SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh

Total Page:16

File Type:pdf, Size:1020Kb

SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh Topik Seminar Tempat & Waktu >> Lab. Simulasi dan Pemodelan Matematika Gedung RKU-2 Unsyiah, 01- 22 November 2013 | Cp : Riza (0852 7727 7677) >> Biaya : Rp 150.000 (UMUM) | Rp 100.000 (Mahasiswa / Pelajar) Pendaftaran >> Fasilitas : 2 x Makan Siang, 4 x Snack, Sertifikat, Seminar Kit. Kampus MIPA, 25-26 November 2013 SYIAH KUALA UNIVERSITY PRESS Darussalam - Banda Aceh Etnomatematik dan Etnosains Seminar Serantau Etnomatematik Malayonesia II 25 - 26 November 2013 Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Syiah Kuala Darussalam, Banda Aceh, Indonesia PROSIDING Penyunting: Shaharir b. M. Z., Malaysia Said Munzir, Indonesia Salmawaty Arif, Indonesia Penerbit: Syiah Kuala University Press Seminar Serantau Etnomatematik Malayonesia II Penyunting: Shaharir b. M. Z. Said Munzir Salmawaty Arif Panitia Seminar Pengarah: Rektor Universitas Syiah Kuala Dekan FMIPA Universitas Syiah Kuala Ketua Jurusan Matematika Universitas Syiah Kuala Rektor Universitas Abulyatama Ketua LPPM Universitas Abulyatama Ketua INSPEM Universiti Putra Malaysia Sekretaris ASASI Malaysia Ketua Majelis Adat Aceh Pelaksana: Ketua : Salmawaty Arif Sekretaris : Novi Reandy Sasmita Bendahara : Riza Juniardi Anggota : Himpunan Mahasiswa Matematika FMIPA Universitas Syiah Kuala ISBN : 978-602-1270-23-3 Penerbit : SYIAH KUALA UNIVERSITY PRESS Kampus Universitas Syiah Kuala Jln. Tgk. Chik Pante Kulu No. 1 Darussalam, Banda Aceh 23111 Hak Cipta Dilindungi Undang-Undang Dilarang keras memperbanyak, memfotocopy sebagian atau seluruh isi buku ini, serta memperjual belikannya tanpa mendapat izin tertulis dari Penerbit DAFTAR ISI Daftar Isi i Pengantar iii ETNOMATEMATIK Etnomatematik Malayonesia Kontemporer 1 Shaharir b. M. Z. Perkembangan Terkini Riset Etnomatematika di Prodi 14 Matematika FMIPA Unsyiah dan Rancangan Riset Lanjutan Said Munzir Epistemologi, Falsafah dan Etnomatematik: ke Arah Kesepaduan 24 Kuantitatif dan Kualitatif Mat Rofa Ismail Penyimpanan Bagian Warisan Menggunakan Komputer 41 Salmawaty Arif Penentuan Bagian Tiga Ahli Waris Berdasarkan Manuskrip Tabel 47 Fara’idh Aceh Menggunakan Metode Kombinatorik Ernita, Salmawaty Arif dan Said Munzir Penerapan Geometri pada Kasab Aceh 56 Sri Wardani, Miksalmina dan Mahfuzailda Optimisasi Penjualan Kue Tradisional Aceh 63 Desy Puspita Sary, Yesi Budaya Sari dan Nova Ernyda ETNOSAINS Sains Halal sebagai Ilmu Peribumi Perspektif Malaysia 71 Nurdeng Deuraseh, Hashim Hj Musa dan Salmah Jan Noor Muhammad Ethno Scientists and Technologists Melayu Aceh 86 Qismullah Yusuf Peranan Masyarakat Desa Tibang dalam Menjaga Kelestarian 96 Burung Air Aida Fithri Rekonstruksi Model Situs Kuta Lubok Berdasarkan Data 101 Elektromagnetik Very Low Frequency (VLF) Nazli Ismail, Muhammad Yanis, Gunawati Budaya Teknologi Pembuatan Rumoh Aceh dan Fungsinya yang 111 Adaptif dengan Gempa (Kajian Etnosains dan Etnoteknologi Masyarakat Aceh Besar) Muhajir Al Fairusy Media Pembelajaran dan Pengenalan Pakaian Adat Aceh 117 Menggunakan Software Blender Siti Fauzia Hanum Animasi Cerita Rakyat Aceh “Amat Rhang Manyang” 121 Menggunakan Software Blender Wardah PENGANTAR Assalamu’alaikum wr. wb. Seminar Serantau Etnomatematik Malayonesia II telah dilaksanakan di Jurusan Matematika, Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA), Universitas Syiah Kuala, Darussalam, Banda Aceh pada tanggal 25-26 November 2013. Pelaksanaan Seminar Serantau Etnomatematik Malayonesia II ini merupakan kerjasama antara FMIPA Universitas Syiah Kuala dengan Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Abulyatama, Aceh Besar, Institut Penyelidikan Matematik (INSPEM), Universiti Putra