Russian Cuisine in Exile

Author:   Alexander Genis ,  Pyotr Vail ,  Angela Brintlinger ,  Thomas Feerick
Publisher:   Academic Studies Press
ISBN:  

9781618117304


Pages:   130
Publication Date:   06 December 2018
Recommended Age:   From 16 to 10 years
Format:   Paperback
Availability:   Temporarily unavailable   Availability explained
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Russian Cuisine in Exile


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Overview

Russian Cuisine in Exile brings the essays of Pyotr Vail and Alexander Genis, originally written in the mid-1980s, to an English-speaking audience. A must-read for scholars, students and general readers interested in Russian studies, but also for specialists in émigré literature, mobility studies, popular culture, and food studies. These essays—beloved by Russians in the U.S., the Russian diaspora across the world, and in post-Soviet Russia—narrate everyday experiences and re-imagine the identities of immigrants through their engagement with Russian cuisine. Richly illustrated and beautifully produced, the book has been translated “not word for word, but smile for smile,” to use the phrase of Vail and Genis’s fellow émigré writer Sergei Dovlatov. Translators Angela Brintlinger and Thomas Feerick have supplied copious authoritative and occasionally amusing commentaries.

Full Product Details

Author:   Alexander Genis ,  Pyotr Vail ,  Angela Brintlinger ,  Thomas Feerick
Publisher:   Academic Studies Press
Imprint:   Academic Studies Press
Weight:   0.525kg
ISBN:  

9781618117304


ISBN 10:   1618117300
Pages:   130
Publication Date:   06 December 2018
Recommended Age:   From 16 to 10 years
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

Table of Contents

Acknowledgements Preface (Angela Brintlinger) Introduction: Expressions of the Soul 1. The Clay Pot – A Repository of Tradition 2. Tea is not Vodka – You can’t drink too much 3. The Scent of Cabbage Soup 4. Walking on Eggshells 5. Back to the Chicken! 6. The Soul of Solyanka 7. Fish Tales 8. Vital Forces 9. An Unfashionable Virtue 10. I’ll Have the Kharcho! 11. Sharlotka, a Russian Name 12. The Anti-Semitic Lily 13. A Chameleon Lunch 14. In Search of Lost Appetite 15. Our Underwater Life 16. Mushroom Metaphysics 17. The Botvinya Battle 18. Running with the Sheep 19. Hang him from the Klyukovo Tree! 20. Ukha – Not Just Soup, but Pure Pleasure 21. Our Native Tongue 22. Jewish Penicillin 23. Salad and Salo 24. Rehabilitating the Cutlet 25. Adventures in Scent 26. The Wolf is Fed and the Lamb Survives 27. Pelmeni for the Lazy 28. Aristocrats in a Can 29. The Russian Rassole 30. Borscht, with a Side of Emancipation 31. A Relative in Military Jacket 32. Picnic in the Pyrenees 33. Exotic and Stinky 34. Veal Tenderness 35. Enjoy the Steam 36. Neither fish nor fowl 37. The Holiday That Is Always with You 38. The Non-False Non-Hare 39. “Sober Drunkenness”   40. The First is also the Last 41. The Meaning of Sour Cream 42. Breadslicers at Work 43. The West is Wind, The East is Ecstasy 44. A Toast to Gluttons Interview with Alexander Genis Further Reading

Reviews

For thirty years now Russian Cuisine in Exile has stood on my shelf, and I've continually wished I could share its brilliance with others. Now I can, in this impressive translation that not only captures the book's spirit but also provides important cultural context through the translators' copious notes. This book is a classic of exile literature, filled with nostalgia, humor, irony, and insight into both Russian and American culinary cultures. Its appearance in English is great cause for celebration! - Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture Mouth-watering, erudite, nostalgic, mordantly funny, Russian Cuisine in Exile has been a beloved cult classic for generations of hungry Russians both at home and abroad. Now this tour de force of literary food writing is finally available in a terrific English translation, replete with a smart, eye-catching design, whimsical illustrations, and helpful commentaries. A feast for the senses! - Anya von Bremzen, author of Mastering the Art of Soviet Cooking: A Memoir of Food and Longing It is a real delight to have this marvelous volume available at last in English. It is a successful translation on many levels-from Russian to English, but it also translates the experience of Russian exiles to the society they joined. The book gives us Vail and Genis's translation of their culinary and cultural memories to new world ingredients and technology. Poignant and funny, and beautifully and amusingly illustrated with images of artifacts from Soviet kitchens and cooking advice books. - Diane P. Koenker, Director, UCL School of Slavonic and East European Studies Pyotr Vail and Alexander Genis's book Russian Cuisine in Exile has long been an encyclopedia of cultural associations-linked to food, and to so much more. The authors' ironic style helped them to overcome the temptation of 'emigre pathos.' Today, thirty years after the first edition, neither the Soviet Union, nor that cuisine about which they write exists. But a new temptation has appeared-nostalgia, for which their special brand of irony is perhaps the best medicine. In their turn, Angela Brintlinger and Thomas Feerick have done more than translate. They have managed to create a text that is accessible to the Western reader. - Irina Glushchenko, Associate Professor: Faculty of Humanities, School of Cultural Studies, National Research University Higher School of Economics


