Indonesian Cuisine Conclusion Essay Example

Indonesian Cuisine Conclusion Essay Example Indonesian Cuisine Conclusion Essay Indonesian Cuisine Conclusion Essay Essay Topic: Chinatown House on Mango Street Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the worlds largest archipelago. [1] Many regional cuisines exist, often based upon cultural and foreign influences. [1] Indonesian cuisine varies greatly by region and has many different influences. [1][2][3] Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as the Spice Islands, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Some popular Indonesian dishes such as nasi goreng,[4] gado-gado,[5][6] sate,[7] and soto[8] are ubiquitous in the country and considered as Indonesian national dishes. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more indigenous. [1] The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated. Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java. Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon), although in many parts of the country, such as West Java and West Sumatra, it is also common to eat with ones hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) food stalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water should not to be consumed, however; it is used to wash ones hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice noodles). Contents [hide] 1 Rice 2 Other staples 3 Vegetables 4 Meat and fish 5 Spices and other flavorings 6 Peanut sauce 7 Coconut milk 8 Regional dishes Foreign influences 10 Influence Abroad 11 Meal Times 12 Feasts: Tumpeng and Rijsttafel 13 Non-alcoholic Beverages 14 Alcoholic beverages 15 Snacks and street food 16 Fruits 17 Health and hygiene 18 See also 19 References 20 External links [edit]Rice Main article: Rice production in Indonesia Using water buffalo to plough rice fields in Java; Rice is a staple for all classes in contemporary; Indonesia is the worlds third largest paddy rice producer and its cultivation ha s transformed much of Indonesia’s landscape. Rice is a staple for all classes in contemporary Indonesia,[2][9] and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a sweet food. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali. Traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals, such as Seren Taun rice harvest festival. Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). [10] Nasi goreng is omnipresent in Indonesia and considered as national dish. 4] Rice was only incorporated into diets, however, as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. The images of rice cultivation, rice barn, and mouse pest investing a ricefield is evident in K armawibhanga bas-reliefs of Borobudur. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders (pikulan). In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts. 9] Rice production in Indonesian history is linked to the development of iron tools and the domestication of Wild Asian Water Buffalo as water buffalo for cultivation of fields and manure for fertilizer. Rice production requires exposure to the sun. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years. [9] [edit]Other staples Papeda , staple food of eastern Indonesia, served with yellow soup and grilled mackerel. Other staple foods in Indonesia include a number of starchy tubers such as; yam, sweet potato, potato, taro and cassava; also starchy fruit such as breadfruit and jackfruit and grains such as maize and wheat. A sago congee called Papeda is a staple food especially in Maluku and Papua. Sago is also often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia also consume various kind of wild tubers as staple food. Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others are introduced from elsewhere. Wheat, the base ingredient for bread and noodles were probably introduced from India or China; yam was introduced from Africa; while maize, potato, sweet potato, cassava and maize were introduced from Americas through Spanish influence and finally reached Java in 17th century. Cassava is usually boiled, steamed, fried or processed as popular snack kripik singkong (cassava crackers). Dried cassava, locally known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times. Maize is eaten in drier regions such as Madura and islands east of the Wallace Line, such as the Lesser Sunda Islands. [edit]Vegetables Indonesian food includes many vegetables as ingredients like this Sayur oyong made with Luffa acutangula A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam bening flavoured with temu kunci, garlic and shallot. Other vegetables like labu air (calabash), labu siam (chayote), kelor, kacang panjang (yardlong bean), terung (eggplant), gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine. Vegetables like kecipir (winged bean), tomato, mentimun (cucumber) and the small variety of peria (bitter melon) are commonly eaten raw, like in lalab. The large bitter melon variety is usually boiled. kecombrang and papaya flower buds are a common Indonesian vegetable. Urap is seasoned and spiced shredded coconut meat mixed together with vegetables, asinan betawi are preserved vegetables. Gado-gado and pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while karedok