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Study Abroad!
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The Eurasian Cookbook
A Project of The School of Russian and Asian Studies
After an extended stay abroad, students will often bond with their host culture. Upon returning home, they can often find that they begin to feel homesick for the friends they made abroad, the places they frequented, and especially for foods they discovered.
From the delightfully simple pirozhki and hearty pelmeni and borsch to the surprisingly additive sweet-salty chak-chak and the exotic fizziness of kvass and tarkhun – all of these can easily become regular parts of student diets while abroad, and cravings after they return home.
SRAS therefore began a cookbook project to empower students to make these items at home. Each recipe comes with one of the best historical and cultural descriptions available online, and a healthy dose of Russian to help keep the language skills learned in Russia alive and well!
Приятного аппетита! Возвращайтесь к нам еще раз!
2013-04-15 - Oromo
2013-02-03 - Khatchapuri
2013-02-03 - Kharcho
2012-09-24 - Fermented Milk: An SRAS Guide
2012-09-24 - Vinegret
2012-09-20 - Pryanik
2012-08-30 - Okroshka
2012-04-05 - Kulich
2012-02-06 - Lagman
2012-02-05 - Pickling Russian Style
2012-02-04 - Chak-Chak
2011-07-01 - Tarkhun
2011-04-03 - Manti
2010-12-14 - Olivier Salad
2010-10-01 - Pelmeni
2010-09-02 - Kvass
2010-08-03 - Plov
2010-06-11 - Shashlyk
2008-10-23 - Beshbarmak, Borsok, Eggplant Salad (Kyrgyz Foodways)
2006-10-26 - Borsch, Okroshka, and Solyanka (Soup po Russkii)
2005-11-30 - Vodka Berries Romanoff and More "Naughty" Vodka Foods
2005-05-23 - A Brief Conceptual History of the Russian Diet
2005-03-09 - Blini
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