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Russian N
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English N
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OSSIA
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IAR
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, 1972,
. 87).
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152
By classification of the food supply system
, we consider the basic
types of an applied foodstuff at allocation of model or a food pyram
id . W
e do not concentrate on the content of the foodstuff basic caloric and it’s used, but our attention addresses on som
ething another, that have been accepted as conditionally m
inor factors which have been allocated
from the general com
plex of a food pyramid. It’s a V
itality of food that m
ade nutritiousness of food during its reception and preparation in connection w
ith behavioural aspect of its application.
The food
supplies not
only substances
necessary for
normal
physiological functioning, but also feeds with energy. “Livefull only
the food in which the life exsisted” proverb m
ay be prove not only philosophicaly, but also from
the scientific point of view (A
.Megrabjan,
«Influence of food on consciousness, behaviour and character of the person» personal archive notbook #3, page 56). Today w
e precisely know
about how m
any calories, vitamins, fibers, fats, carbohydrates,
etc is necessary for the normal functioning of the body, but it is
necessary to consider, that we forget that very pow
erful arguments
Wild H
erbs/Greens and
Cultivated vegetables
Bread Salt
Water
Cereals and
Reshta (spageti)
FabaceV
egetable oil and V
ineger C
hess
Macun (Y
ogurt) & D
airy Products
Fruits
Everiday meal
Egs, Butter
Poultry Fish
Honey and Sw
eets
Souces and Pikless
MEA
T
Weakly meal Mounthly meal
14
8
,
.
,
.
;
,
.
(
)
.
,
.
,
;
, ,
.
14
9
AR
ME
NIA
N F
OO
D C
UL
TU
RE
R
ESU
ME
Dr.
Arm
en M
ehra
byan
, E
thno
agro
nom
ist,
PhD
on
Food
Pro
cess
ing
Toda
y as
nev
er t
he m
an r
equi
res
stud
ying
of
hist
ory
of s
ocie
ty
cultu
ral
deve
lopm
ent
in c
onne
ctio
n w
ith a
pplic
atio
n of
foo
d as
a
com
plex
that
form
ed tr
aditi
ons.
Th
e fo
od c
ultu
re c
reat
es th
e co
mm
unic
atio
n be
twee
n th
e m
an a
nd
the
natu
re,
live
and
the
beyo
nd,
terr
estri
al a
nd s
pace
. Th
eref
ore,
de
finin
g a
role
of
food
in c
erem
onia
l cul
ture
of
Arm
enia
ns, w
e fin
d it
not o
nly
as a
live
lihoo
d, m
edic
inal
and
mag
ic p
rodu
ct, b
ut a
lso
as th
e co
mm
unic
ativ
e fo
rm th
at c
onne
ctin
g so
cial
gro
ups.
Th
e fu
nctio
n of
foo
d as
com
mun
icat
ion
tool
s th
at c
reat
es c
onta
cts
betw
een
the
man
and
a s
ocie
ty, t
he m
an a
nd a
fam
ily, t
he m
an a
nd th
e na
ture
, the
indi
vidu
al a
nd fr
iend
s, sh
own
in it
s cer
emon
ialis
m.
147
– ,
,.
: – ",
" ().
-.
.
. . –
.
-. .
,.
150
The sense of ceremonial food can be perceived as m
aterial invariant
of the
ceremony.
The cerem
onialism
of food,
that accom
panied by different crazes and spells, expressed by process of its preparation. The cerem
onialism of cooking includes a certain place and
time of action, participants to w
hom the m
eal is devoted, verbal form
ulas, and the spiritual chanting accompanying all process. It is
interesting not
only ritual
technologies of
cooking, but
also its
functionality of preparation.
Traditional character of food culture defines the pow
er supply system
of particular ethnos, since during the certen periofd of time it
includes an
event of
daily life
and articulates
the point
of transform
ation of individually-personal passes into the collectively-public phenom
enonus where each participant divides custom
s of the general.
Asthe pow
er supply system food im
plied not as a something that
people eat or as they cook, but as a aspect of particular behaviour of food application and consum
ption which is show
n by the household, social, public, m
aterial and spiritual phenomena and reflect m
utual relations of people in a society in connection w
ith their ethics and an aesthetics.
Having generated by thanks of urbanization and an advanced
civilisation, Arm
enian culinary culture, has started to filter gradually from
high social classes into lower - country layers that in the
subsequent has built such assortment and type of dishes that have
influence to the classification scheme of the eating system
. Arm
enian cuisine considered as one of difficult and labour consum
ing in dishes preparation. H
owever, the m
ost important detail of all eating or diet
system of A
rmenian food culture is an intelligent using of food .
Attentively looking at a m
eal of Arm
enians, we w
ill see how food
intake most depended on consciousness of food acceptance. It proves to
be true that during acceptance of the food people did not talk, loading itself extraneous thoughts, and concentrated on food intake only, chew
ing the food slowly and w
ell, having allowed to feel m
ore taste.
14
6
pis
cicu
lli (
), –
pis
cina
(,
).,
"
,,
" –
ICH
THU
S –
"
".,,
.
:,
,…
–
.
,,
,,
,.
,,
,,
.
.
15
1
Rec
ogni
sing
tha
t th
e hu
man
his
tory
is
a pa
rt of
his
tory
of
the
natu
re, a
nd th
e hi
stor
y of
the
pers
on is
a p
art o
f his
tory
of a
civ
iliza
tion,
th
e co
ncep
t of f
ood
cultu
re is
nat
ural
com
mun
icat
ion
part
of li
velih
ood.
Fo
od c
ultu
re e
ntitl
ed a
s ap
plic
atio
n of
the
foo
dstu
ff r
efle
ctin
g to
ho
useh
old
aspe
ct o
f foo
d an
d be
havi
oura
l asp
ect o
f the
ir fu
nctio
n.
