Effect of indian culture on education
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This presentation describes the Effect of Indian Culture on Education. The diversity of Indian cuisine is mentioned here. It will be an aid to the future BEd students for their first semester.
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Effect of indian culture on education
- 1. IMPORTANCE OF INDIAN CULTURE IN EDUCATION Presented by RAHUL BISWAS
- 2. • GETTING A BASIC KNOWLEDGE OF WHAT IS CULTURE • UNDERSTANDING INDIA AS A CULTURALLY DIVERSIFIED COUNTRY • CLASSIFYING INDIA INTO ZONES AND UNDERSTANDING THE CUISINES AND THEIR PREVALENCE • UNDERSTANDING HOW CULTURE PLAYS AN IMPORTANT ROLE IN EDUCATION AND ITS CONTRIBUTIONS THEREOF
- 3. WHAT IS CULTURE? • GOOD KNOWLEDGE AND GOOD TASTE • ACQUIRED BY AN INDIVIDUAL AS A SOCIETAL MEMBER •VARIEGATED •RELATED TO CIVILITY AND EDUCATION GLOBAL NATIONAL COMMUNAL INDIVIDUAL Culture CULTURAL DIVERSITY IN INDIA • ONE OF THE OLDEST CIVILIZATIONS •MELTING POT OF A PLETHORA OF PEOPLE WITH DIVERSE ORIGINS •LARGEST DEMOCRACY •DIVERSE ON THE BASE OF CULTURE BUT NOT IN THE NAME OF RELIGION •EXPRESSION OF WAY OF LIVING •PASSED ON FROM GENERATION TO GENERATION WHAT IS CULTURAL HERITAGE?
- 4. INDUS VALLEY- TOWN PLANNING BUDDHIST ART AT AJANTA MAHABALIPURAM SOUTHERN SCHOOL OF ARCHITECTURE -PALLAVA, CHOLA AND HOYSALA POST COLONIAL ERA- INDO SARCENIC CULTURAL DIVERSITY IN TERMS OF RELIGION ARCHITECTURE •CONSTITUTIONAL MANDATE- RIGHT TO RELIGION •PILGRIM SPOTS FOR ALL RELIGIONS •VEDAS UPANISHADS- EARLIEST SPIRTIUAL TEXTS •DARSHANA /PHILOSOPHY •KARMAYOGA- WAY OF LIFE RELIGION AND SPIRITUALITY CHANDELA SCHOOL KHAJURAHO INDO- ISLAMIC SCHOOL DELHI SCOOL+ MUGHAL SCHOOL
- 5. MUSIC AND DANCE • HINDUSTANI MUSIC • CARNATIC MUSIC WHICH ENCOMPASSES MUSIC OF THE SOUTH • DOHAS / COUPLETS , HYMNS, SUFIANA MUSIC, DEVOTIONAL RENDITIONS • SIGNATURE STYLES BY BARDS POETS • DIVERSIFIED FOLK MUSIC • CLASSICAL DANCE – BHARATANATYAM, KATHAK,ODISSI ETC. • FOLK DANCES BASED OUT OF THE REGIONS OF THEIR ORIGIN LITERATURE AND LANGUAGE • 122 LANGUAGES AND 1600 DIALECTS • HINDI AND ENGLISH ARE MAJORLY SPOKEN • INDO ARYAN AND DRAVIDIAN • VEDAS, PURANAS UPANISHADS EPICS--- SANSKRIT • BUDDHIST / JAINIST LITERATURE--- PALI, PRAKRITI • UTTARAHARIVAMSHA (TELUGU), HADIBADEYA DHARMA (KANNADA) KURAL (TAMIL) PALI LITERATURE VEDAS DANCE FORMS OF INDIA TAMIL INSCRIPTIONS
- 6. CLOTHING PAINTING •EARLIEST RECORDS FROM CAVE PAINTINGS •VARIETY OF NATURAL COLOURS AND DYES •SCHOOLS OF ART MADHUBANI TANJORE MYSORE RAJPUT MUGHAL PAHADI FESTIVALS •HARMONIOUS CO-EXISTENCE •OCTOBER TO JANUARY •HAPPINESS, COLOUR , POMP AND GLORY •CELEBRATED ACCORDING TO AUSPICIOUS MOMENTS
