Embark on a culinary journey into the heart of Armenian gastronomy, where the humble yet iconic lavash bread takes center stage. More than just a staple, lavash is a cultural cornerstone, deeply woven into the fabric of Armenian life and traditions. The upcoming cookbook, “Lavash,” promises to be an unprecedented exploration of this rich culinary heritage, guided by three passionate experts: photographer John Lee, chef Ara Zada, and food writer Kate Leahy.
John Lee, a seasoned photographer with a background in photojournalism and extensive experience in food photography, brings a unique cultural lens to “Lavash.” Having documented diverse global events for the Chicago Tribune and contributed to numerous cookbooks, including “Burma Superstar,” Lee approaches food photography as a way to understand and celebrate culture. His involvement in “Lavash” stems from an invitation to teach photography in Armenia, sparking a deeper connection with Armenian food and its visual storytelling potential. His lens captures not just recipes, but the essence of Lavash Food within its cultural context, promising readers a visually stunning and authentic experience.
Ara Zada, an Armenian-Egyptian chef, embodies the spirit of Armenian home cooking. Growing up immersed in the flavors of his heritage, Zada’s culinary journey began in his family kitchen and led him through Le Cordon Bleu and collaborations with renowned chefs like Jamie Oliver. His extensive experience as a food stylist and culinary instructor, coupled with his role as executive chef, positions him as a leading voice in contemporary Armenian cuisine. Frustrated by the limitations of existing Armenian cookbooks, Zada envisions “Lavash” as the definitive guide, showcasing the true depth and breadth of Armenian food culture beyond simplistic notions. He aims to elevate the understanding of lavash food, presenting it as a gateway to a diverse and ancient culinary world.
Kate Leahy, a food writer with a scholarly interest in Armenian-American food identity, adds another layer of expertise to “Lavash.” Her early research on Armenian-American cookbooks, culminating in her publication “Feeding Nostalgia,” demonstrates a long-standing fascination with the cultural significance of Armenian food. Leahy’s experience writing and contributing to award-winning cookbooks like “A16 Food + Wine” and “Burma Superstar” brings a seasoned narrative voice to the project. Her return to Armenian food with “Lavash” feels like a natural continuation of her academic and culinary explorations, driven by a deep appreciation for the historical and emotional connections embedded within Armenian culinary traditions and, of course, lavash food itself.
Together, John Lee, Ara Zada, and Kate Leahy are poised to redefine Armenian cookbooks with “Lavash.” This project is more than just a collection of recipes; it’s a comprehensive exploration of Armenian food culture, with lavash food as a central theme, offering an authentic and enriching experience for cooks and food enthusiasts alike. “Lavash” is set to become the essential resource for anyone seeking to understand and appreciate the rich tapestry of Armenian cuisine and the pivotal role of lavash within it.
