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ICH Materials 80
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Memory and ICH in KyrgyzstanKyrgyzstan, a landlocked country the territory of which is more than 94 percent mountainous, is among the most attractive lands located at the heart of Asia on the ancient Silk Road trade routes. The cultural heritage of the Kyrgyz people has been greatly influenced by their nomadic history. Kyrgyz people occupy a unique cultural environment and have a rich ICH. The vitality of this cultural heritage is safeguarded and transmitted from generation to generation as collective memory, orally or through practice and expression.Year2021NationKyrgyzstan
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The festival of harvest: OnamOnam is a major harvest festival celebrated in the Indian state of Kerala. The 10-day Onam festival marks the onset of the first month according to the Malayalam calendar called Chingam and generally occurs in the months of August or September every year. Due to the COVID -19, the festival saw major restrictions, however, it was celebrated with much enthusiasm between 12th August until 23rd August 2021 keeping in mind all the COVID protocols.\n\nThe origin of the festival can also be traced from various regional sources. According to the folk song ‘Maveli Naadu Vaanidum Kaalam’, Mahabali was a very kind-hearted and generous king. Under his rule, there were no theft, lies, hunger, or jealousy among his people. It is said that people were so happy under his rule that they no longer felt the need to pray or make offerings to the Gods. He was beginning to rule all three worlds which infuriated Lord Indra and gods. To take control of the situation, Lord Vishnu took his fifth avatar of a Brahmin dwarf named ‘Vamana’. As Vamana, he appeared before Mahabali and made a wish for three feet of land for penance. In his first and second steps, he covered the heavens and the hell. Mahabali, seeing this, offered his own head for the third step. Impressed by this action, Lord Vishnu appeared as himself before Mahabali to bless him. Lord Vishnu granted a boon to Mahabali that he can visit his beloved people once a year. As a result, the homecoming of king Mahabali is celebrated as Onam.\n\nOnam combines elaborate festivities that include food, dance, cultural clothing, flower decoration, etc. Each house performs such functions with sheer enthusiasm and love for our culture while supporting agricultural practices. One of the most popular components of the festival is the food. Onam Sadhya is a multi-course meal that includes 26 different food items prepared with local ingredients. Some of the dishes include Rice, Avial (a dish prepared by cooking vegetables in mango and ground coconut), Olan, Sambhar, Rasam, banana and jaggery chips, Pappadam, followed by at least 2 varieties of Payasam (a milk-based sweet prepared with rice, wheat etc). These are only a handful of items prepared in the diverse state of Kerala also known as the land of spices.\n\nThe other aspects of the festival include elaborate decorations that include the extensive use of local and colorful flowers. Pookkalam (floor designs with flowers) are made every day of the festival and various games like Vadam Vali (tug of war), Puli Kali (folk art from Kerala), Vallam Kali (Boat Race), are played during the festival.\n\nThe festival is a great reflection of the cultural heritage of Kerala. Families are seen wearing traditional attires that include Kasavu/Set Sarees for women and Mundu for men. There is a tradition of gifting new clothes called Ona Kodi to other members of the family. The festival is celebrated with great energy with the enthusiasm of beginning a new year according to the Malayalam calendar in Kerala.\n\nThe author would like to thank and acknowledge the contribution of various people from Kerala including Aravind Nair, Kavya Nair, Mariam Rauf, Sarath Ninan Mathew, Vishnu Vijayan, and others who have shared valuable information about the festival.\n\nphoto 1 : Onam Pookalam © Yugaljoshi\nphoto 2 : Onam sadya © kavya_adigaYear2021NationIndia
