Showing results for "Popular Culture" in Education & Learning

Stephen Mansfield, the acclaimed New York Times best-selling author, has highlighted the growing popularity of Mormonism—a belief system with cultic roots—and the implications of its critical rise. Mormons are moving into the spotlight in pop culture, politics, sports, and entertainment via presidential candidates like Mitt Romney and Jon Huntsman, media personality Glenn Beck, mega-bestselling Twilight author Stephenie Meyer, and The Book of Mormon, the hottest show on Broadway.

This podcast explores Popular Culture in the Americas, hosted by Dr. Melissa Maldonado-Salcedo. Pablo G. Alvarez produces it. This course is offered at New York University in the department of Anthropology at New York University. To download the syllabus and study guides or to read more about my work, please visit: www.melthestorydoc.com

Have you heard that language is violence and that science is sexist? Have you read that certain people shouldn't practice yoga? Or been told that being obese is healthy, that there is no such thing as biological sex, or that only White people can be racist? Are you confused by these ideas, and do you wonder how they have managed to challenge the logic of Western society? In this probing volume, Helen Pluckrose and James Lindsay document the evolution of the dogma that informs these ideas, from its coarse origins in French postmodernism to its refinement within activist academic fields.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Rice has been an important part of the lives of Japanese people since ancient times.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Natto is a traditional Japanese food made from fermented soybeans.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".