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The Soviet Republic of Georgia has a surface area of 70,000 square kilometers, but it is a country of great contrasts as it spreads through both alpine and sophisticated climates. Because Georgia is a mountainous region, Georgia now has its own status of competence with its own dialects, clothes and culinary traditions. Given that Georgia is constantly “open to external influence”, it is surprising that its kitchens have remained largely untouched, being a small and rich country, which is constantly under the control of powerful nations. Undoubtedly, geography has been a factor in maintaining and preserving Georgia’s own gastronomic traditions, but there are two other reasons. First, the majority of the neighbors (and the majority of the occupiers), on the contrary, Georgia is a Christian. Secondly, the people of Georgia have struggled to confirm their way of life. This strong national honor has helped to maintain only five and a half million lives of this small population with an independent and separate culture.
Finally, the fact of Georgia’s Christian formation helps explain one of the most symbolic characteristics of Georgian eating methods. This is the use of wine. Wine-tasting (viticulture) is a very advanced art in Georgia, and a dish that does not consume plenty of wine is unthinkable. Therefore, it is appropriate to use the traditional Kvevri, that is, the soil cabin used for underground wine-hunting, as an analogy for everything that constitutes the Georgian kitchen. Just like buried vessels, the best Georgian kitchen appliances have been hidden in the valleys, isolated and intact from external infiltration. georgia has developed and nurtured these traditions for centuries, thus protecting their culture as if they were the heart of their culture.
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