is its raw version. [edit]Meat and fish Rendang daging, a beef, mutton or goat meat dish cooked with coconut milk The main meat source diet mostly are poultry and fish, however meats such as beef, water buffalo, goat and mutton are commonly found in Indonesian marketplaces. The most common poultry consumed is chicken and duck, however to a lesser amount, pigeon and wild migrating sea bird are also consumed. As a country with an Islamic majority, Indonesian Muslims follows the Islamic halal dietary law which forbids the consumption of pork. However in other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Papua, Papua, and also in Chinatowns in major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify they neither serve pork nor use lard in their cooking. The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb rendang, skewered, seasoned and grilled chicken or mutton as satay, barbecued meats, or sliced and cooked in rich broth soup as soto. Muttons and various offals can be use as ingredients for soto soup or gulai curry. In Bali, with its Hindu majority, the babi guling (pig roast) is popular among locals as well as non-Muslim visitors, while the Batak people of North Sumatra have babi panggang that is a similar dish. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon (meat floss). Dendeng celeng is Indonesian dried, jerked boar meat. [11] As an archipelagic nation, seafood is abundant and commonly consumed especially by Indonesian resides in coastal areas. Popular seafood in Indonesian cuisine among others; mackerel, tuna, wahoo, milkfish, red snapper, anchovy, cuttlefish, shrimp, crab and mussel. Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands and Minahasa (North Sulawesi) cuisine. Seafood are usually being bakar (grilled), rebus (boiled) or goreng (fried). However another method of cooking like stir fried in spices or in soup is also possible. Ikan asin (salted fish) is preserved seafood through cured in salt, it is also can be found in Indonesian market. Fresh water fisheries can be found in inland region or area with large rivers or lakes. Popular fresh water fish among others; carp, gourami, snakehead, tilapia, catfish and pangasius. edit]Spices and other flavorings Sambal ulek, a common Indonesian spicy condiment. Rempah is Indonesian word for spice, while bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. [12] Known throughout the world as the Spice Islands, the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are native to Indonesia. It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind) were introduced from India, while jahe (ginger), daun bawang (scallions) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the worlds major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced cabai chili pepper from the New World to the region in 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine. [13] Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi (sambal belacan) and sambal mangga muda (young mango sambal). Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. Traditionally prepared laboriously ground upon stone mortar, today sambals is also available as industrial processed products in bottles or jars. Soy sauce is also an important flavorings in Indonesian cuisine. Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own kecap manis (sweet soy sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an important ingredient for semur, Indonesian stew. [edit]Peanut sauce Peanut sauce is important part of gado-gado. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. Gado-gado and Sate for example have been considered as Indonesian national dishes. [6][7] Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. 14] It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is â€Å"not too thick and not too watery. † Indonesian peanut sau ce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia. edit]Coconut milk Shredding coconut flesh to make coconut milk. Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes such as rendang, soto, sayur lodeh, gudeg, and opor ayam to desserts such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesias national dishes. 8] The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine , although in Minahasan (North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as klappertart. In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as sayur lodeh and soto, while the thicker variety is used for rendang and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket. After the milk has been extracted from the shredded coconut flesh to make coconut milk, the ampas kelapa (leftover coconut flesh) can still be used in urap, seasoned and spiced shredded coconut meat mixed together with vegetables. Leftover shredded coconut can also be cooked, sauteed and seasoned to make serundeng, almost powdery sweet and spicy finely shredded coconut. Kerisik paste, added to thicken rendang, is another use of coconut flesh. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for urap and serundeng. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan (sticky rice). An example of the heavy use of coconut is Buras from Makassar, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to serundeng.

