As you see, one page of my blog is entirely dedicated to Barbare Jorjadze. Barbare was a Georgian writer, activist and author of the first, major cookbook published in the XIX century.
She was a noblewoman, though she never avoided her housewife duties and took care of her family. She also called other housewives to take care of their families in order to be strong. Furtherly, she decided to create a cookbook, as she felt that good health is the basis of the success and life of the nation and the health depends on healthy and rich food. She also felt that proper cooking has decisive economical meaning. Unexperienced housewife always spends an unnecessary amount of ingredients while preparing dishes and fails to make rich and nutritious food. So says the foreword written by her daughter Manana Jorjadze, who published the second edition of the cookbook.
I first saw her book in my teenhood. It is written with some old Georgian words, slangs, dialects, though as I was raised in the village and read old books, it was easy for me to understand the book then and now.
The book requires a general knowledge of the cuisine, cooking skills and a little bit of imagination. Barbara divides the book into two parts: Georgian and European Cuisine. That is why the book is also very significant for us now, it is proof that before the all-swallowing-soviet-era, we had quite rich and diverse cuisine, with a tremendous list of ingredients, cooking methods, advises, etc.
Thus, it is more than just a cookbook, it bears the history of everyday nutritional life of XIX luxurious people in Georgia.
So, sometimes, I try to explore her cookbook “Georgian Cuisine and Tried Housekeeping Notes”, first published in 1874, in Georgia and thus, dedicate this page to those recipes from her book, I managed to figure out how to do it.
For further reading about Barbare Jorjadze, here is my interview and very delicious article by Lauren Collins for New Yorker – The Culinary Muse of the Caucasus