Ganja Branch of the Azerbaijan National Academy of Sciences

   The Ganja Branch of the Azerbaijan National Academy of Sciences (ANAS) hosted the presentation of the book-album “Sweet Pearls of Western Azerbaijan.” Authored by Tahir Amiraslanov, President of the Azerbaijan National Culinary Association and the TURKSOY “Union of Turkic World Culinary Culture, Science, and Art,” and Aynura Amiraslanova, the book was published based on Decision No. 6/7 of the Presidium of the Ganja Branch of ANAS dated July 2, 2024.

   The event began with a minute of silence to honor the memory of martyrs who sacrificed their lives for the integrity of the homeland.

   Academician Fuad Aliyev, Chairman of the Ganja Branch of ANAS, opened the presentation ceremony in Azerbaijan’s second-largest city. He welcomed Tahir Amiraslanov, a doctor of philosophy in history, known for his significant contributions to the scientific study and international promotion of Azerbaijani cuisine, and other guests. Academician Aliyev praised Amiraslanov’s deep research into Azerbaijan’s centuries-old culinary heritage and his ability to present it as an integral part of the nation’s culture.

   Fuad Aliyev emphasized that Azerbaijani cuisine has historically been based on the principle that “food is not just for satisfying hunger but for promoting health.” He noted that this fundamental concept is also reflected in the book.

   The book, co-authored by Tahir Amiraslanov and Aynura Amiraslanova, a researcher at the Nizami Ganjavi Center of the Ganja Branch, documents traditional sweets from Western Azerbaijan that have been historically developed and later appropriated by Armenians. This meticulous historical-ethnographic study has been recognized for its scientific approach.

   Tahir Amiraslanov expressed his gratitude to Fuad Aliyev for his support and recognition of scientific and socially valuable initiatives. He mentioned that his first scientific article was prepared at the then Ganja Science Center. Amiraslanov noted that the book was produced and its presentations organized with the support of the State Support Agency for Non-Governmental Organizations of the Republic of Azerbaijan. He also highlighted that this publication continues the work begun with his 2020 book “Yerevan Khanate Regional Cuisine,” which was named the world’s best culinary book. He is currently working on “The Cuisine of 19th-Century Yerevan City” based on archival materials.

   Aynura Amiraslanova discussed the similarities between Western Azerbaijan and Ganja sweets, emphasizing their shared cultural origins. She provided evidence from the works of Nizami Ganjavi, showcasing that these culinary traditions have deep historical roots.

   Alimuhtar Mukhtarov, a reviewer of the book and director of the Nizami Ganjavi Center, recalled President Ilham Aliyev’s vision of a peaceful return to Western Azerbaijan. He emphasized the importance of contributions from scholars and researchers, noting that the book supports this vision.

   Nargiz Rasulova, head of the History Department at the History and Local Studies Institute of the Ganja Branch, highlighted how family values and etiquette have historically been taught at the dining table and how this tradition is preserved today. She praised the book’s detailed historical evidence and references to poets like Ashig Alasgar, as well as its focus on the influence of geographical environments.

   Guests from Azerbaijan Technological University and Ganja State Vocational Education Center noted the book’s value for specialists and educational institutions. Matanat Alizade from “Zilli” Confectionery House discussed its practical applications.

   Members of the Ganja branch of the Azerbaijan Writers’ Union, Selbi Bakhish and Alemzar Alizade, described the book’s publication as a cultural milestone.

   In closing, Fuad Aliyev thanked the authors and participants for their insightful contributions. He stressed the importance of patenting culinary works and protecting authors’ rights to prevent cultural plagiarism by Armenians.

   It was announced that a book on Ganja’s culinary culture is also in preparation.

   The 216-page “Sweet Pearls of Western Azerbaijan” is available in both Azerbaijani and English. It features traditional sweets such as sujuk, alana, Yerevan kete, saray baklava, date milk, and Göycha badambura, presented comprehensively for the first time. The book covers a variety of sweets, from pastries to fruit preserves, and includes an introductory note by Aygun Aliyeva, Executive Director of the State Support Agency for NGOs. It also contains a bibliography of 58 sources and information on 63 respondents.