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Brief of Georgian History

Prehistoric roots

Human presence dates back 1.8 million years at Dmanisi, the oldest evidence outside Africa. Early farming and metallurgy began around 6000–5000 BC.

Antiquity

The kingdoms of Colchis and Iberia emerged, known to Greeks through the legend of Jason and the Golden Fleece. Iberia adopted Christianity as a state religion in the 4th century, among the earliest in the world.

Medieval era

Georgia unified under the Bagrationi dynasty in 1008. It reached a Golden Age in the 11th–13th centuries under King David IV and Queen Tamar, expanding territory and flourishing culturally.

Mongol & foreign domination

From the 13th century, invasions by Mongols, Persians, and Ottomans weakened Georgia, fragmenting it into smaller kingdoms.

Russian annexation

By 1801, Georgia was absorbed into the Russian Empire, later becoming part of the Soviet Union until independence in 1991.

Modern history

Since independence, Georgia has pursued pro-Western reforms, aiming for integration with the EU and NATO. Relations with Russia remain tense, highlighted by the 2008 Russo-Georgian War.

Georgian Food

Georgian food is central to the supra (traditional feast), where dishes are shared endlessly as a sign of hospitality and storytelling.

Khachapuri is officially recognized as the national dish of Georgia and inscribed on the country’s Intangible Cultural Heritage list. Its variations (Adjaruli, Imeruli, Megruli) reflect regional traditions.

Khinkali (dumplings) originated in the mountainous regions and are a staple at feasts. They symbolize Georgia’s hearty, communal dining culture.Mtsvadi (shashlik): Grilled meat skewers, especially popular in Kakheti.

Puri (flatbread): Baked in clay ovens, a daily staple.

Churchkhela: A sweet made of nuts dipped in grape juice, often mistaken for sausages.

Ghomi: Cornmeal porridge paired with sulguni cheese