Toyoko Morita: Iranian arrivals to ancient Japan

The article below is by Toyoko Morita and originally appeared in the Encyclopedia Iranica. Morita’s article was originally published in print on December 15, 2008 and last updated on April 10, 2012. This article is also accessible in print Vol. XIV, Fasc. 5, pp. 558-560 and Vol. XIV, Fasc. 6, p. 561). The version published below has embedded photographs, paintings and accompanying captions that did not appear in the original Encyclopedia Iranica publication/posting. these a combination of lecture slides from Kaveh Farrokh’s Fall 2014 course at the University of British Columbia’s Continuing Studies course entitled: “The Silk Route: origins & History“, previous postings as well as a single image from the public domain.

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The first mention of Iranians (Persians) coming to Japan can be found in the Nihon Shoki (Chronicles of Japan), one of the earliest Japanese historical sources, completed in 720 C.E. It records that in 654 C.E. several people arrived in Japan from Tokhārā (Aston, pp. 246, 251, 259). Though there is some controversy about the location of Tokhārā, some scholars have claimed the name to be a shortened version of Toḵārestān, which was part of the territory of Sasanian Persia (Itō, 1980, pp. 5-10).

Fresco along the Tarim Basin, China depicting an Iranian-speaking Buddhist monk (Kushan, Soghdian, Persian or Tocharian?) [at left] instructing a Chinese monk [at right] on philosophy (c. 9th-10th Century). Iranian peoples of Central Asia were the link between Asia as a whole and the civilizations of ancient Iran, notably Sassanian and post-Sassanian culture(s). Open and tolerant, the Soghdians, Kushans, Tocharians, etc. established a sophisticated literature and urban culture (Lecture slide from Kaveh Farrokh’s lectures from the course “The Silk Route: origins & History“).

Elsewhere in the Nihon Shoki, it is mentioned that in 660, when an Iranian (Persian), whose name was Dārā, returned to his country, he left his wife in Japan and promised the Emperor that he would come back and work for him again (Aston, p. 266; Imoto, 2002, pp. 58-60).

One of Kaveh Farrokh’s  lecture slides at UBC (University of British Columbia) outlining the influence of Sassanian arts on Japan (Source: Lecture slide from Kaveh Farrokh’s lectures from the course “The Silk Route: origins & History“).

In the 7th to the 9th centuries, foreigners—then known in Japanese as toraijin—were coming to Japan mainly from Korea and China, bringing with them technology, culture, religion (Buddhism), and ideas. Eastern Asia, especially the Tang Dynasty of China (618-907), had socio-economic networks with many regions of the world, including southern and western Asia.

An enduring Sassanian legacy in Japan: the Biwa and its ancient Iranian ancestor, the Barbat (Source: Lecture slide from Kaveh Farrokh’s lectures from the course “The Silk Route: origins & History“).

Chang’an (present-day Xi’an), the capital of the Tang Dynasty, was an international city with people from various countries, including Iranians (Persians), some of whom traveled further to Japan. Iranian names are to be met with in historical documents, and one can find some influence of Persian culture in the architecture, sculptures, and also in the customs and old Japanese rituals at that time. For example, some scholars have claimed that there is some influence of Persian culture in the Omizutori ritual held every February at Tōdaiji temple in Nara (Itō, 1980, pp. 125-33).

A photo of the Omizutori ritual held on March 9, 2007 in Nara, Japan (Source: “ignis” in public domain). Note that these are monks carrying torches across the balcony of the structure. This may perhaps bear echoes of ancient Zoroastrian or related mythological influences bought over by Iranian-speaking arrivals to ancient Japan.

The oldest document in Persian, which is preserved in Japan, was procured by the Japanese priest named Kyōsei (1189-1268) from Iranians (Persians) during his trip to southern Asia in 1217. Thinking they were Indians, the priest asked them to write something for him as a keepsake. However, after his return to Japan he found out that they were not Indians, because no one could understand what the writing meant. This document—a single page—was discovered in the late 20th century, when it was established that it is written in Persian and contains a line from Abu’l-Qāsem Ferdowsi’s Šāh-nāma (qq.v.), a line from Faḵr-al-Din Gorgāni’s Vis o Rāmin (qq.v.), and a quatrain of unknown authorship (Okada, 1989).

