Just checked my Yahoo account and found an email from Indiana-based Irina Petrosian who’s just pulished a book on Armenian cuisine. Interestingly, she also drew my attention to her blog on the same subject matter at http://www.armenianfood.blogspot.com.

Armenians love barbecue, called khorovats in Armenian. That’s one reason the “Meat and Fish” section is one of the biggest chapters in our book, and rightfully so. If you want to see an Armenian’s eyes light up with joy, have a big barbecue party on a beautiful sunny day. And that’s exactly what we did.

Roadside khorovats stands are as common in Armenia as McDonalds restaurants are in the US. And, no, there are no McDonalds in Armenia. If you visit Armenia’s beautiful Lake Sevan, it seems there is a khorovats vendor along each and every mile of the lakeside highway. An Armenian barbecue is usually made with big, thick cuts of pork, and is cooked over the hot coals from a hardwood fire.

So, we invited our friends and family for a big khorovats picnic, a full day of fun in the sun with lots of good eats. Our chef-of-honor was Sarik Simonian, a self-proclaimed champion khorovats and kebab maker from Yerevan. Sarik means “Little Mountain”, but he’s the big guy when it comes to barbecue. If you ever fly to Armenia, you’ll probably pass Sarik’s home on your way out of the main Zvartnots airport.

Anyway, if you’re interested in Armenian food what role it plays in local culture, perhaps this is the book for you. Here’s the official blurb that Irina sent. I don’t usually like plugging this thing or that on my blog, but in this case I’ll make an exception because it seems to tackle the subject matter from an ethno-historical-cultural perspective.

ARMENIAN FOOD: FACT, FICTION & FOLKLORE

ISBN 1-4116-9865-9

This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. In their new book, authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen, answering questions such as:

§ 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 and lavash bread play in Armenian marriage rituals?

For those curious about one of the world’s most ancient cultures, or who are contemplating a trip to Armenia, the book provides extensive details and little-known information about both ancient and modern Armenia.

ARMENIAN FOOD: FACT, FICTION & FOLKLORE, ISBN 1-4116-9865-9, 252 pages, 6” x 9”, by Yerkir Publishing. This nonfiction book contains rare photos and illustrations, notes and sources, and index.

About the authors: Irina Petrosian, a native of Armenia, is a professional journalist who has written for Russian, Armenian, and US-based newspapers. David Underwood has been a newspaper staff member at The Indianapolis Busi­ness Journal, The Columbus Republic, and other American publications. The authors reside in Bloomington, Indiana.

Contact information: Irina Petrosian (hyefood@yahoo.com)