Materials
Traditional Food
ICH Materials 172
Publications(Article)
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SINGAPO人—Discovering Chinese Singaporean Culture through Food, Festivals, and LanguageSingapore is a tiny Southeast Asian nation-state located in a region with many ethnic groups, of which the Chinese comprise only a small percentage of the overall population. Yet, the Chinese form the majority in Singapore, living alongside a significant proportion of non-Chinese. Over many years, this has led to a Chinese Singaporean identity that is complex and ever-changing.\n\nIn 2020, the Singapore Chinese Cultural Centre launched a permanent exhibition to encourage greater appreciation of the distinctiveness of Chinese culture in Singapore through examples of food, festivals, and languages. For the exhibition title to reflect Singapore’s linguistic diversity, the curators invented a word by combining English and Mandarin—the two most widely spoken languages in Singapore. The first element of the title “Singapo” is drawn from the country’s English name while the “人” element is the Chinese character for “person” (pronounced as “ren” in Mandarin). Hence, by reading the two elements together, the exhibition title “ SINGAPO人” sounds like “Singaporean!”\n\nTo provide the context, the exhibition begins with an examination of five key historical socio-geographical aspects about Singapore that led the local Chinese community to develop differently. They comprised the legacy of 150 years of British colonial rule, its location in tropical Southeast Asia, heritage of early Chinese migrants who were mostly from the southern coastal provinces of Fujian and Guangdong, the co-existence of a relatively large proportion of non-Chinese minorities, and Singapore’s reliance on global trade and connectivity for its economic survival.\n\nThese five aspects may be summarized into three basic driving forces that have shaped and continue to shape the Chinese culture in Singapore today. Firstly, there is Chinese heritage, which the early migrants brought to Singapore. These include their values (as reflected in festivals and practices), belief systems, language, customs, and food dishes that originated from China. Secondly, there are the cultural interactions among the different southern Chinese sub-groups (dialect groups) and between the Chinese community and the other ethnic groups in Singapore. These interactions ranged from the casual, such as attending to daily chores, to deeper levels of engagement, such as inter-marriage. These led to changes and adaptations to the way of life of the local Chinese. Thirdly, the Chinese community was also affected by how Singapore was governed. Whether during the colonial period or post-independence, all governments seek to shape society to achieve certain objectives. Hence, the impact of public policies and laws on cultural development is significant.\n\nIn other words, these are the three underlying key ingredients that give the Chinese Singaporean ‘recipe’ its distinct flavor. For instance, this is reflected in the way Chinese New Year is celebrated in Singapore. Firstly, the festival is a tradition that originated in China, and as such, is part of Chinese heritage (first ingredient). Although Chinese New Year does not coincide with the new year of the Gregorian calendar used in Singapore, it is nevertheless a public holiday and held in high regard by the local Chinese because it is a festival that emphasizes family togetherness and filial piety. Secondly, Singaporeans love to eat pineapple tarts and love letters during Chinese New Year. However, these snacks did not originate from China. Rather, they were made popular by the Peranakan (local-born) Chinese who often adopted Western techniques like the baking oven, and Western ingredients such as butter in their cuisine. This type of hybrid food is an example of cultural interaction (second ingredient) at work. Thirdly, during Chinese New Year, Singaporeans enjoy attending local festive events like Chingay and River Hongbao. These are large-scale public events organized by the state or state-sponsored organizations. This is an example of public policies (third ingredient) shaping the way in which Chinese New Year is celebrated in Singapore.\n\nHence, these three ingredients, found in many overseas Chinese communities, were present in the past and continue to exist in Singapore today. The influence of each ingredient varies with time, creating complex outcomes that shape Chinese Singaporean culture.\n\nFor more information about the exhibition SINGAPO 人, please refer to the SCCC website at: https://singaporeccc.org.sg/permanent-exhibition/\n\nPhotos 1~4 : The exhibition uses both physical and digital media content to engage visitors. © Low Sze WeeYear2021NationSingapore
