Azeri and the Lebanese Diversity - Research Paper Example

Minority Group al Affiliation) Outline Azeri Culture Cuisines- Daily food, Restaurant, occasions Festivities- Ramadan, New Year celebrations Hobbies- Carpet Weaving Lebanese Culture Cuisines- Daily food, Restaurants Festivities- Christian’s holidays, Muslim Holidays and New Year celebrations Hobbies- Carpet Weaving Introduction This paper will use cuisines, festivities and hobbies of two minority cultures living in or near my homestead. The two cultures are the Azeri and the Lebanese. The cuisines of a certain culture denote to the types of cooking practices and customs. Cuisines are classified after the geographical regions or areas, which they instigate from. Cuisines are primarily swayed by the ingredients, which are accessible locally or via trade. Cuisines may be specified as the diets and techniques of preparing food customary to an area or populace. A festival refers to an occasion, often presented by a native community that focuses on some distinctive traits of that community as well as the fiesta. Festivals function to meet particular needs, on top of providing amusement. These occasions of celebrations present a feeling of belonging for social, religious or geographical groups. A hobby refers to a habitual interest or activity, which is embarked on for joy, customarily done in one’s leisure. Findings The Azeri The Azeri community comes from the Azerbaijan Republic. This population speaks both the Azeri and Russian language. Cuisines A mix of vegetables and meat and several kinds of white bread comprise the main diets. There is custom for baking white bread, which is flattened (tandyr, lavash,churek). Kuftebozbash (potatoes and meat in a reedy sauce) is also a widespread dish. Crammed pepper leaves, as well as soups likewise form a part of everyday meals. The broth borsch as well as other Russian food is part of the cookery too. Azeri’s restaurants offer numerous varieties of kebabas an international cuisine (WTG, 2013). At ceremonial occasions, steamed rice (Pulov) adorned with raisins and apricots are main dish during ritual festivities. It is taken alongside onions, meat and fried chestnuts. In the holiday of Novruz, wheat is sautéed with nuts and raisins (gavurga) (Azer-embassy, 2012). Every homestead should have seven kinds of nuts upon a platter. Sweets like paklava (a rhombus-shaped finely coated pastry covered with sugar and nuts) as well as shakarbura (a pastry of thin bread covered with nuts sugar and nuts) are an essential part of festivities. On weddings, various kebabs and pulovare supplemented byshyra (a sweet nonalcoholic drink) as well as alcohol too. At burials, the major dish is usually meat and pulov, dished up with shyra and then followed with tea. Festivities The most observed traditional Azerbaijani festival is Novruz Bayram that is the customary festivity of the primordial New Year. Bayram Novruz is a festival celebrated by family. During the evening, a fore the feast the entire family assembles around the feast table arranged with numerous dishes to render the New-Year opulent (Waters 2012). The holiday continues for some days and concludes with cheerful public dancing as well as other entertaining folk bands, as well as competitions of domestic sports (Atabaki, 2007). Customarily preparation for Bayram Novruz inaugurates a month before the holiday (WTG 2013). Every Tuesday of the imminent four weeks is dedicated to any of the 4 elements –fire, water, wind and earth. Gurban Bayram (the Festival of Sacrifice), Bayram, and Ramadan are not commonly observed. January 20 honors the victims executed by Soviet troops in 1990 in Baku, March 8 is Worldwide Womens Day, in addition to March 21–22 is Novruz ( new year), an ancient Persian holiday reveled on vernal equinox day(CIA, 2012). Novruz holiday is the utmost distinctive Azeri festival, accompanied by vast cooking and cleaning in households. Most homes grow green wheat sprouts, engage in sport activities and the youngsters jump over diminutive bonfires; revelries are held within public places as well (En.trend.az, 2013). Hobbies Throughout the primordial Azerbaijan’s history, the Azeri people have fashioned a distinctive and rich culture, a key element is the applied and decorative art (Atabaki, 2000). This type of art entrenched in ancient antiquity is characterized by an extensive variety of handicrafts, for example, jeweler, chasing, inscription in metal, engraving in wood, bone and stone, carpet-making, pattern printing and weaving, lasing, embroidery and knitting. All of these forms of art decoration, provided a proof of the skills and talents of the Azerbaijan country, and this is very greatly well-disposed here (WTG, 2013). Lebanese culture Most Lebanese individuals speak French, Arabic or English with ease. Besides, Lebanese persons of Greek or Armenian descent speak Greek or Armenian efficiently. Cuisine Lebanese dishes include a profusion of fruits, whole grain, vegetables, starches, seafood and fresh fish; fats from animals are eaten cautiously. Poultry is consumed more regularly than red meat. When red meat is consumed, it is commonly mutton from the coast, and goat meat from the mountain