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Bangladeshi Cuisine Is Rich and Varied with the Use of Many Spices
Read the passage carefully and answer the questions following it (1-3). Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soups, fish and meat. Fish is the main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common, Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp), Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta hilsha is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice, flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival is organized by different groups of people, Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. Sweets of Bangladesh are mostly milk based. The common ones are roshgulla, sandesh, rasamalai, gulap jamun, kaljamun and chom-chom. There are hundreds of different varieties of sweet preparations. Sweets are therefore an important part of the day-to-day life of Bangladeshi people. -
Agricultural Technolongy in Bangladesh: a Study on Non-Farm Labor and Adoption by Gender
AGRICULTURAL TECHNOLONGY IN BANGLADESH: A STUDY ON NON-FARM LABOR AND ADOPTION BY GENDER Melanie V. Victoria Thesis Submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Masters of Science In Agricultural and Applied Economics George W. Norton, Chair Christopher F. Parmeter Daniel B. Taylor July 16, 2007 Blacksburg, Virginia Tech Keywords: High-yielding varieties, Integrated Pest Management, Bangladesh, Gender, Non-Farm Labor Copyright©2007, Melanie V. Victoria Agricultural Technology in Bangladesh: A Study on Non-Farm Labor and Adoption by Gender Melanie V. Victoria (ABSTRACT) There is growing interest in learning the impacts of agricultural technologies especially in developing economies. Economic analysis may entail assessment of employment and time allocation effects of new technologies. An issue of importance in South Asia is the impacts of technological change on a specific type of occupation: rural non-farm activities. In order to fully understand these effects, the research must integrate gender differences and determine if the results would be similar irrespective of gender. This paper particularly looks at the effects of HYV adoption on time allocation and labor force participation of men and women in non-farm activities. In estimating the effects of HYV adoption on non-farm labor supply, information on the dependent variable, supply of non-farm labor (or the number of days worked while engaged in non-farm labor), is not available for individuals who do not participate in non-farm labor. Hence sample selection or self-selection of individuals occurs. A feasible approach to the problem of sample selection is the use of Heckman’s Two Stage Selection Correction Model. -
Personal and Domestic Hygiene in Rural Bangladesh
~1O3.0 84PE PERSONAL AND DOMESTIC HYGIENE IN RURAL BANGLADESH LIBRA~ INTERNATIONAL REFERENCE C~NT~ FOR COMMUNITY WATER 8UPPt~ NU cANITATI~1N(IRC~ JITKA KOTALOVA’ 203. 0—84PE—11~79 S (~io~-~Pr C~CCj PERSONAL AND DOJESTIC HYCJIJr EN RURAL BANGLADESH Jitka Kotalcj~~ April 1984 I LIBRARY, INTERNATIONAL REFEWENCE I ~‘fF~ FOR COMMUNtiY WAIEN SUP?LY ~‘\~I \2LXNIIAfl(JN ~IWeI ~ Z7U~4 ‘kb ;ne HRQLS p ~i /3 Mi 49 H ext 1411142 gi~J i1&R-7 2°3~O~ IDA LIST OF CONTENTS Page PREFACE ACKNOWLEDGEMENTS 1 INTRODUCTION 1 1.1 Methodology 1 2 GENERAL BACKGROUND 2 3 DRINKING WATER 3 3.1 Water sources 3 Tubewell 3 The Canal 4 The Pond 4 Rain water 5 3.2 Handling and Storage 5 Containers 5 Pumping 5 Boiling 6 Filtering 6 Chemical Purification 6 3.3 Discussion 6 4 DOMESTIC CLEANLINESS 10 4.1 Housing standards 10 4.2 Sleeping and bedding 11 4.3 Vermin 11 4.4 Disposal of wastes 12 Garbage 12 Latrines 12 Urinal 12 5 COOKING AND EATING MANNERS 14 5.1 Preparation of food 14 5.2 Serving of meals and eating 14 5.3 Cleaning up 15 5.4 Feeding children 15 5.5 Preservation of leftovers 16 6 PERSONAL CLEANLINESS 18 6.1 Concept of pollution and purity 18 6.2 Purifying and cosmetic agents 19 Origin 19 Water and Oil 20 Soap 20 Mud 24 6.3 Bathing 24 Technique, frequency and symbolic meaning 24 Daily procedure 25 Cosmetiziation 26 Body—washing procedures 26 6.4 Toilet habits and toilet training 28 6.5 Nasal and oral hygiene 29 6.6 Cleaning of eyes and ears 31 6.7 Hair, nails and general grooming 31 Notes 35 References 38 H/84—6/841 031 .~ S I D A ACKNOWLEDGEMENTS The research on which this paper is based was supported by funds from the Swedish Development Cooperation Office in Dhaka and the Swedish Council for Research in the Humanities and Social Sciences. -
SET 1 Sample Question for JSC Examination Full Marks
