The Georgian Feast

The Georgian Feast

4.0 1
by Darra Goldstein
     
 


"If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthySee more details below

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"If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine."—Anthony Dias Blue, host of Blue Lifestyle

"Nobody writes better about discovering culture in a kitchen than Darra Goldstein, and few are as adventurous or knowledgeable as she in searching out kitchens to explore.  What a treat it is to revisit the people and places of a country Darra first revealed to us two decades ago, when our food-culture maps, as well as our geographic ones, were smaller. To join her in celebrating the feasts of Georgia is a very good way to celebrate the art and nature of the human heart, mind and spirit."—Betty Fussell, author of Masters of American Cookery

“One part long-simmering history, two parts recipes, The Georgian Feast is an ode to walnuts, pomegranates, yogurt, and fresh herbs, from everyday cheese kneaded with mint to feast-day whole suckling pig."—Phyllis Richman, former Washington Post restaurant critic

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Editorial Reviews

Library Journal
Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences

Product Details

ISBN-13:
9780520275911
Publisher:
University of California Press
Publication date:
12/24/2013
Edition description:
First Edition, Updated with a New Preface
Pages:
264
Sales rank:
949,828
Product dimensions:
5.90(w) x 9.10(h) x 0.80(d)

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