The Element Calcium essays

The Element Calcium essays Calcium is an element that is very important to everyday life. Its important to our bodies and our universe. Its more than a milk mustache or white teeth. Calcium is in fact essential for the make of bones, teeth, shells and leaves. Calcium is fifth in abundance in the earths crust. Calcium is the mineral in our bodies that make up our bones and keep them strong. Ninety nine percent of the calcium in our bodies is stored in our bones and teeth. The remaining one percent is in our blood and soft tissues and is essential for life and health. Without that one percent of calcium our muscles would not contract normally, our blood would not clot and nerves would not carry messages. Calcium was discovered in 1808 by Sir Humphrey Davy. When calcium is exposed to air, it forms a white coating of nitride. It is found mostly in limestone, gypsum, chalk and fluorite. Gypsum is dry wall and plaster. Calcium is used as a reducing agent in preparing other metals. At room temperature calcium is found to be at a solid state. Calcium is important to me because my body contains 908.908 grams of it. Calcium reacts with water and burns with a yellow and red flame. It is a silvery white color and its classification is metallic. Calciums group name is the alkaline metal. Calcium is also used in vacuum tubes as a getter, a material that combines with and removes trace gases from vacuum tubes. Calcium obviously plays a very important role in our lives. It is very essential for us to live, affecting our bones, teeth, blood and health. It is important to our environment creating other chemicals and things that are useful to us. Calcium is in great demand by a number of industries, and is essential for life. ...

Turn Water Into Liquid Gold With an Alchemy Experiment

Turn Water Into Liquid Gold With an Alchemy Experiment Mix two clear solutions, wait, and watch the liquid turn to gold! This is a simple alchemy project or chemistry demonstration, based on early attempts to make gold from base metals. Materials Solution A 1 gram sodium arsenite50 ml water5.5 ml glacial acetic acid Prepare Solution A by stirring the sodium arsenite into the water. Mix the glacial acetic acid into this solution. Solution B 10 grams sodium thiosulfate50 ml water Prepare Solution B by stirring the sodium thiosulfate into the water. Lets Make Liquid Gold! Pour one solution into the other. The clear solution will turn gold after about 30 seconds. For dramatic effect, keep track of the time and command the solution to turn into gold. You can even use a magic word if youd like. The Chemistry Behind How It Works There is a delayed reaction between the acid and the sodium thiosulfate to release hydrogen sulfide gas. The hydrogen sulfide reacts in turn with sodium arsenite to precipitate tiny crystals of golden arsenious sulfide, which is also known as arsenic trisulfide (As2S3) or orpiment. Both Western and Chinese alchemists experimented with orpiment to try to make gold. Although the mineral can be made to appear metallic under certain conditions, the compound does not undergo any reaction that changes either the arsenic or the sulfur into gold. Still, its a striking demonstration!

Explain how equilibrium is detemined in the keynesian income Essay

Explain how equilibrium is detemined in the keynesian income expenditure model. Use this model to examine the impact of a fall in government spending on the eco - Essay Example Given this rigidity of wages and prices, equilibrium output therefore is determined by demand. The aggregate effective demand is composed of planned real aggregate consumption expenditure (C), planned real aggregate investment (I) and real aggregate government expenditure (G). Real aggregate consumption expenditure is assumed to be a function of real aggregate output (Y) such that if Y rises C also rises but less than proportionally. The equilibrium is attained at that level of income or real output, equal to the effective demand. In the diagram above, the effective demand curve (obtained by vertically summing up C(Y), I and G) intersects the 45 degree line for the level of real aggregate output Y*. Thus Y* is the level of real aggregate output that satisfies the demand supply equality. The intersection point between the effective demand curve and the 45 degree line is referred to as the Keynesian cross. Now if there is a decline in government spending (G) given everything else remains unchanged, the effective aggregate demand will fall for each level of real output. Suppose G falls from G0 to G1. Therefore, the effective demand curve will shift downwards. Therefore the newer intersection point with the 45 degree line shall be to the left of the initial equilibrium point. Y** is the new equilibrium level of income which is lower than Y*. As a result of this decline in the level of real output, there will be a fall in employment as well. As government spending falls, there is a reduction in the effective demand. This reduction causes real output to shrink. This decline in real output again leads to a fall in real aggregate consumption expenditure which in turn reduces effective demand again. This again reduces real aggregate consumption expenditure and so on. However the magnitude of the second fall shall be smaller than the first one due to the non-proportional dependence of consumption on real income. Therefore, as a

