An obligatory attribute of Georgian and Caucasian hospitality is a feast arranged in perfect order, demanding good behavior and observance of appropriate etiquette. A special person who makes sure it all observed is called tamada (toastmaster). The entire holiday will depend on the wisdom and eloquence of the tamada and his toasts. As the old custom goes the host himself has to play the part of tamada. Otherwise he is chosen from among the most respected and decent people. Holding a feast is a complex and critical task: a tamada has to supervise the feast progress skillfully maintaining the order, follow the toasts, avoid verbosity, alternate toast with jokes or funny stories.
Traditions of Hospitality
“Every guest is God-sent” (Georgian proverb). For centuries Georgian people developed traditions of hospitality. Love and boundless respect for guests, devotion to host’s duties, traditional feast are passed from one generation to another. As a result Georgian culture is distinguished by high culture of hospitality. In the past centuries the people of Georgia even had special guest rooms or even separate houses the doors of which were at all times open so that a guest could come, eat and spend the night there.
For many centuries winemaking was not only the basis of economic riches of Georgia but also a part of its spiritual culture. Wine for a Georgian is not just a drink. Wine is more like a religion there. Wine strengthens the national spirit, and unites guests of traditional Caucasian feasts. Grapevine is mentioned in the Georgian legends, stories and songs. Wine in Georgia is the national asset attracting tourists from all over the world.
It may surprise you that Georgia Has the oldest unbroken tradition of wine making in the world, which has started about 8 000 years ago. Today , over 500 indigenous grape varieties are still cutivated here. A quick look at Georgiam geographical position and its landscape shows you why it is the perfect place grow grapes.
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia . The Georgian cuisine is specific to the country. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian and Imeretian cuisines.
The cuisine offers a variety of dishes with various herbs and spices. In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian dishes. Continued existence of the Georgian nation at the crossroads of many cultures and influences led t uteh fact that, none of the types has no predominant value in Georgian cuisine. Georgian meat dishes can be made from pork, lamb, beef, poult etc.Georgian cuisine offers various dishes with use of herbs and spices. Each region of the country has an own culinary tradition. Meat plays great value in Georgian cuisine, also salads, vegetables, fruit and greens.