Winter 2017, Volume 17 Number 4
FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell
CULINARY REVOLUTIONS: FOOD, HISTORY, AND IDENTITY IN RUSSIA AND EAST-CENTRAL EUROPE
Introduction: From Revolution to Globalization: Foodways in Russia and East-Central Europe | Mary Neuburger and Keith Livers
The Ethics and Politics of Diet: Tolstoy, Pilnyak, and the Modern Slaughterhouse | Ronald D. LeBlanc
From Fecal Briquettes to Candy Kremlins: The Edible Ideal in Sorokin’s
Prose | Keith Livers
Variations on a Shchi Theme: Collective Dining and Politics in the
Early USSR | François-Xavier Nérard
Dining in Utopia: A Taste of the Bulgarian Black Sea Coast under
Socialism | Mary Neuburger
Brewing Relations: Coffee, East Germany, and Laos | Andrew Kloiber
To Revive Delight: A Poet’s Restaurant Reviews in Early 1990s Prague |
Abigail Weil
Marketing Soviet Nostalgia: The Many Faces of Buratino | Laura Goering
Salo, the Ukrainian Pork Fat: Shrugs, Jokelore, and the “Six-Fingered” |
Katrina Kollegaeva
RESEARCH ARTICLES
Emancipation and Domesticity: Decoding Personal Manuscript Cookbooks
from the Soviet Union | Anastasia Lakhtikova
Border Wines: Terroir across Contested Territory | Daniel Monterescu
REVIEWS
The Ethnic Restaurateur
By Krishnendu Ray, Reviewed by Gary Alan Fine
Table Talk: Building Democracy One Meal at a Time
By Janet Flammang, Reviewed by Sam Chapple-Sokol
Food, Families and Work
By Rebecca O’Connell and Julia Brannen, Reviewed by
Andria D. Timmer
Black Labor, White Sugar: Caribbean Braceros and Their Struggle
for Power in the Cuban Sugar Industry
By Philip A. Howard, Reviewed by Marisa Wilson
Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America
By Jonathan Rees, Reviewed by Cody Whetstone
Inventing the Pizzeria: A History of Pizza Making in Naples
By Antonio Mattozzi, Reviewed by Julian Linke