ქართველთა კვებითი კულტურის ისტორიიდან: სულუგუნი
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Date
2014
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Journal ISSN
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Publisher
მერიდიანი
Abstract
The work deals with suluguni – a very special element of the Georgian
diet. Suluguni is a specially cooked “Imeretian (West Georgian) cheese”. There
are efforts made by Abkhaz and Ossetian authors to relate the provenance of
suluguni to Abkhazian and Ossetian cultures. In the present work, however, it is
proved that suluguni is entirely Colchian (i.e. West Georgian) product: preparing
suluguni by kneading and boiling was due to excessive humidity (thereby
suluguni could last for more than a year); the second reason for producing suluguni
in the Colchian plain was a small number of cattle in the region with the
deficit of cheese during the stoppage of lactation.
Recently the Armenians also expressed their claims for suluguni and started
protesting against its registration in international organizations. Their claim
is based upon a simplistic argument: in Soviet times suluguni was produced not
only in Georgia, but also in every other Soviet republic. In reality, however, the
reason for this was the Soviet Union’s and not Georgia’s “state standard” –
GOST (Russian: ГОСТ).
Description
https://geohistory.humanities.tsu.ge/ge/procedings/83-shromebi/161-shromebi-8.html
Keywords
სულუგუნი, ეთნოგრაფია, კვების ისტორია
Citation
ივანე ჯავახიშვილის სახელობის თბილისის სახელმწიფო უნივერსიტეტის საქართველოს ისტორიის ინსტიტუტის შრომები, VIII, თბილისი, 2013-2014, გვ. 314-330 / Ivane Javakhishvili Tbilisi State University Institute of Georgian History Proceedings, VIII, Tbilisi, 2013-2014, pp. 314-330