Culinary History of Georgia - Essay Example

Your Culinary history of Georgia Georgia! It is the of a land rich in culture, beautiful scenery, exotic wines and heavenly cuisine. Western and Eastern divide brings a variety of distinctive taste, customs, living and traditions. Yet, a national culinary art has its own identity and distinctiveness which is not influenced by any divide. Culinary history of Georgia is diverse and abundant as its association with legends, traditions and myths. Goldstein narrates: For centuries, the tiny nation of Georgia has stood at the confluence of East and West. Geographically part of Asia, yet a Christian nation, Georgia has historically looked more often to the West-so much so that the capital city of Tiflis (Tbilisi) was once known as the Paris of the Caucasus. Lying athwart the major trade routes between East and West, Tiflis maintained a grand caravanserai where merchants could stable their animals, store their wares, and themselves find shelter. Thanks to its agriculture riches and long tradition of hospitality, Georgia was an object of desire for many outsiders, not all of whom were good guests. (“A Culinary Crossroads” 11) Georgian cuisine is not only influenced by Middle Eastern and European but it also influenced different neighboring and invading nations. According to Plotkin and Gregory, Georgia and Armenia contributed to the Russian cuisine, for instance, chickpeas and pine nuts including dishes such as grilled lamb shashlyk, stuffed grapes leave dolmas and nut pastry, baklava (13). The Georgians date the beginnings of their culture to the sixth century BCE.The ancient Greeks established colonies along the Blank Sea coast in a region they called Colchis.In 66 BCE, when the Roman general Pompey invaded and brought the area under Roman rule, Greek control came to an end, but the outposts in Colchis remained important links in the trade route to Persia…By the early Middle Ages Tiflis had become a major stopover on the medieval trade routes, a midpoint between Moslem East and Christian West. (Goldstein “A Culinary Crossroads” 11) Until nineteenth century, there was no concept of tea in Georgia; it became a major crop in Russian era. It is quite a recent phenomenon as there are no tea consumption traces in history. Georgians prefer Turkish coffee over tea and cups of strong coffee with a glass of cold water are a common sight in cafes (Goldstein “The Georgian Feast” 6). Tbilisi itself founded in the fifth century when, according to legend, King Vakhtang Gorgaslani, on a hunt near the Kura River, killed a pheasant, which he retrieved fully cooked from the hot springs where it had fallen. Toasting his good fortune, Gorgaslani vowed to create a city on this auspicious sire. He called it “Tbilis-kalaki” or “Warm City” (hence the name “Tbilisi”; outside of Georgia, the city was known as Tiflis into the twentieth century) (Goldstein “A Culinary Crossroads” 11). According to Goldstein, Tiflis experienced very different cultures and traditions being a Moslem state under Arab, Khazar, and Seljuk’s control and as Christian nation under Bagrationi dynasty in ninth century. However, after that in tenth century, Georgia was independent feudal monarchy and free from foreign control which helped her true culture to flourish. Under the rule of Queen Tamara, Georgians learnt advanced forms of philosophy, music and medicine. Besides art and science, they founded the world’s first school for studying wine. On one hand, repeated migrations and invasions caused sufferings for Georgians; while on the other hand, it blessed this land with a rich blend of brilliant cultures (“A Culinary Crossroads” 12). Georgian love for food and wine created myths about its creation, two of these myths are often told at the feast table; both of these myths are linked to delicious Georgian food. The first myth points towards the Georgian’s love for food as they were seated on table full of wine, grilled lamb, plum sauce and garlicky roasted egg plant. They were so engrossed in feasting on this scrumptious food that they forgot to choose a land for themselves before the deadline given by God. When God found them ignorant and feasting, He asked for explanation. Despite the mess, Tamada, the toastmaster explained the Georgian’s love and admiration for His magnificent creation. Thus, pleased by their remembrance and praise, God blessed them with a heavenly part of the world which He saved for Himself (Goldstein “A Culinary Crossroads” 13). Another myth narrates the heavenly nature of delectable Georgian food. It tells God took a super break during the creation process of this world. Instead of eating He visited the Caucasus range and there He dropped a little of everything on his plate. Therefore, Georgia is so blessed with rich food and exceptional taste which reminds us of heavenly bits on their tables. This myth does not seem illogical when we observe the copious abundance of this agricultural land. Besides these heavenly participations to the richness of Georgian cuisine, continuous migrations, invasions, foreign rules and frequent visitors also contributed to the table. Georgian food reminds us of both Mediterranean and Middle Eastern flavors. It feels to be a blessed interplay of world’s delicious cuisines