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RECENT POSTS

DATE 8/14/2022

Join Artbook | D.A.P. at the Summer 2022 Shoppe Object Independent Home and Gift Show!

DATE 8/13/2022

Artbook @ MoMA PS1 presents Rachel TonThat and Irene Lee launching 'Six Endings and Some Beginnings'

DATE 8/13/2022

Artbook @ Hauser & Wirth Los Angeles Bookstore presents the launch of Johanna Drucker's ‘Inventing the Alphabet'

DATE 8/13/2022

'Cape Cod Modern' is a Summertime Staff Pick!

DATE 8/9/2022

Antwaun Sargent on Nick Cave in 'Forothermore’

DATE 8/7/2022

‘David Hammons: Body Prints, 1968–1979’ is Back in Stock!

DATE 8/4/2022

Hot Book Alert! 'Black Ivy: A Revolt in Style' is Back in Stock

DATE 8/2/2022

'Cy Twombly: Making Past Present' opens at the Getty!

DATE 7/30/2022

In 'Virgil Abloh: Figures of Speech,' a record of genius

DATE 7/27/2022

'Young, Gifted and Black: A New Generation of Artists' opens at Manetti Shrem Museum

DATE 7/25/2022

A comprehensive new survey on Dayanita Singh

DATE 7/22/2022

Magical, comprehensive Milton Avery exhibition opens at The Modern Art Museum of Fort Worth

DATE 7/18/2022

'George Byrne: Post Truth' is NEW from Hatje Cantz!


IMAGE GALLERY

Featured image, of shuba (dressed herring), aka "Herring in a Fur Coat," is reproduced from
CORY REYNOLDS | DATE 1/6/2016

CCCP COOK BOOK: True Stories of Soviet Cuisine

In their surprise-hit illustrated history/recipe book, the CCCP Cook Book: True Stories of Soviet Cuisine, noted food scholars Olga and Pavel Syutkin write, "The benefits and flaws of Soviet cuisine were closely interconnected. Centralized government exercised total control over every aspect of Soviet life, and food was no exception. A policy of using standardized recipes was enforced in every public catering establishment. At the time the Soviet Union was the largest country in the world, a multinational empire that spanning the Arctic Circle to the subtropics – it was clear that such an inflexible approach was doomed to failure. Moreover, deficiencies in the trade and distribution system lead to losses and plummeting quality of food. The entire public catering system was based on the principles of underinvestment and fraud. Because of cultural isolation the USSR was oblivious of culinary advances made in the rest of the world – information about new technologies and products, as well as broader developments in gastronomy – simply failed to penetrate its borders." Featured image is shuba (dressed herring), aka "Herring in a Fur Coat."

CCCP COOK BOOK

CCCP COOK BOOK

FUEL PUBLISHING
Hbk, 5 x 8 in. / 192 pgs / 95 color / 2 b&w.





Happy Mother's Day!

DATE 5/8/2022

Happy Mother's Day!