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Culture and Cuisine of Bountiful Georgia

Summary: Culture and Cuisine of
Bountiful Georgia
with Professor Darra Goldstein
August 29-September 8, 2012
Dear Alumni and Friends,
Books have been written about Georgian hospitality and the
abundance and savor of its foods and wines. As a matter of
fact, our Study Leader, Professor Darra Goldstein, authored
one of the best of them, The Georgian Feast: The Vibrant
Culture and Savory Food of the Republic of Georgia.
She has learned that Georgians believe travelers are sent by
God, and treat them accordingly. An ancient country filled
with fruitful valleys and saw-toothed mountains, Georgia is famed for its culinary tradi-
tions and rumored to be the place where wine originated. Its benevolent climate, fer-
tile soils and faithful stewards produce the fruits, flowers, grains, nuts and herbs of the
Mediterranean, and its people have long experience combining and appreciating them.
Learn the secrets of chefs and grandmothers with visits to bakeries, regional cooking
demonstrations and hands-on classes. Travel down back roads and up mountain passes,
sampling cheeses, local honey, varietal wines, crusty breads baked in clay ovens, and savory
chopped meats sauced with walnuts and figs. Be a guest at a "Georgian Table," a celebra-


Source: Aalberts, Daniel P. - Department of Physics, Williams College


Collections: Physics