Course Details

RUSS 237: Beyond Beef Stroganoff: Food in Russian Culture

How did the Russian peasant stove shape culinary culture? Why did Catherine the Great force her subjects to cultivate potatoes? How did the October Revolution change the way Soviet citizens ate? In this course we will study key aspects of Russian history and culture through the lens of culinary history. Topics will include: food and fasting in Russian Orthodoxy; food, class and power under the tsars; high Russian (or is it French?) culture of the nineteenth century; Soviet policies for feeding the worker; non-Russian cuisines in the Soviet Union; drinking culture and anti-alcohol campaigns; food and nationalism in the twenty-first century. Includes hands-on sessions on Russian food preparation. In English.
6 credits; HI, IS; Offered Winter 2020; L. Goering