The culinary revolution of Russia: dietary changes between the 19th and 20th centuries
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| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
Hamburg
Verlag Dr. Kovač
2020
|
| Series: | Schriftenreihe Grazer Studien zur Slawistik
Band 13 |
| Subjects: | |
| Online Access: | Ausführliche Beschreibung Inhaltsverzeichnis Inhaltsverzeichnis Literaturverzeichnis |
| Physical Description: | x, 123 Seiten 21 cm, 187 g |
| ISBN: | 9783339118325 3339118329 |
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Record in the Search Index
| _version_ | 1804182298171539456 |
|---|---|
| adam_text | CONTENTS
LIST
OF
TABLES
.................................................................................................
VII
ACKNOWLEDGEMENTS
.................................................................................
VIII
PREFACE
........................................................................................................
IX
1
INTRODUCTION
.................................................................................................
1
1.1
ON
CULINARY
INTERESTS
........................................................................
1
1.2
RESEARCH
QUESTIONS
AND
GOAL
............................................................
2
1.3
STATE
OF
THE
ARTS
AND
METHODS
...........................................................
3
1.4
STRUCTURE
OF
THE
THESIS
.......................................................................
6
2
A
BRIEF
HISTORY
OF
RUSSIAN
CUISINE
.............................................................
9
2.1
WHAT
IS
RUSSIAN
CUISINE?
..................................................................
9
2.2
FOOD
IN
WRITTEN
TESTAMENTS:
THE
PRIMARY
CHRONICLE
AND
DOMOSTROY
.......................................................................................
11
2.3
THE
15
TH
AND
16
TH
CENTURIES
.............................................................
15
2.4
THE
1
7
TH
CENTURY
..............................................................................
19
2.5
THE
FIRST
HALF
OF
THE
1
8
TH
CENTURY
....................................................
20
2.6 THE
PERIOD
BETWEEN
THE
18
TH
AND
19
TH
CENTURIES
...............................
24
2.7
THE
19
TH
CENTURY
AND
THE
PROLIFERATION
OF
THE
FIRST
COOKERY
BOOKS.
28
3
RUSSIAN
CUISINE
AND
DIET
BEFORE
THE
OCTOBER
REVOLUTION
.......................
35
3.1
THE
SOCIO-ECONOMIC
SITUATION
OF
THE
COUNTRY
.................................
35
3.2
THE
PEASANT
QUESTION
.......................................................................
36
3.3
FASTING
AND
FEASTING
........................................................................
37
3.4
THE
COUNTRYSIDE
AND
THE
PEASANT
*
S
DIET
..........................................
41
3.5
THE
CITY
POPULATION
*
S
*
FAST-FOOD
*
DIET
.............................................
48
3.6
BOURGEOISIE,
NATIONALITY,
AND
CUISINE
.............................................
52
3.7
THE
*
LAST
SUPPER
*
OF
THE
TSAR
............................................................
56
3.8
THE
CULINARY
BIBLE
OF
THE
LATE
19
TH
AND
EARLY
20
TH
CENTURY
.............
61
4
CUISINE
AND
DIET
AFTER
THE
OCTOBER
REVOLUTION
.......................................
65
4.1
EATING
HABITS
AND
DIET
FROM
THE
REVOLUTION
OF
1917-18
THROUGH
THEN.E.P.
AND
UP
TILL
THE
FIVE-YEAR-PLANS
....................................
65
4.2
THE
FIRST
STEPS
OF
THE
BOLSHEVIKS
...................................................
75
4.3
FABRIKA-KUKHNYA
AND
STOLOVAYA
.....................................................
80
4.4
THE
PHILOSOPHY
OF
SOVIET
CUISINE
..................................................
84
4.5
EATING
AS
A
SOVIET
CITIZEN
...............................................................
87
4.6 THE
PRIVILEGES
OF
THE
ELITE
..............................................................
95
4.7
THE
BOOK
OF
TASTY
AND
HEALTHY
FOOD
...............................................
99
5
CONCLUSION
.............................................................................................
107
6
BIBLIOGRAPHY
.........................................................................................