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Mapping Out Singapore’s Hawker Centers with GoogleIn March 2019 Singapore submitted its nomination to inscribe its hawker culture onto the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Hawker culture in Singapore comprises hawker centers (community dining rooms), hawkers, and hawker food. It is a living heritage shared by those who prepare hawker food and those who dine and mingle over hawker food in hawker centers.\n\nAs part of the Singapore government’s ongoing efforts to safeguard Singapore’s hawker culture for future generations, the National Heritage Board (NHB), the National Environment Agency (NEA), and the Federation of Merchants’ Associations, Singapore (FMAS) have partnered with Google to document Singapore’s beloved hawker centers on Google Maps to make them discoverable to anyone looking for quality and affordable hawker food.\n\nThrough this public–private partnership, the parties involved hope to bring Singapore’s hawker culture into the digital age and help hawkers in Singapore establish their presence online through Google Maps and Search. The joint project also hopes to attract more customers and drive footfall to Singapore’s hawker centers, enabling the rest of the world to learn more about Singapore’s hawker culture.\n\nThe project comprises a collection of 360-degree imagery of Singapore’s hawker centers using Google Maps’ Street View that allows visitors to explore each hawker center to capture more accurate information about individual hawker stalls, such as name, stall number, and photographs. In addition, each hawker stall will receive a separate pin on Google Maps, showing its exact location within the hawker center, thereby allowing both local and visiting fans of Singapore’s hawker food to find their favorite stalls more easily.\n\nAccording to Mr. Lim Gek Meng, Vice-President of FMAS and Chairman of the Chinatown Complex Hawkers’ Association: “Finding your way through a hawker center can be confusing, especially at bigger centers such as Chinatown Market. This project is beneficial to the hawker community as it will help customers locate hawker stalls with ease. Hawkers will also be able to personalize their online presence to reach out to more customers, at no cost and with little effort.”\n\nAs these hawker centers are located all over Singapore, from downtown to residential estates, a team of Google operators will travel to every hawker center and use the new Street View Trekker to capture the required imagery. Mounted on a wearable backpack, the new trekker comprises a state-of-the-art 360-degree camera system that captures and produces high-resolution panoramic images every two seconds.\n\nGoogle’s team of operators will collect indoor imagery of all 114 hawker centers in Singapore, including Chinatown Complex, Geylang Serai Market, Tekka Market, Maxwell Food Centre, and Golden Mile Food Centre. The collection of imagery will be carried out in phases, and it is expected to be completed and launched on Google Maps by early 2020.\n\nPhoto : An operator carrying a Google Street View Trekker ⓒ Google, SingaporeYear2019NationSingapore
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Crafts of Sonipat, HaryanaHaryana is a state in the Northern part of India. The region is famous for its historic connection with the ancient Indus valley civilization, stories of Mahabharata, and the three famous battles of Panipat. The state also boasts of a rich cultural heritage and is home to the Suraj Kund Mela held in Faridabad every year, one of the largest cultural gatherings in the world.\n\nThis article focuses on the craft of basket-making undertaken by the members of Self Help Groups, functioning in Tanda village of Rai block, Sonipat district, Haryana.\n\nIndia has a long tradition of basket weaving and it is a very popular craft in rural India. Basket weaving is the process of sewing or weaving materials into a shape with a cylindrical, circular or square base. The craft of basket weaving was introduced to Haryana by women of the Multani-speaking Audh community who had migrated from Pakistan during Partition and taken up this craft as a means of supplementing their meagre earnings. Traditionally, the raw materials were the locally grown date palm; phoos, a wild grass; and pula, thin leaves of the sarkanda plant—these were made into coiled baskets intended for domestic use by the womenfolk of the household. The products include a range of round-bottomed, cylindrical, and shallow baskets with and without lids. Some of the cylindrical baskets are nearly three feet high and have lids. The leaves are also plaited into strips and formed into bags and mats. The dry palm leaves, some of which are dyed so as to achieve a coloured pattern, are wound around a bunch of phoos or pula and sewn in place by threading the leaf through the lower coil; a big blunt needle is utilized to push the leaf through. (Ranjan, Handmade in India)\n\nPyari (name of the artisan), a resident of Tanda Village originally belonging to Punjab, moved to Haryana with her family in the late 1980s. She has inherited the skills to make beautiful baskets from her mother. Pyari, called Ammi (meaning mother in Hindi) by everyone, shared her techniques to make them and how she innovates with the designs during the process.