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#1 Arpa

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Posted 02 December 2011 - 10:26 AM

FOOD FIGHTS
FOOD WARS
ԿԵՐԱ- ԿՌԻՒ
ԿԵՐԱ-ՄԱՐՏ

Ուր ես Մօվսէս? Երբ այդ շունեերը արեւանգում են մեր ամեսաուրբ կերակուրը:
Hey MosJan! Where is the “Herisa Army/Հերիսա յ Բանակ”? :ap: :ap:
===
Cuisine and Culture: UNESCO puts Armenian harisa on list of Turkish national dishes
Here are the furks (?) cooking Herisa
Anjar Musa Ler;

http://www.google.co...Q9QEwAA&dur=951

http://www.azad-hye....ary-2008-04.jpg

Posted Image



http://www.armeniano...heritage_harisa


http://www.armeniano...sa-armenian.jpg

Posted Image

We talked about Fod Fights here as well;
http://hyeforum.com/...=1

Cuisine and Culture: UNESCO puts Armenian harisa on list of Turkish national dishes

By Gayane Mkrtchyan (Hey Gayaneh there are no Armenian words or names ending in Ե it is Է. And what the hell is Mkrtchyan? Can we put more consonants togeter? Hi Nairi :P *** Do you mean "mkrtich/Մկրտիչ .In case you may have forgotten Armenia is an IE language unlike the Semitic, where we have vowels/ձայնաւոր which the others don't.
ArmeniaNow reporter
One of the most popular dishes of the Armenian ethnic cuisine – harisa – has appeared this week on the UNESCO list of world heritage as a Turkish national dish called Keshkesk. The news has outraged many in Armenia.
Sedrak Mamulyan, heading Development and Preservation of the Armenian Culinary Traditions NGO, says harisa can absolutely not be Turkish. “We have had two kinds of harisa: the harisa itself and kashika, which has been transformed by the Turks into keshkesh. Kashika is cooked in a tonir (cylindrical clay oven), and the fact that only Armenians have had in-ground tonirs excludes the possibility of this dish being Turkish. Turks never had tonirs,” he says. Kashika is mutton (or chicken) and wheat cooked together in a jar in a tonir semi-buried or built in the ground (the heat is traditionally generated by charcoal or wood fire, burning within the tonir itself, thus exposing the food to live-fire giving a peculiar taste), whereas harisa is cooked in above-ground ovens, and have to be stirred constantly (for hours) until it’s cooked. The name “harisa“ derives from the Armenian word for stir - “harel” . Mamulyan says pagan Armenians made tonirs in resemblance with the setting sun “going into the ground” (Sun being the main deity) and Armenian women even bowed to the tonir before starting to bake bread or cook something in it. “Tonir Fest” will be held next summer, on August 11, for the Navasard holiday (the old Armenian “New Year”, which was dedicated to 7 Armenian pagan gods), featuring dishes cooked in this forefather of the modern oven.
----
Խոհանոց և մշակույթ. հայկական հարիսան ՅՈՒՆԵՍԿՕ-ի ցուցակում`որպես թուրքական ազգային կերակրատեսակ
Գայանե Մկրտչյան
«ԱրմենիաՆաուի» թղթակից
Այս շաբաթ ՅՈՒՆԵՍԿՕ-ի հերթական նստաշրջանում հայկական հարիսան «Քեշքեք» անունով հայտնվել է ՅՈՒՆԵՍԿՕ-ի ցուցակում` որպես թուրքական ազգային կերակրատեսակ:
«Հայ խոհարարական ավանդույթների զարգացում և պահպանում» հասարակական կազմակերպության նախագահ Սեդրակ Մամուլյանը բացառում է հարիսայի թուրքական ծագումը: «Մենք ունեցել ենք երկու տեսակի հարիսա` հենց հարիսան և քաշիքան, ինչը թուրքերը ձևափոխելով դարձրել են քեշքեք: Ասեմ, որ քաշիքան եփում են թոնրում, իսկ այն փաստը, որ գետնի մեջ թոնիր ունեցել են միայն հայերը, արդեն իսկ բացառում է այդ կերակրատեսակի թուրքական լինելը: Թուրքերը երբեք թոնիր չեն ունեցել»,- ասում է Մամուլյանը: Քաշիքան եփում են կճուճի մեջ` գառի (հավի) միսն ու ձավարը թոնրում դնելով, իսկ հարիսան եփում են գետնի վրայի թոնիրներում` անընդհատ հարելով: «Հարիսա» բառը կապված է հենց «հարել» բառի հետ: Մամուլյանն ասում է, որ թոնիրը հեթանոս հայերը նմանեցրել են «գետին մտնող»` մայր մտնող արևի հետ (արևը որպես պաշտամունքի գլխավոր առարկա), և հայ կանայք ամեն անգամ հաց թխելիս կամ կերակուր պատրաստելիս խոնարհվել են նրա առաջ: Հաջորդ տարվա ամռանը` օգոստոսի 11-ին, Նավասարդի տոնին (հին հայկական նոր տարին` նվիրված հայոց դիցարանի 7 աստվածներին) կանցկացվի «Թոնրատոն», որտեղ կներկայացվեն թոնրում պատրաստվող կերակուրներ:

