Recipes for Russia : : Food and Nationhood under the Tsars / / Alison K. Smith.
Alison K. Smith examines changing attitudes, behaviors, and beliefs about the production and consumption of food in Russia from the late eighteenth century through the mid-nineteenth century. She focuses on the way that competing ideas based either in "traditional" Russian practice or in n...
Saved in:
Superior document: | Title is part of eBook package: De Gruyter Cornell University Press Backlist 2000-2013 |
---|---|
VerfasserIn: | |
Place / Publishing House: | Ithaca, NY : : Cornell University Press, , [2021] ©2008 |
Year of Publication: | 2021 |
Language: | English |
Series: | NIU Series in Slavic, East European, and Eurasian Studies
|
Online Access: | |
Physical Description: | 1 online resource (269 p.) :; 7 illustrations |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
9781501757457 |
---|---|
ctrlnum |
(DE-B1597)572340 |
collection |
bib_alma |
record_format |
marc |
spelling |
Smith, Alison K., author. aut http://id.loc.gov/vocabulary/relators/aut Recipes for Russia : Food and Nationhood under the Tsars / Alison K. Smith. Ithaca, NY : Cornell University Press, [2021] ©2008 1 online resource (269 p.) : 7 illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda NIU Series in Slavic, East European, and Eurasian Studies Frontmatter -- Contents -- Illustrations -- Preface -- Introduction -- PART I. AUTHORITY AND MATERIAL CONCERNS -- 1. Ensuring Sustenance -- 2. Making Cabbage Healthy -- 3. Describing the Russian Diet -- PART II. PRODUCTION AND CONSUMPTION FROM THEORY TO PRACTICE -- 4. Searching for an Authority -- 5. Who Is Responsible -- 6. Audiences and Authorities -- Conclusion -- Glossary -- Notes -- Selected Bibliography -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Alison K. Smith examines changing attitudes, behaviors, and beliefs about the production and consumption of food in Russia from the late eighteenth century through the mid-nineteenth century. She focuses on the way that competing ideas based either in "traditional" Russian practice or in new practices from the "rational" West became the basis for Russians' understanding of themselves and their society. The Russians who participated in the process of self-definition were variously private authors and reformers or public servants of the Russian imperial state. Some had great success in creating a sense of themselves as ultimate authorities on a given topic. For example, a series of cookbook authors developed a system of writing Russian cookbooks in ways that borrowed from, but were still quite different from, foreign sources. Others found the process of mediating these ideas more difficult; agricultural reformers, in particular, sometimes found traditional practices, now deemed irrational, hard to eliminate. Recipes for Russia looks at the process of nation-building within the framework of the modern world—that is, it looks at the way individuals sought to define their nationality not only against outside influences but also by incorporating those outside influences into some coherent, yet national, whole. While Smith looks at food as part of Russian culture, she also connects it with the social, legal, and economic background that formed the culture, while examining the pre-reform period in significant detail. As a result, Recipes for Russia illuminates the great changes of this period, both in the food habits of Russians and in their views of themselves and of their nation. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Diet Russia. Food habits Russia History. Food supply Government policy Russia History. Food Studies. History. Soviet & East European History. HISTORY / Russia & the Former Soviet Union. bisacsh consumption of food in Russia from the late eighteenth century through the mid-nineteenth century, food as part of Russian culture, food habits of Russians. Title is part of eBook package: De Gruyter Cornell University Press Backlist 2000-2013 9783110536157 https://doi.org/10.1515/9781501757457 https://www.degruyter.com/isbn/9781501757457 Cover https://www.degruyter.com/document/cover/isbn/9781501757457/original |
language |
English |
format |
eBook |
author |
Smith, Alison K., Smith, Alison K., |
spellingShingle |
Smith, Alison K., Smith, Alison K., Recipes for Russia : Food and Nationhood under the Tsars / NIU Series in Slavic, East European, and Eurasian Studies Frontmatter -- Contents -- Illustrations -- Preface -- Introduction -- PART I. AUTHORITY AND MATERIAL CONCERNS -- 1. Ensuring Sustenance -- 2. Making Cabbage Healthy -- 3. Describing the Russian Diet -- PART II. PRODUCTION AND CONSUMPTION FROM THEORY TO PRACTICE -- 4. Searching for an Authority -- 5. Who Is Responsible -- 6. Audiences and Authorities -- Conclusion -- Glossary -- Notes -- Selected Bibliography -- Index |
author_facet |
Smith, Alison K., Smith, Alison K., |
author_variant |
a k s ak aks a k s ak aks |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Smith, Alison K., |
title |
