Talk:Lavash
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[edit] Comment
Armenian cracker bread is something else...its a cracker not a soft bread.
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- No it isn't, Armenian cracker bread is lavash. Use Google. Hakob 22:09, 5 April 2006 (UTC)
[edit] Dictionary.com
Reference the user supplied gives information about the etymology of lavash. What it reads is "Armenian, from Turkish", which means that the word entered English from Armenian, and it entered Armenian from Turkish.
So, the user wrote "it is of Armenian origin";
1. If the user wanted to imply that the word's etymology is of Armenian origin, this is not true. The reference he gave denies himself.
2. If the user wanted to imply that lavash bread itself is of Armenian origin, the reference he supplied doesn't give any information about this.
--85.102.189.236 11:27, 1 January 2007 (UTC)
[edit] Origins of lavash
One of the users has modified the article citing that lavash is natively Armenian giving two references. I couldn't verify one of the references.
I found the second reference in Google books. Here is the url:
Like Our Mountains: a history of Armenians in Canada
In the book the author doesn't give any information that it's natively or originally Armenian, only writes that it's an Armenian dish, but it can also be a Persian dish, Turkish dish etc...
In another book I have found in Google books it reads about the Iranian roots of lavash, although it's called Armenian flatbread. Here is the url:
Making Classic Breads with the Cutting-edge Techniques of a Bread Master
In another book, it reads that it's a Georgian bread. Here is the url:
The Soviet Jewish Americans By Annelise Orleck
So, if you can find serious sources, verifiable ones will be appreciated, I will be with you to revert the article. Thanks...
Chapultepec 22:16, 21 February 2007 (UTC)
[edit] Cuisine stubs
Chapultepec may I remind you the more stubs the better it makes the article more popular and more people will see it, please do not remove it because that is the whole purpose of the tag, so people will see it and possibly expand. Artaxiad 02:43, 26 February 2007 (UTC)
- I have no objections for the tags. What I fear is, in multi-national cuisine stubs only, that all the other related cuisines will rightfully place their tags and soon the articles will be a mess of cuisine stub tags. Chapultepec 02:50, 26 February 2007 (UTC)
- Well the majority are Persians and Armenians judging from the article, plus the Turkish cuisine and the rest are going to be accepted so everyone is going to make it. We will judge by the majority so far Iranian, Armenian, Turkish seems fine for this article thats not bad. I doubt theres going to be any more. Artaxiad 02:54, 26 February 2007 (UTC)
- That's ok, not a problem. Thanks. Chapultepec 02:58, 26 February 2007 (UTC)
[edit] The bread
This is a reprize of what I put on the talk under hummus. This bread, it sounds very much like the bread I knew in Lebanon, called ma-ouk [forgive my spelling or such, I remember only how it sounds] This was a flat bread, would not make a pocket, and was made by throwing the dough on an inverted wok-like metal dish. Was not often seen in Beirut, was considered a peasant bread, found in the countryside. --Dumarest 19:14, 23 March 2007 (UTC)