SET 1 Sample question for JSC examination Full marks: 100 Time: 3 hours Marks for individual items are mentioned next to the test items. A: Seen part Read the text and answer questions 1 and 2. Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks and sweets. Boiled rice is our staple food. It is served with a variety of vegetables, curry, lentil soup, fish and meat. Fish is our main source of protein. Fishes are now cultivated in ponds. Also we have fresh-water fishes in the lakes and rivers. More than 40 types of fishes are common. Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp). Shutki or dried fishes are popular. Hilsha is very popular among the people of Bangladesh. Panta-ilish is a traditional platter of Panta bhat. It is steamed rice soaked in water and served with a fried hilsha slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Boishakh. The people of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. Pitha, a type of sweets made from rice flour, sugar, syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter Pitha Utsab, meaning pitha festival, is organized by different groups of people. Sweets are distributed among close relatives when there is good news like births, weddings, promotions, etc. Sweets of Bangladesh are mostly milk-based. The common ones are roshgolla, sandesh, rasamalai, gulap jamun and cham-cham. -
Negotiating Modernity and Identity in Bangladesh
City University of New York (CUNY) CUNY Academic Works Dissertations, Theses, and Capstone Projects CUNY Graduate Center 9-2020 Thoughts of Becoming: Negotiating Modernity and Identity in Bangladesh Humayun Kabir The Graduate Center, City University of New York How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gc_etds/4041 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] THOUGHTS OF BECOMING: NEGOTIATING MODERNITY AND IDENTITY IN BANGLADESH by HUMAYUN KABIR A dissertation submitted to the Graduate Faculty in Political Science in partial fulfillment of the requirements for the degree of Doctor of Philosophy, The City University of New York 2020 © 2020 HUMAYUN KABIR All Rights Reserved ii Thoughts Of Becoming: Negotiating Modernity And Identity In Bangladesh By Humayun Kabir This manuscript has been read and accepted for the Graduate Faculty in Political Science in satisfaction of the dissertation requirement for the degree of Doctor of Philosophy. _______________________ ______________________________ Date Uday Mehta Chair of Examining Committee _______________________ ______________________________ Date Alyson Cole Executive Officer Supervisory Committee: Uday Mehta Susan Buck-Morss Manu Bhagavan THE CITY UNIVERSITY OF NEW YORK iii ABSTRACT Thoughts Of Becoming: Negotiating Modernity And Identity In Bangladesh By Humayun Kabir Advisor: Uday Mehta This dissertation constructs a history and conducts an analysis of Bangladeshi political thought with the aim to better understand the thought-world and political subjectivities in Bangladesh. The dissertation argues that political thought in Bangladesh has been profoundly structured by colonial and other encounters with modernity and by concerns about constructing a national identity. -
Body, Illness and Medicine in Kolkata (Calcutta)
Digesting Modernity: Body, Illness and Medicine in Kolkata (Calcutta) S t e f a n M . E c k s London School of Economics and Political Science University of London Ph.D. Thesis Social Anthropology 2003 UMI Number: U615839 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. Dissertation Publishing UMI U615839 Published by ProQuest LLC 2014. Copyright in the Dissertation held by the Author. Microform Edition © ProQuest LLC. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code. ProQuest LLC 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106-1346 T H £ S F &! 62 Abstract This Ph.D. thesis presents an anthropological perspective on popular and professional concepts of the body in Kolkata (Calcutta), with special reference to ideas about the stomach/belly and the digestive system. By altering the routines and practices of daily life, changes brought about by modernization, globalization and urbanization are often associated with a decline of mental and physical well-being. In this context, the aim of this study is to juxtapose popular practices of self-care with professional views on illness and medicine. How do people in Kolkata perceive their bodies? How do they speak about health problems linked to digestion? What are the perceptions of health and illness among different medical professionals? How does this discourse reflect anxieties about the consequences of modernity in Kolkata? The data of this study are drawn from ethnographic fieldwork carried out between July 1999 and December 2000. -
01 Indian Cooking
