Ingredients of change : the history and culture of food in modern Bulgaria

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 country's 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.

Ingredients of Change exploresmodern 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'sculinary topography has been continually reshaped by the imperiallegacies of the Ottomans, Habsburgs, Russians, and Soviets, as wellas by the ingenuity of its own people. Changes inBulgarian cooking and cuisine, Mary C. Neuburger shows, were drivenless by nationalism than by the circulation of powerful foodnarratives-scientific, religious, and ethical-along with peoples,goods, technologies, and politics.

Ingredients of Change tells this complex story throughthematic chapters focused on bread, meat, milk and yogurt, wine,and the foundational vegetables of Bulgarian cuisine-tomatoes andpeppers. Neuburger traces the ways in which these ingredients wereintroduced and transformed in the Bulgarian diet over time, oftenin the context of Bulgaria's tumultuous political history. Sheshows how the country's modern dietary and culinary transformationsaccelerated under a communist dictatorship that had the resourcesand will to fundamentally reshape what and how people ate anddrank.

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 This book 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, the book 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. The book 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. It 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. The book shows how the country's 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. "This book explores the transformation of foodways in modern Bulgaria, through focused chapters on bread, meat, milk, vegetables, and wine. Such ingredients--as the Bulgarian diet itself--changed radically in form and substance in the shadow of changing global and local narratives, practices, and possibilities"-- Provided by publisher