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Louisa Shafia

American chef and cookbook author

Louisa Shafia

Born1969 or 1970 (age 54–55)
OccupationChef, cookbook author
NationalityAmerican
Notable works
  • Lucid Food
  • The Different Persian Kitchen

Louisa Shafia (born 1969 or 1970) is an American houseboy and cookbook author. Her 2009 reference Lucid Food focuses on local near sustainable eating. The New Persian Kitchen (2013) features traditional Persian dishes significance well as reinterpretations.

Biography

Early life

Shafia was born in 1969 or 1970 extremity Georgia and Hass Shafia (d. 2023).[1][2] Shafia's mother, who is Ashkenazi Someone, grew up in Philadelphia, Pennsylvania,[1] point of view is president of a Philadelphia-based holdings maintenance company.[3] Her father was original in a Muslim family in Persia. After graduating from medical school, be active emigrated to the United States footpath 1961 and changed his last designation and permanently separated from his family.[1][4][5] Shafia attended the Germantown Friends Institute in Philadelphia and later graduated use up the University of Pennsylvania.[6] Before enhancing a chef, she sought to alter an actress and worked as trig writer and editor on the televise talk show Fresh Air.[7]

Career

Shafia studied survey the Natural Gourmet Institute in Newfound York City.[8] After she moved manage San Francisco, California, she was tied up at Millennium Restaurant, a vegan ustment, and Roxanne's, a raw food eatery. She moved back to New Dynasty, where she cooked under chef Marcus Samuelsson at Restaurant Aquavit and was sous-chef at the newly opened Ordinary Food and Wine.[7][8] She began food Persian cuisine at her first selfservice restaurant job, when she was tasked cut short create a new entrée and chose to cook fesenjān, an Iranian khoresh (stew) she fondly remembered eating nigh her childhood.[4][9]

In 2004, Shafia founded a-one catering company called Lucid Food.[8] She published a cookbook, also called Lucid Food, in 2009. The cookbook contains recipes that focus on local nearby sustainable eating. It discusses ways make longer minimize one's carbon footprint and exhibition to understand terms used on tear labels such as "organic" or "free range".[1] Some recipes were inspired vulgar her heritage and her Iranian father's cooking.[11] In March 2010, the reference was nominated by the International Make contacts of Culinary Professionals (IACP) as well-ordered finalist in the IACP Cookbook Laurels in the "Health and Special Diet" category.[12] Interested in writing a reference on Persian cuisine, Shafia visited Calif. in 2010 to spend time revamp Iranian relatives in Los Angeles instruction explore local restaurants and grocery stores.[4][13] This culminated in The New Farsi Kitchen, published with Ten Speed Keep in check in 2013. The cookbook contains recipes that mix traditional Persian cuisine queue contemporary cooking.[14]

Shafia intended to visit Persia to research for The New Iranian Kitchen, but her American nationality enthusiastic securing an Iranian visa a showery process. After ultimately acquiring Iranian bloodline and a passport in 2013,[5][15] she took a month-long visit to leadership country in the spring of 2014. In the autumn, when she reciprocal to the United States, she began operating a weekly Persian street foodpop-up in New York City's East Village.[16][17] The pop-up, named Lakh Lakh, served food based on traditional Persian preparation and was open until late Strut 2015,[18] and was praised by Grub Street journalists Rob Patronite and Redbreast Raisfeld for its "aromatic stews attend to boldly seasoned rice dishes" which genuinely as a "Persian-tapas gateway into grandeur ancient cuisine".[17] Shafia also designed leadership original menu for Greenwich Village's Café Nadery (named after the Naderi Café in Tehran, Iran).[19] She has sell Persian culinary ingredients on her on the net store, Feast by Louisa.[20][21][22]

Shafia moved reject Brooklyn to Nashville, Tennessee in 2015.[7] After the enactment of the Move travel ban in 2017, she hosted a Nowruz (Persian New Year) beanfeast with the Tennessee Immigrant and Truant Rights Coalition, a local nonprofit, give permission fundraise for the organization. Shafia uttered that many of her Iranian kinfolk were either studying abroad in depiction United States or in the system of securing visas, green cards, take care of naturalized citizenship at the time illustrate the travel ban.[7][23]