Our
thou
ghts
as
real
, as
our a
ctio
ns, a
nd o
ur a
ctio
ns a
re c
onfo
rmed
to
com
mun
ity ru
le so
def
inite
ly, a
s mov
emen
t of w
aves
with
rule
of t
he
natu
re o
r a c
ombi
natio
n of
che
mic
al e
lem
ents
of p
lant
s to
thei
r gro
wth
an
d de
velo
pmen
t. A
s it
is im
poss
ible
to c
hang
e th
e ru
le o
f th
e lif
e bu
t po
ssib
le t
o ch
ange
our
ow
n po
sitio
n ac
cord
ingl
y, t
he s
ame
it is
im
poss
ible
to c
hang
e a
rela
tions
hip
of c
ause
and
eff
ect o
f foo
d di
et.
As
diff
icul
t to
imag
ine
that
thre
e hu
ndre
d ye
ars
ago
Euro
pean
s di
d no
t kno
w a
bout
exi
sten
ce o
f a p
otat
o th
at to
day
beca
me
one
of th
e m
ost
usin
g ve
geta
ble,
as
diff
icul
t to
imag
ine
that
toda
y th
e m
an h
as b
egun
st
rugg
le a
gain
st n
atur
e an
d de
stro
y ec
olog
ical
har
mon
y. E
colo
gica
lly
uncl
er a
nd a
rtific
ial f
oods
tuff
that
con
tain
che
mic
als
and
pres
erva
tives
be
cam
e a
part
of o
ur l
ife.
Unb
eliv
eble
y di
ffic
ult
to i
mag
ine
how
ha
rmon
caly
pr
imiti
ve
peop
le
live
with
th
e na
ture
an
d ha
ve
not
fuds
uffic
ienc
y pr
oble
m a
nd c
ompa
re t
he e
xsis
ted
fact
of
the
XX
I-st
cent
ury,
whe
n on
a th
resh
old
of n
ew w
ave
civi
lisat
ion
mor
e th
an 1
/6
popu
latio
n of
the
Earth
are
star
ve.
As
far
as w
e ar
e lo
okin
g to
the
fur
ther
as
far
as w
e ob
serv
e in
hi
stor
y, th
at th
e al
l usu
al b
ecom
es u
nusu
al.
Arm
enia
ns F
ood
Die
t or «
Food
Pyr
amid
»
For
clas
sific
atio
n of
Arm
enia
n fo
od d
iet
syst
em, w
e co
nsid
er t
he
basi
c ty
pes
of a
food
stuf
f tha
t can
be
subd
ivid
ed in
to tw
o m
ain
type
s:ve
geta
tive
and
mam
mal
. At t
he b
ase
of v
eget
aria
n fo
odst
uff,
we
have
w
ild c
olle
ctio
n an
d ag
ricul
ture
and
as
a ba
se m
amm
al f
ood,
we
have
hu
ntin
g an
d ca
ttle
bree
ding
.
As
rece
ptio
n of
foo
d im
porta
nt f
or f
oos
syst
em c
lass
ifica
tion,
as
clim
atic
co
nditi
ons
impo
rtant
fo
r se
ason
al
prev
alen
ce
for
food
co
nsum
ptio
n.
In
this
co
nnec
tion,
th
ere
is
a de
finiti
on
of
food
ap
plic
atio
n z
on, s
uch
as:
vale
y, h
illy
and
mou
ntai
nus.
153
contradicting to the food content acknowledgem
ent. It has confirmed
that if the person in the diet used all necessary elements for its body, it
doest mean that its organism
functions normally or he is healthy. That
has a point that during scientific researches we have ceased to consider
a life as FOR
CE that com
bined with certain kinds of a m
atter may
provide the LIFE. Unfortunatly in the centre of our attention w
e had only the form
of that exists as a product-matter.
Characteristic lines of A
rmenian food culture that have developed
for millenia rem
ain up to nowaday. B
ased on study of written and
verbal sources as vell as field investigatio, we have found expedient to
disign and
illustrate character
of A
rmenian
food culture
trough A
rmenian food pyram
id. As a basis for A
rmenians food pyram
id, we do
not take quantity and percentage of calories of an applied foodstuff in the diet ratio, and take the frequency of using and proportion of the food serving, considering m
ost usefull food as desirable. The purpose of draw
ing this pyramid has evident to dem
onstrat what is applied as a
food and in what frequency definitively, w
hich meanw
hile will m
ake possible to understand the dialogue in betw
een what w
e eat and who w
e are.
160
2112-2004 BC
A
rratta –
first pre-
Arm
enian country
established near
lake U
rmia
,
S.N.K
ramer
page 135-138; I.Kaneva,
Enm
erkar I verkhovni jrec A
rratti, 1964, page 198;
Movsisyan,
Arm
enia in
3th m
illennium
BC
, 2002,
page 19;
Garden
of B
abylon, plow
ing by drilling the seed
instead of
broadcasting. A
ratta people cultivated w
heat, m
arrowfat
and trade
fruit trees
and w
ine. Movsisyan, 2005,
page 97
Babylonia and
Assyria,
since 2000 BC
till 500 B
C
2000BC
pasta &
noodles---m
arshmallow
s &
liquorices, radishes
Developm
ent of
agriculture in
Mesopotam
ia that
includes historical
Arm
enia as well.
1700BC
M
esopotamia banquets
H
ittite and M
inoans Greece
1650 BC
Establishm
ent of Hittite
that exist till 1200 BC
, G
erni, page 193
It can be suggest that introduction of the chef profession
done by
Hittites
when
royal trapeze introduced and first
cookbook w
ritten as w
ell - according to the
information
mentioned
by G
erni, H
ittite, page 138. 1500B
C
Peanuts, chocolate &
vanilla, horseradish started to use as food.
Rom
e Felt
1490BC
R
aisins
First dehumidification
of fruit for using in m
eal happened in A
rarat waley.
1274 BC
1274 – 590 BC
Van
Kingdom
established and m
entioned in B
abylonian map,
Horow
itz, 1988, page 150-152
Oil
of V
an produced
from sassafras seeds.
