Materials
food production
ICH Materials 93
Publications(Article)
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Ethnobotanical use of Symplocos paniculata (Thunb.) Miq. in Punakha District, BhutanSymplocos paniculata of symplocaceae was found to be used by Serigang community under Punakha Dzongkhag. The seed of the species was widely used for extraction of oil. There appears to be a smaller number of people who make medicines in the village. The production of Pangtse makhu is on a steady decline because of the availability of a cheaper alternative. Due to heavy work and little return, most of the trees are being cut to make way for other cash crops. Although the village is equipped with modern amenities, people still depend on forest for goods and services. Ethnobotany is still apparent in every item and situation that make up their everyday life. From this study prospects of an ethnobotanical\nplant have been found in kabjisa geog. It also suggests that rural folks should also be considered as an important source of information about the use of ethnobotanical plants. The effort in this study may provide benefits for future researchers in other parts of the locality.Year2007NationBhutan
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Post-Harvest Celebrations in NepalHuman has always lived in harmony with the nature and most of the festivities we celebrate today are still the reminder of that. One of such celebration is the full moon day in Marga Shukla Paskhya according to lunar calendar (which falls in the month of November or December) by different communities within Nepal.\n\nThis day is celebrated as Udhauli by the Kirat communities as the start of the winter and marks the downward migration from high land to low land. They worship mother nature as a gratitude of the abundant harvest. With the urbanization and modernization, and settlements in the urban areas, traditional migration is not done anymore. But this festival is still celebrated by Kiratis in Nepal, India and in diaspora.\n\nEven though modernity has changed some aspect of this ritual, Sakela dance which is a part of Udhauli is still practiced and now even more with much fanfare. Young people now wear traditional attire and accessories to participate in the dances organized in open space in different cities.\n\nSimilarly, Newa community celebrate this day as a Yomari Punhi festival which is also a celebration of the good harvest. On this day they make a dish from rice flour with filling of molasse and sesame seed paste, and the dish is known as yomari. The name “yomari” itself means the most loved bread. The first offering of yomari is made to the different deities early morning. In the evening farmers communities worship piles of rice which is the harvest of the year with yomari offering. The night of yomari Purnima is also known as the longest night and people really wake up early and do cleaning rituals and make yomari for the worshipping.\n\nChildren and youth go door to door chanting traditional songs of Yomari Punhi and in return people offer then yomari, rice and money. This tradition of door-to-door visit is not common now days. To give continuity to this tradition many organizations are organizing formal events at least to make aware younger generation of the ancient practices. The dish which used to be made once a year on this day with the flour of new rice is now becoming popular for everyday consumption due to growing food cultures Newa restaurants.\nThis day is an important day for the traditional farming community who are known as Jyapu within Newa community. Since 2004, this day is being also celebrated as Jyapu Diwas (Jyapu Day). Now Newa people go around the city with traditional attire, music and even with large size yomari in vehicles. Even though the farmland of Kathmandu Valley which was excellent for production of rice is now flied with concrete buildings, the tradition of Yomari Punhi is becoming more and more elaborate with added layers.\n\nDifferent groups and communities organize events to make yomari in public places and even sell them. The festival of Yomari Punhi had even spread to Newa people in diaspora. Newa living abroad are making yomari and making competitions as well as continuing the rituals of singing yomari song.Year2023NationNepal
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TRADITIONAL FARMING SYSTEMSThe Tongan farming system is essentially an agro-forestry system of bush or grass fallow with cultivated coconut palms and other useful trees such as Bischovia javanica (used in the coloring and dying of tapa cloth), Santalum yasi (used in sandalwood perfume), Artocorpus altilis (breadfruit fruit trees) and Morinda citrifolia (used for medicinal purposes) creating a multi-story system for multiple cropping. The traditional staple crops of yams (Dioscorea spp), taro (Colocasia esculenta), sweet potato (Ipomoea batatas) and cassava (Manihot esculenta) dominate agricultural production and household consumption. Tongans have evolved a highly productive complex farming system which exploits good soils and climate without fertilizer. Basically, the traditional Tongan farming system is one main cropping cycle but was highly modified by Tongan forefathers to suit individual preferences, food security, nutritional requirements, and sustainability and meet sociological obligations.Year2011NationSouth Korea