brought together by traders, travelers and conquerors. Despite of this blend of cuisines, Georgian cuisine did not incorporate each and everything along the way; it significantly retained its originality and distinct features, for example, ample use of walnuts in cooking (Goldstein “A Culinary Crossroads” 13). However, we can easily identify the adopted practices in Georgian cuisine; The pilafs of southeastern Georgia echo those of neighboring Iran, and the meats simmered with fruit are similar to variations of Persian Khoresh (stew), though to yield the tart taste they prefer the Georgians more often stew meat with sour plums or pomegranates then with sweeter fruits like quince or prunes…Along the Black Sea coast in western Georgia, the stuffed vegetable tolmas resemble Turkey’s various dolmas. (Goldstein “A Culinary Crossroads” 13) …Georgians never developed the taste for the elaborate oriental sweets from Turkish, Persian, or Armenian kitchens; instead, they limit dessert mainly to fresh fruits and nut preparations. Not yet fully documented is the kinship of Georgian cuisine with that of northern India. The correspondences in culinary terminology between contemporary Georgian and Hindi are especially notable in a language like Georgian, which is not even Indo-European but South Caucasian, an entirely separate linguistic group. The Georgian word for break, like the Hindi, is puri; and the Georgians use a clay oven, the tone, for baking bread and roasting, much as Indians of Punjab use the tandoor. The Georgian tapha, a special pan for making the succulent Chicken Tabaka that is so emblematic of Georgian cuisine, is related to the case-iron skillet or tava of northern India. (Goldstein “A Culinary Crossroads” 13-14) Georgia has numerous legends and traditions that express Georgian’s deep love and appreciation for wine. Centuries of experience and knowledge created exquisite wines, for instance, Rkatsiteli, Napareuli, Mukuzani, Saperavi and Khvanchkara are a few to name. There are many traditions associated with wine, such as, a newborn is welcomed with a toast and at death a farewell is said with a toast. Winemaking and feast preparation secrets are like culinary discoveries which are transferred over generations. Winemaking and Georgia started together. Due to ages old excavation discoveries and other believers consider that a generic word “wine” stems from Georgian work “ghvino”. Famous writers, poets and travelers attributed Georgia as a homeland of wine (Concord). Food is the only main part of Georgian feast and supra is a formal meal which saved Georgian tradition and served a pride for every household. It reminds them about their identity and honor. It evokes a feeling of kinship and unity which is keeping them together despite of foreign influences. It has become the ritual of every Georgian family which needs skill as it represents the collective Georgian identity (Goldstein “A Culinary Crossroads” 16). According to Goldstein, despite these similarities, Georgian cuisine can be distinguished by some particular culinary practices, for example, use of walnuts as garnish and as important component of dishes. To counter the overly sweet taste of nuts, in many dishes a souring agent is used yogurt (matsoni), immature wine (machari) and pungent cheese to balance the taste of walnuts and fruits juices and leathers. Another herb distinguishes Georgian cuisine from other cultures is, dried petals of marigold often known as Imeretian saffron, it is used to give dishes a particular depth. For example, in Georgian and Middle Eastern cuisines vinegar and cinnamon are used with meat for flavor but in Georgian cuisine marigold is used instead of saffron which gives it distinctive Georgian taste. Other obvious differences are in fibrous food where Persians use rice and Armenians use bulgurs, Georgians prefer wheat and corn. We favor kidney beans instead of Middle Eastern and Mediterranean lentils, chickpeas and favas. Pine nuts are replaced by walnuts. Georgians are in love with walnuts as many dishes which are normally prepared without walnut are prepared with walnuts in western Georgian interpretation of them, for example, spicy beef soup kharcho or chicken stew shakhokhbili. For oil and Omega-3 supplement, freshly pressed walnut oil is also used with suluguni and imeruli are used with cornbread as replacement of butter. Georgian dishes are developed from the naturally available product which has seen no change over the years. Traditional methods are used for cooking instead of high-tech ways. Outdoor eating is appreciated to a greater degree in Georgia. They integrate outdoor eating in away or the other; for formal dining they gather on a balcony in city and by the roadside or a sudden picnic (“A Culinary Crossroads” 14). Georgians consider alfresco dining the best way to eat; it provides them a chance to appreciate nature while consuming its gifts. Although the ancients considered grilling the most primitive of cooking methods, and the boiling the most refined, grilling remains a preferred way to cook means in Georgia-a legacy, perhaps, of the Promethean legend (Prometheus is said to have given fire to mankind when he was chained to a rock on Mount Elbrus in the Caucasus).A second standard method of preparing food