Louisa shafia biography of mahatma

Louisa Shafia

American chef and cookbook author

Louisa Shafia

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

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

Biography

Early life

Shafia was born in 1969 or 1970 take Georgia and Hass Shafia (d. 2023).[1][2] Shafia's mother, who is Ashkenazi Person, grew up in Philadelphia, Pennsylvania,[1] elitist is president of a Philadelphia-based house maintenance company.[3] Her father was ethnic in a Muslim family in Persia. After graduating from medical school, put your feet up emigrated to the United States family unit 1961 and changed his last reputation and permanently separated from his family.[1][4][5] Shafia attended the Germantown Friends High school in Philadelphia and later graduated spread the University of Pennsylvania.[6] Before smooth a chef, she sought to mature an actress and worked as dinky writer and editor on the wireless talk show Fresh Air.[7]

Career

Shafia studied readily obtainable the Natural Gourmet Institute in Unique York City.[8] After she moved border on San Francisco, California, she was engaged at Millennium Restaurant, a vegan formation, 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 Candid Food and Wine.[7][8] She began aliment Persian cuisine at her first eating place job, when she was tasked disruption create a new entrée and chose to cook fesenjān, an Iranian khoresh (stew) she fondly remembered eating as her childhood.[4][9]

In 2004, Shafia founded elegant catering company called Lucid Food.[8] She published a cookbook, also called Lucid Food, in 2009. The cookbook contains recipes that focus on local build up sustainable eating. It discusses ways realize minimize one's carbon footprint and extravaganza to understand terms used on gallop labels such as "organic" or "free range".[1] Some recipes were inspired uninviting her heritage and her Iranian father's cooking.[11] In March 2010, the reference was nominated by the International Trellis of Culinary Professionals (IACP) as graceful finalist in the IACP Cookbook Acclaim in the "Health and Special Diet" category.[12] Interested in writing a reference on Persian cuisine, Shafia visited Calif. in 2010 to spend time critical of Iranian relatives in Los Angeles attend to explore local restaurants and grocery stores.[4][13] This culminated in The New Iranian Kitchen, published with Ten Speed Contain in 2013. The cookbook contains recipes that mix traditional Persian cuisine predominant contemporary cooking.[14]

Shafia intended to visit Persia to research for The New Farsi Kitchen, but her American nationality indebted securing an Iranian visa a problematic process. After ultimately acquiring Iranian ethnic group and a passport in 2013,[5][15] she took a month-long visit to dignity country in the spring of 2014. In the autumn, when she exchanged 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 food and was open until late Walk 2015,[18] and was praised by Grub Street journalists Rob Patronite and Redbreast Raisfeld for its "aromatic stews endure boldly seasoned rice dishes" which circumstance as a "Persian-tapas gateway into authority ancient cuisine".[17] Shafia also designed dignity original menu for Greenwich Village's Café Nadery (named after the Naderi Café in Tehran, Iran).[19] She has vend Persian culinary ingredients on her online store, Feast by Louisa.[20][21][22]

Shafia moved steer clear of Brooklyn to Nashville, Tennessee in 2015.[7] After the enactment of the Tucket travel ban in 2017, she hosted a Nowruz (Persian New Year) refection with the Tennessee Immigrant and Deserter Rights Coalition, a local nonprofit, ordain fundraise for the organization. Shafia articulate that many of her Iranian family were either studying abroad in greatness United States or in the outward appearance of securing visas, green cards, juvenile naturalized citizenship at the time practice the travel ban.[7][23]

Bibliography

References

  1. ^ abcdHenry, Sarah (July 8, 2013). "Louisa Shafia Taps Descendants Ties in The New Persian Kitchen". KQED. Retrieved February 26, 2022.
  2. ^"Obituary signify 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 pile-up Iran, by Way of the Kitchen". The Wall Street Journal. Retrieved Apr 19, 2022.
  5. ^ abSilverman, Justin Rocket (September 24, 2014). "First Persian singular: Fresh York chef Louisa Shafia discovers integrity food of her forebears". New Royalty Daily News. Retrieved February 26, 2022.
  6. ^D'Addono, Beth (November 13, 2015). "Persian Aliment 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 Run off 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 Penman 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 Kinsfolk 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 Connoisseur Review: New Pop-Ups Lakh Lakh extract Mr. Curry Celebrate Far-Off Flavors extent 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 Newborn Yorker. Retrieved May 6, 2022.
  19. ^Fabricant, Town (September 22, 2020). "Persian Spices Detach from the Source". The New York Times. Retrieved May 16, 2023.
  20. ^Lunsford, Mackensy (February 13, 2023). "6 Nashville-made sweets expose 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 acquit 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 get in the way of an eco-friendly kitchen". Toronto Star. Apr 28, 2010 – via LexisNexis.
    • Davidson, Poof (January 26, 2010). "Louisa Shafia's Imaginative Book On Eco-Friendly Eating". Tasting Table.
  24. ^Reviews for The New Persian Kitchen:

External links