119
6 Bibliography Amineva, F.S. (2005). Nazvaniya traditsiomoy pishchi v bashchkirskom yazyke. Moskva. Avdeeva, E. (1846). Ruchnaya kniga russkoy opytnoy khozyayki (2nd Ed.). Sankt Peterburg: Sveshnikov. Badaev, A.E. (1928). Leningradskaya kooperatsiya za 10 let (Tomy 1-2). Leningrad: L.S.P.O. Borrero, M. (1997). Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921. In M. Giants, J. Toomre, Food in Russian History and Culture (pp. 162-176). Bloomington Indianapolis: Indiana University Press. Carême, M. A. (1822). Le Maître d Hôtel Français Volume II. Paris: Firmin Didot. Carême, M. A. (1836). French Cookery [translated by William Hall], London: John Murray. Chernykh, P.A. (1993). Istoriko-etimologicheskiy slovar sovremennogo russkogo yazyka. Moskva: Russkiy yazyk. Christian, D., Smith, R. E. (1984). Bread and Salt. Cambridge: Cambridge University Press. Chulos, C. (1995). Myths of the pious or pagan peasant in post-emancipation central Russia (Voronezh Province). Russian History Voi. 22, No. 2, 181216. Dal , V. (2012). Poslovitsy russkogo naroda. Sankt Peterburg: Azbuka. Dedrina, K. (1927). Kukhnya na plite i na primuse. Leningrad: Trudovoy Pechatnik. Dobrenko, E. (2020, May 21). Gastronomicheskiy kommunizm: Vkusnoe vs. zdorovoe. Retrieved from Russkiy tolstyy zhumal как esteticheskiy fenomen: https://magazines.gorky.media/nz/2009/2/gastronomicheskijkommunizm-vkusnoe-vs-zdorovoe.html Dubenskaya, M.P., Aleksandrov, P.V. (1931). Kulinarnaya obrabotka soi. Moskva-Leningrad: Gos. Torg. Izdat. Engelgardt, AJ. (1937). Pis ma iz derevni 1872-1887. Moskva: Izdat.
Nauka. Feldstein, R. F. (2020, May 25). An introduction to William Pokhlebkin and his contributions to Russian culture. Retrieved from Glossos: 119
https://slaviccenters.duke.edu/sites/slaviccenters.duke.edu/files/media_ite ms_files/issue-11 -feldstein.original.pdf Franz, N., Frieß, N. (Eds.) (2014). Küche und Kultur in derSlavia: Eigenes und Fremdes im ausgehenden 20. Jahrhundert. Potsdam: Universitätsverlag Potsdam. Geist, E. (2012). Cooking Bolshevik: Anastas Mikoian and the making of the Book about Delicious and Healthy Food . The Russian Review 71, 295313. Glushchenko, I. (2010). Obshchepit, Mikoyan і sovetskaya kukhnya. Moskva: Vyshchaya Shkola Ekonomiki. Goldstein, D. (1995). Russia, Carême, and the Culinary Arts. Slavonic and East European Review, Voi. 73, No. 4, pp. 691-715. Goldstein, D. (2000). Gastronomic Reforms under Peter the Great: Toward a cultural history of Russian food. Jahrbücher Für Geschichte Osteuropas, vol. 48, no. 4, 481-510. Henningsen, C. F. (1845). Revelations of Russia: Or the emperor Nicholas and his empire, in 1844, Volume 1. London: Henry Colburn. Heretz, L. (1997). Fasting in Russian Peasant Culture. In M. Giants, J. Toomre, Food in Russian History and Culture (pp. 67-80). Bloomington Indianapolis: Indiana University Press. Hoch, S. L. (1994). On Good Numbers and Bad: Malthus, Population Trends and Peasant Standard of Living in Late Imperial Russia. Voi. 53, No. 1 (1994), pp. 41-75 (Slavic Review). Ivanov N.A. (1932). Kartofel’ как produkt pitaniya. Leningrad: Snabtekhizdat. Ivashkova, T., Mironenko, O. (2013). Kulinarnoe puteshestvie po SSSR. Moskva: AST. Jacobs, A. K. (2013). V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia. Cahiers du monde russe 54/1-2,
