Gastronomy and Gastronomic Terminology on the Example of Megrelian Hamos

Abstract

Gastronomy portrays a nation’s traditions, culture, character, and regional peculiarities and is the key component of the rituals.

The process of globalization has changed the world and along with it, many things have altered in this field too and face the danger of vanishing. The eating culture and the attitude towards it, which is one of the characteristics of the nation’s self-identity, is changing. The majority of mankind constantly clings to this hook. We can attribute the recent “Gastronomic Boom” happening in the world to this issue.

Georgian gastronomic culture is ancient and interesting as in such a small geographic area, every region possesses a product, dishes, or drinks unique to the area.

Eating traditions and experiences of the Georgian gastronomic culture are mentioned in many historical sources, including ancient era historians and travellers. This antiquity, certainly, makes us assume the existence of our own terminology. However, many things got lost along with food and drinks. This experience and history need to be revived. Thus, the need to create a dictionary of gastronomic terminology has become clear, which faces a number of challenges.

Our paper attempts to explain some of the terms related to gastronomy, which will be discussed in relation to dairy products of the Samegrelo region.

Megrelian gastronomic culture is explicitly distinguished in Georgian gastronomy and, together with Imeretian, is considered to be an independent cuisine where you can find appetizers, hot, and cold dishes, soups, porridges, sweets, wine, alcoholic drinks, and tinctures. However, emphasis has always been made on the use of dairy products in the dishes or standalone. All this is united under one term, Hamo.

The sectoral research of this vocabulary is not easy, and it is necessary to be based on the live relationships written and collected when travelling around the region. Ethnographic scripts and word of mouth are also employed as the basis.

In this paper, the emphasis will be put on fundamental terms such as gastronomy, gastronomic culture, and culinary.

Our goal is not to lose the norms of the Georgian language in translation and keep Megrelian terminology, as it preserves many secrets from the point of view of gastronomic technology as well as history and ethnography. This hampers not only language loss but also encourages correct understanding of the technological process, as the Megrelian words are often words rich in content.

The sectoral research of this vocabulary is not easy, and it is necessary for it to be based on the live relationships that are written when traveling around the region and collecting them. Ethnographic scripts and word of mouth are also the basis.

In the paper, the emphasis will be put on fundamental terms such as gastronomy, gastronomic culture, and culinary.

Our goal is not to lose the norms of the Georgian language in translation and keep Megrelian terminology, as it preserves many secrets from a gastronomic technology standpoint, as well as a historic and ethnographic one. This supports not only getting rid of language loss but also correctly understanding the technological process as the Megrelian words are often words rich in content.