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Traditional Baby Showers in FijiThe arrival of a newborn baby is cause for great joy particularly for a newly wedded couple if it is their first born. In traditional Fijian society, when a married maiden is expecting, her husband and his kin plant uvi (yams) dalo, a rootcrop (Colocasia esculenta) and stock pigs in the pens. The matriarchs from both the man and woman’s side also begin weaving new mats in anticipation for the birth.\n\nPrior to hospitals, traditional midwives known as VUNIKALOU were approached and on hand when labour contractions were expected. These VUNIKALOU had diverse knowledge about herbal medicines to administer to the expecting mother during and after pregnancy.\n\nThere are also elderly matriarchs on hand to administer to the expecting mother’s needs like washing, cooking, tending to the bedroom. The sleeping area is cordoned off with a huge taunamu or wall-length tapa as traditional Fijian houses do not have separate rooms. All the while mother and newborn baby must not emerge from behind this barrier until the end of the fourth night. Males too are forbidden from entering the residence where mother and newborn are until after the fourth day otherwise they will be meted out traditional punishment called ORE by the matriarchs. And young men, the baby’s father and other menfolk intentionally violate the rules as an excuse for them to bear the burdens of the ‘punishment’. This is their indirect way of showing their affection and pride towards the arrival of the newborn baby. They take a day or so to prepare their ‘punishment tokens’ which could be cooked fish, or dalo, fruits, vakalolo (grated starch with sweetened caramelized coconut milk), cigarettes, etc for the matriarchs’ enjoyment serving in the home.\n\nWhen the baby is born, it is the responsibility of the baby’s father’s kin to relay the message traditionally to the baby’s vasu or maternal kin. A whale tooth is presented traditionally to relay the joyful news.\n\nDuring the first four nights of the baby’s birth, kinship from both the mother and father’s side present raw dalo, freshly woven baby mats, oil, brooms, tapa cloth. The dalo presentation is called DREKEBA (stress on –a). The boiled dalo stalk is the primary meal of the new mother for it is believed that it improves lactation.\n\nThe mats are gifts for the matriarchs serving in the household. This occasion is called the ROQOROQO meaning ‘to carry’. When the women arrive (no males are still allowed in but they still do so eager to receive their ‘punishment’), they sing meke and folk songs. The matriarchs serving in the house entertain the roqoroqo parties and there is much joy. The reason behind the loud noise and merry making is said to make the newborn baby begin to understand in his/her spiritual mind and heart that there is a large family waiting for him/her and ready to support in the rearing. This is the actual roqoroqo! There is no actual carrying and kissing of the newborn baby until after the fourth night as it is believed that baby is still spiritually and physically vulnerable to all sorts of bad air and malevolence. On the fourth day, the baby’s paternal kin prepare a feast called VAKATUNUDRA (warming the blood) for the village to enjoy.\nThe serving matriarchs take turns in carrying the baby as the mother recovers. The one on whom the baby’s umbilical cord falls onto is the one who will provide the four night feast. This role is quietly contested as each matriarch is eager to show their affection and home network support.\n\nMuch has changed from the original notion of roqoroqo or baby showers. Today babies are born in hospitals and the ceremonies, pomp and jovial camaraderie between kinsfolk is diminishing. A version of it exists though in the modern version of visitation to a newborn baby’s family with modern gifts for both baby and mother.\n\nphoto 1 : Women from the village visiting new born baby (carried in center) and present traditional gifts to mother (Left) and family.© ITaukei Institute of Language & Culture\nphoto 2 : Men carrying dalo plants for a traditional baby shower in Kumi village, Verata, Tailevu, Fiji © ITaukei Institute of Language & Culture\nphoto 3 : Trimmed green dalo stalks for boiling to enhance mother’s breast milk production.© ITaukei Institute of Language & CultureYear2022NationFiji
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ICHCAP ICH Video Documentary Series #5: The Moriones Festival and Traditional Mask Making Techniques in the PhilippinesThe Moriones Festival is a Lenten tradition held annually on the holy week on the island of Marinduque, Philippines. In the 16th century, Spanish missionaries brought the Roman Catholic faith to the Philippines, and since then, Christian beliefs, rituals, practices, and various related cultures have been absorbed into the Filipino culture throughout the various island regions. Catholics participate in the Moriones Festival in honor of the Passion of the Christ, asking God for mercy with their hearts and praying for their family’s well-being and prosperity.