Ahom牧师阶层的社会生活研究

Q4 Business, Management and Accounting Restaurant Business Pub Date : 2019-10-25 DOI:10.26643/rb.v118i10.9575
D. Mohan
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引用次数: 0

摘要

阿霍姆人最初是泰山的一个团体。他们为阿萨姆邦带来了泰文化特有的独特文化。尽管阿霍姆人有自己的宗教习俗和仪式,但他们没有将自己的宗教强加给其他部落,并与当地人的文化明显融合。当时阿霍姆人接受印度教,随着新虚荣主义的出现,他们几乎失去了自己的文化。然而,阿霍姆的三个祭司部族Mohan Deodhai和Bailungs并不接受印度教,并在很大程度上保持了自己的文化和习惯。阿霍姆家族在社会生活方面具有鲜明的个性。阿霍姆祭司阶层在阿霍姆统治的后期因拒绝接受印度教而被忽视,他们与社会的其他部分隔绝了。Mohan、Deodhais和Bailungs在Ahom统治的漫长时期保持了他们的传统信仰和习俗,他们仍然保留着他们的传统。因此,有必要考察Ahom祭司阶层的状况,即他们如何以及在多大程度上保持自己的文化。
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A Study On The Social Life Of The Ahom Priestly Class
The Ahoms were originally a group of Tai Shans. They brought a distinct culture to Assam peculiar to the Tai culture. Although the Ahoms had their own religious customs and rituals but they did not impose their religion to other tribes and distinctly amalgamated with the culture of the local people. In the time being the Ahoms accepted Hinduism and with the advent of the neo-vaisnavism they almost lost their culture. However the Mohan Deodhai and the Bailungs, the three priestly clans of the Ahoms did not accept Hinduism and maintained their own culture and habits to a great extent. The Ahoms possesses a distinct character regarding the social life. The Ahom priestly classes who were neglected for their denial of acceptance of Hinduism in later part of the Ahom rule, became secluded from the other part of the society. The Mohan, Deodhais and the Bailungs maintained their traditional beliefs and customs in the long period of the Ahom rule and they are still preserving their tradition. So, it is necessary to look at the condition of the Ahom priestly class that how and what extent they could maintain their own culture.
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Restaurant Business
Restaurant Business Business, Management and Accounting-Tourism, Leisure and Hospitality Management
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期刊介绍: Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth. Restaurant Business understands the new state of media like no other, recognizing the importance and nuances of each, and helping you retrieve the information you need, wherever, whenever. Each product of Restaurant Business concisely shows growth-minded restaurateurs how to capitalize on trends, new concepts, changes in consumer tastes, new purchasing strategies and peers’ best practices. Our editors track ideas and trends as they develop within key channel segments including high-volume independents, multiunit operators, emerging chains and the top 100 chains, plus their top franchisees.
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