Another major part of Iranian food culture is seasoning. If you ask any Iranian what their favorite spice is, they will undoubtedly answer saffron. Saffron is a unique spice that only grows in certain select areas of the world, and as such, is highly sought after. Other traditional Persian spices include turmeric, salt, peppers, cumin, fenugreek, coriander, cilantro, mint, parsley, cardamom, cayenne, cinnamon, curry powder, dried lime, garlic, ginger, nutmeg, rose, and sumac. Most of these can be found within the country, and most Persian foods will have at least some of these spices present. Salt is another one of these spices that are pretty important in the country, as there are a large number of salt mines within its borders. Persians use …show more content…
A dessert that they have that is shared with other cultures is ice cream. The Persian Culture just has different flavors than the common ones in America. Here in America the basic flavors of ice cream are chocolate, vanilla, and strawberry. In Iran, however, that is not the case A common flavor in Iran is ice cream that has been flavored with rose water, saffron, and/or, pistachios. Persians also have sherbets and milkshakes. In Iran there are two main types of baked desserts, Sheerinitar and Sheerinikhosk. The Sheerinitar category includes pastries that are French inspired (Recipe.com). These pastries usually included fruit and a type of cream. They could be a tart or a crème filled pastry Sheerinikhosk is more traditional. This category consists of dry desserts, such as cookie. Yazdi is a small cupcake like cake that originates from and is very commonly eaten in Yazd (Iranian Foods Facebook) Other desserts include Sheerini-berengi , which is made of rice, and Keshmeshi, a raisin and saffron cookie. A dessert that falls under this category that is sweeter is the Gushefil. The Gushefil is made of deep fried dough in the shape of an elephant’s ear and is covered with powdered sugar and sometimes pistachios (Ziba …show more content…
In the time of their New Year, Persians celebrate Nowruz. They set up a haft-seen table, or a 7 "S” table. On this table the included special foods. These foods all start with the letter “seen”. Sabzeh is a sprout of a grain or lentil that represents happiness and regrowth. Samanu is a pudding made from wheat and represents prosperity. Senjed is fruit of the oleaster tree that has been dried. It represents perseverance. Seer is garlic and represents health. Seeb is an apple that represents beauty. Somaq is sumac berries and represents patience. Serkeh is vinegar and it represents change. In celebration of Mehregan a table is set with things such as rosewater, sweets, flowers, vegetables and fruits.They especially like to use pomegranates and apples, and pistachios. There is also a bowl of water with lotus seeds in it. Shabeh Yalda is a celebration of the Winter Solstice. On this day the Persians stay up late with each other. This of courses causes them to be hungry. They have snacks of fruit, dried fruit and nuts available all night on a Korsee, a heated table with a large blanket that they sit under. The most common food items found on this table are watermelon and
Thanksgiving is a holiday in the United States, which is celebrated on the fourth Thursday of November every year. Although the way holidays are celebrated over time, thanksgiving has always been a holiday feast. However, Thanksgiving is more than just eating food together with your family. For instance, some families do charity work for the poor people and create a Thanksgiving dinner for them, other family’s watch sport in addition to the food that they eat together. One part that is common at almost every Thanksgiving dinner is the type of food that is served. Families in the United States have celebrated Thanksgiving for hundreds of years, but the way it is celebrated has slightly changed from the first Thanksgiving. To be able to explain
Ancient Mesopotamia was one of the most culturally significant civilizations in the early world and the Mesopotamians also produced some of the earliest known recipes. Among these recipes was the palace cake. This is an ancient dessert dating back to the Third Millennium, which originated in the city of Ur around 2100 B.C.E. The name of the cake itself is very fitting because it looked elegant and was to be served and enjoyed at the palace of a Sumerian king or queen by the higher citizens of Ur during feasts or banquets. The ingredients for the desert included: 3 sila of chopped dates, 1/3 sila of raisins, 2 teaspoons of ground fennel, 1/3 sila of cottage cheese, 1 sila of butter, 2 eggs, 2/3 sila of milk, and 1 ½ sila of flour (Kaufman). While the cake itself is important, the specific ingredients, the environment, and the the food connotations to their culture also had a large impact on the Mesopotamian society.
One impression that I held about the people of Iran prior to reading Persepolis was that they lived their lives in torment and oppression from their strict religious practices. Satrapi does an effective job of convincing her readers that such was not always the case. She presents her family in a progressive approach while retaining the morals and values of their culture. She assimilates several common stereotypes of her own about people of western culture within her narrations to illustrate similarities between both culture and at the same time, the differences. For example, early in the novel, Marji speaks of her father’s ownership of a Cadillac. In b...
Persian religion, especially in the early days of the Achaemenid reign, seems to be a bit ambiguous and unclear. Some scholars believe that Persian religion consisted of a combination of deities and cults deriving from the Iranian and Elamite religions of the area. However, the majority of scholars seem to be convinced that Zoroastrianism was the main religion of the Achaemenid kings, and this seems to have been so since the time of Darius I. Although through Herodotus (1.131-2) we know that the Persians, unlike the Greeks did not personify their deities but rather sacrificed t...
