Iranian Cuisine And the westernization of Iranian Culinary Culture Jack Lin JIMES 374 TABLE OF CONTENTS 01 03 INTRODUCTION Introducing different Iranian Diet and Food choices Westernization of Iranian Cuisine How Iranian culinary culture was affected by western influence 02 04 Iranian Cookery Describing different ways of serving food in Iran CONCLUSIONS Q&A 01 INTRODUCTION Encyclopedia Iranica INTRODUCTION The history of food consumption links largely with most part of the history of agriculture and stockbreeding in Iran which people change diets under the influence of the advancements in these fields HISTORY STUDIES Staple Food The major staple food is Wheat, Millet and Barley. Rye is not normallly eathen although its indigenous Fruits and Vegeables Fruits and vegetables eaten raw became more prevelant in diets due to the advancement of irrigation systems Indian Influence Fruits transplanted from India were planted in Iran earlier than other civilizations, including sugar cane, eggplant, citrus and watermelon, later also rice and tropical spices. The Saffron Rhubarb, and spinach were also first planted in Iran. Proteins Meats Meat is a great source of protein along with milk and eggs Goat Flesh, mutton, beef, pork and poultry was supplied Later the spreading of Islam caused pork to disappear, the meat from hunting and pastoralism went to upper class tables Milk products with cereal were the major staple food for tribes. Yogurt, dry yogurt and white cheese originated from Central Asia, but was spread to Iranian Plateau eventuallly, the people prefer Ewe’s milk to cow’s milk Milk Products Traditions came from pastroal and nomdic traditions from the Iranian Plateau. It changes Dietary patterns changes by local avalabilities, many variteis of fresh fruits and vegies were only produced and consumed in certain regions and considered exotic luxuries because of the high cost of transportation 02 Iranian Cookery Traditions of food preparation methods with their interaction and differentiation led to the ooccurance of Iranian cookery Iranian Cookery styles THREE IMPORTANT FEATURES Pasta Rice The major staple food for many cultures around Iran but is not as important as Rice in Iran Started as a court cuisines and then evolved into a major branch of Iranian cookery Cuisine Refined Records shows that Iranian cuisines are served refined in Royal courts and wealthy households Cooking Style continued 50% Celow-kores Half o the time serving boiled white rice with a stew or sauce 50% Polow Rice combined with various ingredients Delicateness Important good cookery in Iranian culture and it was very refined in Safavid period Different from Ottoman cookery Rice common in Iran but foreign to Ottoman, American vegetables foreign to Iran but common in Ottoman Three methods of cooking Iranian coookery characteristics Conservatism toward western Influence 03 Westernization of Iranian Cuisine Westernization influences the Iranian cookery and culture significantly. KEY DATES 1925 Frequent use of cutlery by elites and nobles 1928 Pizzas, fried chicken, fast food chains Cutlery Qajar Periods The beginng of sustained contact with west 1920 -30 Westernization rules Tehran municipal rules banning traditional eating habits American Influence 1960 THE Eating habit The Iranians wanted to form a national cuisines that represented their uniqueness from other religions and ethnicities. It had many evidence of common dishes in different ethnicities and climates that proves the existence of a national cuisine, but it also fails to show a clear boundaries in that these cuisines have been found elsewhere. The availability also played a role in eating habit - The Iranians valued the cold and hot nature of different dishes and seeks for balance in meals. How Westernizaiton Occurred Royal Courts They are the first ones that adopt the new habits that originated under western influence Elites and Aristocrats Ordinary People They follow the trend of the eating habits They imitated the behaviors and habits of the Elites and Aristocrats Table Manners The purpose of the table manners is to avoid hurting other people - Presentation of food has be beautiful - Not to eat as soon as bread is on the table - No onions or garlic when gathering - Great guests with tea, dried nuts, fruits and sweets - The most honored guest farthest from the door while the youngest and the host closest to the door - Two traditions disappeared(eructing and using toothpicks) - No tools were used except for spoons for ash. - Eat with right hand and scoop food with bread Key Westernization point Cutlery Fath Ali Shah initially refused to eat with cutlery and still used hands, his grand son were the first to try cutlery and he learned after visiting Europe During reign of Muzaffar Aldinshah, banquets given for visiting Europena were conducted in fully European way though water pipe passed around 1920s and 30s the elites started using cutlery and the state promoted westernized eating habits in order to promote progress in society Dining Rules in Tehran (1928) There must be sufficient numbers of knifes, forks, and spoons water glasses, and dgh (butter milk) glasses for everybody It is forbidden to eat with one’s hands Some Rules for Hygiene, some for pure westernization [They] must have painted wooden or iron tables seating four persons in numbers commensurate with the space Ingredients affected by western influence Tomato Potatoes Maize Resisted due to the taste but eventually accepted and use it like Tumeric to darken the color Introduced easily and accepted easily Brought to Iran by Portuguese, given name of another plant known in Iran in ancient times, Zurrat Meat Mutton meat and Camel meat were traditionally eaten, but Pork was eaten by Non-Muslims and they created factories for suasages and cold cut productions, poultry as delicacy and dislikes fish Cooking oil Traditioanly with aniaml fat and sometimes use olive oil, resisted the hydrogenated vegetablee oil first for inducing impotence in men 1920 Russia 1960 US The emergence of different Cuisine Russia The proximity of Iran with Russia causes the initial influence to be from Russian and Caucasian Regions, first restaurant opened by Russians in 1920s US The influence of United States brought steak and macaroni to Iran and also the fast food chains No Restaurants 01 03 02 04 Iran intially had no restaurants, just cooked food sold at bazaars, the openning of western restaurants changed everyday life Coffee shops and Bars Cafes where one drank tea or coffee appeared with other bars that were called aghziyah furushi. Attitudes toward vegetarians also changed due to the fact that people could not afford meat after the revolution Conclusions 01 Post Revolutionary Developements 02 Frugality was encouraged and colorful meals no longer encouraged. The existence of sausages and cold cuts were repeatedly questioneed in religious context 03 Westernization survived Many fast food chains introduced were eliminated by authorities and suasage factories were taken down The westernization still survived the revolution and affects many of the dietary habits of the Iranians even today THANKS! Do you have any questions? Credits: This presentation template was created by Slidesgo, including icons by Flaticon, infographics & images by Freepik