- 7. Wazwan Goshtaba Sheermal Baqerkhani Khaand Kaahva Noon Chai PARANTHA CHAAT Dahi Bhalla Laddoo KASHMIRI CUISINE •RICE IS THE STAPLE FOOD •MEAT BEING MORE PREVALENT •VARIETY OF BREADS •TURMERIC , YOGHURT, CLOVES, SAFFRON, CINNAMON , CARDAMOM, DRY FRUITS DELHI CUISINE •KNOWN MAINLY FOR STREET FOOD •INFLUENCED BY VARIOUS CULTURES NAMELY PUNJABI AND MUGHLAI •VARIETY OF PARANTHAS DOMINATE THE SCENARIIO •KABABS, CHAAT, SWEETS Kebabs NORTH INDIA
- 8. PUNJABI CUISINE •TANDOORI CUISINE IS WELL KNOWN •WHOLE GRAINS, FRUITS VEGETABLES AND MEAT FORM A PART OF THE CUISINE •PARANTHA-DAL- SABZI •LASSI/ CHAAS UTTAR PRADESH UTTAR PRADESH CUISINE •CONTRASTING CUISINES •BANARAS- MAJORLY VEGETARIAN •LUCKNOW- AWADHI CUISINE
- 9. Phagshapa Thupka Momos Sael Roti Kaappa Paaknam Jadoh Singju Eromba Shao Kheer NORTH EASTERN CUISINE •RICE AND MEAT BASED CUISINE •EFFECTS OF TIBETAN NEPALESE AND CHINESE CUISINE •MOMOS THUKPA ETC ARE FAMOUS •BAMBOO SHOOTS ARE USED AS COOKING INGREDIENT Komal Chaul Hurum NORTH EAST INDIA
- 10. ODISHA •SIMPLE RELIES ON LOCAL INGREDIENTS •SEA FOOD IS MORE POPULAR •FOOD IS NOT AS SPICY AS THE TYPICAL INDIAN CUISINE Litti Chokha Chandrakala Thali PAKHALA KANIKA CHHENA PORA KHAAJA WEST BENGAL •DIFFERS ACCORDING TO REGIONAL TASTE •EMPHASIS ON FISH RICE AND SWEETS •BENGALI CUISINE ALSO FOLLOWED IN TRIPURA AND PARTS OF ASSAM BIHAR •SIMPLE AND DRY •MAKES USE OF MAINLY MAIDA , SATTU AND GHEE EASTERN INDIA
- 11. GUJARAT •PRIMARILY VEGETARIAN •DISHES CAN BE SWEET SALTY AND SPICY •SPICES VARY SEASONALLY RAJASTHAN Daal Baati Churma Gatte ki Sabzi Laal Maas Handvo Thepla Dhokla Fafda GUJARAT Rotlo Undhiyo Kadhi Pakoda Maharashtra Pav Bhaji Modak Bomballi Basundi Kaju Curry Cafreal Chicken RAJASTHAN •CHILLIES GROW IN ABUNDANCE •FOOD COOKED IN MILK AND GHEE •FOOD THAT COULD LAST FOR DAYS WITHOUT HEATING IS PREFFERED WESTERN INDIA MAHARASHTRA •SIMPLE POCKET FRIENDLY STREET FOOD •MILD GRAVY TO SPICY •INTERIOR AND COASTAL CUISINE
- 12. SOUTH INDIAN CUISINE •PRIMARILY VEGETARIAN •DISHES ARE HEALTHY BUT SOUR GENERALLY •RAGI, RICE AND PULSES ARE THE MAIN INGREDIENTS Bisebele bhaat APPAM- STEWAVIAL IDYAPPAM PUTTU Kaarmeen Koottu Chaaru RAAGI MUDDE PONGAL DOSA Idli- Sambar UPMA THALASERRY BIRIYANI PULIHORA SOUTH INDIA
- 13. • CULTURAL PATTERNS GUIDE AN INDIVIDUAL DEVELOPMENT • PREPARATION OF CURRICULUM , TEXT BOOKS ETC. • CULTURE HELPS THE INDIVIDUAL TO REFLECT ON HIMSELF/ HERSELF • ADAPTATION TO /MODIFYING OF THE EXISTING CULTURE • HELPS IN CREATING A MODEL LEARNING ENVIRONMENT
- 14. Understand the importance of diversity in education Help me create an all inclusive diversified interactive classroom Understand the contribution of cultural diversity in a student’s eagerness to know Allow me to develop content which will help students uplift and preserve cultural values Allow students to share and care for their fellow classmates in a non discriminatory manner.