\n\nThe basic raw materials used for the craft include Sarkanda or moonj grass– a type of grass grown abundantly in Haryana during winters, Khajur leaves(date palm leaves) that are soaked in water overnight to make them soft. To make new designs, colored Khajur leaves are also used as it adds unique patterns to the baskets.\n\nPyari is proud of her traditional skills and believes that they should be continued by the next generation. She is also concerned about the sustenance of the craft as most of the young people aren’t interested in such skills and may never understand the importance of the same.\n\nIndian crafts sector is the second-largest employer in the country after agriculture and the Sonipat administration is taking many active steps to keep the cultural heritage alive. It further aims to promote handmade crafts and make them accessible at the local, district, and national levels.\n\nHaryana has a rich cultural history that reflects inter alia in its crafts, textiles, and food. What’s interesting to witness about all the above crafts is the knowledge preserved by women who are involved in continuing these crafts.\n\nphoto 1 : Pyari bai (Artisan), Tanda Village, Sonipat, Haryana © Jyoti Shukla\nphoto 2 : Map of Sonipat district in Haryana, India\nphoto 3 : Basket Makers of Punjab(Courtesy of Special Collections_University of Houston Libraries)\nphoto 4 : Pyari bai (Artisan), Tanda Village, Sonipat, Haryana © Jyoti Shukla\nphoto 5 : (Left)Sarkanda leaves / (Right) Khajur (Date palm) leaves © Jyoti Shukla\nphoto 6 : Colorful Khajur leaves © Jyoti Shukla \nphoto 7 : Sarkanda baskets in the making © Jyoti Shukla \nphoto 8 : Final products: Sarkanda baskets © Jyoti ShuklaYear2022NationIndia
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Intangible Cultural Heritage: Enacting the past in the modern timesYenya Punhi (also known as Indra Jatra) is one of the most entertaining street festival of Nepal. Although it is celebrated in different cities where there is presence of Newa population. Kathmandu takes the claim to this festival as their main festival. Now this festival is even celebrated in different cities around the world such as London, Dallas, Baltimore, Sydney and Sikkim.\n\nYenya in Kathmandu is elaborate with multiple events taking place simultaneously indifferent corners of the city for eight days. Chariot processions of living gods and goddess, different mask dances, processions of people and deities, displays of Bhairav masks are some of the main events. So during this event every streets, courtyards and alleys in Kathmandu are filled with people, gods and festivities.\n\nIn the evening of the first day, people carry out procession called Upaku or palcha bi wonigu literally translated as – to distribute butter lamps. The family members of the decreased ones goes around the ancient city lighting incense sticks and placing butter lamps along the way at every cross roads and religious shrines. Some groups of people also follow the route singing bhajan (religious hymns) as well as young groups are seen with different traditional musical instruments.\n\nFrom the big temples to stupas, chaityas and even the smaller shrines along the procession route are decorated with flowers, lights and samayebaji (pile of beaten rice with different beans, meat and food items). Music, lights, religious hymns and people make the city into different ambience.\n\nThis event seems to be for entertainment but actually this is for those who passed away that year. Many people participating in the processions are dressed in white. According to the Newa ritual, the sons of the decreased member dress in white for the whole year. The local belief explains this ritual is to show the light to the soul of the decreased people the way to the heaven. And any wandering soul in the city gets way out.\n\nThe story of the procession route is as interesting as the event. Ancient city of Kathmandu used to be a walled city and people who go in upaku procession are walking around the outer boundary of the city. In 1769, Kathmandu was taken over by Shah king and then the walls were let to ruins, which is mentioned in the book Nepal Mandala by Mary Slusser.