Maryam Javanbakht was born in 1984, growing up immersed in literature due to her father’s career as a linguist, which allowed her access to his extensive library. Inspired by him, she acquired proficiency in several languages including Persian, English, Hindi, Turkish, Korean, Spanish, and Portuguese. She attained a postgraduate degree in Chemistry and developed a keen interest in Nutrition, Health, Herbal practices, and traditional Medicine, dedicating years to study and research in these areas. Her academic background includes courses in Chinese Medicine at The Hong Kong University of Science and Technology, Exercise Science at the University of Colorado Boulder, Biochemical Principles of Energy Metabolism at the Korea Advanced Institute of Science and Technology, the New Nordic Diet at the University of Copenhagen, Curanderismo (Mexican Traditional Medicine) at the University of New Mexico, Pharmaceutical and Medical Device Innovations at the University of Minnesota, Nutrition in Pregnancy at Ludwig-Maximilians-Universität München, Child Nutrition at Stanford University, Nutrition and Health at the Irish Advanced Institute, and Chemicals and Health at Johns Hopkins University. In 2020, she published her first book, “The World’s Traditional Cuisine,” which serves as a concise overview of the traditional culinary practices from various countries across all continents.