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The Georgian cuisine according to some national and international cookbooks

Listed author(s):
  • Ulrica Soderlind

    ()

    (Department of Economic History, Stockholm University, Sweden)

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.

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File URL: http://reaser.eu/RePec/rse/wpaper/REASER8_20Soderlind_P180-194.pdf
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Article provided by Pro Global Science Association in its journal Published in Review of Applied Socio-Economic Research.

Volume (Year): 8 (2014)
Issue (Month): 2 (June)
Pages: 180-194

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Handle: RePEc:rse:wpaper:v:8:y:2014:i:2:p:180-194
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  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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