Tristan Macharashvili
PhD in History
The University of Georgia
Associate Professor
Tamaz Beradze Institute of Georgian Studies
Senior Research Fellow
Tbilisi, Georgia
Tristan Macharashvili
PhD in History
The University of Georgia
Associate Professor
Tamaz Beradze Institute of Georgian Studies
Senior Research Fellow
Tbilisi, Georgia
The Daily Life of Medieval Georgian Society (Nutrition)
In the life of any people, nutrition and the acquisition of food cultures hold an extremely important place. Accordingly, in the life of Georgian society from the 11th to the 15th centuries, activities directly related to food and its acquisition occupied a significant position, which, along with religion, defined the patterns of social life.
In Georgian sources, the act of eating is referred to as “eating,” “bread-eating,” “eating bread,” “sitting down to food,” “table,” “feasting,” “gathering,” “sustenance,” “lavish meals,” and others. G. Chitaia's opinion is that in Georgia, people eat 2-3 times a day, and prepared food that many times is acceptable.
Daily meals were distinguished from feasts. Feasts (celebrations) were held during holidays, victories in war, weddings, the birth of princes, the reception of honored guests, and other significant events. Sometimes feasts would take on an extravagant character; Vakhushti notes that while the Catholicos and bishops were present at the feast, only singing was heard, and after their departure, the "symphony of minstrels, singers, and all kinds of performers” could be heard. The extravagant revelry is also found in Rustaveli’s works: “There was a drinking and bread-eating, similar to their power... The king ordered that no one drunk should be released.”
Although excessive drinking was considered unacceptable in the Middle Ages, it seems that urging people to drink wine at feasts was an accepted practice, as Rustaveli confirms: by the king's order, even drunkards were not allowed to leave the table, and probably they were urged to drink wine.
In the 14th century, there were strictly defined rules for the arrangement of officials at the royal court's table: considering seniority, officials occupied their designated seating or standing places in a specific order. At the royal court, feasts could be held at any time of the day or night. The duration of the feast was not predetermined, as sometimes the meals lasted late into the evening.
The royal feast was attended by an entire array of officials, including the mandaturtukhutsesi, mandaturis, chief servant, chief administrator, chief winemaker, chief falconer, stewards, cooks, chief cupbearers, chief waiters, waiters, the person in charge of the table, amirajibi, ejibi, chasnaghiri, and others.
A similar feast should have been held by individual nobles, although its scale would, of course, be relatively smaller. There should not have been much difference in the course of the feast and the food menu.
In general, the peasant’s table was much more modest; however, they spread a fairly abundant feast during holidays. Hygiene was always observed before the feast, and usually, the hall would be cleaned after the meals.
Before feasting and generally before meals, it was essential to pray; at that time, prayers to be recited before receiving food were said.
Keywords: Nutrition, Feast; Bread-making; Eating; Festivity, Hygiene.