ALL
flour
ICH Elements 78
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Karagöz
Karagöz is a form of shadow theatre where human, animal or object figures, known as “tasvir”s, are held in front of a light source and cast their shadows on a camel or ox-hide screen using horizontal rods. Karagöz is a mosaic of various art forms including poetry, narration, music and dance. All the elements of oral literature (tekerlemes (tongue-twister), bilmeces (riddles), supernatural stories, kılıklamas, repartees, exaggerations, puns, and so on) continue throughout the performance. The rhythm in which both dialogue and action proceed creating a form of expression that even those who do not know Turkish can appreciate. Once the play begins, an introductory figure, called “göstermelik” is placed on the screen in order to give the audience an idea as to the major themes of the play. The “göstermelik” can be either related to the play or not. “Scenery göstermelik” is shown till the end of play whereas “main göstermelik” removed just before the prologue. When the play begins, the göstermelik vanishes to the shrill sound of a whistle called “narake”. The characters in Karagöz are played by means of the tasvirs. The main characters are common for each play, yet the new characters are added by cutting new tasvirs. The main characters are Karagöz and Hacivat along with the others as Zenne, Çelebi, Tiryaki, Beberuhi, Laz, Kayserili, Kastamonulu, Rumelili Arap, Kürt, Arnavut, Frenk/Rum, Ermeni, Yahudi, Matiz, Külhanbeyi and some other entertaining characters (çengi –dancer-, köçek –dancer in woman’s garment, kantocu- fin-de-siècle cabaret chanteuse-,hokkabaz –illusionist- and cambaz- acrobat). “Hayali” is the person who actually runs the performance. He is the creative artist who directs and animates the whole proceeding, regulating the entire show on his own. During the play, he may make changes in the play depending on the audience atmosphere, such as updating topics, shortening or prolonging the scenes, adjusting the order of the scenes or completely taking them out. Karagöz artist can have one or more assistants, who are also called “hayali” or “hayalbaz”. “Sandıkkâr” is in charge of the instruments, while “yardak” sings and “dayrezen” plays the tef (tambourine). Karagöz artists come from a master-apprentice discipline. Apprenticeship begins with the actual attachment of rods to tasvirs and lasts until reaching the maturity to run a whole play. “The one who falls behind to be a good “yardak” cannot be a master Karagöz artist” clearly expresses the importance of master-apprentice relation in Karagöz. The comic elements are emphasized in Karagöz plays involving exaggerations, puns, and imitations of the regional accents.
Turkey 2009 -
SALLA, qoqak
A traditional cookie of Tajiks similar to turban. It is prepared with four, white of egg, sugar in oil. That is special cookie for celebrations.
Tajikistan -
Ging Tshogling Cham: Wrathful War Dance
One of the most entertaining mask dances is the Ging Tsholing Cham, where most of the audience, especially the children, are captivated by the intensifying drum beats and the fighting scene of the Cham ritual dance. The mask dance is also called Tro-ging, a local name, because it provides an entertaining presentation and performance for the audience. Ging represents the wrathful appearance of celestial beings, daka and dakinis; those dances are performed by laymen called Boecham pa. Whereas Tshogling is the emanation of guardian deities of Dharma protectors, including the Four Kings of the cardinal points and the Eight Classes of Gods and Goddesses; these roles are usually performed by Tsun cham pa monks. According to literary sources, the mask dance was introduced by Terton, treasure revealer, Pema Lingpa (1450-1521) after he saw the performance at Zangdok Pelri, the copper-colored mountain and spiritual realm of Guru Padmasambhava. Pema Lingpa, who was one of the fortunate incarnate beings of Guru Padmasambhava, met his enlightened master several times: when he predicted the future, when he gave him the list of treasures to be discovered in disguise, when he guided him to the sites to be discovered, and as he often invited him into his realm during meditation states and in dreams. On one such occasion, in the magnificent palace of Rang-jung Trulpai Phodrang, self-formed palace, he saw the Root Master manifesting in Ja-lue rainbow body or wisdom body, from which millions of his forms emerged, filling the three realms of the universe, which is beyond our imagination. Among the magical representations, the enlightened sages of India and Tibet sit in the right row and the scholars sit in the left row. In between them sit the 108 treasure discoverers, who are incarnations of Guru Padmasambhava and his 25 chief disciples. A cloud of gods and goddesses transformed into one hundred Dampa Rigja Protective Deities– forty-two peaceful forms, and fifty-eight in Ging wrathful appearance–they made various sensuous offerings, including the performance of Dorji-lugar Vajra Dances, dancing upon the air, rejoicing in the participation in the preaching of the coinage doctrine. Outside the entrance gate