areas. It also comprises sample quantities of olive oil and garlic, habitually peppered by lemon essence. Herbs, olive oil, lemon, and garlic are typical aromas found within the Lebanese food (George, 2013). Most frequently, foodstuffs are either baked, grilled, or deep-fried in oils such as olive; cream or butter is seldom utilized other than within a few puddings. Vegetables are habitually eaten uncooked, marinated, or cooked. Spices and Herbs are used as well as the ingredient’s freshness is crucial. Plenty of the foods the Lebanese consume are influenced by the seasons. Other Lebanese dishes are burghul (cracked wheat) and kibbe (a meat pastry made from minced lamb), as well as the tabbouleh, salad prepared from tomatoes, burghul and parsley. The Lebanese drink is arak, pungent anise-flavored liquor prepared from grape juice that has been fermented. It is customarily drunk with ice and water that turns the flawless liquor milky-white, and generally complements the food. Arak drink is a pungent spirit akin to the Greek’s ouzo as well as the Turkish raki. The coffee taken by Lebanese is at times a distinction of coffee from Turkey, though a dark kind of coffee (Bleaney, 2010). Coffee is dished up all through, at home as well as in the cafes. The coffee is thick, strong, and regularly seasoned with cardamom. Coffee is usually unsweetened bitter and sweetened too. When visitors arrive in ones household, they are always coaxed to stay on for a cup of coffee, despite how brief their visit is. Coffee is prepared with a lengthy-handled coffee jug known as rakwe, served up into a demitasse, as well as dispensed out in front of the visitors from the coffee jag (rakwe) itself. Lebanese hosts normally ask the visitors how they drink their coffee without or with sugar, as they do not add sugar during preparation (George, 2013). Lebanese restaurant foods start on with an extensive display of mezze - little savory dishes, for instance salads, pastries and dips. The mezze dishes are usually followed by a choice of grilled fish or meat. Generally, meals are ended with fresh fruit and Arabic coffee, although sometimes a choice of traditional candies is offered too (Eshel, 2012). Festivities Lebanese people observe national as well as both Muslim and Christian holidays, and the New Year Holiday. Christian festivals are celebrated in accordance to both the Julian and Gregorian Calendars. Protestant, Melkite and Catholics Christians abide by the Gregorian calendar and, therefore, commemorate Christmas on December 25 (CIA, 2012). Armenian Orthodox and Greek Orthodox Christians commemorate Christmas on January 6, since they go by the Julian calendar. Muslim festivals are centered upon the Islamic lunular calendar. Muslim holidays, which are observed comprise Eid al-Fitr (the 3 day feast on the conclusion of the Ramadan month), The Feast of the Sacrifice (Eid al-Adha) that is celebrated in the annual hajj to Mecca as well as celebrates Abraham’s readiness to sacrifice Isaac to God. They also celebrate the Prophet Muhammad‘s Birth, and the Shiite Atonement Day (Bleaney, 2010). Hobbies Lebanese are known for soap making. The soup is prepared from a blend of herbal oils, employing techniques stimulated by the Northern Mid-East soap-making practice. The Lebanese are also engaged in outstanding pottery, for instance, hand-molded bowls. Lebanese also engage in textile weaving prepared by hand. Lebanese textiles are prepared from goat and lamb wool. Word carving is also practiced; beautiful merchandises are carved from the olive tree, for instance, water jars and worry beads (Bureau of Democracy, 2006). Lebanese are also engaged in grass weaving to make items of concrete and everyday usage. Lebanese plait items like baskets prepared from bamboo, others comprise woven reeds in addition to palm leaf bags, mats and hats. Needlework is a skill handed down by Lebanese womenfolk from one generation to another. The Lebanese women create finely stitched tables and bed linens. Contests are hosted to recognize and reward women folk with the finest needlepoint techniques, inventions, and combinations. Needlework as well as sophisticated embroideries are integrated into home decoration with things such as hangings and cushions, or are dressed as fashion shards such as jewelry, clothing, handbags, as well as other accessories (Anjar, 2012). Conclusion Conclusively, both cultures are similar in the kind of food they consume. Bread, meat and wheat are common in their cuisines. The meals are ended with coffee and a soft drink for the Lebanese people whereas, the Azeri finish with tea or a non-alcoholic drink. Both cultures have engaged in decorative art as their hobby. Both cultures observe the New Year’s celebrations. Both cultures speak foreign languages fluently. A difference in their cultures is seen in their festivities. Where the Azeri do not necessarily observe the Ramadan, while in the Lebanese culture, the observance of Ramadan is mandatory. In language, the Azeri speaks the Azeri and the Russian, whereas the Lebanese speak the Arabic, French and English fluently. The Lebanese are involved in soap making while the Azeri are not. The Lebanese host needlework