Slavic and Eurasian Studies

Profs. Mary Neuburger & Keith Livers Curate Special Food Issue of "Gastronomica"

Tue, November 28, 2017
Profs. Mary Neuburger & Keith Livers Curate Special Food Issue of
Cover of the Gastronimica special edition

Special food issue of Gastronomica out now!

With articles by CREEES faculty and alumna Abigail Weil

 

See the special edition online
(Also free through the UT library online)

 

The latest (Winter 2017) edition of the journal, Gastronomica, is curated by our own CREEES/DSES faculty members, Drs. Mary Neuburger and Keith Livers. The two guest editors provide "a collection of articles that represent the breadth and depth of the impact of the Russian Revolution across the former Soviet Union, Eastern Europe, and the larger world of Soviet Bloc allies," according to Melissa Caldwell in her Editor's Letter.

"Although the Russian Revolution happened a hundred years ago, many of the issues that were so important to that event continue to be significant today, even as they have necessarily changed over time to reflect new interests and needs. At the same time, this special issue represents both the importance of food studies as a lens through which to understand daily life at various scales as well as the potentialities for future research," she explains.

Dr. Livers says the special Gastronomica issue was a product of the CREEES-organized conference on food ("Food for Thought Culture and Cuisine in Russia and Eastern Europe 1800–Present"), hosted on the UT campus by himself, Dr. Neuburger, and Tatiana Kuzmic in February 2014.

After the conference, Drs. Neuburger and Livers decided to approach Gastronomica with their idea for a special edition. The editor, Melissa Caldwell, was "very supportive of doing a cluster of articles from the conference, but linking it to the upcoming centenary of the Russian Revolution," he says. "The essays in the journal are all linked (in some way) to how food traditions in Russia & East-Central Europe in late 19th-century and 20th century Europe were (re)invented in the context of revolution and, later, (in the 21st century) globalization."

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