ALL
coconut milk
ICH Elements 10
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Pithi Chol Mlub (Rite of passage: Seclusion of a Girl at Puberty)
Nowadays, almost everyone misunderstands that Chol Mlub, which is a traditional rite of passage for Cambodian women has disappeared, and even the purpose of the ceremony is also somewhat confused, because it is understood that women during rite of passage learn to be housewives, mainly to lighten the skin or whiten the skin, learn female law, learn the five precepts, the eight precepts until the ten precepts and sew embroidery. The fields of housing and education mentioned above belong to women, but that does not mean that woman has to learn while she is in the rite of passage. She can know before or after. The main purpose of the "Rite of Passage" is to be ready to be a man's wife in the future (ready to have a husband). Traditionally, every family always wants their sons and daughters to live as adults with honor in society. For sons to be ordinated as monks to show gratitude towards parents while daughters to enter the rite of passage to show gratitude toward mother. These factors motivate families with daughters to have at least one of their siblings to be in rite of passage. If you make the eldest daughter, youngers daughters will be accompanied, so when they reach puberty too, there is no need to organize a rite of passage, which saves the cost of the family. In fact, parents love and want their children to do the same. With this in mind, some locals still implement and practice rite of passage tradition, even in modern society. According to previous research, the villages and districts that still practice this tradition are in Boeung Preav commune, Sre Ambel commune, Dong Peng commune, Sre Ambel district, Koh Kong province, Tumnup commune, Taing Krasang commune, Batheay district, Kampong Cham province, Kien Sangke commune, Sot Nikum district, Siem Reap province. Rite of passage is women’s most important subject that they have to learn and there are many stages of the rite. The first stage is to prepare themselves for "first menstruation" that will last for 2 to 3 days, a ceremony called "Sen Chhol", will be commemorated to inform the ancestors about the rite of passage of their daughter. The second stage is the period of "Staying in the rite of passage”, women will be obligated to be on a proper diet such as eating vegetarian food, no sunlight exposure as well as other tasks that must be done every day for an average of 1 month, 3 months, 6 months or There are also 9 months. The third stage is "Leaving rite of passage" it is the last stage but there are many more tasks to be completed, the ceremony has to be held similar to a wedding ceremony (one night and two days). The symbolism of the work in the first stage is compared to "sperm" that propel in the mother's womb. Second stage is compared to a baby in the womb ready to be born. Stage 3 is compared to a mother is "having a contraction" waiting for the birth of a baby to come out of the womb. The whole ceremony is quite similar to a wedding; it is somehow called a single wedding or sometimes there is an escort who represent the husband. These are the wedding trials which women have to experience before a real one that take place in the future. The rite of passage that prepare women to get ready to be a wife has a tough discipline than men. Women are secluded in a room whereas men are in pagoda, focusing on the study but they are free to chat or meet people on holy days. The pagoda area for the venerable symbolizes the mother's womb and during a monkhood, men seems to be more relaxed than women, there is sunlight all over the large courtyard, but during rainy season, the monks are not allowed to leave the pagoda. In order to study dharma and other subjects for one year (equal to one Vorsa), which is equivalent to one quarter, the monks rushed to study only dharma (literature). But if monks want to continue to study for many years, they can learn more skills such as lime carpenter, carpenter, and sculptor. After leaving monkhood, they will be able to earn money with their skills and start a family. Beside, studying in pagoda monks also follow a strict diet which they can eat only two meals a day which is morning and noon (fish-meat) and in the evening only tea, milk only. For women, when they are in the rite of passage, they do not leave the room or outside the house, generally speaking, no sun exposure except at night when they shower or use toilet, because a dark sky represents mother’s womb, and the daughter in the rite of passage represents the baby in the mother's womb. That's why they try to keep the baby in the womb out of the sun until it is born. If the mother expose with sun, baby will pre-maturely born, it will definitely be worse for the baby. Strictly speaking, two-course meal like the monks, but a vegetarian dish without meat, such as porridge or rice with salt, soy, cucumber, sesame, ripe coconut, ripe banana, ripe mango, watermelon. Some foods are avoided such as bacon fat or fish sauce. At this point, it is not considered that rite of passage is when women learn to be housewife, because they don’t eat or anything. In fact, a woman knows how to cook before she enters the rite, and so does sewing, embroidering, and