As you read the title, this book is written about Russian food and culture.
The authors are Musya Glants and Joyce Toomre. You can learn the role of food in Russian culture from many sources in this book.
The reason why I chose this book is my interest and I want to know about foreign food culture that I have never known. Last year, I took a Russian class and my teacher showed many things that is related to Russian culture. That's a opportunity that I'm interested in Russian food culture.
The first section of this book is written about the importance of a stove. The stove was a necessary thing for old Russian because it was used not only for heating a room but also for cooking. The peasant in old Russia ate mainly rye and they added mushrooms or nuts into it and processed in the stove. Fish and meat was rare to eat for them.
After I read this, I thought the food old Russian peasants ate is similar to ancient diet in Japan.
I also thought the grains are important nutrition for people for a long time.
I'm keeping reading and I want to learn Russian food culture more.
You have an excellent motivation for selecting this book. That was very challenging of you to take a course in the Russian language.
返信削除The traditional (or old style) Russian diet does sound a lot like the traditional Japanese diet, especially with the focus on grains. Most traditional cuisines in the world are far more healthy than the highly processed foods most of us eat today, which have too much sugar, fat, and additives. The combination of rye, nuts and mushrooms would supply people with the good monounsaturated fats from the nuts; fiber, vitamins and minerals from the mushrooms, and carbohydrates and minerals from the rye--quite balanced.