Mayor's Vision Tor City Changes
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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 -
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/ -
Example Menu
WISE LUNCH & DINNER MENU The WISE Collective provides authentic cuisine from around the world! Burmese -------------------------------- P3 Sri Lankan -------------------------------- P4 Kurdish ------------------------------- P5 Eritrean ------------------------- P6 Afghan ------------------------------- P7 Sudanese -----------------------P8 Ethiopian/Eritrea ------------------------------- P9 Burmese Chin --------------------------------- P10 Pakistan --------------------------------- P11 South Indian --------------------------------P12 North Indian -------------------------------- P13 WISE Catering: the authentic taste of ethnic cuisine Page 1 Page | 1 Pricing Schedule The price per person is $17 for 20-40 people (veg option) $18 for 20-40 people (non-veg option) $19 for 10 to 20 people (veg option) $20 for 10 to 20 people (non-veg option) GST is not included in the price Additional delivery charge is applied when the delivery distance exceeds 10km or order less than $300. When catering orders involve two or more ethnic cuisines such as Afghani and Ethiopian dishes, each ethnic group catering order must be a minimum of $300 each. Plates and cutlery are not provided with food. We can provide on request, eco-friendly plates, cutlery and napkins for an additional $1.50 per person. For more information, please contact Sasi Syed Niyamathullah: Email: [email protected] Mobile: 021 02996912 WISE Catering: the authentic taste of ethnic cuisine Page | 2 Burmese Cuisine Vegetarian option: $16.00 Fried rice with stir fry veggies and salad Non-vegetarian option: $17.00 Rice served with stir fry chicken and veggies and salad (or) Chicken noodles with stir fry veggies $15.00 For less than 40 people refer the pricing at the bottom of the menu. Chicken Noodles: Fried noodles with chicken (halal), mixed veggies, onion, vegetable oil and soya sauce. -
Kissing Cuisines
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Queen Mary Research Online Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web Sajadmanesh, S; Jafarzadeh, S; Ossia, SA; Rabiee, HR; Haddadi, H; Mejova, Y; Musolesi, M; Cristofaro, ED; Stringhini, G https://arxiv.org/abs/1610.08469 For additional information about this publication click this link. http://qmro.qmul.ac.uk/xmlui/handle/123456789/17687 Information about this research object was correct at the time of download; we occasionally make corrections to records, please therefore check the published record when citing. For more information contact [email protected] Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web Sina Sajadmaneshy, Sina Jafarzadehy, Seyed Ali Ossiay, Hamid R. Rabieey, Hamed Haddadiz, Yelena Mejova?, Mirco Musolesi], Emiliano De Cristofaro], Gianluca Stringhini] ySharif University of Technology zQueen Mary University of London ?Qatar Computing Research Institute ]UCL ABSTRACT this motivation in mind, in this paper, we set to investigate the way As food becomes an important part of modern life, recipes shared in which ingredients relate to different cuisines and recipes, as well on the web are a great indicator of civilizations and culinary at- as the geographic and health significances thereof. We use a few titudes in different countries. Similarly, ingredients, flavors, and datasets, including 157K recipes from over 200 cuisines crawled nutrition information are strong signals of the taste preferences of from Yummly, BBC Food data, and country health statistics. individuals from various parts of the world. Yet, we do not have a Overview & Contributions. -
Kurdish Kingdom (AKA “Corduene”) Spread Across Regions Encompassing Modern Turkey, Syria, Iran, Iraq, and Armenia
