Zoroastrian cuisine and the Cyrus cylinder on open-access

By Mary Fisk|August 15, 2013|Ancient Near East, Semitics and Judaica, Anthropology and Sociology, History, Middle East, Central Asia & Islamica, Religions|0 comments

On the occasion of its silver jubilee in 2012, the Federation of Zoroastrian Associations of North America (FEZANA) , published online Eat, live, pray: a celebration of Zarathustri culture and cuisine. As well as being a culinary and cultural history of the Zoroastrians, the book contains 72 recipes contributed by members of the Zoroastrian diaspora community across the globe – such as Gos noo bafaat (meat in a sweet-and-sour coconut sauce), perhaps served with zereshk paloo (berry rice) and followed by nankhatai (Parsi shortbread)

(The picture below is of Fesenjan, a stew of meat, pomegranate and ground walnuts)

Image from Wikimedia Commons: http://commons.wikimedia.org/wiki/File:Khoresht-e_fesenjan.jpg

File:Khoresht-e fesenjan.jpg


Click here to go to the FEZANA website to read or download and print the book (look for the cover-shot on the right-hand side bar)

For more cerebral nourishment, FEZANA have also made available on open-access the summer 2013 issue of their journal, which focuses on the famous British museum treasure, the Cyrus cylinder (currently touring North America).

Click here to link to the journal


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