If Georgia’s cuisine is any indication, this country’s other arts are equally dazzling, especially music and dance. The first time I saw Georgian dancing was when the Georgian National Ballet Sukhishivili-Ramishvili visited Kyiv during my childhood. By then I had already studied classical ballet for several years, so it was hard to impress me with complicated turns or jumps, but when the Georgian troupe took stage, it charged up the whole auditorium with so much energy that for the two hours of the performance I felt myself soaring. I have since seen hundreds of dance performances, both folk and classics, but this feeling of intoxication and euphoria returned only on a few occasions since, the most recent being during Natalia Osipova’s performance of Giselle.

And it’s hard not to be moved watching Georgian dancing with its energy, rhythm, complex technique and precision. The clip above is the rehearsal of the same troupe I saw as a child, but of course, with a new generation of dancers. Sukhishvili-Ramishvili Ballet is based on traditional Georgian dancing, though they incorporate classical ballet elements to polish the movements further. Men dancing on bent toes, though, is part of the traditional repertoire, predating ballet’s en pointe technique. Although this clip is only the rehearsal, it gives you a sense of the troupe’s virtuosity. I watched it at least ten times, and I still hold my breath when the dancers do pirouettes on their knees, then raise themselves en pointe before jumping in the air and holding a trinacria-like shape for what seems like minutes.

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My trip to Georgia was a culinary epiphany.  This small country in the Caucasus has one of the world’s most interesting cuisines, full of vibrant combinations of herbs, nuts, pomegranate and spices. It’s also one of the healthiest, offering a wide repertoire of vegetable dishes and herb rich stews (such as chakhokhbili, the chicken tomato stew I shared recently). Among my other favorites are pkhali, vegetable salads in walnut sauce, khachapuri, flatbreads stuffed with cheese, lobio, beans cooked with coriander leaves and walnuts, mtsvadi, grilled meat, and khinkali, juicy, peppery meat dumplings. It is a kaleidoscope of flavors. And just like the Georgian language is related to no other tongue, Georgia’s cuisine is uniquely distinctive.

Three Cookbooks

This fall gives me and other Georgian food lovers a reason to be happy, because there are three new Georgian cookbooks on the market, and all three are excellent. The first one I bought was Supra: A Feast of Georgian Cooking by Tiko Tuskadze. As an introduction to Georgian cuisine, it’s the ideal book. It contains recipes for most of the classics, including five types of khachapuri, the cheese stuffed flatbread, six types of pkhali, a vegetable dish that’s between a salad and a paté, and a wide array of meat, fish and poultry dishes.  I also liked discovering several recipes for adjika (also spelled as ajika), herb and chili pastes that function both as condiments and seasoning sauces. Tuskadze’s red adjika (p.30) is a symphony of chili, parsley, basil, coriander and celery leaves, with a basso profondo note of fenugreek.

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Photography by Bois de Jasmin

Before the tomato season ends I would like to share a recipe for chakhokhbili, a Georgian chicken stew. It’s a dish that tastes and smells of summer, and I try to make it as often as I can during the months when ripe tomatoes are available. The idea is to cook chicken with onions and towards the end add almost twice its weight in tomatoes and herbs. The tomatoes are cooked only to soften them, which gives the stew a bright, sunny flavor. Few other preparations showcase the simple ingredients–chicken and tomatoes–to such advantage. And if you haven’t cooked Georgian food before, I urge you to start with this recipe and be ready to be dazzled.

Georgia is a country of about four million people wedged between Russia, Turkey, Armenia, and Azerbaijan. In my travels through Georgia it never failed to amaze me how such a small country could produce so many outstanding writers, artists, sculptors and dancers, from painter Niko Pirosmani and poet Tizian Tabidze to ballerina Nina Ananiashvili and choreographer George Balanchine. Today, however, I want to give you a taste of the famed Georgian cuisine, because it’s a heritage worthy of being enshrined by UNESCO, along with Georgia’s unique polyphonic singing.

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Reunited and it feels so good… Elisa writes about revisiting old crushes. Perfume-related ones, of course. 

There seems to be some kind of law that says if you give or swap away a bottle of perfume, within five years you’ll want it again. This law applies in my perfume life, in any case; I keep finding myself missing scents I believed I didn’t need anymore.

Maybe it’s just nostalgia. Lately I’ve been fantasizing about Gap Crushed Peony—not a cult classic on the level of Grass or Dream, but it was my favorite of the Gap scents, and it came in an oil format that not only smelled great but made your skin glisten sexily. There has even been a day or two when I wished I could wear Ralph Lauren HOT, a very “mall” oriental and a relic from my early twenties that I eventually donated to a charity fundraiser. I can’t quite remember what either of these perfumes smelled like, but I’m sure they would comfort me.

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