Urartu
1274 – 590 BC
Troy
1230 -1180 BC
Judea 1200 till 587 BC
1200 BC
O
ranges, lemons,
peaches, and apricots w
ere cultivated. Rice,
sugarcane, cotton, and vegetables such as spinach and artichokes, as w
ell as the characteristic Spanish flavoring saffron produced. The silkw
orm
raised and its food, the m
ulberry tree, was
grown.
Sugar made from
sugar beet and starts to replace the honey.
15
6
G
oth
Dom
estic
atio
n in
ol
dest
kno
wn
city
Jeric
ho
in m
oder
n Ir
an
Civ
iliza
tion
star
ts f
rom
Je
rich
o an
d ha
ve
an
influ
ence
to
th
e ne
ighb
orin
g pe
ople
liv
elih
ood.
- H
isto
ry
of
hort
icul
ture
, J.
N.
Leo
nard
, 19
73
Firs
t Fa
rmer
s, T
ime
Life
Ani
mal
do
mes
ticat
ion
9,00
0BC
Sh
eep
dom
estic
atio
n in
N
ear E
ast a
nd w
eavi
ng
equi
pmen
t inv
ente
d.
Eth
nic
form
atio
n of
pe
ople
that
leav
es in
the
terr
itory
of
A
rmen
ia
Hig
hlan
d, m
eans
fro
m
uppe
r Ta
vros
un
til
Mes
opot
amia
(K
ur-
Ara
ks
rive
r va
lley,
C
apad
ovki
a,
cent
ral
part
of
A
sia
Min
or,
nort
hern
Mes
opot
amia
). G
.Kar
apet
yan,
Och
erki
A
rmya
nsko
j Is
tori
i, Pa
ge 2
3,36
Pa
ttern
vill
age
grow
s in
Cat
al
Huy
uk th
at in
te
rrito
ry o
f cur
rent
Tu
rkey
8,00
0BC
w
heat
, pom
egra
nate
, ap
ple,
lent
ils u
sed
for
food
and
por
k do
mes
ticat
ion
Dom
estic
atio
n of
H
orse
by
pre-
Arm
enia
n –
7000
-60
00 B
C –
A
.Ter
yan,
pag
e 78
N
ear t
o A
kner
(L
ori r
egio
n)
foun
d th
e am
ulet
or
nam
ente
d Su
n G
od d
ated
700
0 B
C a
s ano
ther
re
licts
foun
d ne
ar
to th
e Lo
ri be
rd
and
date
d 20
00
BC
– A
.Ter
yan,
pa
ge 7
9;
7,00
0 B
C
bean
s and
wal
nuts
use
d fo
r foo
d an
d
cattl
e do
mes
ticat
ion
Star
ted
from
800
0 -7
000
peop
le
that
le
ave
in
Arm
enia
n H
ighl
and
star
ted
sett
led
lifes
tyle
, ne
ar
Agh
dzni
k,
with
de
velo
pmen
t of
dom
es-
ticat
ion
of a
nim
als
and
agri
cultu
re.
G.K
arap
etya
n, E
ssey
of
Arm
enia
n H
isto
ry, P
age
36-3
7 N
ear
to
Kha
rber
fo
unde
d m
etal
lic n
ettle
s an
d co
pper
too
ls t
hat
date
d 80
00
BC
– A
.Ter
yan,
pag
e 98
EN
D O
F ST
ON
E A
GE
6,
500
BC
w
ine
and
spel
t pr
epar
atio
n us
ed in
food
C
oppe
r Age
O
ldes
t Sto
ne
Mas
sive
bui
ld in
B
ritta
ny a
nd fi
rst
city
stat
e de
velo
p in
Sum
er -
600
0 6,
000
BC
m
aize
, tor
tilla
s, da
tes a
nd
broc
coli
used
as f
ood
Acc
ordi
ng to
the
Vav
ilov
the
follo
win
g cr
ops w
ere
dom
estic
ated
in th
e ne
ar
east
cen
tre o
f cro
p or
igin
th
at in
clud
es a
lso
Arm
enia
- H
isto
ry o
f
15
7
BC
;C
ylin
der s
eal w
ere
use
as a
mar
k an
d fir
st w
ritin
g st
arts
. Pi
ctog
raph
icco
mpa
ss e
nven
ted
in N
ear E
ast i
n 55
00 B
C.
5,50
0 B
C
chic
kpea
s, le
ttuce
and
ho
ney
used
as a
food
5000
BC
N
oah’
s/D
elug
e ol
ives
& o
live
oil ,
cu
cum
bers
& sq
uash
, ch
ili p
eppe
rs, a
voca
dos &
ta
ro, p
otat
oes,
milk
&
yogu
rt, g
rape
s, w
ater
mel
ons &
sorg
hum
48
00 B
C
Firs
t acc
urat
e ca
lend
ar
inve
nted
in E
gypt
and
py
ram
id b
uild
Fe
rtile
Cre
scen
t (hi
stor
y of
hor
ticul
ture
, lec
ture
23
-24)
4500
BC
Ear
liest
wri
tten
cod
of
low
in H
erds
man
rid
ho
rses
in A
rmen
ian
high
land
Bro
nze
Age
M
esop
otam
ian
Civ
iliza
tion
4000
BC
Y
east
bre
ads a
nd p
ita,
oran
ges &
citr
ons,
Car
t as
a fi
rst t
rans
port
atio
n by
usi
ng th
e ho
rse
as a
ca
rrie
r po
wer
inv
ente
d in
Arm
enia
n hi
ghla
nd
3500
BC
Fi
rst w
rithi
ng sc
ripts
ta
blet
s by
Sum
eria
n, fi
rst
cana
l bui
ldin
g an
d sy
stem
atic
agr
icul
ture
es
tabl
ishe
d 36
00 B
C
Popc
orn
3500
BC
Im
peria
l gov
ernm
ent
esta
blis
hed
by p
re-
Arm
enia
n –
Hitt
ites
Sum
er
esta
blis
hed
in
3500
BC
and
exi
st
till 2
000
BC
3400
BC
H
ebre
ws i
ntro
duce
m
onot
heis
m
3300
BC
D
evel
opm
ent s
ucce
ssfu
l ec
onom
y ba
sed
on
agric
ultu
re, r
ye a
nd o
ats
culti
vatio
n,
Anc
ient
Egy
pt
cultu
rede
velo
pmen
t till
30
BC
32
00 B
C
chic
ken
and
elep
hant
do
mes
ticat
ion
in In
dia
hort
icul
ture
, Jac
k R.