Introduction to Indian Cookery BHM -401T UNIT: 01 INDIAN COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Philosophy of Indian Food 1.3.1 Pre Ancient Era 1.3.2 Ancient Era 1.4 The Great Indian Cuisine – Key Features 1.4.1 Classification of Food Based on Nature 1.4.2 Classification of Food Based on Vargas 1.4.3 Classification of Foods Based on Nutrients 1.5 Regional Influences on Indian Food 1.5.1 Indian Regional Cuisine at a glance 1.5.1.1 South India 1.5.1.2 North-east 1.5.1.3 North India 1.5.1.4 Western India 1.5.1.5 Eastern India 1.6 Summary 1.7 Glossary 1.8 References/Bibliography 1.9 Suggested Readings 1.10 Terminal Questions 1.1 INTRODUCTION Once we think of India we think of food we think of the colour we think of the aromas and textures that create sensation over our taste buds. India is a diverse country having numerous states and languages having a multitude of culinary styles to choose from there's one thing special about this cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes palatable treat India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar all had a middle east connect therefore Central Asia and Mediterranean has played an important role in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also been largely affected by the European traditions. -
Everyday Health Security Practices As Disaster Resilience in Rural Bangladesh
Everyday health security practices as disaster resilience in rural Bangladesh Article (Published Version) Ray-Bennett, Nibedita S, Collins, Andrew E, Edgeworth, Ross, Bhuiya, Abbas, Nahar, Papreen and Alamgir, Fariba (2016) Everyday health security practices as disaster resilience in rural Bangladesh. Development in Practice, 26 (2). pp. 170-183. ISSN 0961-4524 This version is available from Sussex Research Online: http://sro.sussex.ac.uk/id/eprint/89214/ This document is made available in accordance with publisher policies and may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher’s version. Please see the URL above for details on accessing the published version. Copyright and reuse: Sussex Research Online is a digital repository of the research output of the University. Copyright and all moral rights to the version of the paper presented here belong to the individual author(s) and/or other copyright owners. To the extent reasonable and practicable, the material made available in SRO has been checked for eligibility before being made available. Copies of full text items generally can be reproduced, displayed or performed and given to third parties in any format or medium for personal research or study, educational, or not-for-profit purposes without prior permission or charge, provided that the authors, title and full bibliographic details are credited, a hyperlink and/or URL is given for the original metadata page and the content is not changed in any way. http://sro.sussex.ac.uk Development in Practice ISSN: 0961-4524 (Print) 1364-9213 (Online) Journal homepage: https://www.tandfonline.com/loi/cdip20 Everyday health security practices as disaster resilience in rural Bangladesh Nibedita S. -
The Reorganization of Political Power 2
Contents Preface xxv Acknowledgments xxix A Note on Transliteration xxxi Chronology xxxiii Thematic Table of Contents xli List of Maps lvii 1. The Eighteenth Century: Ferment and Change 1 The Reorganization of Political Power 2 Aurangzeb: Letters to His Sons 4 Shah Wali-Allah: The Urgency of Political Instability 5 Iradat Khan: Decay at the Center of the Empire 7 Rebelling Against the Mughals: The Sikhs 8 Muhammad Qasim on Banda Bahadur’s Sikh Army 9 The Sikh Religious Code: Lives of Discipline and Devotion 10 Marathas: Courtiers, Rebels, Raiders, and State Builders 11 The History of Khafi Khan and the Story of Tara Bai 12 Ahilya Bai Holkar: A Maratha Woman Ruler 13 vi Contents The Marathas as Raiders: A Bengali Perspective 14 Forts and War: The Essential Features of Any Kingdom 15 The Reality of War for a Common Soldier 16 The Chronicle of Bhausahib: Defeat in 1761 of the Marathas at Panipat 16 Tipu Sultan: Visionary Ruler of Mysore 18 The Infl uence of Commerce 20 Bankers and Traders: The Powers Behind the Thrones 21 “Business Men are the Glory and Ornament of the Kingdom” 22 Ananda Ranga Pillai: Merchant and Agent of the French 23 Ghulam Husain Khan: The Nawab of Bengal, the Marathas, and the Jagat Seths 24 Abu Talib: Cultural Comparisons, India Versus the West 26 On the Margins of Power 27 The Sannyasi Uprising 28 Himmat Bahadur, the People’s Hero 29 Religious Expressions, Devotional and Intellectual 30 Ramprasad Sen: Singing to the Goddess in Bengal 31 The Poetry of Nagaridas: Krishna Devotion in Vrindavan 33 Tyagaraja: Telegu Composer -
STREET FOODS in BANGLADESH by Naomi Owens and Naseem Hussain
