Bangladeshi poet
Gazi Rafiq (Rafiqul Islam) is a Bangladeshi poet[1] of the 1980s era and a food scientist.[2]
Early life
He was born on September 1, 1958, at Nur Boxh Miaji house in Feni, Bangladesh. His parents are Abdur Rahman (retired teacher) and Begum Jarifa Khatun.[3]
After completing graduation from the University of Chittagong[4] he pursued his career in journalism.
Publications
Literary works
Source:[5]
- Chetonar Phool - চেতনার ফুল (1982)
- Adianto Paradhin - আদি অণ্ত পরাধীন (1990)
- Manob Muktir Montro - মানব মুক্তির মন্ত্র (1996)
- Nonno Rupantorbad O Apracholito Kichhu Kabita - নব্য রূপান্তরবাদ ও অপ্রচলিত কিছু কবিতা (2003)
- Kalo Meye Kobita - কালো মেয়ে কবিতা (2009)[6]
- Prithibir Shorboshreshtho Kobita - পৃথিবীর সর্বশ্রেষ্ঠ কবিতা (2010)
- Selected Poems - নির্বাচিত কবিতা (2013)
- Poetry by Gazi Rafiq - গাজী রফিকের কবিতা (2013).
Magazines
- Dusshomoyer Jatri - দুঃসময়ের যাত্রী (1988)
- Miraz - মিরাজ (1981)
- Eid Shubeccha - ঈদ শুভেচ্ছা (1982)
- Rokter Badole - রক্তের বদলে (1983)
- Kabitabiggyan - কবিতাবিজ্ঞান (2008)
Edited books
- Kobider Prem - কবিদের প্রেম[7] (1997),[6]
- Poems of Transformation Ashidashak - আশি দশকের কবিতা (2003).
Social activities
- Organised:"Durniti Protirodhe Juba Shangha" in1977
- Organised; Dishari Shanscritic Gosthi in 1980
- Founded Feni Shahitta Parishad in1993.
- Organised a Cultural Organisation Named; Hindowl at Chittagong University Campus
Research
- "Difference of Mass in Applying Alternative Method of Cooking Rice"[8] 2012. He advocated to reduce nutritional waste cooking level (NWCL) using Sticky Rice Theory (Pustibhat Tatto). A finding of 13-15% rice[9] wastage was identified in 2012 by applying his invented 'Heat and Weight Method' using excess water in rice at cooking level.[2][10] From 2024, this theory has been adopted by government education curriculum and included in the textbook Shastho Shurokkha, [11] published by National Curriculum and Textbook Board(NCTB). Recently a press conference was held at National Press Club, Dhaka titled "Pushtibhat Convention"[12][13][14][15][16]
- Between 2012 and 2019, he developed a flour combination called OryFoCoT, a relative mixture of wheat flour and rice bran. It has anti-inflammatory properties and reduces gluten levels to tolerable levels.[17][18][19][20]
Awards
- Writers Foundation Award (2008)
- Shahid Buddhijibi Shriti award (2006)
- Haji Nur Ahamad Shriti award (2006)
References
