Ethnic and traditional Iranian breads
Different Types, and Historical and Cultural Aspects
Bibliographic Data
| ID | 5166335 |
|---|---|
| Authors | Vahid Mohammadpour Karizaki (0000-0002-8681-5520, Quchan University of Advanced Technology, corresponding author) |
| Year | 2017 |
| Volume | 4 |
| Issue | 1 |
| Pages | 8-14 |
| Publication date | 2017-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2017.01.002 |
| OpenAlex | W2580625575 |
| Language | EN |
| Citations received | 4 |
| References cited | 32 |
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
Ethnic group · Geography · Social science · Socioeconomics · Sociology · Anthropology · Consumer Attitudes and Food Labeling · Culinary Culture and Tourism · Food Science and Nutritional Studies
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| Unique citing works | 4 |
|---|---|
| Citations per year | 0,44 |
| Citation span | 2017 - 2024 (8) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 2 |