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The Armenian Cuisine

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Submitted By qucexe2014
Words 318
Pages 2
Svetlana Avetisyan LIC Area-studies III year II group
Outline
The Armenian Cuisine
Introduction-There are thousands of cuisines throughout the world, while each of them follows some basic rules and cooking styles which make them special and unique. Very often these cooking traditions are connected with some cultural, ethnic, geographical and historical backgrounds.
Thesis statement-As for the Armenian cuisine it is one of the oldests in the world, and in ancient times it has been primarily influenced by the ingredients that were available locally. This is the main reason why one can’t imagine our cuisine without wide usage of meat, dried fruits, and, what is more important, without our matsun.
Body paragraph I- To begin with, it is rather difficult to imagine the Armenian cuisine without various types of meat cooked in different ways: boiled, fried, smoked, minced etc. While most Armenians are really fond of meat and include it in their everyday menu, this abundance of meat in our cuisine limits the choice of vegetarians.
Body paragraph II- Later on, there is probably no other cuisine besides the Armenian one where dried fruits are used in combination with fish, meat, pilaf and other dishes. On the one hand, this combination is really interesting, since it gives unique flavor to dishes and is very healthy. However on the other hand, many people don’t like to combine these two contrasting tastes.
Body paragraph III- Last, and probably the most important thing that makes the Armenian cuisine special and widely famous is our delicious matsun. Its healthfulness is proved and its taste is highly valued by gourmands. The only restriction of its usage is that it may sometimes cause low blood pressure.
Conclusion- To sum up the

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