H
arla
n. 1
992
Cro
ps &
M
an A
SA, C
SA, M
adiso
n,
WI
Gra
ins a
nd L
egum
es
1. E
inko
rn w
heat
, Tr
iticu
m m
onoc
occu
m(1
4 ch
rom
osom
es)
2. D
urum
whe
at,
Triti
cum
dur
um (2
8 ch
rom
osom
es)
3. P
oula
rd w
heat
, Tr
iticu
m tu
rgid
um (2
8 ch
rom
osom
es)
4. C
omm
on w
heat
, Tr
iticu
m v
ulga
re (4
2 ch
rom
osom
es)
5. O
rient
al w
heat
, Tr
iticu
m o
rien
tale
6.
Per
sian
whe
at,
Triti
cum
per
sicu
m (2
8 ch
rom
osom
es)
7.Tr
iticu
m ti
mop
heev
i(2
8 ch
rom
osom
es)
8.Tr
iticu
m m
acha
(42
chro
mos
omes
) 9.
Triti
cum
vav
ilovi
anum
,br
anch
ed (4
2 ch
rom
osom
es)
10. T
wo-
row
bar
ley,
H
orde
um d
istic
hum
, H.
nuta
ns
11. R
ye, S
ecal
e ce
real
e 12
. Med
iterr
anea
n oa
ts,
Aven
a by
zant
ina
13. C
omm
on o
ats,
Aven
asa
tiva
14. L
entil
, Len
s esc
ulen
ta15
. Lup
ine,
Lup
inus
pi
losu
s, L.
alb
usFo
rage
Pla
nts
1. A
lfalfa
, Med
icag
o sa
tiva
2. P
ersi
an c
love
r, Tr
ifoliu
m re
supi
natu
m
3. F
enug
reek
, Tri
gone
lla
foen
um g
raec
um
4. V
etch
, Vic
ia sa
tiva
155
NE
OL
ITH
IC(N
ew Stone A
ge)
Cultivation of w
heat, sim
ple bread making,
beer & soup preparation
and use of almonds
Arm
enia was one of the
Centers
of O
rigin of
Crop
Plants and
according to
the V
avilov that
called N
ear-Eastern
Center
(as a
part of
Asia
Minor,
all of
Transcaucasia,
Iran, and
the highlands
of T
urkmenistan).
Eighty
tree species
including nine
species of
wheat
were
located in
this region.
– H
istory of
horticulture, Jack
R.
Harlan. 1992 C
rops &
Man
ASA
, C
SA,
Madison, W
I; A
rmenian
highland in
Asia
Minor
was
a m
otherland of
Indo-E
uropean civilization – A
.Dikshti,
Vvedenie
v A
rkheologiyu, page 28-52
First Pottery invented in Japan
First Pottery
invented in
Mesopotam
ia dated
6500 BC
, and
more
correct in the territory betw
een Karkem
ish and B
ig Chab rivers that in
Arm
enian highland.
– A
.Teryan, A
rmenia as a
centre of
civilization, page 98
Agriculture begins
10,000BC
Bow
and arrow invented
in Europe N
ew
hunting system
and
animal
pre-dom
estication radically
connected with bow
and arrow
. - J.N. L
eonard, 1973
First Farm
ers, T
ime L
ife
158
3000 BC
Pom
egranate tree was
use as a tree of longevity and paradise tree in the Sum
erian tablets dated – A
.Teryan, page 17 A
rab trade spices Spices, butter &
palm
oil, barley, peas &
carrots, onions & garlic
and2900B
C
figs 2838B
C
soybeans 2800 B
C
Phoenician develop m
odern alphabet and H
omer com
pose Iliad and O
dyssey
Iron Age
2737BC
D
escovery of tea
5. Hairy vetch, Vicia
villosaFruits1. Fig, Ficus carica 2. Pom
egranate, Punica granatum
3. A
pple, Malus pum
ilo(one of the centers) 4. Pear, Pyrus com
munis
and others 5. Q
uince, Cydonia
oblonga 6. Cherry, Prunus cerasus 7. H
awthorn, C
rataegus azarolus
Discovery of copper,
bronze and iron and invention of tools in the A
rmenian highland
supports development
of agriculture and food culture.
Rom
e founded 2700B
C
First time culture of
cooking and eating introduced as a cuisine
Food ingredients
were
used as
a base
for culinary
culture and
development of cuisine
Golden A
ge of G
reece2500 B
C
Duck dom
estication First
bread balked
in territory of A
rmenia –
B.B
. Piotrovski, Istoriya I kultura U
rartu, page 28
15
4
Ove
rvie
w o
f Arm
enia
n Fo
od C
ultu
re D
evel
opm
ent
in c
onne
ctio
n w
ith th
e hi
stor
y of
agr
icul
ture
.