====
My ardent wish is that Mr. Sedrak Mamulian play Hey Jan Ghapama with his pots and pans and stay out of linguistics and etymology, where it is obvious that he knows “beans/lobi” about. Every time he opens his big mouth he stuffs it with “dolma”.
See what we wrote about “keshkek”
http://hyeforum.com/...=0
http://hyeforum.com/...=1
http://www.azg.am/AM/2011030220
*** Clusters by Nairi
http://hyeforum.com/...h=1

Edited by Arpa, 02 December 2011 - 02:53 PM.


#2 gamavor

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Posted 06 December 2011 - 09:24 AM

Do not forget that the head of Unesco is a Bulgarian (nomad) lady of communist extraction. That explains everything. Not long ago this "lady" almost singlehandedly declared famous Armenian hachkars (cross stones) as Turkish and Azerbaijani cultural heritage. Within her stigmatized world, everything that is not Bulgarian must be Turkish.

How could Harisa be Turkish when it is cooked in a "tonir", i.e. ground dig oven. Since when nomads, a.k.a. turks have had the habit of digging the ground to build up oven, knowing well that their stay in a certain place is temporary?

#3 Yervant1

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Posted 08 December 2011 - 01:01 PM

ARMENIA: MORE FALLOUT FROM UNESCO'S CULINARY HERITAGE DECISION

EurasiaNet.org
http://www.eurasianet.org/node/64651
Dec 7 2011
NY

As reported on this blog the other day, a recent UNESCO decision to add
keshkek, a traditional Anatolian stew usually served on the morning
of weddings, to its "Intangible Heritage" list on behalf of Turkey,
has led to outrage in Armenia, which claims the dish -- known there
as harissa -- as its own. In fact, as the News.Am website reports,
a group of "young Armenian ethnographers are gathering all information
on Harissa so as to appeal this decision."

Feeling burned by UNESCO's decision, another group of Armenians is
now taking steps to safeguard what they believe to be the Armenian
lineage of tolma, stuffed grape leaves or other vegetables, which are
frequently also served in Turkey, where they are known as dolma. As
the Aysor.Am website reports, the president of an Armenian NGO known
as the "Preservation and Development of Armenian Culinary Traditions
Public Organization" is urging the Armenian government to take the
steps necessary to get UNESCO to recognize tolma as part of Armenia's
"Intangible Heritage," particularly in light of what it believes are
Azeri efforts to lay claim to the dish.

This is not the first time the group has raised alarms over who
owns the right to claim tolma and other dishes as their own. From an
article that ran in September on the Arminfo website:

It's time to save the Armenian national dishes, President of the
"Preservation and Development of Armenian Culinary Traditions" Public
Organization Sedrak Mamulyan said during a press-conference on Friday.

He said that many Armenian dishes have been appropriated by the
neighboring nations: Georgia, Iran, Turkey and Azerbaijan. "The
Georgians have 'privatized' our khash, the Azeris - piti, the Turks,
Arabs and Moldovans - tolma. We have done nothing to patent our
national dishes. But I hope to restore justice by means of a thorough
study," Mamulyan said.