KURDS LOCATION The Kurds formerly settled in the Mediterranean Plain along the Tigris and Euphrates Rivers. The Kurdish kingdom (AKA “Corduene”) spread across regions encompassing modern Turkey, Syria, Iran, Iraq, and Armenia. Today most Kurds live in the mountains of Eastern Turkey (Taurus Mountains) and Northwestern Iran (Zagros Mountains). Many reside in Iraq, Syria, and Armenia as well. POPULATION As of the late 1990’s, it was estimated that about 20 million Kurds remained. More recent numbers indicate the following: Turkey=15 million Iran=6 million Iraq=6 million Syria=2 million Armenia=50,000 Half of the Kurds alive today reside in Turkey. Others make up 10% of Iran’s population and 23% of Iraq’s population. GEOGRAPHY/TOPOGRAPHY The Kurdish land is typically mountainous and referred to by many as “uninhabitable.” The Kurds have become settled agrarian peoples by forced assimilation into modern countries—they were previously nomadic farmers. Adaptations to farming techniques and lifestyles have been made to accommodate expectations to remain isolated. The Kurds have successfully adapted to mountain life and this isolation has in turn provided a cultural preservation. CLIMATE OF KURDISTAN • Characterized by extreme conditions, with large temperature differences between day and night and between winter and summer. • Two patterns; semiarid and summer-dry; in winter drops below -35 ºC; in summer rises to 45 ºC. Variations in elevation create vast differences in climate ETHNICITY Ethnic roots and physical characteristics are similar to those of the Persians. TRADITIONS/CULTURE *Cultural traditions have been preserved due to geographic isolation in the mountain regions of the Middle East.Social organization remains traditional— the Kurds have a patriarchal society. -
Traditional Vegetal Food of Yezidis and Kurds in Armenia
J Ethn Foods 3 (2016) 32e41 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia * Roman Hovsepyan a, , Nina Stepanyan-Gandilyan b, Hamlet Melkumyan a, Lili Harutyunyan a a Institute of Archaeology and Ethnography, Yerevan, Armenia b Institute of Botany, Yerevan, Armenia article info abstract Article history: Background: The traditional food of the Yezidis and Kurds of Armenia has some particularities and dif- Received 3 January 2016 ferences compared with the traditional cuisine of Armenians. Received in revised form Methods: Ethnobotanical data collected during fieldworks in 2013e2015 in Armenia via interviews, 17 January 2016 direct observations and sampling of used plants for identification of species. Accepted 17 February 2016 Results: Traditional dishes of Yezidis and Kurds are simple. They are mostly made from or contain as a Available online 2 February 2016 main component lamb and milk products (sometimes beef and chicken, but never pork). The main vegetal components of their traditional food are represented by cultivated cereals, grains, and herbs of Keywords: edible plants wild plants. Edible plants gathered from the wild are used primarily for nutritional purposes, for fl flavorings avoring prepared meals and milk products, and for tea. gathering Discussion: We correlate these distinctions with the transhumant pastoral lifestyle of the Yezidi and Kurds Kurdish people. Yezidis Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
All Food Is Israeli Food
[ ONE MEAL] Holon, Israel All Food Is Israeli Food Story by Aron Heller oni ben-david sometimes from Spain in 1492, have had a far is brought to tears by his greater influence on the Israeli diet. wife’s cooking. Particularly Hummus and falafel are considered Ron Fridays, when Yafa cooks Israel’s national foods, but it’s the var- the Sabbath dinner for the family, three ied smorgasbord of homemade dishes generations strong. It can feel like the with long histories that define many world joined on one table. Israeli families. “This is the taste of a Friday night,” Tonight’s dinner features a version says Roni, 61, the owner of a deli in of Moroccan chreime, a fish stew with south Tel Aviv. “The food is like a chain. strips of Nile perch marinated in lem- It’s our heritage. It reminds us of where on and salt, then cooked in tomato The taste of the Sabbath could be Tex-Mex we come from.” or Libyan. Because anything can be Israeli. sauce and spiced with garlic, cumin, And that is a reflection of the intense paprika and caraway seeds. A lemony diaspora that is Israel today. Yafa’s par- green olive and chicken stew seasoned ents came from Morocco and Libya. Roni’s parents were Kurdish with turmeric also traces its roots to Morocco. and Georgian. The ancestries marry on the stove. There is Libyan mafrum—potatoes stuffed with ground On Fridays, the cooking begins early. Yafa wakes at 6 a.m., beef, eggs, chopped onions and cinnamon—and homemade heads to the kitchen and cranks up her favorite Middle Eastern challah, a tradition Yafa’s mother brought from Tripoli.