At the top of both sides of the palette, hieroglyphs are shown with King Narmer’s name on it; a horizontal fish (nar) and a veritcal chisel (mer), then a top view groundplan is shown surrounding the hieroglyphs to ensure his kingship (Stokstad and Cothren, 51). To the left and right of Narmer’s hieroglyphic name on both faces of the palette are cow heads with human facial features that represent the goddess Hathor (El-Shahawy and Farid, 24). The goddess Hathor is depicted as a cow in many forms of Egyptian art because she is a symbolic mother of the pharaoh (Hart, 76). On the first side of the palette a figure appears to be standing on his own groundline which signifies that he is standing on sacred ground according to Stokstad and Cothren (51). He is King Narmer’s personal sandal-bearer who follows him around and continues onto the the other side (Stokstad and Cothren, 51). The god Horus is shown in the form of a falcon with a human head and holds a rope tied around the neck of a human head in which according to Stokstad and Cothren (50), represents Lower Egypt to show that King Narmer is now the ruler of both Upper and Lower Egypt unifying both lands into a single Egypt. The man who King Narmer is attacking is said to be someone of importance and likely the leader of Lower Egypt which enforces
The diet of any culture is important to consider when looking at the lifestyles of others to fully understand how they live. The basic diet of the Jewish is termed koshe...
The Iranian identity is unique and consist of many different characteristics. Iranians are associated by their culture, religion, location, and political thoughts. Iranians territory varied in size. Zoroastrian philosophy or religion shaped a critical part of the Iranian culture and identity. Firstly, because people in Persia practiced Zoroastrianism they formed a group. But also the thoughts like being a good person to someone else became part of their identity.
Soups are the staple food of the nomadic tribespeople, moving from place to place in search of cattle food. They use milk and prepare butter, but choose to collect wild vegetables and hunt occasional wild animals rather than use their herds for food. Traditionally, fruit beers made from various cereals, and a slightly fermented beverage made from porridge water (maheu) are the beverages usually taken between meals rather than with food. More recently, sugar and honey-sweetened tea, coffee and commercial soft drinks are replacing the traditional and more. nourishing beverages.
I believe the Iranian dish, sabzi polo, is culturally relevant to my identity. Polo sabzi is a dish made of “polo”, which translates to rice, and “sabzi”, which translates to herbs or greens. The cuisine is typically made with basmati rice and different herbs, such as dill, leek, cilantro, and parsley. Iranian foods frequently include a variety of herbs and greens. Its main ingredients are simply basmati rice and herbs.
The Islamic revolution in Iran came from discontent for westernization and secularization in Iran. It was the Iranian supporters of Khomeini rebelling against shah and his westernized approach and dictatorship of the country. The Iranian felt as if Iran’s leader the Shahan shah Mohammad Reza Pahlavi Aryamehr was too westernized and was contaminating Iran with modernization and also creating a separation of democracy and religion. Also, powerful and entrenched groups in Iran did not like how shah imposed his westernize reforms (Goldschmidt, 2013). They were also dissatisfied with the allowance of United States interference or influence to curb the groups they viewed as blocking Iran’s modernization. This included landlords, ulama and bazaar
Iran was included in the territory of what was then the ancient Persian Empire. For centuries Iran (land of the Aryans) was also referred to as Persia, which was the official name until 1935. Fourteen years had passed before the Iranian government allowed the use of both names. Few groups of people today have significant history like the Iranians, descending from the ancient Persians, who possess one of the world’s richest and oldest cultures. Historically, a variety of other cultures and groups had once occupied the ancient Iranian plateau as early as 4,000 B.C.E, with little importance. Beginning by the third millennium, Persia was ruled by some of the greatest kings of all time, from Cyrus the Great to Darius the III, who turned the Persian Empire into one of the world’s greatest civilizations.
Families have food and drink recipes created and passed down from generation to generation. Some families are known for their specialty dishes. Countries are no different as they have special items that they grow and export. There are menu items that represent the self-image and identity of the country. Cultural traditions will determine the what, and why of a particular cuisine. These foods are served in restaurants as well as homes with pride. There will usually be a well told story behind the selection. Agricultural conditions will sometimes play a significant role in the finished product. Some of the cuisine selected as specialties may be the same for another culture. The only difference could be the selection of seasonings which are readily available to them or the side dishes served. History, heart and culture are the essential ingredients in a nation’s cuisine of choice. The opportunity to indulge should never be turned down (Away2013).
We started our trip by finding something to eat by Roti, served with hot milk tea. This is a famous sweet here at Phuket Muslim Restaurant located on Thalang Thepkasattri Intersection. Openen everyday from 6–12 am.
Moroccan’s are known to have hearty appetites, and it is very appropriate in this culture to leave a table feeling fully and even overly satisfied. According to Helou (1999), this state of being is also known as “shaban”. This country is known for including spices, herbs, wheat, and specific poultry in a large majority of their dishes. These ingredients are unique to their geography and even Islamic influences. Morocco’s neighboring countries, Algeria and Tunisia, have similar cuisine styles, but each are also unique to their geography in specific ways. Both Algerian and Tunisian dishes are rich in spice and can be considered the hottest cuisine of the region. According to Walden (1998), a common theme amongst all three countries include: “slow-simmered tagines; charcoal-grilled lamb, chicken, fish and vegetables; and rich, sweet pastries” (p.
Greek breakfast meals usually consist of a small filled phyllo dough pie. The pies are usually filled with cheese, spinach and maybe ham. There are many typical Greek sweats in bakeries, where they would be sold fresh. Yaourti me meli is yogurt and honey. This is creamy, with rich texture of fresh Greek yogurt and the rich flavors of local honey. The yogurt and honey would be served separately.