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"Cooking, Iranian."
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The legendary cuisine of Persia
\"Persian cooking is 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 savoury, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering.\"--Publisher's description.
Book
Validity and reliability of a dish-based semi-quantitative food frequency questionnaire for assessment of energy and nutrient intake among Iranian adults
Objective
This study aimed to assess the validity and reliability of a dish-based, semi-quantitative food frequency questionnaire (DFFQ) for epidemiological studies in Iran. The DFFQ included 142 items (84 foods and 58 mixed dishes) which was filled in by 230 adults (110 men). All participants completed two separate DFFQs with a 6 months interval as well as six 24-h recalls, each month. Dietary biomarkers and anthropometric measurements were made. The validity was evaluated by comparing the DFFQ against 24-h dietary recalls and dietary biomarkers, including serum retinol and beta-carotene. Reliability was evaluated using intra-class correlation coefficient (ICC) and validity was determined by unadjusted and energy adjusted correlation coefficients (CC), de-attenuated CC, and cross-classification analyses.
Results
ICC for reliability ranged between 0.42 and 0.76. De-attenuated CC for the FFQ and the 24-h recalls ranged between 0.13 and 0.54 (Mean = 0.38). The de-attenuated CC between the DFFQ and plasma levels of retinol and beta-carotene were 0.58 (P = 0.0001) and 0.40 (P = 0.0001), respectively. Cross-classification analysis revealed that on average 73% were correctly classified into same or adjacent quartiles and 5% were classified in opposite quartiles.
Journal Article
From the land of nightingales & roses : recipes from the Persian kitchen
\"A collection of Iranian recipes by the author of the Persian food blog, The Persian Fusion\"-- Provided by publisher.
Book
Iranian Diaspora, Reality Television and Connecting to Homeland
Befarmaeed Sham, an Iranian diasporic media production adapted from the original UK reality show “Come Dine with me” features Iranian diaspora of diverse backgrounds as contestants in a cooking reality show. The success of the show has been unprecedented among audiences back home in Iran, reaching millions of households. Using discourse analysis this article examines the potential of reality TV in widening the scope of public sphere and in providing a space for participation and representation. The key practices to illustrate this are ways diaspora position themselves as subjects through discursive practices to express agency in generating, participating and sharing opinions. Casual talk and the entertaining attribute of reality TV focused on the everyday life of ordinary people, constructs a space to normalize audience engagement with what is otherwise, restrictive taboo topics embedded in themes around belonging, homeland, gender, and identity. The article concludes that the broad system of discourse used by diaspora as participants in the reality show constructs a space for representation. It can be considered as a contribution to enhancing the public sphere to not only communicate and connect with their homeland but to express opinions on broader social issues as a practice of civic engagement. This unique adaptation of reality TV is an important aspect of globalization and in using new media to mobilize diaspora in connecting to homeland.
Journal Article
From a Persian kitchen : fresh discoveries in Iranian cooking
The food of Iran is a riot of tastes and aromas, and is one of the great, but least known, cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs, and fragrant spices,the author presents a unique guide to quintessential Persian cooking. The varieties of beautiful jeweled rice dishes, hearty winter dishes, and crisp summer salads showcase the diversity of Iranian regional cooking, from the sweet and sour flavors of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complementary mix of flavors, the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill, and fenugreek, create an array of recipes that for cooks of all levels. This illustrated cookbook offers a selection of recipes for any occasion. Including over 100 recipes such as apple khoresh, beetroot pahti, and biryani, this volume is for all those interested in expanding their cultural and culinary horizons.
Book
Assessing the impact of nutrition education on growth indices of Iranian nomadic children: an application of a modified beliefs, attitudes, subjective-norms and enabling-factors model
In order to teach suitable feeding and hygiene practices to a group of randomly selected Qashqa'i tribe families with 406 children aged 0–59 months, a culturally appropriate community-based education intervention approach was used. To assess the impact of the intervention on the study group, another group of families with 405 children were randomly selected to serve as the controls. At the beginning of the intervention programme both groups of children had access to a similar diet, consisting of cereals, beans, oil, sugar, milk and yoghurt. Baseline data, age, gender, weight, height and mean arm circumference (MAC), were obtained before the intervention. Using Hubley's behavioural change model, the components of which deal with beliefs, attitudes, subjective norms and enabling factors, the research team studied the behaviour of the family members and tried to change their nutritional behaviour. This was achieved by designing a suitable education programme to be carried out for 12 months. During the programme, families were instructed to follow different methods of food preparation and cooking practices. The final data were collected 3 months after the end of the intervention programme. The results indicated that the children in the study group gained: 1·16 (SD 1·2) kg body weight, 0·033 (SD 0·05) m in height, 0·0067 (SD 0·015) m in MAC, 0·8 (SD 1) in weight-for-age Z-score, 0·97 (SD 1·7) in height-for-age Z-score and 0·28 (SD 1·8) in weight-for-height Z-score by the end of the study. The corresponding values for the control group were 0·42 (SD 1·0), 0·0167 (SD 0·047), 0·0017 (SD 0·012), 0·35 (SD 1·1), 0·56 (SD 1·5) and 0·014 (SD 1·6) respectively and the differences were statistically significant (P<0·05). These findings suggest that educational interventions involving parents and/or other family members who might play a role in the care behaviour and care resources are important in feeding the children energy- and protein-enriched, hygienic, simple and cheap foods. Such practices could improve child growth even under conditions of poverty.
Journal Article
