PERSIAN POT-AU-FEU (ABGUSHT) IN THE POT OF IRANIAN CULTURE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHAHIDI ALI

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF ANTHROPOLOGY Year:2015 | Volume:12 | Issue:21 Page(s): 45-77

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,206

Download:

Cites:

Information Journal Paper

Title

PERSIAN POT-AU-FEU (ABGUSHT) IN THE POT OF IRANIAN CULTURE

Author(s)

SHAHIDI ALI | Issue Writer Certificate

Keywords

ABGUSHTQ2

DIZIQ2

IRANIAN CUISINE CULTUREQ2

COOKERYQ2

FAST-FOODIZATIONQ2

Abstract

Research on Iranian cuisine has mostly been focused on nutritive values and medical diets that typically can be found in antique Iranian medical texts such as "al-elm-al-aqḍia" or "al-alaj bel-aqḍia". However, few cultural, linguistic, anthropological or socio-historical researches have been done on Iranian crude or cooked foods. This research tries to study "ABGUSHT", an Iranian traditional food, that can be considered as "Persian pot-au-feu". It was an integral part of Persian COOKERY books and ones related to Iranian cuisine for more than six centuries. The import and cultivation of non-native species of vegetables(such as potato and tomato), industrial development, migration from rural to urban areas, formation of metropolitan areas, growth of working population, and translating European COOKERY books to Persian led to the gradual and natural evolution of ABGUSHT to a "fast food". This in turn caused persistence of ABGUSHT in the Iranian traditional cuisine menu.

Cites

No record.

References

No record.

Cite

APA: Copy

SHAHIDI, ALI. (2015). PERSIAN POT-AU-FEU (ABGUSHT) IN THE POT OF IRANIAN CULTURE. IRANIAN JOURNAL OF ANTHROPOLOGY, 12(21), 45-77. SID. https://sid.ir/paper/66402/en

Vancouver: Copy

SHAHIDI ALI. PERSIAN POT-AU-FEU (ABGUSHT) IN THE POT OF IRANIAN CULTURE. IRANIAN JOURNAL OF ANTHROPOLOGY[Internet]. 2015;12(21):45-77. Available from: https://sid.ir/paper/66402/en

IEEE: Copy

ALI SHAHIDI, “PERSIAN POT-AU-FEU (ABGUSHT) IN THE POT OF IRANIAN CULTURE,” IRANIAN JOURNAL OF ANTHROPOLOGY, vol. 12, no. 21, pp. 45–77, 2015, [Online]. Available: https://sid.ir/paper/66402/en

Related Journal Papers