| Author | : Cheryl L. Enderlein |
| Publisher | : Capstone |
| Total Pages | : 28 |
| Release | : 1998 |
| Genre | : Family & Relationships |
| ISBN | : 9781560657620 |
Discusses the parties, decorations, food, music, games, and presents found at Russian birthday celebrations.
Birthdays
| Author | : Brenda Haugen |
| Publisher | : Capstone |
| Total Pages | : 32 |
| Release | : 2004 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 9781404801981 |
Candles, cake, and cards make birthdays special. Your birthday is a celebration of you! Which is the most popular birthday month? Who wrote the birthday song? You'll learn the answers in this bright, colorful book.
The Other Side of Russia
| Author | : Sharon Hudgins |
| Publisher | : Texas A&M University Press |
| Total Pages | : 356 |
| Release | : 2004-04-21 |
| Genre | : History |
| ISBN | : 9781585444045 |
Travel to post Soviet Siberia and the Russian Far East with author Sharon Hudgins as she takes readers on a personal adventure through the Asian side of Russia—an area closed to most Westerners and many Russians prior to the 1990s. Even today, few people from the West have ridden the TransSiberian railroad in winter, stood on the frozen surface of Lake Baikal, feasted with the Siberian Buryats, or lived in the "highrise villages" of Vladivostok and Irkutsk. One of the few American women who has lived and worked in this part of the world, Hudgins debunks many of the myths and misconceptions that surround this "other side of Russia." She artfully depicts the details of everyday life, set within their cultural and historical context—local customs, foods, and festivals, as well as urban life, the education system, and the developing market economy in postSoviet Siberia and the Russian Far East. Hudgin's prose shines in her colorful descriptions of multicourse meals washed down with champagne and vodka, often eaten by candlelight when the electricity failed. The author's accounts of hors d'oeuvres made of sea slugs and roulades of raw horse liver will fascinate those with adventuresome tastes, while her stories of hosting Spanish, French, and TexMex feasts will come as a surprise to anyone who thinks of Russia as a gastronomic wasteland. Readers of The Other Side of Russia: A Slice of Life in Siberia and the Russian Far East will find themselves among the guests at Christmas parties, New Year's banquets, Easter dinners, and birthday celebrations. They will experience the challenges of living in highrise apartment buildings often lacking water, heat, and electricity. Above all, Asian Russia's natural beauty, thriving cities, and proud people shine from the pages, proving it is not only a land of harsh winters and vast uninhabited spaces, but also home to millions of Russian citizens who live and work in modern metropolises and enjoy a rich cultural and social life.
The Literary Digest
| Author | : Edward Jewitt Wheeler |
| Publisher | : |
| Total Pages | : 860 |
| Release | : 1901 |
| Genre | : Literature |
| ISBN | : |
Everything Essential Russian Book
| Author | : Yulia Stakhnevich |
| Publisher | : Simon and Schuster |
| Total Pages | : 322 |
| Release | : 2014-08-14 |
| Genre | : Foreign Language Study |
| ISBN | : 1440580839 |
All the basics of Russian—fast and easy! The Everything Essential Russian Book is perfect for a quick introduction to learning the Russian language. Whether you are planning a vacation or adding a valuable second language to your resume, this portable guide covers the most important basics, including how to: *Recognize and read Cyrillic letters *Pronounce Russian words like a native *Ask and answer everyday questions *Ask for directions, order dinner, or conduct business *Hold your own in a conversation With The Everything Essential Russian Book, you will see how exciting learning Russian can be!
Food Culture in Russia and Central Asia
| Author | : Glenn R. McNamara |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 356 |
| Release | : 2005-06-30 |
| Genre | : Social Science |
| ISBN | : |
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
