ALL
traditional pots
ICH Elements 9
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Fijian Pottery from Nakoro Village, Noikoro District of Nadroga Province
About 3000 years ago, a group of highly mobile ocean-going foragers arrived in Fiji from the west, bringing with them a distinctive pottery tradition that archaeologists now call Lapita. Although pottery styles and decoration have changed over time, the art of pottery-making has persisted in the Fiji islands to the present day. The village of Nakoro in Noikoro district, central Vitilevu is located at least 20 miles from the nearest village in Tholo West. In the Fijian village of Nakoro, traditional pottery-making was used in barter in former times. It is still bartered to- day, but to a very limited extent. An elongated form of kuro (cooking pot) has been exchanged for mats with some people of Tholo West. Noikoro is famous for its elongated cooking pot. Clay deposits vary from district to district. In Nadroga, terracotta clay is at foot level or found on river banks. The cleaning of clay differs from one district to another. In Noikoro, male assistance is needed, as clay has to be carried on horseback. The clay deposit is in Vusu, an old village site about one and a half miles away from the present village.
Fiji -
Ramman, religious festival and ritual theatre of the Garhwal Himalayas, India
The Ramman is a form of traditional ritual theatre celebrated every year in the courtyard of the temple of Bhumiyal Devta situated in Saloor Dungra Village in Painkhanda valley of Chamoli district, Uttarakhand, India. The village deity of Saloor Dungra is Bhumichetrapal, also known as Bhumiyal Devta. Historical accounts of the preexisting tradition are available since 1911. In the Hindu month, Baisakh (April-May), on the sankranti day, Bhumiyal Devta comes out in a procession to the temple. On the second day of the festival, people offer hariyali (sprouted barley plants), to the deity, which has ecological reference. Every day, the Bhumiyal Devta takes a round of the village. The main components of the masked performance are as follows: ▶Celestial Aspect -Dance of Ganesh-Kalinki (Parvati) -The dance of Sun God: Enactment of creation-myth and birth of Brahma and Ganesh. -Bur Deva (Narad): Rani-Radhika dance. -Bur Deva Raja dances along with Gopi Chand (Sri Krishna) and Rani Radhika (Gopis) on different beats and gestures. ▶Temporal Mwar-Mwarin Dance: The dance shows the travails of the buffalo herders in their hazardous journey through the jungle to the hills. A tiger is shown attacking and injuring the Mwar. Baniya-Baniyain Nritya (Dance of the Trader-Couple): It shows hardships of the common people. The episode shows robbers attacking and looting the merchant couple. ▶Performance The performance then shifts towards the enactment of the local Ramkatha, the core Rama story. Episodes from Rama’s life are sung. The dance is performed on 18 different beats yielding a total 324 beats and steps. The episodes enacted and sung are: -Ram-Lakshman’s visit to Janakpur -Sita’s Swyamwar -Hanuman Milan (Meeting with Hanuman) -Swarna Mrig Vadh (killing of the Golden deer) -Sita Haran (Abduction of Sita) -Lanka Dahan (Burning of Lanka) -Raj Tilak (Coronation ) There are other dances and episodes like Maal Nritya, Koorjogi and Narsingh Pattar Nritya. ▶Historical Aspect -Maal Nritya: Rama story is followed by the historical battle between the Gurkhas of Nepal and the local Garhwalis. Two dancers carrying weapons move on to the central performing arena, enacting a battle scene. They are comical in looks, attire and gestures. -Maal artists are four in number, two red and two white, respectively representing the Gorkhas and the Garhwalis. It is mandatory to have a red Maal from the Kunwar caste of the Rot hamlet, Saloor village, as it is believed that this hamlet supported the Gorkhas. The other three are selected by the Gram Panchas. One white Maal each is chosen from the twin villages and the remaining red Maal comes from village Dungra. This performance manifests past valour and bravery, sums up the total religious and aesthetic experience of the community, and renegotiates its identity and place in the bigger cosmic drama every year. ▶Ecological Aspect Ramman is an agrarian festival in celebration of ties between man, nature and the divine. Maize and barley seeds, sprouted in ritual pots, are offered to Bhumiyal Devta who, in turn, promises prosperity to all, including agricultural yield and forest produce. -Koorjogi: This episode is of immense ecological relevance. Various harmful weeds (koor) in the village fields are pulled out by Koorjogi (character who carries a sack full of these weeds). One of the most joyous moments in the series is throwing thorny weeds on each other, creating a mayhem of goodwill and merriment, establishing a sense of community and harmony. -Make-up of Artists: The Ramman performance involves use of masks and make-up using sheep’s wool, honey, vermilion, wheat flour, oil, turmeric, soot and locally grown plants and vegetables. -Masks are made from wood of local trees and this involves lengthy rituals. ▶Musical Aspect -Drumming Tradition: The performance revolves around playing of drums by Das drummers from the lowest caste, whose status is elevated during the performance. -Jagar Tradition: Jagaris or Bhallas of Rajput caste are professional bards and sing oral epics and legends (Jagars). The festival ends with a feast where the prasada of the deity is distributed as sacrament.
