Name: Communist Gourmet: The Curious Story of Food in the People's Republic of Bulgaria (en Inglés)
Price: 129.94 PEN
Availability: InStock
Author: Shkodrova, Albena
ISBN: 9789633864036

portada Communist Gourmet: The Curious Story of Food in the People's Republic of Bulgaria (en Inglés)

Formato

Libro Físico

Autor

Albena Shkodrova

Editorial

Central European University Press

Año

2021

Idioma

Inglés

N° páginas

264

Encuadernación

Tapa Blanda

Dimensiones

20.3 x 20.3 x 2.0 cm

Peso

0.54 kg.

ISBN13

9789633864036

Categorías

Europa oriental
Ideologías y política de extrema izquierda
Socialismo e ideologías de centro izquierda
Historia de europa
Historia social y cultural
Cocina: comidas y bebidas

Communist Gourmet: The Curious Story of Food in the People's Republic of Bulgaria (en Inglés)

Albena Shkodrova (Autor) · Central European University Press · Tapa Blanda

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S/ 259,88

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Origen: España (Costos de importación incluídos en el precio)

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Reseña del libro "Communist Gourmet: The Curious Story of Food in the People's Republic of Bulgaria (en Inglés)"

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.