‘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.

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.

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

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.

Victoria Wise explains how to use the modern pressure cooker and what it particularly excels at, and presents outstanding dishes.

This companion to The Ethnomusicologists' Cookbook combines scholarship with a unique approach to the study of the world's foods, musics, and cultures. Covering over four dozen regions, the entries in these collection each include a regional food-related proverb, a recipe for a complete meal, a list of companion readings and listening pieces, and a short essay that highlights the significant links between music and food in the area. The Ethnomusicologists' Cookbook, Volume 2 will appeal to ethnomusicologists, anthropologists, and sociologists, but should also find a welcome place on the bookshelf of anyone who enjoys eating and learning about foods from around the world.

This Georgia, Armenia & Azerbaijan guidebook is perfect for independent travellers planning a longer trip. It features all of the must-see sights and a wide range of off-the-beaten-track places. It also provides detailed practical information on preparing for a trip and what to do on the ground. This Georgia, Armenia & Azerbaijan guidebook covers: Tbilisi, Central Georgia, West Georgia, Kakheti, Yerevan, Around Yerevan, North Armenia, South Armenia, Baku, Coastal Azerbaijan, Internal Azerbaijan, Nakhchivan, Nagorno Karabakh Inside this Georgia, Armenia & Azerbaijan travel book, you’ll find: A wide range of sights – Rough Guides experts have hand-picked places for travellers with different needs and desires: off-the-beaten-track adventures, family activities or chilled-out breaks Itinerary examples – created for different time frames or types of trip Practical information – how to get to Georgia, Armenia & Azerbaijan, all about public transport, food and drink, shopping, travelling with children, sports and outdoor activities, tips for travellers with disabilities and more Author picks and things not to miss in Georgia, Armenia & Azerbaijan – Tbilisi's old town, the mountains of Svaneti, the Black Sea beach resort of Batumi, Kakheti wineries, Yerevan's Soviet heritage, ancient Armenian monasteries, Baku's innovative architecture, prehistoric petroglyphs of Qobustan, and the Khan's Palace of Sheki Insider recommendations – tips on how to beat the crowds, save time and money, and find the best local spots When to go to Georgia, Armenia & Azerbaijan – high season, low season, climate information and festivals Where to go – a clear introduction to Georgia, Armenia & Azerbaijan with key places and a handy overview Extensive coverage of regions, places and experiences – regional highlights, sights and places for different types of travellers, with experiences matching different needs Places to eat, drink and stay – hand-picked restaurants, cafes, bars and hotels Practical info at each site – hours of operation, websites, transit tips, charges Colour-coded mapping – with keys and legends listing sites categorised as highlights, eating, accommodation, shopping, drinking and nightlife Background information for connoisseurs – history, culture, art, architecture, film, books, religion, diversity Essential Arabic dictionary and glossary of local terms Fully updated post-COVID-19 The guide provides a comprehensive and rich selection of places to see and things to do in Georgia, Armenia & Azerbaijan, as well as great planning tools. It’s the perfect companion, both ahead of your trip and on the ground.

The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise

AVAILABLE ONLINE - CLICK ON LINK BELOW.

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.