Bangladesh Culture
Bangladesh is ranked the eighth most populous country across the globe and has distinctive features including culture (Guhathakurta & van Shendel, 2013). The country’s population has a complex culture that is deeply rooted in unique literary and oral traditions or customs. While these traditions remain largely unknown to the outside world, they have significant influence/impact on cultural practices in Bangladesh. As part of Bangladeshis’ culture, most meals are dominated by rice and fish. Actually, rice and fish act as the foundation of diet in Bangladesh to an extent that a meal without rice is almost inconceivable. Most of Bangladeshi food incorporates vegetables, fish, poultry, and meats. Food plays an important role in ceremonial occasions like weddings and public holidays in Bangladesh. In such occasions, the most common food is biryani, which is a rice dish beef/lamb with a mixture of spices, particularly saffron.
Bangladeshis view themselves and others essentially through the lenses of their religious heritage. Daily life in the Bangladeshi community is punctuated and characterized by sounds and symbols of Islam like the call to prayer. The traditional garment for Bangladeshi men is a cloth tube skirt hanging to the ankles, which is known as lungi. On the contrary, the traditional garment for women is sari, which is common in the modern Bangladeshi society. Similarly, lungi is preferred by most men, except those from high socioeconomic backgrounds or status who prefer to wear pants and shirt. Additionally, the Bangladeshi culture is characterized by strong tradition of dance, music, and literature that incorporates classical Muslim and Hindu music. Class system and social stratification in Bangladeshi culture is based on the Muslim class system, which is akin to a caste structure. As a result, most of Bangladeshis view class based on rural or localized context.
Reference
Guhathakurta, M. & van Shendel, W. (2013). The Bangladesh reader: history, culture, politics. Durham and London: Duke University Press.
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