Thai society in its way of life as well as in the commodities of its trade has been an agricultural one since in the ancient times. As a consequence of centuries of practice, farmers and orchardists have developed localized forms of wisdom and know-how on the cultivation of a variety of crops. A crucial element of this know-how lies in the mastery of irrigation methods used to maximize the productivity of the fields and orchards. The management of the water supplied by the Chaophraya river and the strong seasonal rainfalls was crucial to convert the plentiful sunlight provided by the tropical climate into rich harvests. Among the techniques that the farmers and orchardists developed, the most important way in which the flow of the Chaophraya’s nutrient-rich water to the fields was regulated was by the digging of irrigation ditches. The traditional ditch that was used most widely had its origin in southern China, from where significant numbers of Chinese immigrated to Siam during the Ayutthaya period. This technique can be used both as a way to prepare soil for cultivation and to sustainably regulate water supply to the plants. In the particular case of Bangkok, with its proximity to the sea, it is also a water management process through which the gardener can maintain the balance between fresh water, salt water and brackish water. The gardener will work to regulate the proportions of these three sources of water within their garden by purposefully designing the ditch channels without harming their crops. The wisdom behind the raised garden with a ditch and dike system consists of many small connecting canals dug by the farmers within the turf soil to fertilize the trees. The trees are planted in an elevated plot to prevent flooding during the rainy season. This knowledge of making high-ridge agricultural plots where the soil is dug in lanes is called “Oak Rong” and “Thong Rong”. Besides, the gardens’ water systems were connected to rivers and streams of the public water system.

Information about the gardening in Central Asia can be found in ancient Greek, Chinese and Roman sources which were written in the 1st millennium of BC. Central Asia is the motherland of many fruits. Through the centuries on the basis of the people’s selection productive sorts of such fruits as apricot, apple, pear, nut, almonds, pomegranate and grapes were created. Majority of them in terms of quality have their own unique place in the world collection. More than 20 sorts of fruits and berries are cultivated in our republic. Seeded fruit trees, pome fruit trees, subtropical plants and berries took the main place. Autumn sorts of apple, pear and grape autumn and winter sorts have economical significance. From time immemorial viticulture was developed in Tashkent and Samarkand regions and in Fergana valley. On the basis of all successes are the knowledge and skills of gardening accumulated for centuries, the secrets of which are passed on from generation to generation.

Shital Pati is a handcrafted mat made by weaving strips of a green cane locally known as ‘Murta’ (Schumannianthus dichotomus) pre-dominantly in the north-eastern Sylhet region of Bangladesh. Shital Pati, literally meaning “cool mat”, earned its name from the cold comfort, which offers in the tropical weather of Bangladesh. Visually it is a flat and rectangular sheet which can be rolled up to put away. When spread on floor or bed, its upper surface appears glossy and smooth while the inner surface is rough. The people all over Bangladesh use it as ‘sitting mat’, bedspread or praying mat and size of Shital Pati varies accordingly. Its length normally varies from 2 and a half feet to 7 feet. The width may vary from 2 feet to 6 feet. It is not used as a floor-covering. Although made of flat, thin strips of green cane, its natural look is brown in finished form. The weaving pattern gives it a texture akin to jigsaw puzzle. Cane-strips may be dyed too. Also, the craftspeople known as 'patial' or 'patikaar' (meaning 'mat-maker') may weave cane strips in a way so as to create motifs of birds, animals, flowers and leaves or other symmetric patterns.

Bangladesh 2017

Aytim (Couplets) is a small form of performing art used mostly by mothers while speaking with babies. Couplets are quite important in bringing up good aesthetic taste in children, introducing them to good, real. This is like appeals to the baby in song form, which he will remember for life. Naturally, Aytim contributes to the formation of hearing, the recognition of sounds and rhythms. It also has a hidden connect with the mother's soul.

