National Cultural Network

Thai Culture

Tue, 06 Jul 2010 13:33:27 +0000

Thai people are very friendly and earned their country the name “Land of the smiles” for good reason. They are also very conservative (although it may not seem like it in parts of Bangkok). It is your responsibility as a traveler to do your best at following local customs and keeping the locals from becoming jaded toward future visitors. Don’t screw it up for the rest of us!
Locals understand that you may not know the customs and they are extremely patient. If you at least try then is shows that you are not just there to use them as servants for your holiday trip. Long after you have partied yourself stupid and left for another country, they still remain behind and have to scrape out a living. It is easy to see why some of them become jaded and want to throw your Singah at you.
Abiding by the local customs is not only personally enriching, but it can help you get better services, prices, and treatment everywhere that you go. By simply removing your shoes a shopkeeper may give you a fairer price.

Spices in Indian Cooking

Tue, 06 Jul 2010 13:31:21 +0000

North India
The states in the northern part of the country like Himachal Pradesh, Punjab, Haryana and Uttar Pradesh by and large are known for their slightly rich and spicy flavours. Commonly used spices are coriander, cumin, red chilli powder, fenugreek, garam masala and almost everything has a hint of onion, ginger, garlic and tomato.
South India
The southern states of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh have flavours that are very different from their northern counterparts. By and large, the food in these states is very spicy and there is abundant use of coconut, tamarind and curry leaves in most of their cooking. The coconut could be used in the form of dried or fresh coconut as well as coconut milk.
East India
The country’s eastern states are West Bengal, Orissa, Sikkim and the north-eastern states of Manipur, Meghalaya, Assam etc. West Bengal is probably the most dominant state in terms of flavours of food. Staple food is rice and fish and spices used are varied. Mustard – both whole as well as ground is used in a lot of Bengali food preparations as is the oil of mustard, which is very sharp and pungent to taste. The north-eastern states have a lot of meats and broths, mainly to keep away the cold in the mountains.
West India
India’s western states are mainly Gujarat and Maharashtra. The food in both these states is quite different from each other. While people from Gujarat are almost always pure vegetarian and the use of onion and garlic is also prohibited in their cooking, Maharashtrians (like the rest of India) are both and non-vegetarians, depending on their caste and religion. Gujarati food uses plenty of green chillies, ginger and jaggery (molasses) in its preparation. Maharasthrian cooking uses coconut, curry leaves and whole mustard seeds very often.
Common Flavours and Spices in Indian Cooking
All across india, some of the commonly used spices are cumin (jeera), coriander (dhania), garam masala (a powdered mixture of comprising of cinnamon, cardamom, cloves, whole peppers, nutmeg and mace), bay leaves (tej patta), mustard seeds and green chillies. Each of these spices have an unique flavour of its own and cannot be replaced with other spices.

Scottish People

Tue, 06 Jul 2010 13:28:46 +0000

Scotland is known for its scenic beauty. Every place in Scotland has some history behind it; there are many historic sites like burial chambers, standing stones, sepulchers, and castles of Stone Age, Bronze Age and Iron Age. The beautiful castles in Bothwell (Glasgow), Crathes village in Aberdeenshire and Palace of Holyroodhouse in Edinburgh (the British monarch’s official residence in Scotland), are some examples of the rich heritage of Scotland.
Scotland is situated in the northern part of Great Britain. The country is surrounded by many islands, and the mainland is a part of the island of Great Britain. Scotland’s first inhabitants were known as Picts, a Celtic tribe.
Loch Ness is the largest freshwater lake and the most visited place in Scotland, where visitors love to explore the natural beauty, wild life and catch a glimpse of Nessie, the Loch Ness monster. Scotland’s climate is seldom hot, varying between the rainy and cold seasons.

Edinburgh, the capital of Scotland, is one of the largest financial centers of Europe. Glasgow is the country’s second largest and also one of the largest industrial cities in the world. The Scottish economy is dominated by heavy industries, such as steel making, shipbuilding and coal mining.

Scottish People

Scottish people or Scots are an ethnic group indigenous to Scotland. Even today, the vibrant Scottish people proudly uphold their strong traditions. Farmers or crofters, as they are called, live in Highlands and islands of Scotland, which include the north western hilly regions of Scotland. The Scots are known to have a great sense of humor and give a lot of importance to formal education.

