Bread and salt : a social and economic history of food and drink in Russia
Author(s)
Bibliographic Information
Bread and salt : a social and economic history of food and drink in Russia
Cambridge University Press, 2008, c1984
- : pbk
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
"This digitally printed version 2008"--T.p. verso
"Paperback re-issue"--Back cover
Includes bibliographical references (p. 361-377) and index
Description and Table of Contents
Description
Bread and Salt - a literal translation of the Russian word for hospitality - explores the social and economic implications of eating and drinking in Russia in the thousand years before 1900. Eating and drinking are viewed here as social activities which involves the economics of production, storage and distribution of food stuffs. These activities attract both social controls and state taxation; in this way the everyday process of eating and drinking is linked with the history of Russia. The dominance of grain in the diet throughout the period and the importance of salt, as implied in the title, are dealt with, as are the early Russian beer-drinking fraternities. The relatively late introduction of spirits, in the from of vodka, and it disastrous consequences in social terms are described. Tea and the samovar, also much more a latecomer than is generally realized, did little to diminish excessive drinking. Drinking, in any event, was by no means discourage by the state, since it was a major source of state income. The final section of the book looks at rural diets in the nineteenth century, when some variation and new items, such as the potato, became important. At the same time, peasants depended basically on the grain crop, as they had for thousands of years. Forced by txation to enter the market, afflicted by severe famines towards the end of the century, many peasants ate and drank no better as a result of the modernization of the county.
Table of Contents
- Introduction
- Part I. The early diet: 1. Farming and gathering: grain and game
- 2. Salt: a major extractive industry
- 3. Drink: ale and alchemy
- Part II. State appetite, peasant diet: 4. Controls and code: the seventeenth century
- 5. Steppes and counter-measures: the eighteenth century
- 6. Tea and temperance
- Part III. Rural diets on the eve of change: 7. The established pattern
- 8. Tavern and treasury
- 9. Good time and bad
- Conclusion
- Bibliography
- Index.
by "Nielsen BookData"