On the subject of Georgian winemaking, I recently found these incredible old photos depicting various aspects of wine making and drinking. I found the photos on the British Library’s Endangered Archives Project website, but they are originally from the National Archives of Georgia. The first three were taken by the photographer, Constantine Zanis, probably in the late 19th or early 20th Century. The are of a man tending grapevines, Men crushing grapes, and a line of qvevri – the traditional vessel used for Georgian winemaking – along the side of a road.
The next is a photo of a fantastic pair of drinking horns set in silver. It was taken by the photographer, Dmitri Ivanovich Yermakov, and is dated 1880.
I’ve never enjoyed wine from a drinking horn, but imagine that it would somehow taste more . . . heroic.
The last photo is interesting because it shows men sampling wine out of a qvevri. The photograph is entitled Sampling Wine in Armenia. Although the oldest winemaking vessels are from Georgia, the practice was traditionally more widespread across the region – the term for qvevri in Armenian is karas. That said, it is not clear where this photograph was taken. I wonder whether it is in part of the territory that Georgia lost to Armenia during Sovietization, but clearly, the fashions seem to be Armenian. The photograph is by Gertrude Beasley, and is date 1923.
Last year I had the pleasure of visiting the Areni-1 cave in southern Armenia. Many unique and noteworthy artifacts have been found in the cave, including leather shoes; fine linen fabric, woven reed mats, and pottery vessels of different styles and periods. In addition, preserved within the cave is also the site of the world’s oldest known winery. When the archaeologists studying the site announced this in 2012, I knew I just had to see it for myself.
The cave is situated overlooking a winding road that slips through a valley along the edge of the Arpa River. Small cafes and vendors dot the roadside. We pulled into one of the cafes that had grapevine canopies over tables that straddled side branches of the river. I thought we were just stopping for lunch, but when I looked up, we were also right at the base of the cliff where the Areni-1 cave was located.
The earthen path to the cave was well worn, but very steep and without steps or rail, so it was a bit of a trudge get to the mouth of the cave. It was also a hot, late spring day, and the sun, although welcome after several days of clouds and showers, beat down on us as we climbed. As we neared the mouth of the cave, a dog ran by us at breakneck speed, making me wish for a few less years on my own personal pedometer.
The view into the valley from the cave mouth is spectacular. The hills across the access road are low and one can see for many miles to the north. Presuming a similar lay of the land in the recent past, the cave would have provided excellent protection for occupants and as well as the ability to see animals or people headed their way at a distance. It was the ultimate early room with a view.
Just to the left of the cave mouth is the main occupation area. Although the cave was inhabited on and off from the Neolithic to the late Middles Ages, the bulk of the habitation was in the Chalcolithic or Copper Age in the late 5th to early 4th millennium BCE. This area has yielded hearths, grindstones, clay storage bins, and numerous goat and sheep bones (mostly goat). In addition to their provenance, the bones themselves show signs of processing for harvesting meat and marrow as well as cooking, indicating that cave occupants were eating animals on site and probably living in proximity to them as well. Areni’s famous leather shoes were found in this area. Also found here were obsidian and chert tools. The obsidian is interesting because there are no deposits of it in the Arpa valley within 20 kilometers of the cave, indicating that cave inhabitants were either getting it themselves at a greater distance, or trading with others who had ready access to the material.
When I was in college I worked for a summer at the Tautavel caves in southern France. The material used for some of the tools at that Neanderthal site came from several hundred miles away. So trade at a distance for Areni’s much more modern inhabitants is no surprise. It is important to remember, however, when considering the flow of information, such as that concerning the domestication of plants or ways of processing them for food and drink, or for the ability to trade wine, say for obsidian, perhaps?
Although the cave has electricity, the day we visited, it was out. In fact, we were told it was on before our climb, but it seemed to fail especially for our visit. I don’t know how many of you are spelunkers, but as you enter a cave, the light falls off rapidly. Just a handful of feet inside the mouth of the cave and we were in near darkness that became pitch as we made our way deeper inside. Someone had a half-dead flashlight with them, and that was the only light we had to guide us. The photos in this post are a credit to my trusty Nikon and its ability capture and amplify light, because it was impossible to see a few inches beyond the weak torchlight with the unaided eye.
