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Ira, Bazaar of Isfahan


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Recebi da amiga Elaine, compartilho.

Published in: Self Improvement, Business
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Ira, Bazaar of Isfahan

  1. 1.
  2. 2. The Bazaar of Isfahanor Isfahan Bazaar is ahistorical market inIsfahan, Iran, one of theoldest and largestbazaars in the MiddleEast, dating back to the17th century. Thebazaar is a vaulted two-kilometre street linkingthe old city with thenew.Supranumit perlaPersiei, Esfahan estemândria întregii ţări şiunul dintre cele maireprezentative oraşeislamice din lume.Bazarul său este unuldintre cele mai mari dinOrientul Mijlociu şidatează din secolulXVII, mai mult de 2kilometri de străzi
  3. 3. Imagine InternetThe bazaar can be entered at dozens of points along its winding route, but the main entrance is via theQeysarieh Portal at the northern end of Imam Sq. the high gateway is decorated with tiles and, higher up,frescoes by great Reza Abbasi, depicting Shah Abass war with the Uzbeks.Intrarea în marele bazar, pe latura de nord a Pieţei Centrale din Esfahan a fost decorată cu frescă. Bazarulacoperit are cam 2 km şi leagă noul Maidan (Piaţa Centrală) cu cel vechi, de lângă Moscheea de Vineri
  4. 4. “ mother taught methat tea drinking is likekissing”....
  5. 5. Many researchers believe that the bazaar isone of the most important achievements ofPersian civilization. After the occupation ofIran by Muslims, Iranian built several bazaarsin different Islamic areaMulţi cercetători cred că bazarul este unadintre cele mai importante realizări alecivilizaţiei persane. După cucerirea Iranuluide către musulmani iranienii au construitmulte bazare în diferite zone ale ale
  6. 6. Candied sugar has its origins in India and Iran. The Persianword for rock candy is "nabaat". Clear, saffron-coloured rocksof sugar, nabat looks like stack of amethysts waiting to bepolished for the fingers of the wives of desert princes.Zahărul candel este originar din India şi Iran. În persană senumeşte „nabaat” şi arată precum pietrele preţioaseaşteptând să fie lustruite de degetele femeilor prinţilordeşertului.
  7. 7. Rock candy is an important part of the tea culture in Iran wherethe sugar is placed in the mouth as unsweetened tea is drunk.Zahărul candel este o parte importantă în cultul ceaiului în Iranunde se pune bucăţica de zahăr în gură în timp ce bei ceaiul Crystallized ginger is roasted, mixed with fine sugar, the face have ice sugar. its tender, sweet, with fresh ginger..
  8. 8. Trestia de zahăr se cultivă în Iran încădin mileniul întâi înainte de Hristos.
  9. 9. Sugarcane cultivation has a long history in Iranand according to most researchers and historians;it goes back to the first millennium B.C.
  10. 10. The wonderful smell of thespice stalls in the Bazaarperfume the area all around.
  11. 11. Nice display of spices at the bazaar in Isfahan. The 7 spices are turmeric,ginger, cinnamon, cumin, green cumin, red pepper, black pepperCondimente asortate
  12. 12. dried pink rose buds and petalsPetale şi muguri de trandafir
  13. 13. Drinking rose petal tea is reported as helpful for those withrenal problems, coughs, colds and general health complaints.Extensively used in aromatherapy where it has claimed thegrand title of the ‘queen’ of the botanical world rose-water isused to alleviate general malaise, depression, eczema,frigidity, mature skin, menopause and stress.
  14. 14. Dates and fruits from all parts of Iran are on sale in almost every street.Spices, dried flower petals, herbs and dried fruits are piled in to copperbowls in a mini-mountain range of brilliant colour, while tea, rice andother dried goods are displayed in sacks and boxes
  15. 15. It all looks so fresh and bursting with flavour -and it is.
  16. 16. Iran is one of the largestproducers of pistachio in theworld. Raisins, figs, dates, andbarberries are the other majorexport-bound dried fruits of Iran.
  17. 17. Saffron is the flavour of Iran, and if youwant to cook Iranian dishes at home, youshould also look out for dried limes
