Georgian cuisine. The hearth or the temple

"Georgian cuisine" is a culinary journalism, intellectual reading matter, devoted to a spicy, bright, emotional and undeniably incredibly delicious Georgian cuisine. The book is written in a lively and witty language, with reference to various literature sources: poets and writers, jokes, toasts, myths, mysteries. Gregory Dubois - historian and chef, is the author of over 20 cookbooks - argues and convinces: to understand the history of a people without cooking somehow possible, but the national cuisine without history to study is meaningless. Great and simple Georgian cuisine is no exception. And yet - the influence of Georgian cuisine on the culture of the country commensurate with the impact of Okudzhava, Amirejibi, Danelia, Dumbadze. And it's a lot more essential influences born in Georgia politicians...