Hostname: page-component-6766d58669-wvcvf Total loading time: 0 Render date: 2026-05-24T16:13:44.573Z Has data issue: false hasContentIssue false
  • English
  • Français

Cooking Iranian Food in America, 1960-1979: the Politics of Authenticity in Revolutionary Times – CORRIGENDUM

Published online by Cambridge University Press:  10 November 2025

Shaherzad Ahmadi Open the ORCID record for Shaherzad Ahmadi [Opens in a new window]
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.

Information

Type
Corrigendum
Information
Iranian Studies , Volume 58 , Special Issue 4: Iran in Materiality , October 2025 , pp. 1064
Check for updates
Copyright
© The Author(s), 2025. Published by Cambridge University Press on behalf of The Association for Iranian Studies.

This article was originally published with the inclusion of two erroneous sources in footnote 3;

  1. 1. Jessica Kelley, “Narratives of Exclusion: The Experience of Iranian Baha’ i Refugees in America”, Journal of Refugee Studies 25, no. 1 (2012): 45–62; and

  2. 2. Faegheh Shirazi, “The Politics of Nationalism, Ethnicity, and Religion in the Iranian Diaspora: The Case of Iranian Jews in the United States”, Journal of Jewish Identities 5, no. 2 (2012): 101–119.

The sources have been deleted from the footnote and the PDF and HTML versions of the article updated.

References

Ahmadi, S. Cooking Iranian Food in America, 1960–1979: the Politics of Authenticity in Revolutionary Times. Iranian Studies. Published online 2025:1-24.Google Scholar