The Iranian culinary heritage and its Transformation from beginning till today

This article examines the characteristics of the Iranian cooking school as a cultural product from the Sassanid to Safavid period. References are mostly written in Persian as reports (such as Khūsrō-ī Kavātān and his page), poetries (dīvān of Boshaq atema), cookbooks (Mādatolhayāt, jāme’ossanāye’e, kārnāmeh) and some painting and potteries which remain from medieval Iran. Despite Arab and Mongolian invasions (7th and 13th century), this cultural movement kept growing and making influences on the other neighboring cultures. Although after the Safavid period the inner development started slowing down while changing its productive pattern. Consequently, the article inquires the connections between the heritage of this culinary culture and Iranians contemporary cooking.