DOCSLIB.ORG

Haji Ahmad Faqir Al–Kerinci Sumbangan Dan Pemikiranya Dalam Perkembangan Islam Di Kerinci – Jambi - Indonesia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Haji Ahmad Faqir Al–Kerinci Sumbangan Dan Pemikiranya Dalam Perkembangan Islam Di Kerinci – Jambi - Indonesia HAJI AHMAD FAQIR AL–KERINCI SUMBANGAN DAN PEMIKIRANYA DALAM PERKEMBANGAN ISLAM DI KERINCI – JAMBI - INDONESIA DARMADI SALEH DISERTASI INI DIKEMUKAKAN UNTUK MEMENUHI KEPERLUAN BAGI SYARAT MENAMATKAN PROGRAM STUDY MASTER SECARA DISERTASI JABATAN AKIDAH DAN PEMIKIRAN ISLAM BAHAGIAN PENGAJIAN USHULUDDIN AKADEMI PENGAJIAN ISLAM UNIVERSITI MALAYA KUALA LUMPUR 2008 HAJI AHMAD FAQIR AL–KERINCI: SUMBANGAN PEMIKIRANNYA TERHADAP PERKEMBANGAN ISLAM DI KERINCI, JAMBI, INDONESIA DARMADI SALEH JABATAN AKIDAH DAN PEMIKIRAN ISLAM AKADEMI PENGAJIAN ISLAM UNIVERSITI MALAYA KUALA LUMPUR 2009 HAJI AHMAD FAQIR AL-KERINCI : SUMBANGAN PEMIKIRANNYA TERHADAP PERKEMBANGAN ISLAM DI KERINCI, JAMBI, INDONESIA ABSTRAK Kajian ini adalah merupakan usaha eksploratif penulis untuk mengkaji sejarah hidup Haji Ahmad Faqir b. Haji Bagindo Sutan dan sumbangan pemikirannya terhadap perkembangan Islam di daerah Kerinci, Sumatera, Indonesia. Dalam menjalankan penyelidikan ini, kaedah kepustakaan dan lapangan digunakan. Perbincangan dalam kajian ini dibahagikan kepada enam bab. Bab pertama ialah bab pendahuluan, diikuti bab yang kedua yang mengulas tentang biografi beliau, latar belakang keluarga, pendidikan dan kematian beliau. Bab seterusnya memaparkan perbahasan tentang daerah kajian, keadaan dan potensi daerah berkenaan. Kemudian bab yang berikutnya memaparkan tentang sumbangan beliau dalam bidang pendidikan dan dakwah Islam serta pengajaran- pengajaran beliau bagi masyarakat Kerinci khususnya dan Islam amnya. Kemuncak kepada bab ini ialah analisis sumbangan pemikiran beliau dalam bidang akidah yang meliputi aspek ketuhanan, aspek kenabian dan aspek al-sam‟iyyat serta pandangan pemikiran beliau terhadap hal-hal berkenaan. Kajian ini diakhiri dengan kesimpulan dan saranan. Sumbangan Haji Ahmad Faqir terutamanya dalam bidang pendidikan agama seperti menubuhkan madrasah, menjalankan kerja-kerja dakwah dan penglibatan beliau dalam membina keteraturan hidup bermasyarakat di daerah Kerinci telah dihargai oleh berbagai pihak. Kajian dari biografi beliau mendapati bahawa beliau mempunyai keperibadian yang wajar diteladani oleh semua muslim dalam mencapai kecemerlangan hidup, di mana beliau didapati menguasai pelbagai ilmu pengetahuan dan mempunyai perwatakan yang terpuji. Pemikiran beliau dalam aspek pendidikan Islam terfokus kepada kepentingan pendidikan Islam bagi setiap individu dalam proses pembangunan bangsa dan negara. Menurut beliau, guru yang mengajar bukan hanya memindahkan ilmu, tetapi juga membentuk watak, karakter dan keperibadian murid. Pemikiran beliau dalam bidang akidah Islam telah menanamkan kesedaran umat akan pentingnya mengenal dan mengimani Allah S.W.T sebagai pencipta dan mentadbir alam sejagat ini. Pemikiran akidah beliau sangat dipengaruhi oleh aliran pemikiran tradisional dan di sisi lain beliau menerima kemodenan yang berpedomankan agama Islam itu sendiri dengan cara hikmah. Idea-idea dan saranan beliau ini menyumbangkan kepada bidang pendidikan tidak sahaja di Kerinci bahkan di Indonesia amnya. HAJI AHMAD FAQIR AL–KERINCI: HIS CONSTRIBUTION OF THOUGHTS IN KERINCI, JAMBI, INDONESIA ABSTRACT The purpose of this study is to analyse the autobiography of Haji Ahmad Faqir b. Haji Bagindo Sutan and his intellectual constributions in the development of Islam in Kerinci, Sumatera, Indonesia. The methodologies applied in this research are library and field research.This study is devided in six chapters. It begins with an introduction, followed by discussion on biography of Haji Ahmad Faqir, family background, education and his death. Then it explains the background and