\n\nOne of the most eye-catching elements of this festival is a mask in the form of the faces of Roman military commanders or soldiers in the Bible. During the festival, people wear these masks and parade through the streets dressed as soldiers. Mask makers start making masks by taking pre-orders from November, four months before the festival. Delicately sculpting wood to express detailed features requires considerable skill, creativity, and artistry of the artisan. In the past, the mask was made in a large, crude form that covered the entire head, but as time went on, the size decreased and various flower decorations were added on to the head. In the early days of the Moriones procession, the majority of participants were local adult males. Today, it is an event in which the entire community participates, and men and women of all ages wear masks and participate in the festival.\n\n1. Moryonan Lenten Tradition\nhttps://www.youtube.com/watch?list=PLXen1g2tAaHDVurZGxieuywxmvMjFfgPZ&v=Ar6nKtFcZ58&feature=emb_title\n\n2. Mask Making for Moryonan Lenten Tradition\nhttps://www.youtube.com/watch?v=uYzJ_PXG_ns&list=PLXen1g2tAaHDVurZGxieuywxmvMjFfgPZ\n\nThis Moriones Festival of the Philippines video is one of the 10 ICH video Documentary Series, which is the result of the collaborative project between ICHCAP and National Commission for Culture and the Arts(NCCA) in the Philippines. Both organizations aim to raise visibility and strengthen the public’s access to ICH in the Philippines through this project.\n\nVideos represent the most accurate method of capturing ICH as it exists in the real world, as well as being effective tools for communicating with the public. ICHCAP will endeavor to continue vividly documenting the scenes of ICH that are hidden across the Asia-Pacific region with the aim of raising the profile of ICH elements as treasures of humanity and introducing them to the public.\n\nPlease refer to the brochure for more information on the Philippines ICH video documentary.\n\nPicture 1: The Participants Gathered for a Meal after the Moriones Festival © ICHCAP\nPicture 2: Children Enjoying the Festival in Moriones Masks © ICHCAP\nPicture 3: Child Unmasked at the Moriones Festival © ICHCAP\nPicture 4: Reproducing the Bible's Story at the Moriones Festival © ICHCAP\nPicture 5: Moriones © ICHCAP\nPicture 6: A Procession of Carrying the Statue of Jesus at the Moriones Festival © ICHCAP\nPicture 7~10: Moriones © ICHCAPYear2022NationPhilippines
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NauryzNauryz is the first day of the new year according to the solar calendar in many Turkic cultures and symbolizes the renewal of nature associated with the cult of fertility. Nauryz unites people around traditional values. Before the holiday, it is necessary to pay off debts, forgive each other’s offenses, tidy up the house, prepare refreshments, clean the springs, and plant trees. All people are in a hurry to congratulate relatives, friends, colleagues, and neighbors; they smile and say warm words when meeting people by chance as well as invite them over and sit down at a dastarkhan, which has a round shape like a table many more people can fit around than from behind a rectangular one. This shows the original hospitality and kindliness of Kazakhs.\n\nLegends Associated with the Name of Nauryz Holiday\nAccording to one legend, Nauryz is the name of the ancestor of Kazakhs, he did not have children. Before his death, Nauryz turned to Abdraim (the prophet) with words of regret that he had no one to leave his name. To preserve the name of the old man, Abdraim gave the name to Nauryz-kozhe. Nauryz is the birthday and death of this old man. On this day they prepare a sacrificial meal, read prayers from the Koran in memory of their ancestors. According to another version, Nauryz is the name of a beggar. Before his death, he turned to the old people with the words that he had no one to leave his name. Old people promised to cook Nauryz-kozhe annually and read prayers from the Koran in memory of him.\n\nHoliday Symbols\nThe white color on the dastarkhan is a symbol of contentment, welfare, and prosperity. Therefore, its mandatory attributes are: koumiss, kurt, cottage cheese—livestock products.