[Евгений]

Museum of the History of Armenia became a real discovery for me, because it presents a very interesting exhibits of both the European and Armenian culture, "- said Professor of Experimental Education, University of Rome 3, Italy, president of the International Committee on Education and Cultural Programme (CECA ) of the International Council of Museums (ICOM) Emma Nardi at a press conference in Yerevan.
According to her, in this context is very important to conduct in 2012 in Armenia was the first in the South Caucasus Annual Scientific Conference of ICOM. "This conference typically involves over 200 representatives from various countries. And they can discover Armenia with its museums, "- said Emma Nardi.
She also added that a scientific conference in Armenia, scheduled to take place in the 500 th anniversary of printing in Armenia. "On it, we will discuss topics related to both museums and to the publishing business, including printing brochures and guidebooks and a number of other issues," - said Emma Nardi, adding that the annual conference is a very important event for executives museums, reports PanArmenian.Net.
http://yerevan.ru/2010/09/28/v-2012-...soveta-muzeev/

Добавлено через 7 минут
"A person can have many different moods,
but he has a soul, and that his soul, he subtly
invests all his works. "

John Galsworthy

Natura Creative is given not only put their hearts into their work, but also to see the soul, where mere mortals is not always a virtue. Sculptor Ara Alekyan one of the few who manage to see the life of the place where it can not be. Naughty little pig in the hallway, terrible bug in the kitchen, a small spider on the curtain - these "pets" of iron live together peacefully in a cozy apartment of a famous sculptor.
However, many works Alekyan just do not fit within the four walls. They need space. So it happened that most of the work of the sculptor "lives" on the streets. In Yerevan, some of them settled in the street Abovyan, or rather, on the square before the name of Charles Aznavour's Moscow cinema.

Читать дальше... 

The huge bull and a spider on slender legs are very popular among local people and visitors of our city. "For me, it is important that the tactile sensation that people get touching my work. I myself have never liked it when forbidden to touch any sculpture. To me it is unpleasant. Created did it all for the people, and they want to communicate not only visually "- recognized Ara and jokingly adds, -" I saw how a guy taschivshego my bull by the horns. May want to try your hand? He enjoys it, then I have fulfilled my task. "
One of my favorite works of the sculptor - "wrought iron" Paradjanov (installed in the hotel Tufenkian Avan Villa in the area of Nork-Marash. - Ed.) Attach to his head a special pen Alekyan wanted to make people fit, twisted it and heard the distinctive sound of the old camera. "In this sculpture is quite meaningful. Twisting the handle as you would directly obschaeshsya with him, the old time, view archives of old movies, "- shared with us Ara Alekyan -" Head Parajanov attached to a tripod, which suggests that this camera is ready: all you can not see records eyes ".

Alekyan himself in the book and the outline does not need: "To me, as it were sitting with the birth of this monumentalism. I'm doing great work, even in bronze, all without sketches and preliminary work. It is important to create a certain amount, around which there is a "build" the entire sculpture. "
In the process of "assembly" of great importance are the details. They suggest a sculptor and how and what to do. "I often change them, the first option does not conclusive. Something clean, something I leave some details add "- explains the sculptor. According to him, for ultimately it is necessary that all the parts combined with each other, each has its place. "It happens all going, then because of one detail rework all over again, if this detail is not convincing. What is bad, - false ... But I do not like it. I am always honest with my art "- recognized Ara Alekyan.
It is often called a "sanitary" landfills iron. Necessary materials for work: metal springs, washers, nuts, parts of old cars sculptors are in car and points of delivery of scrap metal. "I did everything I collect" - recognized Alekyan - "Everything should be on hand, otherwise I can not.". Sometimes the sculptor had to buy the right part, however, more often, recognizing him, people give all the trash for free.
"It happens to me so detail like that keep it" until better times, as long as it does not have at the time. Sorry, if not there. It turns out that an end of sculptures, one by one, and "favorite" part remains unused, "- says Ara.
It also happens that found in the trash item itself dictates what to do. "It was while working on a bear. When I received the order, at first refused. We must see and feel. Months later, rummaging in his trash, found the piece looks like a bear paw ... so he was born "- says Ara Alekyan.
Bear it with two horses and a bull adorns today on the streets of Brussels. Incidentally, one of the horses placed in the top 200 best sculptures of the city. Alekyan for a serious cause for pride: "The directory, which includes and my horse, covers the work of sculptors of different periods. Ara Alekyan there is listed, along with masters such as Bourdelle and Maillol.
It is now, and everything started back in college, at the latest courses. "It really helped my teacher" - recalls Alekyan - "I've been doing songs from the clay, which later were to become the bronze figures. The process was quite difficult. But the skeleton was so good that, in the words of my teacher, and so looked like a sculpture. " It is a teacher and offered Alekyanu work with welding machine. His first job was as "Dancer." Little by little beginner sculptor was to go into details, he began to feel the shape and discovered a different, already his world.
"Without this I can not ... It's my life" - recognized sculptor - "Sometimes I work in parallel on two sculptures. I so like. Do not like it when at the conclusion of the workshop remains empty.
The plans of a sculptor working on a new spider. He, according to Alekyan be different from the spider that adorns today's cinema, Moscow. "It was assumed that I will do it in Shanghai, as part of Expo 2010. Has been allocated a place, shop, welders, but did not have enough finances "- told us a sculptor. Lack of funding slows down and the creation of a huge tree out of metal, which the sculptor would like to see on the streets of the beloved city.