potentiality of the district of Kerinci. The fourth chapters highlights Haji Ahmad‟s contributions in the field of education, Islamic propagations and his teaching especially in Kerinci Society and muslim society in general. The Fifth chapters analyses his intellectual constributions in aqidah on divinity, prophethood, and metaphysic aspects. The study ends with a conclusion and sugesstion. The research found that Haji Ahmad Faqir had contributed in organising Islamic education institutions such as establishing madrasah, involved in Islamic propagation activities and developed in stability in the life of Kerinci society. This study also found that Haji Ahmad Faqir governed some disciplines of knowledge and had a remarkable personality. For example, he stressed that teacher is not only transfering knowledge, but also reforming the personality and character of student. His thought in aqidah had brought society consciouness that is very important to know and believe in Allah S.W.T as a creator. He also had been influenced by tradisonalists approach, but at the same time he had accepted modernity. His ideas and thought contributed to the field of education in Kerinci as well as in Indonesia. PENGHARGAAN Dengan penuh rasa haru segala puji-pujian dipanjatkan kehadirat Rab al-Amin kerana di atas keizinan dan kekuatan yang dikurniakan oleh-Nya, sehingga disertasi ini dapat disiapkan dalam tempoh yang telah ditetapkan. Dalam kesempatan ini penulis merakamkan sekalung budi dan setinggi-tinggi penghargaan serta ucapan terima kasih kepada Prof. Madya Dr. Mohd Fauzi b. Hamat, Ketua Jabatan Akidah dan Pemikiran Islam, Universiti Malaya yang telah membimbing penulis dalam menyiapkan disertasi ini hingga ke peringkat akhir. Bimbingan dan didikan yang diberikan seolah-olah cahaya yang menerangi. Penghargaan juga atas segala dorongan intelektual, keperihatinan dan ketabahan serta contoh teladan yang mulia yang ditunjukkan oleh beliau sebagai pembimbing (guru) benar-benar dirasa oleh penulis. Semoga bimbingan ini tetap berkekalan dalam ingatan penulis sepanjang hayat. Hanya Allah S.W.T yang dapat membalas atas segala kebaikan dan ilmu yang dicurahkan kepada punulis. Penulis juga merakamkan ucapan penghargaan dan terima kasih kepada semua kakitangan Universiti Malaya, Khasnya Jabatan Akidah dan Pemikiran Islam, Akademi Pengajian Islam Universiti Malaya tidak lupa kepada kakitangan Perpustakaan Universiti Malaya, Akademi Pengajian Islam, Perpustakaan Peringatan Za‟ba, Perpustakaan Pengajian Melayu dan Perpustakaan daerah Kerinci. Begitu juga kepada semua pihak yang turut membantu menyarankan bahan-bahan rujukan yang berkaitan selama penulis menyiapkan disertasi ini. Terima kasih yang tidak terhingga penulis tujukan khas kepada al-Ustaz Kiyai Haji Muhammad Ismail Tengku Dji, yang banyak membantu penulis dalam mendapatkan bahan-bahan dan dokumen-dokumen penting dalam kajian ini. Ucapan terima kasih juga penulis tujukan kepada semua responden yang telah memberikan maklumat berharga lebih dari apa yang diharapkan oleh penulis. Mereka adalah saksi Allah S.W.T di bumi, dan Allah jua yang dapat membalas segala kebaikan dan kerjasama yang diberikan kepada penulis, terutamanya kepada seluruh ahli keluarga Haji Ahmad Faqir b. Haji Bagindo Sutan al-Kerinci, Latifah bt Haji Ahmad, M. Rafi‟I b. Haji Ahmad, Siti Marhamah bt. Haji Ahmad, al-Ustaz Haji Manaf b. Haji Abdul Latif, al-Ustaz Haji M. Surah Noor, al-Ustaz Mukhtar Syarif, Ghazali @ Asrafuddin b. Haji Mat Seri, Husin Hamid, Haji Ibrahim b. Haji Hamzah dan lain-lain. Penghargaan tertinggi penulis ucapkan untuk keluarga penulis yang sama-sama memberi motivasi dan semangat kepada penulis. Kejayaan ini sebenarnya adalah milik mereka, teramat istimewa untuk sahabat terbaik dan teman yang paling setia yang memberi sokongan moral, kasih sayang dan segala apa yang mampu ia berikan kepada penulis iaitu