Tais, Timor-Leste’s traditional textile, is a cultural heritage that has been passed from the ancestors, from generation to generation. Tais has an important role in Timorese people’s life, starting from their birth until death. They use Tais to welcome guests, as well as to show their cultural identity and social class. It is also used as an object of value, for example, 'barlake' (dowry) which is given from family of bride to family of groom. Tais is used not only as an element to tighten the relationship between families, but also to pay penalty when people did not follow the rule within the community. Tais is traditional clothes, which has men's style and women's style. In Timor-Leste, Tais has a variety of colors and motifs varying by ethnic groups. These days, cultural creative industry using Tais with respect to the tradition, is also growing. Tais is made from cotton and natural plants are used to dye color. Production of Tais has been mainly done by women, since the past until now. Normally, Tais is woven manually using simple equipment such as 'atis', 'kida', and others. Process of producing Tais is complex and takes long time. Traditionally, Tais has been woven by individuals. However, some family members also contribute to mitigate the work of women weavers, such as in process of preparing cotton, 'kesi futus' (tie-dye) and dying cotton. These days, weavers also began to form groups to facilitate their weaving activities.

Timor 2021

Noken is a knotted net bag or woven bag made from wood fibre or leaves, sometimes coloured and decorated. Noken is a traditional handcraft of all communities of Papua and West Papua Provinces, Indonesia. The day-to-day function of large size noken is for carrying plantation produce, catch from the sea or lake, wood, babies, small animals, shopping, etc., and for hanging at home to store things. Small size noken is for carrying personal effects such as betel nut, food, books, etc. Noken may be used to cover the head or body. For nearly all (275/311) respondents, noken is an accessory to their traditional dress, and according to most (290/311) is used in traditional ceremonies or celebrations, such as marriage proposals, marriage ceremonies, initiation of children, appointment of community leaders, welcoming guests and for keeping sacred heirlooms.. Among mountain communities, noken had been given along with other presentations to make peace between disputing parties. Drs. H. Rahimin Katjong, Deputy Governor of West Papua, recalled wearing a small noken containing betel nut etc at the time of his appointment as a traditional community leader at Fak Fak, West Papua. Nearly all (276/311) respondents explained that noken is used by all age groups, and most (282/311) observed that noken is used by both sexes. As soon as babies learn to walk, their mothers give them a small noken containing food such as sweet potatoes, thus instilling the habit of carrying one’s own needs, which may also be used to help others, inside a noken which is always close at hand. Three quarters of respondents (235/311) said that noken is generally made by women-- ”the Mamas of Papua”--usually adults according to most respondents (250/311). Women thus play a special role in safeguarding noken culture. At Epouto village in Paniai District, we found male orchid-noken craftsmen. Asmat community men also make noken. Most craftspersons make noken in their spare time from agriculture, fishing, and household duties, though some make noken full time. Noken making goes on yearround, but will increase in times leading up to traditional festivals. The method of making noken varies between communities. A basic outline is as follows. Branches or stems or bark of certain small trees or shrubs are cut, sometimes heated over a fire, and soaked in water for some days. After soaking, only wood fibre remains. The Dani/Hugula in Wamena peel bark from sticks of certain trees and then beat the sticks till only fibres remain. The wood fibre is dried, and then spun with the palm of the hand on the thigh of the craftsperson to make a strong thread or string, which is sometimes coloured using natural dyes. This string is knotted by hand to make net bags with various patterns and sizes. The same technique is used to make vests, hats, belts, etc.. In Paniai District we find noken interwoven with special decoration made from fibres from yellow, brown and black. orchid stems. Besides knotting, there are communities which make noken by weaving tree bark, wood fibre, pandan leaf, young sago leaf, or grass from swamps. Some select grasses with contrasting colours (Inanwatan, Metemani, Kais and Kokoda (Imeko) communities). Maybrat community craftspersons colour the fibres with natural colours. The fibres, leaves or grass are woven in various attractive patterns with symbolic meanings. To make noken requires great manual skill, care, artistic sense and inner satisfaction. Craftspersons often make noken while singing traditional songs of Papua. To become proficient in making noken takes up to several months of informal training. A skilled noken craftsperson will be much appreciated within her (or his) community. The diversity of making, wearing and use of noken continues to develop and be recreated as the response of the people of Papua to nature and their environment.

