Ingredients of Change (eBook)

The History and Culture of Food in Modern Bulgaria

Mary C. Neuburger (Autor)

eBook Download: EPUB

2022
246 Seiten
Cornell University Press (Verlag)
978-1-5017-6250-5 (ISBN)

Infos

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 country's 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.

Autor

Mary Neuburger is Professor of History at the University of Texas at Austin, where she is Director of the Center for Russian, East European, and Eurasian Studies (CREEES), Chair of Slavic and Eurasian Studies, and Associate Director of the Global (Dis)Information Lab. She is the author of The Orient Within and Balkan Smoke.

Inhalt

Introduction
1. By Bread Alone? Hunger, Abundance, and the Politics of Grain
2. Vegetarian Visions and Meatopias: Morality, Pleasure, and the Power of Protein
3. Sour Milk: Long Life, the Future, and the Gut
4. "Ripe" Communism: An Ode to the Bulgarian Tomato and Pepper
5. Wine and Dine: Reds, Whites, and the Pursuit of Bacchus
Conclusion

Produkt-Details

• Erscheint lt. Verlag: 15.4.2022
• Zusatzinfo: 18 b&w halftones
• Verlagsort: Ithaca
• Sprache: englisch
• Maße: 150 x 150 mm
• Themenwelt: Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
• Themenwelt: Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
• Themenwelt: Sozialwissenschaften
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: bulgarian cuisine, Ilya Mechnikov yogurt, wine under socialism, history of eastern bloc, bulkan food, food and the post-ottoman empire
• ISBN-10: 1-5017-6250-8 / 1501762508
• ISBN-13: 978-1-5017-6250-5 / 9781501762505