When the present data about the Georgian cuisine are studied, it is seen that with the exception of a few introductory studies that have been performed within a limited extent, there do not exist any inventories or a scientific study to be included in the definition of cuisine culture. Since the lit...

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Bibliographic Details

Format:	Book
Language:	Turkish Georgian
Published:	Ankara Kültürel Araştırmalar Vakfı, Mutfak Programı 2007
Subjects:	Food habits / Turkey / Artvil ili Cooking / Turkey / Artvin ili Cooking, Turkish Cooking, Georgian (South Caucasian) / Turkey Volkskultur Georgier Ess- und Trinksitte Ernährungsgewohnheit Türkei Provinz Artvin Kochbuch
Summary:	When the present data about the Georgian cuisine are studied, it is seen that with the exception of a few introductory studies that have been performed within a limited extent, there do not exist any inventories or a scientific study to be included in the definition of cuisine culture. Since the literature within this field is limited to just a few recipes, issues such as food production types, eating rituals, verbal quotations, cuisine and food mythology, dinner table customs, the function of food in social cooperation and the role of food in communication, all being determinative elements of the cuisine culture, have almost never been recorded. Along with the cuisine culture which is gradually disappearing and which constitutes a part of the cultural heritage, language and dialect characteristics are also vanishing
Item Description:	Text türk. und georg. (in georg. Schr.) Die Küchenkultur der Georgier in der Türkei (Provinz Artvin). Georgisches Kochbuch
Physical Description:	111 S. zahlr. Ill. 275 x 215 mm CD-ROM