STREET FOODS IN BANGLADESH by Naomi Owens and Naseem Hussain A Study of Roadside Food Vendors in Manikganj Town PREFACE The research which gavo rise to this report was conducted between January 1983 and March 1984 as part of the Equity Policy Center's study of street food in ten countries (Egypt, Senegal, Togoland the Philippines, Indonesia, Thailand, Bangladesh, India, Jamaica, and Peru). Funds for the Bangladesh project were provided to EPOC by the Office of Women in Development, United States Agency for International Development, Washington, D.C. The study in Bangladesh would noc have been possible without the help of many people. Above all, we are grateful to Mrs. Mahmuda Icianum, then Deputy Secretary, and to Mr. Hedayet ul Huq, Secretary, oZ the Ministry of Social Welfare and Women's Affairs, for advice, encouragement and permission to carry out the study. In Manikganj itself we are also especially grateful for the help and advice of three consecutive subdivisional officers, the subdivisional police oficer, the thana circle officer for development, municipality officials and many othe: local and subdivisional government offcers. rhe cross-nationaL study as a whole was designed by Irene Tinker, Director of the Equity Policy Center in Washington, D.C. The in-country proposal and research design were also greatly influenced by the wisdom and experience of Clarence altoney and Tom T.mberg; Bob Barnes, Sherry PLunkett, Mel Chatman, Liliana AyaLde and Nx1hkam Agarwal of the Dhaka Mission of USAID; Suzanne Wallen, Geoffrey Taylor, and James Novak of the Asia Foundation in Dhaka; PhyLlis and Kenneth Forman of Save the Children (USA); Md. -
Cantonment Public School and College, Saidpur Home Test-1/2020 Class: VIII (BV+EV) Subject: English Time: 3 Hours Full Marks: 100
Cantonment Public School and College, Saidpur Home Test-1/2020 Class: VIII (BV+EV) Subject: English Time: 3 hours Full Marks: 100 [Figure in the right margin indicates full marks] Part- A: Seen Part [Marks-20] Seen Passage [Marks: 15] Read the text and answer questions 1 and 2. Bangladeshi cuisine is rich and varied with the use of many spices. We have delicious and appetizing food, snacks, and sweets. Boiled rice is our staple food. It is served with variety of vegetables, curry, lentil soups, fish and meat. Fish is the main sources of protein. Fishes are now cultivated in ponds. Also we have fresh water fishes in the lakes and rivers. More than 40 types of fishes are common. Some of them are carp, rui, katla, magur (catfish), chingri (prawn or shrimp). Shutki or dried fishes are popular. Hilsa is very popular among the people of Bangladesh. Panta ilish is a traditional platter of pantabhat. It is steamed rice with soaked in water and served with fried hilsa slice, often together with dried fish, pickles, lentil soup, green chilies and onion. It is a popular dish on the Pohela Baishakh. People of Bangladesh are very fond of sweets. Almost all Bangladeshi women prepare some traditional sweets. ‘Pitha’ a type of sweets made from rice flour, sugar syrup, molasses and sometimes milk, is a traditional food loved by the entire population. During winter PithaUtsab, meaning pitha festival is organized by different group of people. Sweets are distributed among close relatives when there is good news like births, weddings, promotions etc. -
Bangladesh: the Adolescence of an Ancient Land Ancient Land
Bangladesh: The Adolescence of an Ancient Land Saira Wolvén ASIA PAPER August 2007 Bangladesh: The Adolescence of an Ancient Land Saira Wolvén © Institute for Security and Development Policy Västra Finnbodavägen 2, 131 30 Stockholm-Nacka, Sweden www.isdp.eu “Bangladesh: The Adolescence of an Ancient Land" is an Asia Paper published by the Institute for Security and Development Policy. The Asia Paper series is the Occasional Paper series of the Institute’s Asia Program, published jointly on topical and timely subjects. The Institute is based in Stockholm, Sweden, and cooperates closely with research centers in Europe and Asia. Through its Silk Road Studies Program, the Institute runs a joint Transatlantic Research and Policy Center with the Central Asia- Caucasus Institute of Johns Hopkins University’s School of Advanced International Studies. The Institute is firmly established as a leading research and policy center, serving a large and diverse community of analysts, scholars, policy-watchers, business leaders and journalists. It aims to be at the forefront of research on issues of conflict, security, and development in the region. Through its applied research, publications, research cooperation, public lectures and seminars, it aspires to function as a focal point for academic, policy, and public discussion regarding the region. © Institute for Security and Development Policy, 2007 ISBN: 978-91-85937-00-4 Printed in Singapore Distributed in Europe by: Institute for Security and Development Policy Västra Finnbodavägen 2, 131 30 Stockholm-Nacka, Sweden Email: [email protected] Distributed in North America by: The Central Asia-Caucasus Institute Paul H. Nitze School of Advanced International Studies 1619 Massachusetts Ave.