Malaysia, dan Akademi Sains Islam (ASASI), Malaysia. Makalah-makalah dalam Prosiding ini menjelaskan kegiatan dalam Seminar Serantau Etnomatematik Malayonesia II yang telah dilaksanakan selama dua hari. Kumpulan makalah dikelompokkan ke dalam dua bagian sesuai dengan topiknya, yaitu Etnomatematik dan Etnosains. Semua makalah telah ditelaah oleh Dewan Penyunting. Penghargaan utama disampaikan kepada Dekan FMIPA Universitas Syiah Kuala, Dr. Hizir Sofyan atas prakarsa dan dukungannya terhadap terselenggaranya seminar ini. Terimakasih kepada semua pihak yang telah membantu penerbitan Prosiding ini dan penyelenggaraan Seminar Serantau Etnomatematik Malayonesia II. Semoga seminar serupa akan berlanjut di masa mendatang. Darussalam, 01 September 2014 06 Dzulqa’idah 1436 H Shaharir b. M. Z. Said Munzir Salmawaty Arif ETNOMATEMATIK Seminar Serantau Etnomatematik Malayonesia II – Jurusan Matematika FMIPA UNSYIAH, LPPM Universitas Abulyatama, INSPEM UPM, dan ASASI ETNOMATEMATIK MALAYONESIA KONTEMPORER* SHAHARIR b. M. Z. Pusat Dialog Peradaban, Universiti Malaya, Malaysia [email protected] Abstrak. Etnomatematik lebih dikenali sejak pengajuannya oleh D’Ambrosio dalam sekitar akhir dasawarsa 1980-an, sebagai matematik sesuatu kumpulan etnik, bangsa atau peradaban dahulu kala. Bagi D’Ambrosio Ilmu ini digali dengan tujuan untuk digunakan sebagai unsur pendidikan bagi tujuan membebaskan matematik daripada bercitrakan hasil peradaban Eropah sahaja kepada pelbagai tamadun, khasnya peradaban sendiri, dan menghilangkan rasa perhambaan Eropah. Takrif etnomatematik sebegini dianggap tidak menepati tabii matematik itu sendiri. Lantaran takrif itu diperluaskan oleh penulis ini sejak awal alaf ini sehingga menjadi etnomatematik sebagai karya sesuatu etnik atau bangsa sepanjang masa sejak zaman Yunani sehinggalah matematik kontemporer. Bagi mengukuhkan lagi takrif ini, sejak beberapa tahun kebelakangan ini kumpulan penulis ini telah menerbitkan beberapa unsur sains matematik kontemporer yang berupa kritikan matematik kini berasaskan sistem nilai Malayonesia dan seterusnya membina beberapa unsur matematik baharu yang dianggap lebih baik daripada yang ada masa kini. Contoh unsur matematik itu ialah pengoptimumam yang menjadi sinonim dengan ekonomi dan unsur asas atau dominan dalam pengurusan dan kewangan di samping unsur penting dalam bidang sains dan teknologi. Contoh lainnya yang turut dibicarakan di sini ialah bunga yang menjelma sebagai faedah, dividen, bonus, faktor abat/diskaun, anuiti dan sebagainya di dalam urusan kewangan; mantik atau lojik (logik/logika); aksiom pilihan dan keperluan manusia; dan aksiom kepemimpinan dan kepengurusan. Setiap satu unsur matematik kontemporer ini mulanya ditonjolkan kelemahannya yang sarat dengan nilai Barat oleh itu menjuzuki etnosains matematik Barat; dan oleh itu seterusnya sains matematik ini ditunjukkan tidak memenuhi kehendak umat Malayonesia yang insaf akan nilainya sendiri, lantaran diperbaikinya dengan menggunakan nilai Malayonesia sehingga matematik pengoptimuman digantikan dengan matematik pewustaan dan matematik bunga digantikan dengan matematik mudharabah- musyarakah. Begitu juga dengan mantik, aksiom pilihan dan keperluan manusia, aksiom kepemimpinan dan kepengurusan, dan takrif keterlestarian. Beberapa unsur sains matematik yang lain lagi dipaparkan kelemahannya daripada perspektif tradisi keilmuan (warisan prasasti dan manuskrip) dan nilai Malayonesia tanpa syor pembinaan matematik baharunya lagi. Selain daripada itu ditunjukkan adanya kelemahan asas matematik kabur daripada pelbagai sudut termasuk kebudayaan Malayonesia tetapi penerimaan matematik ini dalam bentuk sekarang inipun ditunjukkan bagaimana peribahasa Melayu mampu memberi perisa Malayonesia terhadap matematik ini. Semua ini menerbitkan medan penyelidikan matematik kontemporer yang amat mencabar dan amat luas yang sarat dengan nilai-nilai daripada kebudayaan sendiri. 