Isteri tercinta, Dewi Sartika SE. Ayah dan Bonda tercinta yang selalu menjadi pendorong ini. Terima kasih dan penghargaan juga penulis tujukan kepada seluruh ahli keluarga penulis yang lain iaitu kakanda Sukriani Saleh SPd sekeluarga, Kasmir Saleh SPd sekeluarga, adinda Harlisna sekeluarga, Ida Royani sekeluarga, Iwan Rosal dan dinda Karmila SPd. Akhir sekali setulus penghargaan kepada rakan-rakan senasib dan sepenanggungan atas segala pertolongan yang telah diberikan dan kepada semua pihak yang terlibat sama ada secara langsung atau tidak langsung dalam menjayakan disertasi ini. Sekian Darmadi Saleh No 29, Jalan Damansara Lot 2821, 60000 Kampung S. Pencala Wilayah Persekutuan K.L. ISI KANDUNGAN Halaman Muka Depan ii Halaman Judul iii Abstrak iv Absract v Penghargaan vi Isi Kandungan viii Senarai Kependekan xi Panduan Transliterasi xiii Senarai Lampiran xv BAB I : PENDAHULUAN Halaman 1.1 Latar Belakang Masalah 1 1.2 Pengertian Tajuk 9 1.3 Ojektif Kajian 12 1.4 Kepentingan Kajian 13 1.5 Metodologi Kajian 14 1.6 Tinjauan Kajian Lepas 17 1.7 Susunan Penulisan. 20 BAB II : BIOGRAFI HAJI AHMAD FAQIR AL-KERINCI 2.1. Pendahuluan 22 2.2. Latar Belakang Keluarga 22 2.3. Latar Belakang Pendidikan. 28 2.4. Keperibadian Haji Ahmad Faqir. 41 2.4.1. Kebijaksanaan 43 2.4.2. Beberapa Perbuatan Terpuji. 47 2.5. Kematian. 62 2.6. Kesimpulan. 65 BAB III : ISLAM DI KERINCI SEBELUM HAJI AHMAD FAQIR AL-KERINCI 3.1 Pendahuluan 68 3.2. Sejarah Kerinci. 69 3.3. Kedudukan Geografi dan Batas Sempadan Wilayah Pentadbiran. 76 3.4. Sistem sosial Masyarakat Kerinci. 82 3.5. Budaya dan Agama 86 3.6. Sejarah Masuknya Islam ke Kerinci. 88 3.7. Gerakan Parti Persatuan Islam di Kerinci. 93 3.8. Dewan Dakwah Indonesia 97 3.9. Majlis Taklim 101 3.10. Ajaran Tarekat 103 3.11. Aliran dan Mazhab 108 3.12. Kesimpulan. 110 BAB IV : SUMBANGAN HAJI AHMAD FAQIR AL-KERINCI KEPADA PERKEMBANGAN ISLAM DI KERINCI 4.1. Pendahuluan 113 4.2. Sumbangan Haji Ahmad Faqir al-Kerinci kepada Perkembangan Islam di Kerinci. 118 4.2.1. Bidang Dakwah 118 4.2.2. Bidang Pendidikan Islam 131 4.2.2.1. Mendirikan Surau Sebagai Pusat Ilmu
Load more

Recommended publications
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Introduction to Nutrition, Agriculture, and Gardening
    uction to Nutr Introd ition, Ag ricultu ng re, and Gardeni Background Informati on e food that we eat supplies us with nutrients we Agriculture can occur on large scales, like commercial need to grow and stay healthy. People in di erent and family farms that require a lot of land. However, countries eat di erent foods, but with the same goal the growing of crops can also take place on a smaller of meeting their nutrient needs. When taking a closer scale, using smaller plots of land like community look at agriculture in countries around the world, we gardens, school gardens, or home gardens. nd a wide variety of foods grown for consumption. In addition to the variation of fruits and vegetables Agriculture is the science and art of using land to grow between countries and cultures, there are also fruits and vegetables and raise livestock. e types of di erences in the foods that are prepared. e fruits and vegetables cultivated in each country depend uniqueness of di erent cultural foods is due to on environmental factors like the geography and many in uences. is includes things like the types climate of the region. Many fruits and vegetables grow of native plants and animals available for food, the well in a temperate climate where the weather is mild religious practices of the people, and their exposure and there are not extreme variations in temperature. to other cultures. For example, during the Age of In countries that have arid regions where there is not Exploration (15th – 17th Centuries) many cultural much rainfall it can be more di cult to grow fruits and foods around the world were in uenced by explorers.
