In Persia and Afghanistan both nomadic pastoralists and sedentary peasants make the same basic kinds of domestic cheese. The only clear distinction is between acid and rennet cheeses, both made from mixed milks, except in Gīlān; there acid cheeses are usually prepared from cow’s and buffalo’s milk and rennet cheeses from ewe’s and goat’s milk.
(deraḵt-e ḵormā, naḵl; Phoenix dactylifera L., fam. Palmaceae). It is indigenous to the geobotanical “Sahara-Sind region,” a desert or semidesert belt extending from the Indus valley to North Africa. It is believed by some authorities to be native to the Persian Gulf area and by others to have been derived from the the wild or date-sugar palm of western India.
Fascicle 2 of Volume XVI
The most recent fascicle in the print edition of Encyclopædia Iranica appeared during the second quarter of 2013. This fascicle continues the development of letter “K” topics. It begins with the ancient KASSITES and ends with the beginning of titles with initial Ke-. Especially notable in this fascicle is the comprehensive survey of the Kayanid dynasty in the traditional history of Iran, as recorded in our sources both pre-Islamic and Islamic. This entry by Prof. P. O. Skjærvø, under the title KAYĀNIĀN, is now available at this website, along with all other entries in the fascicle.
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New entry on Iranica:
an account of mammals in history, literature, biodiversity, and biogeography.
Young Asiatic black bear, Ursus thibetanus gedrosianus. (Photograph © Fariborz Heidari)
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