Mary C. Neuburger (Author)
Cornell University Press
Physical Details: 246
Language: English
Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives--scientific, religious, and ethical--along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine--tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the country's modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank.
...MoreSimilar Citations
Book
Henry Notaker;
(2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries
(/isis/citation/CBB887907886/)
Book
Zofia Rzeźnicka;
Maciej Kokoszko;
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)
(/isis/citation/CBB843150469/)
Article
Assael, Brenda;
(2013)
Gastro-Cosmopolitanism and the Restaurant in Late Victorian and Edwardian London
(/isis/citation/CBB001201192/)
Book
Allen J. Grieco;
(2020)
Food, Social Politics and the Order of Nature in Renaissance Italy
(/isis/citation/CBB992852847/)
Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
(/isis/citation/CBB001201323/)
Book
Charmaine O'Brien;
(2016)
The Colonial Kitchen: Australia 1788-1901
(/isis/citation/CBB391005155/)
Book
Roy, Parama;
(2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial
(/isis/citation/CBB001201388/)
Chapter
Elizabeth Spiller;
(2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660
(/isis/citation/CBB783019144/)
Chapter
Ken Albala;
(2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine
(/isis/citation/CBB259455906/)
Book
Cozzi, Annette;
(2010)
The Discourses of Food in Nineteenth-Century British Fiction
(/isis/citation/CBB001201391/)
Article
Lieffers, Caroline;
(2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain
(/isis/citation/CBB001320007/)
Article
Bullock, April;
(2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
(/isis/citation/CBB001320905/)
Article
Tenna Jensen;
(2016)
The Importance of Age Perceptions and Nutritional Science to Early Twentieth-century Institutional Diets
(/isis/citation/CBB577989593/)
Thesis
McGrath, Maria;
(2005)
Food for Dissent: A History of Natural Foods and Dietary Health Politics and Culture since the 1960s
(/isis/citation/CBB001561687/)
Article
Anita Guerrini;
(2020)
A Natural History of the Kitchen
(/isis/citation/CBB901631997/)
Article
Anne Meneley;
(2020)
The olive and imaginaries of the Mediterranean
(/isis/citation/CBB941685489/)
Article
Andrea Borghini;
Nicola Piras;
Beatrice Serini;
(2020)
A gradient framework for wild foods
(/isis/citation/CBB428341573/)
Book
Guy Crosby Ph.D;
(2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
(/isis/citation/CBB401051280/)
Book
Salvatore Speziale;
(2016)
Il contagio del contagio: Circolazione di saperi e sfide bioetiche tra Africa ed Europa dalla Peste nera all'AIDS
(/isis/citation/CBB784935133/)
Article
Bruno Laurioux;
(2020)
The Spices and the Transmission of the Arabic Culinary Knowledge in Europe
(/isis/citation/CBB776309825/)
Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences
Social History of Medicine
Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences
Journal of Social History
History and Anthropology
Be the first to comment!