A presentation of the book "The Cuisine of the Irevan Khanate", published by the Azerbaijan Culinary Specialists Association and translated into English, has taken place at the Baku Book Center, Azernews reports.

Gunel Anargizi, director of the Baku Book Center and a well-known writer, praised the publication, noting its elegant design and significant cultural value. She emphasized that the English edition plays a key role in promoting Azerbaijani cuisine internationally.

The book's author, Tahir Amiraslanov, President of the Azerbaijan Culinary Specialists Association, recipient of the Shohrat Order, Honored Cultural Worker, PhD in History, and professor, explained that the original Azerbaijani edition was published in 2020 and has since been translated into several languages.

Based on more than 1,500 ethnographic surveys and historical materials, the book reflects the rich material culture of Western Azerbaijan. It also counters attempts by Armenians to appropriate Azerbaijani cuisine, including reissuing Azerbaijani recipes as "Armenian cuisine" in the 20th century. International recognition, such as the inclusion of lavash and dolma on UNESCO's Intangible Heritage list, confirms the true origins of these dishes.

The book contains 413 recipes, which were analyzed and clarified from technological, historical, geographical, and ethnographic perspectives. Each dish was prepared and photographed. The description of the Irevan Khanate cuisine spans 74 pages, while recipes cover 389 pages.

Contributors include Orudj Aliyev, honorary member of the Azerbaijan Culinary Specialists Association and Honored Cultural Worker, and Aygun Asgarova, member of the Azerbaijan Culinary Specialists Association and laureate of the Republican Youth Award.

The foreword was written by Professor Maisa Ragimova, director of the Institute of Archaeology and History. The book was reviewed by Tahir Shahbazov, PhD in History and a leading researcher at the Institute of Archaeology and Ethnography, and recommended by the Scientific Council of the Azerbaijan Culinary Specialists Association. The introduction was prepared by Qivami Rahimli, PhD in Philology.

In 2021, this book, along with four other culinary works by Amiraslanov, was placed in the Nobel Prize Museum in Switzerland. That same year, it received the Best Regional Cuisine in the World Award from the International Organization of Culinary Books in Paris.

In 2024, it won the World Islamic Culinary Union Prize for preserving the culinary heritage of Muslim communities forced to leave their homeland, and the TURKSOY Prize for collecting, restoring, and protecting the culinary heritage of the Turks of Western Azerbaijan.

The new 2025 English edition features updated materials, documents, and illustrations. It begins with a foreword by Azerbaijani historian Rashid Huseynov and was translated into English by Beylar Hajiyev, PhD in Philology. The edition and introduction were provided by Amir Ali Serdari Irevani, a descendant of the Irevan Khans, and published by TEAS Publishing. A Russian edition is currently in preparation.

These publications aim to restore culinary monuments and return them to their rightful owners. In this context, "The Cuisine of the Irevan Khanate", alongside works such as "Pearls of Garabagh Cuisine", "Sweet Pearls of Western Azerbaijan", and "Cuisine of Irevan in the 19th Century", plays a key role in countering attempts by Armenians to appropriate Azerbaijani national culinary heritage.

Speakers at the event highlighted the book as a valuable source and effective tool to preserve the history and authenticity of Azerbaijani cuisine.

Founded in 2019, the Azerbaijan Culinary Specialists Association (ACSA) is a professional union for chefs, pastry chefs, and other gastronomy and hospitality professionals.

The Association focuses on promoting culinary professions through master classes, internships at restaurants, and professional competitions. It provides legal support to its members, assists with the recruitment of qualified specialists, and offers employment support for full members.

ACSA also collaborates with educational institutions, participates in exhibitions and festivals, and provides consulting services in menu auditing, restaurant conceptualization, marketing research, and project development.

Through these initiatives, the Association aims to strengthen Azerbaijan's culinary industry and support the growth of professionals across the gastronomy sector.

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