There was Yugoslav cuisine the same way there is European cuisine. At best, Yugoslav cuisine was an amalgam of cuisines of Yugoslavia’s constituent peoples, all of which can, in turn, be easily subsumed under a grander umbrella of Balkan cuisine. There is nary a more representative, metaphorical, and even iconic Balkan dish than sarma, or stuffed cabbage. Irina Janakievska, a Macedonia-born, London-based chef walks me through the process of making a sarma recipe from her grandmother's cookbook and through her journey to Balkan Kitchen. The Australian scholar, Wendy Bracewell tells all about Yugoslav cookbooks. And Natasha Tripney, an English Serb-Yugoslav, discusses Yugonostalgic cuisine. Delicious! The Remembering Yugoslavia podcast explores the memory of a country that no longer exists. Created, produced, and hosted by Peter Korchnak. New episodes two to three times per month.Shownotes/transcript: RememberingYugoslavia.com/Podcast-Yugoslav-Cuisine/Instagram: @RememberingYugoslaviaSUPPORT THE SHOW: Patreon :: PayPal :: SubscriptionSupport the show

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