| Armenian Food: Fact, Fiction & Folklore |  | Authors: Irina Petrosian, David Underwood Publisher: Lulu.com Category: Book
Buy New: $19.95 as of 3/18/2010 00:01 EDT details
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New (16) Used (9) from $17.79
Seller: Amazon.com Rating: 1 reviews Sales Rank: 180,662
Media: Paperback Pages: 252 Number Of Items: 1 Shipping Weight (lbs): 0.9 Dimensions (in): 8.8 x 6 x 0.9
ISBN: 1411698657 Dewey Decimal Number: 641 EAN: 9781411698659 ASIN: 1411698657
Publication Date: May 15, 2006 Availability: Usually ships in 24 hours
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Product Description Food is the portal to Armenias 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 and sometimes humorous 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 Armenias markets? Why do Armenians go to cemeteries to "feed" the dead? What role did coffee and bread play in Armenian marriage rituals? These questions and more are answered in this first modern guide to Armenian food. If you are curious about one of the worlds most ancient cultures, or are contemplating a trip to Armenia, dont miss the chance to read this book. Includes rare photos and illustrations, notes and sources, and index.
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| Customer Reviews: Finally a well researched and authentic book on Armenian Cooking February 12, 2009 Artak Kalantarian (Seattle, WA, USA) 2 out of 2 found this review helpful
If you are looking to buy a book on Armenian food, look no further.
What a great book!
I am learning a lot from it. Not only it has great and authentic recipes but also provides historical and cultural references and anecdotes.
I would buy the book just for the chapter on herbs and spices. Finally I know that, for example, Dandoor is Purslane.
It has a glossary or culinary terms near the end which I also find very useful.
And, of course, recipes are as authentic as it gets.
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