DUMPLINGS ACROSS CENTRAL ASIA · 2020-01-03 · New Foods of Life, Ancient Persian and Modern...
Transcript of DUMPLINGS ACROSS CENTRAL ASIA · 2020-01-03 · New Foods of Life, Ancient Persian and Modern...
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DUMPLINGS ACROSS
CENTRAL ASIA
Janice M. Yap National Endowment for the Humanities
Central Asia in World History
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Central Asia Today Centralasiarepublics
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Geographical View
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Introduction
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Types of dumplings the Uzbek samsa
the Istanbul borek
the Turkish manti
the Russian pirozhki
the Birjandi sanbuseh
the Afghan boulani
the Indian samosa
the Mongolian and
Chinese jiaozi
the Japanese gyoza
the Korean mundoo
the Indian samosa
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Culture
Politics
Geography
Religious practices
Celebration of traditions
History
Etiquette
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religions? Sunni or Shia Islam
Sufi
Russian Orthodox
Christianity
No religion
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bread
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Uighurs with kebobs
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Kazakh Manti
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Kyrgyz
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Lachman sauce Uighur
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New Foods of Life, Ancient Persian and Modern Iranian Cooking and Ceremonies both by Najmieh Batmanglij
Food and Culture of Russia and Central Asia, Glenn Mack and Asele Surina Greenwood Press 2005
Classic Turkish Cooking by Ghillie Basan
Beyond the Great Wall - Recipes and Travels in the Other China by Jeffrey Alford and Naomi DuguidThe authors wanted to showcase the non Hon people: Dai, Dong, Hani, Hui, Kazakh, Kirghiz, Miao/Hmong Tajik, Tibetan, Tuvan, Uighur, and Yi. The Han Chinese considered these peoples as “uncivilized or barbarian.
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