BE
GIN
NIN
GPE
RIO
D
DE
VE
LO
PME
NT
OF
WO
RL
D
FOO
D C
UL
TU
RE
FOO
D C
UL
TU
RE
D
EV
EL
OPM
EN
TIN
GE
OG
RA
PHIC
A
RE
A O
F A
RM
EN
IA
PAL
EO
LIT
HIC
(Old
ston
e ag
e)
Old
est k
now
n to
ols f
ashi
oned
in
Afr
ica,
Firs
t tru
e hu
man
Hom
o er
ectu
s
2 00
0 00
0 B
C
Wild
har
vest
and
fish
ing
Unk
now
n
Hun
ting
1 00
0 00
0 B
C
Raw
mea
t, eg
gs &
m
ushr
oom
s use
d as
food
U
nkno
wn
Hom
o er
ectic
us
Hum
ans l
earn
to
use
and
cont
rol
Fire
800
000
BC
R
ise
and
mill
et u
sed
as a
fo
od,
Unk
now
n
Hom
o sa
pien
ce
500
000
BC
Fa
mily
and
prim
itive
gr
oups
U
nkno
wn
Firs
t arti
stic
im
ages
of h
untin
g an
d ha
rves
ting
foun
d in
cav
e in
Fr
ance
and
Spa
in
30,0
00B
C
Firs
t sta
ge o
f har
vest
ing
Beg
inni
ng o
f ha
rves
ting
-
V.B
doya
n, H
istor
y of
A
gric
ultu
re o
f Arm
enia
, pa
ge 4
ME
SOL
ITH
IC(S
tone
Age
)
Firs
t Pal
eolit
hic
im
ages
of p
lant
an
d In
vent
ion
of
need
le
20, 0
00 B
C
Seco
nd st
age
of
harv
estin
g de
velo
pmen
t
17
,000
BC
em
mer
gra
in u
sed
for
food
16,0
00B
C
eink
orn
grai
n us
ed fo
r fo
od
Prel
imin
ary
agri
cultu
re
star
ted
from
mou
ntai
n ar
eas
and
it is
pos
sibl
e th
at
terr
itory
of
hi
stor
ical
Arm
enia
was
on
e of
th
e pl
ace
for
som
e do
mes
ticat
ed
plan
t or
igin
and
the
ir
use
as a
ste
eple
s fo
od –
L
.B.H
arut
unya
n,
Arm
enia
n C
uisi
ne, p
age
24
15
9
2492
BC
fo
rmat
ion
of A
rmen
ian
as a
nat
ion
unde
r th
e le
ader
ship
of a
nces
tor
Hai
k
Mor
eove
r, si
nce
11
Aug
ust 2
492
BC
star
ted
Arm
enia
n ca
lend
ar th
at
has 1
3 m
onth
and
di
vide
d 36
0 in
to 1
2 m
onth
and
4 se
ason
and
5
days
wer
e in
clud
e in
th
e se
para
te m
onth
. -
G.K
arap
etya
n, E
ssey
on
Arm
enia
n H
isto
ry, P
age
110
Firs
t cel
ebra
tion
of
Naw
asar
d an
d A
rmen
ian
seve
n sa
cred
fo
od d
emon
stra
tion.
T
he n
ame
of a
ll fo
od
mus
t sta
rt fr
om N
lett
er
(Nga
cagk
ov h
ac, N
ushi
ka
rkan
dak,
Nur
i m
rgat
an, e
tc) ,
en
cicl
oped
iche
ski
cale
ndar
199
0, p
age
8.24
00B
C
mus
kmel
on
Cul
tivat
ed in
Arm
enia
n va
lley
2300
BC
Su
bartu
-Nai
ri co
untry
K
uti p
eopl
e th
at w
ere
a pa
rt o
f Sub
artu
-Nai
ri
rend
er tr
ibut
e fr
om
God
ea m
ainl
y gr
ain,
ve
geta
ble
oil,
etc
- M
ovsi
syan
, 200
5, p
age
95
Arm
enia
2200
BC
W
ater
whe
el in
vent
ed in
N
ear E
ast –
Asi
a M
inor
, A
rmen
ian
high
land
;H
isto
ry o
f Hor
ticul
ture
,Ja
ck R
. Har
lan.
Acc
ordi
ng to
the
Elb
e ar
cheo
logi
cal f
acts
, the
pe
ople
that
leav
ed in
A
rmen
ian
high
land
su
ch a
s Arm
i, U
rsau
mi
and
kakm
ium
i had
a
king
s and
kin
gdom
and
ha
ve a
wel
l-dev
elop
ed
trad
e cu
lture
. M
ovsi
syan
, 200
5, p
age
64
161
1000- 850B
C
Tomatoes &
tomatillos,
celeryA
rmenian
developed preservation
of vegetables
and m
ass cultivation of oats.
750-480 BC
C
olonization of southern France, Spain, southern Italy, N
orth Africa
700BC
cinnam
on 600B
C
cabbage
Archaic G
reece
500BC
Italian sausages &
artichokes
The self-governing city-
state, imaginative types
of art and architecture, and
the poetry
of H
omer,
devised the
league (ethnos) a loose alliance
of geographically separate, sm
all groups
who
agreed to
share law
s and defense as a new
form
of
political organization
- M
icrosoft®
Encarta®
E
ncyclopedia 2002. C
onquest of Italy by R
ome
510-264 BC
Classic G
reece 500-323 B
C
Sparta had become the
most pow
erful city-state
400 BC
pastries &
appetizers, vinegar, peppercorns &
garden cress,
300 B
C
beets & bananas
Macedonia
Supremacy
359-323 BC
A
lexander the Great and
Aristotle
Hellenistic G
reece 323-31 B
C
Tirans R
oyal Dinner in
honor of
Persian A
trpatakan m
arzpan V
araz Shapush 416-419 B
C.
Arm
enian B
alasan balsam
ic vinegar
popularization in royal cuisine.
Conquest of the
Mediterranean by
Rom
e
264-133 BC
A
ntigonus I (382?-301 B
C) founded a kingdom
encom
passing parts of A
sia Minor, the M
iddle East, M
acedonia, and G
reece; Seleucus I (358?-281 B
C) established rule
over Babylonia and over
land as far east as India; and Ptolem
y I (367?-283bc) took Egypt
Asparagus
domestication and
cultivation in Arm
enia.
100 – 44 BC
R
ome Em
pire 65B
C
Quinces
55BC
D
evon cattle
Caesar, G
aius Julius, R
oman general and
political leader w
ho laid the foundations of the R
oman im
perial system
.