\n\nNow there are no physical traces of walls and gates but the intangible heritage like Upaku brings back the long lost physical memory of the city. These festivals and rituals are not just celebrating the present but also bringing back the memory of the past in present landscape. It is a way to tell the people of this generation about the past of the city.\n\nOral micro history is very important to know the people and place of the past, and it is even important in the context of country like Nepal. Rarely the history of people and ordinary structures are recorded. Kathmandu Valley is full of rituals, events and processions, which tell the stories of people and place from the ancient times. And in many instances the activities of the past gets recreated in the present context even though the lifestyles of people and urban morphology has changed in unimaginable ways. Continuity of intangible heritage is also the way to give continuity to the memories of place, practices and past.\n\nPicture 1: People taking part in procession, chanting religious hymns and placing lamps along the way. © Monalisa Maharjan \nPicture 2: Pile of unbaked clay pot with lamps placed on the road. © Monalisa Maharjan\nPicture 3: Temple decorated with flower, light and a pile of Samaybaji along the route of Upaku. © Monalisa Maharjan\nPicture 4: Small shrine with the offering of lights by the people on procession. © Monalisa Maharjan\nPicture 5: A decorated chaitya on the route. © Monalisa MaharjanYear2022NationNepal
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A Tale of Two Curries: Culinary Tradition as a Form of Cultural Heritage'Like this,’ the old woman says, raking her fingers through red lentils clouding a stream of bottled water. We’re crowded together in the kitchen of the guesthouse I am staying in—consisting of not much more than a single gas burner, a rice cooker, a table, and a shelf full of an array of spices—in a village on the outskirts of Kandy, Sri Lanka. While my hostess demonstrates how she makes the dahl, she feeds hungry travelers, and her daughter marinates chicken for a second curry. The way the pair dance through their routine tells me they’ve done this many times before, I imagine both in the presence of foreign guests as well as in the comfortable silence of private company.\n\nThe cooking lesson my hostess gave me years ago has evidently stuck with me in memory, and in practice, as I try my hand at the recipes, I was taught. The preparation of food, after all, is not just a duty performed by people out of necessity but also a ritual cherished across cultures. It can unite the members of a household, each individual playing a role in the making of a meal, from sourcing ingredients to cooking the dishes to laying the table. Though their responsibilities might differ from culture to culture, the collaborative element of preparing to eat together is one that can bind the women and the men, the young and the old, the past and the present.\n\nRecipes themselves are more often passed between generations hand to hand rather than neatly written on recipe cards, as grandmothers and grandfathers teach their young ones to simmer and season a dish to perfection. It’s a part oral tradition and, part ritual, and in this manner, tradition can be maintained, not just the combinations of ingredients that come together in proper proportions, but the act of making something together, whether as a family, community, or patchwork group of temporary visitors.\n\nThat tradition can then become characteristic of an entire region or country, as can any cultural craft. But culinary customs have exceptional quality, as the tradition can be intimately experienced by family members and foreigners alike. Anyone who participates in local cuisine is invited to taste the past and present of a people in a single bite. As traditional meals feed the bellies and satiate the souls of entire nations and their visitors, tradition is kept alive not only in the art of making the meal but in those it substantiates in both body and spirit. This is how heritage is kept alive; when it continues to nourish people.\n\nHeritage is also invited to take a seat at modern tables when the keepers of local traditions share the customs they’ve inherited. When foreigners, for instance, take the initiative to learn the ingredients, recipes, etiquette, and conversation that circulate the kitchen in a culture that is not their own and they are permitted to do so, they are offered a glimpse at so much more than just local cuisine. They are personally introduced to a custom that has preceded even grandmothers’ generations, one that remains alive thanks to the conscious dedication to tradition and its maintenance. In this process, which we may be privileged to take part in as we travel, intangible elements of cultural heritage are shared, rehearsed, and solidified. A magical merger can happen between local and foreign, and between ancestors and today is made possible.