Kissing Cuisines
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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 Like a Foodie the Experiences of a Socially Awkward Foodie Travelling Around Europe Alex Sumray ~~~ Smashwords Edition Copyright © 2015 by Alex Sumray
Travel like a foodie The experiences of a socially awkward foodie travelling around Europe Alex Sumray ~~~ Smashwords Edition Copyright © 2015 by Alex Sumray. All rights reserved. Smashwords Edition, License Notes This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite ebook retailer and purchase your own copy. Thank you for respecting the hard work of this author. For ‘insert name’ You are really special to me With thanks to Gaby You’re good at being a sister Thank you also to God*, tastebuds were one of your finest inventions *Or Darwin, whoever you believe in Prologue So, shall we start. Actually, before we do, I just wish to point something out quickly. This book wasn’t written just so you could pass some time on the toilet or skim read with the telly on in the background. No, this is a serious read, only to be partaken whilst wearing reading glasses pushed down to the bridge of your nose (whether you need them or not) and sitting in a hardback chair with your full, undivided attention. Right, are we clear? Good, now we can start. Before I start my culinary tale, I think it would probably be best to give a little background about myself; not (just) because I’m very possibly a little self-obsessed, but more to help put this book into some sort of context. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
A Portrait of Diversity in Indonesian Traditional Cuisine
Munich Personal RePEc Archive A Portrait of Diversity In Indonesian Traditional Cuisine Situngkir, Hokky and Maulana, Ardian and M. Dahlan, Rolan Dept. Computational Sociology, Bandung Fe Institute 10 November 2015 Online at https://mpra.ub.uni-muenchen.de/68385/ MPRA Paper No. 68385, posted 16 Dec 2015 15:55 UTC A Portrait of Diversity In Indonesian Traditional Cuisine Hokky Situngkir Ardian Maulana Rolan M. Dahlan ([email protected]) ([email protected]) ([email protected]) Dept. Computational Sociology Dept. Computational Sociology Dept. Evolutionary Economics Bandung Fe Institute Bandung Fe Institute Bandung Fe Institute Abstract The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected. Keywords: food, culinary, diversities, clustered map, memetics, phylomemetic tree, hierarchical clustered tree. -
“Down the Hatch”
“Down the Hatch” Mobile Application Proposal Carla Marinescu Mobile Application Proposal for “Down the Hatch” March 2019 page 1 of 30 Hatchet Copyright Content: 1. Introduction a. Project Overview: b. Proposed Solution 2. Information Architecture a. Ideas/Research on existing solutions b. App Contents c. Flow Chart d. Target Audience d. Personas/Scenarios e. Experience/Journey Map 3. Low Fidelity Wireframing a. Paper prototypes d. Digital Prototypes 4. Feedback 5. Revised Low Fidelity Wireframe 6. High Fidelity Wireframing a. Colour chart b. Logo Design alterations from Hatchet Logo c. Designs Mobile Application Proposal for “Down the Hatch” March 2019 page 2 of 30 Introduction Project Overview: This project is an application based in Perth CBD. The app allows users to spin a wheel to randomize their choice for lunches in the City. Considering that the users can have a limited amount of time for their lunch break, the app needs to be a clean design that is quick and easy to use on the go. Proposed Solution: With knowledge that the client wants a spin wheel within the application design, the content is then considered in relation to the Target Audience. The proposed solution is to create an app that is able to randomise the cuisine choice and provide a list of places in relation to that selection. The criteria can be altered according to preference of distance, price or rating. Once the place is selected, the user can choose to call, get directions or see more about that place on google/Zomato. Mobile Application Proposal for “Down the Hatch” March 2019 page 3 of 30 Information Architecture Ideas/Research on existing solutions: Possible ideas to condsider: • Vibrations and sound on phone for spin wheel • Some sort of indication - “click to spin” • map system? - Google maps - how to get there • After whell is spun and choice is made - 5 options: - spin again - directions - popup google maps or use phone app. -
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. -
Harrisonburg, VA International Food Guide Courtesy of Newbridges Immigrant Resource Center 64 W
Harrisonburg, VA International Food Guide Courtesy of NewBridges Immigrant Resource Center 64 W. Water Street, Harrisonburg, VA 22801 ‐ (540) 438‐8295 Caribbean Cuban Burger 70 West Water Street Harrisonburg VA 22801 (540) 434-1769 http://www.cubanburger.com/ Las Chamas (Caribbean Food Restaurant) 50 Mason St. Ste. 120 Harrisonburg, VA 22802 540-434-2020 http://www.laschamasrestaurant.com/ Merengue Restaurant (Dominican and Latin Cuisine) 625 Mt. Clinton Pike Ste. 1 Harrisonburg, VA 22802 540-217-0027 https://www.facebook.com/merenguerestaurantva/ Central American Restaurants: La Morena (Mexican and Central American Cuisine) 751 Chicago Ave, Harrisonburg, VA 22802 (540) 432-8855 http://lamorenaharrisonburg.com/ Pupuseria El Milagro Restaurant y Tienda Latina (Salvadoran) 620 Hawkins St, Harrisonburg, VA 22801 Tienda (store) - (540) 433-2528 Restaurant - (540) 433-3340 http://www.pupuseriaelmilagro.com/ European Restaurants: Black Forest German Restaurant 787 E Market St, Harrisonburg, VA 22801 540-689-0758 https://www.facebook.com/BlackforestGermanRestaurant#!/Blackforest GermanRestaurant https://www.groupon.com/biz/harrisonburg-va/black-forest-restaurant-1 Groceries: Euro Market 182 Neff Ave Ste W5 Harrisonburg, VA 22801 (540) 433-2622 https://www.facebook.com/pages/Euro-Market-LLC/159452760756314 Indian Restaurants: Indian and American Café 91 N Main St, Harrisonburg, VA 22802 540-433-1177 http://golookon.com/listings/indianamerican_cafe https://www.facebook.com/The-Indian-American-Caf%C3%A9- 163628913703177/ -
Philadelphia Restaurant Guide Recommended Downtown Restaurants
Philadelphia Restaurant Guide Recommended Downtown Restaurants Notes: 1. WELCOME - Philadelphia is a great ea=ng town, so plan to sample the diverse cuisines from local Italian to Ethiopian to celebrity chef hot spots. This sec=on of the restaurant guide (pages 1-20) highlights recommended restaurants and will help you find great places for every meal. It includes a variety of choices and should cater to many tastes and budgets. All of the restaurants are located in Center City (downtown) and can be reached on foot, by public transporta=on, or by cab. Philly is a city of neighborhoods, so this part of the guide is organized by neighborhood. Each sec=on includes informa=on about how to reach each neighborhood. Nearly all are no farther than a short cab ride away. Public transporta=on is also available; trains along Broad St or Market St will service some neighborhoods, and buses will service most others. Riders 65 and older ride free on all buses; just show your ID to the driver. 2. BYOB - Philly features a number of restaurants do not serve alcoholic beverages, but instead are Bring Your Own BoQle (BYOB). Guests are encouraged to bring their own wine, beer, or other drinks. Most of these restaurants offer excellent food at fair prices. Many are chef-owned and it's not unusual to find the chef/owner in the kitchen. You can buy beer at many local stores, including delis, and a complete offering of alcoholic beverages at the nearby State stores at 1218 Chestnut St and 5 N 12 St across from the MarrioQ.