Topic in IR Essay Example | Topics and Well Written Essays - 1750 words

Topic in IR - Essay Example Adam Smith opposed this communist theory and instead advanced the capitalist model of development. The Cold War, after the end of World War II saw a resurgence of this theory, with the capitalist economies and communist blocs advancing the theory of modernization, but within the framework of their ideologies (pg.17). Modernization involves five stages since all countries are at one of the development stages, that comprise of traditional society, transitional stage, take-off, drive to maturity and high mass consumption.(Rostow.W.W.1960), In its earliest forms, modernization had brought together masses of people leading to the establishment of either a democracy, communism or fascism. Modernization has shown people that strong democratic institutions lead to socio-economic development and cultural changes, which in turn lead to individual freedom and gender equality- all of which create a society whose main objective is to ensure human emancipation. The rise in self-expression makes society people- centered, and leads to the concept of freedom of choice. Modernization theory has thus created conditions conducive to the humanistic transformation of society, which is its biggest asset. Economic development is the avowed goal of all societies and ideologies. The development of a nation and its place on the larger world stage is determined by the economic strength that the nations wield. This development can be promoted through democratic means as also by creating an authoritarian regime. The modern world swears by the advantages of a democratic set-up, but the success rates of economics thriving under authoritarian rule cannot be ignored. When we put the economies of South-east Asian nations under a scanner, what projects forth is a kaleidoscope of nations, governed democratically as well as by authoritarian regimes. While all democratic economies are performing extremely well, authoritarian nations too show a remarkable vibrant economic

Negotiation Process Assignment Example | Topics and Well Written Essays - 1500 words

Negotiation Process - Assignment Example The potential process for carrying out the negotiation activity to generate a win-win situation for the two parties would also be reflected while the different drawbacks relating to the meeting of the negotiation process and ways of countering such would also be rightly dealt with in the paper. A key approach pertaining to the negotiation process that would contribute in researching the negotiators of the government and the potential of government’s operation related to the development and procurement of GPS product can be identified as the Integrative or the Interest-Based Bargaining approach. The Interest-Based Bargaining Approach contributes in generating a collaborative approach such that both the parties to the negotiation aim in understanding others’ needs to help in generating a win-win situation. Use of Interest-Based or Integrative Bargaining approach helps in building of trust between the different parties to the negotiation process such that the same helps in understanding the interests and potential of the other party to the negotiation agreement (Spangler, 2003). Garmin Ltd. operating in United States can be considered as a key competitor relating to the production of small GPS Guidance Equipment. The GPS Products produced by the company contribute in providing street navigation advantages for automobile and motorcycle drivers. Similarly the company also provides navigation facilities for trucks and also helps in planning for trips. The GPS products contribute in generating effective navigation facilities in terms generating effective information and 3D imagery pertaining to landmarks, important buildings and also street names. GPS products produced by Garmin Ltd. are enabled with speech technology and also help in generation of real maps helping in generating effective directions to the drivers. Similarly the GPS products are also enabled with effective features that get linked to

Enclosed in description Assignment Example | Topics and Well Written Essays - 750 words

Enclosed in description - Assignment Example Forms are abstract and do not change over time. Shields commenting on this states that â€Å"Forms are objects of knowledge, and since knowledge requires stable, unchanging objects, Forms must have these attributes† (Shields 87). 2. The fact that Socrates does not follow Crito’s advice regarding escape from jail and execution is an indication of the man’s strong conviction regarding justice. He sees escape as morally unjust. It is another matter whether Socrates is guilty or not. According to him it is not right to go against the law. Doing a wrong to correct a wrong is not right. It is equal to the concept of ‘an eye for an eye’ and escaping will result in a great man going against justice. It is not correct to provide such an image (of moral injustice) to the public. Escaping will result in such an image. Crito fears shame because unless Socrates escapes, the public will think that friends (of Socrates) had done nothing to save the philosopher’s life. 3. According to Socrates, an expert is a person who should deliver his goods or advice without contradicting oneself. Morality should also be an essential element. The many cannot really do anything good or bad. The problem with going along with the many is that it can corrupt the morals and sense of justice within a person. The many in this context is the large number of people who want Socrates to escape. But the moral expert would not advice such an act since it would be against justice. This is precisely what Socrates wants Crito to understand. 4. It is not the size of the state that matter, but the strength of the reason for which it was created. The people should work towards upholding that reason and should obey each and every direction given by the state. They may even have to die for it. No individual can survive alone and can do so only under a state’s rule. The state has the power to make individual