Resources and Selected Bibliography
BOOKS AND ARTICLES
Balakian, Peter, Black Dog of Fate. New York: Broadway Books, 1997.
Capalbo, Carla, Tasting Georgia. Northampton, MA: Interlink Publishing, 2017.
de Wall, Thomas, Black Garden: Armenia and Azerbaijan Through Peace and War. New York: NYU Press, 2013.
Eckhardt, Robyn, Istanbul and Beyond. New York: Houghton Mifflin Harcourt, 2017.
Gandilian P.A. 1998. Archaeobotanical evidence for the evolution of cultivated wheat and barley in Armenia. Origins of Agriculture and Crop Domestication, ICARDA, Aleppo, pp. 280-285
Goldstein, Darra, The Georgian Feast. New York: Harper Collins, 1993.
Goldstein, Darra, A Taste of Russia. Montpelier, VT: Edward & Dee Books, 2012.
Guidebook: Artsak, Stepanakert: Ministry of Economy of the Republic of Mountainous Karabakh, 2016.
Holding, Deirdre, Armenia with Nagorno Karabagh, the Bradt Travel Guide. Guilford, CT: The Globe Pequot Press, 2014.
Horkey, Matthew and Charine Tan, Uncorking the Caucasus: Wines from Turkey, Georgia, and Armenia. Singapore: The Blue Rooster Private Limited, 2016.
Hovannisian, Richard, ed. The Armenian People from Ancient to Modern Times vol. 1. New York: St. Martin's Press, 2004.
Hovannisian, Richard, ed. The Armenian People from Ancient to Modern Times vol. 2. New York: St. Martin's Press, 2004.
Hovsepyan R., Willcox G. 2008. The earliest finds of cultivated plants in Armenia: evidence from charred remains and crop processing residues in pisé from the Neolithic settlements of Aratashen and Aknashen. Vegetation History and Archaeobotany, v.17, s.1, pp. 63-71.
Hovsepyan R. 2015. On the agriculture and vegetal food economy of Kura-Araxes culture in the South Caucasus. Paléorient, vol. 41.1, pp. 69-82..
Khachikyan, Armen. History of Armenia. Yerevan: Edit Print, 2010.
Matar, Marlene. The Aleppo Cookbook. Northampton, MA: Interlink Publishing, 2017.
Mkrtchyan, Manuk, Thomas Eberherr, Vahe Antanesyan, Nina Stepanyan-Ghandilyan, and school children from 70 educational centers of Armenia. From Meadows to Kitchen-Grandma's Secrets! Yerevan: Printfolio LLC for Deutsche Gesellschaft für Internationale Zusammenarbeit, 2013.
Morales, Bonnie Frumpkin, with Deena Prichep. Kachka. New York: Flatiron Books, 2017.
Õney Tan, Aylin. "Be Merry, Around a Wheat Berry! The Significance of Wheat in Anatolian Rituals and Celebrations." In Celebration: Proceedings of the Oxford Symposium on Food and Cookery, ed.Mark McWilliams. 346-355. Devon, UK: Prospect Boos, 2011.
Orbelyan, Zaruhi. Tastes of Armenia, trans. Gohar Savzyan. Yerevan: Zangak, 2017.
Petrosian, Irina and David Underwood. Armenian Food: Fact, Fiction & Folklore. Bloomington, IN: Yerkir Publishing, 2006.
Shafia, Louisa. The New Persian Kitchen. Berkeley, CA: Ten Speed Press, 2013.
Soper, Musia. Cooking the Russian Way. London: Spring Books, 1961.
Toomre, Joyce. "Food and National Identity in Soviet Armenia." In Food in Russian History and Culture, ed. Musya Glants and Joyce Toomre. 195-214. Bloomington IN: Indiana University Press, 1997.
Uvezian, Sonia. Cooking from the Caucasus. New York: Harcourt Brace Jovanovich, 1976.
Von Bremzen, Anya. Mastering the Art of Soviet Cooking: A Memoir of Food and Longing. New York: Crown, 2013.
Yourdegjian, Raffi. Tour de Armenia. Self-Published, CreateSpace, 2014.
For more specific reading material on Armenia, visit Abril Books
WEBSITES
Information about Armenian news, food, wine, and culture
TUMO and TUMO Studios
INGREDIENTS
For spices