General histories
Darra Goldstein, The Kingdom of Rye: A Brief History of Russian Food (Oakland: University of California Press, 2022).
Alison K. Smith, Cabbages and Caviar: A History of Food in Russia (London: Reaktion Books, 2021).
R. E. F. Smith and David Christian, Bread and Salt: A Social and Economic History of Food and Drink in Russia (Cambridge: Cambridge University Press, 1984).
Ol’ga and Pavel Syutkin, Russkaya kukhnya: ot mifa k nauke (Moscow: Novoe literaturnoe obozrenie, 2022).
Susanne A. Wengle, Black Earth, White Bread: A Technopolitical History of Russian Agriculture and Food (Madison: University of Wisconsin Press, 2022).
Special subjects
Igor Bogdanov, Lekarstvo ot skuki, ili Istoriya morozhenogo (Moscow: Novoe literaturnoe obozrenie, 2007).
Melissa Caldwell, Dacha Idylls: Living Organically in Russia’s Countryside (Berkeley: University of California Press, 2011).
Dinner is Served: The Russian Museum Culinary Companion, ed. Evgenia Petrova (St Petersburg: Russian Museum, 2013).
Evgeny Dobrenko, ‘Gastronomicheskii kommunizm: vkusnoe vs. zdorovoe’, Neprikosnovennyi zapas, no. 2 (2009) <https://magazines.gorky.media/nz/2009/2/gastronomicheskij-kommunizm-vkusnoe-vs-zdorovoe.html>.
Peter Gatrell, The Tsarist Economy (London: Batsford, 1982), chapter 4.
_______, ‘Feeding Russia’ in Russia's First World War: A Social and Economic History (Harlow: Routledge, 2005).
Musya Glants and Joyce Toomre (eds.), Food in Russian History and Culture (Bloomington: Indiana University Press, 1997).
Irina Glushchenko, Obshchepit: Mikoyan i sovetskaya kukhnya (Moscow: Vysshaya shkola ekonomiki, 2015).
Wendy Z. Goldman and Donald Filtzer (eds.), Hunger and War: Food Provisioning in the Soviet Union during World War Two (Bloomington: Indiana University Press, 2015).
Adrianne Jacobs, ‘V. V. Pokhlëbkin and the Search for Culinary Roots in Late Soviet Russia’, Cahiers du monde russe, vol. 54, no. 1 (2013), pp. 165-86.
_______, ‘An Empire in Aspic: Popularizing National Cuisines in Late Soviet Russia’, The Soviet and Post-Soviet Review, vol. 50, no. 1, pp. 8-39.
Catriona Kelly, ‘Leningrad Cuisine/La cuisine leningradaise: A Contradiction in Terms?’, Forum for Anthropology and Culture, no. 9 (2013), pp. 245-82.
_______, ‘Sweet Dreams: Cakes, Confectionery, and the Transformation of the Soviet Kitchen, 1950s-1980s’, in Languages of Food and Belonging, ed. Alexandra Grigorieva (in preparation).
Diane Koenker, ‘The Taste of Others: Soviet Adventures in Cosmopolitan Cuisines’, Kritika, vol. 19, no. 2 (2018), pp. 243-272.
Anna Kushkova, ‘Surviving in the Time of Deficit: Food and the Narrative Construction of a
“Soviet Identity”, in Mark Bassin and Catriona Kelly (eds.), Soviet and Post-Soviet Identities (Cambridge: Cambridge University Press, 2012), pp. 276-95.
Anastasia Lakhtikova, Angela Brintlinger, and Irina Glushchenko (eds.), Seasoned Socialism: Gender and Food in Late Soviet Everyday Life (Bloomington: Indiana University Press, 2019).
Natal’ya Lebina, ‘Plyus destalinizatsiya vsei edy… (Vkusovye prioritety epokhi khrushchevskikh reform: Opyt istoriko-antropologicheskogo analiza)’, Teoriya mody, vol. 21 (2011), pp. 213–42.
Lev Lur’e, Sosedskii kapitalizm: Krest’yanskie zemlyachestva Peterburga kontsa XIX-nachala XX veka (St Petersburg: izdatel’stvo Evropeiskogo universiteta, 2020).
Mary McAuley, Bread and Justice: State and Society in Petrograd, 1917-1922 (Oxford: Clarendon Press, 1991).
David Moon, The Plough that Broke the Steppes: Agriculture and Environment on Russia’s Grasslands, 1700-1914 (Oxford: Oxford University Press, 2013).
Gian Piero Piretto, ‘Tasty and Healthy: Soviet Happiness in One Book’ in Marina Balina and Evgeny Dobrenko (eds.), Petrified Utopia: Happiness Soviet Style (London, 2009), pp. 79-96.
Maria Pirogovskaya, ‘Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950s-1980s’, Journal of Modern European History, vol. 15, no. 3 (2017), pp. 330-49.
Erik Scott, ‘Edible Ethnicity: How Georgian Cuisine Conquered the Soviet Table’, Kritika, vol. 13, no. 4 (2012), pp. 831-58.
Alison K. Smith, Recipes for Russia: Food and Nationhood under the Tsars (DeKalb IL: Northern Illinois University Press, 2008).
Jenny Leigh Smith, Works in Progress: Plans and Realities on Soviet Farms (New Haven: Yale University Press, 2014).
Susan Smith-Peter, ‘Sweet Development: The Sugar Beet Industry, Agricultural Societies and Agrarian Transformations in the Russian Empire, 1818‑1913’, Cahiers du monde russe, vol. 57, no. 1 (2016) <https://doi.org/10.4000/monderusse.8334>.
Joyce Toomre, Classic Russian Cooking: Elena Molokhovets’s A Gift for Young Housewives (Bloomington: Indiana University Press, 1992).
Cookbooks
Simon Bajada, Baltic: New and Old Recipes from Estonia, Latvia and Lithuania (London: Hardie Grant, 2019).
Nataliya Bragina, Kulinarnaya kollektsiya Natalii Braginoi (Moscow: Novoe literaturnoe obozrenie, 2001).
Carla Capalbo, Tasting Georgia: A Food and Wine Journey (London: Pallas Athene, 2017).
Lesley Chamberlain, The Food and Cooking of Russia (Harmondsworth: Penguin, 1982).
Pamela Davidson, ‘Russian Food’ in Jane Grigson, The Observer Guide to European Cookery (London: Michael Joseph, 1983).
_______, ‘Recipes from the Soviet Union’ in Alan Davidson, North Atlantic Seafood (Harmondsworth: Penguin, 1986).
Darra Goldstein, Beyond the North Wind: Recipes and Stories from Russia (Berkeley CA: Ten Speed Press, 2020).
Olia Hercules, Mamushka (London: Mitchell Beazley, 2015).
_______, Kaukasis: A Culinary Journey through Georgia, Azerbaijan, and Beyond (London: Mitchell Beazley, 2017).
Claudia Roden, The Book of Jewish Food (London: Allen Lane, 1997).
Olga and Pavel Syutkin, CCCP Cook Book: True Stories of Soviet Cuisine, trans. Ast A. Moore (London: FUEL, 2015).
Alissa Timofeeva Salt and Time: Recipes from a Russian Kitchen (London: Mitchell Beazley, 2019).
Anya Von Bremzen, Mastering the Art of Soviet Cooking (New York: Crown, 2013).