1 2 Shaharir b. M. Z. 1. Pendahuluan Seperti yang pernah dihuraikan dahulu (Shaharir 2000, 2002, 2010a) etnosains (termasuk etnomatematik) yang ditakrifkan oleh penulis ini berbeza dengan etnosains asal tajaan sarjana besar Brazil, Ubiratan D’Ambrosio itu. Etnosains kami tidaklah tertumpu kepada menggali, melombong, mengenjang atau mencebak (ekskavasi) sains sesuatu bangsa atau suku kaum pada zaman dahulu kala sahaja. Tegasnya, etnosains kami bukannya sejarah matematik dahulu kala sahaja. Etnosains berlaku sepanjang zaman. Sains sekarang yang sering dirujuk sebagai sains moden atau sains Barat itu adalah etnosains Eropah yang seolah-olah menjadi “sains semua bangsa” kerana hegemoni Barat sahaja, khususnya hegemoni Amerika Syarikat yang berbahasa Inggeris. Akibatnya sains berasaskan bahasa dan nilai bangsa bukan Barat seolah-olah sudah berlalu. Khasnya sains dalam bahasa bukan Inggeris dianggap dan diwartakan oleh pihak kuasawan diinstitusi keilmuan sebagai tiadalah tempatnya dalam persada singasana sains kini. Di sini ditunjukkan bahawa sains matematik kini dalam acuan bukan Barat khususnya sains matematik dalam acuan Malayonesia (bahasa Melayu dan nilai Malayonesia) masih amat relevan dan masih amat berpotensi menandingi sains dalam acuan Barat. Sains matematik dalam acuan sendiri dibina menerusi dua peringkat. Pertamanya peringkat mengkritik sesuatu unsur sains matematik kini daripada perspektif nilai dan pandangan alam kita sendiri. Peringkat keduanya ialah pembinaan semula unsur sains matematik yang dikritik itu menggunakan konsep-konsep sendiri lalu menghasilkan sekurang- kurangnya tafsiran baharu atau inovasi terhadap unsur ilmu lama itu. Contoh unsur-unsur sains matematik yang telah mengalami kedua-kedua peringkat ini (peringkat pengetnosainsan atau pemeribumian ilmu) yang akan dibicarakan di sini ialah pengoptimuman, bunga, kepemimpinan dan kepengurusan, dan keterlestarian. Unsur sains matematik yang lainnya lagi turut dibicarakan nanti di sini ialah yang hanya mencapai tahap pertama
Recommended publications
  • Many Online Quizzes at URL Below
    BreakingNewsEnglish - Many online quizzes at URL below Onion emergency in True / False a) Onions are a staple in Bangladeshi cuisine. T Bangladesh / F 21st November, 2019 b) The article said Bangladesh is importing onions from Iran. T / F Onions are very c) The price of onions has increased nearly ten- important in fold in Bangladesh. T / F Bangladeshi cuisine. The vegetable is a d) The opposition party in Bangladesh has asked staple in the people to protest. T / F country's cooking. e) Bangladesh's Prime Minister is still cooking her However, many meals using onions. T / F people are finding it difficult to buy f) Some onions are on sale in markets in Dhaka onions. There is a for double the usual price. T / F shortage of them, g) A Dhaka resident said she hadn't bought which means prices onions in over two weeks. T / F have rocketed. Many Bangladeshis simply cannot afford to buy onions. Bangladesh traditionally h) Street-food sellers still have enough onions to imports onions from its neighbour India. Recent make their snacks. T / F heavy monsoon rains in India damaged a lot of India's onion harvest. This has made India ban exports to Bangladesh. The price of one kilogram of Synonym Match onions in Bangladeshi markets has risen from US36 (The words in bold are from the news article.) cents to around $3.25. This is nearly a ten-fold 1. cuisine a. scarcity increase. Bangladesh's opposition party has called for nationwide protests over the record prices. 2. shortage b. nibbles The onion crisis is so serious that even the Prime 3.
