Relevant bibliographies by topics / Russian Cooking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Russian Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Russian Cooking"

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Nalibow, Kenneth L., L. K. Coachman, and Marina Coachman-Tarlinskaja. "Cooking Russian in America." Slavic and East European Journal 35, no. 3 (1991): 462. http://dx.doi.org/10.2307/308683.

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Nalibow, Kenneth L., Elena Molokhovets, and Joyce Toomre. "Classic Russian Cooking: A Gift to Young Housewives." Slavic and East European Journal 38, no. 1 (1994): 207. http://dx.doi.org/10.2307/308579.

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Korbmakher, Tatyana V. "Compositional and linguistic features of Russian Germans recipes." NSU Vestnik. Series: Linguistics and Intercultural Communication 17, no. 4 (2019): 38–48. http://dx.doi.org/10.25205/1818-7935-2019-17-4-38-48.

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The article is concerned with the issue of linguistic specificity of small-sized texts, describing their text structure (also referred to as composition) as well as linguistic properties and characteristics. A cooking recipe may be defined as a specific genre of this text category. In particular, the paper aims to describe semantic structure and linguistic features of the oral cooking recipes of the Russian Germans collected during a dialectal expedition in Krasnoyarsk region, Siberia. Culinary recipes of Russian Germans may be regarded as an evidence of the preservation of their linguo-cultur
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Kondrashina, Yulia S., and Elena D. Andreeva. "CHINESE COOKING VIDEOS IN TERMS OF SUBTITLING." Sovremennye issledovaniya sotsialnykh problem 14, no. 4 (2022): 28–43. http://dx.doi.org/10.12731/2077-1770-2022-14-4-28-43.

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This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, th
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Grotskaya, Nina N., and Tatyana V. Korbmakher. "Phonetic and Prosodic Characteristics of the German Dialects in comparison to the Standard German Language (Based on the Cooking Recipes of Russian Germans)." NSU Vestnik. Series: Linguistics and Intercultural Communication 18, no. 1 (2020): 33–44. http://dx.doi.org/10.25205/1818-7935-2020-18-1-33-44.

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This article is devoted to the study of the linguo-culture of Russian Germans. The urgency and relevance of the topic motivated by modern realia and language problems at the present stage are shown. The linguistic significance of the study is due to the issue of preserving the linguo-culture, traditions and national identity by Russian Germans. Assimilation processes take on an irreversible character, and continuity in generations is lost. This is reflected in the loss of traditional culture elements and the language of the Germans as well as the perception of the culture- and languagerelated
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Christian, David, and Joyce Toomre. "Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives." Russian Review 53, no. 2 (1994): 306. http://dx.doi.org/10.2307/130837.

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Khisamutdinov, Amir, and Bai Xue. "On the History of Russian Catering Industry in China in the First Half of the XX Century." Journal of Economic History and History of Economics 23, no. 4 (2022): 663–86. http://dx.doi.org/10.17150/2308-2488.2022.23(4).663-686.

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The article is devoted to the features and traditions of the Russian catering industry in China, which started with the construction of the Chinese Eastern Railway. Harbin quickly developed into a major industrial city in northeastern China (now Heilongjiang Province, China). The restaurant opened at Railway Assembly of the Chinese Eastern Railway (1905) was really big, then came “Eden” (1906), and “Modern” (1913) which still works today. After the end of the Civil War in Russia (1922), the number of restaurants significantly increased: the Chinese as well as Russian emigrants could choose est
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Shiras, Natalie C., and David W. McFadden. "Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives (review)." NWSA Journal 12, no. 1 (2000): 203–7. http://dx.doi.org/10.1353/nwsa.2000.0022.

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Zhuchkova, Elena V., Anna A. Shageeva, and Svetlana A. Ivanova. "AUDIOVISUAL TRANSLATION OF GASTRONOMIC DISCOURSE (ILLUSTRATED BY JAMIE OLIVER’S COOKING SHOWS TRANSLATIONS FROM ENGLISH INTO RUSSIAN)." Sovremennye issledovaniya sotsialnykh problem 14, no. 3 (2022): 254–69. http://dx.doi.org/10.12731/2077-1770-2022-14-3-254-269.

