{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Georgian restaurant bases menu on 19th century cookbook ' data-url='/boclips/videos/5c54d2cfd8eafeecae1e4a5c' data-video-url='/boclips/videos/5c54d2cfd8eafeecae1e4a5c' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nGeorgian restaurant bases menu on 19th century cookbook \n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eGEORGIA CUISINESOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 6.20SHOTLIST:AP TelevisionTbilisi, Georgia - 4 January 20171. Various of chef...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eGEORGIA CUISINESOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 6.20SHOTLIST:AP TelevisionTbilisi, Georgia - 4 January 20171. Various of chef preparing meat dish in the kitchen of \"Barbarestan\" in Tbilisi 2. Mid of restaurant interior with diners and waiting staff3. Various of waiter serving customers4. Various of diners5. Various of Barbarestan exterior in daylight6. Various of old photos of traditional Georgian life on restaurant wall7. Barbarestan manager, Tornike Qurasbediani, holding a 19th century Barbare Jorjadze's cook book 8. Various of book9. SOUNDBITE(Georgian) Tornike Qurasbediani, manager \"Barbarestan:\"Previously we owned a typical Georgian restaurant, which was not appealing any more and we wanted something new. The only thing we knew was that we wanted it to be based on traditional old Georgian cuisine, to have dishes that were forgotten. We were ready to go to libraries and travel to villages to find old recipes. But once we went to the flea market to buy stuff for the interior and accidentally spotted the cook book, we bought it as it was cook book of Georgian dishes. When we read it carefully we decided to base the concept of our restaurant on this book. It is solely Barbare's (Jorjadze's) recipes and we do not add in anything from Georgian or European cuisine.\"10. Tilt up from food cooking to chef Levan Kobiashvili (dressed in white) in the kitchen11. Chef adding garnish to appetizers12. Close of appetizers13. Various of Kobiashvili cooking in the kitchen14. Close of meat being placed onto a bed of vegetables15. SOUNDBITE(Georgian) Levan Koberidze, Barbarestan chef: \"We update the menu every season and therefore we are constantly in the creative process which is not an easy task because some of the ingredients do not exist any more. Therefore, we often take sauces from one recipe and the technique of frying fish from the other recipe, but of course everything is taken from the cook book (of Barbare Jorjadze) and we combine them together. From first glance it is a new dish, but everything is taken from her recipes. The sauce is hers as well as the technique of cooking meat and garnish. So, we are bringing together her dishes and tastes. The most difficult thing is to create the taste and the character of the dish which is in the book. But we have managed so far.\" 16. Various of diners17. SOUNDBITE (Russian) Valeria Peskovitska, tourist from Odessa: \"We were recommended this restaurant as the one which has very authentic Georgian cuisine and wines and it has fulfilled our expectations one hundred per cent. It is evident that the recipes of the dishes here are special. It is a very unusual taste and unusual mix.\"18. Mid of diners19. Close of ol dphoto believed to be Barbare Jorjadze20. Mid of diner Maya Khurodze21. SOUNDBITE(Georgian) Maya Khurodze, Tbilisi resident: \"Everything has different flavour and different charm. For instance cornel soup which is breathtaking and also meat in wine. Maybe these kind of things are in European cuisine too, but dishes served here have Georgian nuances which is wonderful.\"22. Mid various of waitress serving Khachapuri - a Georgian cheese bread23. Close of Khachapuri dish24. Various ofv diners drinking wine++NIGHT SHOTS++25. Mid exterior \"Barbarestan\"26. Wide Tbilisi street with New Year decorations LEADIN:A 19th Century recipe book found at a flea market has formed the bases of a whole concept at traditional Georgian restaurant in Barbarestan.Modern techniques combine with some of the 70 recipes in Barbare Jorjadze's book, first published in 1874. STORYLINE: A Georgian feast served up for dinner, but the recipe comes with a caveat.Dining at Tbilisi's Barbarestan restaurant involves being sent back in time. The menu here is based entirely on a 19th Century cook book found at a flea market - giving the owners quite the challenge. They'd always wanted their restaurant to use traditional Georgian recipes, says Tornike Qurasbediani, Barbarestan's manager, and were ready to go to libraries and travel to villages to find old recipes worthy of inclusion.But when they picked up the recipe book inscribed with the name 'Barbare Jorjadze', they knew they'd found what they'd been looking for. \"Once we went to the flea market to buy stuff for the interior and accidentally spotted the cook book, we bought it as it was cook book of Georgian dishes.\" \"When we read it carefully we decided to base the concept of our restaurant on this book. It is solely Barbare's (Jorjadze's) recipes and we do not add in anything from Georgian or European cuisine.\"The experiment was a success, today tourists and Georgians alike dine at the restaurant wanting a taste of Barbare Jorjadze's old recipes, with a modern twist.Situated at the crossroads of Europe and Asia, Georgian cuisine has inherited dishes from wide variety of countries, but over the centuries it has developed its own very distinctive flavours and recipes. For many Georgian chefs it is a challenge to create modern dishes based on traditional ones.  But one of Barbarestan's chefs, Levan Kobiashvili, is taking it in his stride.\"We update the menu every season and therefore we are constantly in the creative process which is not an easy task because some of the ingredients do not exist any more.\" He says the kitchen has found ways of problem solving when they can't find some of the book's ingredients. \"We often take sauces from one recipe and the technique of frying fish from the other recipe, but of course everything is taken from the cook book (of Barbare Jorjadze) and we combine them together.\" \"From first glance it is a new dish, but everything is taken from her recipes. \"The sauce is hers as well as the technique of cooking meat and garnish. So, we are bringing together her dishes and tastes. The most difficult thing is to create the taste and the character of the dish which is in the book. But we have managed so far.\" Barbare Jorjadze's portrait looks down onto diners as they sample her updated recipes. A Duchess and feminist from the 19th Century Jorjadze was among the first authors of cook-books in Georgia. The book entitled \"Georgian Cuisine-Tried and True Family Methods\" was first published in 1874, with 807 recipes. So far, Barbarestan has revived just 70.During the Soviet times Barbare Jorjadze's book had been forgotten about - but now it's seeing something of a resurgence, the 3rd edition is soon to be published. Valeria Peskovitska is visiting from Odessa.\"We were recommended this restaurant as the one which has very authentic Georgian cuisine and wines and it has fulfilled our expectations one hundred per cent. It is evident that the recipes of the dishes here are special.\"For some, like Tbilisi resident Maya Khurodze, it's about preserving typical Georgian flavours. \"Everything has different flavour and different charm. For instance cornel soup which is breathtaking and also meat in wine. Maybe these kind of things are in European cuisine too, but dishes served here have Georgian nuances which is wonderful.\"====Clients are reminded: (i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com. 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