TY  - BOOK
AU  - Lakhtikova,Anastasia
AU  - Brintlinger,Angela
AU  - Glushchenko,Irina
TI  - Seasoned Socialism: Gender and Food in Late Soviet Everyday Life
SN  - 9780253040992
AV  - GT2850 .S437 2019 
U1  - 394.120947 
PY  - 2019///
CY  - Bloomington
PB  - Indiana University Press
KW  - Food-Social aspects-Soviet Union
KW  - Electronic books
N1  - Intro -- Title Page -- Copyright -- Dedication -- Contents -- Foreword -- Acknowledgments -- Introduction: Food, Gender, and the Everyday through the Looking Glass of Socialist Experience -- I. Women in the Soviet Kitchen: Cooking Paradoxes in Family and Society -- 1. Love, Marry, Cook: Gendering the Home Kitchen in Late Soviet Russia -- 2. "I Hate Cooking!": Emancipation and Patriarchy in Late Soviet Film -- 3. Professional Women Cooking: Soviet Manuscript Cookbooks, Social Networks, and Identity Building -- II. Producers, Providers, and Consumers: Resistance and Compliance, Soviet-Style -- 4. Cake, Cabbage, and the Morality of Consumption in Iurii Trifonov's House on the Embankment -- 5. Sated People: Gendered Modes of Acquiring and Consuming Prestigious Soviet Foods -- 6. Dacha Labors: Preserving Everyday Soviet Life -- 7. Vodka en Plein Air: Authoritative Discourse, Alcohol, and Gendered Spaces in Gray Mouse by Vil Lipatov -- III. Soviet Signifiers: The Semiotics of Everyday Scarcity and Ritual Uses of Food -- 8. Cold Veal and a Stale Bread Roll: Zofia Wędrowska's Taste for Scarcity -- 9. "Our Only Hope Was in These Plants": Irina Ratushinskaya and the Manipulation of Foodways in a Late Soviet Labor Camp -- 10. Shchi da kasha, but Mostly Shchi: Cabbage as Gendered and Genre'd in the Late Soviet Period -- 11. Still Life with Leftovers: Nonna Slepakova's Poetics of Time -- Afterword: Cultures of Food in the Era of Developed Socialism -- Bibliography -- Index
N2  - 1. Food studies is becoming increasingly popular in both conferences and in classrooms. This book explores the late Soviet era through food including: the anxieties around continual problems of scarcity, the luxury and prestige attached to certain items, and the creativity Soviet citizens applied to their provisioning and cooking.   2. The book is written with undergraduate audiences in mind and will have strong appeal for course adoption.   3. Darra Goldstein, a prominent scholar of Soviet food culture, will provide a preface for the volume. Brintlinger is an established academic with several monographs and edited collections to her credit. Lakhtikova and Gluschenko are earlier-career scholars with extensive teaching and research experience in the Russian émigré culture and Soviet food
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=5702731
ER  -