Open AccessEthnic and traditional Iranian breads: different types, and historical and cultural aspects
Author(s) -
Vahid Mohammadpour Karizaki
Publication year - 2017
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2017.01.002
Subject(s) - ethnic group , geography , face (sociological concept) , socioeconomics , social science , sociology , anthropology
Background: Bread making has a long history in Iran. Because of the inseparable relationship between Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and consumed throughout the country. The present work aims at documenting and providing information about breads of Iranian cuisine.Methods: The required information was obtained via a direct face-to-face questionnaire-based survey among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country.Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main categories: the first group includes breads that are consumed all around the country, and the second group consists of those that are prepared in special regions, or by ethnic groups.Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country