    [Show full text]
  • Trauma, Gender, and Traditional Performance In
    UNIVERSITY OF CALIFORNIA Los Angeles The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Women’s Studies by Kimberly Svea Clair 2012 ABSTRACT OF THE DISSERTATION The Art of Resistance: Trauma, Gender, and Traditional Performance in Acehnese Communities, 1976-2011 by Kimberly Svea Clair Doctor of Philosophy in Women’s Studies University of California, Los Angeles, 2012 Professor Susan McClary, Chair After nearly thirty years of separatist conflict, Aceh, Indonesia was hit by the 2004 Indian Ocean tsunami, a disaster that killed 230,000 and left 500,000 people homeless. Though numerous analyses have focused upon the immediate economic and political impact of the conflict and the tsunami upon Acehnese society, few studies have investigated the continuation of traumatic experience into the “aftermath” of these events and the efforts that Acehnese communities have made towards trauma recovery. My dissertation examines the significance of Acehnese performance traditions—including dance, music, and theater practices—for Acehnese trauma survivors. Focusing on the conflict, the tsunami, political and religious oppression, discrimination, and hardships experienced within the diaspora, my dissertation explores the ii benefits and limitations of Acehnese performance as a tool for resisting both large-scale and less visible forms of trauma. Humanitarian workers and local artists who used Acehnese performance to facilitate trauma recovery following the conflict and the tsunami in Aceh found that the traditional arts offered individuals a safe space in which to openly discuss their grievances, to strengthen feelings of cultural belonging, and to build solidarity with community members.
    [Show full text]
  • Burmese Cusine: on the Road to Flavor
    Culinary Historians of Washington, D.C. September 2014 Volume XIX, Number 1 Save these 2014-15 CHoW Meeting Dates: Burmese Cusine: On the Road to Flavor September 14 Speaker: John Tinpe October 12 Sunday, September 14 November 9 2:30 to 4:30 p.m. December 14 Bethesda-Chevy Chase Services Center, January 11, 2015 4805 Edgemoor Lane, Bethesda, MD 20814 February 8, 2015 NOTE: This is the March 8, 2015 here’s nothing like last CHoW Line until it. A true cross- September. April 12, 2015 May 3, 2015 Troads cuisine, the food of Burma (Myan- Have a nice summer! John Tinpe is the longtime owner mar), though influenced of Burma Restaurant in China- by the culinary flavors of Renew Your town. His maternal ancestors China, India, Laos, and Membership in belonged to the Yang Dynasty, Thailand, is unique. including one whose title was lord Burmese cuisine is CHoW NOW prince in Kokang province. His most famous for its un- for 2014-15! father was a top diplomat, serving usual fermented green as deputy permanent represen- tea leaf salad (lahpet), The membership year tative to the United Nations. A rice vermicelli and fish runs from September 1 graduate of Bucknell University, soup (mohinga, the “na- to August 31. Annual John has been a resident of Wash- tional dish”); fritters, dues are $25 for ington since 1991. For leisure he curries, noodles, vege- individuals, households, enjoys Dragon Boat racing. He tables, and meat dishes; also worked at the John F. Ken- and semolina, sago, and coconut milk sweets. The or organizations.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Understanding the Authentic Dining Experience: Building Authenticity Through Multi-Modal Methods
    Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Vejay Krishan Nair Master’s Thesis Intercultural Encounters Department of Area and Cultural Studies Faculty of Arts, University of Helsinki Spring 2019 Supervised by: Mikko Saikku 1 Tiedekunta – Fakultet – Faculty Koulutusohjelma – Utbildningsprogram – Degree Programme Faculty of Arts Department of Area and Cultural Studies Opintosuunta – Studieinriktning – Study Track Master's Degree Programme in Intercultural Encounters Tekijä – Författare – Author Vejay Krishan Nair Työn nimi – Arbetets titel – Title Understanding the Authentic Dining Experience: Building Authenticity through Multi-Modal Methods Työn laji – Arbetets art – Level Aika – Datum – Month and year Sivumäärä– Sidoantal – Number of pages Master’s Thesis May 2019 93 Pages Tiivistelmä – Referat – Abstract This study investigates the term authenticity and how it is used when applied to restaurants. In this thesis I explore the process of determining a restaurant’s authenticity and the numerous factors involved in defining whether or not a restaurant may be deemed authentic. Along with considering whether a restaurant can develop their authenticity using none-taste related elements, as well as what are the customer’s expectations for an authentic restaurant. The study observes the various interior modes (audible, visual and textual) of a selected restaurant from a major metropolitan area in the United States, as well as interviews with members of the restaurant’s staff. In order to offer the perspective of the customer and their understanding of authenticity reviews from the restaurant’s page on a popular travel website were collected and are discussed. Using a theoretical framework rooted in the concepts of multiculturalism, orientalism and place I explore the relationship of “us and them”, a common narrative in gastronomic discourse, and then discuss the concepts of ethnic food and authenticity.
    [Show full text]
  • India Palace Menu
    The India Palace Tandoori Restaurant Menu FULLY LICENSED 13-15 CHURCH STREET WOTTON-UNDER-EDGE GLOUCESTERSHIRE GL12 7HB Telephone: 01453 843628 or 521171 www.theindiapalace.co.uk The India Palace Appetizers TIKKAS - Cubes of marinated chicken or lamb, lightly spiced; grilled in a clay oven. The fish option is fried. Chicken £5.15 Lamb £5.65 Fish £6.25 TANDOORI APPETIZERS - Chicken or king prawn, marinated in fresh yoghurt and various spices, cooked in a clay oven. Tandoori Chicken £4.90 Tandoori King Prawn £7.25 SHASHLIKS - Chicken breast fillet or lamb or King Prawn cooked with fresh onions, green peppers, tomatoes, and aubergines; grilled in a clay oven. Chicken £5.65 Lamb £6.65 King Prawn £7.75 KEBABS - Sheek Kebab and Tandoori Mixed Kebab are both made in a clay oven,whilst Shami Kebabs are made in a griddle. Chicken Kebab £4.65 Sheek Kebab £4.65 Shami Kebab £4.65 Tandoori Mixed Kebab £7.15 CHAATS - Cooked with spiced Chaat masala and fresh herbs. Served on an Indian bread. Chicken £5.65 Lamb £6.65 Channa (V) £4.65 PURIS – Your chosen filling (medium hot), served on an Indian bread. Prawn £5.95 King Prawn £7.25 Sabzi Puri (V) £6.10 SAMOSAS- A triangular shaped savoury with your chosen filling. Chicken £4.50 Lamb £4.50 Vegetable £4.30 PAKORAS - Your chosen option in a mixture of gram flour, herbs and spices. Chicken £6.15 Vegetable (V) £4.80 Onion Bhaji (V) £4.30 BUTTERFLYS - Chicken breast fillet or king prawn, lightly spiced and coated with breadcrumbs.
