Mastering the Art of Soviet Cooking

Anya von Bremzen’s story begins in that vanished empire known as the USSR, a place where every edible morsel was packed with emotional and political meaning. A Cold War émigré, she developed an altogether different relationship with food in the USA, reveling in high-end cuisine as a prominent food writer and editor at Travel + Leisure. A few years ago, Von Bremzen ventured a kind of return, eating and cooking her way through Soviet history. Join her as she waxes poetic on the “mayonnaise of her homeland,” among other delicacies, with Chicago Magazine editor Gina Bazer.