Georgian Gastronomic Culture
Instructor: დალი ცატავა
- Duration
- 2 months
- Schedule
- Wednesday, 19:00 · from 16 September
- Price
- 300 GEL / month
- Format
- In person
Starts: 16 Sept 2026
About the course
This course brings together the language, history, regional diversity, and ritual meanings of Georgian gastronomic culture.
Course plan
1. Terms and cultural heritage
- Key terms: gastronomic culture, feast, gastronomy, culinary arts, vegan, vegetarian, gourmet, gourmand, fast food, slow food, and street food.
- Culinary practice as intangible cultural heritage.
- Georgian nominations on the UNESCO Intangible Cultural Heritage list.
2. Gastronomic Tbilisi
- Georgia’s national intangible heritage list and its protection system.
- The Tbilisi “repertoire” in the Georgian menu.
- Tbilisi markets, dukani culture, and shopkeepers.
- Coffee houses and coffee culture.
- Gastronomy of the Tbilisi baths.
3. Gastronomic culture of Samegrelo and Abkhazia
- “Samargalo galo shkhva re” — gastronomic culture of Samegrelo and Abkhazia.
- Makhoroba and dokhore.
- “Vashiners” — taboo and prohibition.
- New Year rituals and “kuchkha” — tanapa, related rituals, and associated dishes.
- Adjika and spice culture.
- “Hamo” culture and gastronomy.
- The “taste” of Abkhazia.
4. Development of Georgian cuisine and regional diversity
- Paths in the development of Georgian gastronomic culture.
- Main characteristics of Georgian cuisine.
- Regional Georgian cuisine and its particularities.
- Filled breads — khachapuri, mkhlovani, and ritual filled breads.
- Khachapuri as tradition — its forms and related legends.
5. The Georgian table as art
- Feast, gathering, and celebration.
- Toast, tamada, and toasting culture.
- Funeral feast, memorial offerings, and related customs.
- Ritual dishes in Georgian gastronomic culture.