Ukraine: Food and History (O. Braichenko, 2020) tells about the past and present of Ukrainian cuisine. It includes recipes of dishes that everyone can cook and local products, which together present Ukraine’s cultural diversity and rich heritage. Learn from the book about the culinary traditions of Ukraine which are still alive nowadays, as well cooking techniques, and ways of product preservation. The authors pay special attention to the way Ukrainian cuisine is presented whether during a diplomatic reception or a family dinner. Since table setting, and decoration also create atmosphere of the event and guests’ experience.

This book is available open access here. 

Nataliya Shpylova-Saeed has a Ph.D. in Slavic languages and literatures (Indiana University, 2022). Her dissertation explores contested memory focusing on Ukraine and Russia. She also holds a Ph.D. in American literature (Taras Shevchenko Institute of Literature, National Academy of Sciences of Ukraine, 2007). In her dissertation on Richard Brautigan, she focuses on postmodernism in American literature. Currently, she is Visiting Assistant Professor in the Department of Russian and Eurasian program at Colgate University (Hamilton, NY).

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