Deadline for applications: March 15, 2018
Although Georgia is only about the size of West Virginia, the tiny country is home to several distinct cultures. Each of these cultures has contributed to Georgia’s legendary culinary traditions and many have developed their own variations of dishes now often collectively known as “Georgian.”
On this unique travel seminar, you will spend two weeks in an interdisciplinary exploration of Georgian national identity and history through its national cuisine. Using a variety of critical academic approaches, explore issues like climate change and state agricultural policies within the context of such issues as food security, the place of food in social justice and ethnic identity, and the role of Georgian foodways in the current global tourism economy.
Learn the history, preparation, and traditions of regional dishes that make up Georgian cuisine: khinkali, khachapuri, lobio, suluguni, satsivi, and others while giving special attention to Georgian viniculture (winemaking) and viticulture (grape growing). Vegetarians and even vegans are welcome – while Georgian cuisine offers many tasty meat dishes, it also abounds in dishes that are meat-free and high-protien (from beans, dairy, and nuts). This travel seminar includes most meals so as to fully introduce you to the diverse, rich, traditions of Georgia’s foodways.
For more information and to begin an application, visit the SRAS website.