    [Show full text]
  • Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK
    Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Budapest 2019 Bangladeshi Food Voices from Diaspora: Narratives of Six Case Studies from the UK, USA and Hungary By Shehreen Ataur Khan Submitted to Central European University – Department of Gender Studies In partial fulfilment for the ERASMUS MUNDUS MA in Women’s and Gender Studies (GEMMA) Main supervisor: Nadia Jones-Gailani, PhD (Central European University) Second reader: Adelina Sanchez Espinosa, PhD (University of Granada) CEU eTD Collection Abstract This thesis is focused on Bangladeshi culinary representations in the diaspora. The purpose of this research is to gain a better understanding of the Bangladeshi migrants who are involved in the culinary industry. I joined these two strands together and formed the kernel of my dissertation, which is to examine the layers of Bangladeshi migrant identities that are orchestrated through their culinary expressions in diaspora. My dissertation is based on six case studies from the UK, USA, and Hungary. Because of the diverse backgrounds of the case studies, there was an eclectic mix in their culinary projects, and I have analyzed them through the theoretical lens of food histories, food narratives, postcolonial studies, migrant identifies, and oral history. This research reveals how their culinary projects are coming to terms with a new reality, an expression of their hybrid identity, and at the same time, celebrating the connection with their homelands.
    [Show full text]
  • RR Dinner Menu.8.20.20
    Influenced by its neighboring countries and a myriad of over 100 local ethnicities, Burmese cuisine represents an incredible range of the flavors, culinary traditions and food culture found in Southeast Asia. This unique perspective includes bold, pungent flavors that vary from sweet, savory, spicy to sour and dishes that are meant to be enjoyed family-style. Explore the breadth of our cuisine from eclectic salads, soups, and noodles to our distinct array of curries and spice blends that speak to the originality of the Burmese food culture we are proud to share with you today. APPETIZERS Samosas (Vegetarian) 11.50 Flour turnover filled with potatoes, red onions, peas, carrots and a blend of unique spices served with special house sauce. Fried Tofu 11.95 Deep fried soft tofu seasoned and served with a tangy chili sauce. Salt and Pepper 13.75 Choice of crisp Calamari, Fish, or Chicken; deep fried with scallions and jalapenos. (Sub Shrimp Add $5) Lettuce Wrap 13 Lettuce wrap with radish, carrots, green bell peppers, mushrooms and water chestnuts with choice of Chicken, Shrimp or Tofu. All tossed in special house sauce. (Add $2 for Shrimp) Palata 11 Multi-layer bread served with Coconut Chicken, Lamb Curry or Vegetarian Curry (Sub $2 for Vegetarian Curry, or Sub $3 for Lamb Curry) Northern Fried Tofu 10.50 Homemade tofu made from yellow bean powder and served with soy chili sauce. Lotus Chips 11 Served with Tea Leaf Aioli. SOUPS Monk Hingar* (Catfish Chowder) 15 This famous traditional dish can be eaten anytime at any occasion. Thin rice noodles in a rich soup made from ground catfish, ginger, lemongrass, onion, garlic and fried rice powder.
    [Show full text]
  • Takeaway Menu
    BIRYANI (N) SIDE DISHES SUNDRIES NAN BREADS (G) A combination of some of the Sag Bhaji ............................3.50 Pilau Rice ............................2.80 traditional spices mixed with Plain Naan ........................2.70 Boiled Rice.........................2.40 special rice and fried with ghee, Mushroom Bhaji ..............3.50 Mushroom Pilau Rice .....2.95 Keema Naan .....................2.80 then served with vegetable Mixed Vegetable Bhaji ..3.50 curry sauce, usually medium hot. Keema Pilau Rice .............2.95 Cheese Naan (D) ...............2.80 Tarka Dall ...........................3.50 (hot or mild on request) Mushroom Fried Rice ....2.95 Garlic Naan........................2.80 Chicken / Meat Biryani 9.95 Sag Aloo .............................3.50 Egg Fried Rice ..................2.95 Prawn Biryani ....................9.95 Bombay Potato ................3.50 Chilli Fried Rice ................2.95 Vegetable Naan ...............2.80 King Prawn Biryani ...... 12.95 Cauliflower Bhaji .............3.50 Vegetable Pilau Rice ......2.95 Peshwari Nan (N) (D) ..........2.80 Mixed Biryani ............... 12.95 Bhindi Bhaji .......................3.50 Fried Rice ...........................2.95 Chilli Naan .........................2.80 (chicken, lamb & prawns) Chana Bhaj ........................3.50 Special Fried Rice ...........2.95 Vegetable Biryani ............8.50 Chicken Fried Rice ..........3.95 Sag Paneer (D) ...................3.50 Special Nan (D) ..................3.50 Chicken Tikka Biryani (D)10.95 Garlic Fried Rice ..............2.95