165-186. Janssens, P., Zeischka, S. (2008). La Noblesse à Table: Des ducs de Bourgogne aux rois des Belges. Brussels : Brussels University Press. Kelly, C. (2013). Leningrad Cuisine / La cuisine leningradaise: A contradiction in terms? Forum for Anthropology and Culture №9, 245-282. Kennard, H. (1908). The Russian Peasant. London: T. Werner Laurie. Khudyakov, E.L.; Vilenkin, B.V.; Pevzner, M.I.; Molchanova, O.P. (Eds.). (1939). Kniga о vkusnoy і zdorovoy pishche. Moskva: Pishchepromizdat. Kolesov, V.V. (Ed.). (2014). Domostroy. Moskva: Institut russkoy tsivilizatsii. 120
Kondraťeva, T.S. (2009). Obladateli «kremlevki» i lyudi «na khlebnykh mestakh». In T. S. Kondraťeva, А. К. Sokolov, Rezhimnye lyudi v SSSR (pp. 279-302). Moskva: Rossiyskaya Politicheskaya Entsiklopediya. Konstitutsiya RSFSR (1918). (2020, May 21). Retrieved from Vikiteka: https://ru.wikisource.org/wiki/KoHCTjnymM_PC I CP_(1918) Kovalev, N.I. (1989). Rasskazy o russkoy kukhne. Moskva: Moskovskiy Rabochiy. Kovalev, V.M., Mogiľnyy, N.P. (1990). Russkaya kukhnya: Traditsii i obychai. Moskva: Sovetskaya Rossiya. Lebina, N. (2015). Sovetskaya povsednevnosť: Normy i anomalii. Moskva: Novoe Literatumoe Obozrenie. Leedy, F. (1957). Producers Cooperatives in the Soviet Union. Monthly Labor Review, Vol. 80, No. 9, 1064-1068. Levshin, V. (1816). Russkaya povarnya. Moskva. Likhachev, D.S., Tvorogov, O.V. (Eds.). (2012). Povesť vremennykh let. Sankt Petersburg: Vita Nova. Lorenz, R. (1976). Sozialgeschichte der Sowjetunion 1. Frankfurt am Main. Lunt, H. G. (1997). Food in the Rus Primary Chronicle. In M. Giants, J. Toomre, Food in Russian FListory and Culture (pp. 15-30). Bloomington Indianapolis: Indiana University Press. Marx, K. (1956). Capital (Vol. 1). Moscow: Progress. Medvedev, M. (1977). Strana kulinariya. Leningrad: Lenizdat. Mervyn, M. (1978). Privilege in the Soviet Union. London: G. Allen Unwin. Molokhovets, E. (2012). Podorokmolodym khozyaykam [1861]. Moskva: Eksmo. Molchanova, O.P.; Lobanov, D.I.; Lifshits, M.O. Tsyplenkov, N.P. (Eds.). (1952). Kniga о vkusnoy izdorovoy pishche. Moskva: Pishchepromizdat. Moon, D. (1996). Estimating the Peasant Population of Late Imperial
Russia from the 1897 Census: A Europe-Asia Studies, Voi. 48, No.l, pp. 141-153. Munro, G. (1997). Food in Catherinian St. Petersburg. In M. Giants, J. Toomre, Food in Russian History and Culture (pp. 31-48). Bloomington Indianapolis: Indiana University Press. Olearius, A. (1663). Adam Olearii Außführliche Beschreibung Der Kündbaren Reyse Nach Moscow und Persien. Schlesswig: Holwein. Osokina, E. (2008). Za fasadom «stalinskogo izobiliya»: Raspredelenie i rynok v snabzhenii naseleniya v gody industrializatsii. 1927-1941. Moskva: Rossiyskaya Politicheskaya Entsiklopediya. 121
Osokina, E. (2009). Zoloto dlya industrializatsii: Torgsin. Moskva: Rosspen. Osokina, E. (2018). Alkhimiya sovetskoy industrializatsii: Vremya torgsina. Moskva: Novoe literatumoe Obozrenie. Parkhurst Ferguson, P. (2003). Writing Out of the Kitchen: Carême and the Invention of French Cuisine. Gastronomica Vol. 3, No. 3,40-51. Pevzner, MJ. (1935). Ratsionaľnoe i lechebnoe pitanie. Moskva-Leningrad: Biomedgiz. Pokhlebkin, V.V. (1988). O Kulinani ot A do YA. Minsk: Polymya. Pokhlebkin, V.V. (1995). Chay i vodka v istorii Rossii. Krasnoyarsk: Krasnoyarskoe Knizhnoe Izdat. Pokhlebkin, V.V. (2000). Kukhnya veka. Moskva: Polifakt. Pokhlebkin, V.V. (2005). lstoriya vodki. Moskva: Tsentrpoligraf. Pokhlebkin, V.V. (2009). Natsional nye kukhni nashchikh narodov. Moskva: Tsentrpoligraf. Pokhlebkin, V.V. (2015). Kulinamyy slovar . Moskva: Eksmo. Purcell, A. A. (Ed.). (1925). Russia: The official report of the british trades union delegation of Russia and Caucasia Nov. and Dec., 1924. London: CoOperative Printing Society Ltd. Riasanovsky, N. V. (2005). Storia della Russia [History of Russia]. Milano: Bompiani. Rothsein, H., Rothstein, R. (1997). The Beginnings of Soviet Culinary Arts. In G. Musya, J. Toomre, Food in Russian History and Culture (pp. 177194). Bloomington Indianapolis: Indiana University Press. Shefher, V.S. (1999). Barkhatnyyput . Sankt Peterburg: Blits. Syutkina, O., Syutkin, P. (2011). Nepridumannaya Istoriya Russkoy Kukhni. Moskva: CORPUS. Syutkina, O., Syutkin, P. (2013). Nepridumannaya istoriya sovetskoy kukhni. Moskva: AST. Syutkina, O., Syutkin, P. (2014).
Nepridumannaya istoriya russkikhproduktov. Moskva: AST. Syutkina, O., Syutkin, P. (2015). СССР cook book London: Fuel. Syutkina, O., Syutkin, P. (2016). Russkaya і sovetskaya kukhnya v litsakh.. Moskva: AST. Toomre, J. (1998). Classic Russian Cooking - Elena Molokhovets ’ A Gift to Young Housewives. Bloomington: Indiana University Press. Tsvetaeva, E. (1930). 130 Blyud iz soi. Moskva: Steklografiya Kollektiva Nr. 9. 122
Tulupov, A. (2013). Rod severa: Russkie giperboreytsy. Moskva: Algoritm. Uvarova, E. (1927). Sputnik domashney khozyayki: 1000 kulinarnykh retseptov s ukazaniyem, kakgotovit’ na primuse. Leningrad: Gos. Tip. E. Sokolovoy. Von Adelung, F. (1846). Kritisch-literarische Übersicht der Reisenden in Russland bis 1700, deren Berichte bekannt sind. St. Petersburg: Eggers Comp. Vvedenskiy, В.A. (1958). Malaya sovetskaya entsiklopediya. Moskva: Poligraikombinat. Yarov, S. (2014). Rossiya v 1917-2000. Moskva: Tsentrpoligraf. Zarina, M.M. (1927). Kulinariya. Moskva: Gos. Izdat. Zarina, M.M. (1928). Pitatel nyy obshchedostupnyy stol. Moskva: Gos. Izdat. Zarina, M.M. (1929). Organizuyte svoe domashnee khozyaystvo. MoskvaLeningrad: Molodaya Gvardiya. Zarina, M.M. (1930). Za obshchim stolom. Moskva: Krest yanskaya Gazeta. Zimin, I., Lazerson, I., Sokolov, R. (2014). Imperatorskaya kukhnya. Moskva. 123 r Bayerische Staatsbibliothek Ultnľhan
|
| adam_txt |
CONTENTS
LIST
OF
TABLES
.
VII
ACKNOWLEDGEMENTS
.
VIII
PREFACE
.
IX
1
INTRODUCTION
.
1
1.1
ON
CULINARY
INTERESTS
.
1
1.2
RESEARCH
QUESTIONS
AND
GOAL
.
2
1.3
STATE
OF
THE
ARTS
AND
METHODS
.
3
1.4
STRUCTURE
OF
THE
THESIS
.
6
2
A
BRIEF
HISTORY
OF
RUSSIAN
CUISINE
.
