14 December, 2016
Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield, Princeton UniversityPosted in : Article on ParsiCuisine.com, Recipes, Video on by : Rita
Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield.
Dan Sheffield is a professor at Princeton University, New Jersey, US
Dan’s website: www.dansheffield.com
- The Banquets of Persepolis and Ctesiphon
- Food is integrally tied to our identity. As we say You are what you eat.
- Eating practices of Zoroastrians in Persepolis flavored with Saffron, Cardamom, Cumin and Jafran.
- Indian Sweets (Meva and Mithai) in Parsi Gujarati.
- Gujarati Foods of Khaja, Ladu, Jalebi, Ghevar, Ghari, Puri, Dudh Pak, Lapsi, Dry fruits and Fruits
- Sakar-panir (Parsi Mava ni Boi)and 2 lumps of sugar is a fish given to a girl who is going to be engaged. (Maneckji Limji Hataria on the customs of Iranian Zoroastrians)
- Mediaval Gujarati Varanaka Literature and adaptations of the Shahnama
- Persia Rivayats and Ritual Concentration of Meat
- Gahambar in Yazd, Iran
- Indian Zoroastrians query of eating “Rhino” Meat
- Regulations of preparing Meat just like Jews and Muslims
- Not eating meat on Bahman Roj, Mohor Roj, Gosh Roj and Ram Roj
- Prayers to be said before slaughter of animal
- Toddy, Bhakra
- Cookbook with recipe of Pineapple Pulao from the persian language Muglai cookbook “The Essence of Edibles and Potables” “Khushalat al-Mukalat va’l Mashrubat” written for a certain Khurshedji Sahib in 1838
- Tomatoes, Potatoes, Chilli pepper, Papaya, Cashews, were used only recently as nineteenth century
- The First Parsi Cookbook VivivdhVani by Meherbai Jamshedji Wadia published in Bombay, 1903. (download here)
- Zenobia Zorabian’s Lagan nu custard, Akuri, Sali Boti, Auntie Freny’s Dhanshakh, Souffle which are critical elements of Parsi Cuisine.