Materials
cuisines
ICH Materials 42
Publications(Article)
(6)-
RITUAL CULTURE AND PALOV CEREMONYPalov, a tasty rice dish that incorporates meat, onions, carrots, herbs, and spices, comes standard on Uzbek menus. Prepared throughout Uzbekistan as an everyday meal, palov also has an important presence during festive events and rituals.Year2016NationSouth Korea
-
Communities Connecting Heritage: From West Bengal to WashingtonCultural exchange promotes cultural diversity and contributes to cultural sustainability. This was the key learning from the Communities Connecting Heritage (CCH) program supported by the US Department of State and administered by World Learning. Learning Together for a Brighter Future was a collaboration under this program, between banglanatak dot com, an Indian social enterprise working on culture and development, and the Smithsonian Center for Folklife and Cultural Heritage (CFCH) in Washington DC. Around twenty young cultural professionals from the USA and thirty-one young tradition bearers from the state of West Bengal in eastern India had varied exchanges on art, music, food, lifestyle, and globalization as well as the use of social media in popular culture. The Indian participants included traditional storytellers or patuas, who paint stories on long scrolls and sing them; artists practicing the ancient dokra metal craft; Baul folk singers; and theatre artists. There were also in-person visits to West Bengal and Washington DC by a five-member delegation from each side. The youngsters not only shared photos and videos explaining their culture but also discussed cultural sustainability; virtual workshops were held to develop skills in interviewing and recording, and effective storytelling. Finally, the Indian and American participants paired up to write blogs on shared interests and experiences; the subjects varied from discovering common concerns on raising a child to managing heritage sites. Commonalities were also found in the traditions, for example food items like sopapilla and luchi, and painting traditions like patachitra and retablo.\n\nDuring the CFCH delegation’s tour of West Bengal in February 2018, the Americans met the artists at the World Peace Music Festival Sur Jahan in Kolkata, visited cultural and heritage landmarks, and learned about community-based cultural industries. They also participated in a round table on heritage education for youth and an exhibition titled Through the Eyes of Young Americans that summed up their experience. From June to July 2018, the Indian delegation visited Washington DC. The city’s vivid cosmopolitan character, a mind-boggling array of cuisines, and a stunning nightlife mesmerized them. Engagement of community and the larger public in a weekend drum circle, weekly jazz concerts, DC Alley Museum, and the Smithsonian Folklife Festival left a deep impression. The patuas painted a scroll on the story of rights campaigns at the National Mall; the audience loved it and the song narrating the story. On 13 August 2018, a webinar was held to share the participants’ experiences and insights. As the program drew to a close, it had succeeded in bringing the multicultural roots and ethos of America to the young Indians’ hearts and sensitized the young Americans about Bengal’s cultural traditions. For detailed information, please check the webinar below and the event’s blog.\n\nPhoto 1 : Learning scroll painting at Patua village ⓒ banglanatakdotcom\nPhoto 2 : Bauls discussing music on the move with Catalonian musicians ⓒ banglanatakdotcom\nPhoto 3 : Indian team at the Lincoln Memorial in the USA ⓒ banglanatakdotcomYear2018NationIndia
-
The Safeguarding and Diffusion of Native Traditional Foods of Baja California, MexicoTraditional food systems of native peoples around the world are critical to cultural identity and customs as well as to the continuation of biological genetic diversity. However, such traditional cuisines are becoming increasingly vulnerable due to the advent of global food systems, agroindustry, and changing lifestyles as well as to shifting preferences and ignorance of original ingredients. Furthermore, territorial transformations and distancing from ancestral lands have led to the loss of knowledge regarding the benefits of diverse ecosystems and their natural resources.Year2019NationSouth Korea
-
CHILDBIRTH IN INDIA AND THE ASSOCIATED FOOD AND SONG CULTUREThe birth of a child is considered auspicious and sacred in every culture. India, being multicultural in its beliefs and customs, has diverse traditions of local cuisines at all occasions, be it childbirth, or even death. Although the recipes have grown in number as a result of shared practices in modern times, traditional food items and their variants are still popular and can be found in almost all mandatory rituals.Year2019NationSouth Korea
