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Memory Fragments from the Armenian Genocide
Memory Fragments from the Armenian Genocide: A Mosaic of a Shared Heritage brings together thirty profiles of North Americans of Armenian descent. All exemplify the philosophy that “doing well is doing good,” a credo handed down to them by family members who lost everything when they fled from the Turkish massacres. Family stories of how survivors escaped, survived, and made new lives are filtered through the memories of succeeding generations. The profiles reflect how the actions of the survivors shaped the lives of succeeding generations. Armenian immigrants feared their heritage might be lost in North America. Their fears proved to be unfounded. Children and grandchildren retain the c...
Armenian Food
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.
The Fruit Gardener
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The Foundations of Research and Regional Survey in the Tsaghkahovit Plain, Armenia
Until recently, the South Caucasus was a virtual /terra/ /incognita/ on Western archaeological maps of southwest Asia. The conspicuous absence of marked places, of site names, toponyms, and topography gave the impression of a region distant, unknown, and vacant. The Joint American-Armenian Project for the Archaeology and Geography of Ancient Transcaucasian Societies (Project ArAGATS) was founded in 1998 to explore this terrain. Our investigations were guided by two overarching goals: to illuminate the social and political transformations central to the regions unique (pre)history and to explore the broader intellectual implications of collaboration between the rich archaeological traditions ...
Saving the Season
The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.
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Odd Bits
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