\n\nThe most indispensable thing in Nauryz is the presence of a traditional dish—nauryz-kozhe on each holiday table. Kazakhs believe that in Nauryz you need to eat this dish to e fulfilled and then the year will pass in abundance. Nauryz-kozhe is a nourishing and rich soup prepared from seven ingredients: meat, water, flour, butter, millet (can be replaced with rice or corn), salt, and milk. Each component of the dish symbolizes one of the seven vital principles: growth, luck, happiness, wealth, health, wisdom, and the patronage of heaven. Nauryz is generally full of symbols. At the celebration of Nauryz the presence of the number seven was obligatory for Kazakhs, which represent seven days of the week, units of time of universal eternity: seven cups were placed before the elders with a nauryz-kozhe drink made from seven varieties of seven types of cereals.\n\nAmusements\nThe celebration of Nauryz has always been accompanied by mass games, traditional horse racing and amusements. Improvised contests of wit poets (akyns) take place in Nauryz, the holiday is not without national competitions among which the kazaksha kures national wrestling, the game of logic called toguz kumalak and of course kyz-ku and baiga horse games. Actors play theatrical performances right on the streets. Another ancient tradition of Nauryz celebrating revered to this day is called altybakan when girls and boys come together to chat and ride on a swing.\n\nAll people, regardless of gender, age, and communal affiliation are released from everyday duties and take part in fun and games on equal terms. The day ends with a performance where two akyns in poetic form competed in songs. Their competitions stopped when the sun goes down over the horizon, when good conquers evil. Then they make a fire, and people with torches light them up from go around all the neighborhoods of the village, singing and dancing, thereby completing the festival of spring renewal and the equinox.\n\nNauryz was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2016.\n\nPhoto : Nauryz © Nazym MalibayevaYear2020NationKazakhstan
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Maritime Foods of the Coastal Communities in Central Vietnam: Heritage, Values and Changes in Contemporary ContextVietnam has many coastal provinces with about twenty-nine million residents living a life associated with the sea. Among them are fourteen provinces in Central Vietnam with over twenty-one million residents.\n\nFor generations, the traditional foods of the inhabitants in Central Vietnam, especially the coastal communities, have been sourced from the sea, or from the natural coastal environment, including wild animals\nand plants. Thanks to ingenious and skillful processing and cooking experience passed down through generations, the people of the central coast of Vietnam have created diverse and unique maritime foods. The marine foods of the coastal communities in Central Vietnam include recipes for: raw, steamed, boiled, grilled, fermented, and fried dishes.\n\nThis paper provides an overview and the value of the marine foods in Central Vietnam and considers these foods intangible cultural heritage of the community that needs to be maintained and preserved. This paper also points out the risks that these foods face due to climate change and overfishing, leading to reduced resources for processing. This has changed the food structure in the traditional meal of the coastal communities in Central Vietnam, changing the value of this intangible cultural heritage.Year2021NationSouth Korea
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RITUAL CULTURE AND PALOV CEREMONYPalov, a tasty rice dish that incorporates meat, onions, carrots, herbs, and spices, comes standard on Uzbek menus. Prepared throughout Uzbekistan as an everyday meal, palov also has an important presence during festive events and rituals.Year2016NationSouth Korea
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STRENGTHENING WOMEN FISHERFOLK EMPOWERMENT TOWARD SOCIAL INCLUSION IN COASTAL ENVIROMENT OF MALOLOS, BULACAN, PHILIPPINESWomen in the Philippine fisheries are often labeled as “the Invisible Fisherfolk”. Their pre-harvesting contributions are multifaceted, involving bait gathering, net fixing, and meal preparation for their husband while post-harvesting activities include bringing the fish to the shore, sorting, and cleaning of the daily catch. Women are normally associated with household chores. They are rarely admitted as an essential factor in pursuing their livelihood in the coastal communities. In most cases, women’s participation in fishing communities is neither socially recognized nor economically compensated. The primary goal for the development of women in the fisheries is to empower them, make them productive and self-sufficient. In this way, they can have an equal status as partners in promoting the living conditions of their own families and communities.Year2020NationSouth Korea
