Open Access Articles- Top Results for Eastern European cuisine

Eastern European cuisine

Eastern European cuisine is a generic term for the cuisine of Eastern Europe, including the Caucasus, but excluding most Balkan countries.

The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, Belarusian, Polish, Russian and Ukrainian cuisine show many similarities, yet differ considerably from Caucasian cuisine.

See also

Books on Eastern European cuisine

  • Елена Молоховец, Подарок молодым хозяйкам, 1861-1917; in Russian. English edition: Elena Molokhovets, Classic Russian Cooking: A Gift to Young Housewives. Indiana University Press, 1998. ISBN 978-0253212108
  • Книга о вкусной и здоровой пище. Москва: Пищевая промышленность, 1939-1999; in Russian, prepared by the Institute of Nutrition of the Academy of Medical Scientists of the USSR. English edition: The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union. SkyPeak Publishing LLC, 2012, ISBN 978-0615691350
  • Кулинария. Госторгиздат, 1955-1958 (Cookery, Moscow: Soviet state publishing house for business literature, 1955-1558; Russian)
  • В. В. Похлебкин, Национальные кухни наших народов. Москва: Пищевая промышленность, 1980, ISBN 978-5952427839; in Russian. English edition: V. V. Pokhlebkin. Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978
  • В. В. Похлёбкин, Кулинарный словарь от А до Я. Москва: Центрполиграф, 2000, ISBN 5-227-00460-9 (William Pokhlyobkin, Culinary Dictionary. Moscow: Centrpoligraf, 2000; Russian)
  • J. Gronow, S. Zhuravlev, The Establishment of Soviet Haute Cuisine. In Educated Tastes: Food, Drink, and Connoisseur Culture. Ed: Jeremy Strong. University of Nebraska Press, 2011, ISBN 978-0803219359
  • Darra Goldstein, A Taste of Russia: A Cookbook of Russia Hospitality, Russian Life Books, 2nd edition: 1999, ISBN 978-1940585031
  • Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia. University of California Press, 2013, ISBN 978-0520275911
  • Anya Von Bremzen, John Welchman. Please to the Table: The Russian Cookbook. Workman Pub., 1990. ISBN 9780894807534
  • Metzger, Christine (ed.), Culinaria Germany. Cambridge: Ullmann, 2008.
  • Irina Petrosian, David Underwood, Armenian Food: Fact, Fiction & Folklore., 2006. ISBN 1-4116-9865-7
  • Fragner, Bert (2000). "From the Caucasus to the Roof of the World: a culinary adventure". In Sami Zubaida & Richard Tapper. A Taste of Thyme: Culinary Cultures of the Middle East (2nd ed.). London & New York: Tauris Parke Paperbacks. ISBN 1-86064-603-4. 
  • Robert Strybel, Maria Strybel, Polish Heritage Cookery. Hippocrene Books, 2005. ISBN 9780781811248
  • Massimo Montanari, Il mondo in cucina (The world in the kitchen). Laterza, 2002
  • Sidney Mintz. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past. Beacon Press, 1997, ISBN 0807046299
  • Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4
  • Л. Я. Старовойт, М. С. Косовенко, Ж. М. Смирнова, Кулінарія. Київ: Вища школа, 1992, ISBN 5-11-002319-0 (L. Ya. Starovoit, M. S. Kosovenko, Zh. M. Smirnova, Cookery, Kiev: Vyscha Shkola, 1992; Ukrainian)
  • Українські страви. Київ: Державне видавництво технiчної лiтератури УРСР, 1960 (Ukrainian Dishes. Kiev: State publishing house of the Ukrainian SSR, 1960; Ukrainian)
  • Л. М. Безусенко (ред.): Українська нацiональна кухня. Київ: Сталкер, 2002, ISBN 966-596-462-3 (L. M. Besussenko (Ed.): Ukrainian National Cuisine. Kiev: Stalker, 2002; Ukrainian)