of the Four Directions are thousands of warriors from the Pho-jued and Mo-jued male and female classes of protecting deities, the Eight Classes of Gods and Goddesses, led by the kings of the Four Directions Tshoglings, who are getting ready to overcome obstacles to the sacred teachings. In the war scene between the Gings and the Tshoglings, the aggressive characters of the Tshoglings, and the drum beats of the Gings arouse a sense of fear in the obstacles and samaya oath breakers, guiding them to follow the righteous path of humanity. A similar performance was originally introduced by Guru Padmasambhava to aid Tibet’s King Thrisong Detsen (c. 755-797 or 804 AD). Padmasambhava used his supernatural powers at the great Samye Monastery in Tibet, he manifested in the form of Ging and Tshogling, producing an immense positive force to fight and subdue the evil spirits that hindered the construction of the monastery. With the obstacles overcome, the site became an important part of establishing the teachings of the Buddha in the region. After seeing the spectacular performance and realizing its benefits for the liberation of sentient beings, Pema Lingpa introduced the sacred mask dance to Jigten me-yul the human world, first at Korphu Temple, one of his seats in Trongsa, central Bhutan. There is still a saying that goes, "If you are not sure about the choreographies of Ging Tsholing or Tro-ging, you should visit Korphu Drub." Korphu Drub is the annual mask dance festival that coincides with the temple's dedication ceremony. Due to the importance of the dance, this mask dance was later introduced in most Tshechu, Rabney, Mewang, Mani, Drub, Drubchen (native names for the annual mask dance festival) of forts, monasteries and temples by Zhabdrung Ngawang Namgyal (1594-1651) who unified Bhutan as a country, the successive spiritual leaders of the Je Khenpo as well as the temporary leaders of the Druk Desi - these spiritual masters and far-sighted monarchs.
Bhutan -
Arts of the Meddah, public storytellers
Meddahlik was a Turkish theatre form performed by a single storyteller called a meddah and practised throughout Turkey and Turkishspeaking countries. Through the ages, similar narrative genres have flourished due to interaction among the peoples of Asia, the Caucasus and the Middle East within this wide geographical area. Historically, meddahs were expected to illuminate, educate, and entertain. Performing in caravanserais, markets, coffeehouses, mosques and churches, these storytellers transmitted values and ideas among a predominantly illiterate population. Their social and political criticism regularly provoked lively discussions about contemporary issues. The term meddah, borrowed from Arabic maddah “to praise”, can be translated as “storyteller”. The meddah selects songs and comic tales from a repertory of popular romances, legends and epics and adapts his material according to the specific venue and audience. However, the quality of the performance largely depends on the atmosphere created between storyteller and spectators, as well as the meddah’s ability to integrate imitations, jokes and improvisation often relating to contemporary events. This art, which places great value on the mastery of rhetoric, is highly regarded in Turkey.
Turkey 2008
ICH Materials 63
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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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Food Diversity, Geographical Diversity and Ethnic DiversityFood does not only tell the stories of its ingredients, preparation process and taste but also geography, climate, lifestyle and people of the origin of the food. Food helps us to be familiar with the people and the culture, even though we have never visited the place. Besides visiting new places and seeing wonderful things, trying new food is also one of the main objectives of travel.\n\nNepal has several ethnic communities living in varying climate. From the flat land of Terai in the south to the high Himalayan range there are many valleys and hills in between. These changing landscapes do not only have diverse communities but also diverse flora and climate, which resulted in the diverse food cuisine. The two neighboring nations China and India have also equally helped in adding the food diversity.\n\nThe climate diversity does not only influence on the growth of food verities but also in its preservation and cuisines. To preserve the food for the whole year, many communities use to dry meat and vegetables as well as ferment them. The tradition to use dry green leafy during the off-season was a norm. During monsoon season these leafy vegetable could not grow so they were dried during the winter. Chilies, garlic, vegetables, meat and fish are used to be dried and also ferment vegetables including bamboo shoot. Different ethnic communites use varieties of dry vegetables and dry meat in their cuisines.\n\nWith the change of location within Nepal, food taste also changes. Along with the changing seasons and festivities the specialty of food also changes. Every ethnic community has their own special food for their special festivals. So all around the year people eat different verities of food depending on the festival they are celebrating and the geographical locations.