Turkish delight form of "lokum" made with starch and sugar. The family business, now in its fifth generation, still operates under the founder's name. Tim Richardson, a historian of sweets, has questioned the popular attribution of Hacı Bekir as the inventor of Turkish Delight, writing that "specific names and dates are often erroneously associated with the invention of particular sweets, not least for commercial reasons". Similar Arab and Persian recipes, including the use of starch and sugar, predate Bekir by several centuries. The Oxford Companion to Food states that although Bekir is often credited with the invention, there is no hard evidence
Shoghi Effendi an interpretive history of the first century of the Bábí and Bahá'í Faiths. A shorter Persian language version was also written. As a young student of twenty-four, Shoghi Effendi was initially shocked at the appointment as Guardian. He was also mourning the death of his grandfather to whom he had great attachment. The trauma of this culminated in him making retreats to the Swiss Alps. However, despite his youth, Shoghi Effendi had a clear idea of the goal he had for the religion. Oxford educated and Western in his style of dress, Shoghi Effendi was a stark contrast to his