Armenia plans to protect its national cuisine at the state level; Sedrak Mamulyan, president of the Development and Preservation of Armenian Culinary Traditions public organization, presented details of this initiative at a press conference on Friday: “The ‘Strategic Concept for the Development of National Cuisine’ has been circulated, enshrining national cuisine as state cultural heritage; at the suggestion of the Ministry of Education, Science, Culture, and Sports, a working group has been formed that includes ethnographers and education specialists, as well as other relevant experts,” said Mamulyan; according to Mamulyan, a significant amount of work is planned — each dish must be documented, and then the draft concept will be submitted to the National Assembly; Mamulyan reported that the Ministry of Education, Science, Culture, and Sports is discussing the idea of a catalog for which citizens will share information on various types of dishes; a significant amount of information has already been collected and published; in particular, the 1963 edition of National Cuisine, edited by Aram Piluzyan, has been reissued; “All of this simply needs to be classified; each type of dish needs to be assigned its own ‘passport,’ indicating all the parameters and its full characteristics; then, the relevant department should register these dishes as state property; after that, we plan to publish a corresponding encyclopedia,” said Mamulyan.