Glenn R. Mack is a food historian who trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States. He is the Director of Education for the Culinary Academy of Austin and founded the Historic Foodways Group of Austin. He has coauthored Uzbek Cuisine (1996), among other works.Asele Surina is a Russian native and former journalist who now works as a translator and interpreter. Since 1999 she has worked at the Institute of Classical Archaeology at the University of Texas on joint projects with an archeological museum in Crimea, Ukraine.

Food historian Mack and Russian native and former journalist Surina provide a snapshot of contemporary food culture in the region, along with a bit of history to emphasize that culture is not static and to indicate what direction it might be heading. For students, culinary professionals, scholars, and enthusiasts, they describe major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health.

• Series ForewordPrefaceAcknowledgmentsTimelineIntroductionRussian and Central Asian Culinary CultureRussian Historical OverviewCentral Asian Historical OverviewMajor Foods and IngredientsCookingTypical MealsEating OutSpecial OccasionsDiet and HealthGlossaryResource GuideBibliographyIndexAbout the Authors

Glenn R. Mack is a food historian who trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States. He is the Director of Education for the Culinary Academy of Austin and founded the Historic Foodways Group of Austin. He has coauthored Uzbek Cuisine (1996), among other works.Asele Surina is a Russian native and former journalist who now works as a translator and interpreter. Since 1999 she has worked at the Institute of Classical Archaeology at the University of Texas on joint projects with an archeological museum in Crimea, Ukraine.

Food historian Mack and Russian native and former journalist Surina provide a snapshot of contemporary food culture in the region, along with a bit of history to emphasize that culture is not static and to indicate what direction it might be heading. For students, culinary professionals, scholars, and enthusiasts, they describe major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health.

• Series ForewordPrefaceAcknowledgmentsTimelineIntroductionRussian and Central Asian Culinary CultureRussian Historical OverviewCentral Asian Historical OverviewMajor Foods and IngredientsCookingTypical MealsEating OutSpecial OccasionsDiet and HealthGlossaryResource GuideBibliographyIndexAbout the Authors

Glenn R. Mack is a food historian who trained in the culinary arts in Uzbekistan, Russia, Italy, and the United States. He is the Director of Education for the Culinary Academy of Austin and founded the Historic Foodways Group of Austin. He has coauthored Uzbek Cuisine (1996), among other works.Asele Surina is a Russian native and former journalist who now works as a translator and interpreter. Since 1999 she has worked at the Institute of Classical Archaeology at the University of Texas on joint projects with an archeological museum in Crimea, Ukraine.

Food historian Mack and Russian native and former journalist Surina provide a snapshot of contemporary food culture in the region, along with a bit of history to emphasize that culture is not static and to indicate what direction it might be heading. For students, culinary professionals, scholars, and enthusiasts, they describe major foods and ingredients, cooking, typical meals, eating out, special occasions, and diet and health.

• Series ForewordPrefaceAcknowledgmentsTimelineIntroductionRussian and Central Asian Culinary CultureRussian Historical OverviewCentral Asian Historical OverviewMajor Foods and IngredientsCookingTypical MealsEating OutSpecial OccasionsDiet and HealthGlossaryResource GuideBibliographyIndexAbout the Authors