The Georgian Feast

The Georgian Feast

by Darra Goldstein

Paperback(First Edition, Updated with a New Preface)

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Overview

The Georgian Feast by Darra Goldstein



"Every Georgian dish is a poem."-Alexander Pushkin



According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.



Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.



The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

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: 1,074,727
Product dimensions: 5.90(w) x 9.10(h) x 0.80(d)

About 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.

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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