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A Tale of Two Curries: Culinary Tradition as a Form of Cultural Heritage'Like this,’ the old woman says, raking her fingers through red lentils clouding a stream of bottled water. We’re crowded together in the kitchen of the guesthouse I am staying in—consisting of not much more than a single gas burner, a rice cooker, a table, and a shelf full of an array of spices—in a village on the outskirts of Kandy, Sri Lanka. While my hostess demonstrates how she makes the dahl, she feeds hungry travelers, and her daughter marinates chicken for a second curry. The way the pair dance through their routine tells me they’ve done this many times before, I imagine both in the presence of foreign guests as well as in the comfortable silence of private company.\n\nThe cooking lesson my hostess gave me years ago has evidently stuck with me in memory, and in practice, as I try my hand at the recipes, I was taught. The preparation of food, after all, is not just a duty performed by people out of necessity but also a ritual cherished across cultures. It can unite the members of a household, each individual playing a role in the making of a meal, from sourcing ingredients to cooking the dishes to laying the table. Though their responsibilities might differ from culture to culture, the collaborative element of preparing to eat together is one that can bind the women and the men, the young and the old, the past and the present.\n\nRecipes themselves are more often passed between generations hand to hand rather than neatly written on recipe cards, as grandmothers and grandfathers teach their young ones to simmer and season a dish to perfection. It’s a part oral tradition and, part ritual, and in this manner, tradition can be maintained, not just the combinations of ingredients that come together in proper proportions, but the act of making something together, whether as a family, community, or patchwork group of temporary visitors.\n\nThat tradition can then become characteristic of an entire region or country, as can any cultural craft. But culinary customs have exceptional quality, as the tradition can be intimately experienced by family members and foreigners alike. Anyone who participates in local cuisine is invited to taste the past and present of a people in a single bite. As traditional meals feed the bellies and satiate the souls of entire nations and their visitors, tradition is kept alive not only in the art of making the meal but in those it substantiates in both body and spirit. This is how heritage is kept alive; when it continues to nourish people.\n\nHeritage is also invited to take a seat at modern tables when the keepers of local traditions share the customs they’ve inherited. When foreigners, for instance, take the initiative to learn the ingredients, recipes, etiquette, and conversation that circulate the kitchen in a culture that is not their own and they are permitted to do so, they are offered a glimpse at so much more than just local cuisine. They are personally introduced to a custom that has preceded even grandmothers’ generations, one that remains alive thanks to the conscious dedication to tradition and its maintenance. In this process, which we may be privileged to take part in as we travel, intangible elements of cultural heritage are shared, rehearsed, and solidified. A magical merger can happen between local and foreign, and between ancestors and today is made possible.\n\nSo it’s no wonder that something more potent than curry spice lingers at the table in Sri Lanka after we have prepared dinner and sat together to eat. The simple act of cooking and sharing a meal carries far more weight than I then realized, although I could feel it; a sense of being tied together with not only the people in the room but with those who built this tradition so long ago. This invisible connection remains uncompromised by the limited language and experiences people of different walks of life are expected to have in common. And it’s a sentiment I encourage travelers to seek to experience anywhere they go, no matter how different and far-flung those corners of the globe might be. When we explore culinary traditions and local teachings, we approach the vast and various nuances that characterize culture and ultimately participating in the preservation of tradition.\n\nMore of Issabella’s work is available at museandwander.co.uk\n\nPhoto : Split Red Lentil Seeds Ready for Curry CC BY-SA 4.0 Sanjay AcharyaYear2020NationSri Lanka
