Food Culture in Russia and Central Asia and over 2 million other books are available for Amazon Kindle . Learn more
£33.02
  • RRP: £33.19
  • You Save: £0.17 (1%)
FREE Delivery in the UK.
Only 1 left in stock.
Dispatched from and sold by Amazon.
Gift-wrap available.
Trade in your item
Get a £3.74
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Food Culture in Russia and Central Asia (Food Culture Around the World Series) Hardcover – 30 Jun 2005


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
£33.02
£33.02 £17.81


Trade In this Item for up to £3.74
Trade in Food Culture in Russia and Central Asia (Food Culture Around the World Series) for an Amazon Gift Card of up to £3.74, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Product details

  • Hardcover: 260 pages
  • Publisher: Greenwood Press (30 Jun 2005)
  • Language: English
  • ISBN-10: 0313327734
  • ISBN-13: 978-0313327735
  • Product Dimensions: 1.9 x 15.9 x 23.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,928,909 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description

Review

"Food historian Mack and Russian native and former journalist Surina provide a snapshot of contemporary food culture in the region, along with a bit of history to emphasize that culture is not static and to indicate what direction it might be heading. For students, culinary professionals, scholars, and enthusiasts, they describe major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health." - Reference & Research Book News "This is a book that needs reading from cover to cover if you really want to get to grips with a cuisine about which little is known in the West." - Menu Magazine

About the Author

GLENN R. MACK is a food historian who trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States. He is the Director of Education for the Cullnary Academy of Austin and founded the Historic Foodways Group of Austin. ASELE SURINA is a Russian native and former journalist who now works as a translator and interpreter. Since 1999 she has worked at the Institute of Classical Archaeology at the University of Texas.

Inside This Book (Learn More)
First Sentence
Until recently, defining cultural phases within a national history often meant forcing the square peg of culture into the round hole of dynastic timelines. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

5.0 out of 5 stars
5 star
1
4 star
0
3 star
0
2 star
0
1 star
0
See the customer review
Share your thoughts with other customers

Most Helpful Customer Reviews

0 of 1 people found the following review helpful By Aldo Marturano on 4 Nov 2011
Format: Hardcover Verified Purchase
The book is very well organized and leads you in the world of food as it is prepared and cooked in the Russina Federation according to the variety of peoples who live there.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
5 of 7 people found the following review helpful
Not terribly interesting 17 Dec 2010
By C. J. Thompson - Published on Amazon.com
Format: Hardcover
I enjoy reading about food and food culture from all over the world and so the title of this book appealed to me. Unfortunately, the content did not. I was rather expecting the sort of book I usually enjoy which is essentially an illustrated cookery book with a lot of supplementary material about the cuisine in question. This book, however, while it did contain a handful of recipes near the very end, read more like a master's thesis on the culture, economics, and history of Russia and Central Asia (albeit with a particular slant towards the general regional eating habits). It was, in consequence, rather dry and not very enjoyable. To be fair to the authors, of course, my disappointment stemmed primarily from my misguided expectations rather than the merits of the content but, again to be fair from an alternative perspective, I rather feel that I would also have been disappointed had I instead been looking for a more erudite and in depth look at the `food culture' of the region. This book contains only 260 pages so to attempt such a vast and complex topic in so little space inevitably means that each aspect of the subject is given short shrift indeed. Some may find this book useful but it did not interest me very much.
Was this review helpful? Let us know


Feedback