Georgian Food Quotes

My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.

Oil “Soviet Russia cannot survive without Baku’s oil,” told comrade Vladimir Lenin. One of the plans was to drain the Caspian Sea: “Is it possible? Can you drain the Caspian Sea?” said the powerful Stalin. It was more an order than a question.” (- Angelika Regossi, “Russian Colonial Food”. Chapter: Azerbaijan - Oil Country). Mafia “With his wife Victoria, they reigned here for nineteen years. This period Georgians called ironically the Victorian Era, and his wife got the name Queen Victoria. Victoria created the system when all was for sale: state documents ten times the price; 5,000 roubles to enter the Communist party; 50,000 for the judge job, … “ (- Angelika Regossi, “Russian Colonial Food”. Chapter: Gruzia - Where Soviet Mafia Was Born). Smoking “Smoking breaks in the USSR were long and often—and became an official excuse not to work, causing huge damage to the already failing state economy. But on the other hand, with zero unemployment and prison terms, if you are not on a payroll, the state could not provide enough work for everybody. People had to show up every day in the workplace. Boredom from nothing-to-do turned into massive laziness and Soviet workers spent long hours in the smoke rooms. For some, it was a place to relax, for others, to provoke a frank conversation—because … Well, let’s talk about it later.” (- Angelika Regossi, “Russian Colonial Food”. Chapter: Litva - Friends and Rebels). God “The bus was driving slowly, just forty km an hour on the slippery winter road. Outside was a spectacular view of the Caucasus mountains. Here and there appeared churches: nearby and far away, but always on the top of the hill: “Closer to God, as high as possible,” crossed His mind. The bus stopped with a creaking sound, and He slowly got off: “For me, Khor Virap Monastery will be the resting place: from the Soviet life … from the communist lies … I shall spend here the rest of my life. And from here … I shall go to eternity …” these were His last thoughts before He entered the monastery gate. He was dead tired from all that happened, walking uphill closer to God.” (- Angelika Regossi, “Russian Colonial Food”. Chapter: Armenia - Road in the First Christian State).

There has been a more recent case, known to the historians at the Admiralty Library as ‘the great mashed potato mutiny’. At Singapore in 1945 the crew of the landing ship Northway were served badly-prepared reconstituted mashed potato after some had spent the morning peeling real potatoes (it transpired that the cooks had managed to burn these). This was the trigger to down tools and refuse orders to fall in, but again this single incident was not the sole cause, having been preceded by some weeks of complaints about the food in general.

It is not the facilities of the cooking stove which make for good food, it is the expertise and care of the cook.

GEORGIAN BEET SALAD Put boiled beets, pitted prunes, garlic, walnuts, and sour cream in a food processor and pulse to a grainy paste. Garnish with rough-chopped walnuts and cilantro. Serve with crusty bread.

In Georgian times lunch hardly existed, although for those who breakfasted early, a small snack might be eaten. In towns many shops sold pies and pastries, while street sellers offered shellfish and other ready-to-eat items. Dinner was the main meal, eaten at any time in the afternoon between two and five o’clock. The timing of dinner was related to the hours of daylight, since the cooks needed to work in daylight, especially for formal dinners with guests where preparations could take hours. Dinnertime for the elite became later and later, and in contrast to the meagre breakfast, a formal dinner could be a dazzling array of food. The first course, served on the table all at once, had numerous dishes, and was followed by a second course with a smaller selection of meats and fish, along with savoury and sweet items. Finally, a selection of nuts, sweetmeats and occasionally fruit constituted the dessert course, at which point the servants withdrew.

Ice helped to chill food and drinks and enabled iced dishes to be made, including ice creams and sorbets. When she was staying at Lyme Regis in September 1804, Jane Austen wrote satirically to Cassandra: ‘Your account of Weymouth contains nothing which strikes me so forcibly as there being no ice in the town. For every other vexation I was in some measure prepared, and particularly for your disappointment in not seeing the Royal Family go on board…but for there being no ice what could prepare me? Weymouth is altogether a shocking place.

Some hosts did offer food that we would now discard, and just before Christmas 1778 Woodforde unashamedly set before his guests a dinner that included ‘part of a ham, the major part of which ham was entirely eaten out by the flies getting into it’. 142 Even so, his guests also stayed for supper, and ‘We were exceeding merry indeed all the night.

Hypnotised by the grandeur of the two-hundred-year-old city with buildings that epitomised Georgian, Neoclassical, and Federation style architecture, most Indians harboured aspirations of working in the oldest Australian city’s CBD. The Victorian sandstone buildings and Seidler style international architecture lining both the sides of its streets mesmerized the city’s populations. Its hustle, bustle, and its assimilated cosmopolitan staff rushing back to their offices with disposable coffee cups and take away food paper bags in their hands appealed to its visitors.