کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8588903 | 1564803 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ketupat as traditional food of Indonesian culture
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Indonesia has very diverse cultures and traditions. The majority of Indonesians are Muslims; therefore, Indonesia has the largest Muslim population in the world. Cultures are strongly associated with religion; one of them is the Indonesian tradition of eating ketupat during Eid Al-Fitr. Ketupat is a dish made from rice and is wrapped in young coconut leaves woven in a diamond shape. Ketupat was first introduced by an Indonesian theologian named Sunan Kalijaga who was an important figure for Muslims in Java. But, eventually, the culture of consuming ketupat only during the Eid Al-Fitr is no longer prevalent. Every region in Indonesia began to have its own distinctive culture in preparing and serving ketupat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Ethnic Foods - Volume 5, Issue 1, March 2018, Pages 4-9
Journal: Journal of Ethnic Foods - Volume 5, Issue 1, March 2018, Pages 4-9
نویسندگان
Angelina Rianti, Agnes E. Novenia, Alvin Christopher, Devi Lestari, Elfa K. Parassih,