Prominent Georgian Female Chef Barbare Jorjadze
13 July, 2018
Prominent Georgian Female Chef Barbare Jorjadze
Barbare Jorjadze, also known as Barbare Eristavi-Jorjadze, was considered Georgia's first feminist, poet, playwright and essayist.

She was born in 1833, when Georgia was part of the Russian Empire and recovering from centuries of wars.
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Barbare Jorjadze. Photo courtesy: www.nplg.gov.ge

Jorjadze was taught to read and write by her peasant nanny.This fact was reflected in her writings about women's role in the Georgian society:

"Women had been the custodians of knowledge and champions of literacy when men held to their weapons
and fought to defend the homeland."

Barbare began writing in 1858, publishing poetry in the Tsiskari magazine. Despite public criticism, she continued publishing in newspapers and magazines such as Droeba, Iveria, Kvali, and Jejili.

In 1861, she was involved in debates around the modernization of the Georgian language, in particular challenging the ideas of Ilia Chavchavadze. However, until now she has been mainly remembered for another accomplishment – her cookbook.
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Barbare's Cookbook - “Georgian Cuisine and Tried Housekeeping Notes”. Photo courtesy: saba.com.ge

In 1874, Barbare published a cookbook called the “Georgian Cuisine and Tried Housekeeping Notes”. The first edition of this book is preserved at the Georgian Literature Museum in Tbilisi. The Georgian National Library, which now has a reading room named after Jorjadze, also has several copies of the book.

The Cookbook is full of recipes for various dishes, not only Georgian, but also European, Middle Eastern and Russian specialties. For instance, she shares tips for making béchamel and tkemali, classic French and Georgian sauces, respectively. Georgian chefs now increasingly consult Jorjadze's book for flavors, many of them forgotten under the Soviet Union's homogenizing influence.

One of the restaurants in Tbilisi which actively uses Barbare's recipes is a restaurant called “Barbarestan”. It continues to provide a genuine understanding of the book’s recipes.
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Restaurant "Barbarestan". Photo courtesy: www.facebook.com/pg/barbarestan

At "Barbarestan" you will be hosted by Kurasbediani family with their 11 children, family members, brand chief and “Gastronaut” restaurateurs’ team. You will enter a 19th century atmosphere with black and white photos and vintage furniture.
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"Barbarestan" - 19th century atmosphere. Photo courtesy: www.facebook.com/pg/barbarestan

One of the dishes, prepared at this restaurant according to Barbare’s recipe is Blackberry Soup.

In order to make this soup you will need the following ingredients:
50 grams of Blackberries
2 whole Cucumbers
Several sticks of spring onions
Salt, sugar, black pepper to taste

Preparation:
Blend raw blackberries , water, salt, pepper and sugar together and put into a container. Add water if necessary . Put the mixture in the refrigerator to cool for a short time. Meanwhile, peel cucumber, by taking the flesh out and cutting it into small cubes. Put the cucumber cubes into a bowl and pour the blackberry sauce over them adding some spring onions . You can also add some blackberries on the top as decoration as well.

The first photo courtesy: www.radiotavisupleba.ge


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