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From Gruyère to Gatchina: The Meanings of Cheese in Modern Russia

Thursday, November 7, 2019 @ 3:30 pm5:00 pm

Although Russia has an extensive tradition of dairy products including fresh cheese, ripened and aged cheeses were introduced from abroad at least by the seventeenth century, and they immediately took on all sorts of new meanings. Cheese was a commodity, an object of international trade. Cheese was the product of technology that Russians came to hope to master. And cheese was part of the world of taste and cultural change, finding its place on the tables of the elite and, eventually, of a wider population.

Alison K. Smith is a professor of history at the University of Toronto. Her research has focused on the social and cultural history of Imperial Russia. Her work on the history of food in Russia includes Recipes for Russia: Food and Nationhood under the Tsars and a forthcoming general history of food in Russia to be published by Reaktion Books. Recent work on the palace and town of Gatchina, outside St. Petersburg, has also uncovered a secret history of cheese in the region, some of which has appeared on russianhistoryblog.org.

Details

Date:
Thursday, November 7, 2019
Time:
3:30 pm – 5:00 pm
Event Category:
Event Tags:
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Website:
http://jordanrussiacenter.org/event/from-gruyere-to-gatchina-the-meanings-of-cheese-in-modern-russia/

Venue

Jordan Center for the Advanced Study of Russia
19 University Place, 2nd Floor
New York City, NY 10003 United States
Phone
212.992.6575
View Venue Website

Organizer

Jordan Center for the Advanced Study of Russia (NYU)
Phone
212.992.6675
Email
jordan.russia.center@nyu.edu
View Organizer Website