    [Show full text]
  • Anonymous Andalusian Cookbook
    Raccolta di testi per la Storia della Gastronomia Digitalizzati e restaurati da Edoardo Mori 2018 ** Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. 1200 - 1400 Contributors© Charles Perry, Candida Martinelli, David Friedman Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of works from the 1200s, some surviving and some not surviving independently to today.) Table of Contents PREFACE Pag. 18 CHAPTER 1: HEALTHFUL COOKING 22 According to Hippocrates On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods The Customs that Many People Follow in Their Countries Breads Hygiene Basic Ingredients Utensils Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready How the Service of Dishes is Ordered, and Which is Fitting to be First, and Which Last CHAPTER 2: DRINKS AND SYRUPS 28 The Great Drink of Roots The Little Drink of Roots: Way of Making It Making Raison Drink Recipe for Honey-Water Syrup of Aloe Wood: Way of Making It Syrup of Citron Leaves: Way of Making It The Great Cheering Syrup: Way of Making It 1 A Syrup
    [Show full text]
  • University of Malaya
    BANTUAN MAKANAN DI MALAYSIA: KAJIAN DARIPADA PERSPEKTIF EKONOMI ISLAM NORZURAIDA BINTI HASAN AKADEMI PENGAJIAN ISLAM UNIVERSITI MALAYA UniversityKUALA LUMPUR of Malaya 2018 i BANTUAN MAKANAN DI MALAYSIA: KAJIAN DARIPADA PERSPEKTIF EKONOMI ISLAM NORZURAIDA BINTI HASAN TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH AKADEMI PENGAJIAN ISLAM UNIVERSITI MALAYA UniversityKUALA LUMPUR of Malaya 2018 ii UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama : NORZURAIDA BINTI HASAN No. Pendaftaran/Matrik : IHA 120084 Nama Ijazah : PhD Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja Ini”) : BANTUAN MAKANAN DI MALAYSIA: KAJIAN DARIPADA PERSPEKTIF EKONOMI ISLAM Bidang Penyelidikan : EKONOMI ISLAM (SAINS KEMASYARAKATAN) Saya dengan sesungguhnya dan sebenarnya mengaku bahawa : (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa-apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafan tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilan Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua
    [Show full text]
  • Ramadan Moubarak
    RAMADAN IFTAR BUFFET (2019) 5:30 PM to 8:30 PM Ghabga 9:30 PM to 2 AM Bread Station Selection of Arabic Bread, Arabic Toast Bread, Assorted Soft Roll Bread Dairy & Pickles Assorted Pickles & Olives Fresh Labneh, Labneh Balls, Makdous International Cheese with Condiment Jam Figs, Honey, and Strawberry. Apricot in Jars Juice Station Jallab, Tamer Hindi, Laban Ayran, Kamar Al Den, Sharab Al Wared, Kerkrade, Vimto Dry Fruits & Nuts Assorted Dates and Pine Nuts, Apricot, Fig, Plums, Pine Nuts, Pistachio, Almond, Cashew, Nuts Oriental Salad Humus Mutable Tabbouleh Fattouch Warak Enab Potato Harrah Labneh with Garlic Bamieh Bil Zeit Moussaka Shanklish Salad Baba Ganoush Fasolia salad Fried Eggplant with Tahini Sauce Mudardara. Rocca haloumi Salad Live your life Chilled pasta salads with cheese Grilled vegetable and sundried tomato salad Feta cheese and Grilled chicken and avocado salad Western Salad Artichoke and sundried tomato salad Chicken Cajun salad Greek salad Coleslaw Mix Garden Leaves Rocca Lettuce, Local Lettuce, Assorted Lettuce, Frizze, Lolo Rosso, Water Cress Lettuce, Red Radish, Slice Cucumber, Spring Onion, Tomato Asian Corner (Individual Portion) Spicy Mango Salad Crispy crab salad Japanese Rocca salad Under Heating Lamp Fish Tempura Vegetable Tempura Vegetable Samosa