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Understanding the Concept of Islamic Sufism
Journal of Education & Social Policy Vol. 1 No. 1; June 2014 Understanding the Concept of Islamic Sufism Shahida Bilqies Research Scholar, Shah-i-Hamadan Institute of Islamic Studies University of Kashmir, Srinagar-190006 Jammu and Kashmir, India. Sufism, being the marrow of the bone or the inner dimension of the Islamic revelation, is the means par excellence whereby Tawhid is achieved. All Muslims believe in Unity as expressed in the most Universal sense possible by the Shahadah, la ilaha ill’Allah. The Sufi has realized the mysteries of Tawhid, who knows what this assertion means. It is only he who sees God everywhere.1 Sufism can also be explained from the perspective of the three basic religious attitudes mentioned in the Qur’an. These are the attitudes of Islam, Iman and Ihsan.There is a Hadith of the Prophet (saw) which describes the three attitudes separately as components of Din (religion), while several other traditions in the Kitab-ul-Iman of Sahih Bukhari discuss Islam and Iman as distinct attitudes varying in religious significance. These are also mentioned as having various degrees of intensity and varieties in themselves. The attitude of Islam, which has given its name to the Islamic religion, means Submission to the Will of Allah. This is the minimum qualification for being a Muslim. Technically, it implies an acceptance, even if only formal, of the teachings contained in the Qur’an and the Traditions of the Prophet (saw). Iman is a more advanced stage in the field of religion than Islam. It designates a further penetration into the heart of religion and a firm faith in its teachings. -
Talking Taste
EAT TOGETHER TAlking TAste WRITEr : KIMBERLEY LOVATO For ‘foodies’, the abundance cheese and a whisky. Chef Freddy of fantastic restaurants Vandecasserie of La Villa Lorraine is one of Belgium’s biggest was the greatest influence in my draws. From Michelin stars professional career. to hidden snack stands, What’s the most embarrassing thing there is always something that has happened to you in your delicious to try. But beyond restaurant? the border, what do people Having a Flemish guest speak to me, really know about the and only nodding and smiling because cuisine ? We pull up a chair I had no idea what he was saying with four Belgian chefs who What does ‘Chambar’ mean ? are also making a name My grandmother came up with the name for themselves abroad. - an old French phrase meaning ‘when the teacher leaves the room, all the kids go crazy!’ In French it is spelt chambard NICOLAS SCHUERMANS - the ‘d’ is silent. Nicolas Schuermans, ‘Nico’ to his friends Left : What is your fondest food memory than waffles and chocolate! For example, Nicolas Scheurmans and family, studied at the prestigious What advice would you give of Belgium ? I have rabbit or pigeon on my winter CREPAC School of Culinary Arts to someone dining at your restaurant R i g h t : My dad’s whole braised squab with baby menu, something Americans rarely eat. Bart M. Vandaele in Belgium and apprenticed at La Villa for the first time ? potatoes. The best squabs always came Shrimp croquettes are a favourite. Lorraine (two Michelin stars), before Be open-minded and without from my granddad’s pigeon house. -
By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish. -
African Studies Association 59Th Annual Meeting
AFRICAN STUDIES ASSOCIATION 59TH ANNUAL MEETING IMAGINING AFRICA AT THE CENTER: BRIDGING SCHOLARSHIP, POLICY, AND REPRESENTATION IN AFRICAN STUDIES December 1 - 3, 2016 Marriott Wardman Park Hotel, Washington, D.C. PROGRAM COMMITTEE CHAIRS: Benjamin N. Lawrance, Rochester Institute of Technology William G. Moseley, Macalester College LOCAL ARRANGEMENTS COMMITTEE CHAIRS: Eve Ferguson, Library of Congress Alem Hailu, Howard University Carl LeVan, American University 1 ASA OFFICERS President: Dorothy Hodgson, Rutgers University Vice President: Anne Pitcher, University of Michigan Past President: Toyin Falola, University of Texas-Austin Treasurer: Kathleen Sheldon, University of California, Los Angeles