Alekyan able to present gifts and surprises. In 2004th it was he turned into a show in the opening of the horse sculpture. "I wrapped the horse by Soviet newspapers. This was my first event. The idea was to burn the old ideologiyu, and in return receive a new, independent Armenia. That's it symbolized my horse - "Horse of independence," as I call it, "- says the sculptor.
A year later, the fire had a second horse Alekyan. Footage of the "birth" became the basis of the documentary, filmed by director Suren Ter-Grigoryan. The film participated in a charity competition horse tracks, which takes place in France. "Born of Fire", just so we called the film won the Grand Prix finals, "- said Ara -" In the same 2005th 12-minute film won a prize at the festival "Golden Apricot".
"Ultimately, all of my work is born out of the fire," - says the sculptor, - Fire - is energy. In life, nothing is created without energy, it is with the help of the fire is born something. "
Fire in the hands of Alekyan turns rough iron in graceful, lively sculptures that seem to walk the streets of cities or decorate showrooms galleries, and sometimes held in private collections, carrying a charge of energy from this unique man. After a fire in his hands, fire in his eyes and, most importantly, in the heart.

http://yerevan.ru/2010/09/16/skulpto...80%9D-chast-ii /

Добавлено через 8 часов 17 минут
A little offtopic .. artists, no offense ... (EA)
-------------------------------------------------- -
Describing the Armenian feast, we usually talk about its special atmosphere and heartfelt toasts, but the intrinsic food as something awkward silent. Is that - a couple of words about its abundance, and even excess. Or maybe the food - after all not just a good seasoning for good communication? Well, who would stay up at a party, if the meal does not like? Here's to us and wanted to talk about what is happening not because the Armenian table, and on it. Dishes, which we decided to tell you, have been tested for thousands of years of development of a taste for life. Try it!

Читать дальше... 

Dzhraars
Unripe blackberries or dried dogwood lightly fried with coarsely chopped green onions. In the same pan add cinnamon, then mix flambiruetsya that is watered brandy and ignited. Then purified from the bone trout fillet spread on freshly prepared fillings and to pack it all in the roll. Get the contents of pans needed so that the bottom left enough released when frying a side dish of juice. That it should add the sour cream, mix and cause a lot of the finished roulade of trout before you can post it in the oven. In the meantime, roll baked, you can do special sauce "Ararat". To cook it you need to delete the peach slices in a bowl filled with a mixture of brandy and cinnamon, and leave for 15-20 minutes, then add pepper and add finely chopped dried flowers of fennel, coriander and crushed garlic. Serve rolls with vegetable garnish of chopped cooked mushrooms, carrots and peppers.

Agani Chicken
On the bottom of the dishes of Armenian cuisine, distinguished by a combination of seemingly incongruous products. Cut into large pieces of chicken cooked in a salted broth. She then shifted to the pottery, furnished lavash. Part of the broth used for a special mixture, brought to the consistency of sour cream, which is made from cooked or dried pastas Cornelian dogwood, to stand its own juice, adding a bit of fried flour and a handful of raisins. This mixture is poured boiled chicken in an earthenware dish and place in oven for 10-15 minutes. While she languishes, prepare sauce Ashtarak. To do this, mix the crushed garlic, walnuts, sunflower oil, vinegar and chopped fresh herbs (dill, and cilantro). The sauce is added to the dish for 2-3 minutes before take it out of the oven and serve with white dry wine.