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The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research.
 Purpose. The study aims to f
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Kashkina, E. V., and V. A. Fedorov. "SOME ASPECTS OF THE TRANSLATION OF MOROCCAN ETHNOGRAPHIC REALITIES FROM FRENCH INTO RUSSIAN." ВЕСТНИК ВОРОНЕЖСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА, no. 2(41) (December 24, 2023): 53–58. http://dx.doi.org/10.36622/mlmdr.2023.64.59.006.

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Problem Statement. French is present in a different status in most African states, often serving as an intermediary language between the local culture and the rest of the world and in close linguistic contact with local dialects, their vocabulary and realities. In Morocco it is enriched with neologisms reflecting the country's colorful, diverse and vibrant culture, including cooking traditions. Moroccan cuisine is considered one of the richest and most original in the world. It attracts a huge number of tourists, cooking enthusiasts and professionals. There is a need to consider and analyze th
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Dissertations / Theses on the topic "Russian Cooking"

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Shectman, Stanislav. "Cuisine Worlds: Professional Cooking, Public Eating, and the Production of Culture in Contemporary Moscow." Diss., Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/199925.

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Anthropology<br>Ph.D.<br>Based on ethnographic fieldwork among the individuals, groups, and institutions that comprise Moscow's contemporary restaurant industry, this dissertation explores the production and consumption of Moscow's postsocialist culinary culture and landscape. Approaching cuisine as both a social product and a cultural process, I examine the agents and avenues of the local globalization of culinary culture. In my analysis, these "agents" include restaurateurs, chefs, cooks, professional associations, and educators and educational institutions, among others. I attend to the var
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Smith, Alison Karen. "Cabbage and cuisine : food in Russia before the great reforms /." 2000. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:9990591.

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Books on the topic "Russian Cooking"

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Rita, Plotkin, ed. Cooking the Russian way. Lerner Publications Co., 2003.

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Rita, Plotkin, Wolfe Robert L. ill, and Wolfe Diane ill, eds. Cooking the Russian way. Lerner Publications, 1986.

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Goldstein, Darra. A taste of Russia: A cookbook of Russian hospitality. 3rd ed. Russian Life Books, 2012.

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Goldstein, Darra. A taste of Russia: A cookbook of Russian hospitality. HarperPerennial, 1991.

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Kropotkin, Alexandra. The best of Russian cooking. Hippocrene Books, 1997.

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Li︠a︡khovskai︠a︡, L. Russian cuisine. Art Publishers, 2000.

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Visson, Lynn. The Russian heritage cookbook. Casa Dana, 1998.

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Volokh, Anne. The art of Russian cuisine. Collier Books, 1989.

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Voropaeff, Leda. Russian-American feasts. Vantage Press, 1996.

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Goldstein, Darra. A taste of Russia. Sphere, 1987.

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Book chapters on the topic "Russian Cooking"

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Favre, Caroline. "Cooking for the Russian tsar on an imperial tour." In Eating on the Move from the Eighteenth Century to the Present. Routledge, 2023. http://dx.doi.org/10.4324/9781003327820-12.

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Toomre, Joyce, and Elena Molokhovets. "Classic Russian Cooking." In The Russia Reader. Duke University Press, 2010. http://dx.doi.org/10.1215/9780822392583-024.

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Khairov, Shamil, and John Dunn. "Food Cooking Restaurants." In Russian For All Occasions. Routledge, 2019. http://dx.doi.org/10.4324/9781315660226-15.

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Trotter, David. "Gissing’s Fry-ups: Mess, Waste, and the Definition of Working-Class Culture." In Cooking With Mud. Oxford University PressOxford, 2000. http://dx.doi.org/10.1093/oso/9780198185031.003.0008.

