RUS 214 - Comrades in the Kitchen: Russian Food and Culture in the Soviet Century

4 credits (Fall or Spring)

Drawing from literature, cookbooks, cultural histories, art, film, folklore, and memories, this course explores how food and food culture reflects the human experience in Russia, with particular focus on the Soviet twentieth century: from the Russian Revolution of 1917 to the dissolution of the Soviet Union in 1991. A central part of our course involves experiential learning through hands-on practice of the preparation and consumption of Russian and Soviet food.

Prerequisite: None.
Note: Plus-2 option available.
Foreign language option available in Russian for course and +2.
Instructor: Armstrong