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Author: Alberta Magzanian
Publisher: Lulu.com
ISBN: 0557016134
Category : Cooking
Languages : en
Pages : 200
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Book Description
The Armenians living in villages on the mountain of Musa Dagh, Syria had a cuisine that was distinct from the traditional cooking of Armenians throughout the rest of of the Middle East. This book preserves the recipes from that area, a small Armenian homeland that the residents evacuated in 1939 when it was transferred from Syria to Turkey. Three sisters have teamed up to produce this wonderful cookbook that provides the recipes as taught to them by their mother and tell the stories of the village where they lived as youngsters.
Author: Alberta Magzanian
Publisher: Lulu.com
ISBN: 0557016134
Category : Cooking
Languages : en
Pages : 200
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Book Description
The Armenians living in villages on the mountain of Musa Dagh, Syria had a cuisine that was distinct from the traditional cooking of Armenians throughout the rest of of the Middle East. This book preserves the recipes from that area, a small Armenian homeland that the residents evacuated in 1939 when it was transferred from Syria to Turkey. Three sisters have teamed up to produce this wonderful cookbook that provides the recipes as taught to them by their mother and tell the stories of the village where they lived as youngsters.
Author: Carel Bertram
Publisher: Stanford University Press
ISBN: 1503631656
Category : History
Languages : en
Pages : 377
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Book Description
A powerful examination of soulful journeys made to recover memory and recuperate stolen pasts in the face of unspeakable histories. Survivors of the Armenian Genocide of 1915 took refuge across the globe. Traumatized by unspeakable brutalities, the idea of returning to their homeland was unthinkable. But decades later, some children and grandchildren felt compelled to travel back, having heard stories of family wholeness in beloved homes and of cherished ancestral towns and villages once in Ottoman Armenia, today in the Republic of Turkey. Hoping to satisfy spiritual yearnings, this new generation called themselves pilgrims—and their journeys, pilgrimages. Carel Bertram joined scores of these pilgrims on over a dozen pilgrimages, and amassed accounts from hundreds more who made these journeys. In telling their stories, A House in the Homeland documents how pilgrims encountered the ancestral house, village, or town as both real and metaphorical centerpieces of family history. Bertram recounts the moving, restorative connections pilgrims made, and illuminates how the ancestral house, as a spiritual place, offers an opening to a wellspring of humanity in sites that might otherwise be defined solely by tragic loss. As an exploration of the powerful links between memory and place, house and homeland, rupture and continuity, these Armenian stories reflect the resilience of diaspora in the face of the savage reaches of trauma, separation, and exile in ways that each of us, whatever our history, can recognize.
Author: Mari Firkatian
Publisher: Createspace Independent Publishing Platform
ISBN: 9781722644291
Category :
Languages : en
Pages : 350
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Book Description
Home Again combines a collection of Armenian recipes from the Ottoman Empire with a memoir of a family of immigrants who kept certain recipes close to their hearts as a means of preserving their cultural heritage. The author examines the relationship between history and cuisine, between displacement and memory, between the individual and their ancestors. Working over 10 years to collect authentic recipes from the descendants of Armenians who fled their homeland, the author brings forth a book that aligns some rare recipes with history and personal anecdotes of dozens of Armenian cooks. Reworking and testing recipes kept safe in family memories, this book brings them to life for the contemporary cook. Deftly combining her grandmother's recollections of daily life in the Ottoman Empire with the personal recollections of others, from different villages, Firkatian describes the recipes and experiences of those communities in loving prose. The book revives a lost world and invites the reader to imagine being a guest in her grandmother Iskouhi's home. The author has studiously preserved the ancient roots of the recipes while presenting them in a modern context. In addition to Armenian standards like stuffed grape leaves, there are many unique recipes. Stuffed mussels. Baked carp. Fruit leather. Potted meats. Bird's nest desserts. Author Mari Firkatian includes over 175 recipes and contextualizes them by sharing fragments of first hand recollections from the chefs themselves, the heirs to the culture. She punctuates the text with anecdotes, songs, personal experiences, and historic contexts to the particular regions she has highlighted. She has sourced the recipes of her grandmother's home village, outside modern day Bursa, as well as recipes from other Armenian towns. With a focus on over a dozen select Armenian regions in the Ottoman Empire this is a must have book for cooks eager to explore hidden treasures preserved by family cooks. The recipes are contemporary versions with simple instructions for any cook to follow and savor the dishes at home thereby visiting the past one bite at a time.
Author: Rachel Hogrogian
Publisher: Scribner Paper Fiction
ISBN:
Category : Cooking
Languages : en
Pages : 194
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Book Description
120 recipes from soup to nuts.
Author: George Mardikian
Publisher:
ISBN: 9781925937312
Category : Cooking
Languages : en
Pages : 174
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Book Description
This is a new edition of the 1944 classic by George Mardikian, America's first celebrity chef. These delicious and unusual meals that made Mardikian's restaurant so famous are for Armenian food, prepared in the American fashion. The recipes are sophisticated enough for parties, but economical and balanced enough to serve the whole family.
Author: Anne M. Avakian
Publisher: Univ of California Press
ISBN: 9780520097940
Category : Literary Criticism
Languages : en
Pages : 242
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Book Description
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.
Author: Kate Leahy
Publisher: Chronicle Books
ISBN: 1452172676
Category : Cooking
Languages : en
Pages : 341
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Book Description
“A colorful culinary journey . . . This book explores what Armenian cuisine looks like today in a very authentic and beautiful way.” —Marcus Samuelsson, award-winning chef and restaurateur This cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares more than sixty recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider’s look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West. “An incredibly complete book of foods from Armenia, part cookbook, part coffee-table photo journal, and part history book. The culinary culture of Armenia is ancient, profound, and a doorway to understanding the people and culture of that country—and this book and John Lee’s incredible photos truly do justice to this culinary tradition.” —Serj Tankian, poet, visual artist, activist, composer, and lead vocalist for System of a Down “At last, Armenian food gets its due! Lavash takes us on a captivating journey through Armenia, sharing stories of this ancient land’s history and people, along with the secrets of its remarkable cuisine. The flatbread recipes alone are worth the price of the book, but there’s so much more revealed here—piquant salads, whole-grain porridges, and soothing soups and stews.” —Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture
Author: Irina Petrosian
Publisher: Lulu.com
ISBN: 1411698657
Category : Cooking
Languages : en
Pages : 254
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Book Description
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.
Author: Vahram L. Shemmassian
Publisher:
ISBN: 9789953585116
Category : Armenians
Languages : en
Pages : 376
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Book Description
Author: Alice Bezjian
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 300
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Book Description
