Use of moderate flames to heat the lachhu/lac.

The Custom of “Dismantling the Kitchen” is a passed down practice by women after giving birth to look after their health and to forgo the abstinence ties during the abstention period of 40 days or 44 days. The community calls it as abstinence or ‘heat one self’ (Berdiang) period which means the said women are to rest from doing their normal household chores that may affect their health. The period too can discipline the mothers by taking nutritional food and to manage one self so that to be continually healthy. According to the Terengganu community, the Berdiang is a process to heat the mother’s body, cleanse the dirty blood, stimulate blood flow and shrink the womb. The mother who has just given birth lie down on a sleeping bed of which underneath it is placed a heated stove filled with firewood and charcoal. This heat is needed to heat up the body, shrink the womb and to dispel dirty blood. The ingredients for this ceremony are rice flour, water, lime, raw thread and woven coconut leaves that are blessed before hand by the midwife. The flour is to heal any illness that might be inside the mother’s body. All these ingredients are used to bathe the mother, the baby and all the equipment used during the abstention period like the stove, sleeping bed and wrapping cloth. The sleeping bed and stove will then be dismantled after the ceremony. The next process is the Forgoing Ceremony that is to release the official tie between the mother and the midwife. The ingredients are woven coconut leaves and raw thread. The woven coconut leaves are placed on the mother’s head and then pulled accompanied with prayers and mantras. The raw thread are wrapped around the body from the head down to the feet and then removed from the body. The end of this ceremony marks the end of the official tie between the mother and the midwife. They have been released from the abstention period and given the ‘healer’ against any threats or evil ‘wind’. This custom is believed to avoid the mother from getting body illness or illness of the nerve in future. It is also believed that it can avoid disturbances from evil elements within the surrounding during abstinence that might return to disturb both mother and baby. This ceremony is indirectly giving the mother a chance to appreciate the midwife’s service in managing both mother and baby during the abstinence period. This custom can still be practiced even if the midwife was not the one receiving the baby and the mother did not undergo the heating up process. If the newly-given birth mother who is released from hospital requests the service of the midwife during the abstention period, then indirectly there established a tie between the mother and the midwife. As such, to release this official tie then the custom of ‘dismantling the kitchen’ needs to be conducted.

Jaggery (Htan Nyat) is very important sweet food stuff in Myanmar which is boiled the toddy palm sap(Htan Yee) so that can be made solid jaggery.It's colour ranges from yellow to brown.Toddy palm tree(Htan Pin) are growing especially in Rural Area of Central Dry Zone of Myanmar such as Mandalay Region, Magway Region and Sagaing Region.The jaggery production can be found as the traditional production in most villages from Kyauk Pa Daung, Myin Gyan, Taung Thar, We Laung, Ye Sa Gyo, Pa Kok Ku, Meik Ti La, Poppa, Bagan and Nyaung Oo township. Other growing areas of Toddy palm tree(Htan Pin) are Lower Myanmar such as Tha Nin Thar Yi Region, Ayeyarwady Region, Dawei, Yebyu, Thaton Districts.\nHere, I would like to express about a traditional jaggery production from Zee O village. Zee O village located in Myay Thin Twin Group,Nyaung Oo Township in Mandalay Region. It locates on the south of Old Bagan and about 25km from Nyaung Oo city. For their seasonal livelihood, they pratice traditional way of jaggery making process through their ancestors for long time ago. Among 200 households of Zee O village, 100 are doing jaggery production. We can see the jaggery production as traditional food for their economic life.\nAccording to the different region, collection time of the toddy palm sap(Htan Yee) is not same. In Zee O village, the sap from male toddy palm (Htan Pho) can only be collected from February to June and the sap from female toddy palm (Htan Ma) can only be collected from April to September. nTo collect sap from the toddy tree,the toddy palm climber uses special tools such as small ladder (Yin Swee) fixed to the upper part of a toddy tree and portable ladder (Yin Htaung) used in connection with the fixed ladder and etc. The work of collecting to sap starts early in the morning. The toddy climber climbs the toddy tree via special ladder attached to its trunk and brings down the pots that have filled with the toddy palm sap overnight, replacing them with empty pots at noon.\nFirst of all,heat the pots(Myu Oe) with dry the toddy palm leaves. Afer heating,the pot are roped.And then,poured the slaked lime into the pot. The one of the important things of the toddy climber is the knife(Dar Hnee) which is needed to sharp.\nSo,the toddy climber grinds the knife before his functions. The toddy climbers of Zee O village are distinct from other places of the toddy climbers. For testing knife is sharp, he cut his hairs himself. And then,he carries about ten pots(Myu Oe) with shoulder-yoke and the sharp knife attached to his waist and goes to the toddy palm trees.\nThere are two ways of collecting toddy juice(Htan Yee) depends on male and female toddy tree. A bit of wood(Ka Laing) is wedged into the top of the toddy palm tree to provide seating while he cuts the flower clusters. When the toddy-udders(Htan Nosh) of male tree become blossom, the climber has to clip the toddy-udders toddy-udders with wooden stick or pounding soften that can get much toddy sap. After that,the toddy climber tied nine or twelve toddy-udders cutting for sap into the pots.\nToddy farmer cut female toddy palm's stalks that have fruits for sap collection. He pounds the base of toddy palm's stalk with a small iron hammer (Zauk Khauk). Toddy farmer slice a little to each fruit to collect toddy sap.\nThe sap has to be filtered leaving behind the sediment of lime(Hton Yee Kyi) is put into a stainless steel boiling pan and boiled for about 45 minutes. According to the different region,the kilns for boiling toddy palm sap are different types.In Zee O village, the kilns are made by digging into the ground so that can work for five boiling pans at the same time. While the sap are boiling, the worker has to stir with flat wooden laddle continuously and also has to be added the seeds or powder of castor oil plant so that it cannot be split into the ground. The boiling and stirring has to be continued to get the suitable condition for moulding of toddy palm syrup was obtained. After that, toddy palm syrup was cooled to make granules by hands. Then,it is also dried for about 15 minutes and jaggery is obtained. nAfter that, export jaggery to the buying centre. The buying centre has to put out to dry with the sun. And then,prepare to trade other regions. Especially, Zee O village trade with Nyaung Oo township and Yangon region.\nThere are some animals to disturb the jaggery production such as mouses,squirrels,butterflies, bats,ants,crows and so on. They suck toddy sap,bite the pot's rope and fruit clusters,throw away faeces into the pot.\nJaggery is completely organic without any chemicals.It is used for Myanmar traditional food such as Mont-lone-yay-paw, Mont-lat-saung,Mont-kywe-thae,Thar-ku-yoo,Mont-lat-kout; etc.\nThere has many nutritional values of jaggery. They are protein, fat, carbonhydrate, energy, calcium, phosphorus, iron, mineral, carotine,vitamin and so on.In medical benefits, jaggery treats cold and cough,purified blood,relieves bone and joint pain,strengthens immunity etc.So,jaggery(Htan Nyat) is very useful for snack and traditional medicine.

