Bhonu Prakash: Zoroastrians & Food in Historical Perspective – Daniel Sheffield, Princeton University
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
Video Contents:
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The Banquets of Persepolis and Ctesiphon
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Food is integrally tied to our identity. As we say You are what you eat.
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Eating practices of Zoroastrians in Persepolis flavored with Saffron, Cardamom, Cumin and Jafran.
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Indian Sweets (Meva and Mithai) in Parsi Gujarati.
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Gujarati Foods of Khaja, Ladu, Jalebi, Ghevar, Ghari, Puri, Dudh Pak, Lapsi, Dry fruits and Fruits
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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)
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Mediaval Gujarati Varanaka Literature and adaptations of the Shahnama
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Sir-O-Sedab
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Persia Rivayats and Ritual Concentration of Meat
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Gahambar
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Indian Zoroastrians query of eating “Rhino” Meat
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Regulations of preparing Meat just like Jews and Muslims
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Not eating meat on Bahman Roj, Mohor Roj, Gosh Roj and Ram Roj
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Prayers to be said before slaughter of animal
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Toddy, Bhakra
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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
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Tomatoes, Potatoes, Chilli pepper, Papaya, Cashews, were used only recently as nineteenth century
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The First Parsi Cookbook VivivdhVani by Meherbai Jamshedji Wadia published in Bombay, 1903. (re-printed here)
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Zenobia Zorabian’s Lagan nu custard, Akuri, Sali Boti, Auntie Freny’s Dhanshakh, Souffle which are critical elements of Parsi Cuisine.
