The Georgian cuisine according to some national and international cookbooks

Ulrica Söderlind ()

Review of Applied Socio-Economic Research, 2014, vol. 8, issue 2, 180-194

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.

Keywords: Georgia; cookbooks as sources for research; statistics; economic history; nationality (search for similar items in EconPapers)
JEL-codes: L66 Q18 (search for similar items in EconPapers)
Date: 2014
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