Albena Shkodrova

Postdoctoral researcher at the Institute for Social Movements at the Ruhr-University of Bochum. She is the author of the monographs Communist Gourmet: The curious story of food in the People’s Republic of Bulgaria (CEU Press, 2021) and Rebellious Cooks and Recipe Writing in Communist Bulgaria (Bloomsbury, 2021) and of numerous academic and non-academic articles on the history of food, Cold war and gender in Bulgaria and South-Eastern Europe. She is a member of the editorial board of Food and History Journal, of the RG Modernity and Society 1800–2000 of KU Leuven and is a fellow of the Centre for Russian Studies at KU Leuven.

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Articles by Albena Shkodrova

  1. Radical reformers or not quite? From vegetarianism to communist nutrition in Bulgaria: contrasts and continuities (1925–1960)

    This article investigates the ideas of correct and modern nutrition during the early communist period in Bulgaria and outlines their relationship to previously existing ideas and practices. The research reveals the multiple influences of pre-communist food ideologies, particularly those of the vegetarian movement that flourished in the country in the 1920s and 1930s. It questions the propaganda claim that the communist regime introduced a radically new understanding of and approach to nutrition. It also suggests that there were significant differences between the attitudes towards meatless diets in Eastern European communist countries. The hostility towards vegetarianism was not equally strong and consistent across the bloc, and despite the evident influence of Soviet teachings focused on meat-based, protein-rich diets, nutritionists introducedmeatless diet “through the back door”.

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