Scientists have used infrared imaging technology to analyze carvings on a piece of wood from – century Japan. The writings on the wood appears to name a Persian mathematics lecturer who worked at a facility in a millennium ago Japan where government ministers were trained in the former Japanese capital of Nara for more on this click here

Notes on Iranian Cuisine

The article below by Maryam Ala Amjadi on Iranian Cuisine was originally printed in the Tehran Times on September 4, 2011. Kindly note that the pictures and captions posted below did not appear in the original Tehran Times publication.

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An incredibly wise man and a passionate food lover once opined that if the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is to prepare them well and serve them with ceremony. This axiom of festive spirit is perhaps the most evident feature that lies at the core of Iranian culinary.

Enriched with a colorful and yet a healthy diversity of dishes that are peculiar to various regions of this country, Iranian food is highly popular in the east and the west for its freshness and deliciousness. The Persian kitchen has the ability to retain its uniqueness by preparing meals within a range of subtle and yet contrasting flavors, such as a combination of sweet and sour or mild and rarely, spicy.

Ash-e-Anar[Click to Enlarge] A bowl of Ash-e Anar known for its unique taste made with pomegranates (Picture Source: Public Domain).

Generally, in Persian cooking food is not overpowered with spices. While herbs, spices and sometimes fruits are used for seasoning and garnishing, the flavors are quite subtle and delicate as in the design patterns of a Persian carpet.

Persian cooking largely relies on rice as one of the main ingredients, which is an affordable and readily available staple in everyday diet. A typical Iranian meal is often a full plate of chelo (plain cooked rice) topped with vegetables, meat or fish. The mild flavor of rice provides a delightful contrast to the seasoned meat and vegetable toppings.

 Dolmeh Kadoo[Click to Enlarge] A vegetarian delight: the Dolmeh Kadoo (stuffed squash in the Persian style) (Picture Source: My Persian Kitchen).

Another staple food of Iran is naan (bread), typically a round, flat bread that can either be baked or cooked over a bed of small stones. While in villages, locals make their own naan, several varieties of fresh-from-the -oven bread is easily purchasable at naan shops in the cities.

After lamb, which is Iran’s favorite meat, beef and chicken are commonly eaten in stews as well as in the form of the popular kabab (kebab) , which is actually meat grilled on a skewer. Fish is common as well, particularly in the North and the neighboring Caspian Sea towns where it is found fresh. In addition, there are a number of dishes prepared with a combination of herbs, grains, pulses, vegetables and even fruits.

 Persian CuisineThe diversity of Persian cuisine as displayed in the Ariana restaurant in London, England (Picture Source: Ariana Restaurant).

A bowl or platter of seasonal fresh fruits and dishes of herbs and vegetables which may be considered “exotic” (like dates and figs) in some other countries, are standard side dishes to most meals. They are also very creatively combined with meats in order to form flavored accessories to the main dishes. The dolma, for example, is one such dish. The term actually describes any vegetable or fruit stuffed with rice-meat mixture. The stuffed grape leaves are the most popular form of dolma.

Today, Persian cuisine is gaining popularity in multicultural cities and cosmopolitan arenas, particularly Los Angeles, Vancouver, Washington D.C., Toronto and London. These cities have significant Iranian population.

