Reviews

In their chapter devoted to Central Asia—in a volume which brings together contributions to the material and cultural history of bread-making throughout the Eurasian continent—the authors have chosen in a much discerning manner to deal equally with technical and sociological aspects.  A first part reviews baking techniques and bread sorts.  It relies partly on well-known, almost classical, Soviet ethnography and partly on original field materials, covering the Eastern Pamir, Qarategin and Darwaz, the Upper Zarafshan and (shortly) low valley areas.  A second part presents the corporative organisation of labour in the old society and one development in the twentieth century (brigades of bakers in toy ceremonies).  This is followed by the analysis of a risala (published in Russian translation by Gavrilov at the beginning of the twentieth century).  A last part provides the reader with data on nowadays bakers and bakeries and offers a very valuable insight in master/pupil ties as a more person-to-person based mode of relationship than in the former guild organisation.

François Ömer Akakça, Humboldt University, Berlin
CER: I-7.4.A-627