Traditional Vegetal Food of Yezidis and Kurds in Armenia
JEF42_proof ■ 1 March 2016 ■ 1/10 J Ethn Foods - (2016) 1e10 55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Original article 64 65 1 Food as a marker for economy and part of identity: traditional vegetal 66 2 67 3 food of Yezidis and Kurds in Armenia 68 4 69 b, * a b 5 Q24 Roman Hovsepyan , Nina Stepanyan-Gandilyan , Hamlet Melkumyan , 70 6 Lili Harutyunyan b 71 7 72 a 8 Q2 Institute of Botany, Yerevan, Armenia 73 b Institute of Archaeology and Ethnography, Yerevan, Armenia 9 74 10 75 11 article info abstract 76 12 77 13 Article history: 78 14 Q4 The traditional food of the Yezidis and Kurds of Armenia has some particularities and differences Available online xxx compared with the traditional cuisine of Armenians. We correlate these distinctions with the trans- 79 15 humant pastoral lifestyle of the Yezidi and Kurdish people. Traditional dishes of Yezidis and Kurds are 80 16 Keywords: simple. They are mostly made from or contain as a main component lamb and milk products (sometimes 81 17 edible plants beef and chicken, but never pork). The main vegetal components of their traditional food are represented 82 fl 18 avorings by cultivated cereals, grains, and herbs of wild plants. Edible plants gathered from the wild are used 83 gathering 19 primarily for nutritional purposes, for flavoring prepared meals and milk products, and for tea. Kurds 84 20 © traditional food Copyright 2016, Korea Food Research Institute, Published by Elsevier.
[Show full text]