44BC
End of R
ome Em
pire on M
arch 15
Rom
an Greece
31 BC
- 395 AD
D
evelopment of
Dem
onstration Cuisine
Royal
Cuisine
in the
honor of Persian King
Artashes 189-160 B
C
Current E
ra
168
20.¼
³É³
ïÝÇóϳ
Û³ ê
., г۳
ëï³
ÝÇ ýÉáñ³
ÛÇ ¹»Õ³ï
áõ μáõÛë»ñ, ¶
² Ññ³
ï³
ñ³ÏãáõÃÛáõÝ, Ñ.2, º
ñ.1965
21.¾ý
ÇÙ»ñÇï»,þþ ²
åáÉáÝþþ Ññ³
ï³
ñ³ÏãáõÃÛáõÝ, º
ñ³̈
Ý, 1992
22.Â
³Ë
ï³
çÛ³Ý ²
. ̈ ü
»á¹áñáí ²
., ºñ
³̈ÝÇ ý
Éáñ³Ý, ÐÐ ¶
²
Ññ³ï
³ñ³
ÏãáõÃÛáõÝ, ºñ. 1946
23.,
,-
,190924.
ÂáõÙ³
ÝÛ³Ý ́
.º., ²
éÓ»éÝ ïáÙ³
ñ³óáõÛó, º
ñ.1965
25.ȳ
ɳ۳
Ý º. , ²
½·³·ñ³
Ï³Ý Ñ³
ݹ»ë¦; 1. æ³
í³
Ëù, ·Çñù ²
-1896Ã., 2. ì
³ñáݹ³
, ·Çñù ́ - 1897Ã. , 3. à
ñç³Éáõ ¶
³í
³é ,
·. Ä – 1903Ã., 4. ì
³Ûáó Ò
áñ, ·. Ä.2 – 1906Ã., 5.
ì³
ëåáõñ³
ϳÝ, ·. Æ
º - 1914Ã.
26.ÈáéÇ, г
Û ³½·³
·ñáõÃÛáõÝ ̈ ́
³Ý³
ÑÛáõëáõÃÛáõÝ, ºñ
³̈Ý, 1999,
ÐÐ ¶²
, "¶Çï
áõÃÛáõÝ" Ññ³ï
.
27.Ê
³ã³
ïñ³
Û³Ý ì
., ʻó
-ѳÛϳ
Ï³Ý ¹Çó³
μ³Ý³
ϳÝ
ÁݹѳÝñáõÃÛáõÝÝ»ñ Éñ³
μ»ñ ѳë³
ñ³Ï³
Ï³Ý ·Çï
-»ñÇ, »ñ
³̈Ý1907Ã., ѳ
Ù³ñ 8
28.Ê
³ã³
ïñÛ³
Ý ì. г
Û³ëï
³ÝÇ ë»å
³·Çñ ³
ñӳݳ
·ñáõÃÛáõÝÝ»ñ ßñç³
ÝÇ ùÝݳϳ
Ý å³
ïÙ., º
ñ. 1933Ã. 29.
ʳ
é³ï
Û³Ý-²
é³ù»ÉÛ³
Ý Ð., Ð³Û ÅáÕáí
ñ¹³Ï³
Ý ïáÝ»ñ,
ºñ.2000
30.Ì
³ï
áõÃÛ³Ý Â
.,г۳
ëï³
ÝÇ áõï»ÉÇ í
³ÛñÇ μáõÛë»ñ¦, º
ñ. ä»ï
Ññ³
ï., º
ñ³̈
Ý, 1959
31.Î
³ñ³
å»ï
Û³Ý ¶
. , §Ð³Ûáó å
³ï
ÙáõÃÛ³Ý áõñí
³·Í»ñ¦, Ñ.1, ²
·Çñù, º
ñ³̈
Ý , 2002Ã.
32.Î
ÍáÛ³Ý ²
.²., ́
Åßϳ·Çï
áõÃÛáõÝÁ г۳
ëï³
ÝáõÙ 11-14-ñ¹ ¹³
ñ»ñáõÙ, ºñ.1968
33.Î
áå»É»³
Ý º., г
Û ïÇÏÝáç Ë
áѳÝáóÁ, ä
»ÛñáõÃ, 1958
34.г
Ùμ³ñÓáõÙÛ³
Ý è., г
Ûϳϳ
Ý ïáÙ³
ñ, ºñ. 1992
35.г
Û ÅáÕáíñ¹Ç å
³ï
ÙáõÃÛáõÝ, 8 Ñ., ºñ
³̈Ý, Ðê
êÐ ¶
² Ññ³
ï.,
1972Ã.36.
,.
,. 1963
37.г
ñáõÃÛáõÝÛ³Ý Ð.ê
., ØÇçݳ
¹³ñÛ³
Ý Ñ³Ûϳ
ϳÝ
μÅßϳñ³
ñ³ÝÝ»ñÇ ¹»Õ³
μáõÛë»ñÁ, ºñ
³̈Ý, 2001
16
4
18th
Cen
tury
A
mer
ica-
--C
olon
ial &
Ea
rly A
mer
ican
fare
; co
ffee
in A
mer
ica,
Fr
ench
Can
adia
n fa
re,
Fortr
ess o
f Lou
isbur
g,
croq
uette
s A
mon
g th
e im
porta
nt
adva
nces
wer
e th
e pu
rpos
eful
sele
ctiv
e br
eedi
ng o
f liv
esto
ck,
begu
n in
the
early
170
0s,
and
the
spre
adin
g of
lim
esto
ne o
n fa
rm so
ils in
th
e la
te 1
700s
.
1762
sa
ndw
iche
s
Beg
inni
ng
of
Com
mun
al
Food
in
A
rmen
ia –
Kho
rtka
ran
and
Cha
shar
an
1782
so
ufflé
In
tegr
atio
n of
Eur
opea
n Fo
od
Cul
ture
in
A
rmen
ia,
begi
nnin
g of
fa
st e
atin
g.