Bahraini kebab Chicken Pizza Falafel Selection of Maki (Only for Ghabga) Sibuya Maki California Maki Vege mammi Maki Kanari Maki Condiments and Sauces Spring Onion, Momo Sauce, Sweet Soya with Chilly, Sambal Oleak, Chop Ginger with Soya Sauce. Wasabi, Pickled Ginger, Japanese Mayonnaise, Unsalted Soya sauce Oriental Corner Live Cooking Station Shawarma Chicken Shawarma, With Condiments (Garlic Sauce, Tahina Sauce, Slice Tomato, Onion and Parsley, Cucumber Pickles, Saj Bread) Barbeque Live Station Beef Kebab Lamb Kofta Shish Taouk Shish kebab Saaj Station Labneh Nutella Zattar Asian Noodles and dim sum Station (Only for Ghabga) Indian Live Station Egg Paratha Egg Toast Chicken Roll Carving station Lamb Ouzi with Oriental rice .
    [Show full text]
  • JW Marriott Atlanta Buckhead Event Menu
    2020 Authentic Event Menus JW Marriott Atlanta Buckhead 3300 Lenox Road NE Atlanta GA 30326 USA Phone 404-262-3344 WELCOME Authentic Event Menus Most food, from fruit to fish, has a season when it is abundant and at its best. Whenever possible we will only use the best products purchased from local growers and artisanal producers. We have made it a priority to cultivate relationships with growers who are committed to organic and natural farming methods. Individual menu items may be subject to adjustments based on seasonal availability. A customary taxable service charge (currently 25%) and sales tax (currently 8.9%) will be added to all pricing. Taxes are subject to change without notice Menu pricing is subject to an annual increase 1 BREAKFAST PLATED BREAKFAST | $42 per Person CONTINENTAL BREAKFAST SELECTIONS All Plated Breakfasts Include One of Each Course & Two Sides Along With: THE ATLANTA | $32 per Person Assorted Family Style Fresh Baked Croissants | Chocolate Croissants | Muffins | Danishes Sliced Fresh Fruit | Berries Choice of Orange | Grapefruit | or Cranberry Juice Sliced Breakfast Breads | Freshly Baked Croissants | Freshly Brewed Regular Starbucks Coffee | Decaffeinated Starbucks Coffee | Tazo Teas Chocolate Croissants | Muffins | Danishes Orange Juice | Grapefruit Juice | Cranberry Juice FIRST COURSE Freshly Brewed Regular Starbucks Coffee | Decaffeinated Starbucks Coffee | Tazo Teas Sliced Seasonal Fresh Fruit Mixed Berries | Yogurt | Granola Parfait THE AUGUSTA | $35 per Person Seasonal Fresh Fruit | Macerated in Mint Vanilla
    [Show full text]
  • Jordan Umayyad Route Jordan Umayyad Route
    JORDAN UMAYYAD ROUTE JORDAN UMAYYAD ROUTE Umayyad Route Jordan. Umayyad Route 1st Edition, 2016 Edition Index Andalusian Public Foundation El legado andalusí Texts Introduction Talal Akasheh, Naif Haddad, Leen Fakhoury, Fardous Ajlouni, Mohammad Debajah, Jordan Tourism Board Photographs Umayyad Project (ENPI) 7 Jordan Tourism Board - Fundación Pública Andaluza El legado andalusí - Daniele Grammatico - FOTOGRAFIAJO Inc. - Mohammad Anabtawi - Hadeel Alramahi -Shutterstock Jordan and the Umayyads 8 Food Photographs are curtsy of Kababji Restaurant (Amman) Maps of the Umayyad Route 20 Graphic Design, layout and maps Gastronomy in Jordan 24 José Manuel Vargas Diosayuda. Diseño Editorial Free distribution Itineraries ISBN 978-84-96395-81-7 Irbid 36 Legal Deposit Number Gr- 1513 - 2016 Jerash 50 All rights reserved. No part of this publication may be reproduced, nor transmitted or recorded by any information Amman 66 retrieval system in any form or by any means, either mechanical, photochemical, electronic, photocopying or otherwise without written permission of the