This unconventional exploration of Belgrade's culinary identity reveals how seven distinct cultural influences shaped both traditional and contemporary Serbian cooking. It's the first such exploration of the links between the city's cultural and culinary heritages. Belgrade's position on the Danube made it a strategic crossroads repeatedly conquered by different empires, none staying long enough to truly understand the city. As the authors note, "Belgrade has learned to hide its treasures and beauties," creating an ongoing "game of rediscovery" for both residents and visitors. The city's ancient culinary traditions absorbed influences from geography, politics, and cultural exchange. Roman, Habsburg, and Ottoman, and other rulers each left their mark, while New World ingredients like peppers and tomatoes became integral to dishes like stuffed peppers with rice and paprika. The recipes range from grandmother's unmeasured traditional fare to younger cooks balancing fermentation with modern convenience. Examples include sour cabbage with dried plums, gibanica (a savory phyllo pie with eggs and cheese), drunken carp baked in white wine, and Plazma cake—a childhood favorite made with powdered commercial cookies, orange juice, walnuts, and raisins. Simple home cooking presented with genuine affection for the city that inspired it. Hardcover. Color photographs throughout. In Serbian, English, and German.
