Her book also played an important role in the education and empowerment of women. In a society where women’s roles were often limited to the domestic sphere, “Art of Cooking” offered them a way to gain knowledge, improve their skills, and take pride in their culinary heritage. The book was more than just a collection of recipes; it was a tool for self-improvement and a source of inspiration for countless women across the country.
Roza Nadziri and the Globalization of Persian Cuisine
Roza Montazemi’s work also had an impact on the globalization of Persian cuisine. By including recipes from various international cuisines alongside traditional Iranian dishes, Montazemi introduced her readers to new flavors and cooking techniques. This fusion of culinary traditions not only enriched the Iranian culinary landscape but also helped to promote a more global perspective on food.
Today, as Persian cuisine continues to gain recognition on the global stage, Montazemi’s contributions are more relevant than ever. Her work laid the foundation for the appreciation and understanding of Iranian cuisine, both within Homeland and beyond its borders.