The presentation of the book "Lavash" dedicated to the Armenian cuisine took place at the National Museum of American History in Washington, DC, the Voice of America reports.
Also at the event, the co-authors of the book prepared the Armenian lavash bread and a number of other Armenian dishes.
According to Smithsonian Foundation representative Haley Batwin, the launch of the book and the preparation of Armenian dishes is a continuation of last year's Smithsonian festival dedicated to Armenia.
Co-author of the book, Ara Zada, is confident that the book fills an important gap in order to make contemporary Armenia cuisine more recognizable.
Another co-author, John Lee, said he is captivated by the Armenian cuisine with its variety. He describes it from a unique American point of view, but extremely tasty and creative. The main idea is that it is possible to make many dishes from several ingredients.
Kate Leahy, the third co-author of the book, says she was always impressed by the Armenian hospitality. The latter has previously researched Armenian cuisine and American-Armenian identity.
The evening of the same day, a presentation of the book "Lavash" and a respective reception was held at the Armenian Embassy in the United States.