Louisa Shafia

Louisa Shafia has written extensively on Persian food and culture, and is the author of The New Persian Kitchen. She has given presentations about Persian food at Harvard, Google and New York’s Museum of Food and Drink, and her recipes have been featured in The New York Times, The Wall Street Journal, The New Yorker, Food & Wine and on National Public Radio, among others.

Louisa teaches cooking classes and does guest chef dinners at restaurants around the country, including at Maydan in Washington, D.C.; Zahav in Philadelphia; and Kismet in Los Angeles. Louisa serves as Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition, helping to raise funds for their advocacy work and bring disparate communities together through food. Feast By Louisa is her online store where she sells Persian culinary goods, including organic spices, small-batch chocolate bars, and textiles sewn by graduates of the Nashville nonprofit Sew For Hope, whose mission is to provide refugee women with sewing skills as a path to financial independence.