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Materials of Buddhist Culture: Aesthetics and Cosmopolitanism at Mindroling Monastery
Materials of Buddhist Culture: Aesthetics and Cosmopolitanism at Mindroling Monastery Dominique Townsend Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Graduate School of Arts and Sciences COLUMBIA UNIVERSITY 2012 © 2012 Dominique Townsend All rights reserved ABSTRACT Materials of Buddhist Culture: Aesthetics and Cosmopolitanism at Mindroling Monastery Dominique Townsend This dissertation investigates the relationships between Buddhism and culture as exemplified at Mindroling Monastery. Focusing on the late seventeenth and early eighteenth centuries, I argue that Mindroling was a seminal religio-cultural institution that played a key role in cultivating the ruling elite class during a critical moment of Tibet’s history. This analysis demonstrates that the connections between Buddhism and high culture have been salient throughout the history of Buddhism, rendering the project relevant to a broad range of fields within Asian Studies and the Study of Religion. As the first extensive Western-language study of Mindroling, this project employs an interdisciplinary methodology combining historical, sociological, cultural and religious studies, and makes use of diverse Tibetan sources. Mindroling was founded in 1676 with ties to Tibet’s nobility and the Fifth Dalai Lama’s newly centralized government. It was a center for elite education until the twentieth century, and in this regard it was comparable to a Western university where young members of the nobility spent two to four years training in the arts and sciences and being shaped for positions of authority. This comparison serves to highlight commonalities between distant and familiar educational models and undercuts the tendency to diminish Tibetan culture to an exoticized imagining of Buddhism as a purely ascetic, world renouncing tradition. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Wacs Focus Best of the Best Five Continents Congress This Time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE
WIssue 05 orldOfficial Magazine Of the WOchefsrld assOciatiOn Of chefs sOcieties Anno 2012 January - June competitions Education Wacs Focus Best of the Best Five continents Congress This time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level. PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P COSTA RICA P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN SAUCES BASES COATINGS SEASONINGS BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. -
29401-Himalayan-Restaurant-Menus.Pdf
ALAYA HIM N PUN HILL KITCHEN Fine Dining Restaurant 710 N. Townsend Ave. Montrose, CO 81401 970-615-7028 Appetizers Samosa................................................................................................................$5.99 Crispy puff turnovers stuffed with potatoes, peas and spices. Bhaktapure Chhoila....................................................................................$8.99 Smokey lamb marinated with Himalayan spices. Chicken Pakora..............................................................................................$6.99 Deep-fried chicken strips battered with chickpeas flour and spices. Sabzee Pakora.................................................................................................$5.99 Deep-fried mixed vegetables battered with chickpeas flour and spices. Cheese Pakora.................................................................................................$5.99 Deep-fried cheese, battered with chickpeas flour. Aloo Achaar......................................................................................................$5.99 Boiled potato garnished with cilantro, chili, turmeric, served at room temperature. House special sampling platter..............................................................$11.99 Combination of aloo achaar, Himalayan chicken, vegetable Mo-mo and cheese pakoda. MO-MO (Typical Nepali Dumpling) Mo-mo “Dumplings” Mo-mo is one of the most popular dishes among Nepalese and Tibetans. Preparation includes wrapping stuffed meat and vegetables in flour dough, -
Fine Indian & Nepalese Cuisine