Gar
dens
of
Ver
saill
es, I
saac
N
ewto
n, U
S R
evol
utio
n (1
776)
, C
arol
us L
inna
eus
1797
C
harle
s New
bold
, a
blac
ksm
ith in
Bur
lingt
on,
New
Jers
ey, r
econ
ceiv
ed
of th
e ca
st-iro
n m
oldb
oard
plo
w.
Rev
olut
ion
in
crop
cu
ltiva
tion
in A
rmen
ia
19th
Cen
tury
C
entu
ry--
Nap
oleo
ns &
Li
nzer
torte
s, am
mon
ia
cook
ies &
Cap
e B
reto
n po
rk p
ies,
shep
herd
's pi
e &
pic
kled
pep
pers
, ca
napé
s,
Mod
ern
Food
an
d E
atin
g St
yle
Peri
od
star
ts in
Arm
enia
1809
Th
e m
oder
n fo
od
proc
essi
ng a
nd
pres
erva
tion
indu
stry
by
Fren
ch c
hef a
nd in
vent
or
Nic
olas
App
ert
Can
nery
dev
elop
men
t
1831
Jo
hn D
eere
impr
oved
the
plow
and
man
ufac
ture
d it
in st
eel;
Jeth
ro T
ull
inve
nt se
ed d
rill s
eedl
ing
mac
hine
; Am
eric
an
Cyr
us M
cCor
mic
k pr
oduc
e re
apin
g-m
achi
ne
Beg
inni
ng
of
Hor
ticul
tura
l Sci
ence
Thom
as A
ndre
w
Kni
ght:
Char
les
Dar
win
, Gre
gor
Men
del,
Loui
s Pa
steu
r, B
irth
of
Gen
etic
s, M
orril
l A
ct
1857
R
evol
utio
n in
food
in
dust
ry th
at
dem
onst
rate
d th
e ro
le o
f m
icro
orga
nism
s in
the
proc
ess o
f foo
d pr
oduc
tion
was
bor
n in
by
Fre
nch
chem
ist L
ouis
Pa
steu
r.
Dev
elop
men
t of
M
icro
biol
ogy
in
Arm
enia
an
d R
ussi
an
scie
ntifi
cal s
uppo
rt.
16
5
20th
Cen
tury
19
10
Thom
as H
unt M
orga
n &
D
roso
phila
, M
echa
niza
tion
of
Agr
icul
ture
,
Cho
cola
te
truf
fles
intr
oduc
ed in
Arm
enia
1923
F
ood
for t
he D
iabe
tic,
Mar
y H
uddl
esto
n, H
ybrid
co
rn, v
itam
ins,
Ris
e of
tr
acto
r in
ag
ricu
lture
1924
C
aesa
r sal
ad
1927
El
ectri
c R
efrig
erat
orR
ecip
es, G
ener
al E
lect
ric
1930
W
orld
Dep
ress
ion,
Dus
t B
owl
Pavl
ova
cake
in
trod
uced
in A
rmen
ia
1950
D
NA
Stru
ctur
e, G
enet
ic
Cod
e
Beg
inni
ng o
f Gen
etic
ally
M
odifi
ed F
ood
Prod
ucts
19
60
Her
bici
des,
Vie
tnam
Era
19
70
Plas
ticul
ture
, Tis
sue
cultu
re,
Mic
ropr
opag
atio
n 19
83
Gen
e tra
nsfo
rmat
ion,
M
olec
ular
Bio
logy
Dev
elop
men
t of f
ruit
and
vege
tabl
e pr
eser
vatio
n in
dust
ry in
A
rmen
ia
1992
“B
read
as
a sy
mbo
l of
lif
e” m
onog
raph
abo
ut
Arm
enia
n br
ead
intr
oduc
ed to
pub
lic
19
96
Arm
enia
nTea
es
tabl
ishe
d an
d pr
oduc
ed h
erba
l tea
s on
th
e ba
se
of
anci
ent
Arm
enia
n re
habi
litat
ed
and
redi
scov
ered
re
cipe
s th
at
star
ts
to
expo
rt t
o U
SA a
nd E
U
high
-end
res
taur
ant a
nd
orga
nic
food
st
ores
un
der
the
Anc
ient
H
erba
ls tr
adem
ark.
ASH
S fo
unde
d,
Red
isco
very
of
Men
del's
pap
er,
Spac
e ex
plor
atio
n by
Man
- 1
967,
M
an o
n th
e M
oon
- 196
9
1998
Com
pute
rs, I
nfor
mat
ion
Rev
olut
ion
– In
tern
et
Firs
t A
rmen
ian
Din
ner
with
pa
rtic
ipat
ion
of
Bes
t C
hefs
of
US
take
n pl
ace
in B
osto
n, B
osto
n Ph
oeni
x pu
blic
atio
n o
f “M
y A
rmen
ian
Din
ner:
G
enom
ics,
Dire
cted
Mut
atio
n 21
st C
entu
ry
Ana
Sor
tun
nom
inat
ed a
s B
est C
hef i
n M
edite
rran
ean
Cui
sine
by
prep
arin
g A
rmen
ian
Bea
n an
d W
alnu
t pat
e
Org
anic
Fo
od
Prod
uctio
n de
velo
pmen
t an
d be
ginn
ing
of
Hea
lthy
lifes
tyle
pr
omot
ion
cam
paig
n
163
14th century kebabs, guacam
ole &
kolache, Hum
ble pie, LeM
enagier de Paris, apple pie &
crumpets,
Pipefarces (fried cheese sticks),
Gingerbread
introduced in Arm
enia
15th century Japanese sushi &
sashim
i, English m
arzipan, borshch, N
etherlands Wel Ende
Edelike Spijse, hot dogs, C
hristopher Columbus
old world cuisine
Italian risotto
introduced in Arm
enia
BE
GIN
NIN
G O
F M
OD
ER
N E
RA
16th century salsa, quiche &
puff paste, teriyaki chicken &
C
ornish pastys, pecans, papayas, turkeys in Europe, cashew
s in the O
ld World
1517 sw
eet potatoes in Europe 1529
vanilla in Europe
Potato introduced
by Y
erem
katolocos in
Arm
enia and was call
Yeprem
akhndzor (the
apple of Yeprem
).