editors. Zarqa 86 © of the edition: Andalusian Public Foundation El legado andalusí Azraq 98 © of texts: their authors Madaba 114 © of pictures: their authors Karak 140 The Umayyad Route is a project funded by the European Neighbourhood and Partnership Instrument (ENPI) and led by the Ma‘an 150 Andalusian Public Foundation El legado andalusí. It gathers a network of partners in seven countries in the Mediterranean region: Spain, Portugal, Italy, Tunisia, Egypt, Lebanon and Jordan. This publication has been produced with the financial assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Programme. The contents of this document are the sole responsibility of the beneficiary (Fundación Pública Bibliography 160 Andaluza El legado andalusí) and their Jordanian partners [Cultural Technologies for Heritage and Conservation (CULTECH)] and can under no circumstances be regarded as reflecting the position of the European Union or of the Programme’s management structures.
    [Show full text]
  • Translating Arab Cuisine Into English: 101 Recipes
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses Dissertations and Theses March 2018 Translating Arab Cuisine into English: 101 Recipes Paiman Salih University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/masters_theses_2 Part of the Other Languages, Societies, and Cultures Commons, and the Translation Studies Commons Recommended Citation Salih, Paiman, "Translating Arab Cuisine into English: 101 Recipes" (2018). Masters Theses. 614. https://doi.org/10.7275/10686524 https://scholarworks.umass.edu/masters_theses_2/614 This Open Access Thesis is brought to you for free and open access by the Dissertations and Theses at ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. TRANSLATING ARAB CUISINE INTO ENGLISH: 101 RECIPES A Thesis Presented by PAIMAN M.A. SALIH Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of MASTER OF ARTS February 2018 Comparative Literature © Copyright by Paiman M.A. Salih 2018 All Rights Reserved Permission granted by Chef Osama El-Sayed for the translation of the selected recipes and the use of images from the original cookbooks. TRANSLATING ARAB CUISINE INTO ENGLISH: 101 RECIPES A Thesis Presented by PAIMAN M.A. SALIH Approved as to style and content by: _________________________________________________
    [Show full text]
  • The World Religions Cookbook
    THE WORLD RELIGIONS COOKBOOK THE WORLD RELIGIONS COOKBOOK ARNO SCHMIDT AND PAUL FIELDHOUSE Library of Congress Cataloging-in-Publication Data Schmidt, Arno, 1937– The world religions cookbook / Arno Schmidt and Paul Fieldhouse. p. cm. Includes bibliographical references and index. ISBN 978–0–313–33504–4 (alk. paper) 1. Cookery, International. 2. Cookery—Religious aspects. I. Fieldhouse, Paul. II. Title. TX725.A1S42155 2007 641.59—dc22 2007002974 British Library Cataloguing in Publication Data is available. Copyright C 2007 by Arno Schmidt and Paul Fieldhouse All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2007002974 ISBN-13: 978–0–313–33504–4 ISBN-10: 0–313–33504–4 First published in 2007 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 Copyright Acknowledgments The authors and the publisher gratefully acknowledge permission for use of the following material: Illustrations by J. Susan Cole Stone. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume. To Margaret To Corinne, Emma, and Veronica CONTENTS List of Recipes ix Glossary xvii Measurement Conversions xxix Acknowledgments xxxi Introduction xxxiii 1.
