They may differ sharply at times over language origins, territory, churches, viticulture and more, but, at last, Georgia and Armenia have found one point on which they can agree -- a passion for puri, as traditional Georgian, clay-baked bread is known in Yerevan.
It is, however, no passing inclination. And Georgian bakers appear to be taking note. Attracted by high salaries, many bakers are beginning to migrate to Armenia to share their puri [pronounced “poo-ree”] know-how.
In the West, where international foods easily mix and mingle, this development might seem less than revolutionary. But in the Caucasus, where national food boundaries are often as jealously guarded as geographical boundaries, the phenomenon suggests a potential for change – one loaf of puri (the general Georgian word for bread) at a time.
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Marianna Grigoryan is a freelance reporter in Yerevan and the editor-in-chief of MediaLab.am.