\n\nSo it’s no wonder that something more potent than curry spice lingers at the table in Sri Lanka after we have prepared dinner and sat together to eat. The simple act of cooking and sharing a meal carries far more weight than I then realized, although I could feel it; a sense of being tied together with not only the people in the room but with those who built this tradition so long ago. This invisible connection remains uncompromised by the limited language and experiences people of different walks of life are expected to have in common. And it’s a sentiment I encourage travelers to seek to experience anywhere they go, no matter how different and far-flung those corners of the globe might be. When we explore culinary traditions and local teachings, we approach the vast and various nuances that characterize culture and ultimately participating in the preservation of tradition.\n\nMore of Issabella’s work is available at museandwander.co.uk\n\nPhoto : Split Red Lentil Seeds Ready for Curry CC BY-SA 4.0 Sanjay AcharyaYear2020NationSri Lanka
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Makgeolli Making and Sharing Designated as National Intangible Cultural Heritage"The Cultural Heritage Administration has a new listing on the national intangible heritage list: the traditional Korean alcoholic beverage makgeolli and its associated culture. It incorporates the skill of making this milky and lightly effervescent rice wine and the cultural practices associated with sharing it. Makgeolli is conventionally brewed by cooking rice, mixing it with water and nuruk (a fermentation starter that contains sacchrogenic enzymes and natural yeast), and running the mash through a sieve after a few days of fermentation. Mak in makgeolli means ‘right now’ or ‘just then’ and geolli mean ‘to filter.’ Not only is the word pure Korean, but the name itself reveals the method of making the beverage and its characteristics.\n\nMakgeolli is an alcoholic beverage made from rice or other grains that is purported to date back to the introduction of farming on the Korean Peninsula. Histories on the Three Kingdoms period, such as Samguk Sagi (History of the Three Kingdoms) and Samguk Yusa (Memorabilia of the Three Kingdoms) include terms such as mion, jiju, and ryoye that presumably refer to what is known as makgeolli today. Baekju and other terms purported to denote makgeolli appear in Dongguk Isanggukjip (Collected Work by Minister Yi of the Eastern State) and other literary compilations from the Goryeo Dynasty. Books from the Joseon period, such as the novel Chunhyangjeon (The Story of Chunhyang) and the encyclopedia Gwangjaemulbo (Information on Comprehensive Things) contain mentions of mok-geolli or mak-geolli. Joseon-era cookbooks, such as Gyuhap Chongseo and Eumsik Dimibang, contain recipes for alcoholic beverages that would have been enjoyed as a cloudy makgeolli.\n\nMakgeolli can be made easily and at low cost simply with rice and nuruk. As a result, it was easily affordable, and it became the alcohol to sooth the sorrows of ordinary people. Makgeolli quenched the thirst of farmers throughout the working season. Korean farm laborers used to say, “If it all pays the same, I’d rather offer a hand to the farmhouse serving the most delicious makgeolli.”\n\nMakgeolli was also an indispensable element in ritual ceremonies and celebrations or mourning. Many traditions featuring makgeolli as a ritual drink have been transmitted to the present. The milky rice wine is still presented as an offering in many modern ceremonies commemorating, for example, the completion of a building, purchase of a new car, or opening of shops.\n\nIn a nutshell, the tradition of making and sharing makgeolli has been evaluated as a worth entry onto the national intangible heritage list for the following reasons: its transmission across the Korean Peninsula for ages; its historicity is supported by documents; it serves as an interesting subject of study in diverse academic fields such as history, food sciences, and folklore studies; and its association with a wide range of farmers’ songs, folkloric sayings, and literary work; among other reasons."\n\nPhoto : Makgeolli in a bowl. Public domain image.Year2021NationSouth Korea
