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Faculty Corner Article/Poem
of the cuisine. Dining is more than a sensual, gut-
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satisfying experience. It requires an intellectual
response which raises it above just animal gkfly
appetite satisfaction. Fine dining can be as
rewarding an artistic enjoyment as listening to a
symphony, seeing a great play, or enjoying a fine
painting. A cuisine can be evaluated to the degree तूफा ँ और आँधी हमको न रोक पाये,
it produces an intellectual response of a high
nature. Since a cuisine must rise out of a culture, it वो और थे मुसा फर जो पथ से लौट आय,े
must be highly representative of the beliefs
existing in that society. It can indicate subtle संक प कर िलया तो संक प बन गए हम,
observances of etiquette and meaning in life's
processes. No Arab would ever eat the roasted eye मरने के सब इराद े जीने के काम आय,े
of the lamb or goat without offering the other to
the guest of honor. The eye is considered the कुछ क पनाय जोड़ी कुछ भवनाय तोड़ी,
greatest of delicacies, and offering it to the guest is
considered a ritualistic part of the meal in giving
honor. The drinking of wine at the Jewish दीवानगी म हमने या या न गुल िखलाय,े
circumcision or the sacrifice of wine and bread at
the holy sacrifice at church have deep meaning. आबाद हो गई ह ै दःु ख दद क सभाय,
Perhaps the most heavily-weighted factor in the
evaluation of any cuisine should be in this area of इक साज़ क बदौलत सौ तार थरथराय,े
philosophic meaning. Without considerable
depth, a cuisine cannot be considered great. जाने कहाँ बस ग,े जाने कहाँ लुट ग,े
Moreover institutions and prominent chefs बादल ने बाग स चे िबजली ने घर जलाय,े
should focus on developing methodology and
scale for evaluating a cuisine not only on above
discussed points but also on new aspects like संतोष को सफर म संतोष िमल रहा ह,ै
nutritional and medicinal value of food prepared
in a particular cuisine. Detailed study on growth हम भी तो ह तु हारे कहने लगे पराय,े
and development and documentation on lost
recipes and styles should be encouraged so as to खुलता ह ै हर रह य एक नये रह य म,
justify the correct process of evaluation. Focus
should not only be on evaluation but enriching the जंदगी भी न जाने या अज़ब रंग दखाये
cuisines of world by introspecting the still hidden
treasures उसक ह ै रौशनी उस ही क ह ै छाया,
ािसल ह ै वही व त जो बस साथ िबताया
Gauravkrishana Tewari
Faculty (Food Production)
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अ यापक
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