Eastern Influence on Russian Cuisine

37. One notable exception is Darra Goldstein’s article “The Eastern Influence on Russian Cuisine,” in Current Research in Culinary History: Sources, Topics, and Methods (Boston: Culinary Historians of Boston, 1986) 20–26. Although our emphases sometimes differ, my essay basically follows Goldstein’s outline. For the purposes of this discussion, “East” is used in a very broad sense to include Arab and Mongol cultures as well as Chinese—in fact anywhere except Western Europe, the Americas, Africa, and Oceania.

Part of