RUSS 206 Spring 2014 Topics in Russian Culture: Feasting and Fasting in Russian History

This course will use the methodology of food history to explore the broader historical, economic, and artistic conditions that gave rise to Russian culture. We will examine culinary practice as well as the social context of cooking and eating in Russia. In order to elucidate the important interplay between culture and cuisine, we will discuss such issues as the domestic roles of women and serfs, the etiquette of the table, the role of drinking and temperance movements, and the importance of feasts and fasts in the Russian Orthodox Church calendar. Short stories, memoirs, and cookery books will provide insight into class and gender differences, cooking techniques, and the specific tastes that characterize Russian cuisine. This class will present Russian culture from a predominantly domestic point of view that originates from the wooden spoon as much as from the scepter. Knowledge of Russian is not required.
Class Format: lecture/discussion
Requirements/Evaluation: active class participation, weekly response papers, one 6-page paper, midterm and final exams; participation in a communal feast
Additional Info:
Additional Info2:
Prerequisites: none
Enrollment Preference: students who can demonstrate an interest in Russian culture
Department Notes:
Material and Lab Fees:
Distribution Notes:
Divisional Attributes: Division I
Other Attributes: EXPE Experiential Education Courses,INST Russian + Eurasian Studies Electives
Enrollment Limit: 19
Expected Enrollment: 19
Class Number: 3745
CLASSES ATTR INSTRUCTORS TIMES CLASS NUMBER
RUSS206-01(S) LEC Topics in Russian Culture Division 1: Languages and the Arts Darra J. Goldstein
MR 2:35 PM-3:50 PM Jesup 206 3745
Course Search
Term:
Subject:
Catalog Number:
Division:
Distribution:
Subject Attributes:
Enrollment Limit:
Course Type:
Start Time: End Time:
Day(s):
Instructor First Name:
Instructor Last Name:
Keyword Search: