A taste of Georgian cuisine.
We regret that this event has been cancelled due to unforeseen circumstances. We hope to be able to re-schedule the event in the coming weeks, and we will notify all ticket holders about the new date.
This is an online event. Bookers will be sent a link in advance giving access and will be able to watch at any time for 48 hours after the start time.
Georgian cooking owes its flavours to its Caucasus location in the fertile crescent, on the edge of empires. Invading Greek, Persian, Arab, Mongol, Ottoman and Russian empires brought novel ingredients and know-how to indigenous staples, resulting in signature delicacies, from khinkali pasta dumplings, and walnut or sour-plum sauces, to khatchapuri cheese-bread shaped like gondolas.
Add to this mix 8,000 years of wine-making in unique vessels known as quevri, and an ancient, hospitable culture of supras (feasts) – where tamadas (toastmasters) have the first and last word – and it becomes clearer why Tbilisi’s cosmopolitan early 20th-century cafe culture nurtured the exchange of ideas and exciting artistic renewal.
Luka Nachkebia, youthful culinary impresario and TV presenter for Georgian Masterchef, speaks on feasting as therapy – including in a time of pandemic – and demonstrates how to innovate without losing what is delicious and distinctive about Georgian cuisine.
In association with Maya Jaggi and Writers’ House of Georgia.
Part of Georgia’s Fantastic Tavern: Where Europe Meets Asia (25-28 February 2021), an online festival of Georgian writers from the Caucasus, with food and song, inspired by the café culture of the first democratic republic of 1918-21.
For further information visit georgiasfantastictavern.com
Learn more about the British Library’s Georgian collections in this blog article written by curator Anna Chelidze.
Luka Nachkebia has been on the jury of the highly successful TV series MasterChef Georgia since 2019, the year it began. Born in 1991, he teaches Pacific and Asian cuisine at the Georgian Culinary Academy in Tbilisi, and lectures on food safety and production technology at the Agricultural University of Georgia, from where he graduated with a specialisation in food service, food safety and applied culinary technologies. A consultant on restaurant development and food service and production, he manages projects for clients including Borjomi Golden Tulip Firouze Hotel, Zala restaurant, Matiani hotel, 9Mta beer gastro bar and Bioli wellness resort. Luka has been a researcher on several culinary books, including Bagrat Batonishvili Cook Book 1818 and Georgian Taste cookbook – for which he also served as chef. He was producer and chef for the Meskhetian Table cookbook and Kolkhetian Tabla. He participates in scientific research projects, investigating microbiomes in agronomy, food microbiology and human nutrition.
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