The Gastronomic man and Georgia’s food culture

Ulrica Söderlind ()

Review of Applied Socio-Economic Research, 2011, vol. 1, issue 1, pages 97-122

Abstract: Eating and drinking are often described as activities that people practice when they need to get the life-supporting supply of nourishment that is necessary for survival. Eating and drinking are basic, right at the bottom of Maslow’s hierarchy of needs. According to this model, people must first satisfy these needs before devoting energy to satisfying other needs that are higher up in the hierarchy. But are food and drink really as simple as that? In the following, first I shall analyze the factors that I consider to be very important and decisive for what, when and how people eat and drink what they do. Second I will present some part of the Georgian food culture and third test the factors (the gastronomic man) on Georgia’s food culture and see what factors are important and who are not.

Keywords: diet; food culture; gastronomy; eating habits; edibility (search for similar items in EconPapers)
Date: 2011
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