  18. 18. mixture of nuts and seeds simmered in water and lime juice then salted
  19. 19. Dried rose petals are used extensively across Persian cuisine for taste and decoration. Rose petals are used forsweet dishes mainly such as Ice cream, jams, sweet pastries and as a cordial. Ground they can used to decorate ricefor example and it is an ingredient of advieh used in preparation of meat dishes.
  20. 20. Solid marmalade
  21. 21. in Iran nuts and seeds: almonds, pine nuts, pistachios,walnuts, sunflower seeds, sesame seeds are roasted inlemon juice or simmered in water and lime juice then
  22. 22. Iranian tea is excellent - large, loosely rolled leaves, it makes a very smoothbrew that doesnt ever seem to get the harsh stewed taste that can maketea unpleasant. You only need a small amount to make a really good brew.
  23. 23. The country exported 140,000 tons ofpistachio to China, Arab countries, Russiaand European states. Europe, Arab states,North Africa and Canada are the mainexport destinations for Irans 80,000 tons ofdates and 90,000 tons of raisins.
  24. 24. Saffron spice is the dried yellow / orangestigmas that are detached from theharvested saffron crocus. The saffroncrocus has purple flowers and comes intobloom only once a year in September.Due to the fragile nature of the stigmas ofthe crocus that are 3 to 4 cm in length, thestigmas must be hand removed and alsofor the harvesting of the crocuses this isdone by hand as well because a machinewould decimate the delicate petals of theflower.This most labor intensive methodnecessary to produce saffron spice makesthe price very high. An unbelievable yettrue fact is that saffron price is in fact byweight more expensive than gold. Peoplewho buy saffron know that you get whatyou pay for regarding saffron quality of thisspice really is second to nothing.
  25. 25. After harvesting the stigmas from the plant the blossoms are thrown away, so quite a largeamount of waste compared to just 3 stigmas that are produced by each saffron crocus.Saffron farming worldwide is carried out by small farms, not by co-operatives and not bycorporate bodies.
  26. 26. Research and documentation show that the foothills ofthe Zagros Mountains in Iran are the native lands ofsaffron. The oldest records about the usage of saffroncome from the period referred to as the Achaemenidera where all of the food products that were used inthe palace kitchen in that time are inscribed on a pillar.According to these inscriptions, one kilogram ofsaffron was used each day in the palace kitchen.
  27. 27. Almost all saffron grows in a beltbounded by the Mediterraneanin the west and the ruggedregion encompassing Iran andKashmir in the east. The othercontinents, except Antarctica,produce smaller amounts. Some300 t (300,000 kg) of driedwhole threads and powder aregleaned yearly, of which 50 t(50,000 kg) is top-grade "coupe"saffron. Iran answers for around80% of global production andexports much of it
  28. 28. Despite Iran contributing to80% of global production,Spain dominates the saffronmarket. The European countryonly produces 12% of worldsupply, yet it holds the title forone of largest exporters of thespice.Its more appropriate,however, to refer to Spain asthe largest re-exporter ofsaffron, considering it importsnearly half of Irans totaloutput, then repackages thespice under its own brandnames and sells it to theworld.The biggest losers in the game are saffron farmers, with 600,000 quitting the trade andmoving to more urbanized settings in search of work. Saffron profits continue todwindle, as producers try to compete with re-exporters, minimal state assistance,outdated technology, surplus in supply, higher production costs, and otherenvironmental factors. Inadequate packaging and weak international marketing havealso served as obstacles to promoting Iranian saffron in the global arena.
  29. 29. Iran Text : Internet Pictures: Sanda Foişoreanu Nicoleta Leu Internet: slides 3, 31-35 Arangement: Sanda FoişoreanuSound: Ardavan Kamkar - Over The Wind - Zagros