Materials
food preparation
ICH Materials 28
Publications(Article)
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TRADITIONAL KNOWLEDGE CONTAINED IN KIMJANG, THE ANCIENT PRACTICE OF KIMCHI MAKINGThe tradition of storing vegetables harvested in autumn to eat throughout the winter is an ancient practice on the Korean peninsula that can be traced back to the Neolithic era when agriculture began. When buried in the ground for storage, the portions of vegetables that contain moisture would retain their freshness within even as the outer portions dried up. However, this method had the drawback of rendering large portions of the vegetable inedible. This led to the method of drying vegetables under the shade for prolonged storage. However, this method could not preserve the original flavor of the vegetables. Generations of trial and error in search for a better method of preservation led to the discovery of pickling in salt water.Year2013NationSouth Korea
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The five-day festival of TiharTihar is one of the most popular festivals of Nepal. This five-day festival has something that relates to almost every community dwelling in the country. It is both a religious and a cultural festival that reminds us about the importance of human relations and that with nature and its various components.\n\nIn Teria, the southern region of Nepal, it is celebrated as Dipawali. Houses are decorated with oil lamps to welcome Lord Rama, who is returning with his wife, Sita, to his kingdom after 14 years of exile and defeat of the demon king, Ravana. In the hilly region, it is celebrated as Tihar with the honoring of the goddess Lakshmi, and sisters bestowing blessings upon their brothers. In the Kathmandu Valley, it is known as Swanti among the Newar community and is celebrated with much fanfare. Tihar also holds special significance within the farming community. It marks the end of the harvest season and thus the filling of the granaries and store houses or rooms with ample produce to last for a year.\n\nThe five-day festival, also referred to as Panchak, honors Yama, the lord of death, and is mainly dominated with the worship of the goddess Lakshmi, the giver of wealth according to Hinduism, as well as appreciating animals that are connected closely to humans. Houses are cleaned and decorated with oil lamps and marigold garlands, in preparation for the festival. In modern times, colorful strings of flashing electric lights have begun to replace traditional oil lamps.\n\nThe festival commences with the kaag puja or tihar, which is the worship of the crow. According to the Hindu epic Ramayana, the crow was cursed as well as blessed by Lord Rama during his exiled years. The curse was that it could use only one eye at a time and the blessing was that it could see what other eyes cannot see—spirits and departed souls. In this regard the crow is seen as the connection between the living and the dead, thus it is appeased with offerings of good food placed in an open area outside the house.\n\nThe second day honors the dog, called the kukur tihar. For thousands of years, humans and dogs have shared a very special bond and the dog has often been referred to universally as “man’s best friend.” Dogs are specially venerated on this day as an appreciation for their loyalty and for guarding our homes. Red tika is applied to their forehead and a pretty garland placed around their neck. Special treats are fed to the dogs, and the best part is that, besides domestic pets, street dogs are also treated with equal reverence.\n\nThe third day begins with the worship of the cow in the morning and the goddess Lakshmi in the evening in the hope she will bless and bring fortune to the worshiper. Posters of the deity are purchased beforehand and, for the ritual, pasted in safes, lockers, or where monetary transactions take place. The ritual is then performed in the evenings, beginning with the lighting of oil lamps, chanting of mantras, and making of offerings to appease the goddess of wealth.\n\nThe fourth day celebrates the ox, the Govardhan Puja, another faithful and very useful animal in Nepali culture. Being an agrarian state, depending heavily on agriculture for sustenance, the ox has played a major role in plowing the fields and pulling carts in the absence of modern technology. This day has another very important significance to the Newar, or locally community of the Kathmandu Valley. It is the “Mha Puja,” or the day to cleanse and worship oneself. The elaborate ritual starts in the evening with the making of a mandala and lighting an oil lamp on it. All family members are seated in front of their own mandala, cleansing themselves of the sins of the past year and enriching themselves both physically and spiritually with energies for the coming year. Coincidentally, the Newari New year (Nepal Smavat) is also celebrated the same day with much fanfare, bike rallies, and traditional music.\n\nThe fifth day is the Bhai tika, a much-awaited day for both brothers and sisters. Although different communities all over Nepal celebrate it in their own way, the meaning of the ritual is for sisters to ask God for long life, good health, and prosperity for their brothers. The sister applies the tika to her brother’s forehead, and decorates him with garlands of flowers. Traditionally, she prepared a whole array of edible goodies for her brother, although today this has been replaced with attractively packaged imported treats. In return, the brother blesses his sister and gifts her cash and sometimes various other tokens. They then sit and make merry, exchanging sibling love and respect with good food and drinks. For those who do not have a sibling to celebrate with, there is a tradition of going to specific temples.\n\nIn sum, Tihar is a celebration of humans and their relations with each other. It also celebrates the relations between humans and animals, thus emphasizing the importance of a harmonious ecology for a better spiritual and social life, a tradition that we should persevere to continue and hand down to newer generations. This year, the festival falls between October 26 and 29.\n\nPhoto : Tihar Festivalⓒ Swosti KayasthaYear2019NationNepal
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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
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Safeguarding Italian Traditional RecipesFood, together with its preparation, cooking, sharing, and consumption, is now considered a form of cultural heritage (Brulotte, 2016). Traditional cuisine is passed down from generation to generation and is often an expression of cultural identity of communities. For example, sometimes the only thing migrants carry with them is the food of their countries, and cooking traditional food is a way to preserve their culture outside their place of birth. It is not surprising that today, food is receiving special attention from governmental organizations with the aim of preserving historical roots and cultural identication, providing food as close as possible to the farms of production and addressing health problems such as reducing obesity and\nunbalanced nutrition.Year2019NationSouth Korea
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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