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Ingredients of ChangeÌýexplores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people.ÌýChanges in Bulgarian cooking and cuisine, Mary C. Neuburger shows, were driven less by nationalism than by the circulation of powerful food narratives—scientific, religious, and ethical—along with peoples, goods, technologies, and politics.

About the speaker:

Mary NeuburgerÌýis a Professor of history, the Director of the Center for Russian, East European, and Eurasian Studies (CREEES), and the Chair of Slavic and Eurasian Studies at the University of Texas (UT) of Austin. She is the author of three books on Bulgarian history:ÌýThe Orient Within: Muslim Minorities and the Negotiation of Nationhood in Modern BulgariaÌý(Cornell 2004).ÌýBalkan Smoke: Tobacco and the Making of Modern BulgariaÌý(Cornell, 2012), andÌýIngredients of Change: The History and Culture of Food in BulgariaÌý(Cornell, 2022). Dr. Neuburger is also the co-editor with Paulina Bren ofÌýCommunism Unwrapped: Consumption in Cold War Eastern EuropeÌý(Oxford, 2012) and has authored numerous articles on Bulgarian history. She currently co-leads the Balkan Circle seminar series, which she inaugurated at UT, and is the co-editor of theÌýJournal of Contemporary History.

The event will be chaired byÌýDr Piro Rexhepi.

This will be an in-person event.