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Photographer's Note

This is my first epicure shot from my Iranian sojourn and it is in response to an article I read.

When I read a recent article from the London Telegraph about the “doggy bag” being possibly promoted in France, I remembered the food wasted in Iranian restaurants. It was apparent to us visitors that in a typical Iranian restaurant one is served copious amounts of rice and large quantities of meat, so much so that often we saw locals leaving the table with dishes only half finished. Rest assured, it is not because the food lacked flavour- it’s just that the serves were unreasonably generous.
We attempted on several occasions to prevent waste on our table by asking only one serve of something, instead of four (since there were four of us), but inevitably we could never do justice to the amount served.
We never saw anyone looking sheepish about leaving so much food behind nor did we see anyone asking for a “doggy bag.”

DOGGY BAG-Leftovers from a restaurant meal may either be left behind to be discarded by the restaurant, or taken away by the diner for later consumption. In order to take the food away, the diner may make a request for it to be packaged. The container used for such leftovers is commonly called a doggy bag or doggie bag. It is speculated that this derives from the euphemistic pretence that the food will be given to the diner's pet, rather than eaten by a person. Wikipedia


Paris: France is to swallow its gastronomic pride and finally embrace "le doggy bag" amid plans to cut food waste that costs the country up to €20 billion ($27 billion) a year.
A report to the French government this week warned that wasted food cost the average French household €400 annually. Globally, a third of the world's edible produce is binned every year.
The problem was a "sign of a system of [food production] and consumption in crisis", said Guillaume Garot, the MP who drew up the report.
Among his 36 proposals, Mr Garot suggested promoting "le doggy bag" – until recently an unthinkable practice in French restaurants.
To many French, parting with the remains of a meal in a bag is associated with the view that "Anglo-Saxon" eateries favour quantity over quality. In France, the traditional message to diners has been "love it or leave it".
Admitting that France faced a "cultural obstacle", Mr Garot said "most customers don't dare ask for the remains of their meal, and restaurateurs can see it as 'degrading' their dishes". But wastage had reached such levels that "it must be used as a springboard" to change the "almost automatic" habit of restaurants throwing away leftovers.
It appears, however, that mentalities are changing. A recent poll conducted by a regional food and farming state body in south-eastern France found that 75 per cent of French diners would be prepared to use a doggy bag.
One aspect of the doggy bag that the French found hard to stomach was the name, said Jean Terlon, a chef and union vice-president. His union had opted instead for the franglais term of "le gourmet bag".
Telegraph, London

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Additional Photos by Klaudio Branko Dadich (daddo) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 3571 W: 114 N: 6362] (28728)
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