Johanna Mendelson Forman

Adjunct Professor in International Affairs

Georgian food was once considered the only edible cuisine available during the dark days of the Soviet Union. Goldstein, a food scholar and former editor of Gastronomica, has written a cookbook about one of the most interesting cuisines that take you way beyond katchapuri that is often associated with Georgian cuisine. The anniversary edition updates the text and adds some new recipes.

Anne Mendelson

Author and editor