Darra Goldstein named Editor-in-Chief of CURED Magazine

CURED No. 1. Cover photo by John Hafner; art direction by Krista Ruane.

CURED No. 1. Cover photo by John Hafner; art direction by Krista Ruane.

Darra Goldstein has been named editor in chief of the new magazine CURED, which launched in October 2016 from Zero Point Zero Production, the company behind the PBS series Mind of a Chef and Anthony Bourdain’s Parts UnknownCURED is the first periodical to explore how age-old methods like salting, pickling, and fermenting inform the way we think about and consume food today. The inaugural issue covers topics ranging from the anthropological (Christmas pickle ornaments) and culinary (fermentation-themed restaurants) to health and wellness (the gut microbiota). The articles cover the globe, including bog butter in Ireland, Bombay Duck in Mumbai, tejuino in Guadalajara, pickled oysters on Martha’s Vineyard, cultured buttermilk in Senegal, and Nishiki Market in Kyoto. Printed on heavy stock, and designed by Emmy Award-winning art director Daniel de Graaf, CURED is visually stunning, a magazine to savor. To order a copy visit: http://curedmagazine.com

Praise for CURED

Goldstein awarded MacGeorge Fellowship at University of Melbourne

Soviet-era propaganda poster: "Hard work will ensure that the city has bread and the collective farms have machinery."

Soviet-era propaganda poster: “Hard work will ensure that the city has bread and the collective farms have machinery.”

Darra Goldstein has been awarded the 2016/2017 MacGeorge Fellowship to complete a piece of scholarly research and writing, hosted by the School of Languages and Linguistics at the University of Melbourne. The Fellowship includes a residency at the historic Ballengeich home, bequeathed to the University by the artist, arts patron and arts educator Norman MacGeorge as part of a larger gift supporting scholarship. Goldstein will complete a book chapter and scholarly article during her residency, investigating the role of food in the “utopian experiment” that was the Soviet Union.

“By 1922, the Soviet Ministry of Enlightenment was already theorizing the conditions under which politically and socially liberated Soviet citizens would thrive,” Goldstein says.
 “No aspect of life went untouched in the government’s efforts to transform the essential structure of society: literacy, hygiene, and nutrition were all part of the educational campaigns. In particular, the Soviets demonized the nuclear family with its personal rather than collective values. Women had to be liberated from familial burdens and demands, most famously those involving the kitchen. By the mid-1920s the Soviet government had come up with a radical idea: massive factory-kitchens to feed the collective rather than the individual. The public preparation and serving of meals offered a crucial opportunity to remove individuals from unhealthy domestic environments.”
During her residency Goldstein plans to explore the rise and fall of the factory-kitchens, as well as other culinary aspects of the alleged utopia that flourished under Stalin, such as the promotion of hygienic government shops over traditional farmers markets; the advancement of “ethnic” recipes from the constituent Soviet republics to further ideals of national unity; and the creation of a myth of abundance through lavish vitrines, colorful posters, illustrated cookbooks, and mass carnivals that harked back to medieval European practice.
For more information, read the press release here.

A New Cookbook After 20 Years, Coming October 13th!

Fire_Ice_CoverBringing the best of Scandinavian home cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, recipes in Fire and Ice illustrate the glorious and diverse flavors of classic Nordic cooking, and have been tailored for home cooks of all abilities. Author Darra Goldstein, the foremost American authority on this region, offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire and Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture.

The Oxford Companion to Sugar and Sweets is the featured review in the summer issue of the TLS

The Oxford Companion to Sugar and Sweets is the featured review in the double summer issue of the TLS, which sports a candy cane on the cover.

Click here to read the TLS review.

The New Green Cuisine

“WITH SPRING IN the air, a young man’s fancy turns to love, or so Tennyson would have us believe. Likewise, as St. Patrick’s Day approaches, thoughts inevitably turn to corned beef and cabbage. Why not try something different this year, a dish that better captures the elemental beauty of Irish cooking? I have in mind the Cork specialty of spiced beef, a home-cured brisket fragrant with black pepper and allspice. Served hot in its own gravy, or sandwiched cold between slices of soft brown Irish soda bread, this aromatic beef with deep, earthy flavors offers welcome respite from corned beef’s salty predictability.”

Read the whole article here: The New Green Cuisine (as seen on the Wall Street Journal).

Distinguished Fellow in Food Studies

Darra has been named Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto.

Oxford Companion to Sweets

Darra has been named Editor-in-Chief of the new Oxford Companion to Sweets, which will follow the influential Oxford companions to Food, Wine, and Beer. The volume will include approximately 1,000 entries, focusing on the history, production, and enjoyment of sweets, with regional entries, biographies of influential people, famous and beloved candies, confectionary, desserts, spoon sweets, and ices, as well as production techniques, equipment, accoutrements, ingredients, the science of sweetness, the history of sweets, and more!

Stayed tuned for 2015 publication.

A Taste of Russia, 30th Anniversary edition

A Taste of Russia: A Cookbook of Russian Hospitality has just been released in a new 30th Anniversary edition. You can purchase it here, on Amazon.

The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary edition of A Taste of Russia has been revised and updated with a new preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.

A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer.

James Beard Foundation Journalism Award




Darra received the 2012 James Beard Foundation Journalism Award for Publication of the Year for Gastronomica: The Journal of Food and Culture. The journal shared the prize with Amanda Hesser and Merrill Stubbs’s Food 52.

The awards committee cited the journal for “proving that food can be the catalyst for meaningful and serious discussions about culture, history, literature, art, and politics. Founding Editor Darra Goldstein has turned her enthusiasm for food into a substantive and intelligent publication that influences us all. In addition to editing Gastronomica, Darra is a Professor of Russian at Williams College. She is a quintessential example of the diverse and unexpected personalities you’ll find talking about food at Gastronomica, where poets, artists, professors, opinion makers, and pundits bring a stimulating breadth of perspectives to the table. In our digital age of fleet tweets, trendy headlines, and the battle to grab readers’ attention in an increasingly crowded space, Gastronomica reminds us that curiosity, hard thought, and great writing are award-worthy values.”