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9781789143645

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Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine. --Sharon Hudgins, author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East At a moment when Russian cuisine is ascendant--with critically acclaimed restaurants, celebrity chefs, and popular cookbooks--there is no better guide to its thousand-year history than Smith's Cabbage and Caviar. In a book that is both erudite and accessible, Smith again shows herself to be one of the world's foremost scholars of Russian food and drink. --Stephen V. Bittner, author of Whites and Reds: A History of Wine in the Lands of Tsar and Commissar A sumptuous survey of twelve centuries of Russian history through the prism of food, Cabbage and Caviar offers up a brilliant account of eating, drinking, and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith's book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia's everyday life. --Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London

At a moment when Russian cuisine is ascendant-with critically acclaimed restaurants, celebrity chefs, and popular cookbooks-there is no better guide to its thousand-year history than Smith's Cabbage and Caviar. In a book that is both erudite and accessible, Smith again shows herself to be one of the world's foremost scholars of Russian food and drink. -- Stephen V. Bittner, author of Whites and Reds: A History of Wine in the Lands of Tsar and Commissar Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine. -- Sharon Hudgins, author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East A sumptuous survey of twelve centuries of Russian history through the prism of food, Cabbage and Caviar offers up a brilliant account of eating, drinking, and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith's book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia's everyday life. -- Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London

“At a moment when Russian cuisine is ascendant—with critically acclaimed restaurants, celebrity chefs, and popular cookbooks—there is no better guide to its thousand-year history than Smith’s Cabbage and Caviar. In a book that is both erudite and accessible, Smith again shows herself to be one of the world’s foremost scholars of Russian food and drink.” -- Stephen V. Bittner, author of “Whites and Reds: A History of Wine in the Lands of Tsar and Commissar” “Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine.” -- Sharon Hudgins, author of “T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East” “A sumptuous survey of twelve centuries of Russian history through the prism of food, Cabbage and Caviar offers up a brilliant account of eating, drinking, and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith’s book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia’s everyday life.” -- Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London

Author Information

Alison K. Smith is Professor and Chair of the Department of History at the University of Toronto. She is the author of Recipes for Russia: Food and Nationhood under the Tsars (2008) and For the Common Good and Their Own Well-Being: Social Estates in Imperial Russia (2014).

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