Rebellious Cooks And Recipe Writing In Communist Bulgaria

How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph shows how in communist Bulgaria many women passionately exchanged recipes with friends and strangers, to build substantial and impressive private collections of recipes. This activity was borderline contraband in going against the general disapproval of home cooking that formed part of the ideology of communism, in which home cooking was considered household slavery and an agent of patriarchalism. Private recipe collections were by far the preferred written source of culinary information, more popular than the state-approved commercial cookbooks. Shkodrova shows how these recipe collections held many different meanings for the women who collected them, from helping to navigate the communist economy, to enabling new friendships to be developed while engaging safely in power relations, and cultivating a sense of individual identity in a society where collective existence was prioritised and exalted. Drawing on primary sources including scrapbook cookbooks and working from the establishment of cookery classes before communism and their obliteration thereafter, Shkodrova presents a structured outline of the meanings of recipes exchange and home cooking for Bulgarian women under communism.

Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people’s everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence. She reports human stories that are touching, sometimes dark, but often full of humor and anecdotes from nearly one hundred people: some of them are Bulgarians who were involved in the communist food industry, whether as consumers or employees, while others are visitors from the United States and Western Europe who report culinary highlights and disappointments. The author made use of the national press, officially published cookbooks, Communist Party documents, and other previously unstudied sources. An appendix containing recipes of dishes typical of the period and an extensive set of archival photographs are special features of the volume.

Blank cookbook perfect for secret family recipes from mom or grandma to carry on your own little recipes in your kitchen to cook for a lifetime passed down from generations from mother to daughter. Lovely European ancestry gift idea for anyone from Bulgaria or Bulgarian-American who loves cooking Albanian food.

Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.

A fascinating account of life as a member of the Communist Party of Great Britain The Lost World of British Communism is a vivid account of the Communist Party of Great Britain. Raphael Samuel, one of post-war Britain’s most notable historians, draws on novels of the period and childhood recollections of London’s East End, as well as memoirs and Party archives, to evoke the world of British Communism in the 1940s. Samuel conjures up the era when the movement was at the height of its political and theoretical power, brilliantly bringing to life an age in which the Communist Party enjoyed huge prestige as a bulwark for the struggles against fascism and colonialism.

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

This is an entirely new edition of the author's 1984 study (originally published by South End Press) of radical media and movements. The first and second sections are original to this new edition. The first section explores social and cultural theory in order to argue that radical media should be a central part of our understanding of media in history. The second section weaves an historical and international tapestry of radical media to illustrate their centrality and diversity, from dance and graffiti to video and the internet and from satirical prints and street theatre to culture-jamming, subversive song, performance art and underground radio. The section also includes consideration of ultra-rightist media as a key contrast case. The book's third section provides detailed case studies of the anti-fascist media explosion of 1974-75 in Portugal, Italy's long-running radical media, radio and access video in the USA, and illegal media in the dissolution of the former Soviet bloc dictatorships.