Georgian cooking — the culinary tradition of the country at the crossroads of Europe and Asia, on the southern slopes of the Greater Caucasus — is among the world's great undiscovered culinary traditions. The depth of its walnut preparations, the specific spice blend (khmeli suneli), the specific fermented dairy and wine traditions (Georgia is one of the world's oldest wine-producing regions, with 8,000 years of documented winemaking), and the specific hospitality culture (the supra — the Georgian feast) produce a cooking tradition of extraordinary sophistication.
The Georgian culinary foundation.
BURMESE + CAMBODIAN + LAOTIAN + SOUTH CAUCASUS