Dolma "Biayna"
Originally dolma stuffing wrapped only in grape leaves and fed it hot, ostyvshaya immediately clear the table. Not accidentally Armenians about people inert, uninteresting and lacking sense of humor, saying: "How cold dolma". Today dolma stuffing wrapped in cabbage leaves and stuffed her vegetables - tomatoes, eggplant, Bulgarian pepper. However, the root of the word "toli" which in ancient language means "vine", has remained in the names of all the variations of this dish. Kind of dolma, which bears the name of an ancient Armenian state Biayna, is interesting because it is not prepared from minced meat, and from the ribs of lamb. First, a little meat to beat off, much the same way as is done for making splints. The loin is almost ready and it can be wrapped blgur (sliced - crushed wheat grain, heat-treated and sun-dried) mixed with finely chopped pieces of kurdjuchnogo bacon, tomatoes, peppers, herbs, dried fruits and onions - so that outside could see only a small portion of bone. Now it can be wrapped in cabbage leaves are soft, put in a special pottery, furnished lavash bread, add the water mixed with white wine, a couple slices of tomato and dried fruits. The final touch: all this must be covered and lavash - a tinted or oven for forty minutes. By the way, topping matsun and garlic to the "Biayne" does not fit. Its better to add Tholme traditional.

Tapaka "Artsahyan"
This dish was taken there in summer and autumn. To cook it you need to take the lamb chops (loin), slightly to discourage him, pepper, salt and fry over low heat. After that, alternately fry vegetables: eggplant, sweet green peppers, tomatoes and potatoes. And bell peppers cut in half, peeled eggplant and potatoes - lengthwise, sliced, and tomatoes - sliced. To make fried sheep's tail fat the vegetables have cooled, biding their time, they are left in a shallow bowl, covered with lids. When all ingredients are ready, they are placed in a special two-tiered earthen ware heated: a dish served hot surely.

Tanapur (saved)
Unlike summer okroshka also being prepared on the basis of matsun, tanapur - a dish off-season: summer it is eaten cold in winter - hot. For the preparation should be diluted in tanapura matsun a handful of flour and egg, then whisk until smooth. Then add water and dzavar (wheat) or rice and bring to slow lennom fire to a boil, stirring constantly with a wooden spoon sure. The fact that matsun has a habit of rolling into curd, and that this did not happen, the hostess did not depart from tanapura a single step, until it boils. Just a minute up to full readiness in tanapur add herbs: coriander, mint and peppermint. The taste you can add pepper, butter or finely sliced, fried in oil until golden brown onions.

Skewers of beef with a peach
To make this kebab, thin slices veal first marinated in white wine, flavored with thyme, onion, salt and black pepper. Thyme - excellent cleanser also prevents pressure surges from drinking large quantities of meat (khorovats, as you know, not much happens!), And onion juice - a great tool for mitigating the meat. To achieve the desired effect, the meat must lie in the marinade for 6 to 12 hours. Peach or quince, which are traditionally used as a filling for such a shish kebab, the best pre-hold in brandy and then wrapped in pieces of meat threaded onto a skewer. Cook barbecue on the embers on the grill or in tonir. At the barbecue fast enough to be formed a crust while the inside stays juicy meat, and a peach and brandy bring a dish a little spicy and sour note.

Boranes "Carnot"
Boranes prepared almost all the villages of Armenia, but his taste in every region had its own special flavor. Invented boranes "Carnot" in Karin (now in Turkey). In preparation of this dish is traditionally used "sohuk" - a special variety of small onions with a special sweet and sour taste, which grows on the outskirts of the city. In our time, it bred only in certain parts of Kotayk. For the preparation of boranes "Carnot" to season lamb crushed walnuts, celery, allspice, garlic, salt and onion. First, small whole onions roasted in a pan with the lamb in the purest sheep's tail fat. 5 minutes until cooked shanks add celery, seasoning to sauce Ashtarak. Prepare the sauce of ground walnuts, dressed with a homogeneous mass of finely chopped dill and cilantro, beaten into a mixture of oil, vinegar, garlic and salt. The final touch to this grandeur - lavashnye Chips: finely sliced pita bread, salted, and lightly browned poperchenny in butter. Its spread on the edges of a large flat dish, and placed in the center of boranes "Carnot". The combination of celery and lamb meat creates a little tart and sweet taste.