    [Show full text]
  • Traditional Bangladeshi Cuisine Karahi Dishes Tawa Dishes Balti Dishes
    APPETISERS CHEF ‘s RECOMMENDATION TRADITIONAL Chicken or Lamb Tikka Garlic Special ................ £9.25 Samosa Meat or Veg £3.50 Aubergine Fritters .... £4.95 Cooked with garlic and tomatoes in a medium spicy sauce BANGLADESHI CUISINE Aloo Chat ................. £3.95 Sliced aubergine garnished with salad Chicken or Lamb Tikka Chilli ............................... £9.25 Grilled Fish Bhuna .................................................. £9.50 Onion Bhaji ......... £3.95 and black pepper. Medium / hot Cooked with various herbs, spices and fairly hot green chillies Grilled fish cooked in a medium spiced bhuna sauce Veg Pakora ........ £3.95 Vegetable Fritters £4.95 Hot Garlic Kofta Spiced mince meat balls tossed in hot chilli garlic sauce £9.25 Sylheti Fish Bhuna ................................................. £9.50 Crispy battered fritters Chicken Tikka .......... £3.95 Coconut Chilli Chicken or Lamb ......................... £9.50 Traditional Bangladeshi fish fried with spices then cooked in a medium spicy sauce. Chicken Tikka Puri ... £4.95 South Indian dish spiced marinated pieces in a fresh chilli & coconut sauce Shatkora Fish Bhuna ............................................. £9.50 Lamb Tikka ............... £3.95 Spicy Fish Pakora ..... £4.95 Murgh Sizzler or Lamb Sizzler ................................ £9.95 Cooked with a unique Bangladeshi lime (Shatkora) to give a pleasant & very tasty flavour. Tandoori Chicken .... £3.95 Prawn Puri ................. £4.95 Sliced chicken or cooked with green chillies, peppers, tomatoes, Indian onions, soy Naga Chicken / Lamb ...................................... £9.95 Chicken Chat ........... £3.95 sauce, Worcester sauce & fresh coriander. Served sizzling on a platter. Fairly hot Hot Meat Puri .. £4.95 Tender pieces of chicken or lamb cooked with one of the hottest chillies from Sheek Kebab ............ £4.95 Chicken or Lamb Passanda ................................ £9.25 Bangladesh and flavoured with fresh coriander and bay leaves King Prawn Butterfly .
    [Show full text]
  • Recipes E-Book Hi, This Is Rownak Jahan Borna From
    Rownak's Bangladeshi Recipes E-Book Hi, this is Rownak Jahan Borna from www.banglarecipes.com.au. I would like to thanks everyone for the supports they have provided me for over the years. I had over half a million people visited my site in last year’s and spend over 2 million minutes reading Bangladeshi recipes. As some of you know my target is to make Bangladeshi food popular all over the world and help all Bangladeshi people to cook better Bangladeshi food in an easy to follow manner. I am trying my best to achieve my goals and I invite you to make my goal as yours and invite all your friends and people interested in Bangladeshi food to my blog www.banglarecipes.com.au and to the FaceBook page www.facebook.com/banglarecipes so more and more people can enjoy our great Bangladeshi Cuisine. I have around 40 of my recipes published here in this eBook with a good combination of Starter, beverage, meat, fish, dessert and vegetable recipes. Hope you will like it. Please send me a line on [email protected] if you have any comments. - Rownak Jahan Borna Starter Recipes 2. Heat the pan with 1 teaspoon oil and make Chirar Polau / Fried Flat scramble egg with pinch of salt. Keep aside the Rice scramble egg. 3. In same pan add 1 teaspoon oil and fry the cauliflower floret and salt till it becomes tender. Keep it aside. 4. In same pan rest of oil and add poppy seeds when it starts crackle, add onion.
    [Show full text]