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The gastronomic man and Georgia´s food culture
2011 (English)In: Review of Applied Socio-Economic Research, ISSN 2247-6172, Vol. 1, no 1, p. 97-122Article in journal (Other academic) Published
Abstract [en]

Eating and drinking are often described as activities that people practice when they need to get the life-supporting supply of nourishment that is necessary for survival. Eating and drinking are basic, right at the bottom of Maslow’s hierarchy of needs. According to this model, people must first satisfy these needs before devoting energy to satisfying other needs that are higher up in the hierarchy. But are food and drink really as simple as that? In the following, first I shall analyze the factors that I consider to be very important and decisive for what, when and how people eat and drink what they do. Second I will present some part of the Georgian food culture and third test the factors (the gastronomic man) on Georgia’s food culture and see what factors are important and who are not.  

Place, publisher, year, edition, pages
Rumänien: Pro Global Science Association , 2011. Vol. 1, no 1, p. 97-122
Keywords [en]
diet, food culture, gastronomy, eating habits, edibility
National Category
History Archaeology Social Sciences
Identifiers
URN: urn:nbn:se:umu:diva-155702OAI: oai:DiVA.org:umu-155702DiVA, id: diva2:1282859
Available from: 2019-01-26 Created: 2019-01-26 Last updated: 2019-02-26Bibliographically approved

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Söderlind, Ulrica

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CiteExportLink to record
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Citation style
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