"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.