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Different Communities in Nepal Celebrates Shrawan Shukla PurnimaNepal is a diverse country, which is reflected in the rituals, traditional festivals and practices. Even the same day is celebrated by different ethnic communities with different practices and even name it differently. One of the examples is the celebration of full moon on Shrawan Shukla, which fell on 22nd August this year. Different communities within Nepal celebrated this day in different ways.\n\nFor the shamans of ethnic communites: Tamang, Magar, Rai, Limbu, and Gurung, who are commonly known as Jhakris, Shrawan Shukla’s full moon day is an important day. They perform special rituals in the various temples. In the sacred sites like Gosaikunda Lake in the mountain, there is an annual fair. Shamans trek to those sites and perform rituals along with singing and dancing the whole night. Also the junior shamans get graduated from the senior shaman after special rituals. Besides shaman many trek for days to reach those sites for this day and watch the shamans perform and pay homage to the site.\n\nBrahmins celebrate this day as Janai Purnima. On this day they change the sacred thread called Janai, which they wear on their body. People are seen taking bath in the holy rivers and lakes, after performing the rituals and changing sacred thread. Many Hindus also tie a sacred thread on their wrist with the Brahmin priest. Many priests are seen within the premises of different temples (either Hindu or Buddhist), tying the threads on the wrists and putting tika (mixture of vermilion and uncooked rice) on the forehead in exchange of some offerings.\n\nMadeshi communites of Nepal celebrate this day as a Rakshaya Bandahan or Rakhi. This is the special day for brothers and sisters as sisters tie a sacred thread with decorations on the wrist of brothers. Brothers showers sisters with gifts in return. This is a beautiful ritual to strengthen the bond between siblings and celebrate. Brothers and sisters travel a long distance to reach the place of their brothers/ sisters to celebrate this day. Rakhi is also celebrated in most of the communiites in India as well. Now a lot of non-Madeshi communites in Nepal are also celebrating this ritual of tying rakhi on brother’s wrist. This tradition is now crossing the ethnic and communal boundaries, and setting the example of cultural acceptance.\n\nLikewise, Newa communities of Nepal celebrate this day as Kwati Punhi. On this day nine different beans soup are eaten known as Kwati, which literally translates as hot liquid. Also the offerings of these beans mixtures to different deities and temples are done. Traditionally the day to eat protein rich food was set after the laborious work of monsoon in paddy field.\n\nThe same day Newa community also performs the rituals called Byā jā nakegu, the ritual to feed rice and beans to frogs. This is an ancient farming tradition, which is still continued in the outskirts of cities of Kathmandu. Farmers believe frogs help in bringing rain that is important for paddy planation. Still many farmers are seen will small portions of beans and cooked rice in small green leaves and leaving in the field.\n\nThis day not only reflects the cultural and ethnic diversity in Nepal but also deep-rooted connection of nature, people and practices. Either be it a Shaman ritual or Hindu rituals of changing sacred thread, all have associations with nature. Not just the continuity of the practices but we also need to teach the underlying message of nature conservation and suitability to the younger generations.\n\nPhoto : Hindu Priests tying sacred thread to people in the premise of temples © Monalisa MaharjanYear2021NationNepal
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Virtual K-Culture: Promotion of Korean Culture During COVID-19Normally, the summer season is a busy time for the Korean Cultural Centre (KCC) in Canada’s capital city of Ottawa. KCCs are a global initiative that were started in 2009 by the Korean Culture and Information Service, a subdivision of South Korea’s Ministry of Culture, Sports and Tourism. As of this moment, there are 32 KCCs in 27 countries. The KCC in Canada was created in 2016 under the jurisdiction of the Embassy of the Republic of Korea to Canada and its mandate is “to enhance Korea-Canada relations by promoting mutual understanding between Koreans and Canadians through the sharing of Korean culture, and facilitating bilateral cooperation between arts and cultural institutions.” The KCC does this through a number of engaging and interactive cultural activities which include exhibitions, performances, film screenings, festivals, cultural/language classes and outreach programs. This all had to be put on hold due to the ongoing COVID-19 pandemic, which has resulted in the temporary closure of a number of cultural institutions around the world, including the KCC in Canada.\n\nHowever, the KCC has managed to find a way to continue to deliver their programming. According to Mr. Jung Joon Rhee, Public Relations Coordinator to the KCC and the Embassy of the Republic of Korea, the KCC shifted its activities online and created “Virtual K-Culture”.