Pressoir à olives (dastgâh-e roghânkeshi) 1 balâgerd (manivelle)2 bâlak (pilier en bois du treuil)3 lâfan (corde reliant la poutre verticale au treuil)4 taram, chânechu (poutre verticale)5 dastelat ...(planche fixe de l’étau)6 angolshik (pièce métallique solidarisant les deux planches)7 dastelat (planche mobile de l’étau)8 zhâmen (pièce solidarisant les deux piliers en bois)9 katreki (pièce de bois assurant la démultiplication de la force transmise à la corde)10 pil-a chu (banc en bois où sont ...
The history of football in Iran is made up of contradictory processes, as the weight of successive authoritarian regimes is counterbalanced by international regulations and by players' and ...spectators' attitudes. The state is trying to control the world of football and use it for its diplomatic relations. The article analyses the regime's fears and reactions to several phenomena that pose danger to it: supporters' outbursts that run counter to religious morality, political protests in stadiums, and women's demands.
Nahal Naficy gives evidence in this text of the discredit suffered by anthropology, especially ethnography, in Iranian academic contexts. She explains that her account is limited to the University of ...Tehran. The University of Tehran is not all of Iran (nor is it all universities in Tehran), just like anthropology and ethnography at Rice University is neither anthropology nor ethnography everywhere (including in the United States). It is useful, of course, not to generalize, but Naficy’s essay points to an endemic malaise that is very present in the main institution for the instruction of anthropology in Iran. Why, then, do anthropology and ethnography occupy an inferior status? We should try to identify the reasons for this tenacious malady, a malady whose reasons allow me to mention my direct (2006–2008)and indirect knowledge of the University of Tehran. Here I will refine this diagnosis with a more in-depth analysis of the situation of anthropology and ethnography in Iran.
The sporting heritage includes buildings, theaters for sporting competitions, and equipment characteristic of each discipline, artistic works having a sport for object, written and published texts, ...audiovisual but also oral archives testifying to sporting practices and passions. . This very diverse heritage only takes on its full meaning if the elements preserved are placed in their context. The task of bringing together, safeguarding and exhibiting this heritage falls to specialized museums, a key to understanding the division of activities according to gender, the social stratification of tastes, the affirmation of local and regional identities, national (through the fervor aroused by major matches), the way in which our societies deal with the violence of confrontations, the canons of beauty and bodily decorum ... and the cardinal values of modern societies (the spirit of competition, between other).
Gilan Bromberger, Christian
Anthropology of the Middle East,
12/2020, Letnik:
15, Številka:
2
Journal Article
Recenzirano
In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with ...a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân's culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming. Keywords: cooking specificity, food, Gilân En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l'alimentation et de la cuisine. Le style culinaire régional se caractérise par cinq traits: la base est le riz avec une prédilection, en accompagnement, pour le vert et l'acide, pour les oeufs et pour le poisson. Les techniques de cuisson présentent aussi une certaine originalité dans le monde iranien: au grillé et à la cuisson sèche, on préfère le mijoté, le revenu. Mots clés: spécificité culinaire, alimentation, Gilân
In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with ...a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân’s culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming.
Résumé :
En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l’alimentation et de la cuisine. Le style culinaire régional se caractérise par cinq traits : la base est le riz avec une prédilection, en accompagnement, pour le vert et l’acide, pour les oeufs et pour le poisson. Les techniques de cuisson présentent aussi une certaine originalité dans le monde iranien : au grillé et à la cuisson sèche, on préfère le mijoté, le revenu.
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