GEORGIAN FEASTS BY NIKO PIROSMANI

Self-taught Georgian artist Niko Pirosmani (Niko Pirosmanashvili) (Georgian: ნიკო ფიროსმანი) produced an immense number of paintings, many of which have been lost over time. Posthumously, his reputation grew when his naïve style became admired in the art circles of Paris after the end of the First World War. Naïve art is a classification of art that is often characterized by a childlike simplicity in its subject matter and technique.

'Razzle-dazzle of three princes' by Georgian artist Niko Pirosmani

Themes chosen in naïve art frequently relate to the childhood of the artist, the place where they were born, the surroundings they grew up in, their livelihood and festive occasions. Pirosmani painted many scenes of feasts and celebrations.

'Feast of Three Noblemen' by Georgian artist Niko Pirosmani

'Family Feast' by Georgian artist Niko Pirosmani, 1907.

'Rant' by Georgian artist Niko Pirosmani

'Feast with Organ Grinder' by Georgian artist Niko Pirosmani.

'Company Bego' by Georgian artist Niko Pirosmani

'Feast at Gvimradze' by Georgian artist Niko Pirosmani

'The Feast of Five Princes' by Georgian artist Niko Pirosmani, 1906.

Painting of a feast by Georgian artist Niko Pirosmani.

'Krtsanisi' by Georgian artist Niko Pirosmani

Niko Pirosmani is revered in Georgia today and is affectionately referred to as ‘Nikala’. His paintings are considered a Georgian national treasure.

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Comments
One Response to “GEORGIAN FEASTS BY NIKO PIROSMANI”
  1. Maria Davis says:

    Niko Pirosmani was one of the greatest artists. I like him very much!

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  • CHASHUSHULI WITH SUMMER SAVORY

  • FKHALI WITH BEETROOT LEAVES AND NUTS

  • GURIAN CHEESE AND EGG FILLED PASTRY

  • LOBIO WITH MINT AND EGGS

  • MEGRELIAN AJIKA

  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

  • GREEN AJIKA

  • CHAKHRAGINA -OSSETIAN KHACHAPURI

  • TOLMA (DOLMA) – STUFFED VINE LEAVES

  • CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT

  • MOKHRAKULI KHACHAPURI

  • KABABI WITH POMEGRANATE JUICE

  • GEORGIAN LOBIO WITH NUTS

  • MEGRULI KHACHAPURI

  • GREEN BEANS WITH NUTS

  • DARK GRAPE PELAMUSHI WITH CORN FLOUR

  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

  • CHICKEN WITH GREEN AJIKA

  • PELAMUSHI – TATARA

  • KHACHAPURI WITH POTATO FILLING

  • FRIED BEETROOT WITH TOMATOES AND SPICES

  • SHKMERULI – CHICKEN COOKED IN MILK AND GARLIC

  • EKALA FKHALI

  • MUSHROOM CHASHUSHULI WITH POTATOES

  • CHAKHOKHBILI – CHICKEN WITH HERBS

  • CHAKAPULI RECIPE

  • FRIED KHINKALI

  • SVANETIAN KHACHAPURI WITH GREEN ONIONS

  • FRIED GREEN TOMATOES WITH ONION AND CARROT

  • KUBDARI - SVANETIAN MEAT PASTRY

  • WILD OYSTER MUSHROOM PASTRY

  • AJIKA WITH TOMATOES

  • EGGPLANT WITH WALNUTS AND HERBS

  • LOBIO WITH FRIED HAM

  • BEETROOT FKHALI WITH WALNUTS

  • EGGPLANT WITH PEPPERS AND SVANETIAN SALT

  • PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA

  • LOBIO WITH CHEESE

  • ELARJI – CORNMEAL WITH SULGUNI CHEESE

  • KHABAKHI – FRIED MARROW

  • OJAKHURI – FAMILY MEAL

  • GEORGIAN SALAD

  • LEEK SATSIVI

  • SPICY TOMATO SAUCE

  • CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY

  • OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD

  • OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER

  • LOBIO WITH SWEETCORN

  • CHICKEN WITH SPICY HAZELNUT SAUCE

  • CHICKEN BARBECUE

  • LOBIO WITH TOMATOES AND SPICES

  • BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

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