Historically, Scottish people are associated with many different languages such as Pictish, Norse, Norman-French and Brythonic, but today none of these are in use. Today, Scottish English, a dialect of the English language, is widely spoken.

Judaism was followed in Scotland during the Middle Ages. Most Scottish people follow Christianity; but in recent times, other religions such as Islam, Buddhism, Sikhism and Hinduism are also practiced, mainly through immigration.

Scottish Food

Oats, barley and dairy products are considered as pillars of the rural and urban diets of Scotland. Scottish people are fond of good food; while the women are known for their cooking and baking skills. Usually Scottish people grow their own vegetables and prepare a wide variety of soups and stews; while, porridge is their staple breakfast. The Scots love to drink tea.

A list of a few traditional Scottish recipes would include the Black Bun (traditional Scottish cake served at New Year), Scotch Pie (double-crust meat pie), shortbread oatcakes and smoked salmon. Haggis made from sheep’s pluck, is another traditional delicacy of Scotland.

Scotland is renowned all over the world for its famous cheese, shellfish (lobsters and oysters), dairy products, Aberdeen-Angus, a breed of beef cattle known for its rich and tasty meat, and Scotch whisky. The latter is famous all over the world and brings huge income to Scotland.

Scottish Culture

When we talk about Scottish people, we cannot separate them from their culture which is visible in its arts and crafts, clothing, music and sports. Glimpses of their unique past and rich culture are visible even today in their lifestyle.

Arts and Crafts: Scotland is known for Celtic art, in the form of jewelry, artworks and silverwork. On the Isle of Iona (Scotland’s west coast) fantastic, carved stone monuments and crosses were made in the golden age of Celtic art in the early 20th century.

The National Museum of Scotland in Edinburgh, known for its fabulous art collections, houses 4000-year-old carved stone balls belonging to the Bronze Age, carvings and artifacts, ornamental gold objects and religious carvings and illuminated manuscripts from medieval times.

Scotland is famous for its contemporary arts, crafts, sculptures, paintings and landscapes. The Scottish National Gallery of Modern Art in Edinburgh is home to an outstanding collection of paintings, sculptures, prints and recent works of artists. The Red Rag, a leading art gallery in UK, promotes the finest art collections of Scottish artists.

Clothing: The basis of Scottish clothing is tartan and kilt. A kilt is a traditional dress made of tartan patterns (interlocked horizontal and vertical stripes in multiple colors). The Scottish kilt is worn by both men and women, as a formal dress on special occasions or at Highland games or events.

Music: Bagpipers and dancers are a delight to watch at gatherings in Scotland. Highland dances are more difficult to perform and require great stamina and skill. The Highland dances have their base in the ancient folk customs and were earlier performed by only Scottish men; but now they are performed by women as well. The Highland Fling and the Sword dance are the oldest traditional Highland dances of Scotland. Male warriors performed the dances to celebrate their victory after returning from war. Now, they are performed at national events and dance competitions. One can see a glimpse of Scottish culture at the annual festival called Scottish Highland games.

Scotland is known for its traditional folk music and has influenced music across the globe. Their music ranging from bagpipers to contemporary folk music is truly amazing, and it continues to entertain people. Scotland has made many contributions to the world of music. MacUmba is a unique group of musicians based in Scotland, who fuse the traditional sounds of Scottish bagpipes with musical rhythms of Brazil. They have played at many events and festivals across the globe, and continue to entertain the audience all over the world. Scottish rock bands like Runrig and Wolfestone, famous for fusion of Celtic folk with rock rhythms, have made a mark on the global map.

Scotland hosts the International Festival of Music and Drama at Edinburgh every year. The music and drama festival has come a long way since it was started in 1947; and today, it is one of the world’s largest cultural events.

Sports: Scottish people are very fond of sports and it forms a very essential part of their culture. Though, Scotland is renowned as the home of golf, but Scottish people follow soccer with great passion. England is their favorite soccer opponent. Scots also enjoy traditional sports like hammer throwing, tossing the pole, light and heavy athletics and Scottish wrestling which is performed at clan gatherings.