9
2.1
WHAT
IS
RUSSIAN
CUISINE?
.
9
2.2
FOOD
IN
WRITTEN
TESTAMENTS:
THE
PRIMARY
CHRONICLE
AND
DOMOSTROY
.
11
2.3
THE
15
TH
AND
16
TH
CENTURIES
.
15
2.4
THE
1
7
TH
CENTURY
.
19
2.5
THE
FIRST
HALF
OF
THE
1
8
TH
CENTURY
.
20
2.6 THE
PERIOD
BETWEEN
THE
18
TH
AND
19
TH
CENTURIES
.
24
2.7
THE
19
TH
CENTURY
AND
THE
PROLIFERATION
OF
THE
FIRST
COOKERY
BOOKS.
28
3
RUSSIAN
CUISINE
AND
DIET
BEFORE
THE
OCTOBER
REVOLUTION
.
35
3.1
THE
SOCIO-ECONOMIC
SITUATION
OF
THE
COUNTRY
.
35
3.2
THE
PEASANT
QUESTION
.
36
3.3
FASTING
AND
FEASTING
.
37
3.4
THE
COUNTRYSIDE
AND
THE
PEASANT
*
S
DIET
.
41
3.5
THE
CITY
POPULATION
*
S
*
FAST-FOOD
*
DIET
.
48
3.6
BOURGEOISIE,
NATIONALITY,
AND
CUISINE
.
52
3.7
THE
*
LAST
SUPPER
*
OF
THE
TSAR
.
56
3.8
THE
CULINARY
BIBLE
OF
THE
LATE
19
TH
AND
EARLY
20
TH
CENTURY
.
61
4
CUISINE
AND
DIET
AFTER
THE
OCTOBER
REVOLUTION
.
65
4.1
EATING
HABITS
AND
DIET
FROM
THE
REVOLUTION
OF
1917-18
THROUGH
THEN.E.P.
AND
UP
TILL
THE
FIVE-YEAR-PLANS
.
65
4.2
THE
FIRST
STEPS
OF
THE
BOLSHEVIKS
.
75
4.3
FABRIKA-KUKHNYA
AND
STOLOVAYA
.
80
4.4
THE
PHILOSOPHY
OF
SOVIET
CUISINE
.
84
4.5
EATING
AS
A
SOVIET
CITIZEN
.
87
4.6 THE
PRIVILEGES
OF
THE
ELITE
.
95
4.7
THE
BOOK
OF
TASTY
AND
HEALTHY
FOOD
.
99
5
CONCLUSION
.
107
6
BIBLIOGRAPHY
.
119
6 Bibliography Amineva, F.S. (2005). Nazvaniya traditsiomoy pishchi v bashchkirskom yazyke. Moskva. Avdeeva, E. (1846). Ruchnaya kniga russkoy opytnoy khozyayki (2nd Ed.). Sankt Peterburg: Sveshnikov. Badaev, A.E. (1928). Leningradskaya kooperatsiya za 10 let (Tomy 1-2). Leningrad: L.S.P.O. Borrero, M. (1997). Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921. In M. Giants, J. Toomre, Food in Russian History and Culture (pp. 162-176). Bloomington Indianapolis: Indiana University Press. Carême, M. A. (1822). Le Maître d'Hôtel Français Volume II. Paris: Firmin Didot. Carême, M. A. (1836). French Cookery [translated by William Hall], London: John Murray. Chernykh, P.A. (1993). Istoriko-etimologicheskiy slovar'sovremennogo russkogo yazyka. Moskva: Russkiy yazyk. Christian, D., Smith, R. E. (1984). Bread and Salt. Cambridge: Cambridge University Press. Chulos, C. (1995). Myths of the pious or pagan peasant in post-emancipation central Russia (Voronezh Province). Russian History Voi. 22, No. 2, 181216. Dal', V. (2012). Poslovitsy russkogo naroda. Sankt Peterburg: Azbuka. Dedrina, K. (1927). Kukhnya na plite i na primuse. Leningrad: Trudovoy Pechatnik. Dobrenko, E. (2020, May 21). Gastronomicheskiy kommunizm: Vkusnoe vs. zdorovoe. Retrieved from Russkiy tolstyy zhumal как esteticheskiy fenomen: https://magazines.gorky.media/nz/2009/2/gastronomicheskijkommunizm-vkusnoe-vs-zdorovoe.html Dubenskaya, M.P., Aleksandrov, P.V. (1931). Kulinarnaya obrabotka soi. Moskva-Leningrad: Gos. Torg. Izdat. Engelgardt, AJ. (1937). Pis'ma iz derevni 1872-1887. Moskva: Izdat.
