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Ceremonial Keşkek tradition
Ensuring solidarity and collective identity, national and religious holidays, celebrations, feasts, commemorations are of great significance as regards to social values. The providers, the distribution and the consumption of the food are strictly determined on these special days. Traditional ceremonial keşkek is one of the social practices which sustain its significance from the past to our present day. Keşkek tradition is practiced at circumcisions, wedding ceremonies, religious holidays such as, Ramadans, sacrifice Aid, Muharram Month (first month of the Islamic calendar), charities, pilgrimage feast, prayers for the rain, Mevlid (Islamic poetry reading), Hıdrellez (a kind of seasonal celebration) and similar practices. Preparation and consumption process of keşkek bears a collective character. Particularly in village communities, preparation of ingredients and cooking process of keşkek are actualized through collective work. The villagers contribute to keşkek ceremony by providing the ingredients and participate in cooking process. Wheat and meat are the basic ingredients of keşkek. The main ingredients are provided by the household on special days for the family and the dwellers of the village provide the work force if needed. The wheat for keşkek, of an amount proportional with the number of participants, is washed with prayers a day before the wedding ceremony. Accompanied by davul-zurna (traditional Turkish musical instruments) the wheat is carried carefully to a large stone mortar. The wheat is hulled on the large stone mortars by two or four persons using gavels in a fixed rhythm. The rhythmic sound is a sign for the start of wedding ceremony. The hulled wheat is one of the main ingredients of keşkek to be prepared on the wedding morning. Meat is the other main ingredient for keşkek. Cooking keşkek requires specialized knowledge therefore it is carried out by experienced persons called ""keşkekçi"" (keşkek maker). Keşkekçis are trained in a master-apprentice tradition. Cooks and his assistants in charge of keşkek cooking start the preparations at early hours in the morning of the day before the ceremony. As weddings - the primary occasions for ceremonial keşkek tradition – are usually held during summer or early autumn, keşkek is usually cooked outdoors. Requiring a long-lasting source of heat, keşkek is cooked in large copper cauldrons, the bottom of which is smeared with ash to protect it before being put on a big open fire. Hulled wheat, chunks of meat on the bone, onions, spices, water and oil are all put together in the cauldron. It is important to maintain the heat at a certain temperature while cooking. Therefore, cook and the assistants take turns to maintain the cooking process as desired until morning. Watching the heat and preparation of the side dishes to be served with keşkek last all night long. This night spent around the keşkek is full of stories, friendly talks and jokes. The cook checks the keşkek cauldron in the morning of the wedding day. Towards noon, the most important phase of the keşkek tradition takes place. The strongest of the village youth, who were previously chosen for ‘keşkek dövme (keşkek beating)’, are called in to ‘beat’the keşkek with a wooden tool which can be named as ağaç kepçe (wooden ladle) tokmak (gavel), çomça or şişe. This is in a way a mashing process. The rhythm while hulling the wheat goes on during the beating process as well. The wooden tools are used in a rhythmic order. The beating process of keşkek attracts great interest among the crowds. To motivate the beating youth, the crowd cheers and sings folk songs. During the beating, one or two persons apart from the beating youth take the bones out with a special kind of tongs. The neighboring towns and villages are invited and keşkek is collectively consumed in the ceremony premises (courtyard of mosque for religious holidays, bride’s or groom’s house on wedding days, a sacred venue for charities and hıdrellez). Prayers are uttered before and after the feast. The pots and pans used during ceremony are collectively washed. A special set of equipments are necessary for the preparation of keşkek. The stone mortar, a collectively owned product of particular craftsmanship, a copper cauldron made especially for such ceremonies and tinned regularly. Hand made ladles and gavels made of wood are among the most important tangible elements of the keşkek tradition. The most significant aspect of the tradition is unifying all people in this ceremony regardless of age, ethnic origin, gender and culture even being invited or not. The hosts of the ceremony check whether all the guests are at the dining table for keşkek. Each person attending to keşkek ceremony is considered as an element of this cultural environment. All individuals within the community through participating in such a ceremonial event have a sense of belonging. This ‘sense of belonging’ reflects itself with the common expression ‘our keşkek is better’, which is a bare evidence of considering keşkek as an important element of cultural heritage. Keşkek ceremony should be practiced with all the components of the tradition or else it loses its traditional aspect for the bearers. In Zonguldak-Ereğli on the west coast of Black sea Region, there is a village named ‘Keşkek’. People from the neighboring villages go to this village, which is a developed locality among the surrounding places, in order to worship on Holy Friday and the visitors are served keşkek there. This clearly explains why the village is called ‘Keşkek’. The villagers see keşkek as a major part of their cultural identity and they are glad to have the name keşkek for their village. Today, this ceremonial tradition, through organizing keşkek festivals and festivities has been preserved by the intimate efforts of city and district municipalities and the hemşeri (locality fellowship) associations, founded by fellow citizens for creating a kind of solidarity. It is observed in these occasions unifying aspects of ceremonial keşkek tradition continues in the cities as well. Preservation of this tradition in the cities is particularly important in terms of how much this tradition is embraced by the communities concerned.

