page_title: Georgia (country)
section_title: Cuisine
hierarchical_section_title: Georgia (country) / Culture / Cuisine
caption_attribution_description: English: Georgian cuisine collage
context_page_description: Georgia is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan. The capital and largest city is Tbilisi. Georgia covers a territory of 69,700 square kilometres, and its approximate population is about 3.718 million. Georgia is a unitary parliamentary republic, with the government elected through a representative democracy.
  During the classical era, several independent kingdoms became established in what is now Georgia, such as Colchis and Iberia. The Georgians officially adopted Christianity in the early 4th century. The Georgian Orthodox Church had enormous importance for the spiritual and political unification of early Georgian states. The unified Kingdom of Georgia reached its Golden Age during the reign of King David the Builder and Queen Tamar the Great in the 12th and early 13th centuries. Thereafter, the kingdom declined and eventually disintegrated under the hegemony of various regional powers, including the Mongols, the Ottoman Empire and successive dynasties of Iran.
context_section_description: Georgian cuisine and wine have evolved through the centuries, adapting traditions in each era. One of the most unusual traditions of dining is supra, or Georgian table, which is also a way of socialising with friends and family. The head of supra is known as tamada. He also conducts the highly philosophical toasts, and makes sure that everyone is enjoying themselves. Various historical regions of Georgia are known for their particular dishes: for example, khinkali (meat dumplings), from eastern mountainous Georgia, and khachapuri, mainly from Imereti, Samegrelo and Adjara. In addition to traditional Georgian dishes, the foods of other countries have been brought to Georgia by immigrants from Russia, Greece, and recently China.
caption: From the top right to the left and below: Adjarian Khachapuri, Mtsvadi, Khinkali, Imeretian Khachapuri, Pkhali, Churchkhela, Shotis puri, Elarji, Mchadi, Satsivi
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