is by slow cooking, and Georgian cuisine has an extensive repertoire of soups and stews. The heat remaining in the tone after bread baking is used for dishes like purnis mtsvadi, lamb braised slowly in clay pot. (Goldstein “A Culinary Crossroads” 14) The only tool in Georgian kitchen is mortar which is used for nut and spice grinding as they believe in hand grinding gives the finest result. Western Georgians use red clay dishes ketsi of six to twelve inched diameter for making fried chicken chkmeruli and corncakes. This method resemble to ancient Egyptians who used to create an oven like thing by sealing the pot filled with food and then cook it on fire openly. Not only culinary arts but paintings also depict Georgian love for tradition. Niko Pirosmanashvili was a railroad worker who painted in exchange of food and captured the daily moments and different aspects of city and country life. He painted scenes of feasting and drinking party at marriage which depicts the enthusiasm and joy of moments associated with food.Lado Gudiashvili painted a man waiting for a bowl of tripe soup khashi or eyeing on fresh fish tsotskhali (Goldstein “A Culinary Crossroads” 15). The rules for celebration during feast are rigorous. Most importantly, a tamada or toast-master is chosen who directs all. He is witty and eloquent with a strong sense of humor. Everyone respects him and takes him seriously.Tamada takes care of people eating or drinking beyond the needed amount.Tamada directs during the series of toasts and no one drinks without the order.Merikipe takes care of the glasses to be filled all the time(Goldstein “A Culinary Crossroads” 16). The rules of Georgian table call for uplifting toasts, so that each occasion, even a sad one, becomes an affirmation of life. Traditionally, toasting begins with glasses raised heavenward in acknowledgement of God’s presence. Then the most family is toasted, particularly the lady of house responsible for the meal. The tamada’s ability to peace the evening is crucial. Each time the toast is pronounced, whether by the tamada or someone else, wine is drunk as a mark of honor. But if the inebriation seems likely, tamada must slow down the succession of toasts. The traditional meal is punctuated by breaks for entertainment, often a Capella singing, a hold over from medieval patterns of feasting when entremets were actual diversions…Georgian style of serving is intended to dazzle the eyes and pique the palate through contrasting colors, textures, and flavors. (Goldstein “A Culinary Crossroads” 17) In past for most of the Georgians, meat was a luxury to afford. But, they wisely used vegetables and fruits lavishly in their cuisine in order to keep it healthy and delicious. Their table has always been filled with both wild and cultivated vegetables, for instance, mallow, ramp, nettles, sarsaparilla are cooked and served in surprising ways from years. No Georgian table is complete without a larger platter of fresh green leafy vegetables which is not only nutritious but it balances the heavier meal. Vegetables are washed with mineral water or wine to make it more healthy and tasty. Russian commonly use Georgian mineral water for their table needs in addition of the use in therapeutic process. Khashi is a scrumptious and healing soup for the patients of digestive problems.Nadugi is also used for sclerosis prevention as it is made from the combination of cow’s milk and fresh herbs (Goldstein “A Culinary Crossroads” 16). If the food is the heart of Georgian feast, then its spirit resides in wine. For a Georgian, wine evokes both culture and community…The grape wine symbolizes life and faith, a belief that Saint Nino of Cappadocia adapted to Christian doctrine when she introduced it to Georgia in the fourth century. Bearing a cross plaited of dries vines and tied with her hair, Saint Nino seemed to represent divine approval for the wine-making that had been practiced for centuries. The vine and the cross became inextricably entwined, each an object of devotion. This region is known for traditional methods of wine-making, which differs considerably from standard European practices…Traditionally wine was made in a large red clay amphorae known as kevevri. (Goldstein “A Culinary Crossroads” 18) According to experts Georgia is a land of world’s famous wines. Archaeology and history discovered many evidences about the wines as an everyday cult of Georgian culture, for instance, 7000 years old grapes stones and vessels. In world’s 4000 kinds of wine, 500 are Georgians and these are produced with 500 types of grapes. Georgians are perfect in combining wine with food, it is said that only a complementing combo serves the purpose of Georgian wine (GSW). Last but not the least, be it color, texture, flavor, nutritious value or traditions associated with Georgian food and feast, learning about Georgian culinary history is an extremely pleasing experience for everyone. The whole experience of taste and tradition make us believe that it is truly from heaven. It is as pure and original as the people of Georgia. No doubt, the love for culinary arts is a reflection of their approach towards life and its celebration. Works Cited Concord “About Georgia: wine and cuisine” Concord Travel Georgia. 11 September 2009 Read More