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Communist Gourmet : The Curious Story of Food in the People’s Republic of Bulgaria / Albena Shkodrova.

By: Material type: TextTextPublisher: Budapest ; New York : Central European University Press, [2021]Copyright date: 2021Description: 1 online resource (264 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9789633864043
Subject(s): DDC classification:
  • 641.09499 23
LOC classification:
  • GT2853.B9
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Table of Contents -- Foreword -- Chapter 1 Made in the People’s Republic of Bulgaria -- Chapter 2 Why Do Bulgarians Hate Marzipan? -- Chapter 3 Canned in Bulgaria by Poets, Diplomats, and Teenagers -- Chapter 4 Shopping -- Chapter 5 “Napoleon Blew It. Hitler Blew It. But Coca-Cola Pulled It Off!” -- Chapter 6 Dining Out -- Chapter 7 How One Man Could Spoil the Menu of Millions -- Chapter 8 Sailing Academy for Waiters -- Chapter 9 The Canteens: Chez les mères sofiannaises -- Chapter 10 Tripe Treats -- Chapter 11 The Menu: Between Communist International and Rural National -- Chapter 12 The Canning Season -- Chapter 13 Tarator in Outer Space -- Appendix Recipes -- Glossary -- Index
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9789633864043

Frontmatter -- Table of Contents -- Foreword -- Chapter 1 Made in the People’s Republic of Bulgaria -- Chapter 2 Why Do Bulgarians Hate Marzipan? -- Chapter 3 Canned in Bulgaria by Poets, Diplomats, and Teenagers -- Chapter 4 Shopping -- Chapter 5 “Napoleon Blew It. Hitler Blew It. But Coca-Cola Pulled It Off!” -- Chapter 6 Dining Out -- Chapter 7 How One Man Could Spoil the Menu of Millions -- Chapter 8 Sailing Academy for Waiters -- Chapter 9 The Canteens: Chez les mères sofiannaises -- Chapter 10 Tripe Treats -- Chapter 11 The Menu: Between Communist International and Rural National -- Chapter 12 The Canning Season -- Chapter 13 Tarator in Outer Space -- Appendix Recipes -- Glossary -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 20. Nov 2024)