competitions to display finest needlework techniques, whereas the Azeri hold sport contests during the New Year feast. Application to the Class Tutors can be contracted to teach some of the decorative arts of both cultures to the students. The items that the students will fashion can be exhibited at the school museum or used as learning models. This endeavor will display the distinct way of life of two minority cultures with very rich cultural way of life. References Anjar, H. (2012). "Places in Lebanon. almashriq. Retrieved on 11 February 2013. (Primary Source) Atabaki, Touraj. (2000). Azerbaijan: Ethnicity and the Struggle for Power in Iran. I. B. Tauris. (Secondary Source) Atabaki, Touraj. (2007). Azerbaijan: Ethnicity and Autonomy in Iran after the Second World War. (Secondary Source) Azer-embassy. (2012) International Day of Novruz- 21 March". www.azerembassy- kuwait.org/gov/index.php?option=com.(Government Source) (Primary Source) Bleaney, C. H. (2009).Lebanon. Santa Barbara. Calif: Clio Press. (Secondary Source) Bureau of Democracy, Human Rights, and Labor. (2006)."Lebanon", International Religious Freedom Report 2006. (Primary Source) Central Intelligence Agency. (2012). National holiday", The World Factbook, Retrieved 11 February 2013. https://www.cia.gov/library/publications/the-world-factbook/. (Government Source) (Primary source) Eshel, Isaac. (2012). Lebanon in Pictures. Minneapolis, Minn.: Lerner Publications Co. (Secondary Source) En.trend.az. (2013). Azerbaijan Marks Novruz Holiday". En.trend.az. Retrieved 2013-11-02. (Primary Source) George, Joe. (2013). Ethnic Cuisine: Lebanon. Retrieved on 11 February 2013. http://www.sallys-place.com/food/cuisines/lebanon.htm (Internet Source) (Secondary source) Waters, Zena. (2012)."What exactly is Novruz Bayram",Azerbaijan Today (12), retrieved 11 February 2013. (Primary Source) World Travel Guide. (2013)Azerbaijan. 2013 [Online] Available http://www.wtgonline.com/country/az/gen.html (Internet Source) (Secondary source) Research Methods Questionnaires I used questionnaires to find information concerning both cultures. The answers I obtained from the questionnaires aided me in searching for the above resources. I used key words such as Novruz, Soap making, Carpet weaving, needlework, Ramadan, Pottery, Burghul and Parsley to form search queries. Search queries such as ‘Carpeting weaving in Lebanese Culture’ bore fruitful results from the library, the community resource center and from the internet. Observation Although observation alone could not afford me the exact and correct information, my observation aided me in devising the questions to include in the questionnaire sheets. I observed the Azeri and Lebanese conducts, daily activities as well as during their distinct holidays, I observed their household items and their surroundings too. Explanation of Importance George, Joe. (2013). Ethnic Cuisine: Lebanon. Retrieved on 11 February 2013. http://www.sallys-place.com/food/cuisines/lebanon.htm (Internet Source) This source is important as it provides the traditional cuisines of the Lebanese people. It gives a detail description of the Lebanese foods and Cuisines. Atabaki, Touraj. (2007). Azerbaijan: Ethnicity and Autonomy in Iran after the Second World War. (Secondary Source) This source provides information concerning the culture of the Azerbaijan. It provides detailed information of the Azeri way of life, customs and traditions. World Travel Guide. Azerbaijan. 2013 [Online] Available http://www.wtgonline.com/country/az/gen.html (Internet Source) This source is significant as it gives information about the Azeri culture stressing more on their hobbies and leisure activities. Bleaney, C. H. (2009) Lebanon. Santa Barbara, Calif.: Clio Press. (Secondary Source) This is crucial to this report since it contains information about Lebanese culture especially Lebanese festivities and hobbies. Review and Synthesis The Azeri and the Lebanese are two distinct communities. Their cultures or their way of life is also very distinctive. This is seen in their festivities, cuisines and hobbies. The Azeri’s main diets comprise of vegetables, meat, white bread, rise, tea, non-alcoholic and alcoholic drinks. The Lebanese cuisines comprise of fruits, whole grain, vegetables, starches, seafood and fresh fish, fats, salads, pastries, tea and alcohol (Arak). The Azeri and the Lebanese observe both Muslim and Christian holidays. They also observe the New Year festive. The Lebanese women are involved in needlework, both communities engage in pottery, woodcarving, textile weaving. The Azeri is engaged in embroidery and knitting, and pattern printing. The two distinct cultures are almost similar especially in their decorative art. Personal and Professional Importance   The research is crucial to me because it has provided me with enriching facts concerning two cultures that are so distinct. On a teaching level, the research has formed a good basis on information searching, retrieval, appraising, and synthesizing as well as presenting. During my research endeavor, I was able to develop very good communication and interpersonal skills, which I believe, will aid me in my future prospects as a teacher. Read More