Is food cheap in iran?
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Details about, is food cheap in iran?
The connection between food and tourism is an inseparable connection. Because every tourist travels to different places, he wants several meals at his destination, but food tourism is a style of tourism that has received more attention in recent years. In this style of tourism, the tourist travels to different countries and experiences the taste of local and unique food in that country. But this experience is beyond taste. In fact, food is a way to present the culture and customs of the host country to the tourist and plays a very important role in understanding the culture of a community.
Iran also has a high diversity of food due to the diversity of climate that has led to the existence of diverse food and also having different ethnic groups with their own culture and customs. This food diversity can be a good platform for the growth and development of food tourism in the country. Iran has more than 2500 types of food and 109 types of drinks and types of bread and sweets, the experience of each of which is attractive and tempting for domestic and foreign tourists. Also, the cheapness of food in Iran adds to its popularity.
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The place of food in Iranian culture
Iran has always been considered as the cradle of culture and civilization that also has a historical background. But we may have forgotten that there are delicious and varied foods in our country. Iranian cuisine is very special and tempting, as it is part of the cultural attractions of different parts of the country. Is it possible to find someone who does not want to try our yogurt broth and curd broth (swallowing soup) in West Azerbaijan province or Tabrizi meatballs and Omaj soup in East Azerbaijan province. Sohan, soup and broth of Qom, stew with plums, Halim eggplant and sweets of Kolompe, Kamaj, Nan Charkhi, Cumin, Qavoot and pistachios of Kerman are definitely worth a try. Apart from these various flavors, we go to Fasanjan with duck meat, grilled eggplant burani, yogurt and sour Mazandaran kebab, shish Andaz, Baqlaqatooq, Mirza Ghasemi, caviar cutlet, cultivated olives and ginger halva.
All these foods that were mentioned along with Tehchin and Chartmeh pilaf, Chaharmahal and Bakhtiari and Kachi Semnan, stew sliced almonds, kebab ribs and cutlet of Paghazeh, rice bread and Kermanshahi oil and Ash Doogh, pilaf Qaisi and honey Ardabil and Kebab, Samboseh and Falafel, Fish roe and Ranginag Khuzestan are among the food tourist attractions in Iran that it is impossible for anyone to pass by easily. Perhaps this is why Iranian and foreign tourists and activists in this field believe that Iran is colorful.
Food in iran
Food tourism in Iran
Today, the food and food industry has a special place and most restaurants, hotels and resorts promote their food culture. Iran’s ability in the field of food diversity can be influenced by the geographical characteristics of the country and the ethnic and racial diversity of Iranians. In other words, due to the existence of special pastures and climatic conditions and the possibility of growing plants and livestock, the broths of northwestern Iran are unique. In the central regions of Iran, which have a dry climate, more dried vegetables are used, and in the south of the country, due to the sea and ocean, most seafood is popular.
Food tourism
Why is it important to pay attention to food tourism?
Asked why it is important to pay attention to food tourism, a tourism studies expert said: “Significant turnover and significant economic returns are the most important reason that justifies special attention to this area, while, given this issue, domain tourists They will have a wider range of food choices, which will increase the attractiveness of the trip. By purposefully pursuing and institutionalizing this approach, inter-provincial food tourism is formed and then, while attracting the tastes of the people of our country, the original Iranian flavors beyond the borders of the country also flourish. Food tourism paves the way for the development of the local economy and job creation in disadvantaged areas. In addition, the use of local foods, which are often healthy and organic, also reduces the risk of food poisoning during travel, which is a matter for consideration.
