Food as a marker for economy and part of identity : traditional vegetal food of Yezidis and Kurds in Armenia
Food as a marker for economy and part of identity : traditional vegetal food of Yezidis and Kurds in Armenia / Roman Hovsepyan, Nina Stepanyan-Gandilyan, Hamlet Melkumyan, Lili Harutyunyan
p. 32-41 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 32-41 3:1<32 ISSN 2352-6181 저자: Roman Hovsepyan, Institute of Archaeology and Ethnography 저자: Nina Stepanyan-Gandilyan, Institute of Botany 저자: Hamlet Melkumyan, Institute of Archaeology and Ethnography 저자: Lili Harutyunyan, Institute of Archaeology and Ethnography
Background: The traditional food of the Yezidis and Kurds of Armenia has some particularities and differences compared with the traditional cuisine of Armenians. Methods: Ethnobotanical data collected during fieldworks in 2013e2015 in Armenia via interviews, direct observations and sampling of used plants for identification of species. Results: Traditional dishes of Yezidis and Kurds are simple. They are mostly made from or contain as a main component lamb and milk products (sometimes beef and chicken, but never pork). The main vegetal components of their traditional food are represented by cultivated cereals, grains, and herbs of wild plants. Edible plants gathered from the wild are used primarily for nutritional purposes, for flavoring prepared meals and milk products, and for tea. Discussion: We correlate these distinctions with the transhumant pastoral lifestyle of the Yezidi and Kurdish people.