An excerpt from 'Mastering the Art of Soviet Cooking: A Memoir of Food and Longing' by Anya Von Bremzen
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Anya von Bremzen (New York 2013)
That summer John and I went recipe collecting in the romantic, mountainous Caucasus. Reaching Tbilisi, we found the histrionic Georgian capital still reeling in shock. On April 9, Moscow’s troops had killed twenty protesters, mostly young women. Everywhere, amid balconies jutting from teetering houses and restaurants dug into cliffs around the Kura River, Tbilisians seethed with opulent rage, calling down terrible curses on Moscow. The Kremlin, meanwhile, blamed the massacre on local officials.
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