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Journal number 1 ∘ Paata Koguashvili Ramaz Gakhokidze

Expanded Summary 

Fighting to gain competitive advantages in modern world is in progress not only among state arrangement models, but also among the models of national households and forms of Economic Sectors' organization and leadership. The thing, which is optimal for the Chinese or American people possible not to be optimal for us. We have different national specifics (character, habits), which leads being of nation and different aspects of household to special features. Also we have different mechanisms to regulate relationship between people -psychological, traditional, defined by a scale of values, cultural, appreciation of land and etc. Obviously it’s necessary agro food sector to be reformed and to find different approach of development. Also it must be implemented with considering Georgian (Georgian traditional) specifics and not by copying other countries’ (even very successful) experiences.

The separate historical-ethnographic side of Georgia had its own natural and hose holding specifics. That was the reason why ethnic group has its own peculiarities of nutrition (food type, food preparing rule, food productivity). In process of economic integration, as a result of intensive contact of mountain and valley people was formed culture of general Georgian food. In Georgian folk food system we can see peculiarities of ethnos too. Here cultural hereditary values are revealed and expressed in national self-awareness. Georgia is called cradle of viticulture and winery. Here the wine is considered as an ancient healing object. The wine had versatile use. It was used as a prophylactic, also for the therapeutic purposes. Red wine was preferred. Georgian wines are characterized by the healing properties of diabetes, glaucoma, kidneys, liver, metabolism and nervous system.

In the era of globalization Georgians has to be very careful to protect the unique food culture. In general, due to the nature of Georgian food we must maintain and enrich the food ration.

Keywords: Food; Food Culture; Ration; Soil; Health; Table Etiquette; Vitamins