KABAB and CURRY FINE INDIAN & NEPALESE CUISINE Seekh Kabab ...............................................................15.95 APPETIZERS VEGETARIAN ENTRÉE KABAB CORNER Very lean minced lamb mixed with herbs & spices and baked on skewers. Samosa (2): Stuffed homemade triangular turnovers. Tadka Dal .......................................................... 11.95 Tandoori dishes are cooked in clay oven (Tandoor) Yellow lentils stewed and gently tempered with and served on sizzler. Vegetable (Potatoes and Peas) .................... 3.95 fresh herbs & seasoning and topped with fresh cilantro. Tandoori Fish ...............................................................17.95 Meat (Minced Lamb and Peas) .................... 5.95 Chicken Tandoori - Half ......................................... 13.95 Salmon fish marinated with paprika, turmeric, Dal Makhani ..................................................... 12.95 ginger & garlic and baked on skewers. Aloo Tikki ...................................................................... 3.95 Black lentils simmered with ginger, garlic, tomatoes, herbs & spices. Chicken tandoori is known as King of Kababs. Chicken marinated in Pan fried potatoes and pea patties deep fried. Tandoori masala & yogurt for over 24 hours and baked on skewers till Tandoori Mixed Grill .................................................19.95 Chicken Tandoori, Chicken Tikka, Boti Kebab, tender & juicy. Chana Masala ................................................... 11.95 Seekh kebab and Tandoori Shrimp. Pakoras Chickpeas cooked -
Spring 2018 Honors Colloquia
Spring 2018 Honors Colloquia AIST 4003H 001: EARLY CHINESE EMPIRES Professor: Rembrandt F. Wolpert Colloquium Type: Humanities Taking the Silk Road as our main artery, we shall concentrate on the most colorful changes in multi-ethnic, multi-cultural medieval China from the period of the Southern and Northern Dynasties, and in particular from the rise and following unification of Northern China. Under the Northern Wei (386–534), to the subsequent unification of North and South under the Sui (589–618), through the resplendent Tang (618–907) and the most cultured of all Chinese dynasties, the Song (960–1279), the martial Jin (115–1234), to end with the culmination of power (at a price) in the largest empire emanating from Chinese soil, the Yuan (1271–1368). AIST 4003H 002: READING JAPANESE NOH AS CULTURAL HISTORY Professor: Elizabeth Markham Colloquium Type: Humanities We shall use original Noh chant books (utai-bon) alongside translations of librettos. Most plays will be viewed on film; the others listened to while reading. Our focus will be on the historical and the contextual: we shall work with the earlier poetry, songs, and dance-tunes, referred to as nostalgia in the plays, and also with early Buddhist, theatrical, and secular musical forms that have contributed to and borrowed from Noh. The course does not require specialized knowledge of music, nor of East Asian languages, and it is open to majors in any field. Students address their particular interests via individual projects, culminating in an extended research essay. AIST 4003H 003: UNCOVERING HEIAN JAPAN (794--1192) Professor: Elizabeth J. -
York's First Family Run Authentic
Dinner Menu NAMASTE York’s first Family run Authentic Nepalese (Gurkha Restaurant) Please inform a member of staff of any dietary or allergy requirements . 63a Goodramgate, York, YO1 7LS T: 01904 624677 • www.yakyetiyork.co.uk Email: [email protected]. Starters Aloo Dum V SS £4.99 Delicately spiced potatoes Momo with ground sesame. Momo is a type of steamed bun with a choice of filling. It has become a traditional delicacy Vegetable Pakora of Nepal, Tibet and Nepalese/ Tibetan V G £5.50 communities in Bhutan as well as all Potatoes, onions, carrots, over the Country (Recommended) ground cumin, fresh coriander and chilli to Chilli Momo taste, deep fried pakora V G S Vegetable £6.99 batter with tomato chutney. Pork £7.39 G S G S Lamb £7.39 Gurkhali Achar (New) V SS £2.50 Steamed Momo More a salad than a pickle. It’s simply Vegetable £5.90 V delicious and is best served as a starter Pork £6.10 G or side dish with rice and a meat or Lamb £6.10 G vegetable curry. Chicken Choila GF £6.99 (New) Choila is a typical dish from the Chilli Chip s V SBS £5.50 Kathmandu Valley consisting of Potato chips with stir-fry spiced grilled meat, usually eaten vegetables with fresh with beaten rice (chiura). This dish chilli to taste. is typically very spicy, mouth watering, served chilled or room temperature . Jhinge Machha G E £6.99 (Battered King Prawns) Sekuwa Pork GF £7.90 (New) Marinated with our Pork roasted on a natural wood / homemade spices & log fire in a traditional Nepalese deep fried til crispy. -
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. -
Study on English Translation of Tibetan Meal Names in Kangding Area from the Perspective of Cultural Translation
