Plov (Indonesian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Plov" in Indonesian language version.
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about.com
turkishfood.about.com
- Navy Bean Stew And Rice Is Turkey's National Dish Diarsipkan 2018-12-26 di Wayback Machine. turkishfood.about.com
archive.org
- Hensperger, Beth (2003). The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Plolntas, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker. Harvard Common Press. ISBN 1-5583-2203-5. Diakses tanggal 2009-07-02.
books.google.com
- Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712
- Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554
- Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92 92–96. ISBN 9780495092810
- K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. hlm. 11. ISBN 978-0-19-562845-6.
- Sen, Colleen Taylor (2014), Feasts and Fasts: A History of Food in India, Reaktion Books, hlm. 164–5, ISBN 978-1-78023-391-8 Quote: "(pp. 164–165) "Descriptions of the basic technique appear in thirteenth-century Arab cookbooks, although the name pulao is not used. The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia. ... Although dishes combining rice, meat and spices were prepared in ancient times, the technique of first sautéing the rice in ghee and then cooking it slowly to keep the grains separate probably came later with the Mughals."
- Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
- Algat, Ayla (2013-07-30). Classical Turkish Cooking: Traditional Turkish Food for the America. HarperCollins. ISBN 9780062039118.
doi.org
- Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136
, doi:10.1177/0262728004042760, ISSN 0262-7280 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.
latimes.com
articles.latimes.com
- Perry, Charles (December 15, 1994), "Annual Cookbook Issue : BOOK REVIEW : An Armchair Guide to the Indian Table : INDIAN FOOD: A Historical Companion By K. T. Achaya (Oxford University Press: 1994; $35; 290 pp.)", Los Angeles Times Quote: "The other flaw is more serious. Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources. In other words, he's mostly reporting what other people have concluded from the primary evidence. Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago. ... Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2,000 years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf. It meant raw meat or fish."
psu.edu
citeseerx.ist.psu.edu
- Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136 , doi:10.1177/0262728004042760, ISSN 0262-7280 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.
theguardian.com
- "How to cook perfect pilaf". The Guardian. 2012-09-26.
web.archive.org
- Navy Bean Stew And Rice Is Turkey's National Dish Diarsipkan 2018-12-26 di Wayback Machine. turkishfood.about.com
worldcat.org
- Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136 , doi:10.1177/0262728004042760, ISSN 0262-7280 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.