The Georgian Feast
The Vibrant Culture and Savory Food of the Republic of Georgia
Seiten
1999
|
Annotated edition
University of California Press (Verlag)
978-0-520-21929-8 (ISBN)
University of California Press (Verlag)
978-0-520-21929-8 (ISBN)
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Part ethnography, part geography and part cookbook, this text describes the rugged topography and turbulent history of the Republic of Georgia which was once a crossroad of trade between Asia and Europe. These cultural influences have led to a rich native cuisine.
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.
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.
Darra Goldstein is the author of a number of books, including A Taste of Russia: A Cookbook of Russian Hospitality (1983) and The Vegetarian Hearth: Recipes and Reflections for the Cold Season (1996). She is Professor of Russian at Williams College, and is now writing a cultural history of Russian food.
Acknowledgments Introduction PART ONE: AN ABUNDANT LAND 1. A Cultural Excursion 2. The Georgian Feast 3. The Flavors of Georgia PART TWO: RECIPES AND MENUS 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
Erscheint lt. Verlag | 14.7.1999 |
---|---|
Zusatzinfo | 30 b/w photographs, 1 map |
Verlagsort | Berkerley |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 68 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
Sozialwissenschaften | |
ISBN-10 | 0-520-21929-5 / 0520219295 |
ISBN-13 | 978-0-520-21929-8 / 9780520219298 |
Zustand | Neuware |
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