People and traditions
While Armenians can be excitable and hot-tempered, they are also kind and hospitable. They enjoy music, crafts, and socializing-and greatly value their children and families.
Armenian families are held firmly together by centuries-old traditions. For example, in some areas of the country, marriages are still based on ancient-albeit shortened-ceremonies. Young people in those times married only with their parents' consent. If the parents did not consent, the couple would sometimes agree to elope and marry secretly by organizing the bride's "kidnapping." Such conflicts often ended in tragedy, as Armen Tigranyan's opera, Anush, recounts.
In the past, a wedding party could last "seven days and seven nights." The bride and groom were treated like a queen and king, with everyone toasting the health of "the two flowers." Relatives and guests gave the married couple valuable household and other gift items, and the master of ceremonies praised their generosity. While much has changed, many villages still honor these old customs.

National holidays
Armenian holidays are grouped into three categories:

1.Predominantly Christian

The most important ones are Christmas, Easter, and St. Sargis Day (similar to Valentine's Day).

2.Those based on pagan traditions

These have been adapted by the Armenian Apostolic Church and are now celebrated as Christian holidays. They include:
Trndez or Tiyarn-end-arach, which falls at winter's end. Married couples heap wood in the yards and light fires with candles. Young people jump over the flames, singing, to symbolically burn their sins away.
Tzaghkazard or Tzarzardar (Palm Sunday) celebrates the arrival of spring. That day, people take pussy-willow branches to church to be blessed, then make pussy-willow crowns for children and youth to wear.
Vardavar, the water holiday, takes place at the beginning of August THIS IS NOT CORRECT when it is too hot and the fields suffer from drought. Everyone sprinkles everyone else with water during this holiday.

3. Official, state, public and international holidays.

Armenia has been home to countless famous people, among them the Egyptian queen Nefertiti, Nerses Shnorhali, Grigor Narekatsi, and Mesrop Mashtots.
World-famous Armenian artists and scientists include Charles Aznavour, Aram Khachatryan, Tigran Petrosyan, Viktor Hambardzumyan, William Saroyan, Martiros Saryan, Hovhannes Ayvazovski, and Anri Vernoy.
Among our honored commanders and military leaders are: Marshal Myurat - Napoleon's "right hand," Marshal of the Soviet Union H.K. Baghramyan, Marshal of aviation S.A. Khudyakov (Khanferyantc), Marshal of armored troops A.H. Babajanyan, and Admiral of the Fleet of the Soviet Union I. S. Isakov. Prominent political and state figures of Soviet times include Anastas Mikoyan and his brother, the founder of the legendary MIGs Artem Mikoyan, and many others.
Main national holidays and commemorative days:
January 6- Christmas and Epiphany
January 28- National Army Day
March 8 - International Day of Women
April/May - Easter (date varies by year)
April 7 - Holiday of Maternity and Beauty
April 24- Armenian Genocide Commemoration Day
May 9- WWII Victory and Peace Day
September 21- Independence Day

National cuisine
Armenian cuisine features traditional meat and vegetable meals, snacks, fruits and confectionery, wines and brandies. Typical meals served daily and on holidays include:
Arishta- flour noodles.
Pokhindz - roasted wheat flour mixed with water or milk.
Harisa - a nutritious millet porridge cooked in big pots with chicken. A traditional winter meal, it is also served on national holidays and at parties.
Beans, rice, and peas are also widely used staples.
Famous baked dishes include the following:
Gata - a round sweet cake with roasted flour stuffing. This is a popular treat among visitors to Geghard monastery.
Those who have a sweet tooth will particularly enjoy Pakhlava - a tasty baked dessert with honey and nut stuffing.
Sudjukh - another confectionery made in villages with a traditional recipe of nuts in thick grape syrup. Sudjukh also adorns holiday and New Year's tables. Hikers use these "Armenian Snickers bars" for energy.
Grape juice is used in cooking Doshab - an aromatic, dark, cherry-colored syrup with medicinal properties. Doshab is used also to cook thick flour kissel in which chains of walnut on thread are dipped, dried, and stored for winter usage.
Alani - dry peaches stuffed with nut crumbs mixed with granulated sugar, raisins, walnuts, and other nuts.
Armenians love their soups such as shorva and others made from various broths.
Tolma - Stuffed grape leaves is one of Armenia's most popular meals. The leaves can be stuffed with apple, quince, eggplant, peppers, tomatoes, meat, rice, and spicy greens.
Armenian khorovatz (barbeque) is the "king" of the Armenian table, cooked in more than two dozen different ways.
Qjufta - specially treated meatballs made from freshly slaughtered meat.
Matzun (yogurt) is used as a base for tan, a summer drink that is also an ingredient in spas - a sour milk soup with wheat.
Armenia boasts a rich assortment of cheeses, often processed with whey and buttermilk.In addition,zhazhik (buttermilk curds) and dry buttermilk chor tan are good for long-term storage.
Armenians' favorite drinks include fruit juice, wine, brandy, and tan. In summer, everyone drinks mineral or plain water from public fountains, although bottled water is plentiful as well.