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YEREVAN. – At a press conference on Tuesday, “Development and Preservation of Armenian Culinary Traditions” NGO chairman Sedrak Mamulyan, and ethnographer Svetlana Poghosyan spoke about the peculiarities of the traditional Armenian cuisine and its present-day challenges.   “National dish is our national image. It’s pleasing that events, festivals are organized in recent times, where the traditional Armenian cuisine is introduced.

We [Armenians] have a lot of delicious dishes which, unfortunately, few people know. Our task is to introduce the [Armenian] national dishes to Armenians and foreigners, alike,” Poghosyan said, in particular. In the ethnographer’s words, it is also very important that the traditional Armenian dishes are called by their Armenian names. Otherwise, other nationalities may attempt to present them as their own.“Today, people have a growing interest in the [Armenian] national dishes. But when travel agencies bring the tourists to taste the national cuisine, they don’t say what dish they are eating, or what is its origin,” Mamulyan noted, for his part.  He added that, aside from being delicious, the traditional Armenian dishes also have healing properties.

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