DOCSLIB.ORG

Introducing Jawi Peranakan Cuisine to Penangites…

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Introducing Jawi Peranakan Cuisine to Penangites… 24 FRIDAY 8 NOVEMBER 2013 THE MALAY MAIL 25 Introducing Jawi Peranakan cuisine to Penangites… and the rest of Malaysia too! n By Opalyn Mok They have a EORGE TOWN, Nov selection of 8 -- Most visitors to starters, hummus GPenang -- and even with toast bread some residents -- associate (background), roti the Peranakan culture with jala with curry or the Nyonya Baba or Straits- Malayan salad born Chinese who adopted (right) Malay customs and food and made it into their own. Think of the sarong kebaya and dishes like Gulai Tumis, Sandwiches are Otak Otak or Inchi Kabin. also available for But there are other types The Herbal Lemuni Rice (front) and lemon those not keen on of Peranakans in Penang rice, which was the rice of the day that rice dishes; here too; the Jawi Peranakan or the restaurant changes regularly, served is the smoked Orang Tanjung being one of with chicken curry, sambal, anchovies, fruit salmon sandwich the most prominent. chutney and egg served with salad When the Indian, Arab, explosion of flavours that is Turkish and Persian migrants a marriage of briyani masala, came here and married local coriender, parsley, rose Malay women, they adopted water, fried shallots, mint the Peranakan culture as and various herbs. their own. The multi-layered briyani Peranakan is after rice also has a sprinkling of all a Malay word that raisins and cashew nuts to means “locally born” or bring all the flavours together “indigenous.” and add a touch of the Throughout the heritage Moghul to the dish. city of George Town, the The rice itself can be Straits Chinese or Baba eaten on its own without Nyonya Peranakan influence any other side dish but to is visible in restaurants balance out the meal with boasting “nyonya food” but some meat and vegetables, sadly, there was no way for it is served with rose most of us to sample Jawi chicken, fruit chutney and Peranakan or Orang Tanjung dalcha (vegetable curry). food. Pictures by KE Ooi The briyani sets are only For that particular cuisine, A mini garden within the restaurant, located at the airwell available from Thursdays to you had to be invited to Saturdays but each week, it lunch or dinner at the homes is a different style of briyani. of the Jawi Peranakans. According to head chef That is why Datuk Dr Wazir Nurilkarim Razha, who Jahan Abdul Karim decided happens to be Datuk Wazir’s to open Jawi House to offer The multi-coloured briyani rice that is layered when cooked to produce a burst of flavours son, there are many different Penangites and tourists a complemented by rose chicken, fruit chutney and dalcha Balmieh - a thick, rich lamb curry served with crunchy toast types of briyani so they try to taste of the traditional food change the dish every week that is a unique fusion of or so. Arabian and Malay with Nurilkarim studied culinary a smidgen of Western arts and trained under his influence thrown in. Datuk Dr mother. “My mother is very An economics Wazir Jahan strict about how we prepare anthropologist and executive Abdul Karim each dish so it is still a director and founder of the wants to keep learning process and every Academy of Socio-Economic the traditions day, without fail, she will Research and Analysis and cultures check the taste and flavours (Asera), a global think tank of the Jawi of each dish to ensure that and research collective Peranakan all are the authentic flavours focusing on economic alive through of Jawi Peranakan,” he said. justice, Datuk Wazir learned Jawi House No meal at Jawi House is to cook from her mother and Gallery The exhibits at the gallery above the restaurant complete without a nice tall Begum Bismillah Karim. glass of Arabian Sherbet. But she delved further in June this year and has a (also known as butterfly pea because lemuni, a herb This milky pink drink may into the history and small menu of fusion Jawi flowers). officially known as vitex look like “ais bandung” (rose cultural traditions of Jawi Peranakan fare served in It is not your regular trifolia, enhances blood flow, syrup with milk) but this Peranakan because of her a quiet atmosphere, either