Some similar traits of Persian cookery can be found in the cuisines of a few other nations such as the Turks and the Greeks, mainly due to cultural and historical contacts among Iran and these nations. For instance, the kabab which is found worldwide today initially originated in Persia and was later on adopted by the Middle East and Turkey. There are of course many distinct features that set Iranian cuisine apart from other Middle Eastern food. First and foremost, Iran’s rich agriculture and diverse regional climates provide high quality food items and a natural wide diversity of herbs and vegetables. Iranian cookery, therefore, begins with high quality ingredients which preserve a strong natural taste, smell and texture. Secondly, most dishes are a work of art and delicacy and like other artistic works of this land, they are a little more time consuming in terms of preparation. Thirdly, the food is prepared fresh and served fresh. Fourth, less salt and oil are used in Iranian cooking as compared to other Middle Eastern cooking, a positive feature which makes Iranian cuisine, a healthy and hearty choice in one go. Moreover, side dishes shape a colorful panorama on the Iranian table. Spinach and yogurt, minced shallots in curd, lentil soup, a range of salads with olive oil and vinegar dressing, pickled fruits and vegetables peculiar to various regions of Iran are some of the side dishes that accompany the main edibles.

Sabzi-polo-Mahi[Click to Enlarge] Sabzi-polo Mahi (vegetable-seasoned rice and north-Iranian style fish filet) (Picture Source: Phancouver).

Rising above the ingredients of Iranian cooking, one can claim that food is undoubtedly a fundamental part of the Persian heritage. Each item is a tasty representation of geographical aestheticism in a range of colors and scents specific to those regions. Eating is associated with a great deal of social events, as in births, funerals, weddings and many other rituals that convince us of the fact that culinary traditions are intertwined with Iran’s history, religion, culture and even literature. Some ingredients are even used as metaphors in Iranian poetry and prose: Honey colored eyes, peach colored complexion, laughing mouth like pistachio, pomegranate colored lips, hazelnut-like noses, red apple cheeks, almond-shaped eyes and many others.

Deep dish delights at Persian Restaurants

Even through economic slumps, restaurants in Iran are an ever growing industry. After cafés, they are the most popular hangouts for the Iranian youth particularly in the capital. Moreover, with their tradition setting and unique ambiance, they are also a compelling tourist attraction both inside and outside the country as they generally observe the standards of cleanliness and hygiene.

Restaurants are majorly categorized by the type of dishes and services they provide. In a very typical and traditional restaurant, also known as sofreh khaaneh you can expect kabaabs done in a variety of styles: soft kababs, such as koobideh (minced meat kabab), pure meat kababs such as chenjeh (lamb chop kabab), bakhtiyari (a combination of roasted chicken and meat pieces on skewers) and a few others. These kababs as well as almost all stews are served with plain rice, side dishes and a popular yogurt based drink called doogh.

Kabab DishMixed Koobideh, Barg and Joojeh Kabab skewers served with rice (Picture Source: Reza Restaurant); for more on this culinary art, see “Iran’s favorite dish: the Chelo Kebab“…

Sofreh khaneh has flat wooden day beds with large cushions laid out for the diners to recline on as they eat. Sometimes the beds are laid out in a small garden. There are of course many restaurants that offer the same traditional food in the standard restaurant settings but for its relaxed and unique ambience, the sofreh khaneh continues to evolve into an even more popular place, where families and closed ones can bond over food.

Mastokhiar[Click to Enlarge] Persian appetizer (also a yoghurt-dip) called Maast-o Khiar which is a combination of cucumbers, raisins, walnuts, in a Persian-style yogurt (Picture Source: Debbie Ohi). 

Modern Pizzerias face the Kabab Tradition

The much younger generation, however, seems to have developed an increasing preference for fast food which has naturally resulted in the establishment of small and big fast food outlets, where one can usually find a variety of pizza, steak, hamburger, fried chicken etc.

Known humorously as ‘keshloghmeh’ (elastic loaves), a modified Persian word, pizza done in an assortment of styles and flavors, continues to remain a very popular fast food dish among young Iranians. Despite the allure, however, the youth still know where to turn if they are, in the long run, looking for wholesomeness and deliciousness in one plate: the gastronomic charms of the traditional Persian platter. Restaurants serving traditional Iranian dishes, like the cholo kabab are still the most crowded and favored places.

International cuisines are also currently in trend. Chinese, Japanese, Indian, Thai and Mexican food have become quite popular in recent years, primarily in Tehran.

Persian Pizza[Click to Enlarge] Persian-style “Pizza” from the eateries of Tehran (Picture Source: iFood.TV). There is fact a very large difference between the Persian Pizza and its classic Italian counterpart with respect to the base, toppings, etc. The “Persian Pizza” has become one of the most popular streets foods in Iran.

Facts about food and table manners in Iran

Fork and spoon are the main pieces of cutlery used at the Iranian table. A knife is rarely used at lunch or dinner.

When invited as a guest to lunch or dinner, expect to be offered second and even third helpings. Initial refusals will be assumed to be polite gestures (ta’arof, a sign of social decorum) and are taken mildly.

Iranians usually eat a handful of herbs and greens along with their meals. Known as sabzi khordan (edible greens) these herbs are typically a combination of chives, spring onions, mint leaves, basil, tarragon, radish, parsley and dill, often along with handful of walnuts, naan and a piece of feta cheese.

In most modern house settings food is eaten at the table but in a more traditional atmosphere, sofreh (table cloth like garment) available in a range of material and design pattern is spread on a Persian rug or table. Even in modern houses, some meals are still served on the floor and the sofreh is spread on the dining table.

There are four major types of flat breads (naan) and about ten types of unflat and sweet breads available in various shapes and sizes in the art of Iranian bakery.

Naan e Barbari[Click to Enlarge] Naan-e Barbari (Picture Source: Food and Wine).

Iranians revere bread to a great extent and do not discard or throw away stale bread along with other trash. Leftovers are usually disposed in separate containers. A practical way to refrain from unwanted disposal of bread was the formerly popular custom of trading dried bread for salt or fruit baskets with hawkers who roamed around for this purpose, a tradition that has been fading out, but still in practice in rural areas.

Black tea is an all time beverage in Iran. It would not be an exaggeration to call it the national drink of the country. It is mostly drunk along with sugar cubes and on occasion with sweets. The sugar cubes are taken between the teeth and then the tea is sipped.

 Chai Irani-TS[Click to Enlarge] Traditional Persian Tea (Picture Source: Tumeric Saffron).

Lunch and Dinner: Rice, white gold on the Iranian dining table

Grown mostly in Iran’s northern Caspian provinces and prized mainly for its aroma, rice is indeed the jewel of Persian cuisine. What distinguishes Iranian rice dishes is the range of methods in which this ingredient can come to life in a Persian kitchen. Iranians consume rice daily in ways that somehow elevate it; sometimes it is as simple as boiling it in salt and oil and at times, it can be a ritual of running it half cooked through a sieve, throwing it back into the pot to fully steam and develop , then enriching it with a dash of saffron on the top and creating a golden crust (tahdig) at the bottom of the pot which comes out in different shapes and flavors, after the top of the pot is emptied and served, usually with a combination of another ingredient.

 TahdigThe Tahdig delicacy crust shaped around the rice in the form of a cake (Picture Source: YumSugar). There are in fact a large varieties of the Tahdig.

The main typical Persian dishes are a blend of rice with meat, chicken or fish but rice can also be prepared as the main dish per se: On occasion, Persian rice dishes are richly studded with fruits, nuts, herbs and spices but more than often, rice is seen as an a companion to other dishes.

 Khoresht-e Karafs

The Khoresht-e Karafs (Picture Source: Mastering Persian Cooking).

Another distinct feature in the tradition of rice eating as compared to rice eaters in the west that, when served with stew (khoresht) of either meat or chicken; rice is used as an edible bed where both items are mixed in proportion by the consumer before they are eaten.

The two main national rice dishes are chelo and polo (white rice alone or with addition of meat and/or vegetables and herbs).

Chelo Kabab-Tabriz[Click to Enlarge] Serving of fresh skewers of Čelow-kabāb in the city of Tabriz, Iran’s Azarbaijan province (Picture Source: Payvand News). Tabriz is famous throughout Iran for its culinary style of the Čelow-kabāb dish and is also known for having popularized this throughout the country as well. There are still traditional restaurants in Tabriz that serve skewers almost a meter long! For more on the Čelow-kabāb culinary arts see “Iran’s favorite dish: the Chelo Kebab” …

 

Persian Omelette[Click to Enlarge] Traditional Persian Omelette (Picture Source: Herald Sun).

