Russian Food since 1800

Catriona Kelly is Senior Research Fellow of Trinity College, University of Cambridge, UK. Among her many books are St Petersburg: Shadows of the Past (2014), Comrade Pavlik: The Rise and Fall of a Soviet Boy Hero (2005), Russian Literature: A Very Short Introduction (2001) and Refining Russia: Advice Literature, Polite Culture, and Gender from Catherine to Yeltsin (2001). She first visited the USSR as a student, and since then has spent large amounts of time living, eating, and cooking in Russia and other parts of the former Soviet world, including Ukraine, Moldova, the Caucasus, Central Asia, and the Baltic States.

• AcknowledgementsAbbreviations and ConventionsList of IllustrationsIntroduction: Cabbage Soup and OystersChapter 1: Steppe and FieldChapter 2: Meadow and DairyChapter 3: Pond and RiverChapter 4: Forest and MoorChapter 5: Garden and OrchardChapter 6: Hive and RefineryAfterwordFurther ReadingIndex

Catriona Kelly, a specialist in the cultural history of imperial and Soviet Russia, undertakes in this volume a panorama that is both comprehensive and synthetic of the main developments in the Russian culinary landscape since the beginning of the 19th century.