Manijeh Maghsudi
University of Tehran
Iran is a country with an area of 1,648,000 square kilometers and diverse geographical features and tribes, each with different cultural and ethnical characteristics. Along with this ecological and ethnical variation, there is also diversity in people’s life style in urban, rural, and tribal communities. Therefore, three types of dominant life styles can be found in Iran: the city; the village in the form of settlement; and nomadic which has tribal characteristics. Such diversity has resulted in a great variety of nutrition patterns in Iran. The two main elements in the nutrition patterns in Iran are wheat and rice, which can be studied and reviewed in multiple forms, both with regard to the combination of different ingredients, as well as the cooking method.
This paper will introduce and discuss some of the assortments of these two key ingredients in the nutrition pattern in different areas of Iran.
(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)