“Cuisine and the Construction of Russian National Identity” Talk by Dr. Darra Goldstein, Williams College

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She is currently the editor-in-chief of Cured, a new magazine on the art and science of fermentation. She has published widely on literature, culture, art, and cuisine. She is the author of five cookbooks: A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), The Winter Vegetarian, Baking Boot Camp at the CIA (IACP award finalist), and Fire + Ice: Classic Nordic Cooking. Dr. Goldstein has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity, and under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005.

This keynote talk is part of the Institute for Historical Studies' “The Invention of Food” conference, taking place Thursday and Friday, April 27-28, in CLA 1.302B. Featuring UT History faculty and over a dozen scholars visiting from across the United States, the United Kingdom, and Mexico, this two-day event explores four key themes: Food and Taste in the Early Modern Period; Food Science and Technology; Food and National Identity; and Race, Ethnicity, Migration and the Making of American Foodways.

Free and open to the public, but registration is required.
Questions/Contact: cmeador@austin.utexas.edu

Hosted by the Institute for Historical Studies, with generous co-sponsorship of the Department of History and the Center for European Studies.

Thursday, April 27, 2017 at 5:30pm to 6:30pm

Liberal Arts Building (CLA), 1.302B
305 23RD ST E, Austin, Texas 78712

Event Type



College of Liberal Arts

Target Audience

Students, Faculty, General Public



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