To the left, in the darkness of the cave, was the main wine processing area. This area has a shallow clay tub, the center of which is occupied by the mouth of a large jar. Archaeologists think that this basin was for the pressing of grapes or berries, and that the pressed juice flowed into the mouth of the large jar. This interpretation is bolstered by the discovery of desiccated grapes, grape seeds and skins still attached to pedicels, and even grape stems in close proximity to these jars. Morphological examination of the Copper-Age grape remains found here suggest that they are an intermediary between wild and domestic fruits, so it is possible that grape domestication was in process at Areni-1. The presence of large storage jars around the pressing installation may even indicate that secondary fermentation took place there. Plastering of jar mouths would have created an airlock, protecting the wine from oxidation. Carbon-14 dating of the grapes in this area places them between 4223 – 3790 BCE, making this the oldest wine-producing assemblage yet discovered. There are older jars with sediments that have been identified as wine known from Georgia and Iran, which indicates the consumption of wine in those places, but Armenia has the claim as oldest site for wine making.
In addition to grapes, the remains of many other fruits, drupes, and nuts were found in the cave, including plums, pears, hackberries, silverberries, almonds and walnuts. These could have been for consumption as food items, or some of them (notably plums and pears) could have been used in the production of mixed-fruit wines. The presence of the walnuts are also notable because there is very little data on when humans started to domesticate (purposely plant and harvest nuts) from these trees. Areni-1 offers remains and a firm range of dates when inhabitants were eating these in the Caucasus. Charred grains such as emmer, early wheat (Triticum cf. aestivum), naked and hulled barley, lentils, and grass peas were also found in the cave.
We trudged on slowly towards the rear of the cave, feeling more than seeing our way forward towards an area where the skulls of three sub-adult human skulls were found sealed into large pottery jars. One of the skulls had well preserved brain tissue within. Also around this area, several adult leg and arm bones with evidence of carnivore chewing (probably a dog) were also found. All of the human remains predate the winemaking by several hundred years. Beyond the fact that their heads were severed from their bodies, archaeologists do not know how to interpret these remains. They are being called, “burials,” but it is not clear whether these tweens and teens were sacrificed, or whether they died from natural causes and their heads interred in ritual remembrance. The largest skull has evidence of new bone formation on the inside of the skull, but no evidence of fracture or deliberate penetration into the cranial cavity. This suggests an inflammatory response to an infection as can occur in the encephalidities, meningitis, and osteomyelitis. However, because the adult long bones were chewed by a dog, and some of them were found sealed in pots, I suspect that these kids may have been victims of rabies. We know that rabies was a problem in the Old Babylonian Period of ancient Mesopotamia because they had spells to try to counteract it Although Areni-1 is much older than the earliest known evidence of rabies in Mesopotamia, It is not too far flung to imagine that these kids died after an infectious bite from a rabid animal. Whatever the cause of death, my money is on ritual remembrance of these children, not sacrifice or ritual cannibalism as some have suggested.
As we made our way out of the cave, the return of the light felt like emerging from the world of the past represented in the artifacts and assemblages. I imagined the sounds of people chatting while they worked, animals bleating, some meat cooking on the hearth, and people making and tasting the old Areni-1 vintages. Imagination is a powerful thing, because not two minutes by Jeep from the base of the cave is the Areni Wine Factory. Despite its Soviet-sounding name, the wines they make are good and the people who make it are knowledgeable about their wines and wine culture beyond their borders. That day, they were tasting some mixed fruit wines. I sampled the grape-cherry and grape pomegranate both of which were very good. A quick tour of the cellar ended the day and we got back in the Jeep to find some beds for the night. As we drove, I couldn’t help but reflect upon the coincidence of modern winery so near to the world’s oldest known winery, and wondered how similar (or how different) the people of the Arap Valley are to those who lived in Areni-1.
(Words and photographs by Laura Kelley. Recording of rabies Incantation borrowed from the London SOAS website).
I love this time of year! I love the blustery days and the chilly evenings and snuggling under blankets to keep warm. I love the cacophony of colors offered up by the deciduous trees, and of course, I love the panoply of fall produce – my favorite of which are pumpkins and squash.
They are just so beautiful – all the shapes: round, oval, flattened, tubular, and fluted like an amber bead, or goose-necked, with bumps and warts and all. And the colors – warm shades of orange, ochre, yellow and deep earthy green – some striped, some with a gradation of color fading from one into the next. Such variation in color and shape – and flavor! There are so many ways to prepare pumpkins and squash, that it seems unfortunate that we generally relegate these vegetables to pies or soup. All too often with the familiar triumvirate of spices – cinnamon, nutmeg and cloves and more often than not – too much sugar.
