Anthropological Study of Bread Baking in Tehran and Its Evolution Over Time

Wheat is the main ingredient of hundreds different food, medicine and industrial products, bread, as most important product wheat, has been recognized a salubrious food such that each one us may eat bread several times day during our lives, time enjoy it more profoundly than ever before. Being known vital dietary product, investigated from various viewpoints. In present sturdy, attempts are made to investigate evolution baking process in Tehran (District 1) an anthropological perspective explore its overt covert functions role everyday life people. As for methodology, research falls within category ethnographic studies.In study, viewpoint functionalism school (due function life) structuralism impact on structures society).The findings documentary studies well in-depth interviews observations indicate staple Iranian people, can play cultural dogmatic many social, economic structures. Keywords: Bread - Baker classic Industrial Anthropology DOI: 10.7176/DCS/12-6-01 Publication date: June 30 th 2022