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ICH Elements 4
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Chinese calligraphy
Chinese calligraphy is an artistic practice that, while fulfilling the practical function of information exchange through writing Chinese characters with brushes, ink, and paper as the main tools and materials, conveys human contemplation of nature, society and life and thus reflects the unique character, spirit, temperament, interest, and philosophy of the Chinese people through special graphic symbols and writing rhythms. Along with the appearance and evolution of Chinese characters, Chinese calligraphy has developed for more than 3,000 years and become a symbol of Chinese culture. In its development, calligraphy has developed a complete set of theories and skills. The art has enjoyed orderly propagation and continuous development through personal instruction and documented records, and presented distinct features in correspondence the change of time and alteration of tools and materials. Chinese history has produced a large number of prestigious calligraphers, such as Wang Xizhi (303-361 A.D.), Yan Zhenqing (709-785 A.D.), and Su Shi (1037-1101 A.D.).
China 2009 -
Mongolian traditional ornaments
Ornaments are a very important part of the Mongolian decorative arts. They represent traditional artistic expressions that depict the origin, essence, and meaning of various things and phenomena of our life and the universe. Mongolians describe ornamental figures in three different ways: animal-ornamental patterns with geometric motifs are called khee (pattern), ornamental patterns with round curved grooves are called ugalz (scrolls), and ornamental patterns with dualistic features are called arga bilig (spiral patterns). For their purpose and placement, the ornamental patterns are classified as central ornaments, corner ornaments, angle ornaments, and fringe ornaments. Mongolian ornaments may be classified plant ornament, animal ornament, natural phenomena ornament, geometric ornament and banner ornament.
Mongolia -
Baecheopjang (Mounting)
National Intangible Cultural Heritage, Republic of Korea Baecheop refers to a traditional method of making a scroll, frame or folding screen for preserving calligraphic letters and pictures. Baecheopjang refers to an artisan belonging to the Dohwaseo (Bureau of Painting). The skill continued to develop during the Unified Silla (668 – 935) and Goryeo (877 – 1394) Periods. In the Joseon Period (1392 – 1910), artisans skilled in picture mounting were designated as Bacheopjang. There are five types of picture mounting – making scrolls, making folding screens, making frames, binding and refurbishing.
South Korea -
Solo Tshung-nang: Leaf-packed dried pickle
Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.
Bhutan