By themselves, many pumpkins and squash are already quite sweet and don’t need much sugar to make their flavors really shine. My two favorites – the Butternut and the Kabocha – are amongst the sweetest. I often use them to temper dishes with sour flavors offered by pomegranates, sour grapes, lemons, or limes.
Across the Asian continent there are a myriad of ways to prepare pumpkin and squash. As main dishes, many cultures stuff them – with rice, or a combination of meat and grains. They appear mixed with curries, stews and braised meat dishes. They are layered in casseroles, topped with sauces, curried, stir-fried and coated with spices and baked. However they are prepared, they are another gift of the New World to the Old and have been dearly embraced since their introduction only a few hundred years ago.
In Western Asia, they can be stuffed with marigold petals or pomegranate seeds in Georgia, layered in an Armenian casserole called Ailazan; baked with eggs in an omelet called a “kuku” (after the Persian work for egg) or braised with fowl or lamb in a delectable cardamom and pomegranate sauce in Iran, used as a stuffing for pastries or prepared with tomatoes and sour grapes in Afghanistan.
In South Asia, pumpkin and squash are curried in rich ginger and garlic-laden sauces, baked and pounded into dips with or without yogurt, used in rice pilafs, mixed with pulses for dals, mixed with seed spices (such as fenugreek, onion, mustard and poppy), cumin, a handful of chili peppers and lemon juice in sweet and spicy dish, and sweetened with coconut cream.
The Central Asians use squash in casseroles like Damlyama flavored with copious amounts of cumin and black pepper, stuff them with their own pulp flavored with tarragon and lemon or nuts, sour cherries and nutmeg and pepper or baked with cinnamon and black pepper, or cooked with tamarind, fenugreek leaves and garlic.
In the Himalayas, the Bhutanese have delectable pumpkin fritters spiced with cumin and use squash or pumpkin layered in their biryani, the Nepali have their Tarkari curries with garlic, ginger and lots of cilantro, the Tibetans coat squash slices in chickpea or lentil flour spiced with chili peppers, star anise, lots of black pepper and some cinnamon and fry the slices until golden, and the Burmese have make a stew of them with shrimp and soy sauce, lime juice, ginger and garlic and lots of pungent peppers. And in the Indo Pacific, one of the most common ways to prepare them are using a tomato-based sauce flavored with sweet soy, vinegar, nutmeg and pepper.
In the far-east, the Korean’s have their black-peppered squash cooked with soy, ginger and garlic and garnished with sesame seeds. The Japanese cook them similarly using sweet soy or a soy-ginger sauce, and in Southern China there is fish-flavored eggplant named after the method of preparation with brown bean paste, fish sauce and rice vinegar, often used to cook fish. In Thailand, pumpkins or squash are used to flavor the rich spicy curries and are used with a variety of meats or cooked rapidly in a stir-fry with lots of spicy Thai basil, or cooked with crushed black peppercorns, lemon juice and fish sauce to form a rich sour sauce around a sweet kabocha squash. The Cambodians use squash in mixed vegetable stews and stir fries, and use them with in stews with beef, coconut milk, and their ginger-spice paste called Kroeung, the thick fish sauce tuk prahok and lots of Kaffir lime leaves. And lastly in Vietnam, squash and pumpkin are sometimes enjoyed with stir-fried with lemongrass and peanuts, and roasted and pounded into a dip with lime juice, fish sauce and basil.
Certainly not an exhaustive list of Asian pumpkin and squash recipes, but ones that reach far beyond the familiar flavors of cinnamon, nutmeg and cloves and too much sugar, and all of which are available in the Silk Road Gourmet volumes already published or yet to come.
So enjoy our seasonal bounty of pumpkins and squash, but think outside the box and try an unfamiliar recipe or two. You may discover a favorite vegetable you’ve never tried before – like the Sri Lankan curry posted below. (Words by Laura Kelley. Photo of Autumn Pumpkins by Haywiremedia @ Dreamstime.com; Photo of Pumpkin Curry by Sarsmis @ Dreamstime.com. Recipe in Silk Road Gourmet Volume 2).
