples. Soviet citizens went through constant food shortages after Russia and surrounding lands turned to communism in the 1917 Bolshevik Revolution. Not only were grocery shelves empty of many products but some were forbidden by the government.
Pull up a chair, get comfy and learn about what was on the average Soviet’s dinner table. We'll show you what some Russians still eat today, created during a time when the USSR controlled everything.
In today's video, we look at The TRUE Story of the Soviet Union's Crazy Food Supply System
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Unconventional Foods People Ate In Soviet Russia
The Soviet Union took shape after a series of revolutions during the early 20th century. Characterized by some of its best-known leaders, namely Vladimir Lenin and Josef Stalin, the Soviet Union spanned thousands of miles and was made up of hundreds of ethnic groups.
As the administrative and cultural hub of the Soviet Union, Russia was the largest socialist republic. After WWII, Soviet Russia and the whole of the Soviet Union found itself under the authoritarian rule of Josef Stalin, the dictator who implemented collectivist policies, gulags, and other repressive tactics to maintain his power. Standards of living declined and people struggled to survive, often scrounging for whatever food they could find.
#SovietUnion #JosefStalin #WeirdHistory
SLOW RUSSIAN! Story about Russian Cuisine, Russian Dishes. Русские блюда
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Podcast My favorite food:
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Why are Russians so mad about crops?
I know that few people in Western countries eat crops. However in Russia we eat a lot of crops. Crops are considered very healthy food here. Buckwheat, barley, rise, semolina, bulgur and many others, we like them all. But why?
#lifeinRussia #buckwheat
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