TEHRAN – A culinary tour was held to help foreign students from Kermansha to accustom themselves to spring plants and cooking, the head of Kermansha’s cultural, social and sports departments said.
Iman Derakhshi told Isna that Kermanshah is the 37th UNESCO creative gastronomic city, so it could be unique, and it names spring plants and dishes as one of its abilities.
Given the special geographical conditions and topographical conditions, various spring plants have grown in Kermansha, adding, “Some of these plants have been added to the table in food form since ancient times.”
This has provided a high degree of diversity in culinary tourism during the spring, he noted. Therefore, efforts have been made to introduce this capability to domestic and international tourists, he added.
“We set up an agenda to host culinary tours with a focus on spring plants and cuisine. It was held last year in Dala Hu with the presence of media people and tour leaders.”
This year, a culinary tour was held for foreign students studying at Kermansha University, adding that 35 foreign students from Raj University and Kermansha University of Medical Sciences took part in the event.
He explained that the foreign students are from Nigeria, Iraq, Syria, Afghanistan and Pakistan.
After completing his studies and returning to his country, Derakhshi expressed his hope that foreign students will become ambassadors to introduce Kermanshah Culinary Cultional and Tourism.
He said the culinary tour was held in the village of Kortavij in the dinner district of Sane city.
During the full-day tour, foreign students were used to spring plants such as Champ, Pagare, Artichokes, Rhubarb, Begneuches (Mountain Pistachio), and Kolanese, as well as the various dishes made with them, soups, breads and pickles.
Experts say food is not just an organic product with a biochemical composition. However, for members of each community, food is defined as a cultural element.
Apart from its rich history and culture, Iran has long been a great destination when it comes to gastronomic tourism.
Iranian cuisine, usually dominated by fragrant herbs, varies from region to region. It mainly emphasizes freshness, tasty and carafeness.
KD