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ICH Elements 65
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Rigma Chudruk Cham: Dance of the Sixteen Wisdom Goddesses
Rigma Chudruk Cham is a pacifying dance, performed solely by monks wearing exquisite costumes to represent the sixteen goddesses that make various offerings to enlightened beings. Generally, the dance has two types: Rigma Chudruk Cham and Rigma Chudruk Nga Cham. Though the costumes are identical, these dances can be easily differentiated by the instruments they use. The first Rigma Chudruk Cham performs with Drilbu, bell, and Daru or Damaru, a small two-headed drum. The latter dance exclusively plays Nga drums with Ne-tok, drum-stick. The dance is known by various names across different Buddhist traditions: Rigma Chudruk Cham; Khandro-mai Cham Dance of Dakinis; Zhe-wai Cham pacifying dance; Dorji Lhamo chudruk sixteen Vajra Dakinis; Choe-pai Lhamo Chudruk Sixteen Offering Goddesses; and Dodyon-gi Lhamo Chudruk Sixteen Pleasurable Goddesses. The sixteen goddesses not only bestow wisdom but also entertain and bring enjoyable offerings to the enlightened spiritual beings. These goddesses are generally classified into three groups: Outer, Inner, Secret Offering Goddesses. The first group consists of four members: 1. Gegmo-ma, Skt. Lasya, Goddess of Grace 2. Threngwa-ma, Skt. Mala, Garland Goddess 3. Lu-ma, Skt. Gita, Singer 4. Gar-ma, Skt. Nirti, Dancer The second group has also four members: 1. Meto-ma, skt. Pushpe, Flower Offering Goddess 2. Dhugpe-ma, Skt. Dhupa, Incense Offering Goddess 3. Nangsel-ma, Skt. Aloka, Lamp offering Goddess 4. Drichab-ma, Perfume Offering Goddess The third group has five goddesses: 1. Piwang-ma, Violin player 2. Lingbu-ma, flute player 3. Ngadum-ma, Drum player 4. Zanga-ma, Skt. Muranyyaze, Clay-drum player 5. Zuk Dorji-ma, Skt. Vajra Dakini, Vajra Form Goddess The last group has three. 1. Ro Dorj- ma, Taste Vajra Goddess 2. Rek-ja Dorji ma, Feeling Vajra Goddess 3. Choying Dorji ma, Skt. Dharmadatu Vajra Dakini, Vajra Goddess of unfabricated awareness.
Bhutan -
Kok boru, traditional horse game
‘Kok-boru’ is a traditional game played by two teams on horseback, where the players try to maneuver with a goat's carcass, or ‘ulak’ and score by putting it into the opponents' goal, or ‘tai-kazan,’ while riding on their horse companions. Modern games last for 60 minutes, with 3 periods of 20 minutes each. The team scoring most ulaks into the opponent tai-kazan wins.
Kyrgyzstan 2017 -
“Sanjyra”
Sanjyra is the oral listing of ancestors on the straight male-line. It was compulsory for everyone to know his ancestors as the Kyrgyz identified themselves through a link with clan and tribe. Sanjyra provided answers to the questions such as: “Who are you?”, “Who were your father, grandfather?”, “From which family are you?”. That is why there is a saying: “Those who do not now their ancestors will become slaves”. The Kyrgyz genealogy consists of three large groups: right wing (on), left wing (sol) and the ichkilik (inner) group. Similar to many genealogies of other nations, it represents a sprawling crown of a tree (tree of life). Intertribal hierarchy was built on the male-line by giving the male names to the titles of tribal clans.
Kyrgyzstan -
Alla (Lullaby)
Alla (Lullaby) is a song performed by a mother or babysitter when pumping a child; a special lyrical genre popular in folk poetry. It is one of the oldest genres of folklore.
Uzbekistan -
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 -
Pansori epic chant
Inscribed in 2008 (3.COM) on the Representative List of the Intangible Cultural Heritage of Humanity (originally proclaimed in 2003) Pansori is a genre of musical storytelling performed by a vocalist and a drummer.This popular tradition, characterized by expressive singing, stylized speech, a repertory of narratives and gesture, embraces both elite and folk culture. During performances lasting up to eight hours, a male or female singer, accompanied by a single barrel drum, improvises on texts that combine rural and erudite literary expressions. The term Pansori is derived from the Korean words pan, meaning “a place where many people gather”, and sori meaning “song”. Pansori originated in south-west Korea in the seventeenth century, probably as a new expression of the narrative songs of shamans. It remained an oral tradition among the common people until the late nineteenth century, by which time it acquired more sophisticated literary content and enjoyed considerable popularity among the urban elite. The settings, characters and situations that make up the Pansori universe are rooted in the Korea of the Joseon period (1392-1910). Pansori singers undergo long and rigorous training to master the wide range of distinct vocal timbres and to memorize the complex repertories. Many virtuosos have developed personal interpretive styles and are renowned for their particular manner of performing specific episodes.