Japanese Tea Ceremony

Tue, 06 Jul 2010 13:27:35 +0000

Japanese Tea Ceremony Procedures
The steps to the ceremony are quite simple: clean the serving bowls, boil a pot of water, serve a sweet treat to guests before the tea, mix powdered bitter green tea (Matcha) and water to make a frothy tea, serve the tea to guests. [ The flavors of the sweets and bitter tea compliment each other. This is a sign of harmony. ]
1. Bow when you receive the cup of tea which is called a chawan.
2. Take the chawan with your right hand and place it in the palm of your left hand.
3. Turn the chawan clockwise three times before you take a drink.
4. When the tea is gone, make a loud slurp to tell the host that the tea was truly enjoyed.
5. Wipe the part of the chawan your lips touched with your right hand.
6. Turn the chawan counterclockwise and return to the host.
Japanese Tea Ceremony History
In the middle of the 16th century the first Westerners, the Jesuits, arrived in Japan, and at that same time a Japanese man named Rikyu was developing a new approach to the ancient practice of serving tea with some food. It did not take long for the Jesuits to discover and develop an admiration for tea practices and to incorporate them into their everyday life in Japan. But the relationship between western civilization and the tea ceremony came to an abrupt halt when Tokugawa Ieyasu, the Shogun, forced Westerners out of Japan and shut the doors on them for almost 300 years. Although the doors re-opened in 1868, it took almost 100 years for Westerners to develop an interest in the tea ceremony to the extent that they would begin to practice it and not simply view it as a quaint, inscrutable custom of the Japanese.
The experience of a tea ceremony can have 3 dimensions to it:
1. it is a social event;
2. it stresses aesthetics very much;
3. it can have a religious dimension.
That it is a social event is obvious. Guests gather at an appointed time to be served food and drink. This can be an informal tea which consists of serving a sweet and some tea, or even a small meal with the sweet and tea. This is called a chakai and can take anywhere from 20 minutes to an hour or so. The number of guests for this sort of tea can be as small as one, and the highest number of guests is determined only by the limitations of the host’s facilities. Guests also can be invited to a much more formal gathering called a chaji which involves highly structured gathering rituals, the serving of a meal in multiple courses, an intermission in a garden, and then a solemn thick tea ceremony followed by the less solemn thin Japanese tea ceremony.
A chaji will last from 3 to 5 hours and only 5 guests at most will be present. Both the chakai and the chaji have the same purpose which is to serve food and drink to guests. The difference lies in the quantity of food and drink, and the increased amount of ritualized movement that is necessary when you are serving more and doing it in your finest fashion. As with any serving of food and drink in the world, a sensible host will invite people who are compatible, for no one sits down with enemies to share a meal. In English we have the word “companion” which means a friend who does things with you. Etymologically “companion” came from 2 Latin words, cum which means with, and pan which means bread. Thus the original meaning of the word was the one with whom you were willing to share food. I believe that all nations can readily associate the sharing of food and drink as a symbol of friendly acceptance. The Japanese tea ceremony is definitely this sort of social event.
Let’s turn now to the aesthetic dimension of tea. All great cultures in the history of civilization take care to serve a meal in a proscribed manner, and that prescription will always involve a certain amount of beauty. The appearance of the food, the utensils used in serving the food, and the decoration of the eating place should be quite appealing to the eyes. This is common throughout the world. In the tea ceremony this concern for beauty is so deeply pursued that tea can truly be referred to as an art form. Body movement is completely choreographed, even down to finger positions. Tea utensils can be of such a high quality that you will find them in art museums throughout the world. This is true also of tea architecture. (The Philadelphia and Los Angeles museums have complete tea house complexes which they display with great pride.) The arrangement of food in a chakai or a chaji can be so striking in beauty and so subtle in choice and form that it is almost on the level of poetry. The Japanese say that food must be tasted with the eyes before it is tasted with the mouth.
People frequently ask, “How long does it take to learn the tea ceremony?” This is like asking, “How long does it take to learn to play the piano? “If you are a fast learner, you will be able to play a simple tune within 10 weeks, but if you really want to play well, count more on 10 years. There is an old Latin saying, Ars est celare arlem. This means that true art is so subtle that it looks quite natural and simple — it does not look contrived. This is true of the art of tea also, and thus it takes years of study and practice in order to master it. People are surprised when you tell them that it takes years to learn tea, but think about how long it took you to learn proper table manners, and these, though refined, are certainly not on the level of an art form. And think too about the many years any good cook has spent in developing the ability to gracefully prepare and serve a good meal.
The tea ceremony as an art form cuts through a whole spectrum of Japanese culture because it embraces many art forms such as architecture, gardening, ceramics, textiles, Japanese calligraphy, flower arrangement, and Japanese cuisine, plus a few rather arcane art forms such as the sculpting of ashes and the building of a beautiful fire. Certain arrangements of ashes on which charcoal is placed can take as long as two hours to prepare. Other than the Japanese tea ceremony, where else can you find humble ashes raised to such a level of refinement and beauty? Indeed, they are the finest ashes in the world. A story is told about three tea masters who had a magnificent tea room with much valuable equipment. One day the house caught fire and the 3 tea masters rushed in to save what they could. The first thing they saved was the ashes! The point being made with this story is that everything involved in a tea ceremony has been given careful aesthetic attention, even the ashes. Going to a high quality tea ceremony can be every bit as much of an aesthetic experience as going to an art museum or the theater.
The third dimension of tea is the religious dimension, and it is optional. I would compare this to meals in Muslim or Jewish, or Christian homes, and many other religious homes. Pious people in these religious traditions will bring a religious mentality to meals and thus experience the meal as a religious event. The religious mentality which is frequently brought to a tea ceremony is that of Zen Buddhism. Zen people talk about the whole universe being experienced in the drinking of a bowl of tea. This experience comes from giving yourself over totally to the here and now and fully participating in the tea with a heart free from selfish desires. But this is up to the individuals participating in the tea. As Mr. Yamada, the director of Urasenke in New York, says, “Zen people (particularly of the Rinzai sect) are often interested in tea, and tea people are often interested in Zen, but tea is tea and Zen is Zen.” One could just as easily bring a Christian or Islamic mentality to a tea ceremony, and in fact Soshitsu Sen XV, the present Grand Master, highly encourages just this sort of thing. Giving oneself over to the here and now with a heart free from selfish desire is a thought quite acceptable to all the major religions of the world. Christians speak about experiencing Christ at the supper table; he can also be experienced at tea. Jews speak of living out their covenant with God by keeping his law. Tea can be quite kosher. And Muslims can accept the will of Allah while sharing food and tea. Tea is for all nations, all cultures, and all religious traditions.

