Русская кухня в изгнаний الروسية 1447

"Russian Cuisine in Exile," a collection of essays and essays on gastronomic topics written by journalists Peter Vail and Alexander Genis in New York in the late 1980s, is by no means a cookbook, although virtually every chapter is crowned with a simple, yet elegant and colorful culinary recipe. What we have before us is a genuine, time-tested literary monument to history and culture, one that has garnered a vast army of admirers. It is a monument to an entire civilization, first established on distant shores by the "third wave" of Russian emigration, and then assimilated remarkably organically into the world and order that emerged in the new Russia.

Weil and Genis again and again amaze the reader with their precise observations and brilliant erudition. Their essays, as becomes increasingly clear as the reading progresses, are devoted not so much to Russian cuisine as to Russian people themselves (in the broadest, "geopolitical" sense of the word), Russian life, and Russian times. And the fact that each of these witty essays also offers us a purely gastronomic discovery is an additional gift prepared for us by these generous authors.