We must eat to live but each of us has different food preferences. By knowing & understanding people's food habits we are able to understand how people live.

Iranian people look at food in three different ways for many centuries; medicinal, philosophical & cultural.

Physicians & philosophers considered food & beverages as the main factor to revive body. Consuming food is a way of weakening or strengthening human character.

* The ancient philosophy of cold and hot food is linked to ancient Zoroastrian religion of the Achaemenian and Sassanid. This philosophy once was shared with other civilizations including China, India, and the medieval West. From region to region, the classifications may vary. In general, animal fat, poultry, wheat, sugar, some fresh fruits and vegetables, and all dried vegetables and fruits are considered as hot. Most beef, fish, rice, dairy products, fresh vegetables and fruits are considered as cold. Based on your nature, season or illness, you eat cold or hot foods. Even today, the way foods are combined and served takes into consideration. For instance, walnut, a hot food is combined in a dish that includes pomegranate, a cold food, to make the dish balanced and delicious.

* From cultural aspect, food was considered to be an art providing enjoyment to both body and mind.

* Iranians refined the taste and flavor of food and how it is presented although it still retains roots in its ancient sources. Iranians cook based on what is in season so the food is as fresh and as best quality as it can be. Fragrance during cooking and at the table plays an important role, the same as the taste. Presentation of food is a major factor. Food is garnished so that it pleases the eye.

* Iran was first to use many common herbs such as basil, mint, cumin, cloves, and coriander. Many different foods originated or introduced in Iran such as oranges, pistachios, spinach, saffron, sweet and sour sauces, kabobs, almond pastries, etc. The domesticated goat is believed to have originated in Persia. The goat's ability to subsist in sparse vegetation made it ideal for domestication by nomads. There are still many nomads herding goats and sheep in Iran today.

* Women have had a great influence in the history of cooking in Iran. The best chiefs were women. From the palaces of Persian kings to the average housewife, women have had fabulous skills in the preparation of food. Therefore, homemade food is precious and more appreciated than that of food prepared in a restaurant.

* Throughout the history, the art of Persian cooking expanded to all the Middle Eastern countries such as Turkey, Iraq, Armenia, & Syria. Today, when dishes are made, culinary history of Persian cooking is noted.

* Like other countries, special foods are prepared for different occasions, i.e. weddings, funerals, birthdays, Persian New Year, religious & historical feasts, formal & state gatherings.

An Iranian dinner event with Salad, Dolma, Chello (white rice), Zereshk polo (special rice made with barberries), Chicken Kabab, BBQ tomatoes and different Khoreshts (curry).