Slavic and Eastern European Studies: Cook Books & Food Culture

40 Degrees East by Nicholas Ermochkine; Peter Iglikowski

Adventures in the Slavic Kitchen: A Book of Essays with Recipes by Igor Klekh

Black Earth, White Bread by Susanne A. Wengle

Bread and Salt: A social and economic history of food and drink in Russia by R. E. F. Smith; David Christian

Classic Russian Cooking by Elena Molokhovets; Joyce Toomre (Translator)

Communist Gourmet: The Curious Story of Food in the People’s Republic of Bulgaria by Albena Shkodrova

Davai! the Russians and Their Vodka by Edwin Trommelen; David Stephenson (Translator)

Food and Drink in Medieval Poland by Maria Dembinska; Magdalena Thomas (Translator)

Food and Everyday Life in the Postsocialist World by Melissa L. Caldwell (Editor)

Food Culture in Russia and Central Asia by Glenn R. Mack; Asele Surina

Food in Russian History and Culture by Musya Glants (Editor); Joyce Toomre (Editor)

Ingredients of Change: The History and Culture of Food in Modern Bulgaria by Mary C. Neuburger

The Kingdom of Rye by Darra Goldstein

Living Water by David Christian

Russian Cuisine in Exile by Alexander Genis; Petr Vail; Angela Brintlinger (Edited and Translated by); Thomas Feerick (As told to)

Seasoned Socialism by Anastasia Lakhtikova, et. al.

What's Cooking in the Kremlin: from Rasputin to Putin, how Russia built an empire with a knife and fork by Witold Szablowski; Antonia Lloyd-Jones (Translator)