\n\n“We launched the ‘Virtual K-Culture’ initiative to bring light to the variety of digital cultural content produced by our partner institutions in Korea, and provide Canadians an opportunity to experience Korean culture from the comfort of their homes,” says Mr Jung Joon Rhee.\n\nVirtual K-Culture includes a combination of their longstanding initiatives such as the promotion of K-Cinema as well as new content. There are three components to the Virtual K-Culture series: audio-visual, participatory and educational.\n\nThe audio-visual content is focused on videos that showcase Korean culture such as art exhibitions and performances as well as film screenings.\n\nThe participatory content requires the contribution of the audience, for example, in the form of K-pop cover dances, which are then used by the KCC to produce compilation videos. Another example of the participatory content are food “webtoons” (a digital comic format that originated in South Korea) that teach the audience how to cook different Korean food while talking about the cultural history of the dish.\n\nThe educational content is aimed at enhancing people’s knowledge about Korea and Korean culture through such means as Korean language learning resources and hosting online Korean culture workshops.\n\nThe shift to virtual content was quite natural for the KCC.\n\n“We already had those digital channels to complement our offline activities prior to COVID-19, so it was just a matter of searching for content and items and executing them with our audiences in mind,” says Mr. Jung Joon Rhee.\n\nAs a global leader in the field of ICT (information and communication technology), South Korea is one of the most digitally connected nations in the world with nearly every household having high-speed Internet access. South Korea’s success with ICT is due to their government’s policies aimed at promoting the use of digital technologies as well as Koreans’ enthusiastic response to them. South Koreans have a “balli balli” (meaning hurry up/faster in Korean) approach to life which also transcends to their use of technology as the majority of people are known to be early adopters of new digital technologies and services.\n\nTherefore, it is no surprise that along with the KCC, other cultural institutions in South Korea have transferred their programming online. One notable example is the National Gugak Center (located in Seoul). The National Gugak Center is focused on promoting traditional Korean music and dance by offering classes and showcasing performances. With the Center being closed due to COVID-19 and all performances currently cancelled, the organization has started to host concerts on their YouTube channel.\n\nAs the future surrounding COVID-19 remains uncertain, the KCC in Canada is planning on prioritizing their digital outreach as they look for new ways to allow people to experience Korean culture while adhering to the regulations concerning COVID-19.\n\nPhoto : VKC Logo © VKZYear2020NationSouth Korea
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Loy Krathong Festival of ThailandLoy Krathong Festival is a yearly event in Thailand on the full moon night of the twelfth lunar month, usually in November. This festival has a long history dating back to the Sukhothai era and continuously maintains its popularity in the present. It is a local ritual in honor of the goddess of water to get rid of misfortunes for a better future. During the festival, people gather by a river or canal float krathong, a basket made of banana trunk and leaves in the shape of a blooming lotus. This performance is more of a prayer that the krathong will take their hardships and bad luck far away. Traditionally, families make at least one krathong as beautiful as they can, decorated with various flowers, candles, and joss sticks. Strands of hair, nails, clothes, and money are sometimes placed in the krathong, too. Before floating it, people light the candle and joss sticks and make a wish, asking for forgiveness from the goddess of water for any deeds that may have disappointed her, and ask her to take their bad luck away.\n\nThis ritualistic performance is practiced throughout Thailand, though each location has its own way of performing it. There are also some fun activities during the festival such as the Best Krathong Competition to honor the most beautiful and creative krathong, Noppamas beauty pageant to crown a beautiful and smart girl (named after Noppamas, a beautiful consort of the King Lethai’s grandson during the Sukhothai era), fireworks display, traditional costume display, and many other traditional entertainment and performances.\n\nLooking into how the festival has been carried out over the last decade, people have come up with more resourceful and impressive ways to participate in the festival. Some have used foam or plastic and artificial decorations to make a lighter krathong that can float well on water. In response to global warming, people have also become more vigilant in using eco-friendly materials in creating Krathong. For example, a krathong-shaped bread has already been created for the festival; it didn’t leave waste on the water, and it also served as a fish food. Commonly, banana trunks and leaves have also been used to create krathong.\n\nPhoto : Loy krathong ⓒ Department of Cultural PromotionYear2018NationThailand
