have differing regional cuisine. Armenian gastronomy can’t be viewed through a narrow nationalistic lens. I’ve spent this past year doing research. I’ve read through archives, I’ve spoken to various chefs and restaurateurs and eaten my way through the capital, Yerevan. And the conclusion to be drawn is that localism, sustainability and seasonality are the real ingredients to cooking in Armenia. These are not just catchwords, as they sometimes are in the States, but a way of life. Food here is still a product of nature and sustenance. And the gastronomical trends are a reflection of the immense changes Armenian culture has experienced throughout the centuries. The truth is that Armenians, whether in the homeland or abroad, have made food that they’ve interpreted as their own. If I’ve learned anything in the past year, it has been that it doesn’t matter where we come from or where we live. In our minds and on our dinner tables, the true definition of Armenian food comes from our souls. We would like to thank Norayr Kasper for his contribution to this story.
Mrs. Tsolvard Gevorkyan, seated at the head of the table, enjoys the meal with friends and family.