kuchnie-świata: Armenian cuisine

Evidence: 100 • authority: 72

Armenian cuisine (Armenian: Հայկական խոհանոց) includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality a…

Evidence: — • authority: 72

Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various histor…

Evidence: — • authority: 88

Traditional Skills in Glukh Cheese-Making and Preservation Among Armenians. Even in different villages of the same region ordinary cheese is known by different names, nuances of preparation and storage. It was made from the milk of sheep, goat, cow, and buffalo. Sometimes the milk of different animals (for example, sheep and goat) was mixed to make a special type of cheese, but most often, even today, for economic purposes. Traditionally, the best and highest quality cheese was considered to be made from sheep's milk. Field materials testify, that cheese made from goat’s milk ranks first according to its prestige among the people. Nowadays, cheese made from cow's milk dominates in terms of…

Evidence: — • authority: 72

This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes fruit vegetables such as cucumbers, eggplants, okra, peppers, pumpkins, squash and tomatoes. It does not include herbs, spices, cereals, culinary fruits, culinary nuts, edible fungi. Legal vegetables are defined for regulatory, tax and other purposes. An example would include the tomato, which is botanically a berry (fruit), but culinarily a vegetable according to the United States.

Evidence: — • authority: 72

This list contains the names of fruits that are considered edible either raw or cooked in various cuisines. The word fruit is used in several different ways. The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb." Many edible plant parts that are considered fruits in the botanical sense are culinarily classified as vegetables (for example, tomatoes, zucchini), and thus do not…

Evidence: — • authority: 88

The Cardioprotective Properties of Selected Nuts: Their Functional Ingredients and Molecular Mechanisms. Nuts have been known as a nutritious food since ancient times and can be considered part of our original diet: they are one of the few foods that have been eaten in the same form for thousands of years. They consist of various dry fruits and seeds, with the most common species being almonds (Prunus dulcis), hazelnuts (Corylus avellana), cashews (cashew nuts, Anacardium occidentale), pistachios (Pistacia vera), walnuts (Italian nuts, Juglans regia), peanuts (Arachia hypogaca), Brazil nuts (Bartholletia excels), pecans (Corya illinoinensis), macadamia nuts (Macademia ternifolia) and pine n…