\n\nEven many Nepali are not aware of diverse food cultures of Nepal. Despite diversity, there is very few ethnic food culture which are popular among Nepali and tourist. The food culture is known due to the commercialization of food due to restaurants and street food culture. Newa cuisines from Kathmandu Valley, Thakali food from western Nepal is now very well known in Nepal and abroad. There are many restaurants and local food with these food cuisines. The popularity of these foods has also helped in the recognition of food related cultures.\n\nWhile there are many ethnic communities whose food culture has not been explored well. Due to lack of recognition many ethnic cuisines are also misinterpreted. One of such example is of Tharu communities. They are the indigenous communites of southern Nepal in Terai. Traditionally they depend on forest for their food and many of their food still comes from forest. One of the delicacies is ghonghi, which are mud-water snails found in paddy field and streams. These snails are cooked with spices after cleaning and boiling.\n\nDue to lack of knowledge of food culture, people form Tharu communities are teased as the people who eat snails. There is now need promote the food which are under represented. Some Tharu restaurants have opened up in cities that are helping to promote the food culture.\n\nGastronomy of Nepal is very diverse as its culture. There are still many cultures within Nepal that need to be explored for its food culture.\n\nPicture 1: Dry fishes, fermented bamboo being displayed in shop of Kathmandu © MONALISA MAHARJAN\nPicture 2: Ghonghi, snails a delicacy of Tharu community © MONALISA MAHARJAN\nPicture 3: People enjoying traditional drink aila during the festival in Kathmandu Valley © MONALISA MAHARJAN\nPicture 4: Yomari, a traditional dish made from rice flour with fillings of jaggery and sesame seeds © MONALISA MAHARJANYear2022NationNepal
Open Archive 2
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Welcome~ Is this your first time with Yamari?
The picture above is of my family and me making Yamari (traditional typical Newari Bread) in Nepal 2019. It was midwinter, freezing cold morning. The majestic view of snowclad mountains seems refreshed after wakening up. Many trees were denuded of leaves and the lawn was covered in frost. I was wearing gloves and a woolen cap to escape from the cold, sitting in my yard drinking chiya (a traditional nepali tea) and enjoying the splendid morning view with my father. In the meanwhile, I heard my mother calling us to the kitchen. We went to the kitchen and saw my mother ready for making “Yamari”. She wanted us to give her our hands in making the “Yamari”. "Ya" means "to like'' and "mari" means "bread" in Newari language, which literally means “tasty bread”. Yamari is a steamed sweet bread made of rice flour (from the new harvest) dough, shaped like fig with ends like a fishtail and filled with chaku (a sweet made up of sugarcane, ghee, and nut, etc.) and sesame seeds. I was so excited because Yamari was one of my favorite foods which are eaten once a year, in the winter season only. I always wondered why it is made in winter only but not in other seasons. My mother explains, “Eating Yamari avoids the effects of cold winter. Our body gets weak in winter, so, to energize our body we eat chaku which is only made in winter”. However, nowadays it is becoming a popular snack and can be seen in city markets. My mother taught me how to make nice shaped Yamari. The closing part of it must be like the shape of the tail longer if possible because it is believed that the longer the tail is the longer the day will be, and night get shorter which means soon the winter will end. I followed my mother but failed several times. Some shaped round, some shaped semi triangle. After failing several times, I was able to make a beautiful Yamari (third picture). According to the Newari tradition, children including elders go to nearby houses door to door singing a special song and asking for Yamari on a full moon day known as the yamari full moon day. This event used to be real fun and memorable especially for children. However, today this tradition is gradually disappearing. Children and youngsters have no craze for Yamari like before. They are more interested in mobiles or computer games than in preserving their culture and tradition.
Nepal -
Fermented bread of KOREA
The rice cake in the picture is one of the Korean street dishes made by making bread with alcohol. It is called bread, but unlike bread, which is mainly flour or corn flour, it mixes makgeolli and yeast in it. In the manufacturing process, almost all alcohol components disappear due to heat, but the aroma of alcohol remains. Recently, it has disappeared a lot, but only 10 years ago, it was a common food in street truck stalls. 사진의 떡은 술빵으로 한국의 길거리 음식중 하나이다. 명칭은 빵이지만 밀가루, 옥수수가루가 주재료인 빵과 달리 막걸리와 그 안에 들어있는 효모를 주재료로 더 많이 섞는다. 제조 과정에서 열에 의해 알코올 성분이 대부분 날아가지만 알코올 향이 조금은 남아있다. 요즘은 많이 사라졌지만 불과 10년전만해도 길거리 트럭 노점상에서 흔히 접할 수 있는 음식이었다.
South Korea