Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.

Sheds light on the history of food, cooking, and eating. This collection of essays investigates the connections between food studies and women's studies. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity.

Assimilation has been a contentious issues for most immigrant groups in the United States. The host society is assumed to lire immigrants and their descendants away from their ancestral heritage. Yet, in their quest for a "better" life, few immigrants intentionally forsake heir ethnic identity; most try to hold onto their culture by transplanting their traditional institutions and recreating new communities in America. Armenian-Americans are no exception. Armenian-Americans have been generally overlooked by census enumerators, survey analysts, and social scientists because of their small numbers and relative dispersion throughout the United States. They remain a little-studied group that has been called a "hidden minority." Armenian Americans fills this significant gap. Based on the results of an extensive mail questionnaire survey, in-depth interviews, and participant observation of communal gatherings, this book analyzed the individual and collective struggles of Armenian-Americans to perpetuate their Armenian legacy while actively seeking new pathways to the American Dream. This volume shows how men and women of Armenian descent become distanced from their ethnic origins with the passing of generations. Yet assimilation and maintenance of ethnic identity go hand-in-hand. The ascribed, unconscious, compulsive Armenianness of the immigrant generation is transformed into a voluntary, rational, situational Armenianness. The generational change is from being Armenian to feeling Armenian. The Armenian-American community has grown and prospered in this century. Greater tolerance of ethnic differences in the host society, the remarkable social mobility of many Armenian-Americans and the influx of large numbers of new immigrants from the Middle East and Soviet bloc in recent decades have contributed to this development. The future of this community, however, remains precarious as it strives to adjust to the ever changing social, economic, and political conditions affec

Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.

This Collection of Original Essays gives surprising insights into what foodways reveal about Russia's history and culture from Kievan times to the present. A wide array of sources - including chronicles, diaries, letters, police records, poems, novels, folklore, paintings, and cookbooks - help to interpret the moral and spiritual role of food in Russian culture. Stovelore in Russian folklife, fasting in Russian peasant culture, food as power in Dostoevsky's fiction, Tolstoy and vegetarianism, restaurants in early Soviet Russia, Soviet cookery and cookbooks, and food as art in Soviet paintings are among the topics discussed in this appealing volume.

This enchanting sampling of traditional Armenian tales was gathered by the author in her travels and translated from Russian sources. A broad selection of more than 50 tales are organized by type-myths and legends, animal tales, fairy tales, stories of everyday life, and wits and dimwits. Readers (and listeners) of all ages will delight in stories such as The Invincible Rooster, The Donkey Who Swallowed the Moon, Seven Stars, and a sampling of tales about Silly Pugi, the Armenian trickster. Many of the stories are short and humorous, making them perfect for storytime programs and read-alouds. Stories are supplemented by background information on the people and their culture, including a brief history, discussion of folk traditions and food, recipes, photographs, and a bibliography. A great resource for educators, students, folklorists, and anyone interested in Armenian culture! All grade levels. This enchanting sampling of traditional Armenian tales was gathered by the author in her travels and translated from Russian sources. A broad selection of more than 50 tales are organized by type-myths and legends, animal tales, fairy tales, stories of everyday life, and wits and dimwits. Readers (and listeners) of all ages will delight in stories such as The Invincible Rooster, The Donkey Who Swallowed the Moon, Seven Stars, and a sampling of tales about Silly Pugi, the Armenian trickster. Many of the stories are short and humorous, making them perfect for storytime programs and read-alouds. Stories are supplemented by background information on the people and their culture, including a brief history, discussion of folk traditions and food, recipes, photographs, and a bibliography. A great resource for educators, students, folklorists, and anyone interested in Armenian culture! All grade levels.

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

00 This bibliography, with annotations, consists of almost 1380 citations derived from libraries in Berkeley, California, notably at the University of California. Most of the articles and books listed are in Armenian, but items in English, French, German, and Russian are also included. This book covers an area of study not heretofore presented in substantial length and will be of interest to folklorists throughout the world. This bibliography, with annotations, consists of almost 1380 citations derived from libraries in Berkeley, California, notably at the University of California. Most of the articles and books listed are in Armenian, but items in English, French, German, and Russian are also included. This book covers an area of study not heretofore presented in substantial length and will be of interest to folklorists throughout the world.

Memory Fragments from the Armenian Genocide: A Mosaic of a Shared Heritage brings together thirty profiles of North Americans of Armenian descent. All exemplify the philosophy that “doing well is doing good,” a credo handed down to them by family members who lost everything when they fled from the Turkish massacres. Family stories of how survivors escaped, survived, and made new lives are filtered through the memories of succeeding generations. The profiles reflect how the actions of the survivors shaped the lives of succeeding generations. Armenian immigrants feared their heritage might be lost in North America. Their fears proved to be unfounded. Children and grandchildren retain the culture passed on to them. At the same time, they hold dear the values of the New World that enabled their families to live free of political repression. While details of their daily lives differ, most of those profiled share a reverence for education. In the New World, they flourish as intellectuals, artists, teachers, entertainers, and entrepreneurs, thereby filling leadership roles decimated by Turks early in their campaign to wipe out the Armenians. By making the most of their talents, they do homage to those who sacrificed so much.

‘There are some fine recipes here that you’re not likely to find elsewhere... If you’re looking for a new cuisine to explore, this is very satisfying.’ - New York Daily News ‘For cooks, it’s Armenian 101 and much more - a great way to learn about the cuisine. Wise has made a concerted effort to make the recipes approachable and easy to execute.’ - Los Angeles Daily News A veteran cookbook author returns to her delicious culinary heritage in this savoury and passionate recipe collection. Victoria Jenanyan Wise grew up with the flavours, scents and seasonings of Armenian cooking - a cuisine that combines Mediterranean tastes with Persian, Arabic and Russian accents. In her first Armenian cookbook, Wise presents traditional favourites and inspired contemporary variations. The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. There is also a chapter on the Armenian people and its homeland. Recipes include: - Lavosh, Armenian pizzas, and other savoury breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric and pomegranate - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed vine leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake, yogurt panna cotta with cherry sauce; almond and rice-flour pudding with toasted almond slices. This authentic and warm-hearted cookbook will be met by a ready audience of Armenians, as well as lovers of Greek, Turkish, Mediterranean and Middle Eastern cuisines, and other culinary adventurers.