Document Type : .

Authors

• Yazdan Farrokhi ¹
• Morteza Mohammadi ²

¹ Assistant professor of History/ Payame Noor University

² MA student of History/ Payame Noor University

Abstract

The content of what mankind consumes throughout his life as nutrient plays an important role in his life and health. Accordingly,the dominance of certain products like red meat, oil or grains or vegetables can represent the quality of his nourishment. The present study investigates two cooking dissertations left fromSafavid Era (First Shah Esmail and First Shah Abbas), extracts the type of various foods in these two dissertations, identifies the dominance of food types, and then compares them with each other. The present study seeks to identify what differences could be seen in categorizing nutrient types in these two dissertations and what materials were of more use.  It seems that no significant difference could be seen in application of nutrients in these two dissertations and red meat and grains had the highest application in both dissertations. The findings reveal that the cook of the First Shah Abbas and the cook of the First Shah Esmail employed less meat and more grains in their presented foods.

Keywords

• food
• nutrient
• eating style
• cooking dissertation
• SAFAVID