Turkey 2011

Traditional knowledge related to the Kyrgyz ornaments
The ornament adorns all the objects surrounding the Kyrgyz from the moment of birth to the end of life. Nowadays, ornaments are very popular and used not only for decorating yurts and utensils but also for festive attires, jewelry, and souvenirs. Kyrgyz gave the patterns their own names identifying them with elements of their own and surroundings in the world around them. The shape of the symbols has reached us through the ages, almost unchanged. Kyrgyz ornaments include simple geometrical symbols, floral patterns, images of animals (both living and fantastic), nature, and stylized images of people. One of the most popular patterns are: ram’s horns, which repeats the image of this animal and represents prosperity or Umai ene, winged woman with a child, a spirit that represents fertility and protects mothers and babies. There are several types of Kyrgyz ornamental patterns: 1.\tPatterns symbolizing landscapes and other natural objects and processes such as Earth, a spring, eternal movement, Sun, Venus, star constellations, day and night, equinox; 2.\tPatterns symbolizing elements of animal kingdom such as raven claw, goose foot, ram horns, goat horns, a bird wing, a dog tail; 3.\tPatterns symbolizing elements of flora such as almond, clover, pomegranate, tulip; 4.\tPatterns symbolizing household objects as a comb, a lock, tip of a knife, köökör, a vessel for fermented milk; 5.\tPatterns with anthropomorphic elements.

#ornaments #patterns #symbols

Kyrgyzstan

Traditional knowledge related to making of ‘Besh barmak’
Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.

#food #lamb #meat #broth #noodle #cuisine

Kyrgyzstan

Sopang Cake
Kuih Sopang is made of banana, glutinous rice flour, coconut milk, palm sugar, and salt, with grated coconut filling. This cake is so named in conjunction with a town called Sepang in Negeri Sembilan but pronounced as “Sopang” in the state’s local dialect. Blend well the mashed banana with the glutinous rice flour. Add in the coconut milk a little at a time and a little salt till the mixture thickens and blends well. Take a little bit of dough, shape into a small ball, insert in the filling and then reshape into an oval. Fry the cake using a low heat to ensure the filling and the cake’s skin are cooked.

#food #dish #banana #glutinous rice #flour #coconut milk #palm #sugar #salt

Malaysia

Traditional knowledge related to making of ‘Besh barmak’
Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.

#food #lamb #meat #broth #noodle #cuisine

Kyrgyzstan

Sopang Cake
Kuih Sopang is made of banana, glutinous rice flour, coconut milk, palm sugar, and salt, with grated coconut filling. This cake is so named in conjunction with a town called Sepang in Negeri Sembilan but pronounced as “Sopang” in the state’s local dialect. Blend well the mashed banana with the glutinous rice flour. Add in the coconut milk a little at a time and a little salt till the mixture thickens and blends well. Take a little bit of dough, shape into a small ball, insert in the filling and then reshape into an oval. Fry the cake using a low heat to ensure the filling and the cake’s skin are cooked.

