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Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan.The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea.
Azerbaijan, [a] officially the Republic of Azerbaijan, [b] is a transcontinental and landlocked country at the boundary of West Asia and Eastern Europe. [10] It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia's republic of Dagestan to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south.
Ararat (Հայկական կոնյակ) — Famous Armenian brandy made from white grapes and spring water. Armenian wines (Հայկական գինիներ) — Most famous include : Voski, Karasi, Yeraz. Boza — Type of sweet and sour beer with little degree of alcohol, made from cooked wheat and barley flour. It is primarily consumed in ...
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
Azim Azimzade was an Azerbaijani artist and prominent cartoonist.. Mikail Abdullayev (1921–2002), painter; Fuad Abdurahmanov (1915–1971), sculptor; Azim Azimzade (1880–1943), painter and graphic artist and the founder of Azerbaijani satirical graphics
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Azerbaijan became the member of UNESCO in 1992, and the UNESCO National Commission in Azerbaijan (within the Ministry of Foreign Affairs) was established by decree of President Heydar Aliyev in 1994. Azerbaijan joined UNESCO conventions on the preservation of cultural values and heritage, the recognition of specialities in higher education ...
Ashiqs of Azerbaijan; Jazz-Mugham. Vagif Mustafazadeh (1960). Meykhana – literary and folk rap tradition, consisting of an unaccompanied song performed by one or more people improvising on a particular subject. [3] [4] Mugham – folk musical composition from Azerbaijan. [5]