Eastern European cuisine is a generic term for the cuisine of Eastern Europe, including the Caucasus, but excluding most Balkan countries.
The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, Russian, Belarusian cuisine and Ukrainian cuisine show many similarities, yet differ considerably from Caucasian cuisine.
Books on Eastern European cuisine
- Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
- Montanari, Massimo, Il mondo in cucina (The world in the kitchen). Laterza, 2002
- Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
- Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4