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Abstract No English novelist ever served a more strenuous apprenticeship in the trade of novel-writing than Arnold Bennett. The letters he wrote in the 1890s, while preparing himself for the composition of his first novel, A Man from the North (1898), display a wide-ranging knowledge of English, French, and Russian literature. In his view, Turgenev, ‘the Bach of fiction’, reigned supreme, with the Goncourts and Maupassant not far behind; George Moore came a respectable fourth.1 It would certainly be possible to consider turn-of-the-century English fiction under the aspect of an avoidance of Naturalism.
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Trotter, David. "Modernity and its Discontents: Flaubert, Manet, Zola, Cezanne, Maupassant." In Cooking With Mud. Oxford University PressOxford, 2000. http://dx.doi.org/10.1093/oso/9780198185031.003.0007.

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Abstract In 1861, a painting in a London gallery provoked a sharp dis agreement between two visitors. The visitors were George Eliot and the writer and political economist Harriet Martineau. The painting depicted a stork killing a toad. Martineau attacked it on the grounds of coarseness and amorality. Eliot defended it, on the grounds that art must show the world as it is, rather than as it ought to be. No one, I imagine, is going to argue that English and Russian fiction of the 1860s and 1870s put this theory comprehensively into practice: in Dostoevsky as in Dickens, in Turgenev as in Trollope, life as it ought to be casts a long shadow over life as it is. In France, however, they do things differently. Toad-killings of one kind or another play a large part in the new methods and subject matters developed, often on the pattern of Flaubert’s Sentimental Education, by Emile Zola and his followers. Naturalism’s subject matter was modern life figured as cesspool or isolation ward; its literary method was toxicity. It articulated, and took care to provoke in its readers, both horror and disgust.
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Louth, Andrew. "Bulgakov and Russian Sophiology." In Selected Essays, Volume II. Oxford University PressOxford, 2023. http://dx.doi.org/10.1093/oso/9780192882820.003.0035.

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Abstract Although unquestionably inspired by Solov′ev, Bulgakov’s earliest reflection on sophiology grew out of his early academic profession as an economist. Economic activity—the realm of arts and crafts, ploughing, planting, and reaping, cooking, making clothes, building houses and towns—is continuing the work of divine Sophia, the wisdom of God, and extends to include more developed forms of art. Seen as sophianic, in this way, it avoids the danger of treating nature as there for human use and exploitation, and recapitulates stages in Bulgakov’s own return to his ancestral faith. Wisdom therefore constitutes an ‘in-between’, such as were Plato’s forms: an in-between that expresses God’s presence in the created order. For Bulgakov Sophia, in both its uncreated and created forms, is essential for grasping creation as God’s.
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Gray, PJ, and Stanley Hunter. "Russian River Oven-Baked Fish." In Bear Cookin’. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-77.

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Lanner, Ronald M. "Other Arrangernents." In Made for Each Other. Oxford University PressNew York, NY, 1996. http://dx.doi.org/10.1093/oso/9780195089028.003.0007.

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Abstract When The Enlightened Czar Alexander II of the Russian Empire ordered “cedar-pines”-kedr-to be planted in Finland and Sweden in the 1860s, he had no idea that a century later they would nurture kedrovka, the pine nut-eating birds that liven autumn in Siberia. The 1860s had been years of famine in his western duchies, and the czar’s order was intended to provide long-lived trees that would bear nutritious nuts for many years as a hedge against future crop failures. Kedr nuts were an esteemed food and a source of cooking oil in Siberia, so it seemed only natural to spread this useful tree beyond its precincts. But in Finland the czar’s order was not taken seriously, and resulted mainly in the pro forma establishment of handsome pines for shade in parks, railway stations, and other public places. A seed had been planted, however, and a new tree was introduced into the country.
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Giordano, Alessio, Michele Salvatori, and Vittorio Springfield Tomelleri. "«Da qualche parte si veglia ancora...». La poesia «Сидзӕргӕс» di Kosta Chetagurov." In Eurasiatica. Fondazione Università Ca’ Foscari, 2020. http://dx.doi.org/10.30687/978-88-6969-453-0/003.

