RUSS 206(S) Topics in Russian Culture: Feasting and Fasting in Russian History
This course will use the methodology of food history to explore the broader historical, economic, and artistic conditions that gave rise to Russian culture. We will examine culinary practice as well as the social context of cooking and eating in Russia. In order to elucidate the important interplay between culture and cuisine, we will discuss such issues as the domestic roles of women and serfs, the etiquette of the table, the role of drinking and temperance movements, and the importance of feasts and fasts in the Russian Orthodox Church calendar. Short stories, memoirs, and cookery books will provide insight into class and gender differences, cooking techniques, and the specific tastes that characterize Russian cuisine. This class will present Russian culture from a predominantly domestic point of view that originates from the wooden spoon as much as from the scepter. Knowledge of Russian is not required.
Format: seminar. Requirements: several short written assignments and class presentations, a final project involving research in some aspect of Russian culinary history, and participation in a communal feast.
No prerequisites. Enrollment limit: 25 (expected: 25).
Hour: GOLDSTEIN