For thirty years now Russian Cuisine in Exile has stood on my shelf, and I've continually wished I could share its brilliance with others. Now I can, in this impressive translation that not only captures the book's spirit but also provides important cultural context through the translators' copious notes. This book is a classic of exile literature, filled with nostalgia, humor, irony, and insight into both Russian and American culinary cultures. Its appearance in English is great cause for celebration! - Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture Mouth-watering, erudite, nostalgic, mordantly funny, Russian Cuisine in Exile has been a beloved cult classic for generations of hungry Russians both at home and abroad. Now this tour de force of literary food writing is finally available in a terrific English translation, replete with a smart, eye-catching design, whimsical illustrations, and helpful commentaries. A feast for the senses! - Anya von Bremzen, author of Mastering the Art of Soviet Cooking: A Memoir of Food and Longing It is a real delight to have this marvelous volume available at last in English. It is a successful translation on many levels-from Russian to English, but it also translates the experience of Russian exiles to the society they joined. The book gives us Vail and Genis's translation of their culinary and cultural memories to new world ingredients and technology. Poignant and funny, and beautifully and amusingly illustrated with images of artifacts from Soviet kitchens and cooking advice books. - Diane P. Koenker, Director, UCL School of Slavonic and East European Studies Pyotr Vail and Alexander Genis's book Russian Cuisine in Exile has long been an encyclopedia of cultural associations-linked to food, and to so much more. The authors' ironic style helped them to overcome the temptation of `emigre pathos.' Today, thirty years after the first edition, neither the Soviet Union, nor that cuisine about which they write exists. But a new temptation has appeared-nostalgia, for which their special brand of irony is perhaps the best medicine. In their turn, Angela Brintlinger and Thomas Feerick have done more than translate. They have managed to create a text that is accessible to the Western reader. - Irina Glushchenko, Associate Professor: Faculty of Humanities, School of Cultural Studies, National Research University Higher School of Economics


"""For thirty years now Russian Cuisine in Exile has stood on my shelf, and I’ve continually wished I could share its brilliance with others. Now I can, in this impressive translation that not only captures the book’s spirit but also provides important cultural context through the translators’ copious notes. This book is a classic of exile literature, filled with nostalgia, humor, irony, and insight into both Russian and American culinary cultures. Its appearance in English is great cause for celebration!"" — Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture “Mouth-watering, erudite, nostalgic, mordantly funny, Russian Cuisine in Exile has been a beloved cult classic for generations of hungry Russians both at home and abroad. Now this tour de force of literary food writing is finally available in a terrific English translation, replete with a smart, eye-catching design, whimsical illustrations, and helpful commentaries. A feast for the senses!” — Anya von Bremzen, author of Mastering the Art of Soviet Cooking: A Memoir of Food and Longing “It is a real delight to have this marvelous volume available at last in English. It is a successful translation on many levels—from Russian to English, but it also translates the experience of Russian exiles to the society they joined. The book gives us Vail and Genis’s translation of their culinary and cultural memories to new world ingredients and technology. Poignant and funny, and beautifully and amusingly illustrated with images of artifacts from Soviet kitchens and cooking advice books.” — Diane P. Koenker, Director, UCL School of Slavonic and East European Studies “Pyotr Vail and Alexander Genis’s book Russian Cuisine in Exile has long been an encyclopedia of cultural associations—linked to food, and to so much more. The authors’ ironic style helped them to overcome the temptation of ‘émigré pathos.’ Today, thirty years after the first edition, neither the Soviet Union, nor that cuisine about which they write exists. But a new temptation has appeared—nostalgia, for which their special brand of irony is perhaps the best medicine. In their turn, Angela Brintlinger and Thomas Feerick have done more than translate. They have managed to create a text that is accessible to the Western reader.” — Irina Glushchenko, Associate Professor: Faculty of Humanities, School of Cultural Studies, National Research University Higher School of Economics"


Author Information

Pyotr Vail and Alexander Genis were, as they noted, “geopolitically” Russian. Born citizens of the USSR—Vail in Riga, Latvia in 1949 and Genis in Ryazan, Russia in 1953—they emigrated in 1977 to New York, where they became writers, journalists, and radio broadcasters. Among their endeavors was a short-lived Russian-language newspaper for Soviet émigrés called The New American, which they launced with fellow émigré author Sergei Dovlatov. They also both worked for Radio Liberty, eventually hosting their own programs (“Heroes of Our Time” and “American Hour with Alexander Genis). In 1995 Vail moved to Prague, where he headed the Russia desk and served as managing editor of Radio Free Europe/Radio Liberty until his death in 2009, while Genis remained in New York, where he lives to this day. Their writing partnership yielded two important books which make a significant contribution to the field of “everyday life studies,” taking the reader back in time to participate in the 1960s Soviet experience (The 60s. The World of Soviet People) or 1980s émigré life (Russian Cuisine in Exile). Erudite and ethical, clever and kind, these two writers offer a view into the lives of displaced people. Their language and culture tied them to the vast empire which had ejected them, and their thoughtful and often entertaining engagement with politics and literature continues to attract readers across the globe today. Angela Brintlinger is fascinated with Russian language and culture. She has written, edited and translated numerous books and articles about Russian literature and has taught several generations of students at Ohio State University, including co-translator Thomas Feerick, who is currently pursuing his PhD at Northwestern University.

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