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WHEAT HOMELAND
Discovery of bread is one of the most important acquires of human civilization. The idea of using of wild grown grain in food probably rose in Middle Stone Age.
First raw grain was used by wetting in water and softening previously, subsequently it was fractured, later it was fried, then it was fractured, and during this period bread was used in food as porridge and soup.
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DISCOVER ARMENIA
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Armenia the cradle of civilization, one of the most advanced and developed countries of the Ancient World.
Franz Werfel
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After discovery stone grainmash baked bread appeared in human food as cookie, which was baked on incandescent stones, between clay disks etc. |
In Armenia bread was baked long ago. First people eating bread was Armenians. Archaeological excavations showed that Armenian Highland is the homeland of wheat civilization, where it was cultivated by Armenian people approximately in XIII-XII millennium B.C.
First people having sedentary economy, that is, people living sedentary and cultivating bread, were Armenians. All this is fixed on petroglyphs, where plow and wheat are depicted. If there is a grain, it means that it is something Armenian.
There were found out groats making tools out of wheat from Shengavit and other ancient places. It also testifies that groats was made in Armenian Highland in Chalcolithic -Bronze Age and only Armenians cultivated groats. Wheat was wetted in stone sand /special place/ and it became groats, then it was boiled, dried, milled by Erkank /a grainmash tool / and in the end it became bulgur.
Wild types of wheat were found in Shorbulakh wheat field of Armenia. Only Pyramid of Cheops from Seven Wonders of the World has been preserved, and Shorbulakh wheat field, which is older than Pyramid of Cheops for 5000 years, from grain plants.
They say, that bread was made for Gods in village Hatsik or Hatsekats of Taron region of Turuberan Land which is the birth place of Mesrop Mashtots, the founder of Armenian Alphabet, for what it was called Hatsekats. By the way this village is older than Rome for 3000 years.
There is a village in Talin region, Hatsashen, where people have 7000 years' experience of wheat cultivating. And wheat bread was baked in Egypt 5000 years ago.
On the basis of all these we may say that the homeland of wheat is Armenia and first people who eat bread were Armenians. So it is natural that Armenian Cuisine is based on pulses, grains and granular.
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The main grain in Armenia is Wheat, from which are made bread, pasta, different types of groats and sweets. Wheat is a yearling plant. It is spread in all continents. It is known 25 wild and cultivating types of wheat. In Armenia it is known 13 wild /wild one-grain, wild Urartic, Araratian, etc /and cultivating / cultivating one-grain, solid, common emmer wheat, etc/ types. Groats is food made of whole or milled granule of grain plants/ wheat, barley, emmer wheat, oats, millet, rice, corn, etc./. In Armenia groats is made generally out of wheat and emmer wheat. The types of wheat groats are raw groats/korkot/, milled raw groats, boiled and milled groats /bulgur/.
The dishes are fully made of grains and the food out of it: flour, groats, pokhindz, noodles. In ancient Armenia popular soups were made out of grain or some puree of flour and water. Porridge, soup, pilaf, Pasuts tolma, harisa, korkot and other dishes are made out of groats.
One of the ancient dishes is pokhindz; aghandz is made out of roasted and big milled wheat granules; and traditional types of Armenian bread is made out of flour, which are baked in tonir: Bagharj, Anek (bread without leaven), Bokon (round bread with a hole in the middle of it by diameter of 50 sm), and Lavash which is associated with a parchment sheet.
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