Indonesia 2012

" Pha-ak " is a popular traditional which is very tasty and can be stored for a long time. There are many types of Pha-ak, such as fish Pha-ak, shrimp Pha-ak, krem Pha-ak and some vegetable Pha-ak, such as chinese turnip Pha-ak, cucumber Pha-ak or bamboo shoots Pha-ak. But here is only the fish Pha-ak is chosen to describe here. It can be made into many kinds of food, such as steamed Pha-ak, fried Pha-ak, chopped Pha-ak or grilled Pha-ak. As for the soup, it is cooked with Sngor Pha-ak with wax gourd, luffa gourd and so on. The Pha-ak making season coincides with prahok, from the month of Bos, Luna calendar, to the month of Phalkun or Chet. When prahok is made, some people also make additional Pha-ak for eating during the dry season, when food is scarce, and during the harvest season. There is also a step-by-step process of making similar to prahok. Ingredients for making Pha-ak include fish, salt, fermented black sticky rice, and sugar. Choosing fish to make Pha-ak is different from choosing fish to make prahok. They need fresh fish, usually large fish. First, wash the fish with clean water and leave it to dry. Then remove the scale, the abdomen, the tail and fins. The fish must be cleaned thoroughly because the fish will be clean as many times as prahok. If there is water on the fish skin, Pha-ak will be spoiled. The cleaned fish is placed in a metal bowl, sprinkled with salt, and the fish is squeezed with salt. Jars for fermentation must be washed and dried. Salt is sprinkled on the bottom part of the jar, and the salted fish is stacked in layers and pressed tightly. After stacking, they sprinkle some more salt on top and take a piece of bamboo to snap on top, then take a cloth to cover the mouth of the jar to prevent air or flies from laying eggs. They have to leave it for one to two and a half months to get rid of the bad smell, and then they take it out to “Chav”. The method is to take the water from the fish Pha-ak, mix it with palm sugar and fermented black sticky rice, and mix it with the fish. If the fish Pha-ak weighs 10 kg, 1.5 kg of sugar is added and 1.5 kg of fermented black sticky rice. After Chav, they are left for another 20 days or a month so that Pha-ak does not smell bad and can be used for cooking.

" Kor Chuk " is one of the adolescent ceremonies of the Cambodian people from birth to death. This ceremony is to prepare the person to enter adulthood. The ancient Khmer practiced this tradition in almost every family. Children, both boys, and girls, from the age of one year, had to shave their hair to clean their heads every month or every holy day, leaving only one piece of hair (chuk or kampoy) at the top, or some kept three pieces like the angle of the stove on the top of the head, and until the age of 12 or 13 (the girl is kept under the age of puberty). Then the ceremony of shaving off the hair. Today, this tradition is almost extinct in Cambodia, except in the Angkor area and in the north or northwest part of the country. By this, it does not mean that there is no such a tradition in other places, it is just rare. The tradition of the ceremony may differ slightly from district to region, so here is the tradition in Chan village, Tang Krasang commune, Batheay district, Kampong Cham province. The locals call this ceremony “shaving or cutting off the Kompoy.” Nowadays, in this area, the practice of keeping the hair on children from a very young age is very rare. Due to financial problems, some families cannot effort throwing the shaving or cutting off the Kompoy ceremony for those children who keep the Kompoy. Even though the locals do not care much for their children to keep their Komoy as before, they still have the desire to celebrate the ceremony of cutting their children's hair because it is a tradition and a blessing for children at this age. Probably because of the limited resources, the locals often have the shaving off ceremony together with the "Cheagn Mlub" ceremony. The process of the ceremony lasts 1 night and 2 days. The first day is called the day of Jol Rorng. Since the morning, the villagers, some relatives, and some neighbors on whom the host relied came to help with their chores, such as building a shaving place and arranging various offerings, as follows. Rundab Tver Tmenh: Soul rice (sticky rice in a glass or in a soup bowl with banana leaf cones), fresh coconut, cut the head of the coconut enough to cover the water with the banana leaf cones on top and wrap a cloth or scarf around it. Rundab Kor Sork neng Bom Berk Phnek: a plate for a razor blade or razor blade, hair comb, glass, perfume, oil, powder, banana leaf container to keep the hair, water container or Ork Kombor, a grass ring, a gold ring and a silver ring for attachment with the three pieces of hair or one piece of hair. Bay Srey Derm: is made from a virgin banana trunk, assuming that the height is the same as the child who shaves his hair. The upper bouts featured consist of Kon Bay Srey 5 Tnak, wrapped around by banana leaf or by texture silk. Represents all children. A stick or a diamond sword: made from the top of two palm leaves, with Bali inscription along the leaves, and the end of the leaves are twisted together for children to carry or wear around their necks during the ceremony. Dong Tpech: Dong made of bamboo for Tpech cotton, curved on both ends like the body of a bow (look similar to Tu Korng). At the front bend or head, three incense sticks and a candle are tied, and at the end of the tail or Konsai they tie a piece of Mlu and a piece of Sla. Dong Tpech is used when Grandpa Achar leads the person to the shave place. Ceremony: Although this Kor Chok ceremony goes hand in hand with the "Cheagn Mlub" ceremony, now let the story of shaving alone be shown. The actual ceremony begins in the afternoon, beginning with the offering of Krong Pali on the ground facing east, towards Rean Bosbok. This work is to inform the owner of the water in the sense of declaring. Ta Acha (layman) asked the owner of the ceremony to hold Dong Tpech and he led the way to the up-stair of the house.

Kulapheach is a daily used item such as pots, clay pots, made of baked clay. Archaeological excavations in Cambodia have uncovered many Kulapheach kilns and Kulapheach at some archeological sites such as Angkor Mean Tani kiln, Anlong Thom kiln, Torb Chey kiln, Sorsey kiln, Bangkong kiln. In Phnom Penh, there is Choeung Ek station. According to the research evidence, the oldest Pheach is found at La Ang Spean (the cave bridge) station dating to 4,000 BC. Today, despite modern technology for the production of consumer goods, traditional Kulapheach production is still available in some provinces, such as Kampong Chhnang (Andong Russey village), Kandal province (Russey Chuk village, Kaom village or Chroy Metre), Kampot province, Takeo, Prey Veng and Kampong Speu province. There are three main stages in the production of traditional Kulapheach: preparation of soil and firing; Clay soil used for Kulapheach production is from silt, or soil from a hill. First, they dry the soil and finely grind and sift only the mines. Then mix the soil with water so that it can be used to make a Pheach. There are five stages in molding Pheach and those are Pen, Reas, Bamporng, Berk, and Veay Bat. ‘Pen’ is the process of kneading the wet soil then piling it up and continuing kneading on a flat board until it has no air left in the soil. Sprinkling dried clay soil to make the kneaded soil not sticky. Next, knead the clay into long rounded pieces and continue to knead each one to form a desired shape. The second step is called ‘Reas’ or to shine which means taking the kneaded soil in Pheach shape to shine and smooth with a tool made of palm branch called ‘Tro Naes’ some called ‘Lakor’ by placing one hand claps around the Pheach and the other hand holds the inside. This method is to make the Pheach melt together, no longer see the link and no air on the surface. After that, the Pheach is ready to make a neck and mouth. The Pheach makers use their two fingers, pushing from the outside and holding the thumb from the inside, pulling it one and a half around round. In order to make the neck and mouth of the pot look more beautiful, they can use "Chea leaf” or some areas called" Chroy leaf "or" Guava leaf ", to drag the neck and mouth around. The third stage is called ‘Bamporng or inflated’ people use a tool called “Tro Naes” and “Khleong” to inflat the Pheach by hitting it gently until it gets bigger and more rounded except the edge of the Pheach mouth, the neck remains the same size. The fourth stage is called "Bourk or Opening", that is, people use “Cher Bet ka eng” if the or called "Cher Dek Khnot") drag on the shape of the Pheach to get it pleated then use a tattoo stick to draw various decoration. The final step is to ‘close the bottom.’ To center the bottom of Pheach, hold it from the inside and use Tro Naes ot hit gently from the outside around the bottom of the Pheach until the bottom stick together. To make Pheach smoother, a damp cloth is used to wipe it, except where there are pleaded spots or decorations. After the Pheach is ready, it is dried (in the shade) so that the pot hardens and it does not explode or crack during cooking. After drying, the Pheach will be baked and there are two ways to bake it: "bake on the field" and " bake in the kiln". The Pheach used to bake in the kiln are usually small Pheach, while the Pheach baked in the open air are usually large pots such as pots, pans, stoves and so on. To bake in the kiln, you need to sort the Pheach in order and it takes only half a day to bake, because the oven is closed, the heat is good, making the Pheach perfectly hard. For baking on the field, first, use firewood to lay the ground. Then arrange the Pheach on top of the firewood, cover the Pheach with straw and sprinkle a little water on the straw to make the fire last longer. In order for the fire to burn around them, small pieces of wood and straw were added between the Pheach. When baking Pheach, keep the fire burning by adding firewood and straw until the Pheach is completely baked. Baking in the open air takes a whole day. However, whether baking in the kiln or on the field, people don’t remove the Pheach immediately after it is done, they let it cool first. Nowadays, the traditional Pheach production in some areas is facing actual loss, as in the village of Kam, there are only a few families who still make Kulapheach, compared to before, when almost all the villagers earn a living through it. Nowadays, the subject of Kulapheach making is also included in the curriculum of the School of Fine Arts.

The Long Tong Festival (Going to the Fields Festival) of the Tay people in Dinh Hoa district, Thai Nguyen province is held in the early days of spring to pray for favorable weather, good crops, bountiful harvests, and a prosperous life. The festival is held in the largest and most beautiful fields. The Long Tong Festival includes a ceremony and a festival. The festival will feature many traditional rituals that have existed for a long time, such as: the Tay people's harvest praying ceremony, San Chay, Tich Dien ceremony; the Dao people's blessing praying ceremony, with traditional rituals imbued with the beliefs of the ethnic groups in Dinh Hoa district. During the ceremony, each family prepares a tray of offerings including chicken, pork, boiled eggs, Chung cake, sticky rice, various types of sticky rice cakes, Khao cakes, Lam tea... to offer to the gods. On each tray of offerings, there is a colorful flower-shaped cake and two pairs of cones made of fabric with many colorful tassels and seeds of all kinds. The offering trays of the village are carefully selected, must be larger, more numerous, more beautifully decorated than the offering trays of the families and must include a pig's head. The offering trays are arranged in a straight line, the master of ceremonies (usually a Taoist or Mo master), is called "Pú mo". "Pú mo" stands in front of the offering trays of the village to thank heaven and earth, the gods for blessing the villagers, at the same time the villagers light incense, pour wine. After the prayer of thanks, "Pú mo" continues to pray for rain, an assistant carries a basin of water standing next to it, many others hold palm leaves walking from the worship place to the end of the field. After praying, "Pú mo" sprinkles water around, implying that heaven is sending rain, the villagers gather around, everyone wants to catch those drops of water symbolizing luck. After sprinkling water, "Pú mo" takes seeds from the offering trays and sprinkles them around, the villagers mix those seeds with the seeds they choose to plant. Next, the men will plow the first furrows, while the women will show off their planting skills. After the ceremonies, the villagers will celebrate together, wishing each other good health, good luck, full barns of rice, full yards of pigs and chickens, etc. During the festival, there will be a Tich Dien ceremony, a planting competition, dry puppetry, folk games: throwing cones, lion dances, martial arts, tug of war, stilt walking, tug of war, stick pushing, singing and responding between men and women, etc. The Long Tong Festival (going to the fields) is one of the festivals held annually by the Tay ethnic group in Thai Nguyen, associated with agricultural beliefs, to express respect and gratitude to the gods of the forest, the gods of the mountains, the gods of the sky and the gods of the earth, and the wishes for a prosperous life imbued with the identity of the indigenous Tay people. Through this, the festival activities also contribute to promoting valuable landscapes and historical relics to boost local tourism development. This is a long-standing traditional festival of the Tay people in the Viet Bac region, recognized as a National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism in 2017.

