Slavic and Eurasian Studies

Join CREEES for an Alumni Trip to Georgia this Summer! (Deadline Extended: April 15, 2018)

Thu, March 1, 2018
Join CREEES for an Alumni Trip to Georgia this Summer! (Deadline Extended: April 15, 2018)
Georgian Foodways

Georgian Foodways: A Two-Week Culinary Exploration of the Country of Georgia

June 17-30, 2018


* Deadline Extended to April 15, 2018! *


 For more information and to let us know you're interested,
please email Tamara Kowalski <>


CREEES invites you to embark on a new tradition with our Center & the Department of Slavic and Eurasian Studies—the CREEES Alumni Trip!

Join us this summer for the inaugural trip—a two-week culinary exploration of the country of Georgia. The khatchapuri calls you!

Coordinated by SRAS (The School of Russian and Asian Studies), the program travel dates are June 17–30, 2018. See itinerary below and more info on the SRAS website (info on the website is for students, but their program will be adapted for our alumni). We have a special group rate depending on interest.

We hope you can join us!

Georgian Foodways will be led by Dr. Michael A. Denner, professor of Russian, Eastern European, and Eurasian Studies at Stetson University. He is currently translating one of the best cookbooks on Georgian cuisine—Lobio, Satsivi, Khachapuri: Georgia with Taste.

On this unique travel seminar, you will spend two weeks in an interdisciplinary exploration of Georgian national identity and history through its national cuisine. Using a variety of critical academic approaches, explore issues like wine production and climate change, Georgian food security and recent agricultural policies within the context of such issues as food security, the place of food in social justice and ethnic identity, and the role of Georgian foodways in the current global tourism economy.

Travel begins and ends in Tbilisi, the Georgian capital, with stops in:
  • Mtskheta, one of the oldest cities of Georgia;
  • Sighnaghi, known for its ancient wine traditions (since the 5th Century BC) and for its khinkali (traditional meat dumplings);
  • Borjomi, a resort town in a picturesque gorge whose unique mineral waters are now bottled and are so famous that they are Georgia's number one export product;
  • Akhalkalaki, a city mostly populated by Armenians, where we will meet with local people to discuss everyday life of ethnic minorities and explore Armenian foodways;
  • Svaneti, a mountainous province known for winter sports, hiking trails through striking landscapes, and "Svan salt," a traditional mix of spices that can be added to almost anything to enhance flavors; and, lastly,
  • Batumi, Georgia's second largest city and a Black Sea resort town. It is the capital of Adjaria, home to the famed Adjarian Khatchapuri, a bread filled with cheese and butter, with an egg baked into its center that can be eaten at any meal.


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