nasi lemak as the rice has balances the hormones drink’s recipe dates back to anthropological research into around a mini garden at the the added flavours of a and restores the digestive more than 800 years! Perfect starter: seasonal Malayan salad of mixed fresh women and gender where café’s airwell or at its main combination of rich coconut system to normal. “We topped the iced vegetables tossed with a light tangy sauce and seasonal fruit (pomegranate, in this case) culinary art is a natural Head chef Nurilkarim Razha air-conditioned dining area. milk and herbs. Their briyani rice set is rose syrup and milk with branch of gender studies. Their signature dish is The rice is served with also another must-try as basil seeds (biji selaseh), conventional drink a different desserts such as yogurt She even wrote a book on links through the spice trade which was formerly called the Herbal Lemuni Rice chicken curry, egg, cucumber theirs is unlike regular malva nut (buah kembang twist. cheesecake, red velvet this very subject -- Feasts between Arabia, Persia, India Malay Lane, Jawi House is where white rice is cooked and talang salt fish briyani found at most Indian semangkuk) and katira Jawi House, which opens gallettes, lemon tart and of Penang: Muslim Culinary and South East Asia in the a quaint little café and art in coconut milk, delicately (queenfish) sambal. Muslim restaurants. (olibanum gum resin),” from 10am to 7pm daily lemon cheesecake. Heritage -- which was past. gallery with dining tables flavoured by lemongrass and Traditionally, the lemuni Imagine multi-coloured Nurilkarim said. except for Sundays, also Find out more about Jawi launched earlier this year. Located within the heritage on the ground floor and a lemuni leaves and given a rice used to be a post- rice with hues of orange, The malva nut and katira serves sandwiches for those House at www.jawihouse. Her recipes are meant zone of George Town, along gallery on the first floor. gorgeous hue of blue and partum or confinement yellow, red and white and at Fluffy red velvet galettes served with cream and The Arabian Sherbet goes nicely both add a jelly-like texture not keen on rice and there com or call 04-2613680 for to demonstrate the cultural the narrow Armenian Street The café opened its doors grey by tualang flowers dish for Malay women the first spoonful, you get an icing sugar and lemon tart (background) with their briyani rice set to the drink and give the is also a selection of baked reservations..
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Wanderlust // Malaysia
    WANDERLUST // MALAYSIA www.travel3sixty.com A FEAST JPeppered by infl uences from faraway and exotic lands, the culinary heritage of Malaysia’s Jawi Peranakan community is enriched by a tapestry of cultures. WI WORDS: CHITRA SANTHINATHAN PHOTOGRAPHY: CHEWWIN WIN 114 DEC 2016 t360 Dec2016_081116_A_tsy.indd 114 11/11/2016 5:34 PM WANDERLUST // MALAYSIA www.travel3sixty.com A FEAST JPeppered by infl uences from faraway and exotic lands, the culinary heritage of Malaysia’s Jawi Peranakan community is enriched by a tapestry of cultures. WI WORDS: CHITRA SANTHINATHAN PHOTOGRAPHY: CHEWWIN WIN Flavoured with the leaves of the lemuni plant (vitex trifolia), nasi lemuni is believed to restore vitality, and is mainly eaten by women in confi nement. The Jawi Peranakan use butterfl y pea fl owers to give the grains a blue tinge. 114 DEC 2016 t360 Dec2016_081116_A_tsy.indd 114 11/11/2016 5:34 PM t360 Dec2016_081116_A_tsy.indd 115 11/11/2016 5:34 PM s a Malaysian, I’m utterly spoilt for from Europe, the Middle East, China and the Jawi Peranakan communities are largely based choice when it comes to food. Malay- Indian subcontinent to this part of the world. in Penang, Melaka and Singapore, where their sia’s cuisine, a marriage of flavours Many adventurous souls, besotted by the forefathers once docked in search of the riches inspired by the communities that call charms of the land, settled on her shores and of the Far East. this land home, mirrors the cultural di- forged new lives for themselves. While the history of the Jawi Peranakan Aversity of a nation populated by a multi- Intermarriage between these foreigners and people offers an intriguing insight into the racial melange.