#food #dish #banana #glutinous rice #flour #coconut milk #palm #sugar #salt

Malaysia

Navruz
Navruz is an ancient and widespread holiday in Tajikistan, and it is celebrated on the vernal equinox, the beginning of the solar year and the new year according to the Iranian calendar, as well as calendars of several other nationalities. Navruz traditionally celebrates the awakening of nature and the beginning of agricultural work.

#new year #solar calendar #spring #celebration #feast #central asia #song #dishes #sumalak #festivals #performances #folk games #competitions #rituals #custom #festival

Tajikistan

Sindi shoemaker
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Pakistan

Tajikistan Naburz and children's highlight
Representative List of the Intangible Cultural Heritage of Humanity, 2016 Navruz is celebrated in Iranian cultures such as Tajikistan. As it is a happy festive day to welcome the spring after the long winter, the children enjoy various games. This video shows the children at play. Girls wear traditional Tajik costumes, and boys wear formal clothes while playing games like pebꠓble tossing and catching, kite flying, stick tossing, skipping rope, hacky sack, arm wrestling, swinging, breaking eggs. They also sing, allowing viewers to also feel cheerfulness of a festive day and become quite comfortable.\nLabchang, a musical instrument known from ancient times, received its name because it is placed between the lips and is played by a finger. Some old people in a few areas of Tajikistan continue to play labchang, so the art of playing has almost disappeared. The young generation generally doesn’t even now about the instrument. This film is dedicated to the methods of play on various types of labchangs in different parts of Tajikistan.\nVarious dance forms are performed in relation to nature throughout Tajikistan. The dances are varied, mainly having an imitating character. Performed by folk artists, the dances are transferred from generation to generation. Some of the rare dances are gone with their performers. The Pamiri people perform a rare mourning dance that is currently performed only in Bartang Valley and is on the verge of disappearances. Other dance forms are being revived day by day.

#new year #solar calendar #spring #celebration #feast #central asia #song #dishes #sumalak #festivals #performances #folk genre #competitions #rituals #custom #festival

Tajikistan 2017

Tajikistan Naburz and children's highlight
Representative List of the Intangible Cultural Heritage of Humanity, 2016 Navruz is celebrated in Iranian cultures such as Tajikistan. As it is a happy festive day to welcome the spring after the long winter, the children enjoy various games. This video shows the children at play. Girls wear traditional Tajik costumes, and boys wear formal clothes while playing games like pebꠓble tossing and catching, kite flying, stick tossing, skipping rope, hacky sack, arm wrestling, swinging, breaking eggs. They also sing, allowing viewers to also feel cheerfulness of a festive day and become quite comfortable.\nLabchang, a musical instrument known from ancient times, received its name because it is placed between the lips and is played by a finger. Some old people in a few areas of Tajikistan continue to play labchang, so the art of playing has almost disappeared. The young generation generally doesn’t even now about the instrument. This film is dedicated to the methods of play on various types of labchangs in different parts of Tajikistan.\nVarious dance forms are performed in relation to nature throughout Tajikistan. The dances are varied, mainly having an imitating character. Performed by folk artists, the dances are transferred from generation to generation. Some of the rare dances are gone with their performers. The Pamiri people perform a rare mourning dance that is currently performed only in Bartang Valley and is on the verge of disappearances. Other dance forms are being revived day by day.

