PressKit_OfSoil&Smoke,gestalten2026

Usage: - These images may only be used in connection with the media coverage/review of the corresponding gestalten publication. - All media coverage must mention the title and show the cover of the gestalten publication. - The images may not be modified, manipulated, or used for other purposes. - The images may not be stored in electronic systems for any other purpose than the media coverage/review and may not be passed on to third parties Credits: - All images must be credited as specified below (contains name of image owner/photographer, title of publication, gestalten, year). - Image credits must be put adjacent to the photo. - Online coverage must include a link to the respective publication on gestalten.com. - For social media coverage please link to @gestalten for Instagram. Credits for All Images: "Photo Nika Belskaya & Nina Gunava, Of Soil & Smoke, gestalten 2026" Image Captions: p. 019 Old books, antique decorations, and traditional homes collected and preserved by Marika Todua. p. 042 Tashmijabi (Svanetian Fondue) – A simple melted Svanetian cheese dish made smooth and stretchy with a touch of flour, served hot. Much like a fondue, tashmijabi is made to be shared, with everyone dipping hunks of fresh bread into the same pot. p. 049 (top) A traditional Georgian supra in the villages of upper Adjara – In an Adjarian household, the table is a celebration of richness and labor: mountains of creamy dairy, slabs of butter, and plates of tender meat. p. 093 Kakhetian grape harvests are often accompanied by mtsvadi, meat skewers, and wine drunk from the traditional horn. p. 124 Paska (Sweet Easter Bread) – Paska is a traditional sweet bread from Eastern Europe, central to every Easter table. Its preparation often begins days before the holiday, with families kneading and shaping several loaves of different sizes. Paska keeps well, so a slice might accompany morning tea long after Easter has passed, carrying the warmth and sweetness of the celebration into everyday life. p. 144 Traditional Meskhetian Qada – Zaza Ivanidze, host of Ambari in the village of Ghreli, preparing traditional Meskhetian qada. p. 180 Chakhrakina (Cheese and Beet Pie) – Chakhrakina is a traditional Georgian savory pastry made with yeast dough and stuffed with a mixture of beet leaves, herbs (such as green onions and dill), and cheese. p. 199 Nigvziani Badrijani (Eggplant with Walnut Filling) – A classic Georgian eggplant dish featuring fried slices filled with a creamy walnut-garlic paste, seasoned with spices and herbs. p. 215 Kato Vashakmadze, hostess of Maisi Restaurant in Kazbegi, preparing khabidzgina, a cheese and potato flatbread. p. 218 Khabidzgina (Cheese and Potato Flatbread) – Khabidzgina is a traditional dish from the mountains. It’s a type of stuffed bread, similar in form to khachapuri but with a distinctive filling of mashed potatoes mixed with fresh cheese. p. 234 Ponchiki (Georgian Doughnut) – A Georgian-style doughnut filled with vanilla custard and fried until golden. p. 236 Chakhokhbili (Georgian Tomato-Chicken Stew) – A classic Georgian tomato-based chicken stew made with slow-simmered onions, garlic, and fresh herbs. Chakhokhbili is best served with bread.