Jean Bottera, ”The Oldest Cuisine in the World”, 2011 was the topic of an earlier blog post. 
Here I present: Naz Deravian, “BOTTOM OF THE POT: Persian Recipes and Stories”, 2018.
INTRODUCTION.
Naz Deravian, “BOTTOM OF THE POT: Persian Recipes and Stories”, 2018 is a cookbook of three-hundred seventy-three (373) pages of twelve (12) chapters (plus prologue).. The “table of contents” of the book is shown BELOW.
TABLE OF CONTENTS.
0. PROLOGUE
1. INTRODUCTION
2. MAZEH: Appetizers & Accompaniments.
3. AASH: Soups.
4. RICE TAHDIG & GRAINS.
5. KHORESH: Stew.
6. NAAN: Bread.
7. KOOKOO: Iranian Frittatas & Egg Dishes.
8. MEAT, FISH & VEGETABLES.
9. STUFFED &
10. DRINKS.
11. SWEETS.
12. EPILOGUE.
COMMENTS.
Naz Deravian writing a Persian cookbook requires a historical setting for the recipes. Persepolis PERSIA became the largest world city in 550 BC with a population of 100,000 people (listed BELOW). Chelow Tahdig is the national dish of Iran, and it is steamed rice with a scorched bottom. “Bottom of the Pot” referring to Chelow Tahdig is the title meaning of the cookbook. The ancient world culinary traditions are in Persian cooking. Pataliputra, INDIA 300 BC 200,000 people was the largest city in the world after Persepolis PERSIA. In Pataliputra INDIA the population was vegan following the vegetarian Buddhist culinary traditions. Persian cookery has influences from many traditions.
WORLD LARGEST CITY.
Jericho, West Bank 7,000 BC 1,000 people.
Chatalhoyuk, Turkey 6,000 BC 3,000 people.
Uruk, Mesopotamia’ 4,000 BC 5,000 people.
Dobrovody, Ukraine 3,800 BC 10,000 people.
Uruk, Mesopotamia’ 3,300 BC 14,000 people.
Memphis, Egypt 3100 BC 40,000 people.
Akkad, Mesopotamia’ 2240 BC.
Lagash, Mesopotamia’ 2075 BC.
Ur, Mesopotamia’ 2030 BC 65,000 people.
Thebes, Egypt 1980 BC.
Babylon, Mesopotamia’ 1770 BC.
Avaris, Egypt 1670 BC.
Memphis, Egypt 1557 BC.
Thebes, Egypt 1400 BC.
Nineveh, Mesopotamia’ 668 BC.
Babylon, Mesopotamia’ 612 BC 100,000 people.
Persepolis, Persia 550 BC.
Pataliputra, India 300 BC 200,000 people.
