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The Georgian cuisine according to some national and international cookbooks

Author

Listed:
  • Ulrica Soderlind

    (Department of Economic History, Stockholm University, Sweden)

Abstract

This article deals with how the Georgian cuisine is described and depicted in seventeenth different cookbooks. The main question asked in the paper is if there is a difference between how Georgia's cuisine is depicted in cookbooks written by Georgians and foreigners. Before the survey Georgia's geographical location will be presented followed by a section about the sources and source criticism. After the survey the article ends with a closing discussion about the results where the authors own impressions of the nation's cuisine is included.

Suggested Citation

  • Ulrica Soderlind, 2014. "The Georgian cuisine according to some national and international cookbooks," Review of Applied Socio-Economic Research, Pro Global Science Association, vol. 8(2), pages 180-194, June.
    • Handle: RePEc:rse:wpaper:v:8:y:2014:i:2:p:180-194
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    File URL: http://reaser.eu/RePec/rse/wpaper/REASER8_20Soderlind_P180-194.pdf
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    References listed on IDEAS

    as
    1. Ulrica Söderlind, 2011. "The Gastronomic man and Georgia’s food culture," Review of Applied Socio-Economic Research, Pro Global Science Association, vol. 1(1), pages 97-122, July.
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      More about this item

      Keywords

      Georgia; cookbooks as sources for research; statistics; economic history; nationality;
      All these keywords.

      JEL classification:

      • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
      • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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