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Among the poems of Kosta Khetagurov included in the collection Iron Fændyr (Ossetian Lyre), the one entitled “Sidzӕrgӕs” (‘Widow’, literally ‘Mother of Orphans’) deserves particular attention. Written probably at the end of the 1880s, the text describes a tragic familiar scene with an unhappy end. The portrait of a young woman, cooking a soup, and her five hungry children, sitting around the hearth and eagerly awaiting the dinner, is one of the most tearful and emotional scenes, well-known and beloved by all Ossetians. The present article presents a multi-layered analysis of the text. The introduction provides relevant biographical and historical information on “Sidzӕrgӕs” and its historical, cultural and literary environment. The Italian literal translation is followed by an interlinear gloss: the first line contains a phonetic-phonological transcription of the text; the second features a semantic and morphosyntactic interpretation of the Ossetic text. In the appendices, beside a cognate poem, written by Kosta in Russian (“V burju”), the reader will find two previously unpublished typescript German translations of “Sidzӕrgӕs”, from the archive of Gappo Baev (Berlin State Library).
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Burnaby, Frederick. "Information about Khiva—Cold in Russia—East Wind—Russian Authorities —Count Schouvaloff—General Milutin—Christianity and Civilization— Anglo-Russian Railways in Central Asia—Preparations for the Journey —The Sleeping Bag—Cockle’s Pills—Arms—Instruments—Apparatus for Cooking." In A Ride to Khiva. Oxford University PressNew York, NY, 1997. http://dx.doi.org/10.1093/oso/9780192880505.003.0002.

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Abstract Having once resolved to go to Central Asia, the next question was how to execute my intention. On returning to England from Africa I eagerly read every book that could be found, and which seemed likely to give any information about the country which I proposed to visit. Vambdry’s “Travels,” Abbott’s “From Herat to Khiva,” and MacGahan’s “ Campaigning on the Oxus,” were each in turn studied. Judging by the difficulties that the gallant correspondent of the New York Herald had to overcome before he carried his project of reaching Khiva into execution, I felt convinced that the task I had laid out for myself was anything but an easy one.
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Conference papers on the topic "Russian Cooking"

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Chakubaevа, J. K., and B. S. Maykanov. "COMPARATIVE EXAMINATION OF IMPORTED AND DOMESTIC HORSE MEAT IN THE MARKETS OF NUR-SULTAN." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.498-503.

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The article presents comparative studies of imported and domestic horse meat in the markets of Nur-Sultan. The smell, consistency, and cooking sample had minor differences, and these deviations were in the meat on the Shapagat market. Horse meat from the Russian Federation in appearance (organoleptic indicators) still has some differences from the meat of local producers.The reaction of the peroxidases of horse meat from Russia in all markets turned from blue to brown shade of RK as well from blue to brown, the reaction of copper sulphate in all samples showed one result, no flakes, characteri
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Kumeiko, T. B. "CHARACTERISTIC OF NEW RUSSIAN RICE VARIETIES HARVESTED IN 2020 BY LITTLE'S SAMPLE AND COOKING INDICATORS." In «Breeding, seed production, cultivation technology and processing of agricultural crops». Federal State Budgetary Scientific Institution Federal Scientific Rice Centre, 2021. http://dx.doi.org/10.33775/conf-2021-94-96.

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Woodward, Jay, and Michelle Kwok. "CREATING A VIRTUAL STUDY ABROAD EXPERIENCE TO RUSSIA." In International Conference on Education and New Developments. inScience Press, 2021. http://dx.doi.org/10.36315/2021end141.

