About the Author

Saman Hassibi was born in Tehran, and has lived in Norway for five years as well as in Iran for most of her live. She currently lives in Christchurch, New Zealand, where she is studying for a PhD in Culinary History, and the Cultural and Social Aspects of Iranian Food. She has also prepared for publication 'The Science of Cookery - a treatise from the Qajar Era in Cookery' which will be published in Tehran. Amir Sayadabdi is also studying for a PhD in Iran and Cookery, and currently resides in Christchurch, New Zealand.