December 14, 2016

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:

  • 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

  • Sir-O-Sedab

  • Persia Rivayats and Ritual Concentration of Meat

  • Gahambar

  • 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. (re-printed here)

  • Zenobia Zorabian’s Lagan nu custard,  Akuri, Sali Boti, Auntie Freny’s Dhanshakh, Souffle which are critical elements of Parsi Cuisine.

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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