India 2009
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Traditional brass and copper craft of utensil making among the Thatheras of Jandiala Guru, Punjab, India
The element consists of the traditional craftsmanship of a community called Thatheras of Jandiala Guru, Punjab, India. The Thatheras craft utensils are of both utilitarian and ritualistic value made of copper, brass and kansa (an alloy of copper, zinc and tin). The metals used are recommended by the ancient Indian school of medicine, Ayurveda. In Ayurvedic texts, copper is regarded as an ideal metal for making cooking utensils and possessing medicinal properties. On the other hand, kansa is the prescribed metal for retaining the nutritive values of food. The settlement of the craftspeople in Jandiala Guru is laid out along a series of narrow lanes, lined on both sides by small home-cum-worksheds with families living and working on their hereditary profession. Both male and female members participate in the processing and creation of the artefacts. The process begins with procuring cooled cakes of metal which are flattened into thin plates, and are then hammered into curved shapes, creating the required pots, urns, plates and bowls and other artefacts. Heating the plates while hammering and curving them into different shapes requires careful temperature control, which is done by using tiny wood-fired stoves (aided by hand-held bellows) buried in the earth. The utensils are manually finished by polishing with acid, sand and tamarind juice. Designs are carved by skilfully hammering a series of tiny dents on the surface of the heated metal. Using basic tools that are handmade, the craftspeople create ritualistic, ceremonial and utilitarian vessels for both individual and community use.
India 2014
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Pottery Making of the Cham
They use clay with a light yellow color, moderately smooth. They have their own traditional soil treatment techniques. The potter is a woman. They shape ceramic products without a turntable, using only simple tools according to traditional manual methods. The tool to shape the product is just a table and a small piece of rough cloth. By slightly bending down, the legs move around the table, the worker uses his hands to shape the body of the product. Finished brushing, they let it dry naturally. The product shaping and shading tool is very simple. The burning materials are straw and firewood. They are open-fired and have high technology in taking advantage of the wind direction as well as preserving heat. Products include two groups: cooking utensils and containers. Today, they create a variety of products to sell to tourists, such as statues, flower pots, so on.
Viet Nam
ICH Materials 65
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Dza-zo or Phreng Chome-ley
Traditional pottery art in Bhutan is known in Dzongkha as Dza-zo and the artisans are Dza-khem; in Kurtoep dialect they’re known as Phreng, art, and Phreng cho-khan, artisans. Dza-zo traditional form of pottery falls within the scope of recognized traditional Bhutanese arts and crafts. Today, traditional artisans in Gangzur village in Gangzur village block, Lhuentse district continue to make Bhutanese pottery. The nearby village of Maenjabi in Maenbi block formerly practiced the art, but over the past twenty years lost its artisans to age and migration for work.\n\nArchaeological evidence shows that ceramics have been important from the time of early settlement in Bhutan. Earthen pots were used as household items in the absence of utensils made of copper, bronze, and iron as we know them today. With the visit of Guru Rinpoche to Bhutan in the 8th century, handicrafts were introduced to Bhutan, including Dza-zo pottery, which was then propagated by Drubchen Thangthong Gyalpo (1361-1485) and Rigzin Pema Lingpa (1450-1521) in the 14th and 15th centuries. The tradition of handicrafts reached its peak in the 17th century when Zhabdrung Ngawang Namgyel (1594-1651) took personal interest in arts such as Lhadri painting, patra engraving, tshem-zo embroidery, chag-zo blacksmithing, and troe-zo silversmithing. He reinforced the practice of these artisanal skills including pottery. \n\nTraditional pottery was first practiced in the villages of Rinpung in Paro, Wangbarma in Thimphu, Shar Goenkha in Wangdi and Gangzur in Lhuntse district. From these places, the skills and knowledge have been passed down from generation to generation until today.