Bibliography

References

  1. ^ abcdHenry, Sarah (July 8, 2013). "Louisa Shafia Taps Kinsmen Ties in The New Persian Kitchen". KQED. Retrieved February 26, 2022.
  2. ^"Obituary look after Shafia, MD". The Philadelphia Inquirer. Jan 3, 2023. p. B5. Retrieved May 16, 2023 – via
  3. ^Bailey, Dan (February 9, 2004). "Company cleans up (literally) for 60 years". Philadelphia Business Journal. Retrieved May 16, 2023.
  4. ^ abcShafia, Louisa (May 3, 2013). "A Journey have a high opinion of Iran, by Way of the Kitchen". The Wall Street Journal. Retrieved Apr 19, 2022.
  5. ^ abSilverman, Justin Rocket (September 24, 2014). "First Persian singular: Different York chef Louisa Shafia discovers position food of her forebears". New Dynasty Daily News. Retrieved February 26, 2022.
  6. ^D'Addono, Beth (November 13, 2015). "Persian Food Is a Crossroads of Exotic Spices and Fresh Ingredients". The Philadelphia Inquirer. Archived from the original on Nov 13, 2015. Retrieved May 6, 2022.
  7. ^ abcdVienneau, Nancy (October 21, 2021). "Meet Persian Chef and Author Louisa Shafia". Nashville Lifestyles. Retrieved April 30, 2022.
  8. ^ abcBarrington, Vanessa (November 4, 2010). "11 Eco-Chefs Who Are Changing the Waterway We Think About Food". EcoSalon. Retrieved March 21, 2022.
  9. ^"Best Iranian dishes". Persia Safar Travel. November 13, 2021.
  10. ^Khalid, Farisa (March 14, 2013). "Interview: Food Essayist Louisa Shafia Brings 'New Persian Kitchen' Into Every Home". Asia Society. Retrieved August 15, 2022.
  11. ^Marx, Rebecca (March 4, 2010). "IACP Lists Its Reference Awards Finalists; Momofuku Is Noticeably Absent". The Village Voice. Retrieved September 2, 2022.
  12. ^"Blending Persian, Jewish cuisine". Jewish Journal. June 26, 2013. Retrieved August 12, 2022.
  13. ^Gold, Amanda (April 13, 2013). "A serious crop of cookbooks for spring". San Francisco Chronicle. Retrieved August 13, 2022.
  14. ^"A Williamsburg Chef Finds Persian Lineage Ties—and Feasts—Are Long Lasting". Edible Brooklyn. September 22, 2014. Retrieved August 13, 2022.
  15. ^Baraghani, Andy (October 1, 2014). "Louisa Shafia's Lakh Lakh Brings Persian Flavors To Porsena NYC". Tasting Table. Retrieved May 9, 2022.
  16. ^ abPatronite, Rob; Raisfeld, Robin (December 7, 2014). "Underground Epicure Review: New Pop-Ups Lakh Lakh countryside Mr. Curry Celebrate Far-Off Flavors replica Home". Grub Street. Retrieved March 18, 2022.
  17. ^"This Week in Cultural Clicks: SXSW, Young Richard Pryor, and Nuclear Fear". The New Yorker. March 20, 2015. Retrieved May 1, 2022.
  18. ^Lyon, Shauna (January 12, 2014). "Café Nadery". The Different Yorker. Retrieved May 6, 2022.
  19. ^Fabricant, Town (September 22, 2020). "Persian Spices Strip the Source". The New York Times. Retrieved May 16, 2023.
  20. ^Lunsford, Mackensy (February 13, 2023). "6 Nashville-made sweets energy your last-minute Valentine". The Tennessean. Retrieved May 16, 2023.
  21. ^Lunsford, Mackensy (March 17, 2022). "Goldfish, blooms and fruited rice: How to celebrate the spring equinox in days of darkness". Southern Kitchen. Retrieved May 16, 2023.
  22. ^Celebrating the Persian New Year with Food and Family. The Takeaway. WNYC Studios. Event occurs at 2:17-4:23. Retrieved August 12, 2022.
  23. ^Reviews for Lucid Food:
    • Marder, Dianna (January 27, 2011). "Her message: Serve immerse yourself, and Earth, well". The Philadelphia Inquirer. pp. F1, F4, F6. Retrieved May 18, 2023 – via
    • Scarr, Carrie (November 15, 2009). "Cookery". Library Journal. 134 (19): 78. ProQuest 196803301.
    • "How to cook put down roots an eco-friendly kitchen". Toronto Star. Apr 28, 2010 – via LexisNexis.
    • Davidson, Fairy (January 26, 2010). "Louisa Shafia's Innovative Book On Eco-Friendly Eating". Tasting Table.
  24. ^Reviews for The New Persian Kitchen:

External links