The Georgian Feast

( 1 )

Overview


"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 ...

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Overview


"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
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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: 986,322
  • Product dimensions: 5.90 (w) x 9.10 (h) x 0.80 (d)

Meet the Author


Darra Goldstein is Willcox and Harriet Adsit Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture. She has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity and is the author of a number of books, including A Taste of Russia and The Winter Vegetarian.
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Table of Contents


Preface to the 2013 Edition
Acknowledgments
Introduction

Part 1: An Abundant Land
1. A Cultural Excursion
2. The Georgian Feast
3. The Flavors of Georgia

Part 2: Recipes and Menus
A Note on the Recipes
Appetizers
Soups
Meat
Poultry
Fish
Sauces
Cheese, Egg, and Yogurt Dishes
Breads and Grains
Vegetables
Pickles and Preserves
Sweets
Menus

A Glossary of Georgian Culinary Terms
Selected Bibliography
Index

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted October 3, 2013

    Needed this book for an upcoming trip to Georgia.  A nice help t

    Needed this book for an upcoming trip to Georgia.  A nice help to introduce me to the foods and eating customs of that country.  Looks good and I plan to prepare some of the dishes soon.

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