Cooking in Bushehri Culture and Dialect

Editorial

Authors

1 Department of Foreign Languages and linguistics, Faculty of Humanities, Bushehr Branch, Islamic Azad University, Bushehr,I ran

2 Department of Linguistics, Faculty of Humanities, Bushehr Branch, Islamic Azad University, Bushehr,Iran

Abstract

Cooking is one of the manifestations of civilization and culture in every ethnicity and studying the cooking methods, customs and beliefs which are mixed with it, is a step to understand a part of that ethnicity culture. The aim of the current article is to investigate that part of extensive culture of people in Bushehr which is manifested in traditional and indigenous cooking. Moreover, collecting cooking vocabularies and terms in Bushehri dialect in order to save them from oblivion and destruction is another aim of this study. The data in this study has been gathered through library and field methods and the participants were some old illiterate people living in Bushehr. The current study contains the eating habits of people in Bushehr, customs which are tied with cooking, the description of foods, different kinds of bread, sweats, and some local Halva along with a list of common cooking terms and tools in Bushehri dialect. Bushehri cooking culture, like that in other cultures, is under the influence of living and economic conditions and reflects the religious beliefs and national customs and indicates the oldness of this ethnicity. Since this culture is sinking into oblivion these days, any effort to introduce and maintain it, will be worthy and essential.

Keywords

Main Subjects

References

Āzarly, Q. (1387SH) Vocabulary of Iranian Dialects. Tehrān: Hazār.
Afšār Sistāny, A. (1369SH) A Look at Bushehr. Tehrān: Nasle Dāneš Publishing and Educational Institute.
Blūkbāšy, ̕. (1392SH) Cook and kitchen, Anthropological research in the social history of culinary art. Tehrān: Farhang Jāvid.
Boshaq At̕ameh, A. (2013SH) Description of food. Edited by Mohsen Āzarm. Tehrān: Chešme.
Darīābandary, N. (1379SH) Mustatab cooking book from A to Z. Tehrān: Kārnāme Publishing.
Elahi, E. (2003) Harisa. Encyclopedia Iranica. Vol. XIII. Fasc. 1. p. 5.
Food and Culture (1387SH). With the Effort of Alirezā Hasanzādeh. Tehrān: Mehrnāmag.
Hasandūst, M. (2009/1389SH) Comparative-Thematic Dictionary of New Iranian Languages ​​and Dialects. Tehrān: Persian Literary Academy.
Mazlūmzādeh, M. (1383SH) Cooking in the culture of the people of Kazerun. Tehrān: Kāzerūnīeh.
Montanari, M. (2006) Food Is Culture. Ti by Albert Sonnenfeld. NewYork: Columbia University Press.
Qājār, N. (1389SH) Iranian food (in Farsi), research by Ahmad Mojāhed. Tehrān: University of Tehrān.
Safavy Period cooking. (1389SH) With the Effort of īraj Afšār. Tehrān: Sorūš.
Sadidolsaltane Bandarabāsy, M. (1386SH) the northern lands around the Persian Gulf and the Oman Sea a hundred years ago. Tehrān: AmirKabir.
Vedādhir, A., čaqlond, M and others (2013SH). Native-traditional food system: an anthropological research among the Lak tribe in rural and nomadic areas of Lorestan province. Local development. Vol. 6. No. 1. pp. 106-71.Yāhoseīny, ̕. (1388SH) Bushehr Local Foods. Tehrān: Tolū̕ Dāneš. 
Journal of Iranian Dialects & Linguistics
Volume 8, Issue 1
September 2023
Pages 79-102

Files

History

  • Receive Date: 08 February 2023
  • Revise Date: 05 May 2023
  • Accept Date: 17 May 2023

Share

How to cite

Statistics