Traditional Bangladesh
Bangladesh Studies
Topic: Culture And Tradition
Submitted by: Marilyn Thipthorpe
INTRODUCTION
Bangladesh is a county encompassing 147,570-km²of land in South Asia. Our culture and tradition lies in our ancient history spanning thousands of years. This is the product of the repeated entry of varied peoples, bringing with them the Dravidian, Indo-Aryan, Mongol-Mughul, Arab, Persian, Turkic, and European cultures. In the 16th century, Bengal was absorbed into the Mughul Empire, later in the 18th to 19th century the British rule took over and after that, India became independent in 1947. Bangladesh finally came into being after we achieved independence in the year 1971 after a 9-month long Independence war.
Though much has changed throughout the years, we still value our roots and that makes us who we are. Proud Bengali’s!
Cuisine
A common saying in Bangla is “Mache- Bhate, Bangali!”
Food adds to the culture of a country to give it, its own identity in the world. Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Bangladeshis have strong preferences for certain tastes and flavors, and practice of culinary processes that date far back in history. Being an agriculture-based county Bangladesh produces most of its own food, with only certain items imported from abroad. The cuisines of Bangladesh consist of an amazing blend of spices, rice, fish and sweets. The staple food of the people in Bangladesh is rice and fish. There are over 40 varieties of fish that are used in the cuisine of Bangladesh. Some of the commonly used fish are rui, rohu, katla, magur and chingri. Hilsa is a variety of fish that is also a favorite among the Bangladeshis. One of the most relished items among the people of Bangladesh is the platter of the panta ilish. It consists of panta bhat and fried hilsa fish. A side-dish of fried shutki fish is served. The platter also consists of dal, onions and fresh green chilies. The people of Bangladesh also
Topic: Culture And Tradition
Submitted by: Marilyn Thipthorpe
INTRODUCTION
Bangladesh is a county encompassing 147,570-km²of land in South Asia. Our culture and tradition lies in our ancient history spanning thousands of years. This is the product of the repeated entry of varied peoples, bringing with them the Dravidian, Indo-Aryan, Mongol-Mughul, Arab, Persian, Turkic, and European cultures. In the 16th century, Bengal was absorbed into the Mughul Empire, later in the 18th to 19th century the British rule took over and after that, India became independent in 1947. Bangladesh finally came into being after we achieved independence in the year 1971 after a 9-month long Independence war.
Though much has changed throughout the years, we still value our roots and that makes us who we are. Proud Bengali’s!
Cuisine
A common saying in Bangla is “Mache- Bhate, Bangali!”
Food adds to the culture of a country to give it, its own identity in the world. Bangladeshi cuisine refers to the food and culinary traditions prevalent in Bangladesh. Bangladeshis have strong preferences for certain tastes and flavors, and practice of culinary processes that date far back in history. Being an agriculture-based county Bangladesh produces most of its own food, with only certain items imported from abroad. The cuisines of Bangladesh consist of an amazing blend of spices, rice, fish and sweets. The staple food of the people in Bangladesh is rice and fish. There are over 40 varieties of fish that are used in the cuisine of Bangladesh. Some of the commonly used fish are rui, rohu, katla, magur and chingri. Hilsa is a variety of fish that is also a favorite among the Bangladeshis. One of the most relished items among the people of Bangladesh is the platter of the panta ilish. It consists of panta bhat and fried hilsa fish. A side-dish of fried shutki fish is served. The platter also consists of dal, onions and fresh green chilies. The people of Bangladesh also