Granai della Memoria

Artur Grigoryan has an Armenian background. He is a university teacher of History at Thessaloniki. He was investigated by the students of the University of Gastronomic Sciences during their study trip in Greece. He touches aspects of the history and traditions of Armenian culture and its integration in Greece. In particular, Artur Grigoryan presents the gastronomic tradition of his people.

Armenian cousine is based on the use of cereals, such as wheat and barley, lamb and cheese. The traditional cheese, the interviewee explains, are vary. In the North of the country they tend to be of whiter color and softer than the ones in the South, generally hard and yellow.

Artur Grigoryan, moreover, explains the different foreign influences that characterized Armenian cousine, and presents some traditional dish and the local wines.