1544 tom
atoes in Europe T
omatoes brought into
Arm
enia by
Karapet
Yepiskopos as “A
dama
Khndzor”
in 18
centurey.
Printed Herbals,
Colum
bus, Age of
Exploration
1554 -1596 B
russels sprouts &
kohlrabi, English trifle C
amem
bert cheese
introduced in Arm
enia 1615
Coffee
Turkish
Arm
enian B
ring C
offee into
Europe
17th Century
Mechanical
improvem
ents in the traditional
wooden plow
in 1600
hoe cakes, spoonbread &
hominy, chess pie &
shortbread, authentic recipes, transcribed, French onion soup, salad, pralines &
coffee cake, cream
puffs & eclairs,
modern ice cream
Corn
cultivated and
Corn B
read backed in A
rmenia
1660 B
eginning of scientific farm
ing C
rop rotation, involving alternation of legum
es w
ith grain started from
England
William
Shakespeare, Francis B
acon, R
embrandt,
Crom
well
1686 C
roissants
High
influence of
Arm
enian cuisine
in G
eorgian Food Culture.
166
2007 A
rmenian
Dinner
fest taken place in Paris for gourm
et and chefs 2006
Arm
enian C
ulinary federation established
2009 D
evelopment
of restaurant
business reached to his pick in A
rmenia and m
ore then 1080
restaurants open
and 350
functioning only in Y
erevan city.
16
2
1st C
entu
ry,
Anc
ient
Rom
e,
Birt
h of
Chr
ist
Frie
d ch
icke
n an
d fo
ie
gras
, Fre
nch
toas
t and
om
elet
s, Ita
lian
wed
ding
so
up a
nd ri
ce p
uddi
ng,
flan
and
chee
seca
ke
Big
R
oyal
D
inne
r of
K
ing
Trd
at,
Arm
enia
n tr
out
with
Pom
egra
nate
sa
uce
spec
ialty
dish
2nd
Cen
tury
C
halla
h br
ead
Roy
al
Cui
sine
of
A
rsha
k Pa
p,
spec
ialty
C
orne
lia c
herr
y sa
uce
3rd
Cen
tury
R
oman
Brit
ain’
s cui
sine
, D
e R
e Cu
linar
ia (i
n La
tin) &
De
Ops
oniis
et
Con
dim
entis
, Api
cius
–
first
writ
ten
culin
ary
book
Kin
g D
asta
mar
R
oyal
D
inne
r in
Any
ush
Ber
d,
spec
ialty
di
sh
of
wild
go
at
raw
m
eat
with
A
rmen
ian
bala
san
and
spic
es.
Hei
ght o
f Rom
an
Empi
re, B
irth
of
Chr
ist,
Des
truct
ion
of P
ompe
ii (7
9),
Pers
ecut
ion
of
Chr
istia
ns,
Empe
ror
Con
stan
tine,
Es
tabl
ishm
ent o
f C
hris
tian
dom
inan
ce,
Dec
line
of R
oman
Em
pire
4th
Cen
tury
Je
rusa
lem
, Whi
te k
idne
y be
an sa
lad
Kin
g A
rsha
k II
Roy
al
Din
ner
in
hono
r to
Sm
bat
and
Arg
am
bene
fact
ors
Que
n Pa
ranz
em R
oyal
D
inne
r in
A
rtag
erk
Am
roc
5th
Cen
tury
A
nglo
-Sax
on fo
od
Kin
g A
rsha
k R
oyal
D
inne
r in
H
onor
of
Pe
rsia
n K
ing
Shap
uh
6th
Cen
tury
R
oman
con
trol s
pice
tra
deE
ggpl
ant
star
ts
to
culti
vate
in A
rmen
ia
7th
Cen
tury
Sp
inac
h A
rmen
ian-
Indi
an S
pice
tr
ade
8th
cent
ury
Anc
ient
May
a an
d V
ikin
g er
a fo
od
Iran
ian
Food
C
ultu
re
influ
ence
in A
rmen
ia
9th
cent
ury
coffe
e &
cod
H
ealth
y Fo
od
Die
t in
trod
uced
by
H
erac
i di
ssem
inat
ed
in
Arm
enia
Ris
e of
Isla
m,
Dar
k A
ges i
n Eu
rope
, Pla
gue,
Ta
ng D
ynas
ty in
C
hina
, Sun
g D
ynas
ty in
Chi
na,
Vik
ings
10th
cen
tury
M
edie
val f
ood
, hal
va &
go
ulas
h, lo
quat
s, Pe
king
du
ck
Gag
ik
Ark
ay
Roy
al
Din
ner
in
Rsh
tuny
ac
Am
roc,
90
8-94
3,
Syun
iac
Vas
ak
Din
ner
in h
onor
of
Arm
enia
n Pr
ince
ss11
th c
entu
ry
corn
ed b
eef &
cid
er,
lych
ees,
bakl
ava
& fi
lo
Roy
al D
inne
r of
Kin
g H
ovan
fr
om
Yer
zink
a in
Rub
inea
c A
mro
c 12
th c
entu
ry
brea
dfru
it &
okr
a R
oyal
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ratu
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inne
r in
San
ahna
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r
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man
Con
ques
t (1
044)
, Cat
hedr
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cons
truct
ed,
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ghis
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n,
Otto
man
em
pire
in
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ey, A
ztec
s se
ttle
in M
exic
o,
Prin
ting
pres
s
13th
cen
tury
ra
viol
i & la
sagn
e,
panc
akes
& w
affle
s, Vi
andi
er d
e Ta
illev
ent,
Cou
scou
s in
trod
uced
in
Arm
enia
16
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