The book Ketāb-e Mostatāb-e Ᾱšpazῑ, 1965 pages, published in two volumes, is written by the eminent translator, Najaf Daryabandari. In the first volume, dealing with "the schools of Cooking'', the writer discusses in ten chapters the Cooking traditions of the most important countries including Iranian, Chinese, Roman, Hindi, Turkish, Arabic, Spanish, Italian, Japanese, Russian and French. In the section on Iranian Cooking, the most important sources have been introduced. What distinguishes this book from other Cooking books is its fluent style of writing, making frequent use of original Persian words and expressions. The other advantage of the book is that it not only offers recipes for a great number of dishes from various countries, but also explains the origin of the use of each dish and the rituals associated with it.

Pulses form stable dietary components for majority of population across the world. Different people consume pulses in different ways like Uncooked, Soaked, and cooked or only cooked without soaking. All these processing techniques lead to changes in the nutritional value of the pulses. Studies have also reported that in addition to nutritional components like Proteins, Carbohydrates, and fats, pulses also contain anti-nutritional components like Lectins, Tannins, and Polyphenols that greatly interfere with digestion of pulses in the human intestine. Hence in the current study a comprehensive review is being compiled to evaluate the nutritional and antinutritional aspects of pulses and effect of processing methods on invitro protein and starch digestibility of the pulses.

The cultural life of Iranian society has been linked to various kinds of celebrations and festivals which have formed Iranian identity throughout the history. Social customs and traditions are intangible assets of cultural heritage, along which carry logical reasons and deep meanings. The ritual of Samanu Cooking is one of these intangible cultural legacies, which also has a particular place in Iranian culture. Samanu is one of the famous foods made of germinated wheat and water. Samanu tastes sweet, and its color is dark brown. The taste of it is quite natural. According to Iranian beliefs, Samanu is the symbol of blessing, fertility, and strength,thus, it is one of the main items included in Nowruz Haft-Sin as well as in religious offerings. The Cooking ritual of Samanu is held variously in different parts of Iran. Preparing and Cooking Samanu is a long and hard process and done in different ways. The present article has explained the way this ritual is held in Kashan through a descriptive-analytical method. By examining the process and traditions of this ritual, the social and religious functions of Samanu have also been discussed. The results of this study have shown that Samanu Cooking is an old tradition among the people of Kashan and has had a strong effect on their beliefs so much so that they have placed Samanu as a symbol of blessing in Nowruz Haft-Sin and in their religious offerings to Fatima, The daughter of Prophet Mohammad.

In this study, we improved different rice Cooking methods to reduce the sugar in rice. The improvement of jasmine rice will lead to the development of products suitable for people suffered from diabetes. The aim of this investigation was to study the method of Cooking rice to reduce sugar amount and study the sensory properties of jasmine rice. Jasmine Rice brand of Royal Umbrella were cooked with five different methods, then the Glucose Tolerance Test measured sugar content, and taste acceptance was measured. Jasmine rice was soaked before Cooking and had the least sugar out of all five Cooking methods at 0.04%. The soaking made the rice sticky and softer than Cooking rice with a normal rice cooker (hot). The hardness was 19.71 ± 0.73 (N) and 23.73 ± 2.60. The difference was statistically significant (p < 0.05). Sensory quality tests and acceptance of jasmine rice Cooking were found to be depending on soaking the rice before Cooking. The sugar content, sensory qualities, and acceptance of jasmine rice Cooking were found to be depending on soaking the rice before Cooking. Soaking jasmine rice before Cooking effectively decreased sugar levels while preserving its sensory properties and overall taste. This technique can be beneficial for individuals who have diabetes or are interested in reducing sugar intake. It is worth mentioning, however, that this method results in a stickier and softer texture than traditional rice Cooking methods.

In this study, the effect of Cooking and pre-Cooking methods was done on quality and sensory factors of peeled and un peeled whiteleg western shrimp. Free fatty acids, pH indices, TBARs, volatile nitrogen bubbles (TVB-N) and sensory factors such as tissue, Odor, taste were evaluated during 16 days of storage at-18 °,C. Cooking and pre-Cooking of shrimp were done by boiling, in which the shrimp was heated to 80 °,C for 5 minutes to Cooking and 3 minutes to pre-Cooking. According to the results, the lowest and the highest amounts of Thiobarbituric acid in peeled shrimp (1. 57 ±,0. 05) and Cooking unpeeled shrimp (2. 19 ±,0. 01) were significant (P <0. 05), for the pH of the Raw treatment peeled shrimp (6. 66 ±,0. 03) and Cooking unpeeled shrimp (7. 50 ±,0. 04) were significantly different (P <0. 05), for TVB-N index, crude treatment with skin (23. 10 ±,1. 21) and cookking unpeeled shrimp (33. 50 ±,0. 97) with a significant difference (P <0. 05) and for the FFA index, treatment unpeeled cookinng (1. 54 ±,0. 01) and raw without skin (1. 97 ±,0. 07) with a significant difference (P <0. 05). The study of sensory indices showed that heating would maintain the quality indices during the maintenance period