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Author: Willem M. Floor
Publisher: Mage Publishers
ISBN: 9781933823775
Category : Cooking
Languages : en
Pages : 172
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Book Description
Given the importance of bread in the Iranian diet, it is surprising that its role in Iranian society has so far been ignored as a subject of study. Since ancient times, bread has been the staple diet of the peoples living in the Iranian plateau. In The History of Bread in Iran, Willem Floor, one of the foremost scholars of Iranian history, describes the beginnings of agriculture and bread-making, and the various grains and other products that were, and are, used to make bread. He then delves into the making of dough in rural and urban areas, followed by an overview of baking techniques, and the many kinds of bread that were-and continue to be-made in Iran. And, because Man does not live by bread alone, we are offered an overview of the spiritual and social aspects of bread in Iranian society. Finally, the author assesses the dietary importance of bread to the people of Iran and ends by addressing the question of how the State dealt with "the bread issue," which often determined the rise and fall of governments.
Author: Willem M. Floor
Publisher: Mage Publishers
ISBN: 9781933823775
Category : Cooking
Languages : en
Pages : 172
Get Book Here
Book Description
Given the importance of bread in the Iranian diet, it is surprising that its role in Iranian society has so far been ignored as a subject of study. Since ancient times, bread has been the staple diet of the peoples living in the Iranian plateau. In The History of Bread in Iran, Willem Floor, one of the foremost scholars of Iranian history, describes the beginnings of agriculture and bread-making, and the various grains and other products that were, and are, used to make bread. He then delves into the making of dough in rural and urban areas, followed by an overview of baking techniques, and the many kinds of bread that were-and continue to be-made in Iran. And, because Man does not live by bread alone, we are offered an overview of the spiritual and social aspects of bread in Iranian society. Finally, the author assesses the dietary importance of bread to the people of Iran and ends by addressing the question of how the State dealt with "the bread issue," which often determined the rise and fall of governments.
Author: Stephanie Cronin
Publisher: Cambridge University Press
ISBN: 1107190843
Category : History
Languages : en
Pages : 317
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Book Description
A social history of modern Iran 'from below' focused on subaltern groups and contextualised by developments within Middle Eastern and global history.
Author: Willem Floor
Publisher: Mage Publishers
ISBN: 1949445666
Category : History
Languages : en
Pages : 270
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Book Description
The Chinese invented papermaking, which by the 8th century had reached the Muslim world in Samarkand and Baghdad, and Spain by the 11th century. Much later at the end of the 18th century onwards, modern, industrial papermaking was developed by the Europeans. The History of Paper in Iran, 1501 to 1925 sets out for the reader the types of paper made in Iran during the Safavid and Qajar periods and the crucial role imported paper played in the country. The Iranian government attempted to introduce modern European paper production technology, first by sending students abroad to learn about this technology and then by purchasing equipment to set up a paper industry. However, during the 19th century, domestic Iranian paper production came under increasing pressure from paper imports, and the government abandoned its efforts to modernize the domestic paper industry. The authors, renowned scholar Willem Floor in collaboration with Amélie Couvrat Desvergnes a museum conservator of artworks on paper and books, identify and illustrate the watermarks and/or countermarks of the various paper producers and provide examples of the diversity of quality, composition, and nature of the different types of paper used by various strata of the Iranian society. Also provided are detailed import data, showing which country exported paper to Iran, via which routes, as well as their changing market position over time. Finally, the various end uses of paper, from books and farmans to paintings, and diverse packing and utilitarian paper are examined and, where possible, quantified data are presented. This book will reward scholars and general readers alike.
Author: Elizabeth Raum
Publisher: Heinemann-Raintree Library
ISBN: 9781432923464
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Introduces bread, discussing how it was introduced in the ancient world, the modern processes of making bread, different types, and the higher wheat prices which are causing hunger in the poorer countries of the world.
Author: Margaret Shaida
Publisher: Grub Street Publishers
ISBN: 1911621599
Category : Cooking
Languages : en
Pages : 417
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Book Description
Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist
Author: John Ghazvinian
Publisher: Knopf
ISBN: 0307271811
Category : History
Languages : en
Pages : 688
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Book Description
"A history of the relationship between Iran and America from the 1700s through the current day"--
Author: Mehran Kamrava
Publisher: Cambridge University Press
ISBN: 1009224646
Category : History
Languages : en
Pages : 237
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Book Description
Explores the political history of modern Iran, considering the myriad factors that facilitated the rise and fall of the last two dynasties.
Author: Louisa Shafia
Publisher: Ten Speed Press
ISBN: 1607743574
Category : Cooking
Languages : en
Pages : 210
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Book Description
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
Author: William Bayne Fisher
Publisher: Cambridge University Press
ISBN: 9780521200950
Category : History
Languages : en
Pages : 1170
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Book Description
Iran from 1722-1979: political, social, economic and religious aspects of Iran.
Author: Maryam Rostampour
Publisher: Tyndale House Publishers, Inc.
ISBN: 1414382200
Category : Religion
Languages : en
Pages : 368
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Book Description
Maryam Rostampour and Marziyeh Amirizadeh knew they were putting their lives on the line. Islamic laws in Iran forbade them from sharing their Christian beliefs, but in three years, they’d covertly put New Testaments into the hands of twenty thousand of their countrymen and started two secret house churches. In 2009, they were finally arrested and held in the notorious Evin Prison in Tehran, a place where inmates are routinely tortured and executions are commonplace. In the face of ruthless interrogations, persecution, and a death sentence, Maryam and Marziyeh chose to take the radical—and dangerous—step of sharing their faith inside the very walls of the government stronghold that was meant to silence them. In Captive in Iran, two courageous Iranian women recount how God used their 259 days in Evin Prison to shine His light into one of the world’s darkest places, giving hope to those who had lost everything and showing love to those in despair.