Doma paney is a combination of areca nut, betel leaf and a little paste of lime. Although the combination was scarcely available in Bhutan earlier times, it now occupies an important place in our culture. Many Bhutanese — irrespective of age, gender, occupation or social status — enjoy chewing doma paney. It acts as an icebreaker for chitchats, serves as a gift of friendship between individuals, is an indispensable item on auspicious occasions and for some individuals the chewing of doma paney has become a regular daily habit that is very hard to break. Among the Hindu community in the south, doma paney is offered as an invitation to important occasions. Bhutanese link this custom with the visit of Guru Padmasambhava in the 8th century when the inhabitants were blessed and ordained with ge-nyen vows to refrain from killing animals and consuming their meat and blood. In the 17th century, Zhabdrung Rinpoche received gifts of betel nuts and leaves from his chief patron, the king of Gatrikha (Cooch Behar) in India, Zhabdrung included these items as the first offering item in the zhugdre ceremony. The custom became very popular after that. In earlier times, people used ingredients that were locally available, but later these same ingredients were imported from India in large quantities. More recently, people have started cultivating the areca palm and the betel vine in their own gardens, but there is still not sufficient supply to meet the demand. here is a saying associated with doma paney: Areca nut, the foodstuff from India, Dissect it as if axing summer woods. A beloved is the betel leaf, Tear it as if tearing leaves. The dazzling white lime, Paint it as if to whitewash. The culture of chewing doma paney is so strong that even old people manage to consume it by crushing it in a drechag (metal grinder, also called chagdre) or in a kodre. Drechag or chagdre is a metal tube and a metal pestle, which is used to crush the betel nut and the other ingredient in the tube. The kodre is a skin bag, which is crushed between stones with the three ingredients inside. The betel nuts and leaves are kept in a rectangular box with a hinged lid called a chaka, while the lime paste is kept in a circular box with a conical lid, called a trimi. Both chaka and trimi are usually made of silver or brass and embossed with intricate designs. Sometimes they are gold- or silver-plated. The king and the chief abbot would have doma bathra, a round silver betel nut container, which is carved with intricate motifs such as lotus or dragon.

This ancient theatre form created by Malaysia’s Malay communities combines acting, vocal and instrumental music, gestures and elaborate costumes. Specific to the villages of Kelantan in northwest Malaysia, where the tradition originated, Mak Yong is performed mainly as entertainment or for ritual purposes related to healing practices. Experts believe that Mak Yong appeared well before the Islamization of the country. It was performed as a royal theatre under the direct patronage of the Kelantan Sultanate until the 1920s. Hence, the tradition was perpetuated in a rural context without forsaking the numerous refinements acquired at court, such as sophisticated costume design. A typical Mak Yong performance opens with an offering followed by dances, acting and music as well as improvised monologues and dialogues. A single story can be presented over several consecutive nights in a series of three-hour performances. In the traditional village setting, the performances are held on a temporary open stage built of wood and palm leaves. The audience sits on three sides of the stage, the fourth side being reserved for the orchestra consisting of a three-stringed spiked fiddle (rebab), a pair of doubleheaded barrel drums (gendang) and hanging knobbed gongs (tetawak). Most roles are performed by women, and the stories are based on ancient Malay folk tales peopled with royal characters, divinities and clowns. Mak Yong is also associated with rituals in which shamans attempt to heal through song, trance-dance and spirit possession.

Malaysia 2008