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FOOD AND ECONOMY OF GEORGIA
2009-02-06 02:31
Food in Daily Life. The greatest culinary divide is between the western and eastern region. In the west, there is a greater emphasis on vegetarian food, predominantly prepared with walnuts. Herbs and spices, especially tarragon, basil, coriander, feuille Grec, and pepper make western Georgian food hot and spicy. Cheese usually is made from cow’s milk and is eaten with either corn bread or a corn and flour porridge. Khachapuri, a kind of cheese pizza, is common. More...
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