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COVID-19 has drastically altered our world. Though travel is halted, global education does not have to stop. We used this time to reconceive the notion of study abroad and designed a study abroad program that could be facilitated virtually and enhanced with face-to-face classroom interaction. We were inspired to embark on this journey for several reasons. First, the realities of the pandemic create risks associated with international travel. Second, international experiences need to be more accessible–more students should be able to participate in global education, even if they do not have the
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Leshchinskaya, Alexandra. "A. Leshchinskaya. MICROWAVE WOOD CHIP TREATMENT USE IN CHEMICAL PULP MANUFACTURING (TECHNICAL-ECONOMIC ASSESMENT)." In Ampere 2019. Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9706.

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MICROWAVE WOOD CHIP TREATMENT USE IN CHEMICAL PULP MANUFACTURING (TECHNICAL-ECONOMIC ASSESMENT) A. Leshchinskaya Plekhanov Russian University of Economics. 36 Stremyannyy Pereulok, 115093 Moscow, Russia, e-mail: alixfl@mail.ru] Keywords: chemical pulping, microwave wood modification, pulp, softwood, wood chips. Large volumes of cellulose are produced from wood chips by chemical methods. Low permeability of many wood species causes problems in the chemical pulp industry. These include: very long cooking times, high chemical consumption, large material losses, high energy consumption, and enviro
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SHavlaeva, T. M. "Early Chechen cooking traditions." In SCIENCE OF RUSSIA: TARGETS AND GOALS. "Science of Russia", 2019. http://dx.doi.org/10.18411/sr-10-08-2019-40.

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Петрова, Е. В. "FORMATION OF STUDENTS FLEXIBLE SKILLS IN THE SYSTEM OF SKILL COMPETITIONS AT PROFESSIONAL EDUCATIONAL ORGANIZATIONS." In «ОБРАЗОВАНИЕ БУДУЩЕГО» Материалы III Всероссийской научно-практической конференции с международным участием. Crossref, 2022. http://dx.doi.org/10.34708/gstou.2022.99.11.031.

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В настоящей статье рассматривается проблема формирования гибких навыков студентов профессиональных образовательных организаций во взаимосвязи с конкурсами профессионального мастерства. Цель статьи: описать основополагающие понятия темы с опорой на источники научной литературы различных ученых, в том числе выявить взаимосвязь гибких навыков и их компонентов, входящих в процесс формирования студентов в результате их участия в чемпионате «WorldSkills Russia» по компетенции «Поварское дело». This article deals with the problem of the formation of flexible skills of students of professional educati
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Small, Dorothy S. "Technical Considerations in a Zero Energy Home." In ASME 2008 2nd International Conference on Energy Sustainability collocated with the Heat Transfer, Fluids Engineering, and 3rd Energy Nanotechnology Conferences. ASMEDC, 2008. http://dx.doi.org/10.1115/es2008-54179.

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Building a zero energy home requires several major considerations: site selection for the home; considerations to use less; conservation of what you produce; and evaluation the best choices of renewable resources. This paper discusses the use of climate data collection software, heat loss and heat gain considerations and software; how to achieve a zero energy building and qualifying as a LEED (Leadership in Energy and Environmental Design) Certified Platinum home. Site selection is the first step. This first step can be taken after you have identified your goals. What alternative energy system
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Volkova, Olga, Oksana Besschetnova, and Alla Ostavnaja. "DISTANCE EDUCATION AS A WAY OF SAVING ETHNIC AND CULTURAL IDENTITY OF MIGRANT CHILDREN." In eLSE 2017. Carol I National Defence University Publishing House, 2017. http://dx.doi.org/10.12753/2066-026x-17-038.

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The relevance of the research topic is determined by the fact that the number of people involved in the international migration process is increasing annually. On the one hand, it is important to integrate migrant children into the social and cultural system of the host country. On the other hand, it should be taken into account the issue of preserving of their ethnic and cultural identity. In this regard, preserving ethnic and cultural identity of children who migrate with their parents is an important issue. The purpose of this article is to show the opportunity of using distance education m
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