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Material and spiritual culture of ethnos

Material and spiritual culture of ethnos

·         Armenians, with the self-name of Armenians - find fault. The Armenian language, is an independent branch of an Indo-European language family.


It is now difficult to us to present that ancient and medieval Armenian music comprises. However the indirect remained documents say that music of that period possessed rich rhythmics and melody. Already mentioned doctors of Geratsi and Amidovlet appointed the patient as a remedy at feverish diseases because of various sincere experiences hearing of gusan songs.

Modern Armenian music eats from roots of centuries-old national musical culture. Favorite Armenian national tools: duduks, zurna, container, Depp, etc.

Armenian cuisine

The national culture of the people finds the expression and in nature of the food having original features, considering climatic features and centuries-old culinary experience of the people.

Archeological excavations in the territory of Armenia prove that wheat homeland (both wild, and cultural), is Forward Asia. In this regard, since the most ancient times bread is one of the main food of Armenians. And still in a diet of Armenians bread occupies big specific weight. Therefore at Armenians very often the words "have breakfast", "have dinner" or "have supper" are replaced with words "bread is", and it is meant it not only bread reception, but also in general food of every possible foods. " Гнанк Нац уденк" — "Let's go bread it is eaten" — the companion of the companion invites.

During the millennia a main type of bread the Armenian peasants (and not only peasants) still had unleavened wheat cake. In each country house was available sink (or tondir), it is the extending cylinder dug into the earth from top to bottom from refractory clay. At the bottom of it is available blew. In a toner bake bread and other flour products, cook, fry, extinguish meat, dairy and other food. But the main thing — in a toner bake an unleavened wheat cake. For its manufacturing big flat cakes of dough unroll to 2-3 cm of thickness and mold to a toner wall. It is very tasty bread. It cut or simply break off hands on pieces, the size in a standard sheet, wrap in it cheese with greens or meat and eat. Meat was ordinary fried in copper flat (slipper) to ware — a modern frying pan. From the word "slipper" also there was a verb "tapaka" — to fry. And from here "chickens tapaka" (fried).

To hoary antiquity there ascends such popular and now a dish, as a shish kebab. Inhabitants of the Armenian uplands during an era of the copper Stone Age planted the center and fried on it meat of house and wild animals. At first meat strung on a wooden stick, and then it was replaced by a metal rod — a ramrod, a skewer. Often whole carcass of an animal stacked between the heated stones and with them covered hulk. The tasty meat dish — "horovu", which and in big honor at shepherds turned out now. By the way, and a shish kebab from called above "horovu" now call "horovats".

In the conditions of continental climate of the Armenian uplands with its quite severe winter when mountain gorges for some months become covered by deep snow and interrupt communication with the outside world, for Armenians the care of winter stocks gained important vital value. During a season of cleaning of crops the peasant should prepare products for the winter, a forage for cattle, fuel for the house.

The big place among winter stocks of meat products occupied tinned meat — "тыал" (Turkish "Kavurm"). Well boiled thoroughly beef or mutton meat is put in jugs and filled in with the baked fat so that meat was completely closed by this stiffened fat. All this, hermetically sealed, was stored in the earthed vessels.

For the winter prepared as sour-milk products, the fermented milk - matsun (from a verb "мацунел" i.e. to be condensed) is basic of which. From sour milk and its waste various dairy soups — "танапур" cook, "rescued", etc.

Still in the Armenian villages there is a milkchurn which has been archaeological testified still since Urartu. It is called "хноп". From a waste formed at manufacturing of butter ("карага" — a buttermilk ("тан"), produce for storage for the winter "a chor тан" — dry пака. The Armenian cheese — "панир" such as sheep cheese is famous also.

The big place in life of Armenians always borrowed and occupies now wine growing. Wine growing and winemaking conceded only to agriculture. Except winemaking, grapes were widely used for manufacturing for the winter various sweet bekmesov, "дошап", "шпот", raisins "чамич", chuhchel "шароц".

Naturally and that an environment of the Armenian uplands caused also that along with the cultivated foodstuff in a diet of Armenians the big place was occupied by various wild-growing edible plants and spices which remained for the winter in a dried or marinated look.


And today usual foods of Armenians are: bozbash, kyufta, hash, tolma, fish fried and boiled, pilaf with mutton, boiled corn, a shish kebab.