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Dizi, The Narration of Persian Family CeremoniesEvery nation has its comfort and social foods. Dishes play an influential role as a social object that interacts with people at the table. These recipes are more than just something to eat.\n\nAbgoosht or dizi is a unique, national, and comfort course in Persia. Relatively new, but shows the best of the culinary art in this land. In a word, abgoosht means meat and stock and is the general name for the mixture of meat, legumes, vegetables, and herbs with its own traditional eating habits, tools, side dishes, drinks, and even special dessert. It’s Persian folklore eating habits and a meal prescribed to cure illness.\n\nAbgoosht is a new dish in the Persian kitchen, but it descends from the mighty Safavid kitchen. Cooking a fine cut of lamb with spices between four to six and even ten hours is a subtle oriental cooking technique. The key to a good abgoosht is not losing any water during cooking so, chefs use many methods to keep the moisture locked into the pot. There are around eighty well-known types of this food in Persia, and the ingredients vary from region to region. Ingredients vary, even seasonal, and it follows today guidelines of sustainable food eating habits, and the meat can be substituted with the goat, veal, mutton, chicken, duck, etc.\n\nThis existing dish also has a special custom and tricky habit that would make this recipe even more interesting to try. First of all, you must strain the solid parts of the dish into a bowl and mash them with a mortar until it turns into a soft texture. The name of this part is Goosht-Koubideh eaten with warm oriental bread, herbs, and raw onion; the liquid portion is eaten with cracked and soaked bread like a soup. Abgoosht well developed after the Persian famines to not lose even one calorie of ingredients. So, when the “Goosht-Koubideh” is leftover, some cooks mixed it with eggs and fried the dough in a shallow pan to preserve the food even longer.\n\nSome unique Persian side dishes make the taste unforgettable, side dishes like torshi (pickled vegetables), fresh herbs (mostly reddish and basil), strained yogurt with shallots, etc. Dizi, is accompanied with a drink, a fermented savory yogurt-based beverage usually mixed with dried herbs like thyme or mint. And as the last course of the meal, it’s tradition to have a cup of hot black tea served with rock candy or some other Persian sweets to make the pleasure of trying a rich and nutritious Persian meal.\n\nAbgoosht is one of the most famous Persian dishes among the people, and it is enjoyed on busy days for lunch or after work. There are places around the bazaars in big cities that only serve dizi; these establishments are called dizi-sara (the house of dizi). People get together on big social tables, the floor, or even on beds in restaurants to enjoy this hearty meal.\n\nIn the past, four or even eight people shared a big pot of dizi without knowing each other, and that was a fun way to talk about politics, society, and work. Dizi is also served in ghahve-khane (coffee house) as a lunch that ends with two or three cups of tea with hookah for smoking as a dessert and listening to some ancient folklore narrations from the famous Shahnameh.\n\nThe name of ‘dizi’ itself reflects the pot that the food is cooked in. In Khorasan, artisans make dizi pots from unique stones that keep the heat long and effectively, which is it is one of the best pots for making dizi. The food is traditionally eaten on holiday lunches with the whole family gathered in elders’ houses. It is a social recipe that brings family members together around the table.\n\nYou can have dizi in many other countries around Persia, as culinary cultures with varied recipes have inherited it. Dizi traveled to many neighboring countries and mixed with their own kitchen. Piti is a kind of abgoosht famous in south Caucasian countries like Azerbaijan and parts of Georgia. Also, Iraqi people enjoy tashreeb, the same cooking pattern of dizi making and eating that assimilated in Iraqi culinary traditions.\n\nPhoto : Dizi feast © Mohammad ShirkavandYear2020NationIran
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The Eldest Meal is BorschSince 2014, NGOs has been playing an important, if not decisive, role in ICH safeguarding, and the UNESCO Convention 2003 was implemented in Ukraine. The development center “Democracy through Culture,” the independent think-and-do tank engaged in cultural policy issues, including cultural heritage, took a core part in preparing the periodic report of Ukraine on the implementation of the Convention 2003 (approved at the eleventh session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage in Addis Ababa, in 2016) and coordination of all stakeholders.Year2019NationSouth Korea