Brief Notes on Spoons and Forks in Greco-Roman and Ancient Iranian Civilizations

Cutlery is one of the most important aspects of food consumption, as this technology helps limit the intake of bacteria and germs in the preparation, serving and eating of food. The end result of the benefits of cutlery is the increase of health which in turn results in higher human life expectancy. Spoons for dining dated to the 500s BCE (at the time of the Achaemenid dynasty) or earlier have been discovered in ancient Pasargadae, southwest Iran (currently housed at the National Museum of Iran).

Pasargadae Spoon

Achaemenid silver spoon with a curved swan’s head handle discovered at Pasargadae (mid-500s century BCE) (Source: David Stronach & Hilary Gopnik, Encyclopedia Iranica).

The cutlery discovered in Pasargadae appear to pre-date Greco-Roman cutlery by almost 1000 years.

Roman_Museum_099-Spoons

Roman spoons with swan heads (Source: Public Domain, photographed by Linda Spashett): note the remarkable resemblance between the Roman spoon and its Achaemenid predecessor.

The site of Pasargadae has also yielded evidence of the Achaemenids having used dining knives.

Dining knife-Pasargadae

Achaemenid silver dining knife discovered at Pasargadae (mid-500s century BCE), housed at the Uşak Museum of Archaeology in Turkey (Source: Ecuador-Comeze). Note that this, like the Achaemenid spoon, also has a swan’s (or duck’s) head.

The fork however is absent from the ancient Persian archaeological finds and is apparently a Romano-Byzantine invention dated to at least the 4th century CE. The fork then spread from the Romano-Byzantine Empire into Sassanian Persia. This brief description of the history of cutlery demonstrates the long-standing cultural links between the Greco-Roman and ancient Iranian civilizations.

Forks_Susa_Louvre_MAO421-422-431

Iranian bronze forks dated from the 8th – 9th centuries CE (post-Sassanian era) housed at the Louvre Museum in Paris (inventory MAO 421-422-431) (Source: Public Domain, photographed by Marie-Lan Nguyen).

Nidhi Subbaraman: Early humans in Iran were growing wheat 12,000 years ago

The article below by Nidhi Subbaraman first appeared in NBC News on July 4th 2013.

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Among stone grinding tools, clay figures shaped like humans and animals and carved bone artifacts, archaeologists have harvested ancient grains from an early human settlement that are preserved 12,000 years. The finds suggest that generations of communities were earnestly experimenting with plant cultivation since the last Ice Age, and that agriculture, which laid the foundations for later civilizations, emerged concurrently in a number of locations that archaeologists recognize as the “Fertile Crescent” of the near east.

Iran farming-nbcnews-2Wild barley was found in the sediments of Chogha Golan (Source: NBC News).

Since the early 1960s, when the first signs of farming were discovered in parts of Israel, archeologists have uncovered scores of ancient farming communities in Turkey, Syria, Iraq dating a few thousand years older than the first evidence of farming found in Mexico and China. Whether they shared their ideas about farming or came to them independently has remained an open question.

Now, a detailed history of plant cultivation gleaned from sediments at the Chogha Golan site in Iran suggest that the eastern section of the Fertile Crescent was as active as better known sites in the west. A group of scientists present their findings of ancient lentils, wheat, barley and pea grass in the Thursday issue of Science.

The samples themselves aren’t remarkable to look at. “It’s very dried and cracked and looks like something you want to brush off your table unless you know it’s priceless remains,” Melinda Zeder, an archaeozoologist at the Smithsonian National Museum of Natural History, who studies ancient domestication practices, told NBC News. “To look at them they’re not much but the stories that they tell are remarkable.”

Iran farming-nbcnews-3Clay figurines shaped like people and animals were unearthed found at Chogha Golan (Source: NBC News).