Curried Pumpkin in a Ginger-Garlic Sauce
This curry is sour, sweet, and hot due to its curry leaves, vinegar, coconut milk, sugar, and ground chili peppers. Blended together, these flavors make this dish quintessentially Sri Lankan, but it also complements a wide variety of other cuisines as well.
1 medium butternut squash or small kabocha pumpkin, peeled, sliced and seeded
2 tablespoons oil
1 medium onion, finely chopped
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground
2 teaspoons garlic, peeled and diced
1 tablespoon grated ginger
½ cup coconut milk
1 teaspoon chopped chili peppers
10 curry leaves, crushed
1 tablespoon cider vinegar
1 teaspoon salt
2 teaspoons sugar
Preheat oven to 375°. Place sliced squash or pumpkin on an oiled or sprayed baking sheet and when the oven is hot, bake for 20–25 minutes. Remove from oven, cool, and slice into quarters or eighths, depending on the size of the slice.
Heat oil in a medium sauté pan and sauté onion until it softens and starts to color. Add the turmeric, cumin, coriander, and mustard and stir for a couple of seconds. Add the garlic, ginger, coconut milk,
chilies, and curry leaves.
Add the vinegar, salt, and sugar and bring slowly to a boil. Add the squash or pumpkin pieces, stir, and simmer on a low heat for 5 minutes until the pumpkin is warmed.
Many chefs and cookbook authors spend their careers touting the unique aspects of the cuisines they cook and write about. I’m different from most. I look around and see nothing but commonalities and connections between the major Asian cuisines and spice mixtures. In The Silk Road GourmetCookbook, I write a lot about how ingredients and dishes swirl in patterns across Asia and tell us a lot about relationships between countries whether through trade, diplomatic relations, cultural or religious connections.
One of these patterns in ingredients is found in the makeup of the major spice powders. Whether used as a pickling spice, an advieh, a masala, a curry powder, a spice paste or a five-spice powder, the same spices, with some variations in amount, preparation, use, or local addition of ingredients swirl across the continent from Armenia to Indonesia.
Take for example a relatively familiar Northern Indian garam masala: 2 teaspoons black peppercorns, 2 teaspoons cloves, 2 teaspoons cumin seeds, 2 2-inch cinnamon sticks, ½ nutmeg corm, grated, 2 tablespoons cardamom seeds. Moving west of India, the first three ingredients are also found in most Pakistani garam masalas, which tend to omit cinnamon and nutmeg, and substitute black cardamom for the green cardamom found in the Indian masala. The same ingredients as those in the Indian masala can be found in an Afghani char masala – minus the nutmeg and also replacing the cardamom with black cardamom as in Pakistan; and in Iranian advieh – this time with the addition of coriander seeds and Persian lime powder. A commonly used modern Armenian pickling spice share four ingredients with the Iranian advieh but adds bay leave and the New World allspice to the mix.
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East of India, many Nepalese masalas have the same ingredients as the Indian masala mentioned here – only they tend to add black cardamom to the mix. One important difference between Indian and Nepali masalas is that Nepali masalas are often roasted, whereas this is an option in Indian cuisine. Sri Lankan curry powder has the same ingredients as the Indian garam masala except that it adds coriander and fennel seeds and omits nutmeg. Several additional spices and herbs (pandanus) are also added that are not related to the five or six spice base in most of the other mixes. Like Northern Indian spice preps, the spices in the Sri Lankan curry powders are sometimes roasted and sometimes not.
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Tibet’s masala adds coriander seed and bay leaves to the Northern Indian base and Khirgistan’s five-spice mix omits black peppercorns from the Indian recipe all together. Sichuan peppercorns replace black peppercorns along with the addition of star anise and fennel in varying degrees in Mongolia, China and Vietnam. Like Sri Lanka, Indonesia’s curry paste uses many ingredients not related to other spice mixes around Asia (candlenuts, laos etc), but still it shares the core of spices (black peppercorns, cloves, nutmeg and coriander seeds) with several of the other powders mentioned.
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A teaspoon here, a tablespoon there and the proportions of the spice mixtures change – but the ingredients remain the same – to some degree across the entire continent. Likewise, we may be different ethnicities or different religions, but to some extent, the foods we eat are part of the cultures we share – all of which have been shaped by the Silk Road (Words and pattern analysis by Laura Kelley).