Bhutan -
Dza-zo:Traditional Art of Pottery or Phreng Chome-ley (Indigenous terminology)
Traditional pottery art in Bhutan is known in Dzongkha as Dza-zo and the artisans are Dza-khem; in Kurtoep dialect they’re known as Phreng, art, and Phreng cho-khan, artisans. Dza-zo traditional form of pottery falls within the scope of recognized traditional Bhutanese arts and crafts. Today, traditional artisans in Gangzur village in Gangzur village block, Lhuentse district continue to make Bhutanese pottery. The nearby village of Maenjabi in Maenbi block formerly practiced the art, but over the past twenty years lost its artisans to age and migration for work.\n\nArchaeological evidence shows that ceramics have been important from the time of early settlement in Bhutan. Earthen pots were used as household items in the absence of utensils made of copper, bronze, and iron as we know them today. With the visit of Guru Rinpoche to Bhutan in the 8th century, handicrafts were introduced to Bhutan, including Dza-zo pottery, which was then propagated by Drubchen Thangthong Gyalpo (1361-1485) and Rigzin Pema Lingpa (1450-1521) in the 14th and 15th centuries. The tradition of handicrafts reached its peak in the 17th century when Zhabdrung Ngawang Namgyel (1594-1651) took personal interest in arts such as Lhadri painting, patra engraving, tshem-zo embroidery, chag-zo blacksmithing, and troe-zo silversmithing. He reinforced the practice of these artisanal skills including pottery. \n\nTraditional pottery was first practiced in the villages of Rinpung in Paro, Wangbarma in Thimphu, Shar Goenkha in Wangdi and Gangzur in Lhuntse district. From these places, the skills and knowledge have been passed down from generation to generation until today.
Bhutan
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Tein-Masin (Salt Production)
Along the coastal regions of Timor-Leste, especially in areas where seawater meets fertile land, communities have preserved a unique tradition known as Tein-Masin—the age-old practice of salt making. More than just a method for producing seasoning, this practice reflects generations of local knowledge, environmental adaptation, and cultural ritual.\n\nThe process begins with the careful selection of salty earth, which is usually dug from the beach or coastal swamps. This salt-rich soil is placed into large woven baskets or wooden containers and then carefully filtered using fresh water collected from nearby springs. The resulting brine is collected in clay pots or metal vessels and then boiled over a wood fire for hours—sometimes days—until only fine salt crystals remain.\n\nSalt production is typically carried out by women and elders who have mastered the delicate timing and techniques required for successful extraction. Every step—from gathering the earth to managing the fire’s intensity—demands attention, patience, and experience. It is common to see family members working together, with children helping to fetch water or gather firewood, making it both a household activity and a community effort.\n\nBefore the salt-making begins, it is customary to conduct a ritual led by a lia-nain (traditional spiritual leader) or elder. An animal, often a chicken, is sacrificed and its blood is offered to local spirits as a request for protection and success. This ritual underscores the belief that nature’s resources must be treated with respect, and that balance between human needs and the environment must be maintained.\n\nSalt produced through Tein-Masin is more than a culinary product—it is a symbol of cultural resilience and a vital part of local economies. It is exchanged in traditional markets, used in rituals, and stored as a valuable household good. In times of hardship or isolation, it has even served as a form of currency.\n\nToday, while industrial salt is widely available, many communities still choose to practice Tein-Masin, valuing not only the quality of the hand-made salt but also the cultural meaning embedded in its production. Yet, challenges remain: the practice is labor-intensive and yields are modest, and younger generations are increasingly drawn away by urban migration and modern lifestyles.\n\nPreserving Tein-Masin means more than protecting a traditional technique—it means safeguarding a way of life shaped by harmony with nature, intergenerational collaboration, and deep spiritual connection to the land and sea.
Timor 2024 -
Jaggery production in Myanmar
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.
Myanmar 2019
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ICH Courier Vol.2 ICH AND LABOR
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 2 is 'ICH AND LABOR'.
South Korea 2009 -
ICH Courier Vol.8 ICH AND TRADITIONAL KNOWLEDGE AS AN OCCUPATIONAL LIVING
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 8 is 'ICH AND TRADITIONAL KNOWLEDGE AS AN OCCUPATIONAL LIVING.'
South Korea 2011
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Deciphering Food Preservation as a Storage Technique through Purumenth, a Goan Customary TraditionOne of the largest and earliest flows of culinary cultures and fresh produce to the Indian subcontinent emanated from Portugal. The Portuguese were ardent sailors. Their expeditions to voyage, discover, and conquer brought Western foods to the Eastern world. The Portuguese contributed foods that are now staples in the Indian diet. Goa became the chosen land as the local inhabitants were regular pork consumers, like these visiting sailors. This points to the influence in terms of food and consumerism by colonialists and settlers. The Goan cuisine has been shaped through these assimilations; the story is quintessential to the culinary history of the land.Year2022NationIndia
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TAEGYO, KOREAN PRENATAL EDUCATION CULTURE AND ITS SUSTAINABLE VALUEPrenatal education, or taegyo in Korean, is part of health care practices that pregnant women perform to deliver a physically and mentally healthy baby. The philosophy of prenatal education is based on the idea that a fetus is developing personality even before it comes out of the womb, and hence needs fetal education.Year2019NationSouth Korea