Scientists have already found a rich collection of stone tools, clay figurines in the shapes of people and animals, and carved bone artifacts. But the researchers at this site were struck by the abundance of plant material that they found with it.

Usually, “If you get a seed or two you’d be happy,” Nicholas Conard, an archaeologist at the University of Tubingen in Germany, and one member of the research team told NBC News. But at Chogha Golan, “With one bucket we’d get a handful of material,” he said. The researchers analyzed 21,500 plant samples collected from a small section of the site, which in some sections is 8 meters deep.

The new site also suggests why farming may have evolved. One line of reasoning suggests that it arose when early humans wanted to feed larger groups — when just hunting and gathering wouldn’t do.

Iran farming-nbcnews-4The site in the Zagros Mountains in Iran contained 8 meters worth of archaeological layers (Source: NBC News).

But Zeder believes the timing of the evidence from this site — in a warming phase after the Pleistocene ice age — shows “a whole other kind of image.” To her, it suggests that cultivation arose during a period of abundance and bounty, and early people took this opportunity to mess around with wild varieties of barley, wheat, lentils and pea grass.

At about the same time, in pockets of the populated world, human communities were beginning to perform burial rituals and start feasting, Zeder said. “All of this is directed at sustaining communities.”

Though earliest humans weren’t planning for it, agriculture set them on the path to a more settled, a more social life, and eventually more innovative life.

Iran farming-nbcnews-1Stone tools and clay artifacts were collected from a site in the Zagros Mountains in Iran, where humans were cultivating plants 12,000 years ago (Source: NBC News).

You do not get the cooperation and the time to make important new kinds of discoveries that require a more sedentary, more village kind of setting,” Hendrik Bruins, a researcher at the Ben-Gurion University of the Negev told NBC News. “I think the article is an important new piece of information from the Eastern part of the near east.”

Plant samples were collected by floating small amounts of soil and burnt residue from the dig sites in water. The wheatey remnants of grains and cereals rise to the surface from which they can be scooped up.

Whether it’s a single person who had one “Aha moment,” or whether it evolved “democratically across the entire region,” Zeder said, “Being able to parse that out gives us a better idea of human history, of how people have faced challenges in the past, and how we as a species have got where we got today.”

Italian AGON Journal article: Ties of Greco-Roman civilization with ancient Iran

The AGON academic Journal of Italy (Università degli Studi di Messina; chief editors: Professor Massimo Lagana & Professor Salvatore Albanese) has published an article by Kaveh Farrokh which examines historical ties between Greco-Roman civilization and ancient Iran. The article can be downloaded in full from Academia.edu below:

Farrokh, K. (2016). An Overview of the Artistic, Architectural, Engineering and Culinary exchanges between Ancient Iran and the Greco-Roman World. AGON: Rivista Internazionale di Studi Culturali, Linguistici e Letterari, No.7, pp.64-124.

The article in AGON (Rivista Internazionale di Studi Culturali) begins as thus:

Apharban, the Persian ambassador representing Sassanian king Narses (r. 293-302 CE) during negotiations with the Roman general Galerius1 in the aftermath of his victory over Sassanian forces in 291-293 CE stated the following to his Roman hosts:

It is clear to all mankind that the Roman and Persian empires are like two lights, and like (two) eyes, the brilliance of one should make the other more beautiful and not continuously rage for their mutual destruction” [Peter the Patrician, fragment 13; translation made by Canepa (2010, p. 133)].

The article examines the process and history of the long-standing relations between the Greco-Roman and ancient Iranian civilizations, notably during the during the Achaemenid (559 BCE-333 BCE), Parthian (250 BCE-224 CE) and Sassanian dynasties (224-651 CE). Works of researchers such as Professor Nik Spatari, whose works examining East-West ties in the context of ancient Calabria in southern Italy are also cited:

Spatari-Assitite

Professor Nik Sparati (Left) and his book “L’ enigma delle arti Asittite della Calabria Ultra-Mediterranea” (Published by: MuSaBa: Santa Barbera Art Foundation & Iiriti Editore, 2002). Note that the book jacket features the superimposed images of Darius the Great and Persephone (also known as Kore), the Mediterranean Goddess: Spatari has discovered Achaemenid-Persian artistic influences upon the Persephone (Kore) image. Among other ancient Iran-Italy ties, Spatari and his team have also discovered strong parallels between Sassanian architecture and the Basilica di Massenzio.