#new year #solar calendar #spring #celebration #feast #central asia #song #dishes #sumalak #festivals #performances #folk genre #competitions #rituals #custom #festival

Tajikistan 2017

Kosrae (FSM) ICH: Weaving and Local House
There are many forms of weaving and many items which can be woven on Kosrae. These include the weave mat (kiaka otwot), fan (pal), basket (fotoh), thatch on the ridge of the roof of a house using coconut fronds (sraho), fahsuh (weaving thatch roof using Nypa palm used only), among others. Kosraean warp-striping weaving may be considered unique among weaving cultures due to its complexity. \n\nThe Kosraean word for weaving depends on the item being woven. There exists a variety of woven items which served as currency, reinforced family ties and other relationships, as well as honor. In some cases, a chant may be shared to ensure a girl’s future in weaving. In the past and on contemporary Kosrae, weaving can be found in the preparation of food baskets for funerals, fishing baskets worn on waist of women fishing in the lagoons, loom-weaving for belts (tol), thatch roofing, hats, and cordage for example. \n\nThere can be at least three known types of baskets important in food preparation: fusanie, in the form of a star and used in storing fafa, (2) usanie kapiel or fusanie sa nu which is a larger form of the previous one and woven from young coconut leaves, and (3) kuumpäl which is a kind of basket with handles made of coconut fronds and named after the woven plate. Weaving served not only a function but can be considered a marker of the past. One particular kind of cord can be called nosunap, named after the god Nosunap (also spelled Nasrunsiap or Nazuenziap). \n\nKosrae used to be one of the largest consumers of sinnet cord, suggesting significant movement. This is consistent with oral histories collected in the recent past which connected Kosraeans all the way to Satawal and Puluwat. Among the most common materials for weaving, banal fiber, hibiscus, and pandanaus stand out as the materials of choice. The preparation for each material depends on the item to be woven. While banana fibers may be most common, the hibiscus fiber is easier to dye. Dyes for strands of weaving materials may come from terminal leaves, certain types of mud, and mangrove calyx (black), turmeric (yellow), banana suckers (blue), or marinade citrijolia (red). Of these colors, red was the most prized. The preparation of weaving materials can be lengthy, depending on the plant. The hibiscus fiber needs soaking in sea water for several days while the banana fibers need to dry in the sun and then each fiber is separated into thinner strands. Elders on contemporary Kosrae continue to practice weaving for it serves many uses.\n\nCarving : Carving in Kosraean culture is carried out by the mukul (men). They carve many items, including tok yot (stone fafa pounder), tok sak (wooden pounder for taro and banana for a dish called ainpat), tah (an axe for cutting breadfruit), fuhfak (for wooden handle of an axe used for firewood), oak (canoes), tuhp in fafa (wooden tray shaped like a boat used for presenting fafa), and mwe ahryahr (wooden spoons of many types including long or short or flat ones). The laklak (outrigger of a canoe) is another item which needs to be carved. Carving of toys and wooden sculptures. Oars that are carved along with the canoes.\nBuilding Local House : There are many kinds of houses which can be built using Kosraean methods, including in um (a cooking house), imun oak (canoe house), and iwen monglac (local resting house). Building a local house has always been a community effort, even today; although, of the heavier work is done by the mukul (men) and the weaving for the thatch on the roof is carried out by the muhtacn (women). The mukul will go into the forest to obtain materials from the forest and sometimes from mangroves, depending the type of wood needed for a particular type of house. There are five main sizes of wood needed to build a house and ten parts of the house requiring these five sizes of wood. The sru (posts) are the largest size and heavy. Moving them may be accompanied with a work chant which serves as motivation in lifting, moving, or pulling of the heavy objects. The next size includes kaclacp, lala, and ohl. The kaclacp and lala supports the ohl, which sets the height of the house. The next size wood is used for pokwuhsr (trusses). The next size smaller is used for sahkpahsr (rafters) and folo (beams). The smallest size are for the kwesrihk which is only for thatch roofing (it is where the thatch can be attached) and sukunum which is placed to support the thatch from the bottom. Cutting down the trees is according to the Kosraean moon calendar as is moving the logs from one part of the island to another to use the logs. Paksak (literally, floating of objects) refers to the right time to move the log from one place to another using rivers or channels. This is dependent on the tide. This practice existed because transportation was not available during that time so they usually cut down these big logs and used the chant to get the log to the shoreline and then move the log in the process of paksak to its new location.

Micronesia 2020

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