INSUBCONTINENT EXCLUSIVE:
designed by a group of young architects, were explained by Ali Jabbarizadegan, head of the group.He told ISNA that bread has been considered
a symbol of sustenance in Iranian culture since olden days
If people see a piece of bread on the sidewalk, they respectfully pick it up and place it somewhere where it won't be trampled, he
added.Jabbarizadegan, who is also a university architecture lecturer, mentioned that National Museum of Bread, which has been designed by
young architectures including Sahar Riahi, Ali Hosseinzadeh, Pendar Atarod, Mohammadreza Eftekhari, Amin Safa and Parinaz Misaqi, creates an
corridor of bread taste, and the hall of the aroma of bread, which engages the auditory, touch, taste, smell, and sight senses of the
clients respectively.Pointing to bread as the staple diet of Iranian people, he said the traditional bread baking method includes baking in
along with the current flatbreads such as lavash, sangak, taftoon, and barbari in the museum, he said.He continued that the museum includes
pavilions for showcasing industrial breads, a space to stop and listen to memories, a place for introducing different combinations with
traditional bakeries, and compare the differences between them in a live workshop, he added.Iranians eat bread a lot, ranking among the
literary men, both modern and classics such as Ferdowsi, Khwaja Abdullah Ansari, Rumi, Saadi, Ebne Yamin, Saib Tabrizi, and Sohrab
1651.The traditional Persian cuisine is interwoven with a wide variety of breads due to two main reasons
Firstly, bread is considered as the main food of the Iranian people and its consumption in the daily diet is very common
Secondly, Iran is an integrated country that accommodates various ethnic communities.KD
This article first appeared/also appeared in Tehran Times