Jamaican Marriage

Tue, 06 Jul 2010 13:26:18 +0000

A traditional wedding in Jamaica typically meant the whole village or community where the couple lived was involved in the ceremony. Relatives of the couple, along with members of the community, prepared for the ceremony. While today’s modern couples often seek the assistance of wedding consultants or planners, once upon a time the responsibility for planning fell naturally to those who lived nearby and knew the couple.
The elaborate preparations for the ceremony included cooking great amounts of food for the reception and the baking of several cakes. On the wedding day, the cakes were carried to the wedding location by a procession of married women wearing white dresses and head-ties. No one spoke during this solemn procession, and the cakes themselves were covered by white lace so that the bride did not see them until the day of the wedding.
Before the ceremony, ring games were played and food was consumed in great quantities. The festivities lasted until daybreak, when those in attendance would then pray for the couple before they left to prepare themselves for the wedding ceremony. If the ceremony was held in a church, it usually followed the parameters of an English wedding. The groom wore a new suit and the bride wore a white dress and veil.
The reception was held at the groom’s house in a booth that was built specifically for the event. Usually constructed of coconut boughs and decorated with flowers, the booth was an extension of the home. Usually, the reception followed a standard order, including the cutting of the cake, the toasting of the couple, the eating of a lot of delicious food and a great deal of dancing. The reception usually lasted until the afternoon, with the attendants playing games and singing songs.
It didn’t end there, though. On the Sunday after the wedding, known as Tun T’anks Sunday, the wedding party went to church. After services, the assembly then visited the bride’s parents’ home for a second reception, usually even bigger than the first party. More food and cakes were served. The top layer of the cake was given to the minister who performed the ceremony, and the second layer went to the newlywed couple.
Throughout the evening, other traditions were followed. Participants bid on the bride and groom, with the collected sum then given to the bride. The end of the evening was highlighted by a dance, usually played by a fife, banjo and guitar. Quadrille was the common dance, with one of the sets composed of family members including the bride, the groom, their parents, the maid of honor and the best man.
Gifts were given by all those in attendance, and were usually animals or other provisions. After this last reception, the couple would venture to their new home, where they rested for a week. The couple was excused from working in the fields; instead, family members visited to bring food and provide advice.
These days, many of the old folk customs associated with marriage are no longer observed. Modern times have brought new practices and traditions for those who marry in Jamaica. But the old ways are remembered with fondness and respect.