Mastering The Art Of Soviet Cooking (2013) - Plot & Excerpts
For the very first time ever, relatives weren’t there to embrace us at the airport. They still loved us, they claimed, but life now was different. Busier. Terrible airport traffic. Earlier that afternoon we’d been devouring an epic garden lunch under late-April cherry trees in Odessa. The city of my mother’s birth, that gaudy, piratical Soviet port of my childhood seaside vacations, had been transformed into a charming, smiley, semiglobalized city in very foreign Ukraine. We’d stopped over in Odessa to do family research—only to discover that second cousin Gleb, our closest local relative, had a broken nose, a prison past, and complete alcoholic amnesia. So we researched Odessa’s garlicky cooking instead, shopping up a storm at the boisterous Privoz market. Our suitcases bulged with wholesome Ukrainian lard, folkloric garlic-studded kolbasa, and buttery smoked kambala flatfish. None of this was presents for family. A month in the world’s fourth most expensive metropolis loomed ahead of us.
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