Ingredients of change: the history and culture of food in modern Bulgaria
Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Ithaca, NY
Cornell University Press
[2022]
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| Schlagworte: | |
| Online-Zugang: | DE-706 DE-Aug4 Volltext |
| Zusammenfassung: | Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the countries modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank. |
| Beschreibung: | 1 Online-Ressource (246 Seiten) Illustrationen |
| ISBN: | 9781501762512 |
| DOI: | 10.1515/9781501762512 |
Internformat
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| 520 | |a Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the countries modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank. | ||
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Datensatz im Suchindex
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| author | Neuburger, Mary 1966- |
| author_GND | (DE-588)136222021 |
| author_facet | Neuburger, Mary 1966- |
| author_role | aut |
| author_sort | Neuburger, Mary 1966- |
| author_variant | m n mn |
| building | Verbundindex |
| bvnumber | BV048392004 |
| classification_rvk | KY 3015 LC 17295 |
| collection | ZDB-23-DGG ZDB-23-DEG |
| ctrlnum | (ZDB-23-DGG)9781501762512 (ZDB-23-DEG)9781501762512 (OCoLC)1339063023 (DE-599)BVBBV048392004 |
| dewey-full | 394.1/209499 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/209499 |
| dewey-search | 394.1/209499 |
| dewey-sort | 3394.1 6209499 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Slavistik Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Slavistik Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| doi_str_mv | 10.1515/9781501762512 |
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| format | Electronic eBook |
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| geographic | Bulgarien (DE-588)4008866-2 gnd |
| geographic_facet | Bulgarien |
| id | DE-604.BV048392004 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T20:21:06Z |
| indexdate | 2024-08-10T01:13:51Z |
| institution | BVB |
| isbn | 9781501762512 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033770706 |
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| physical | 1 Online-Ressource (246 Seiten) Illustrationen |
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| publishDate | 2022 |
| publishDateSearch | 2022 |
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| publisher | Cornell University Press |
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| spelling | Neuburger, Mary 1966- Verfasser (DE-588)136222021 aut Ingredients of change the history and culture of food in modern Bulgaria Mary C. Neuburger Ithaca, NY Cornell University Press [2022] © 2022 1 Online-Ressource (246 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the countries modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank. Geschichte 1900-2000 gnd rswk-swf History Sociology & Social Science Soviet & East European History HISTORY / Europe / Eastern bisacsh Food habits Bulgaria History Food Bulgaria History Kulturwandel (DE-588)4033596-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Essgewohnheit (DE-588)4139275-9 gnd rswk-swf Bulgarien (DE-588)4008866-2 gnd rswk-swf Bulgarien (DE-588)4008866-2 g Lebensmittel (DE-588)4034870-2 s Essgewohnheit (DE-588)4139275-9 s Kulturwandel (DE-588)4033596-3 s Geschichte 1900-2000 z DE-604 Erscheint auch als Druck-Ausgabe, pbk 9781501762581 Erscheint auch als Druck-Ausgabe, hbk 9781501762499 https://doi.org/10.1515/9781501762512 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Neuburger, Mary 1966- Ingredients of change the history and culture of food in modern Bulgaria History Sociology & Social Science Soviet & East European History HISTORY / Europe / Eastern bisacsh Food habits Bulgaria History Food Bulgaria History Kulturwandel (DE-588)4033596-3 gnd Lebensmittel (DE-588)4034870-2 gnd Essgewohnheit (DE-588)4139275-9 gnd |
| subject_GND | (DE-588)4033596-3 (DE-588)4034870-2 (DE-588)4139275-9 (DE-588)4008866-2 |
| title | Ingredients of change the history and culture of food in modern Bulgaria |
| title_auth | Ingredients of change the history and culture of food in modern Bulgaria |
| title_exact_search | Ingredients of change the history and culture of food in modern Bulgaria |
| title_exact_search_txtP | Ingredients of change the history and culture of food in modern Bulgaria |
| title_full | Ingredients of change the history and culture of food in modern Bulgaria Mary C. Neuburger |
| title_fullStr | Ingredients of change the history and culture of food in modern Bulgaria Mary C. Neuburger |
| title_full_unstemmed | Ingredients of change the history and culture of food in modern Bulgaria Mary C. Neuburger |
| title_short | Ingredients of change |
| title_sort | ingredients of change the history and culture of food in modern bulgaria |
| title_sub | the history and culture of food in modern Bulgaria |
| topic | History Sociology & Social Science Soviet & East European History HISTORY / Europe / Eastern bisacsh Food habits Bulgaria History Food Bulgaria History Kulturwandel (DE-588)4033596-3 gnd Lebensmittel (DE-588)4034870-2 gnd Essgewohnheit (DE-588)4139275-9 gnd |
| topic_facet | History Sociology & Social Science Soviet & East European History HISTORY / Europe / Eastern Food habits Bulgaria History Food Bulgaria History Kulturwandel Lebensmittel Essgewohnheit Bulgarien |
| url | https://doi.org/10.1515/9781501762512 |
| work_keys_str_mv | AT neuburgermary ingredientsofchangethehistoryandcultureoffoodinmodernbulgaria |