    [Show full text]
  • Malaysia's National Language Mass Media: History and Present Status
    South East Asian Studies, Vol. 15, No.4, March 1978 Malaysia's National Language Mass Media: History and Present Status John A. LENT* Compared to its English annd Chinese language newspapers and periodicals, Nlalaysia's national language press is relatively young. The first recognized newspaper in the Malay (also called Bahasa Malaysia) language appeared in 1876, seven decades after the Go'vern­ ment Gazette was published in English, and 61 years later than the Chinese J!lonthly 1\1agazine. However, once developed, the Malay press became extremely important in the peninsula, especially in its efforts to unify the Malays in a spirit of national consciousness. Between 1876 and 1941, at least 162 Malay language newspapers, magazines and journals were published, plus eight others in English designed by or for Malays and three in Malay and English.I) At least another 27 were published since 1941, bringing the total to 200. 2) Of the 173 pre-World War II periodicals, 104 were established in the Straits Settlements of Singapore and Penang (68 and 36, respectively): this is understandable in that these cities had large concentrations of Malay population. In fact, during the first four decades of Malay journalism, only four of the 26 newspapers or periodicals were published in the peninsular states, all four in Perak. The most prolific period in the century of Malay press is the 35 years between 1906-1941, when 147 periodicals were issued: however, in this instance, 68, or nearly one half, were published in the peninsular states. Very few of the publications lasted long, to the extent that today, in Malaysia, despite the emphasis on Malay as the national language, there are only three Malay dailies.
    [Show full text]
  • Traditional Foods Recipes
    Traditional Foods: A Native Way of Life Selected Recipes Featuring Traditional Foods of the Northern Plains Tribes Acknowledgements These recipes accompany the Traditional Foods video produced by the Montana Cardiovascular Health Program, Montana Department of Public Health and Human Services, in partnership with Montana State University. The recipes were obtained from several Northern Plains Tribes in South Dakota and Montana. When available, nutrient content information is provided. The Cardiovascular Health Program would like to acknowledge the invaluable contributions of the following people who were involved in the creation of the video: Kibbe Conti, RD, CDE, Oglala Sioux Tribe Alma Hogan Snell, Crow Tribe Charlene F. Johnson, MPH, RD, CDE, Public Health Nutritionist, Crow/Northern Cheyenne Hospital, Indian Health Service Nonie Woolf, RD, MPH, Public Health Nutritionist, Blackfeet Community Hospital, Indian Health Service For additional copies of this recipe booklet, please contact: Crystelle Fogle, Montana Cardiovascular Health Program, (406) 947-2344, [email protected] To purchase additional copies of the video “Traditional Foods: A Native Way of Life,” call or write the office below: Extension Publications MSU P.O. Box 172040 Bozeman, MT 59717-2040 (406) 994-3273 The video is $14.95 including shipping and handling. Checks, money orders, Visa, Mastercard and Discover Cards are accepted. You may also contact your county Extension office. Buffalo Pockets 2 Lakota Buffalo Pockets Ingredients: 1 large onion 1 large red bell pepper 1 large green bell pepper 1 baby green zucchini 3 pounds buffalo roast or lean beef roast black pepper to taste cooking spray Aluminum foil 1. Wash all vegetables. Slice all vegetables into bite-size, thin pieces.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • The Changing Path of Chinese New Year
    The changing path of Chinese New Year BA-Thesis in English Linda Zhang September 2017 Háskóli Íslands Hugvísindasvið English The changing path of Chinese New Year Linda Zhang BA-Thesis in English Linda Zhang Kt.: 220179-2229 Leiðbeinandi: Magnús Björnsson September 2017 Abstract When speaking of the Chinese Spring Festival (also known as the Chinese New Year), people are often reminded of their childhoods. Looking back, the middle age and older generations) in the past, many people´s experience of the Chinese Spring Festival was much richer then than it is now. Today, most people think of the Spring Festival as free time from work or school, an opportunity for just eating and drinking. They observe the holiday period because it's a tradition they learned from their parents and grandparents. Unfortunately, the Spring Festival has lost some of its cultural base, In any case, the meaning of the Spring Festival is gradually disappearing (Tang, 2017) In this thesis I am addressing myself to the scrutiny of the customs and traditions of the Chinese Spring Festival. As a celebration it can be viewed as the nation’s traditional culture in action. Examining it helps us to understand the ordinary Chinese people who celebrate the New Year festival with their families, carrying out its customs and activites. Through close study it is also possible to discover what part of this heritage is important to them still in the modern world. My study also aims to explain the changees, and different stages of improvement, in the living standards of Chinese people as those have formed and developed with the passing of time.