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FISHERWOMEN ACROSS THE BAY OF BENGAL REGION (INDIA, SRI LANKA, AND BANGLADESH) AND THE EXTENSION OF THEIR PROFESSION IN ICH-UNDERSTANDING THE CONTRIBUTIONS OF A VITAL PART OF COMMUNITY AND THEIR SYMBOLISMS OF SUSTAINABILITY, SURVIVAL, AND CONTINUITYThe region of Bay of Bengal has been an important part of maritime activities, including trading and fisheries from very ancient times. The significance of the region continues even at present. The massive \nwaterbody is a representation of a busy network of trade and commerce and the basis of livelihoods for thousands who surround it from all sides from various countries. Fishing as an occupation is an important \nsector of food and nutritional security and India alone, has more than nine million active fisherfolk across its coastline, who are directly dependent on fisheries for their livelihood, amidst which 80 % are small scale fishers. The sector of fisheries employs over 14 million people and contributes to 1.1 % of the Indian GDP. Though the number remains unaccounted for in most countries, but amidst the number of \nfishermen, there is a substantial number of fisherwomen, who have been contributing through generations in various ways, including supplementing the family income through alternative methods of income, as well as being the main conduits of maintaining various elements of intangible cultural heritage, including traditional methods of fishing. This research paper is an attempt to look into the contribution of the fisherwomen community around the western fringes of the Bay of Bengal, especially looking at the countries of Bangladesh, India and Sri Lanka and the vital contributions of these womenfolk. The fisherwomen \nnot only help to sustain the families through the main profession of the family, but also helps financially through various subsidiary modes of income, like handicrafts and artwork. This is extremely helpful for sustaining the family in time of the lean seasons of fishing, as well as during periods of disaster, like the present Covid-19 pandemic situation. These attempts of the fisherwomen, thus, connects various factors to \noverall social cohesion and development, including sustaining various channels of intangible cultural heritage which directly connects to their main profession and also helps in transmission of community values \nand also redefines gender roles within the community.Year2020NationSouth Korea
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Pulaka A Staple Food of the People of TuvaluThis article describes one of Tuvalu’s renown intangible cultural heritages – the cultivation of pulaka. Pulaka (Tuvaluan) is known by different names in other countries, such as babai in Kiribati or via in Fiji, and also has different monikers in other countries like the Marshall Islands, and the Federated States of Micronesia (FSM)—Korsae, Pohnpei, Chuuk, and Yap. Its scientific name is Cyrtosperma chamissonis and its common English name is the “giant swamp taro.” Pulaka is the traditional root crop for the people of the atolls but is also found in volcanic lands like Fiji, Pohnpei, Vanuatu, and others. In the latter case pulaka pro\u0002vided a vital source of food in times of shortagesYear2021NationSouth Korea
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ETHNOBOTANY OF MALAYSIAEthnobotany is an area of scientic studies investigating practical uses of indig-enous plants by people in a particular culture and region, which are inherited through traditional knowledge (www.fs.fed.us/wildflowers/ethnobotany). The term was first conceived by John William Harshberger, but the area really became well known by Richard Evans Schultes beginning with his Amazon expedition (Balick 2012). The use of plants as food sources and medicines date back to origin of human life, although the type of uses was not sophisticated as the modern forms. Overtime it has evolved into many forms in diverse cultures by local peoples. Since the first uses, people have learned to identify and classify the plants and understand the features and roles of plants. All the priceless knowledge has improved the uses of plants, and the knowledge has passed on across generations in the local cultures, which makes usage of plants even more sophisticated.Year2020NationSouth Korea