Published on : Tuesday, November 9, 2021
Due to its wide diversity related to ethnicity and religion, the province of Iran has huge capacity for preparing and cooking widely assorted food, Jalil Jabari explained this on Sunday.
As Iran shares its borders with three international countries, it also has the possibility to draw several travelers from all over Iran and adjacent countries every year by developing food tourism, the official added.
While traveling, tourists enjoy local foods and in this regard, West Azarbaijan can be that best place to satisfy the cravings of holidaymakers by investing their quality time in this sector, he noted.
“In order to achieve this goal, a variety of food festivals will be held to introduce various types of sweets and traditional foods from the province to the public,” he mentioned.
He explained that the skills of making local foods of Iran Ashi, Diushab Halvasi, Yarmashilesi, and Gildik Ashi are among the provincial elements recently added to the National Intangible Cultural Heritage list. In 2020, Iran joined an online campaign introduced by the World Tourism Organization (UNWTO) to promote gastronomy as an essential part of tourism.
Experts have stated that food is not only an organic product with biochemical compositions. On the other hand, members of each community have defined food as a cultural element.
Typically Iranian cuisine is dominated by fragrant herbs. It differs from one region to another and principally accentuates freshness, deliciousness, and colorfulness.
For the country, its cooking can be seen as a metaphor in itself: It’s tart, sweet, fragrant, and vastly complex. It’s one of the oldest in the world, yet mainly obscure, culinary landscapes, with roots dating back to the ancient Persian Empire.
Tags: West Azerbaijan