Materials
dairy
ICH Materials 29
Photos
(19)-
Kurut
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Kyrgyzstan -
Ezhigey
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Kyrgyzstan -
Suzmo
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Kyrgyzstan -
Woman in the process of making kurut
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Kyrgyzstan -
Asham: Maize Cultivation
Agriculture is the practice of cultivating plants and livestock and over centuries, rise in agricultural has contributed in the growth civilization. Early people have developed and improved varieties of plants and till date the practice is considered to be the important aspect of Bhutanese livelihood. It is one of the sources of income as over69% of the population here, directly depends on it for their livelihood (MoAF, 2011). In 2011, agriculture sector accounted for about 17.7% of the total GDP of the country (RNR Statistics, 2012)\n\nAsham (Maize) plays a critical role in the entire life of given economy and is a pre-dominant cereal crop for the eastern part of the Bhutan for many years contributing to more than half of total maize production in the country. Asham cultivation was one of the main cereal as well as cash crops that supported and supports lively hood for major households in the part of the country.\n\nTo these days, the practice and culture of maize cultivation is one of the main live hood and sources of income. Most communities in the eastern part of the country depend on cultivation of Asham to produce following products:\n•\tKharang- grits, grind maize used as staple food\n•\tAsham me-gogni- roasted corn\n•\tAsham bokpi- corn flour\n•\tTengma- roasted and pounded maize\n•\tAsham mu-nang- a local term for popcorn\n•\tZhu- brewed alcohol \nApart from above products, asham is also used as cereals for bartering during the olden days to exchange with wooden and bamboo products produced from other parts of the Dzongkhags. Moreover people also used to exchange with rice, chili, meat and dairy products within or outside the community. People used to offer asham, kharang and bokpi to monks and gomchen(great meditation masters) as they visit begging for cash and kind. Asham and its product were also used during the religious rituals at households. Crafting of Torma (Sacrificial ritual cakes) and Sur (Smoke offering) during the rituals were done by using corn flour.\n\nThere has been lots of transformation in the culture, practice and process in cultivation maize in the region due to introduction of hybrid seeds, improve in tools and technologies used compared to old and traditional ways of cultivation.
Bhutan -
Traditional Tsagaan Sar Festival
Mongolians celebrate the traditional Tsagaan Sar Festival as a passing of one year and a welcoming of a new one. This is the triple celebration for passing of the severe winter safe-and-sound, welcoming a new year, and a celebration of getting wiser. Before the end of the old year, Mongolians endeavor to repay debts and resolve disagreements so as to enter the forthcoming year without lingering resentment or misfortune. The tradition of Tsagaan Sar Festival comprises of complex proceedings as bituulekh (to celebrate the day before Tsagaan sar), preparing the banquet, dairy products and mutton for the feast, zolgokh (greet each other), honoring the elders and telling well-wishing, propitious words to each other. The celebration of Tsagaan Sar is a fifteen-day period of ‘whitening’, when family and kin gather in a respectful atmosphere to renew and solidify ties, particularly between young and old.
Mongolia -
Making of Eezgii /Boiled curds/
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver.
Mongolia -
Making of Eezgii /Boiled curds/
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver.
Mongolia -
Traditional custom of making felt
Mongols use the felt for their daily life, such as to cover the ger, to make carpet and make clothes. Prior to making felt, the family sets the good day to make a felt and announces it to the neighbors, relatives and friends in its vicinity. The family who is going to make felt prepares fermented mare’s milk and other dairy products, and butchers a sheep for those who are going to assist in felt making. The previously made sample felt is laid on the ground with well grown grass. Three layers of woolens are alternately laid and spread out on the sample felt and each layer is evenly sprinkled with water. After the third layer, the layers of wool along with the sample felt are wrapped around the pole. This roll of wool is then covered with soaked hide and tightly bond together with rope. Two men on horseback then pull the roll to make the felt “whiter as snow and tighter as bone”.
Mongolia -
Traditional custom of making felt
Mongols use the felt for their daily life, such as to cover the ger, to make carpet and make clothes. Prior to making felt, the family sets the good day to make a felt and announces it to the neighbors, relatives and friends in its vicinity. The family who is going to make felt prepares fermented mare’s milk and other dairy products, and butchers a sheep for those who are going to assist in felt making. The previously made sample felt is laid on the ground with well grown grass. Three layers of woolens are alternately laid and spread out on the sample felt and each layer is evenly sprinkled with water. After the third layer, the layers of wool along with the sample felt are wrapped around the pole. This roll of wool is then covered with soaked hide and tightly bond together with rope. Two men on horseback then pull the roll to make the felt “whiter as snow and tighter as bone”.
Mongolia -
Khar-phued-Shrine
The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.
Bhutan -
Khar-phued: The First Offering Ritual
The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.
Bhutan