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165-186. Janssens, P., Zeischka, S. (2008). La Noblesse à Table: Des ducs de Bourgogne aux rois des Belges. Brussels : Brussels University Press. Kelly, C. (2013). Leningrad Cuisine / La cuisine leningradaise: A contradiction in terms? Forum for Anthropology and Culture №9, 245-282. Kennard, H. (1908). The Russian Peasant. London: T. Werner Laurie. Khudyakov, E.L.; Vilenkin, B.V.; Pevzner, M.I.; Molchanova, O.P. (Eds.). (1939). Kniga о vkusnoy і zdorovoy pishche. Moskva: Pishchepromizdat. Kolesov, V.V. (Ed.). (2014). Domostroy. Moskva: Institut russkoy tsivilizatsii. 120
Kondraťeva, T.S. (2009). Obladateli «kremlevki» i lyudi «na khlebnykh mestakh». In T. S. Kondraťeva, А. К. Sokolov, Rezhimnye lyudi v SSSR (pp. 279-302). Moskva: Rossiyskaya Politicheskaya Entsiklopediya. Konstitutsiya RSFSR (1918). (2020, May 21). Retrieved from Vikiteka: https://ru.wikisource.org/wiki/KoHCTjnymM_PC I CP_(1918) Kovalev, N.I. (1989). Rasskazy o russkoy kukhne. Moskva: Moskovskiy Rabochiy. Kovalev, V.M., Mogiľnyy, N.P. (1990). Russkaya kukhnya: Traditsii i obychai. Moskva: Sovetskaya Rossiya. Lebina, N. (2015). Sovetskaya povsednevnosť: Normy i anomalii. Moskva: Novoe Literatumoe Obozrenie. Leedy, F. (1957). Producers' Cooperatives in the Soviet Union. Monthly Labor Review, Vol. 80, No. 9, 1064-1068. Levshin, V. (1816). Russkaya povarnya. Moskva. Likhachev, D.S., Tvorogov, O.V. (Eds.). (2012). Povesť vremennykh let. Sankt Petersburg: Vita Nova. Lorenz, R. (1976). Sozialgeschichte der Sowjetunion 1. Frankfurt am Main. Lunt, H. G. (1997). Food in the Rus' Primary Chronicle. In M. Giants, J. Toomre, Food in Russian FListory and Culture (pp. 15-30). Bloomington Indianapolis: Indiana University Press. Marx, K. (1956). Capital (Vol. 1). Moscow: Progress. Medvedev, M. (1977). Strana kulinariya. Leningrad: Lenizdat. Mervyn, M. (1978). Privilege in the Soviet Union. London: G. Allen Unwin. Molokhovets, E. (2012). Podorokmolodym khozyaykam [1861]. Moskva: Eksmo. Molchanova, O.P.; Lobanov, D.I.; Lifshits, M.O. Tsyplenkov, N.P. (Eds.). (1952). Kniga о vkusnoy izdorovoy pishche. Moskva: Pishchepromizdat. Moon, D. (1996). Estimating the Peasant Population of Late Imperial
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Tulupov, A. (2013). Rod severa: Russkie giperboreytsy. Moskva: Algoritm. Uvarova, E. (1927). Sputnik domashney khozyayki: 1000 kulinarnykh retseptov s ukazaniyem, kakgotovit’ na primuse. Leningrad: Gos. Tip. E. Sokolovoy. Von Adelung, F. (1846). Kritisch-literarische Übersicht der Reisenden in Russland bis 1700, deren Berichte bekannt sind. St. Petersburg: Eggers Comp. Vvedenskiy, В.A. (1958). Malaya sovetskaya entsiklopediya. Moskva: Poligraikombinat. Yarov, S. (2014). Rossiya v 1917-2000. Moskva: Tsentrpoligraf. Zarina, M.M. (1927). Kulinariya. Moskva: Gos. Izdat. Zarina, M.M. (1928). Pitatel'nyy obshchedostupnyy stol. Moskva: Gos. Izdat. Zarina, M.M. (1929). Organizuyte svoe domashnee khozyaystvo. MoskvaLeningrad: Molodaya Gvardiya. Zarina, M.M. (1930). Za obshchim stolom. Moskva: Krest'yanskaya Gazeta. Zimin, I., Lazerson, I., Sokolov, R. (2014). Imperatorskaya kukhnya. Moskva. 123 r Bayerische Staatsbibliothek Ultnľhan |
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| series | Schriftenreihe Grazer Studien zur Slawistik |
| series2 | Schriftenreihe Grazer Studien zur Slawistik |
