This chapter examines the phenomenon of the Georgian family and relations inside it based on my own fieldwork while I was living with the two families: one extended and one nuclear. The detailed analysis of relationships in Georgian families allows concluding that there is a family-centred habitus in modern Georgian society that has been formed under the influence of informal past practices which have survived owing to the socio-economic conditions in which these territories found themselves throughout the entire twentieth century. The institution of extended motherhood and kalifocality (from kali—‘woman’ in Georgian and matrifocality), which became rooted in Georgian everyday life due to the man’s absence in the area of everyday practices, played an important role in keeping these patterns. As will be shown in this chapter, an older woman is not the only one who is responsible for passing the well-established feasting practices from one generation to another. This role can be assumed by women of any age. Following regional and national cooking traditions plays an important part in this process, which is one of the key factors in distinguishing oneself from others, thus being a parameter of the national identity. The chapter also includes an analysis of culinary innovations initiated by women, reveals how they are received by those around them and presents those who decided to discontinue the past practices viewed by them as outdated. Further in this chapter the focus is shifted from the Georgian family phenomenon itself to the cooking practices existing in the family nowadays. The family as an institution which affects all spheres of Georgians’ lives plays an inseparable role in the forming of behaviour strategies of its members, and this also concerns the young generation of Georgian women. Watching everyday cooking practices of the women around them, the young adapt them in their life. The character of these adaptations is also influenced by people’s expectations as regards the woman’s place in society. The chapter points out to the variety of subjects participating in the young Georgian woman’s becoming acquainted with the kitchen where the key position is held by the elder generation of women who are the main carriers and keepers of culinary knowledge.