The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

الغلاف الأمامي
University of California Press, 1999 - 229 من الصفحات
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.
 

ما يقوله الناس - كتابة مراجعة

LibraryThing Review

معاينة المستخدمين  - thornton37814 - LibraryThing

Part culinary history and part cookbook, this volume highlights the cuisine of the former Soviet Republic of Georgia. The narrative sections were a bit dry, but they did give you a sense of the ... قراءة التقييم بأكمله

The Georgian feast: the vibrant culture and savory food of the Republic of Georgia

معاينة المستخدمين  - Not Available - Book Verdict

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 ... قراءة التقييم بأكمله

المحتوى

2
3
MEAT
5
PART II
36
A N 0 T E O N T H E R E C I P E
60
SAU C E
104
A G L O S S A R Y O
210
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نبذة عن المؤلف (1999)

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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