The obligatory ritual for all men, marking adulthood, is usually held from the end of winter to the end of January of the following year. If the person dies before the ceremony, the family will do it before the funeral. Usually there are 3 levels: 3, 7 and 12 lights. The shaman presides over the ceremony with an interplay of musical instruments, costumes, and offerings. It includes a lot of rituals according to the process: Presenting ceremony of the person receiving the ceremony, Ceremony of giving and lowering of lamps, Ceremony of naming of Dharma names, Ceremony of delivering the sound of soldiers and rice to feed the army, Ceremony of crossing the bridge, Ceremony of granting worshiping tools, The ceremony of imparting the magic power, the ceremony of worshiping the sun god, the ceremony of red silk, also known as the second wedding ceremony, the ceremony of worshiping the rice souls, the ceremony of visiting heaven or the second birth ceremony, the Ascension Ceremony.

Kimchi is a vegetable dish which is made by seasoning various vegetables or wild edible greens with spices, fruits, meat, fish or fermented seafood before undergoing lactic fermentation. In this course, tastes of the ingredients blend well producing a unique flavour. The tradition of Kimchi-making dates back to the 10th century and it has hundreds of variants. As rice typifies the staple food of the Koreans, so does Kimchi, the Korean’s side dish. It is served not only at every meal but also on special occasions such as weddings, holidays, birthday parties and memorial services for the deceased as well as state banquets. The daily consumption of Kimchi by Koreans is great in amount. Each Kimchi variant differs in ingredients and recipes according to seasons and localities. It has remarkable nutrition values as well. Koreans take it for granted that they help each other in Kimchi-making among neighbours, relatives or workplace colleagues. In this practice they boast their Kimchi, give advices on skills and congratulate each other on their successful Kimchi-making.

North Korea 2015

Buklog is an elaborate thanksgiving ritual system of the Subanen, which has several attendant rituals. It is noted for its elevated structure with a highly flexible platform, which serves as a sacred and social space for rituals and the community dance. It is open for all members of the community, and those outside the community are also welcomed in most of its rituals. The Buklog has mythic origins and is mentioned in age-old epics. Until today, it performs both communal and integrative functions. The Subanen’s economic, social, political, cultural and ritual lives intertwine to constitute a single system, motivated by shared tenets of cultural survival —consulting the spirits, working with nature, and sharing with others. The Buklog is planned by the head of a host family, usually a village chief called ‘timuay,’ to appease and express gratitude to the spirits for many reasons such as a bountiful harvest, recovery from sickness or calamity, or acknowledgement of a new leader. The Subanen’s deep sense of spirituality is affirmed in the Buklog, where a representation of Dwata Magbabaya, the supreme god, as Apu Usog (the great ancestor), joins the community. The attendant rituals ensure harmony among members of a family, clan and the community, as well as among the human, natural, and spirit worlds. Harmony is requisite to the success of the Buklog, an indication of a socially cohesive community. The attendant rituals are the ‘sinulampong,’ which signifies the community’s readiness to hold the Buklog and to ask permission from the spirits to gather materials from the forest; the ‘sangat’, to maintain the balance in the spirit world through coin offerings; the ‘panmalwasan,’ where spirits of the departed are invited to the feast; and the ‘gampang’ and ‘gilet,’ to invoke spirits of the water and land. ‘Giloy,’ chants of praise; music; and dance are performed all throughout the ritual system, functioning not only for entertainment, but to embody the aesthetic aspects of Subanen life and to substantiate their spirituality. The community then starts the construction of an elevated wooden structure called the Buklog, where the system derives its name. At the center of the platform, a single pole called ‘petaw’ is installed to hit a hollowed-out log called ‘dulugan.’ While dancing on the flexible platform, the structure resonates with a sound believed to please the spirits and signify the culmination of the festivity. The ‘dulugan’ is the Buklog’s musical icon and serves as aural embodiment of Subanen’s cosmology. The final ritual of the Buklog, called ‘giti-an,’ is done on the platform, where the rules for the celebration are expressed and the spirits start to commune with the people. This is followed by a community dance called ‘gbat’, a moment marked by joy and excitement resulting from the renewal of spiritual and social relationships within the community. All community members, regardless of age, gender, social status, education, and level of mental and physical capability, are encouraged to join the rituals and festivity, which last for several days. Through the Buklog, the Subanen indigenous secret knowledge is respected, preserved and transmitted. The ritual system remains the most compelling cultural marker of the Subanen’s individual and collective identity and the strongest unifying force of the community.

Philippines 2019

Oshi Palav (pilaf) is a kind of traditional meal of the Tajik people, which is prepared regularly at homes and in celebrations, rituals, gatherings. In dining rooms, national restaurants and tea-houses the Oshi Palav is everyday favourite meal of Tajik people. The Oshi Palav is prepared from carrot, rice, meat (beef, lamb, chicken), oil, onion and water in a big pot. For better flavor, cooks add some peas, saffron, garlic, caraway seeds, pepper and barberry. During the centuries Tajik people created different kinds of this meal, like "Oshi yak ba yak", "Palavi toki", "Oshi devzira", "Bedonapalav" and etc. up to 200 kinds of the element. In traditional Tajik culture there are many customs, rituals, celebrations and social gatherings dedicated specially to the element in which participate a big number of people, for example, the rituals "maslihat-oshi" (osh for advices), "sabzirezakunon" (cutting carrot rite), "oshi nahor" (morning osh), "oshi zanho" (osh for women), "oshi harifona" (osh of friends), "oshi gapkhuri" (osh with talking) and etc. The Oshi Palav in such gatherings and rituals brings people together and has the character of social integration and unity. People of Tajikistan recognize the Oshi Palav as a part of their traditional cultural heritage and call that as "King of meals". There are many stories, legends, folksongs, proverbs and other folklore texts regarding the element, which show the importance of the element among people. Also the element created many kinds of folk dance with plate, imitating the Oshi Palav cooking, which are played by folklore dance groups.

Tajikistan 2016