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MUSE SG Magazine Showcases Singapore’s Intangible Cultural HeritageThe National Heritage Board of Singapore (NHB) recently published the first issue of a two-part series of MUSE SG that focuses solely on Singapore’s intangible cultural heritage (ICH). MUSE SG is NHB’s outreach magazine that features museum and heritage related articles and is distributed to museums, schools, libraries, and public institutions free-of-charge.\n\nFor the two-part series on Singapore’s ICH, NHB has partnered with History Society students from the National University of Singapore (NUS HISSOC) to conduct research and co-create content. The partnership is part of NHB’s youth engagement efforts to interest the younger generation in different aspects of Singapore’s heritage.\n\nThe first ICH issue of MUSE SG introduces readers to the different categories of ICH as defined by UNESCO and explains how the ICH elements in these categories have become an integral part of Singapore’s multicultural identity. The issue is part of NHB’s continuing efforts to promote greater public awareness and appreciation of Singapore’s ICH.\n\nThe National Heritage Board of Singapore (NHB) recently published the first issue of a two-part series of MUSE SG that focuses solely on Singapore’s intangible cultural heritage (ICH). MUSE SG is NHB’s outreach magazine that features museum and heritage related articles and is distributed to museums, schools, libraries, and public institutions free-of-charge.\n\nFor the two-part series on Singapore’s ICH, NHB has partnered with History Society students from the National University of Singapore (NUS HISSOC) to conduct research and co-create content. The partnership is part of NHB’s youth engagement efforts to interest the younger generation in different aspects of Singapore’s heritage.\n\nThe first ICH issue of MUSE SG introduces readers to the different categories of ICH as defined by UNESCO and explains how the ICH elements in these categories have become an integral part of Singapore’s multicultural identity. The issue is part of NHB’s continuing efforts to promote greater public awareness and appreciation of Singapore’s ICH.\n\nVats containing soy beans undergoing fermentation in the production of soya sauce at Tai Hua Food Industries, 2020. Image courtesy of National Heritage Board, Singapore\nIt also features articles on selected ICH elements including traditional Malay dance, traditional Eurasian cuisine, traditional crafts such as effigy making, the production of soya sauce, the practice of rearing songbirds, the ancient healing practice of Ayurveda, and local practices in the commemoration of Easter.\n\nThe second ICH issue of MUSE SG, to be published in January 2021, will focus on the practices and rituals of Jewish Passover by the local Jewish community and the Zoroastrian faith as practiced by the Parsi community in Singapore.\n\nIt will also cover dondang sayang (a poetic art form associated with the Malay and Straits Chinese communities in this region), traditional Chinese music, traditional Nanyang breakfast (comprising toast with kaya spread, half-boiled eggs and a cup of hot tea or coffee) and the craft of Indian goldsmithing.\n\nTo access the first ICH issue of MUSE SG, please click on the following link: https://www.roots.sg/learn/resources/publications/education-and-community-outreach/MUSE-SG-Volume-13-Issue-01\n\nPhoto 1 : Muse Cover © NHB\nPhoto 2 : Vats containing soy beans undergoing fermentation in the production of soya sauce at Tai Hua Food Industries, 2020. Image courtesy of National Heritage Board, SingaporeYear2020NationSingapore
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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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Traditional Food Production and Management in the Coastal Zone of BangladeshThe coastline of Bangladesh spreads over 711 kilometers containing a wide network of river systems that drain the Ganges-BrahmaputraMeghna river system's massive flow. The coastline is separated into a\npacific-type deltaic eastern zone, a central deltaic zone, and an Atlantictype deltaic western zone (M. R. Islam 2004). The Encyclopedia of Flora and Fauna of Bangladesh (Volumes 3 and 4), released in 2008, listed 156 species in the coastal zone of Bangladesh, including brown algae, red algae, green algae and five different seagrass species (Kamal and Short 2009). In terms of faunal resources, the maritime environment\nof Bangladesh has 442 fish species and 36 shrimp species (Ben Belton, et al. 2011). \n\nAround fifty million people from various ethnic groups reside in the coastline zone, encompassing thirty-two percent of the country's total population. Although the Banglaees are the most populous ethnic group, ten other ethnic communities live along the coastal zone of the country: Chakma, Khyang, Marma, Munda, Murang, Rakhine, Tanchangya, Tripura, Mahato, and Pundra Khatrio (Kamal, et al. 2001). The distinctive water-land-forest ecosystem of this area has significantly shaped food production and consumption patterns among these communities throughout history. \n\nThe coastal inhabitants are exposed to both climatic, natural disasters and manmade hazards. This paper aims to discuss the food production system in the coastal area of Bangladesh as well as the impact of alarming climate change on the general food security of the regionYear2021NationSouth Korea