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All Journal International Journal of Advances in Intelligent Informatics Bulletin of Culinary Art and Hospitality
Anusua Ghosh
University of South Australia
Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions

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Spatial data modeling in disposable income per capita in china using nationwide spatial autoregressive (SAR) Tuti Purwaningsih; Anusua Ghosh; Chumairoh Chumairoh
International Journal of Advances in Intelligent Informatics Vol 3, No 2 (2017): July 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/ijain.v3i2.93

Abstract

China as a country became the economic center of the world. However, with a population of 1.3 billion, China's per capita income is still at number 80 in the world. In the world, considering the imbalance between town and country with 100 million people still living in poverty. Thus, to address this imbalance, it is necessary to study the condition in depth, because income per capita is often used as a benchmark to measure the prosperity of a country. With greater and equitable income per capita, the country will be judged increasingly affluent. Two factors, mainly industry and tourism, play an important role in the economic progress in China. These are include Per capita Disposable Income Nationwide (yuan), Total Value of Exports of operating units (1,000 USD), Registered Unemployed Person in Urban Area (10000 person), Foreign Exchange Earning from International tourism(in millions USD) and Number of Overseas Visitor Arrivals (million person/time). Thus, it is necessary to investigate the influence of these factors to increase per capita income. Since the economic development of a region usually affect the surrounding area, this study aims to include spatial effects, using Spatial Autoregressive (SAR) Model. The results suggest that the per capita income affected by the Tourism factor is about 58.65% (R-squared).
An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine Anusua Ghosh
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.446 KB) | DOI: 10.17977/um069v2i12022p33-40

Abstract

With diversity in race, religion, culture, and language, Indian cuisine is unique to each region. The varied nature of the cuisine is mainly based on what is grown and harvested, depending on the climate and region. Various spices and herbs are added to enhance the flavor and to keep the food fresh. Moreover, spices and herbs are also used for medicinal purposes. History suggests that earlier people consumed traditional food and followed the dietary rules outlined in Ayurveda. In Ayurveda, food and wellbeing are highly related, with nutrition plays as a central role in ensuring a balance of the mind, body, and spirit. The influence of various invaders and traders such as the Greeks, Mughals, Mongols, the Chinese, British, and the Portuguese at different phases in time have immensely contributed to enriching and transforming the food culture of India. This article presents an overview of the Indian culinary journey with emphasis on regional cuisine from the northern to the southern and western to the eastern part of the sub-continent.
Co-Authors Chumairoh Chumairoh Tuti Purwaningsih