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

Goldstein, Darra

Brossura

ISBN 10: 0520219295 ISBN 13: 9780520219298

Casa editrice: Univ of California Pr, 1999

Riassunto

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.

Su questo libro

L'autore:

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, includingA Taste of Russia and The Winter Vegetarian.

Dalla seconda/terza di copertina:

"Every Georgian dish is a poem."Alexander Pushkin

"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

Su questa edizione

• Editore: Univ of California Pr
• Data di pubblicazione: 1999
• ISBN 10: 0520219295
• ISBN 13: 9780520219298
• Rilegatura: Copertina flessibile
• Numero di pagine: 229