"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.
|Publisher:||University of California Press|
|Edition description:||First Edition, Updated with a New Preface|
|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
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
Cheese, Egg, and Yogurt Dishes
Breads and Grains
Pickles and Preserves
A Glossary of Georgian Culinary Terms