| spelling | Odescalchi, Antonio Verfasser (DE-588)1233291017 aut The Sovietization at table The culinary revolution of Russia dietary changes between the 19th and 20th centuries Antonio Odescalchi Hamburg Verlag Dr. Kovač 2020 x, 123 Seiten 21 cm, 187 g txt rdacontent n rdamedia nc rdacarrier Schriftenreihe Grazer Studien zur Slawistik Band 13 Masterarbeit Karl-Franzens-Universität Graz 2019 erweiterte Fassung Geschichte 1800-1940 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Russland (DE-588)4076899-5 gnd rswk-swf Russische Küche Ernährung Mikoyan Revolution Molochovets Kulturwissenschaft Literaturwissenschaft Slawistik (DE-588)4113937-9 Hochschulschrift gnd-content Russland (DE-588)4076899-5 g Ernährungsgewohnheit (DE-588)4136846-0 s Ess- und Trinksitte (DE-588)4015556-0 s Geschichte 1800-1940 z DE-604 Verlag Dr. Kovač (DE-588)16100321-7 pbl Erscheint auch als Online-Ausgabe 978-3-339-11833-2 Schriftenreihe Grazer Studien zur Slawistik Band 13 (DE-604)BV047087149 13 X:MVB text/html https://www.verlagdrkovac.de/978-3-339-11832-5.htm Ausführliche Beschreibung B:DE-101 application/pdf https://d-nb.info/1219012556/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032601125&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung BSB München - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032601125&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Literaturverzeichnis 1\p dnb 20210224 DE-101 https://d-nb.info/provenance/plan#dnb 2\p dnb 20210224 DE-101 https://d-nb.info/provenance/plan#dnb 3\p dnb 20210224 DE-101 https://d-nb.info/provenance/plan#dnb |
| spellingShingle | Odescalchi, Antonio The culinary revolution of Russia dietary changes between the 19th and 20th centuries Schriftenreihe Grazer Studien zur Slawistik Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)4015556-0 (DE-588)4136846-0 (DE-588)4076899-5 (DE-588)4113937-9 |
| title | The culinary revolution of Russia dietary changes between the 19th and 20th centuries |
| title_alt | The Sovietization at table |
| title_auth | The culinary revolution of Russia dietary changes between the 19th and 20th centuries |
| title_exact_search | The culinary revolution of Russia dietary changes between the 19th and 20th centuries |
| title_exact_search_txtP | The culinary revolution of Russia dietary changes between the 19th and 20th centuries |
| title_full | The culinary revolution of Russia dietary changes between the 19th and 20th centuries Antonio Odescalchi |
| title_fullStr | The culinary revolution of Russia dietary changes between the 19th and 20th centuries Antonio Odescalchi |
| title_full_unstemmed | The culinary revolution of Russia dietary changes between the 19th and 20th centuries Antonio Odescalchi |
| title_short | The culinary revolution of Russia |
| title_sort | the culinary revolution of russia dietary changes between the 19th and 20th centuries |
| title_sub | dietary changes between the 19th and 20th centuries |
| topic | Ess- und Trinksitte (DE-588)4015556-0 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Ess- und Trinksitte Ernährungsgewohnheit Russland Hochschulschrift |
| url | https://www.verlagdrkovac.de/978-3-339-11832-5.htm https://d-nb.info/1219012556/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032601125&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032601125&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV047087149 |
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