    [Show full text]
  • Publication 21675
    Publication 21675 Department of Nutrition, University of California, Davis; University of California Agriculture and Natural Resources i For Further Information To order or obtain UC ANR publications and other products, visit the UC ANR Communication Services online catalog at http://anrcatalog.ucanr.edu/ or phone 1-800-994-8849. You can also place orders by mail or FAX, or request a printed catalog of our products from University of California Agriculture and Natural Resources Communication Services 2801 Second Street Davis, CA 95618 Telephone 1-800-994-8849 E-mail: [email protected] ©2019 The Regents of the University of California. This work is licensed under the Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International License. To view a copy of this license, visit http://creativecommons. org/licenses/by-nc-nd/4.0/ or send a letter to Creative Commons, PO Box 1866, Mountain View, CA 94042, USA. Publication 21675 ISBN-13: 978-1-62711-107-2 The University of California, Division of Agriculture and Natural Resources (UC ANR) prohibits discrimination against or harassment of any person in any of its programs or activities on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy or childbirth), physical or mental disability, medical condition (cancer-related or genetic characteris- tics), genetic information (including family medical history), ancestry, marital status, age, sexual orientation, citizenship, status as a protected veteran or service in the uniformed services (as defined by the Uniformed Services Employment and Reemployment Rights Act of 1994 [USERRA]), as well as state military and naval service.
    [Show full text]
  • Human Nutritional Needs 46 3
    Copyright © 2014. New York University Press. All rights reserved. University Press. All © 2014. New York Copyright Anderson, E. N.. Everyone Eats : Understanding Food and Culture, New York University Press, 2014. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/gu/detail.action?docID=1593778. Created from gu on 2020-12-07 04:21:58. EvEryonE Eats Second Edition Copyright © 2014. New York University Press. All rights reserved. University Press. © 2014. New York Copyright Anderson, E. N.. Everyone Eats : Understanding Food and Culture, New York University Press, 2014. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/gu/detail.action?docID=1593778. Created from gu on 2020-12-07 04:21:58. This page intentionally left blank Copyright © 2014. New York University Press. All rights reserved. Press. All rights New York University Copyright © 2014. Anderson, E. N.. Everyone Eats : Understanding Food and Culture, New York University Press, 2014. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/gu/detail.action?docID=1593778. Created from gu on 2020-12-07 04:21:58. EvEryonE Eats Understanding Food and Culture Second Edition E. N. Anderson a NEW YORK UNIVERSITY PRESS New York and London Copyright © 2014. New York University Press. All rights reserved. University Press. © 2014. New York Copyright Anderson, E. N.. Everyone Eats : Understanding Food and Culture, New York University Press, 2014. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/gu/detail.action?docID=1593778. Created from gu on 2020-12-07 04:21:58. NEW YORK UNIVERSITY PRESS New York and London www.nyupress.org © 2014 by New York University All rights reserved References to Internet websites (URLs) were accurate at the time of writing.
    [Show full text]
  • Arabic Cookery *EXCERPTS ONLY*
    *Excerpts Only* ARABIC COOKERY Food Fare Culinary Collection, Volume #40 ©2014 Food Fare "Arabic Cookery" was written for entertainment purposes and expresses the sole opinions of the author. This e- book is not meant to be a professional chef's essay about Middle Eastern cuisine, but rather an observation about the generalities of Middle Eastern food and recipes from a home kitchen. Excerpts from ARABIC COOKERY Food Fare CULINARY NOTES Devout followers of Islam observe "Principles of Jurisprudence" (Usul al-fiqh) in regards to actions or objects which are acceptable to engage in. Under Islamic Shari'ah, Muslims are only allowed to consume permissible (halal) foods. Islamic Dietary Laws prohibit the consumption of alcohol and pork, with specific rules applied to the slaughter of animals. Unlawful food and drink (haram) includes dead meat (carcass of an animal found already dead), blood, flesh of swine (pork), intoxicating drinks, birds of prey (falcons, owls, vultures), carnivores (lions, tigers, wolves), animal meat sacrificed to idols, animals who died from strangulation or blunt force, and carrion that wild animals have partially eaten. An exception is made if no other food is available, when Muslims are allowed to eat haram edibles: "If one is forced because there is no other choice, neither craving nor transgressing, there is no sin on him." (Surah 2:173). Muslims slaughter livestock by slitting an animal's throat with a sharp knife in a quick - and therefore felt to be merciful – manner, known as Qurbani. God's name (Allah) is recited during the process, the uttering of which might include "In the name of God, the Most Gracious, the Most Merciful" (Bismillah).
    [Show full text]