The Azeris, meanwhile, appear even more focussed on protecting their
cuisine from what they believe are Armenian efforts to encroach on
their culinary territory. Azerbaijan has its own culinary watchdog,
an organization called the National Cuisine Center, whose director,
Tahir Amiraslanov, appears to spend most of his time on an effort to
teach the world that Armenian cuisine is actually Azeri cuisine. In
November, Amiraslanov and his organization chided a Ukrainian publisher
for printing a book called "Armenian Cookery," saying the dishes in
the book were actually Azeri. Before that, Amiraslanov helped "expose"
an attempt by a Russian frozen food company to mislead diners about
the true (that is, Azeri, and not Armenian) origins of one of its
new products.

Stay tuned. In this food fight, there is clearly more to come.

#4 Arpa

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Posted 09 April 2012 - 06:31 PM

:starwars: :P The plot/the soup/the keshkek/the herisa thickens.
Now we have not one comedian, but three stooges talking about “keshkek”, not about our 1001 churches turned to eshek, not keshkek stables.
All they have to do now is show us 5000 year old tablet with “keshkek” and “herisa/harisa” written in the Armenian script. Neither of those words are native Armenian. They come to us from the Assyrian and Sanskrit, therefore they may be used by any and all heirs of those languages.
See below how in the English version the name ended up as “keshkesh”, to not forget that in the Armenian version some clowns spelled the word as քԵշքԵք with Ե when the original is spelled քԷշքԷկ with the letter Է to sound like the English E as in “end”. not E as in Erebuni. Is there such a letter like Է in the Armenian Alphabet? If not, then why don’t throw it out once and for all??
Moreover, the above clowns should worry about how many of their neighbors have enough money to eat keshkek and herisa daily.
http://www.armeniano...l_heritage_ngos
And the Armenian version;
http://www.armeniano...l_heritage_ngos

News | 05.04.12 | 11:24
National Heritage: Initiative group forms in Armenia to protect non-material cultural values
By Gohar Abrahamyan
ArmeniaNow reporter
Two Armenian NGOs along with a number of experts have formed a working group for the purpose of enhancing the profile of Armenian cultural heritage, carrying out research and raising public awareness of large masses in order to resist neighboring countries’ attempts at appropriation.
The authors of the initiative – Development and Preservation of Armenian Culinary Traditions and Generation for Armenian Identity Preservation Union NGOs – told the media on Wednesday that the neighboring countries’ multiple attempts of recent years to “appropriate Armenian cultural values” have prompted the formation of such a group. “National cuisine is one of important factors of national identity, and our neighbor states, well aware of that, are infringing on our non-material cultural values, claiming them as theirs for the purpose of national identification and international recognition. Namely, it is about Georgia, Turkey and Azerbaijan which attribute a number of Armenian dishes to their nations. An organized and systematic approach should be shown to be able to prevent such processes,” said Sedrak Mamulyan, head of the Development and Preservation of Armenian Culinary Traditions (DPACT) NGO. Not so long ago one of most popular national Armenian dishes – harisa – was put on UNSECO’s world heritage list in the category of non-material heritage as the Turkish dish keshkesh (a variety of harisa), which has outraged ethnographers and culinary experts in Armenia. The initiative group members say Georgians have applied to UNESCO to recognize pottery as their national craft, while only a few years ago the world’s oldest winery was discovered in Armenia. Moreover, a Georgian MP has made a statement that Georgia should be declared the motherland of honey. “We are going to meet and define duties and responsibilities, make assignments and start working, proceeding stage by stage. We are planning on publishing articles and shooting a film,” said DPACT Secretary Vahe Antanesyan, calling on all those individuals, non-governmental organizations and state bodies who are interested in the preservation of Armenian cultural heritage to join the group. Initiators say with regret that until now no traditional Armenian dish has been documented as such, while in Georgia it is a state policy. According to historian and analyst Ruben Nahatakyan, “we are in the middle of the war of civilizations”, hence “our not so friendly neighbors are trying to rob the entire Armenian highland, both the territories that are part of the Armenian Republic and those that aren’t”. Consequently, the historian believes, the Armenian civilization is endangered. “A neighbor will always take what’s yours if you don’t protect it; and today we are dealing with neighbors who are acting upon a well-thought strategy, and we keep failing to resist their plots,” says Nahatakyan, adding that a solution to the issue requires state care and systematic measures.


Source URL: http://www.armeniano...l_heritage_ngos

http://www.azg.am/AM/2011022426

Edited by Arpa, 09 April 2012 - 06:54 PM.