    [Show full text]
  • Bahasa Tanjong: the Evolution of the Identity and Ideology of a Northern
    Kajian Malaysia, Vol. 33, Supp. 2, 2015, 91–111 BAHASA TANJONG: THE HERITAGE LANGUAGE OF THE JAWI PERANAKANS OF PENANG1 Hajar Abdul Rahim School of Humanities, Universiti Sains Malaysia, MALAYSIA Email: [email protected] Bahasa Tanjong (Tanjong language) in the present discussion refers to a Malay dialect which has been labelled as "Penang Malay" and "George Town Malay" by past researchers. It is a variation of the Northern Malay dialect of Peninsular Malaysia which emerged over two centuries ago in the George Town area of Penang, also known locally as Tanjong. It is a hybridised form of Malay that grew out of the language contact situation between two cultures, Malay and South Indian Muslims. The intermarriage between the two groups produced an Indo-Malay community known as Jawi Peranakans who are the native speakers of the dialect. Bahasa Tanjong, as with other languages is a product of culture and is inextricably bound to its speech community. Thus, while considered a Northern Malay dialect, its emergence amidst a locale that was considered a colonial cosmopolitan caused it to possess features that are distinct from other Malay dialects. Early descriptions of bahasa Tanjong, such as Hamilton's discussion of "Penang Malay" published almost a century ago, considers the distinguishing characteristics of the dialect as a deviation of the Northern Malay Dialect. This is the point of departure for this article that argues that the features are in fact cultural markers that contribute to the construction of the bahasa Tanjong identity. Its Indian linguistic heritage, particularly Tamil, as well as its inclination to allow influences from other languages, sets it apart from other Northern Malay dialects.
    [Show full text]
  • National Dishes
    NATIONAL DISHES Kazakhstan food and national meals Kazakhstan food info First of all the guest of Kazakhstan family regaled with kumiss (the drink based on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur- et, karta, kabirga. Wheat flour cookies were very common too. KAZAKHSTAN FOOD - KUMISS Kazakhstan traditional food facts and features The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in- law or daughter-in-law, neck-bone for girls and so on. The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations. The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal. BAURSAKS Baursaks (savoury doughnuts) - are must-have food in every Kazakh family. Now, baursaks are not only cooked and eaten by the Kazakhs. Baursaks are served to tea, before main course, to mare’s milk (‘kumys’), to snacks, and to strong broth (‘sorpa’). It is both festive and everyday food liked by many, both young and old.
    [Show full text]
  • Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
    Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled.
