ISBN:
9781501762512
,
9781501762505
Language:
English
Pages:
1 Online-Ressource (x, 231 pages)
,
Illustrations (black and white).
Series Statement:
Cornell scholarship online
DDC:
394.1209499
Keywords:
Food habits History
;
Food History
;
Food and Drink
;
Cultural studies: customs & traditions
Abstract:
'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.
Note:
Previously issued in print: 2022
,
Includes bibliographical references and index
DOI:
10.7591/cornell/9781501762499.001.0001
URL:
https://dx.doi.org/10.7591/cornell/9781501762499.001.0001
