Ingredients of Change : : The History and Culture of Food in Modern Bulgaria / / Mary C. Neuburger.

• Superior document: Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2022
• VerfasserIn: Neuburger, Mary C.,
• Place / Publishing House: Ithaca, NY : : Cornell University Press, , [2022]; ©2022
• Year of Publication: 2022
• Language: English
• Physical Description: 1 online resource (246 p.) :; 18 b&w halftones
• Other title: Frontmatter --; Contents --; Acknowledgments --; Introduction --; Chapter 1 By Bread Alone? Hunger, Abundance, and the Politics of Grain --; Chapter 2 Vegetarian Visions and Meatopias: Morality, Pleasure, and the Power of Protein --; Chapter 3 Sour Milk: Long Life, the Future, and the Gut --; Chapter 4 “Ripe” Communism: An Ode to the Bulgarian Tomato and Pepper --; Chapter 5 Wine and Dine: Reds, Whites, and the Pursuit of Bacchus --; Conclusion --; Notes --; Bibliography --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781501762512; 9783110751826; 9783110993899; 9783110994810; 9783110992960; 9783110992939
• DOI: 10.1515/9781501762512
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Mary C. Neuburger.

Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people. Changes in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics. Ingredients of Change tells this complex story through thematic chapters focused on bread, meat, milk and yogurt, wine, and the foundational vegetables of Bulgarian cuisine—tomatoes and peppers. Neuburger traces the ways in which these ingredients were introduced and transformed in the Bulgarian diet over time, often in the context of Bulgaria's tumultuous political history. She shows how the countries modern dietary and culinary transformations accelerated under a communist dictatorship that had the resources and will to fundamentally reshape what and how people ate and drank.