2018 International Workshop on Advances in Social Sciences (IWASS 2018) Study on English Translation of Tibetan Meal Names in Kangding Area from the Perspective of Cultural Translation Jing Feng School of Foreign Language, Sichuan Minzu College, Kangding Sichuan 626001, China Keywords: Cultural Translation; Tibetan Food; Dish Name; Cultural Connotation Abstract: Language is the carrier of culture. Any human knowledge that wants to be preserved for a long time must rely on language, and culture is the connotation of language. Culture uses language as the carrier and is the main expression. The name of the dish expresses rich food culture connotation in a concise language form. As a manifestation of food culture, language witnesses and records the development and evolution of food culture. Translation is the most important way to exchange language and culture. Tibetan food in Kangding area is praised for its unique raw materials, ingredients and cooking methods. The name of the Tibetan food in the area contains a rich Tibetan food culture. Therefore, the Chinese-English translation of the name of the Kangba Tibetan cuisine needs to refer to the published Chinese translation of the Chinese cuisine, and it should also be fully integrated with the Tibetan food diet. Introduction Diet is the most basic requirement for human existence and a prerequisite for all human civilization. There is an old saying in China that "people take food for the sky." "Heaven", the supreme title, that is to say, diet is the top priority in people's lives. This is also the essence of Chinese traditional philosophy and culture. -
TOWARDS a GEOGRAPHY of NEPALESE CUISINE David
62/TheThe Third Third Pole, Pole Vol. 8-10, PP 62-72:2010 TOWARDS A GEOGRAPHY OF NEPALESE CUISINE David Seddon1 Abstract This is the first part of an article which proposes to break new ground in developing a conceptual framework for and presenting a preliminary empirical analysis of ‘the geography of Nepalese cuisine’. This part of the article sets out some of the elements required for an exploration of national, regional and local cuisines. It elaborates the concept of ‘cuisine’ as a historical but constantly evolving socio-economic and cultural construct (a food tradition) within a more-or-less defined geographical area. It considers the significance of ‘food availability’ and the ways in which the ‘natural’ world is classified and categorized to define what is considered edible and what is not. It explains how food preparation and processing transforms an animal, fish or plant into a food stuff or ingredient and examines how food preparation, production (including cooking) and presentation may differ and may be associated with different styles of cuisine (high and low, complex and simple, etc.). It introduces a distinction between national, regional and local cuisines and briefly considers the treatment of ‘Indian’ cuisine. Key Words: Cuisine, Food, Food tradition, Nepal, Nepalese, Newari, Dalbhat Introduction some cases referring to the crops they grow, the livestock they produce, and the foodstuffs they It is said that ‘fools rush in where angels fear to buy and sell and consume, and in some cases to tread’. This article represents an example of just the ceremonial, religious and other ritual such a foolish initiative. -
View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast -
A Food Lover's Guide to Exploring Leh an INSIDE LOOK a WHAT to EAT and WHERE to EAT IT Thukpa
A food lover's Guide to exploring Leh AN INSIDE LOOK A WHAT TO EAT AND WHERE TO EAT IT Thukpa https://offbeattracks.co/ What is it A warm comforting bowl of noodle soup to fix any mood. Flavored with minced meat, garlic, and some herbs, this soup is a Tibetan favorite. Where to find some Chopsticks Noodle Bar in Leh is the best place to chow down on a nice hot bowl of Thukpa. You could also find this dish at most Tibetan restaurants. Yak Cheese https://offbeattracks.co/ What is it Yak cheese is a hard, chewy kind of cheese, that can either be consumed by itself or as a condiment Where to find some Yak cheese can be purchased by itself at most dairy stores or street vendors in Leh, but if you'd like some dishes prepared for you, then be sure to visit the Lamayuru Restaurant. The restaurant makes authentic and fusion Tibetan dishes, like the Yak Cheese Pizza. Momo https://offbeattracks.co/ What is it Little steamed dumplings filled with anything from minced chicken or lamb, to finely chopped up vegetables. Momos are enjoyed by people all over the world. However, Ladakh has to offer Momos like you've never tried before. Where to find some The best momos you will find in Ladakh are actually all over Leh. There are street vendors everywhere that prepare the beloved dish. Chang https://offbeattracks.co/ What is it A famous Tibetan highland barley beer. Chang is usually sweet and contains low amounts of alcohol. An interesting myth about Chang is that it is said to be the favorite drink of the Yeti, or the abominable snowman.