![]() … Everyone is into comparing the baguettes and the croissants like they do in London. Eric Kayser opened a franchise in Moscow. Now here you see a loaf of bread for $10. You can’t do it at home.Ĭould you talk about bread? Russian bread is very famous, and the bread lines were very famous. We used to buy them, they cost 6 kopeks apiece, they were so industrial. … What we really missed is the Mikoyan kotlyeti. That kind of adds a layer of richness and complexity. Our country had a traumatic, difficult history and a lot of it was connected with the food… Everything we ate was produced by this horrible state that we fled. You can’t separate the politics from these idealized childhood memories. It’s what I called the poison madeleine factor. ![]() It’s about being stuck behind the Iron Curtain and having this wanderlust and this wild curiosity. We had no idea what they were but just saying these foreign words filled us with longing and yearning. ![]() ![]() We fantasized about everything related to food from the prerevolutionary cuisine of Chekhov and Gogol and Tolstoy, which we read about … but we couldn’t really taste because all the ingredients were gone.Īnd it’s a lot about my mother fantasizing about foreign cuisines that again she read about in Proust or in Hemingway and she concocted these dishes, calling them, you know, pot au feu or pizza or whatever. The book is as much about not having food as it is about feasting. ![]()
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