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Cultural Orientation | Kurmanji
KURMANJI A Kurdish village, Palangan, Kurdistan Flickr / Ninara DLIFLC DEFENSE LANGUAGE INSTITUTE FOREIGN LANGUAGE CENTER 2018 CULTURAL ORIENTATION | KURMANJI TABLE OF CONTENTS Profile Introduction ................................................................................................................... 5 Government .................................................................................................................. 6 Iraqi Kurdistan ......................................................................................................7 Iran .........................................................................................................................8 Syria .......................................................................................................................8 Turkey ....................................................................................................................9 Geography ................................................................................................................... 9 Bodies of Water ...........................................................................................................10 Lake Van .............................................................................................................10 Climate ..........................................................................................................................11 History ...........................................................................................................................11 -
The Kurdistan Region of Iraq
WELCOME TO THE KURDISTAN REGION OF IRAQ Contents President Masoud Barzani 2 Fast facts about the Kurdistan Region of Iraq 3 Overview of the Kurdistan Region 4 Key historical events through the 19th century 9 Modern history 11 The Peshmerga 13 Religious freedom and tolerance 14 The Newroz Festival 15 The Presidency of the Kurdistan Region 16 Structure of the KRG 17 Foreign representation in the Kurdistan Region of Iraq 20 Kurdistan Region - an emerging democracy 21 Focus on improving human rights 23 Developing the Region’s Energy Potential 24 Kurdistan Region Investment Law 25 Tremendous investment opportunities beckon 26 Tourism potential: domestic, cultural, heritage 28 and adventure tourism National holidays observed by 30 KRG Council of Ministers CONTENTS Practical information for visitors to the Kurdistan Region 31 1 WELCOME TO THE KURDISTAN REGION OF IRAQ President Masoud Barzani “The Kurdistan Region of Iraq has made significant progress since the liberation of 2003.Through determination and hard work, our Region has truly become a peaceful and prosperous oasis in an often violent and unstable part of the world. Our future has not always looked so bright. Under the previous regime our people suffered attempted We are committed to being an active member of a federal, genocide. We were militarily attacked, and politically and democratic, pluralistic Iraq, but we prize the high degree of economically sidelined. autonomy we have achieved. In 1991 our Region achieved a measure of autonomy when Our people benefit from a democratically elected Parliament we repelled Saddam Hussein’s ground forces, and the and Ministries that oversee every aspect of the Region’s international community established the no-fly zone to internal activities. -
Where Tulips and Crocuses Are Popular Food Snacks: Kurdish
Pieroni et al. Journal of Ethnobiology and Ethnomedicine (2019) 15:59 https://doi.org/10.1186/s13002-019-0341-0 RESEARCH Open Access Where tulips and crocuses are popular food snacks: Kurdish traditional foraging reveals traces of mobile pastoralism in Southern Iraqi Kurdistan Andrea Pieroni1* , Hawre Zahir2, Hawraz Ibrahim M. Amin3,4 and Renata Sõukand5 Abstract Background: Iraqi Kurdistan is a special hotspot for bio-cultural diversity and for investigating patterns of traditional wild food plant foraging, considering that this area was the home of the first Neolithic communities and has been, over millennia, a crossroad of different civilizations and cultures. The aim of this ethnobotanical field study was to cross-culturally compare the wild food plants traditionally gathered by Kurdish Muslims and those gathered by the ancient Kurdish Kakai (Yarsan) religious group and to possibly better understand the human