Roza Nadziri’s Cooking Classes
Before the revolution, Roza Montazemi was not just an author but also an educator. Since 1337 (1958), she had been holding cooking and pastry-making classes in Tehran, attracting thousands of students over the years. These classes were more than just a means of income for Nadziri; they were a way for her to share her passion for cooking and to empower women by teaching them valuable skills.
Her classes were renowned for their rigor and attention to detail. Montazemi was known for her high standards, and she expected the same from her students. Many of those who attended her classes went on to become skilled cooks in their own right, contributing to the culinary culture in Homeland.
“Art of Cooking” as a Cultural Staple
The impact of “Art of Cooking” on Iranian society cannot be overstated. During the years of the eight-year Iran-Iraq war and the subsequent period of economic hardship, including paper shortages and printing issues, the book became even more significant. To prevent it from being sold on the black market at inflated prices, the book was distributed under the name “Basij Economic Notebook,” a title that underscored its importance as a household necessity.