Architecture is one of the areas examined in detail from the time of the Achaemenids to the end of the Sassanian era. As noted by Professors Curatola and Scarcia a common theory postulates that:

“…domed spaces in Christian buildings in Europe derive from the Armenian model, which, in turn, comes from Sassanian Persia: This can be attributed to geographic proximity and also to the fact that for long periods Armenia was contained within Eranshahr. “ (Curatola & Scarcia, 2007, p. 92).

Sarvistan-S-Paolo

The Sarvistan palace built in the 300s AD [1], floor plan of Sarvistan by Nik Spatari [2] reconstruction of Sarvistan by Oscar Reuther, “Sasanian Architecture,” in Survey of Persian Art, Figure 152). [3] the Basilica di S. Marco in Veneziana built in the time period of 1100-1300 AD [4] and floor plan of the Basilica di S. Marco (Pictures used in Kaveh Farrokh’’s lectures at the University of British Columbia’s Continuing Studies Division and Stanford University’s WAIS 2006 Critical World Problems Conference Presentations on July 30-31, 2006.

Sassanian Iran was to leave a profound legacy on Romano-Byzantine architecture during its tenure in 224-651 CE. As noted in the paper however, architectural influences from ancient Iran can be traced back to the earlier Parthian and Achaemenid eras.

Farrokh Lecture-UBC-Tirgan-YSU

A lecture slide used in instruction for Kaveh Farrokh’s lectures at the University of British Columbia’s Continuing Studies Division (this was also presented at Stanford University’s WAIS 2006 Critical World Problems Conference Presentations on July 30-31, 2006, the annual Tirgan event at Toronto (June, 2013) and at Yerevan State University’s Iranian Studies Department (November, 2013) (Slide is Copyright of University of British Columbia and Kaveh Farrokh). The above slide discusses the parallels discovered by Professor Nik Spatari with respect to the “tri-chamber” design at Firuzabad and the Basilica di Massenzio. The floor plan of Ardashir’s palace and the “tri-chamber” (note yellow arrows) have been outlined by the Calabria research teams who noted of the parallels with the Basilica in Rome.

The ties of the Greco-Romans and ancient Iran are examined in a variety of other contexts besides architecture, notably the arts (Darius-Persephone motif, silverware, motifs such the Senmurv, etc.) and technology (communications, Qanat aqueducts, windmills, etc.).

Slide1

An example of technology exchanges: an old water wheel in Tehran (Image: Farda News) [at Left]; reconstructed water wheel based on the ancient Persian model from Cordoba, Spain (Image: Graham Beards in Public Domain). The Greco-Roman and ancient Iranian civilizations often engaged in the exchange of technologies in antiquity. The Persian water wheel spread from ancient Iran to Rome (which introduced this technology into Europe) as well as China in antiquity (Kurz, 1985, p.563)

The culinary arts (transmission of cooking styles, exchange of nuts, fruits, etc. ) are also examined. The pistachio plant for example, was first located in the Khorasan and Soghd regions; these were first cultivated in West Khorasan and were unknown by other peoples until the Achaemenid era.

Pistachio_macro_whitebackground_NS

The Achaemenids were the first to commercially grow the pistachio in ancient Iran and export this to neighboring countries more than 2500 years ago (Image: Public Domain). By the Sassanian Era the pistachio was considered a delicatessen (mostly used in baking and in cookies). Pahlavi texts dating to the Sassanian era mention the Gorgani pistachio as especially famous at the time. The Roman world not only adopted the pistachio (already known by Greco-Iranian contacts) and spread this to the European peoples.