ecology behind these practices. Methods: Twelve villages were visited and 123 study participants (55 Kakai and 68 Muslim Kurds) were interviewed on the specific topic of the wild food plants they currently gather and consume. Results: The culinary use of 54 folk wild plant taxa (corresponding to 65 botanical taxa) and two folk wild mushroom taxa were documented. While Kakais and Muslims do share a majority of the quoted food plants and also their uses, among the plant ingredients exclusively and commonly quoted by Muslims non-weedy plants are slightly preponderant. Moreover, more than half of the overall recorded wild food plants are used raw as snacks, i.e. plant parts are consumed on the spot after their gathering and only sometimes do they enter into the domestic arena. -
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 -
Travel Magazine Congress, May 17-20 in Banjul, the Gambia
This sample edition features pages from our Northern Africa Yearbook Edition. The latest version is in production and a digital version africa will be available for download following the Africa Travel Association (ATA) 35th Annual Travel Magazine Congress, May 17-20 in Banjul, The Gambia. For your convenience, we have limited the size of this sample to under 60 pages Also for your convenience to avoid constant page turning, we have designed this PDF ver- sion in double page spreads, except for the covers. Previews of over 24 other editions can be viewed from our website - http://www. Algeria africa-ata.org/mag.htm Egypt To turn pages, please scroll, use the return key or forward arrow. Libya Morocco Sudan Tunisia Western Sahara NORTHERN Region Africa Travel Magazine Index I am Morocco, home of Africa’s oldest mon- archy, consitutional in form, with an elected parliament. I rank high on the list Africa’s 2-5 I am Morocco I AM MOROCCO ... prime tourism destinations, generating over 2 billion per year in foreign currency. I am 6-9 La Mamounia, Marrakech located in Northern Africa, with coastlines 10-13 Moroccan Handicrafts along the Atlantic Ocean and Mediterranean Sea. I am a stable and democratic country 14-13 Mountain & Desert Treks linking Sub-Saharan Africa and Western 14-17 Return to Mogador Europe, separated by the Straits of Gibraltar, a short ferry ride. In area I am slightly larger 18-21 Riads and Kasbahs than the state of California and the same size as Iraq. I am bordered by Algeria to the 22-23 Sahara Ecotours east, Spain to the north, three small Span- 24-25 Medieval Schools ish enclaves and Mauritania to the south via my Western Saharan territories. -
Common Edible Plants of Africa
Domesticates Geographical Distribution Morphology/Description Common, edible fruits Oil Palm Tropical Africa, cannot tolerate full A tree. The oil palm is now one of the most economically Elaeis guineensis shade, but prefers disturbed important palms in Africa. It has a walnut-size fruit habitats5 clustered in big pods, with a fibrous pulp rich in oil (which is rich in energy, fatty acids, and a great source of Vitamin West African origins, but has 6, A). Within the husk is a hard-shelled seed containing an spread throughout tropical Africa edible kernel (eaten by chimps and people). (The sap is tapped to make palm wine too.) The species still grows wild, as well as being cultivated and planted by people. The wild form growing in the Ituri Forest in the Congo, provides 9% of the total caloric intake for the Efe pygimies, for example (Bailey and Peacock 1988, McGrew 1992). Okra Savanna, full sun areas Possible originated in East Africa6 Hibiscus esculentus5 Melon Continent Wild varieties of this melon still grow in many arid and Citrullus lanatus5 semi-arid regions of the continent. They are smaller, and more bitter/toxic than the domestic versions. Gourd Tropical Africa Lagenaria siceraria7 Desert Date Dry regions of the continent Scrambling shrub. Fruits are 1-2 inches long, with fibrous, Balanites aegyptiaca oily flesh and large seed. Baobab Widespread in south-central Africa Large tree with huge trunk. Dry, fleshy pods 8-10 inches Adansonia digitata in semi arid regions long containing numerous seeds P380: Common edible plants of Africa - 1 - Horned melon, wild cucumber Widespread in Savannas Wild varieties of cucumis, the cucumber genus, grow Cucumis (many species) widely as spreading vines on the ground in savanna regions. -
1 Report Finale
