Archives

Maja Soomägi reviews Catriona Kelly's "Russian Food Since 1800", an intro to food culture in the Russian empire and Soviet Union.

Laura Puciataitė examines the cultural significance of Poland's milk bars, relating their history and how they have survived into modernity

Charles Fourmi on how promoting plant-based diets could help mobilise climate action in Central Europe

Katherine Leung tries her hand at Central European cooking and masters a classic that you normally can buy at the street corners of any Hungarian city.

Katherine Leung reviews 100 Best Jewish Recipes and finds that making the perfect challah truly is an artform.

A must-read for any food aficionado, Katherine Leung reviews Rebellious Cooks and Recipe Writing by Albena Shkodrova.

Who is Chloe Tucker? Is she a real person? The “about the author” page at the back of The Official Kremlin Cookbook: Exploring Russia through Simple Dishes, Treats, and Drinks offers some clues. [...]

Katherine Leung review Sharon Hudgin's T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russia Far East.

Katherine Leungs explores Jewish Eastern European and Caucasian cooking traditions in a review of Leah Koeing's The Jewish Cookbook.

Despite spending a lot of time in Russia, I don’t like Russian food. For me, it has always been about buckwheat, mayonnaise covered “salads”, and rye bread. While in Russia, I preferred eating [...]