Food as a marker for economy and part of identity

Traditional vegetal food of Yezidis and Kurds in Armenia

Dados Bibliográficos

ID5166407
AutoresR Hovsepyan (0000-0002-7004-1145, Institute of Archaeology and Ethnography, autor correspondente), Nina Stepanyan-Gandilyan, Nina Stepanyan‐gandilyan (0000-0002-3651-4666, Institute of Botany), Hamlet Melkumyan (0000-0003-4097-2413, Institute of Archaeology and Ethnography), Lili Harutyunyan (Institute of Archaeology and Ethnography)
Ano2016
Volume3
Fascículo1
Páginas32-41
Data de publicação2016-03-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoJournal of Ethnic Foods (JOURNAL)
Identificadores do periódicoISSN: 2352-6181 • E-ISSN: 2352-619X
EditoraSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1016/j.jef.2016.01.003
OpenAlexW2270631836
IdiomaEN
Citações recebidas15

The traditional food of the Yezidis and Kurds of Armenia has some particularities and differences compared with the traditional cuisine of Armenians. Ethnobotanical data collected during fieldworks in 2013–2015 in Armenia via interviews, direct observations and sampling of used plants for identification of species. 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. We correlate these distinctions with the transhumant pastoral lifestyle of the Yezidi and Kurdish people

Biology · Botany · Edible plants · Ethnobotany · Geography · Medicinal plants · Culinary Culture and Tourism · Cultural and Sociopolitical Studies · Linguistics and Cultural Studies · Forestry