PROMOTING ORIGIN-LINKED QUALITY PRODUCTS IN FOUR COUNTRIES (GTF/RAF/426/ITA) FINAL REPORT CONTENTS 1 – Summary 2 – Slow Food and Africa 3 – West Africa, Agriculture, Biodiversity, Food and Consumption 4 – The Project “Promoting Origin-linked Quality Products in Four Countries” 5 – The Slow Food Presidia 6 – Promotional Activity 7 – Conclusions 8 – Bibliography Annexes: 1 – List of Products 2 – Field Reports 3 – Protocols of production 4 – Contacts and References 1 1 – SUMMARY This document is the final report on activities carried out by the Slow Food Foundation for Biodiversity as part of the project “Promoting origin-linked quality products in four countries”, one of the eight projects in the FAO Program "Food Security through Commercialization of Agriculture" in West Africa, financed by the Italian Ministry of Foreign Affairs (Italian Cooperation for Development). The project was conceived as the Slow Food Foundation and FAO independently manage various activities in Africa with different approaches, but in this case saw a common interest and mutually beneficial objectives. Given the distinctive features of the Slow Food Foundation’s approach to its activities in many countries of the Global South—in Africa, South America and Asia—and as a result of its common interest with the FAO regarding some activities in the agrifood area, there have been significant collaborative efforts in recent years. This project is a practical expression of the shared aims. To optimally coordinate activities, attention has focused on West Africa, in particular 4 countries: Sierra Leone, Guinea Bissau, Mali and Senegal. West Africa has some of the poorest regions on the continent. -
Exploration of Food Culture in Kisumu: a Socio-Cultural Perspective
Journal of Arts & Humanities Volume 06, Issue 07, 2017, 74-86 Article Received: 27-03-2017 Accepted: 14-04-2017 Available Online: 24-07-2017 ISSN: 2167-9045 (Print), 2167-9053 (Online) DOI: http://dx.doi.org/10.18533/journal.v6i7.1162 Exploration of Food Culture in Kisumu: A Socio-Cultural Perspective Dr. Fredrick Z.A. Odede1, Dr. Patrick O. Hayombe, Prof. Stephen G. Agong ABSTRACT Increasingly food culture in the context of socio-cultural dimension is becoming important for sustainable urban development. In the last four years food festivals have been held in Kisumu attracting several interests both from within and without the City. The Kisumu fish night event of 2013 marked the melting point of food culture in Kisumu. This paper thus explores the noble intention of integrating food culture in Kisumu as a socio-cultural capital for the advancement of City sustainable development agenda. To an agrarian society, life is about food from its production, the processing/preservation up to the consumption or the sharing. People connect to their cultural or ethnic background through similar food patterns. People from different cultural backgrounds eat different foods leading to the question: Are Luos in Kisumu defined by their own food culture? This study further investigated the mode of production, and storage of food resources, examined food cuisines of the Luo community in Kisumu, and assessed the food habits, practices and beliefs associated with food cuisines, as well as, the nutritional and socio-cultural values of Luo cuisines. The research employed qualitative methods of data collection such as interviews, observation, focused group discussion and photography using purposive and snowball sampling technique. -
Traditional Vegetal Food of Yezidis and Kurds in Armenia
JEF42_proof ■ 1 March 2016 ■ 1/10 J Ethn Foods - (2016) 1e10 55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Original article 64 65 1 Food as a marker for economy and part of identity: traditional vegetal 66 2 67 3 food of Yezidis and Kurds in Armenia 68 4 69 b, * a b 5 Q24 Roman Hovsepyan , Nina Stepanyan-Gandilyan , Hamlet Melkumyan , 70 6 Lili Harutyunyan b 71 7 72 a 8 Q2 Institute of Botany, Yerevan, Armenia 73 b Institute of Archaeology and Ethnography, Yerevan, Armenia 9 74 10 75 11 article info abstract 76 12 77 13 Article history: 78 14 Q4 The traditional food of the Yezidis and Kurds of Armenia has some particularities and differences Available online xxx compared with the traditional cuisine of Armenians. We correlate these distinctions with the trans- 79 15 humant pastoral lifestyle of the Yezidi and Kurdish people. Traditional dishes of Yezidis and Kurds are 80 16 Keywords: simple. They are mostly made from or contain as a main component lamb and milk products (sometimes 81 17 edible plants beef and chicken, but never pork). The main vegetal components of their traditional food are represented 82 fl 18 avorings by cultivated cereals, grains, and herbs of wild plants. Edible plants gathered from the wild are used 83 gathering 19 primarily for nutritional purposes, for flavoring prepared meals and milk products, and for tea. Kurds 84 20 © traditional food Copyright 2016, Korea Food Research Institute, Published by Elsevier. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Middle East & North Africa