BOARD OF DIRECTORS Aderonke Adesola Adesanya, James Madison University Ousseina Alidou, Rutgers University Souleymane Bachir Diagne, Columbia University Brenda Chalfin, University of Florida Mary Jane Deeb, Library of Congress Peter Lewis, Johns Hopkins University Peter Little, Emory University Timothy Longman, Boston University Jennifer Yanco, Boston University ASA SECRETARIAT Suzanne Baazet, Executive Director Kathryn Salucka, Program Manager Renée DeLancey, Program Manager Mark Fiala, Financial Manager Sonja Madison, Executive Assistant EDITORS OF ASA PUBLICATIONS African Studies Review: Elliot Fratkin, Smith College Sean Redding, Amherst College John Lemly, Mount Holyoke College Richard Waller, Bucknell University Kenneth Harrow, Michigan State University Cajetan Iheka, University of Alabama History in Africa: Jan Jansen, Institute of Cultural -
Opening Statement
Opening Statement Dr. Nour Ali Tabandeh (MajzoobAliShah)1 Original SSNV Paper in Farsi The 1st Annual International Symposium on: Sey-yed Nourod-din Shah Nematollah Vali October 11-12, 2002 Morris Dailey Auditorium San Jose State University (SJSU), San Jose, California, USA In the Name of Allah, the Compassionate, the Merciful I am very delighted that a group of scholars are assembled in this spiritual and academic gathering to honor one of Iran’s greatest men of literature, ‘irfan (Sufism) and Islam. For my part, I appreciate and admire the efforts of all, especially Dr. Azmayesh, the founder and organizer of this gathering. 1 A brief biography of Dr. Nour Ali Tabandeh submitted along with the paper: His highness Dr. Hajj Nour Ali Tabandeh, Majzoob Alishah, the Qutb [Leader] of Nematollahi Order, was born 21st of Mehr, 1306 Hejri Solar, (October 13, 1927). His noble great grandfather, his highness Sultan Alishah Gonabadi (passed away 1327 Hijri lunar), was among the most famous "Orafa" and "Olama" of his time, and accordingly after him the Nematollahi Order became famous as the Nematollahi Gonabadi. Dr. Nour Ali Tabandeh received his theological education from his father, his highness Saleh Alishah. He later studied with the renowned religious scholars of Tehran, at University of Tehran, and later obtained his PhD degree from the University of Paris. In Paris, he also attended the classes of the late Islamic scholar and philosopher Professor Henry Corbin. Since Corbin was an expert in Islamic studies, academic research, and Sufism, including Nematollahi Gonabadi Order, Dr. Nour Ali Tabandeh and Professor Corbin undertook the task of collaborating a series of articles about this order. -
Spice Route Culinary Festival Bolgatty Palace
SPICE ROUTE CULINARY FESTIVAL BOLGATTY PALACE Panchayath/ Municipality/ Cochin Corporation Corporation LOCATION District Ernakulam Nearest Town/ Bolgatty – 450 m Landmark/ Junction Nearest Bus station Bolgatty Bus Stop – 1.2 Km Nearest Railway Ernakulam Town North Railway Station – 4.9 km station ACCESSIBILITY Nearest Airport Cochin International Airport – 32.6 km Bolgatty Palace Hotel National Highway 966A, Mulavukad, Bolgatty – 682504 Phone: +91-484-2750500 CONTACT DATES FREQUENCY DURATION TIME September Annual 4 Days ABOUT THE FESTIVAL (Legend/History/Myth) The Spice Route Culinary Festival, a unique initiative to rekindle the rich legacy of trade and cultural exchange of the countries along the ancient spice route. The Spice Route Culinary Festival is held as part of the ambitious Spices Route project-an initiative of Kerala Tourism in association with UNESCO. Top international chefs whip up their cuisine with a dash of Kerala spices, the event bring flavours from across fifteen countries in one platform and enable a healthy exchange of culture and ideas. The event also help showcase Kerala Cuisine to the world, identify culinary talent in Kerala and enabled exchange of ideas. International Approximately 50000 RELEVANCE- NO. OF PEOPLE (Local / National / International) PARTICIPATED EVENTS/PROGRAMS DESCRIPTION (How festival is celebrated) UNESCO has signed a cooperation agreement with the Department of Tourism, Govt. of Kerala to promote intercultural dialogues between these countries through the revival of Ancient Spice Route thus reconnecting India with the world to mutually promote the history and heritage of Kerala Chef competition Spice Route through joint research, heritage project and cultural activities. The international competition will feature chefs from spice route nations like Egypt, France, Germany, Indonesia, Iran, Italy, Japan, Malaysia, Netherlands, Portugal, Lebanon, Qatar, Thailand, to name a few, who will be adjudged by a panel of juror. -
Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho
Cuisine of the Islamic World Helena Hallenberg & Irmeli Perho Original title: Ruokakulttuuri islamin maissa Translation: Owen F. Witesman The translation was kindly subvented by Finnish Literature Exchange FILI. Gaudeamus Helsinki University Press 2010 454 pages, hardbound ISBN 9789524951654 2 Table of Contents Introduction 9 .............................................................................The taste of home 10 ......................................................... Cuisine of the Islamic World 12 .....................................................................Objective of the book 14 .................................................................................... Terms used 15 ...................................................... Quran quotations and Hadiths 16 ................................................. Transliteration and pronunciation 19 ..............................................Cultural selection criterion for foods 27 ............................................................The roots of Islamic cuisine 27 ....................................................................... Arabia before Islam 33 ..................................................................................Bread baking 33 ...........................................................The birth and roots of Islam 35 ..............................Which aroma would the Prophet prefer today? 37 ......................................... Perceptions of impurity and cleanliness 39 ............................................... Islamic -
Food Discourse: the Communicative Gateway Toward Understanding Formerly Colonized Representation in Parts Unknown
Illinois State University ISU ReD: Research and eData Theses and Dissertations 3-30-2018 Food Discourse: The Communicative Gateway Toward Understanding Formerly Colonized Representation in Parts Unknown Mitch Combs Illinois State University, [email protected] Follow this and additional works at: https://ir.library.illinoisstate.edu/etd Part of the Communication Technology and New Media Commons Recommended Citation Combs, Mitch, "Food Discourse: The Communicative Gateway Toward Understanding Formerly Colonized Representation in Parts Unknown" (2018). Theses and Dissertations. 850. https://ir.library.illinoisstate.edu/etd/850 This Thesis is brought to you for free and open access by ISU ReD: Research and eData. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ISU ReD: Research and eData. For more information, please contact [email protected]. FOOD DISCOURSE: THE COMMUNICATIVE GATEWAY TOWARD UNDERSTANDING FORMERLY COLONIZED REPRESENTATION IN PARTS UNKNOWN Mitch Combs 102 Pages CNN’s television series, Anthony Bourdain: Parts Unknown, merges food and travel genres to communicate representations of local, indigenous, and other formerly colonized cultures. This thesis will present the significance of Parts Unknown through a review of literature that concerns postcolonial theory and food discourse to which critical insights emerge and explain how indigenous cultures are represented within Western “foodie” television. These insights will then guide a postcolonial investigation of the food rhetoric -
Nde Tozo Boya ? » Si Vous N’Êtes Pas Au Parfum De « Nde Tozo Boya », C’Est Que Vous Avez Manqué Un Épisode De La Tendance Aujourd’Hui
