The Birth of “Art of Cooking”
Roza Montazemi’s interest in cooking was deeply intertwined with her passion for education and empowerment. In 1343 (1964), she published the first edition of her book “Art of Cooking.” This initial version contained 600 meticulously crafted recipes that showcased both traditional Iranian dishes and a selection of international cuisine. Montazemi’s work was not just a collection of recipes; it was a comprehensive guide to culinary arts, aimed at educating Iranian women and helping them master the skills of cooking.
One of the most remarkable aspects of Roza Montazemi’s work was her independence. Unlike many authors who rely on publishing houses, Montazemi took it upon herself to publish and distribute her book. She would sell the book directly from her home, a testament to her entrepreneurial spirit and commitment to her work. This direct approach allowed her to build a personal connection with her readers, many of whom would attend her cooking classes.
Impact of the Revolution
The Iranian Revolution of 1979 brought about significant social and political changes in the country, many of which had profound effects on the daily lives of Iranian citizens, especially women. The revolution led to the closure of many businesses and institutions, including those run by women. For Roza Montazemi, this meant the end of her public cooking classes, which had been a source of both income and influence.
However, Montazemi’s resilience shone through during these challenging times. With her cooking classes no longer an option, she focused solely on the sales of her book, “Art of Cooking.” The book became her primary means of livelihood, and she continued to sell it from her home, adapting to the new socio-political landscape while ensuring that her work remained accessible to the public.