sweeping the house, these skills are important for women when they have husbands. The study of the five precepts, the three precepts, or the ten precepts deeply, is not seen at all, that is, only the chanting of the Dharma of worshiping God (Vantea Preah) every morning and evening. Some of the work women do while in the rite of passage are just to get rid of boredom. Others say that they Chol Mlub to exfoliate their skin complexion, because they have not been applied makeup or any powder, only wearing a long sleeves shirt to cover her body and staying in a mosquito net. Wearing a multi-layered shirt is not just for the sake of a bright skin, it represents a baby in a mother's womb covered by a few layers of belly. If women have only one layer of belly, it will affect the baby when the mother eats spicy or hot. Generally speaking, staying in the rite of passage is a way of guiding women during their puberty to get ready to be a wife. They do not have to get married immediately, at least wait two to three years The symbol of leaving the rite of passage is like a mother during a contraction of childbirth delivery, because on the first day of the ritual, the woman is not yet exposed to the sun. Even though she leaves the room in the house but she needs to use an umbrella and still be in mosquito net, waiting for the next task, with the Khmer grandmother as the guard next to the mosquito net. In some villages in Sre Ambel district, Khmer grandmothers who know how to give birth midwives called (Daun Khner) are obliged to monitor the baby's movement by taking care of the mother's womb, such as touching or waiting for the baby to be born. Next important task, an old single man called (Jas Komlos) will dance with a movement of digging (Daun Khner) with a traditional music, which metaphorically means to ease the process of child delivery to be quick. Then, Daun Khner will hold the woman’s hand out of the room to a ceremony hall. This represents a baby who was just born and it will be covered by a piece of while cloth and the body of a baby is compared to the mother’s placenta. At that time, it was old, hot, dancing, digging, digging, Daun Nhe (Daun Khmer) accompanied by the traditional song titled, "Kors Daun Nher". The process of carrying a child by the Khmer grandmother from the room to the ceremony hall on the ground is the process of being born from the surface or out of the abdomen one step at a time with a piece of white cloth as a way or covering the body of the child is like the placenta of Mother. Waiting until a next sunrise, it is assumed that the baby is successfully born. There are many following rituals such as cutting hair, ear piecing, tver tmenh (), which serve as a confirmation the woman is ready for a wifehood. The rite of passage process is almost the same as a wedding, which includes: Krong Peali ritual (Sen Krong Pali), Sen Chong Dai, Bok Lak (game to find Lak). All work is done continuously from the evening until Acha tied the hand of the Cho Mlub child with his sister and cousin to participate in the ceremony (Photo: San Phall, 2016) 1AM, Kors Duan Nher ritual will be done at midnight. On the morning of the second, the child will be accompanied to the ceremony hall to worship the sun, get haircut, do teeth, get ears pierced, reav ang kor reab, porpil rotate and tie hands as a finale. This Chol Mlub tradition plays an important role in educating people in society by showing the process of a woman in her puberty who has to go through the rite of passage in order to be qualified for wifehood and to become mothers. Women is considered as a land for sowing seeds and the gender roles they inherited include housekeeping, child care, in general, to manage the family economy. For men, they pick up profession or skill to earn money for the female to manage. Men and women are always in pairs, one of which cannot be missed, that is how society created.
Cambodia -
Burasak Rice
Burasak or Buras is well known among the Bugis who settle down in the Malay Peninsula since the 16th century from the Sulawesi Islands in Indonesia. This dish is said to be the choice of Bugis traders as stock during sailing as can be kept for a long period. Nowadays, this is one of the dishes served during celebrations. Burasak is based on rice, coconut milk, and a little salt to improve the taste. Banana leaf is used for wrapping while raffia string is used to tie the wrap. This dish is taken with other foods, among them is chicken rendang.
Malaysia -
SAKOSAKO DRAUNA; traditional dessert by Nabuna village, Lomaiviti, Fiji.
The SAKOSAKO DRAUNA is a food tradition expression by the Naduruvesi sub-clan in Nabuna Village. It is a food dessert made from dalo (Colocasia esculenta), and coconut milk. The uniqueness of it is such that the dessert have a whole green dalo plant, severed in its raw state, as dessert.
Fiji -
Badak Kubang Cake
Kuih Badak Kubang, translated literally means a “hippo in a wallow”, is a traditional cake in the district of Chenor in Pahang. The cake is round in shape with a sweet taste. It is made of a mixture of black glutinous rice flour, grated coconut, coconut milk and an adequate amount of salt. The mixture is placed on banana leaves cut into small rounded shapes and placed in a metal dish to be steamed till cooked.