South Korea 2003 -
Traditional wrestling - ‘Kurosh’
Kyrgyz wresting ‘Kurosh’ is one of the most ancient types of wrestling of the Kyrgyz people. Athletes wear belts and white loose pants without a shirt on. Wrestlers stand one in front of another and hold each other by the belt with both hands. A wrestler must have at least one hand on the belt of his opponent during the match. One cannot grab opponent’s legs with hands but foot sweeps are allowed. The one whose thigh, body or head touches the ground first loses. If athletes fall simultaneously and it is unclear who touched the ground first – the match starts over.
Kyrgyzstan -
Traditional knowledge related to making of beverage – ‘Kumys’
Since ancient times, nomads used to drink ‘kymyz’ from mare, cow and camel milk. Even now on ‘jailoo’ (pastures), the way of making kymyz remained the same as centuries ago. The most valued kymyz is made of mare’s milk. From spring until the late autumn, horses grace on mountain pastures. During this period, mare’s milk is collected. Traditionally, both men and women are engaged in the process. After the collection of the milk, it is poured into the leather bag ‘saba’ where the leaven of kymyz is always kept. Then the milk inside the cube is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition.
Kyrgyzstan -
Dried fruits making
The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.
Uzbekistan -
Traditional saddle-making
According to their styles and features, the saddles are classified as Borjigin, Sambuu, Darkhad, Buriad and Dariganga. Saddle making includes the preparation of the saddle, and the silver equipment and accessories that accompany it. A saddle consists of a wooden body, a cushion, baavar (silver decoration), devs (saddle flap), gulum (sweat-flap), tokhom (sweat-cloth), olom (girth), jirem (braided strap), ganzaga (saddle strings), and iron stirrup. Saddle-making is a complex art of craftsmanship of wood, silver, hide and leather which challenge the skill of good artisan.
Mongolia -
Carolinian wayfinding and canoe making
Communities in the Federated States of Micronesia (FSM) and in particular, communities of the outer islands of Yap state, continue the age-old indigenous traditions of building long distance ocean voyaging sailing canoes from local materials; and of traditional ocean navigation (wayfinding) without maps or instruments. As such, these communities preserve (their local versions of) the technical and intellectual traditions which are the last vestiges of indigenous traditions involving crafts, sustainable materials, design, mathematics and navigational reasoning. These traditions and technologies made possible the settlement of thousands of islands across the entire vast Pacific Ocean. These traditions are now lost in most Pacific nations. It is of note that the much celebrated Polynesian seafaring renaissance, and the history-changing voyages of the Hokule’a, would not have occurred without the involvement of a Micronesian master navigator, Mau Piailug, who taught the Hawaiians navigation skills long lost in their own culture. In addition to celestial navigation, the traditional wayfinders use a huge variety of environmental cues, including: atmospheric phenomena (the gathering of clouds over islands beyond the horizon); the subtle perturbations of swells caused by islands beyond the horizon; the behavior of (long distance flying but land based) seabirds and the occurrence of other air and water species.
Micronesia 2021 -
Lomba: Indigenous New Year Celebration
Lomba is a popular local New Year celebration observed in the villages of Paro and Haa districts. Lomba is a celebration for the beginning of a New Year, which takes place from the 29th day of the 10th month of the lunar calendar. It is one of the most special annual occasions for the Parops and Haaps, residents of the valleys. The name “Lomba” expresses carrying good luck from one year to another. Ba literally means receiving wealth in one’s hand or to carry something forward, leaving the past behind. Lomba is celebrated by Haaps and Parops as a New Year festival from the 29th day of the 10th month of the lunar calendar. In Haa, Lomba often lasts until the 15th day of the 11th month, while Parops have a shorter celebration until the 2nd day of the 11th month. Although Lomba has been part of the culture of the two valleys for many generations, making it difficult to trace the origin. No specific written text has been found for early observances so far. According to folk understandings, some believe that Lomba began with the arrival of Phajo Drugom Zhigpo in the 13th century, while some believe that it began much earlier when men started working for food. According to Dasho Sangay Dorji (2011), Lomba observed in Paro and Haa districts may be the legacy of the Lhapas, but in some religious texts, the Lomba celebration dates to an influence from Zhabdrung Ngawang Namgyel (1594-1651) who consolidated the Bhutanese region into a state in 1649. Himself hailing from Tibet to the north, he first introduced Bhutanese to the celebration of Nyi-lo winter solstice. The day marked the end of the year and welcomed another year of prosperity with bountiful harvest. With adequate food reserve stored on the rooftop, Haaps and Parops began to recognize the day as Lomba and ushered in the beginning of the dry season of winter. Temples and monasteries in the country would have also received the annual provisions of butter, meat, rice and wheat grains on Lomba. Since then, Lomba is celebrated every year, which would make it the earliest New Year festival celebrated in any district of Bhutan.
Bhutan