Ishli-kyufta
External In this improvisation on the theme kyufta like a cutlet, are only a few rounded and pointed ends. To get the stuffing to "cocoon" - the outer layer kyufta - to whip until sufleobraznogo state blgur add veal, roasted red pepper and a little water, then knead until smooth. Filler, which are stuffed with "cocoon" - is fried in butter, minced meat with chopped onions and herbs. From kyufta blgurom with molded cups with a palm, which are stuffed with filling and rolling up in his hand, turned into elongated bullets with sharp tails. Finished pellets are dipped in boiling water for ten minutes. Ishli-kyufta served hot with lemon wedges and red dry wine.

Hush
Hash has taken a few months, the title which contains the letter "p" - from September to April. The process of cooking, holding the day, it is advisable to start the morning. Prior to cooking cow calf to thoroughly clean, rinse, cut, put into cold water and change it every 2-3 hours. Cook hash begin in the evening. To do this, choose two pots: one for the actual legs, the other - for the scar. While cooking you should periodically remove the foam from the broth, and after two hours - and zhirok, which must be collected from the surface every half hour. By morning the stock should get a milky-white color, indicating the richness. Gently percolating through gauze, it was poured into a pan and put on a very slow fire: hash should not boil, it just should be kept hot. Seethe pieces of meat separated from the bone and shift into a separate pan. So do the pre-cut scar. But the water in which boiled tripe drained. Everything is done to please the guests, because one likes hash without meat, the other - without the tripe, the third - even without anything. By the arrival of the guests table should already be covered. Indispensable attributes of a feast - a dry pita bread, broth, seasoned with crushed garlic, white radish, pickled hot peppers, herbs, salt. And, of course, on the table to be vodka, which tend to bring with them a visit. Ready served hot in a soup plate. The first toast is traditionally raised for those who cooked hash.

Kyalla
H and one of the dialects of Armenian the word means "head". Prepare kyallu from whole sheep's head or cow, and only in Gyumri and the surrounding area. Oshkurivaetsya head with a sharp knife, carefully washed with plenty peppers, salted, wrapped in pita bread and a shallow copper pan placed in the tinted windows. After an hour and a half of the dish to be served - always with vodka. As a seasoning kyalle good greens, radishes, spicy pickled peppers. Specific taste of this dish due to the combination of flavors and textures of different muscle tissues. By the way, in Soviet times, many specially came in Leninakan to try this kyally.

Kufta (kololak "Echmiadzin)
M Yaso for kololak - this is exactly the native Armenian name for this dish - in the old stone kicked up a special device known as Sand. Kololak cooked together - both men and women. Dark red fresh, still warm bovine meat beat until air bubbles, gradually adding a salt and water. Nowadays, the whole procedure does not necessarily make at home - ready for kololak beaten meat you can buy in any store Yerevan. Here's the rest of the recipe kololak not changed. In sufleobraznoe meat add chopped onions, egg, 50 grams of vodka or brandy and whisk thoroughly again until until it posvetleet. Then, in a large pot fill with water and bringing to a boil, lower it kololak - fashioned by hand kruglyashi 500-700 grams. Kyufta cook for 40 - 45 minutes. Serve hot kololak. On the table must be melted butter, red pepper and pita bread. By kololak as a side dish can be submitted pilaf.

Gapama
T his is a dish that is pleasant in every way - sweet, spicy, colorful both inside and outside - made from whole pumpkins in October and November. The process will take at least four hours, even if the cook in the oven, and if the pitch in the old fashioned way, you have to leave gapamu in tonir overnight. Oven, by the way, you need to warm up beforehand. First, cut dried fruit (apricots, prunes, raisins), walnuts, carrots and apples. All this must be mixed with pre-finished up to half cooked rice and plenty of honey to water. Only then is it a pumpkin - preferably, last year. It needs to be cut by removing the cap, remove the core and fill the prepared mixture. And then closing the lid and place in oven. Gapamu eat hot, cutting into slices and scraped together with filling the orange flesh of pumpkin, fed to the brim with pure honey and the aroma of fruit and vegetables.
http://www.yerevanmagazine.com/12_blyud/