Malaysia
ICH Materials 48
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Traditional Food Preservation Methods⁃ Toni Kora (Fermented Grated Coconut)
Different parts of Fiji, have different methods of preparing Kora. \nFor the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. \nSome parts of Fiji use nylon sacks for storing grated coconut before placing in sea.\nSea water helps soften the grated coconut and add salt to the mixture. \nAt low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. \nIt is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants. \n
Fiji -
Traditional Food Preservation Methods⁃ Toni Kora (Fermented Grated Coconut)
In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. \n\nIt tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. \n\nIt is a source of income to most families in maritime islands and coastal areas.\n\nThe health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others. \n
Fiji
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Sakosakodrauna, a dessert from Nabuna, Koro, Lomaiviti, Fiji
Sakosakodrau, a dessert from Nabuna village, Koro Island, Lomaiviti, Fiji. \n\nThe SAKOSAKO DRAUNA is a food tradition expression by the Naduruvesi sub-clan in Nabuna Village. It is a food dessert made from dalo (Colocasia esculenta) and coconut milk. The uniqueness of it is such that the dessert have a whole green dalo plant, the root of it is cooked while the whole plant is still in its raw state and uncooked.
Fiji 2018 -
Kosrae (FSM) ICH: Local Food Preparation
Local Food preparation refers to process of harvesting through subsistence, the tools created for food preparation (such as that of fafa), and the preparation itself involves many people working together. Preparing fafa is important for many special occasions and is only carried out by men with clean hands; therefore, the men cannot have another job which would be considered unclean. Fafa comes in many different forms, including fafa fiti (pounded taro balls with a toasted coconut sweet sauce) also called sranomtuh (the pounded fafa with the sugarcane mixed with coconut milk), erah (pounded soft taro with banana and coconut cream fat solidifies around making a thin shell), srono kutak (srono-piece or part of it, kutak is soft taro, pahsruk is hard taro, it is a type of fafa that does not require water, hard working fafa, not mix. It’s difficult to pound and is very sticky), suklac (type of fafa made of bananas and taro and is purple in color), fafa spirit, also known as fafa ngun (spirit, like a ghost, something translucent and you cannot really see), fafa pot, likasringsring, among others (refer to sarfert). Some food preparation is according to the moon calendar. For example, planting and harvesting any crops during full moon is the best time. The texture of the soil is ideal during this time. Sometimes even the first three days of full moon. Torch fishing or molok (an animal for eating) is best done during full moon.
Micronesia 2020
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ICH Courier Vol.45 Oral Tradition of The Asia-Pacific Communities
Oral tradition consists of diverse narratives. It is passed on by word of mouth as everyday wisdom and transmitted through the generations. After that, it becomes infused in a region’s history, philosophy, and way of life, thus forming the foundation for a community’s knowledge systems. This volume introduces traditional tales in Sri Lanka, Palau, Kyrgyzstan, and Vietnam.
South Korea 2020 -
International Forum on Unlocking the Potential of Tertiary Education for ICH Safeguarding
ICHCAP hosted an international forum, ‘Unlocking the Potential of Tertiary Education for ICH Safeguarding’ on 17 July in Seoul, Republic of Korea, in cooperation with UNESCO Bangkok Office and the Korea National University of Cultural Heritage.\n\nICH education experts from twelve Asia-Pacific countries attended the forum to discuss the main subjects of ICH education in universities in the Asia-Pacific region and community-based approaches for ICH safeguarding. Participating experts shared ICH-related curricula of regional universities and discussed the roles and importance of tertiary education institutions in the safeguarding of ICH through community-based curriculums.
South Korea 2018
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Safeguarding Intangible Heritage through Tertiary Education in Andhra Pradesh, IndiaTelugu language is the mother tongue for carriers and transmitters in safeguarding the Intangible Heritage of the Telugu people. We have come up with an interdisciplinary and innovative educational programming that safeguards our intangible heritage of over 53.6 million people in Andhra Pradesh (AP). Our higher educational programming cuts across the five domains delineated in the 2003 ICH Convention of UNESCO. It is an integral part of a systematic safeguarding plan that is unique. I will introduce the framework that enables us to bring together the teaching of intangible heritage in a linguistic environment through six tertiary educational institutions for the Telugu speaking people. I am responsible for the curricula, pedagogy, employment of carriers and transmitters as teachers and performance education in all the six colleges. \n\nWe also address the interface between intangible heritage and language through higher education. Moreover, I will also reflect on my own engagement as a carrier and transmitter of theatre traditions of the Telugu people. My conclusion would advocate that we need to think in new and innovative ways for safeguarding the rich diversity of the intangible heritage of humanity. Our innovative tertiary education programming provides a feasible role model.Year2018NationIndia
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SUBTLE FERMENT: PUTO, TRADITIONAL FILIPINO RICE CAKEAt first reckoning, puto, a traditional Filipino rice cake, may not seem to fall into the category of fermented food. But a whiff of it or a bite reveals a very slight but pleasantly sour taste, with a subtle tinge of alcohol. After all, proper puto is made of fermented rice. It is “cooked” twice, first fireless by fermentation, then over fire as steaming.Year2013NationSouth Korea