#5 MosJan

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Posted 10 April 2012 - 11:22 AM

aravot shut norits nervers xarrnvets irar...

#6 Nvard

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Posted 10 April 2012 - 05:16 PM

xash-e qez kprgi

#7 Arpa

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Posted 17 January 2013 - 08:56 AM

The Food Wars continue, only this time they get hotter by the day.
The adage goes-
If you can’t stand the heat get out of t he kitchen-
Maybe we should heed to the above advice and stop making bigger fools of ourselves, like some fools think they can fool ourselves and the world saying that those furkish names are from the Urartuan.
Wait till they get a hold of those so called Armenian cook book where the names are not from furksky to russky, and turns us to minced meat/khiyma/ghiyma/mssaghats.
You don’t believe me ? Look here and tell us how many Armenian words/names you see;
http://www.thegutsygourmet.net/kheyma.html
http://www.thegutsygourmet.net/armenian.html
======
http://www.eurasianet.org/node/66412
 

AZERBAIJAN VOWS TO TAKE ON ARMENIAN "CUISINE PLAGIARISM"
http://www.eurasianet.org/node/66412
 
 
January 16, 2013 - 3:57pm, by Yigal Schleifer Kebabistan Eating in
Azerbaijan Food and Conflict Food and politics
Azerbaijan may be surrounded by simmering geopolitical crises, but
the country's Ministry of National Security knows what the real
challenge facing the country is: Armenian "plagiarism" of Azeri
national cuisine. The ministry, which is responsible for Azerbaijan's
intelligence and counter-intelligence efforts, recently unveiled
"Three Points," a documentary it was involved in making which, as
one Azeri website described it, is "about the Armenian plagiarism
of the Azerbaijani national cuisine and historical realities." The
Trend.Az website reports on the film's recent Baku premiere, held at
the ministry's "Cultural Center":
In his speech, Chief of the National Security Ministry's office, Major
General Farhad Vakhabov stressed that Armenians not only occupied
Azerbaijani lands, destroyed cultural and historical monuments in the
occupied territories, but also change the place names, misappropriate
Azerbaijani national values - folklore, gastronomy, music, presenting
it as their own to the world public.
"The National Security Ministry, the Ministry of Culture and Tourism,
the Copyright Agency and other relevant bodies are fighting this
phenomenon hard," he said.
Farhad Vakhabov said that Azerbaijani President Ilham Aliyev and
president of the Heydar Aliyev Foundation Mehriban Aliyeva have a
special role in promoting and developing the national values.
Head of "Azad Azerbaycan" TV and Radio Company Vugar Garadaghli said
that the project aims to inform the world community about the true
essence of the Armenian plagiarism regarding Azerbaijani national
cuisine and historical realities.
The Ministry of National Security's involvement in protecting
Azerbaijan's cuisine from Armenian "theft" is perhaps not so
surprising. As described in a previous post, Azerbaijan has already
established a governmental organization called the National Cuisine
Center, a kind of culinary watchdog whose main mission it appears
is to be on the lookout for Armenian efforts to claim Azeri dishes
as their own. It's an effort that Azeri officials apparently believe
deserves even more resources devoted to it.


 
Speaking of fools look what these clowns did.
Click on ABOUT to HISTORY
http://www.akmakbakeries.com/about.html
Here we spoke how the word akmak/akhmakh is from the Arabic ahhmaq to mean stupid.
http://hyeforum.com/index.php?showtopic=1629#entry250140
 
 

#8 Yervant1

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Posted 08 December 2017 - 11:31 AM

A1+
 
 
The word “dolma” has an Armenian origin – Ethnographer
tolma-1-472x265.jpg

The decision to include the tradition of Dolma making and sharing in UNESCO’s Intangible Cultural Heritage list does not assume any right to ownership or belonging.

Ethnographer Lernik Hovhannisyan told Artsakhpress that the application submitted by Azerbaijan has no scientific explanation. The inclusion of Dolma making in UNESCO List of the Intangible Cultural Heritage based on the application of Azerbaijan is most probably a result of the caviar policy.

Speaking about the Armenian origin of Dolma, Lernik Hovhannisyan said that the dish has nothing to do with Azerbaijani culture.

In his words, since the dish is widely spread in Caucasus, Azerbaijan has made an attempt to take it for its own.

 

http://en.a1plus.am/1267698.html


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