Armenian Cooking and Family Ties
Matthew Maroot
Staff Writer
Yalanchi, Kufta, Paklava... as Armenians we are all familiar with these
culinary delights, however, not too many college students spend as much
time preparing these dishes as they do enjoying them.
But this was not the case on the weekend of October 17th and 18th, 1997
as a group of 20 students gathered to take part in Armenian Studies 120T:
Armenian Cooking. Someone passing through the Family & Food Sciences
Building who caught the delightful scents wafting into the hallway probably
would have never guessed that a group of CSUF students were responsible
for such creations. Under the instruction of Professor Barlow Der
Mugrdechian and Mrs. Norma Der Mugrdechian, students had an excellent opportunity
to hone their kitchen skills in time for the holiday season.
While the weekend consisted largely of the preparation of various Armenian
dishes, Professor Der Mugrdechian also included a discussion on the history
and tradition that go along with these delicacies. It is no secret
that Armenians have enjoyed their traditional foods for centuries, indeed,
food has long been an important part of the Armenian culture. In
the 5th Century B.C., the Greek historian Xenophon included in his work
Anabasis, a description of the abundance of food he encountered during
his travels through Armenia. As well, even the 8th Century A.D. Armenian
Folk hero David of Sassoun grew strong on healthy servings of Herisah.
Beginning with Chorag on Friday evening, students dove right into the art
of Armenian cooking. By the end of the night they had successfully
made and quickly consumed Valley Wraps, Cheese Borag, Kurabia and Yalanchi.
Saturday morning brought the opportunity to make Kadaif, Kufta, Dolma,
Pilaf, Tabbuli and Bourma. Many students felt more comfortable rolling
Yalanchi and Bourma away from the watchful eye of their grandmothers.
Some students had more Armenian food in the course of these two days than
they will have all year. But no one was complaining. In fact
mealtime seemed to be the quietest time of all throughout the weekend.
While the preparation of these traditional Armenian dishes was the primary
focus of this course, Professor Der Mugrdechian and Mrs. Norma Der Mugrdechian
did an excellent job of providing extensive background knowledge on all
of the recipes prepared throughout the course. They presented us
with a tremendous insight into the traditions that have made food such
an integral part of the Armenian culture. From grape leave-picking
outings to Dolma-stuffing gatherings, Armenians (particularly Armenian
women) have kept these customs alive and have kept us well fed.
Everyone who was enrolled in this exciting course had the opportunity to
gain hands-on experience in the preparation of Armenian recipes.
Those in attendance would agree, this fun and food-filled course presented
students with the tastiest unit they will ever earn here at California
State University, Fresno.