    [Show full text]
  • Daripada Jawi Peranakan Kepada Melayu: Tinjauan Terhadap Komuniti Jawi Peranakan Di Pulau Pinang Pada Abad Ke-21
    Sari - International Journal of the Malay World Omarand Civilisation Yusoff & Noriah 28(2) (2010):Mohamed 63 - 8263 Daripada Jawi Peranakan kepada Melayu: Tinjauan terhadap Komuniti Jawi Peranakan di Pulau Pinang pada Abad ke-21 OMAR YUSOFF & NORIAH MOHAMED ABSTRAK Makalah ini meninjau tentang komuniti Jawi Peranakan yang menetap di Pulau Pinang. Tinjauan dilaksanakan menerusi kaedah kualitatif dan berfokus kepada tinjauan pustaka dan temu bual tidak berstruktur antara penyelidik dan informan Jawi Peranakan. Tinjauan mendapati bahawa kedatangan golongan pendatang dan pedagang dari India dan Arab ke Pulau Pinang telah mewujudkan kelompok Jawi Peranakan menerusi perkahwinan campur antara golongan ini dengan wanita Melayu tempatan. Golongan hibrid ini pada mulanya dikenali sebagai Jawi Pekan tetapi kemudian disebut sebagai Jawi Peranakan. Sekarang, golongan Jawi Peranakan ini lebih cenderung mengamalkan budaya Melayu dan dalam menuju ke arah menjadi Melayu, proses asimilasi dan amalgamasi yang dilalui oleh golongan ini sejak sekian lama, telah menyebabkan sebahagian besar mereka tidak lagi mempertahankan budaya mereka yang ada antaranya dikatakan bertentangan dengan akidah Islam. Pergeseran bukan sahaja berlaku terhadap budaya, malah aspek bahasa juga mempamerkan keadaan yang sama. Makalah ini cuba mendeskripsikan Jawi Peranakan dan meninjau perubahan budaya dan penggunaan bahasa Jawi Peranakan di Pulau Pinang pada masa ini. Kata kunci: Jawi Pekan, Jawi Peranakan, Melayu, Pulau Pinang, budaya ABSTRACT This paper will review the Jawi Peranakan community that settled in Penang. A survey was conducted through qualitative methods and focused on library research and non-structured interviews between the researcher and the Jawi Peranakan informants. This survey found that the arrival of the immigrants and traders from India and Arab to Penang gave rise to the Jawi Peranakan community through inter-marriage between these groups with local Malay women.
    [Show full text]
  • The Question of the Future of Indian Muslims in Malaysia: the Post-Mahathir Legacy Era
    AFRICAN AND ASIAN STUDIES African and Asian Studies 11 (2012) 219-246 brill.nl/aas The Question of the Future of Indian Muslims in Malaysia: The Post-Mahathir Legacy Era Ahmad Noor Sulastry Yurni* Department of Anthropology & Sociology, Faculty of Arts and Social Sciences, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail: [email protected]; [email protected] Abstract The Malays, Chinese and Indian community in Malaysia have been homogenized since British colonialism. The existence of Indian Muslims’ identity caused a new paradigm shift in Malaysia involving the racial discussion. This paper traces the diffference in Indian Muslims’ identities from Indian and the Hindus. I argued that Indian Muslims share Islam as their religion and faith, while maintaining a Malay way of life and custom in their daily practices. In Malaysia, the Indian Mus- lim community struggled to place their future in terms of social, economic allocation and politi- cal justifijication among the other communities. However, the strength of ethnic politics clearly charted out their involvement in the political base and moved them to fijight for their cause and rights. Hence, today’s Indian Muslim community has caused an Islamic resurgence, which has brought a new Indian dimension as a whole. Keywords homogenized; religion; race; identity and human rights Introduction As a multi-racial country, Malaysia has four major ethnic groups, each with its own traditions: Malay, Chinese, Indian and the indigenous people. Indians form 7.8 percent of the country’s total population of 27 million and are mostly Hindu with origin from Tamil Nadu. The Muslim Malays form 60 percent of the population while the Chinese, who account for 25 percent, are Buddhists or Christians.
    [Show full text]
  • Food Project PNG Food Profile
    THE INDEPENDENT STATE OF PAPUA NEW GUINEA: PEOPLE & CUISINE The information presented here has been drawn from a combination of primary sources (interviews with ethnic Papua New Guinean women in Brisbane, Gold Coast & Townsville) and from secondary sources. It has been reviewed for consistency by members of the Queensland PNG community to ensure that information presented is accurate. HACC is a joint Australian Government-State funded program. Copyright © Diversicare 2012 This document is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License . It can be shared under the conditions specified by this license at http://creativecommons.org/licenses/by-nc-nd/3.0/au 2 Table of Contents 1 Background .......................................................................................................................................................5 1.1 History[1] ................................................................................................................................................5 1.2 Regions ..................................................................................................................................................6 1.3 Climate ...................................................................................................................................................6 1.4 Population .............................................................................................................................................6 1.5 Urban vs. Rural populations .................................................................................................................6
    [Show full text]