In several rural communities of Timor-Leste, Tuku-Osan—meaning “iron striking” or traditional blacksmithing—remains a respected livelihood and cultural craft. Practitioners, often known as tukun-besi (blacksmiths), transform scrap metal into ritual accessories and functional tools using simple, locally made equipment: a small furnace, a bellows typically fashioned from bamboo or wood, hammers, anvils, and chisels.\n\nThis blacksmithing tradition is not just about utility but also ceremony. Items created include decorative arm rings (li’uli’u), ritual knives, and symbolic metal accessories worn during important events like weddings, funerals, and traditional dances. These artifacts often serve as markers of identity, social status, or ancestral ties.\n\nApprenticeship usually begins at home, with young boys observing and gradually assisting their fathers or uncles in forging metal. Mastery takes years and involves not only technical skill but knowledge of the symbolic meanings tied to each object. For instance, some blades or tools are believed to possess protective properties or spiritual significance, especially when used during sacred rituals or by lia-nain (custom custodians).\n\nThe process itself requires intense physical labor and patience. The blacksmith begins by heating pieces of iron until they are malleable, then striking them repeatedly on an anvil to shape them. The rhythmic clanging of hammer against metal is accompanied by puffs of smoke from the wood-fired furnace—an image that recalls generations of artisans practicing the same technique.\n\nWhile modern materials and factory tools have reduced the demand for handmade ironwork, many rural communities continue to commission traditional blacksmiths for ceremonial needs. These craftspeople are regarded as keepers of ancestral knowledge, and their work is vital to ensuring that elements of Timorese identity endure in tangible form.

ICH Courier is the quarterly magazine on ICH in the Asia-Pacific region issued by ICHCAP since 2009. Every issue has its own theme under the title of the Windows to ICH, and the theme of the Vol 32 is 'Lacquerware Arts.'

This book explores creative and historical traditional food of the world through the articles provided by sixteen authors from different countries. Food is a critical element in human life and is intimately linked to the history and identity of individuals and communities. Traditional food and food ways of a community, region, or an ethnic group have become unique practices through close interactions reflecting the diverse features of the community, including the natural environment, society, politics, economy, and culture. Traditional food and food ways are then firmly embedded in the community while they are transmitted, adapted, and recreated across generations. As such, traditional food is an indispensable element in communal life and is the root of life. This book presents information on ICH reflected in traditional food and allows readers to explore the intangible value of traditional food through historical backgrounds and stories concerning the food.