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"The new edition of Cultural Theory: An Introduction is a concise, student friendly introduction to the field of cultural theory and sociology of culture. The second edition of this important text covers fields such as symbolic interactionism, structuralism, and psychoanalysis, and leading thinkers like Foucault, Bourdieu, Habermas, and Giddens."

"AbstrakThis paper provides a comparative reexamination of the cultural revitalization that occurred alongside nation building in Thailand from the 1930s to the 1980s in the context of local performances of the traditional Northeastern Thailand performing art molam. The Introduction gives an overview of how Thai nation building gave cultural revitalization a unique meaning to counter colonial Western influence. Chapter 2 provides a brief history of cultural revitalization in Northeastern Thailand and describes how treatment of molam performers evolved from the nation-building period around the end of the nineteenth century to the 1980s. Chapter 3 discusses the Ministry of Cultures National Artist Award Project (Sinlapin Haeng Chat) and how the cultural evaluation system is applied in Thai society. Chapter 4 shifts the focus to rural areas, and how regional arts participant. molam performerin Northeastern Thailand gain public recognition and inclusion through institutional cultural revitalization. Chapter 5 details how regional molam artists perform and react while being aware of the National Artist awards, as part of cultural revitalization in Northeastern Thailand (fuenfu watthanatham isan) as well as the greater context of globalization. The Conclusion outlines the effects of cultural revitalization on the lives of molam performers in the social context."

"Penelitian ini membahas kesepadanan penerjemahan tujuh teknik memasak bermuatan budaya dalam buku resep masakan Indonesia ke dalam bahasa Jerman. Teknik memasak tersebut yaitu, “ungkep”, “ulen”, “sangrai”, “bakar”, “kukus”, “tumis”, dan “suwir”. Penelitian ini menggunakan teori metode penerjemahan menurut Smith (1989), strategi penerjemahan menurut Baker (1992), pergeseran bentuk dan makna menurut Simatupang (2000) dan teori kesepadanan dinamis menurut Nida dan Taber (1964). Hasil analisis menunjukan bahwa hanya empat terjemahan teknik memasak dinyatakan sepadan, yaitu “ulen”, “kukus”, “bakar” pada terjemahan variasi kedua, dan “tumis”. Hasil terjemahan teknik memasak yang dinyatakan kurang sepadan, yaitu “ungkep”, “sangrai”, “suwir”, “bakar” pada terjemahan variasi pertama, “bakar” pada terjemahan variasi ketiga, dan “bakar” pada terjemahan variasi keempat. Metode penerjemahan yang paling sering digunakan adalah metode equivalent term. Selain itu, strategi penerjemahan yang sering digunakan adalah strategi penerjemahan dengan menggunakan kata yang lebih umum. Hasil terjemahan tujuh teknik memasak tersebut juga menunjukkan pergeseran bentuk dan makna, di antaranya (1) pergeseran pada tataran semantik yaitu khusus ke umum dan umum ke khusus, (2) pada tataran sintaksis yaitu kata ke frasa, dan (3) perbedaan makna karena sudut pandang budaya.

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This research discusses the equivalence of translating seven cooking techniques that contain cultural elements in Indonesian cookbooks into German. The cooking techniques are “ungkep”, “ulen”, “sangrai”, “bakar”, “kukus”, “tumis”, and “suwir”. This research uses the theory of translation methods by Smith (1989), translation strategies by Baker (1992), shifts in form and meaning by Simatupang (2000) and dynamic equivalence theory by Nida and Taber (1964). The results of the analysis show that only four translations of cooking techniques are considered equivalent, namely “ulen”, “kukus”, “bakar” at the translation of the second variation, and “tumis”. The results of the translation of cooking techniques that are declared less commensurate, namely “ungkep”, “sangrai”, “suwir” , “bakar” at the translation of the first variation, “bakar” at the translation of the third variation, and “bakar” at the translation of the fourth variation. The most frequently used translation method is the equivalent term method. In addition, the translation strategy that is often used is the translation strategy using more general words. The translation results of the 7 cooking techniques also show a shift in form and meaning, including (1) a shift at the semantic level, namely specific to general and general to specific, (2) at the syntactic level, namely words to phrases, and (3) differences in meaning due to cultural point of view."