Issue 14 October 2018 Middle East & North Africa Minorities Beyond Ethnic and Religious Divides Ayad Ablal 17 Dr Ali Qleibo 28 Joey Ayoub 37 Religious Pluralism in Morocco: Between the Sufism in Jerusalem Negotiating Space: Why Cycling in Lebanon Spontaneous Change of Belief and the Creation of Matters Religious Minorities Editorial Contents Editorial 1 Put ‘Minorities in the Middle East’ into any search engine and a huge The Syrian theatre director Abdullah AlKafari explains how artists, In the Box 2 volume of articles are displayed insinuating that ethnic, tribal, family perceived as a threat to the authorities, are further marginalised and Marcelle Shehwaro and sectarian affiliations are the only relevant factors needed to aid their work made more precarious than previously, in the wake of an Borders and Nations Rendering People Absolete: the Struggle for Identity and an understanding of the politics and societies of the Maghreb and authoritarian backlash. Recognition of Dom People in Lebanon 6 Mashreq. Be it the often praised ‘mosaic’ of multi-ethnic and multi- Individual choices that go strongly against the social norm Lucia Mrazova religious societies, or the explanation and anticipation of actual and feature in Joey Ayoub’s article on cycling in crazy traffic in Lebanon, Cultural Heritage Under Threat: How Burj Hammoud's Landfill potential conflicts in the Middle East, that are shaped by ethnic, tribal where the lack of a government commitment to the creation of Threatens Lebanon's ‘Little Armenia’ 12 or confessional affiliations, the reading has a flavour of exoticism cycle lanes, means citizens take their life in their hands each time Elza Seferian and orientalism since it focuses on affiliations that are not made they jump on their bikes. -
Phase 2 Report of the Diasporic Audience Research Project for the National Museum of African American History and Culture Smithsonian Institution Washington DC
Listening to Diasporic Audiences Phase 2 report of the Diasporic Audience Research Project for the National Museum of African American History and Culture Smithsonian Institution Washington DC Prepared by People, Places & Design Research Diasporic Audience Research Project for the National Museum of African American History and Culture Phase 2: Listening to Diasporic Audiences Executive Summary . 1 Research Method: Understanding the focus group strategy . 7 A. Expected Highlights of the Museum Experience . 17 Five themes from focus group participants B. Challenges from the Perceptions of Likely Visitors . 35 Eight themes from focus group participants C. Reactions to the Three Exhibit Previews . 61 D. Seeking Descriptors about Visitor Experience . 85 Appendix: Other Results (“green sheets” during focus groups and post-session questionnaires) . 91 prepared by People Places & Design Research Jeff Hayward, Christine Larouche, & Jolene Hart Northampton, Massachusetts July 18, 2016 NMAAHC / Diasporic Audience Research Project / Phase 2: Listening to Diasporic Audiences 1 Executive Summary This research was commissioned to explore the perceptions of African- descended diasporic people regarding the National Museum of African American History and Culture (NMAAHC). The Museum felt this research was necessary because it wants to enhance its reach and relevance to people of the African diaspora (beyond those who identify themselves as African American): The main purpose of this audience research project is to illuminate the perceptions of diverse African diasporic audiences in order to meaningfully engage with them and offer them a fulfilling visitor experience at the Smithsonian’s newest museum…1 Therefore, audience research was warranted because little is known about the likely perceptions of diverse black audiences in relation to a museum experience about African American history and culture.