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Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter

In 1927 Nikolai Zabolotskii first began making public appearances with the young Leningrad poets Daniil Kharms and Aleksandr Vvedenskii. Kharms and Vvedenskii had been allied in an informal group called the Chinari, a name Kharms intended to signify "enfants terribles." In the autumn of 1927, however, they decided to join with Zabolotskii in the OBERIU (Ob"edinenie real'nogo iskusstva). The nucleus of this group was composed of Zabolotskii, Kharms, Vvedenskii, Konstantin Vaginov, Igor' Bakhterev, and Boris Levin, although at various times others participated in the OBERIU performances. It was not necessarily easy to become allied with the group: Kharms and Zabolotskii would test the creative potential of candidates by having them answer questions like "Where is your nose?" and "What is your favorite dish?"The OBERIU held readings in dormitories and military sections and at the Union of Poets and the Institute of the History of the Arts.