HEBDOMADAIRE RÉGIONAL DINFORMATIONS DU GROUPE ADIAC DU BASSIN DU CONGO CCongo R - République démocratique duC Congo A - Angola B- Burundi -C Cameroun - CCentrafrique - Gabon G - Guinée G équatoriale - Ouga Onda - Rwanda R - Tchad T - Sao S Tomé-et-Principe TP N° 092 VENDREDI 16 AU JEUDI 22 OCTOBRE 2020 XAF CDF RWF SOCIÉTÉ Vous avez dit : « Nde tozo boya ? » Si vous n’êtes pas au parfum de « Nde Tozo Boya », c’est que vous avez manqué un épisode de la tendance aujourd’hui. On s’en amuse, on s’en agace, on la met en mu- sique, bref il est dicile d’y échapper. Entre actualités, diérents challenges, cris du cœur et solidarité, les réseaux sociaux sont inondés de ce slogan que l’on pourrait traduire ici et en quelque sorte par « Ce que nous n’approuvons pas ». Quand la mu- sique s’en mêle, trois singles faisant référence directe à « Nde tozo boya » viennent de voir le jour en un temps record. PAGE 8 EXPOSITION « Puisqu’il faut vivre » dénonce les bavures liées au port du masque Les tableaux « Puisqu’il faut vivre » font partie de la série « Utopicus » de la présente ex- position à l’Institut français du Congo de l’artiste Jordy Kissy Moussa. Les deux œuvres mettent en exergue l’eroi suscité par le nonrespect du port du masque plus que la contamination à la covid-19. A travers l’œuvre, l’artiste congolais souhaite éduquer la population qui doit se montrer responsable et interpeller la police à se montrer rigoureuse et raisonnable sans abuser de son pouvoir. -
Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence. -
2018 Near East and North Africa Regional Overview of Food Security
2 018 Near East and North Africa REGIONAL OVERVIEW OF FOOD SECURITY AND NUTRITION RURAL TRANSFORMATION-KEY FOR SUSTAINABLE DEVELOPMENT IN THE NEAR EAST AND NORTH AFRICA COVER PHOTOGRAPH A Farmer cultivating crops. ©FAO/Franco Mattioli 2 018 REGIONAL OVERVIEW OF FOOD SECURITY AND NUTRITION RURAL TRANSFORMATION-KEY FOR SUSTAINABLE DEVELOPMENT IN THE NEAR EAST AND NORTH AFRICA Food and Agriculture Organization of the United Nations Cairo, 2019 RECOMMENDED CITATION: FAO. 2019. Rural transformation-key for sustainable development in the near east and North Africa. Overview of Food Security and Nutrition 2018. Cairo. 80 pp. Licence: CC BY-NC-SA 3.0 IGO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. ISBN 978-92-5-131348-0 © FAO, 2019 Some rights reserved. This work is made available under the Creative Commons Attribution-Noncommercial -Share Alike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/ 3.0/igo/legalcode/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. -
Community Cookbook
Cooking, Recovery & Connections Community Cookbook A community-led project and cookbook created by residents of North Melbourne and Flemington. LIT1057_coHealth_Cookbook FA.indd 1 18/5/21 3:48 pm The Cooking Recovery and Connections project has been led by a team of cohealth Health Concierges across North Melbourne and Flemington, February to May 2021. In July 2020 residents were subjected to an enforced ‘hard lockdown’, which removed residents’ autonomy – even around cultural practices and food choices. This project is owned and led by Contents public housing residents to support COVID-19 recovery, it is a community- driven response to support connection and wellbeing, produced by and Okra – Bamya 5 for residents of the nine towers in North Melbourne and Flemington. Prepared by Hajira Soliman Shakshuka 7 Prepared by Mohamed Musa Red Cabbage 9 Acknowledgement Prepared by Emebet Antonyo Himbasha – Eritrean Sweet Bread 11 cohealth acknowledges the ancestors and Prepared by Kedija Ibrahim Traditional Custodians of the land on which Homemade Falafel 13 our offices stand and pays respect to Elders Prepared by Aisha Suliman past and present. This project and community Roasted Pumpkin Soup 15 cookbook was led and produced by residents Prepared by Halima Ahmed on Wurundjeri and Boon Wurrung lands. We Fatteh of Lentils 17 acknowledge the Stolen Generations and Prepared by Jameia Mohamed the historical and ongoing impact of Project team: Community Artwork 19 colonisation on Aboriginal and Torres Furdus Suliman Strait Islander peoples. Nagat Abdalla Sudanese Baklava 21 Prepared by Sara Zakaria We also recognise the resilience, strength Abdiwass Ismail Somali Oat and Meat Soup – Shurbad 23 and pride of Aboriginal and Torres Strait Baeda Abdikadir Prepared by Kelli Willis Islander communities.