Introduction to the Foodways of Georgia

Authors

  • Ulrica Söderlind Stockholm University

DOI:

https://doi.org/10.62343/cjss.2009.20

Keywords:

Georgia, Christianity, Grapevine Cross, Bread ,Tone Oven, Khachapuri ,Khinkali, Culinary Traditions

Abstract

This article’s theme is an introduction to the foodways of Georgia,
the main purpose of the research is to scientific way map out the
foodways of Georgia and its origins. The research project is still in
its infancy so the author throughout the paper, consequently discusses
the staple foodstuff in today’s Georgia such as wine, bread,
Khachapuri and Khinkali. The author research method is interdisciplinary
where different sources are used such as artefacts, historical
written sources (for example, receipts, cookery books,
narrative stories, accounts, agricultural texts, lists), photographs
(past and present) and oral sources (such as interviews with local
housekeepers). The author also stresses the importance of working
in an interdisciplinary way, in order to get a wider, broader answer
to the asked questions instead of just working with one source.

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Published

31.12.2009

How to Cite

Söderlind, U. (2009). Introduction to the Foodways of Georgia. Caucasus Journal of Social Sciences, 2(1), 71–87. https://doi.org/10.62343/cjss.2009.20

Issue

Vol. 2 No. 1 (2009)

Section

Research papers

License

Copyright (c) 2023 Ulrica Söderlind

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