Armenian History
Explore important periods, kingdoms, people, battles and events, from the fortresses of Urartu to the First Republic.
View HistoryClear and accessible articles about Armenian historical events, famous writers, important literary works, and cultural heritage.

Explore important periods, kingdoms, people, battles and events, from the fortresses of Urartu to the First Republic.
View HistoryLearn about the lives and works of Armenia's most influential writers, and how their books shaped the language we read today.
View WritersRead summaries, historical context, characters and key ideas from the works that Armenian students meet in every classroom.
View WorksDiscover Armenian dishes through history, family life, celebrations and diaspora tradition, from lavash and dolma to harissa and ghapama.
View CuisineMonasteries, fortresses, museums and landscapes in Armenia, explained through their history, not as stops on an itinerary. The collection begins with Khor Virap below Mount Ararat.
View Places
1869–1923
Often called the poet of all Armenians, Tumanyan turned village life, folk tales and legends into poetry that is still read in every Armenian classroom.
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1897–1937
The defining voice of twentieth-century Armenian poetry, who combined modernist experiment with an intense attachment to his homeland.
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1835–1888
The founder of the Armenian historical novel, whose books shaped how a whole generation understood its own past and future.
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1875–1957
A lyric poet of exile and longing whose songs entered Armenian popular memory, admired abroad by writers including Alexander Blok.
Read the biographyThe thin flatbread baked on the wall of a clay tonir. UNESCO listed it in 2014 for how Armenians make, share and use it, and listed it again in 2016 for five other countries.
Vine leaves and hollowed vegetables filled with rice, herbs and often meat. The dish is made across the whole region, which is exactly why this section does not name a single owner for it.
Meat grilled over open embers, and the gathering built around it: who lights the fire, who tends it, and how it differs from the communal meal of a madagh.
Wheat and meat stirred together for hours until they become one. The dish appears in a tenth-century Baghdadi cookbook, and Armenians cook it every September to commemorate the Musa Dagh resistance.
Explore Armenian history and literature through clear articles created for Armenian families, students, and teachers around the world.