Recipes for Russia : Food and Nationhood under the Tsars / |
title_sub |
Food and Nationhood under the Tsars / |
title_full |
Recipes for Russia : Food and Nationhood under the Tsars / Alison K. Smith. |
title_fullStr |
Recipes for Russia : Food and Nationhood under the Tsars / Alison K. Smith. |
title_full_unstemmed |
Recipes for Russia : Food and Nationhood under the Tsars / Alison K. Smith. |
title_auth |
Recipes for Russia : Food and Nationhood under the Tsars / |
title_alt |
Frontmatter -- Contents -- Illustrations -- Preface -- Introduction -- PART I. AUTHORITY AND MATERIAL CONCERNS -- 1. Ensuring Sustenance -- 2. Making Cabbage Healthy -- 3. Describing the Russian Diet -- PART II. PRODUCTION AND CONSUMPTION FROM THEORY TO PRACTICE -- 4. Searching for an Authority -- 5. Who Is Responsible -- 6. Audiences and Authorities -- Conclusion -- Glossary -- Notes -- Selected Bibliography -- Index |
title_new |
Recipes for Russia : |
title_sort |
recipes for russia : food and nationhood under the tsars / |
series |
NIU Series in Slavic, East European, and Eurasian Studies |
series2 |
NIU Series in Slavic, East European, and Eurasian Studies |
publisher |
Cornell University Press, |
publishDate |
2021 |
physical |
1 online resource (269 p.) : 7 illustrations |
contents |
Frontmatter -- Contents -- Illustrations -- Preface -- Introduction -- PART I. AUTHORITY AND MATERIAL CONCERNS -- 1. Ensuring Sustenance -- 2. Making Cabbage Healthy -- 3. Describing the Russian Diet -- PART II. PRODUCTION AND CONSUMPTION FROM THEORY TO PRACTICE -- 4. Searching for an Authority -- 5. Who Is Responsible -- 6. Audiences and Authorities -- Conclusion -- Glossary -- Notes -- Selected Bibliography -- Index |
isbn |
9781501757457 9783110536157 |
geographic_facet |
Russia. Russia |
url |
https://doi.org/10.1515/9781501757457 https://www.degruyter.com/isbn/9781501757457 https://www.degruyter.com/document/cover/isbn/9781501757457/original |
illustrated |
Not Illustrated |
doi_str_mv |
10.1515/9781501757457 |
work_keys_str_mv |
AT smithalisonk recipesforrussiafoodandnationhoodunderthetsars |
status_str |
n |
ids_txt_mv |
(DE-B1597)572340 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Cornell University Press Backlist 2000-2013 |
is_hierarchy_title |
Recipes for Russia : Food and Nationhood under the Tsars / |
container_title |
Title is part of eBook package: De Gruyter Cornell University Press Backlist 2000-2013 |
_version_ |
1770177127971291136 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04833nam a22006975i 4500</leader><controlfield tag="001">9781501757457</controlfield><controlfield tag="003">DE-B1597</controlfield><controlfield tag="005">20220302035458.0</controlfield><controlfield tag="006">m|||||o||d||||||||</controlfield><controlfield tag="007">cr || ||||||||</controlfield><controlfield tag="008">220302t20212008nyu fo d z eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781501757457</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1515/9781501757457</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-B1597)572340</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-B1597</subfield><subfield code="b">eng</subfield><subfield code="c">DE-B1597</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">nyu</subfield><subfield code="c">US-NY</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">HIS032000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Smith, Alison K., </subfield><subfield code="e">author.</subfield><subfield code="4">aut</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Recipes for Russia :</subfield><subfield code="b">Food and Nationhood under the Tsars /</subfield><subfield code="c">Alison K. Smith.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Ithaca, NY : </subfield><subfield code="b">Cornell University Press, </subfield><subfield code="c">[2021]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">©2008</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (269 p.) :</subfield><subfield code="b">7 illustrations</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">text file</subfield><subfield code="b">PDF</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">NIU Series in Slavic, East European, and Eurasian Studies</subfield></datafield><datafield tag="505" ind1="0" ind2="0"><subfield code="t">Frontmatter -- </subfield><subfield code="t">Contents -- </subfield><subfield code="t">Illustrations -- </subfield><subfield code="t">Preface -- </subfield><subfield code="t">Introduction -- </subfield><subfield code="t">PART I. AUTHORITY AND MATERIAL CONCERNS -- </subfield><subfield code="t">1. Ensuring Sustenance -- </subfield><subfield code="t">2. Making Cabbage Healthy -- </subfield><subfield code="t">3. Describing the Russian Diet -- </subfield><subfield code="t">PART II. PRODUCTION AND CONSUMPTION FROM THEORY TO PRACTICE -- </subfield><subfield code="t">4. Searching for an Authority -- </subfield><subfield code="t">5. Who Is Responsible -- </subfield><subfield code="t">6. Audiences and Authorities -- </subfield><subfield code="t">Conclusion -- </subfield><subfield code="t">Glossary -- </subfield><subfield code="t">Notes -- </subfield><subfield code="t">Selected Bibliography -- </subfield><subfield code="t">Index</subfield></datafield><datafield tag="506" ind1="0" ind2=" "><subfield code="a">restricted access</subfield><subfield code="u">http://purl.org/coar/access_right/c_16ec</subfield><subfield code="f">online access with authorization</subfield><subfield code="2">star</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Alison K. Smith examines changing attitudes, behaviors, and beliefs about the production and consumption of food in Russia from the late eighteenth century through the mid-nineteenth century. She focuses on the way that competing ideas based either in "traditional" Russian practice or in new practices from the "rational" West became the basis for Russians' understanding of themselves and their society. The Russians who participated in the process of self-definition were variously private authors and reformers or public servants of the Russian imperial state. Some had great success in creating a sense of themselves as ultimate authorities on a given topic. For example, a series of cookbook authors developed a system of writing Russian cookbooks in ways that borrowed from, but were still quite different from, foreign sources. Others found the process of mediating these ideas more difficult; agricultural reformers, in particular, sometimes found traditional practices, now deemed irrational, hard to eliminate. Recipes for Russia looks at the process of nation-building within the framework of the modern world—that is, it looks at the way individuals sought to define their nationality not only against outside influences but also by incorporating those outside influences into some coherent, yet national, whole. While Smith looks at food as part of Russian culture, she also connects it with the social, legal, and economic background that formed the culture, while examining the pre-reform period in significant detail. As a result, Recipes for Russia illuminates the great changes of this period, both in the food habits of Russians and in their views of themselves and of their nation.</subfield></datafield><datafield tag="538" ind1=" " ind2=" "><subfield code="a">Mode of access: Internet via World Wide Web.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">In English.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Diet</subfield><subfield code="z">Russia.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food habits</subfield><subfield code="z">Russia</subfield><subfield code="x">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food supply</subfield><subfield code="x">Government policy</subfield><subfield code="z">Russia</subfield><subfield code="x">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food Studies.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">History.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Soviet & East European History.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">HISTORY / Russia & the Former Soviet Union.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">consumption of food in Russia from the late eighteenth century through the mid-nineteenth century, food as part of Russian culture, food habits of Russians.</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Title is part of eBook package:</subfield><subfield code="d">De Gruyter</subfield><subfield code="t">Cornell University Press Backlist 2000-2013</subfield><subfield code="z">9783110536157</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1515/9781501757457</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.degruyter.com/isbn/9781501757457</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="3">Cover</subfield><subfield code="u">https://www.degruyter.com/document/cover/isbn/9781501757457/original</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">978-3-11-053615-7 Cornell University Press Backlist 2000-2013</subfield><subfield code="c">2000</subfield><subfield code="d">2013</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_BACKALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_CL_HICS</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_EBACKALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_EBKALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_ECL_HICS</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_EEBKALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_ESSHALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_PPALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">EBA_SSHALL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV-deGruyter-alles</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">PDA11SSHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">PDA13ENGE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">PDA17SSHEE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">PDA5EBK</subfield></datafield></record></collection> |