-
Indian Heritage Centre: ICH through Museum-Based Learning ProgramSingapore prides itself on its diverse melting pot of cultures; it has a multicultural community made up of different practices, trades, religious traditions, cuisines, and heritage of many cultures. Hence, Singapore’s list of ICH is wide-ranging. The National Heritage Board (NHB), Singapore, has created an inventory that identifies and documents the various elements of ICH that are present and practiced in Singapore. Through this inventory, NHB aims to document and share information on Singapore’s ICH and to promote greater awareness, appreciation, and sustainability of its diverse cultures, traditions, and practices.Year2023NationSingapore
-
Food Diversity, Geographical Diversity and Ethnic DiversityFood does not only tell the stories of its ingredients, preparation process and taste but also geography, climate, lifestyle and people of the origin of the food. Food helps us to be familiar with the people and the culture, even though we have never visited the place. Besides visiting new places and seeing wonderful things, trying new food is also one of the main objectives of travel.\n\nNepal has several ethnic communities living in varying climate. From the flat land of Terai in the south to the high Himalayan range there are many valleys and hills in between. These changing landscapes do not only have diverse communities but also diverse flora and climate, which resulted in the diverse food cuisine. The two neighboring nations China and India have also equally helped in adding the food diversity.\n\nThe climate diversity does not only influence on the growth of food verities but also in its preservation and cuisines. To preserve the food for the whole year, many communities use to dry meat and vegetables as well as ferment them. The tradition to use dry green leafy during the off-season was a norm. During monsoon season these leafy vegetable could not grow so they were dried during the winter. Chilies, garlic, vegetables, meat and fish are used to be dried and also ferment vegetables including bamboo shoot. Different ethnic communites use varieties of dry vegetables and dry meat in their cuisines.\n\nWith the change of location within Nepal, food taste also changes. Along with the changing seasons and festivities the specialty of food also changes. Every ethnic community has their own special food for their special festivals. So all around the year people eat different verities of food depending on the festival they are celebrating and the geographical locations.\n\nEven many Nepali are not aware of diverse food cultures of Nepal. Despite diversity, there is very few ethnic food culture which are popular among Nepali and tourist. The food culture is known due to the commercialization of food due to restaurants and street food culture. Newa cuisines from Kathmandu Valley, Thakali food from western Nepal is now very well known in Nepal and abroad. There are many restaurants and local food with these food cuisines. The popularity of these foods has also helped in the recognition of food related cultures.\n\nWhile there are many ethnic communities whose food culture has not been explored well. Due to lack of recognition many ethnic cuisines are also misinterpreted. One of such example is of Tharu communities. They are the indigenous communites of southern Nepal in Terai. Traditionally they depend on forest for their food and many of their food still comes from forest. One of the delicacies is ghonghi, which are mud-water snails found in paddy field and streams. These snails are cooked with spices after cleaning and boiling.\n\nDue to lack of knowledge of food culture, people form Tharu communities are teased as the people who eat snails. There is now need promote the food which are under represented. Some Tharu restaurants have opened up in cities that are helping to promote the food culture.\n\nGastronomy of Nepal is very diverse as its culture. There are still many cultures within Nepal that need to be explored for its food culture.\n\nPicture 1: Dry fishes, fermented bamboo being displayed in shop of Kathmandu © MONALISA MAHARJAN\nPicture 2: Ghonghi, snails a delicacy of Tharu community © MONALISA MAHARJAN\nPicture 3: People enjoying traditional drink aila during the festival in Kathmandu Valley © MONALISA MAHARJAN\nPicture 4: Yomari, a traditional dish made from rice flour with fillings of jaggery and sesame seeds © MONALISA MAHARJANYear2022NationNepal