Mastering the Art of Soviet Cooking

soviet cookingMastering the Art of Soviet Cooking: A Memoir of Food and Longing, by Anya von Bremzen

Anya von Bremzen describes life and food in 20th century Russia, the Soviet Union, and former Soviet republics. Born in Moscow in 1963, Anya and her mother Larisa moved to Philadelphia in 1974. By telling the stories of her grandparents and parents, Anya describes each decade of the 20th century, along with the food popular then. Her Jewish grandmother Liza was from Odessa on the Black Sea, her grandmother Alla was an orphan born in Turkestan and raised by a Bolshevik feminist in Uzbekistan. Her grandfather Naum was an intelligence officer, and her father Sergei helped preserve Lenin’s body through science. Through visits to family with her mother and later travels in the former republics with her boyfriend, Anya immerses the reader in the food and culture of each place and time. Trained as a pianist at Julliard, she became a James Beard award-winning food writer. We learn that standing in lines in Moscow could be a social event, as was the case when her parents met in a line for ballet tickets. The alternating availability and scarcity of various foods, such as bread and corn, could make anyone obsess over food, especially if forced to use a communal kitchen or eat caviar in kindergarten. While I don’t know if I’ll be trying any of the recipes at the end of the book, Anya’s memoir really kept my interest.
Brenda

 



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