Bengali cuisine
Bengali Cuisine
Bengali cuisine (== Template:IPA ==
The Template:IPA (International Phonetic Alphabet) is a system of phonetic notation based primarily on the Latin alphabet. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of the sounds of spoken language.
Pronunciation
The pronunciation of the term "IPA" is /aɪ piː eɪ/ in English.
Etymology
The term "IPA" is an acronym for the International Phonetic Alphabet. The International Phonetic Association, founded in 1886, created the IPA to provide a single, universal system for the transcription of spoken language.
Related Terms
- Phonetic notation: A system used to visually represent the sounds of speech. The IPA is one type of phonetic notation.
- Phonetics: The study of the physical sounds of human speech. It is concerned with the physical properties of speech sounds (phonemes), and the processes of their physiological production, auditory reception, and neurophysiological perception.
- Phonology: The study of the way sounds function within a particular language or languages. While phonetics concerns the physical production, acoustic transmission and perception of the sounds of speech, phonology describes the way sounds function within a particular language or languages.
- Transcription (linguistics): The systematic representation of spoken language in written form. The source of the words transcribe and transcription, the term means "to write across" in Latin, and it's the process of converting spoken language into written form. In linguistics, this is often done using the IPA.
External links
- Medical encyclopedia article on Bengali cuisine
- Wikipedia's article - Bengali cuisine
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski) is a style of food preparation originating from Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the Indian states of West Bengal, Tripura and Barak Valley of Assam.
Etymology
The term "Bengali" in Bengali cuisine refers to the ethno-linguistic group native to the Bengal region, while "cuisine" is a French word that means "kitchen", but is generally used to indicate the type of food served in a restaurant or a recipe's cooking style.
Overview
Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.
Ingredients
Bengali cuisine uses a variety of spices and herbs, including turmeric, cumin, coriander, fenugreek, ginger, garlic, onion, chili pepper, mustard seed, cardamom, cinnamon, and cloves. Rice and fish are traditional favorite foods, leading to a saying in Bengali, "machhe bhate bangali", that translates as "fish and rice make a Bengali".
Related Terms
- Machher Jhol: A traditional Bengali and Oriya spicy fish stew. It is in the form of a very spicy stew that is served with rice.
- Shondesh: A dessert, created with milk and sugar.
- Panta bhat: A traditional Bengali dish made by soaking rice, generally leftover, in water overnight.
External links
- Medical encyclopedia article on Bengali cuisine
- Wikipedia's article - Bengali cuisine
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski