Yogurt in Persian Cookery

Authors

  • Nader Mehravari Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.27785

Keywords:

yogurt, Persian cuisine, iconic ingredients, Iran, intercultural ecounter, dairy, fermented foods

Abstract

This article explores yogurt in Persian cookery and culture providing examples of the various types of dishes where yogurt plays a key role and provides a recipe for making it.

Author Biography

  • Nader Mehravari, Independent Scholar

    Nader Mehravari’s academic background is science, engineering and technology, having taught at Cornell, Syracuse and Princeton, and he is now on the faculty at UC, Davis. His interest in food is long-standing and he has previously contributed to the proceedings of the Oxford Symposium.

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Published

2022-04-01

Issue

PPC 122 (2022)

Section

Articles

How to Cite

Mehravari, Nader. 2022. “Yogurt in Persian Cookery”. Petits Propos Culinaires, April, 33-45. https://doi.org/10.1558/ppc.27785.