EUROPEAN RECIPES AS AN INDICATOR OF EUROPEANCHOICES IN 19TH CENTURY GEORGIA

Abstract

The publication of European cuisine recipes in Georgian has a 200-year history. The first European recipes in Georgian were published in 1818 in St. Petersburg by Bagrat Batonishvili, the son of the last king of Georgia, Giorgi XII. Since 1852, the first Georgian literary magazine “Tsiskari” started publishing successful foreign agricultural and economic examples and recipes. The first Georgian agricultural magazine “Gutnis Deda” also published many articles about the European succesful experience. From the end of the 1860s, the writer Giorgi Tsereteli, the editor of the “Sasoplo Gazeti,” created an excellent collection of foreign recipes. In the first Georgian cookbook published in 1874, along with Georgian dishes, Barbare Eristavi-Jorjadze added European recipes. They were also printed in the cookbooks published after Jorjadze’s book (at the end of the 19th century). For example, in 1891, Grigol Charkviani’s printing house in Tbilisi published a book with the title: “Georgian and European Cuisine”.