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A farmer threshes his harvested crop in the village of Paliya Pipariya, Madhya Pradesh. In the age of combine harvesters, small scale farmers still rely on traditional methods such as bullock treading (seen in the picture) for threshing of crops, followed by winnowing. A common practice in many parts of the world, this particular method involves a herd of cattle tied to a wooden pole, made to tread in circles on the threshing floor where the dried crop is spread out.
Story from an Intercommunity Dialogue on Rice Cultures and Cultivation
Ag lainai, the ritual of cutting the first fruits of paddy
Dharitri Narzary
Suresh Godani (70), a resident of Pipariya, Madhya Pradesh, talks about the changing town-scape vis-à-vis the changes in local agricultural economy. A translated excerpt from our recorded conversation:
The different varieties of rice are differentiated on the basis of their qualities, nutrition, features, and taste. Though there are many varieties of rice, based on my interview, Paw San still takes the first place. The rice shop owners that I talked to said that Paw San is the best seller althoug its 'price is a little high'. Mostly, people from the middle class consume it. But Shwe Bo, Zi Yar and many others are moslty used by the Hta Min Sai, the restaurants, because of their low price and suitability for their business.
Each time when Hin Lad Nai villagers work on their farmland – either alone or with their friends and families, they usually practice the ceremony called ‘Hliang-Phi Jaothi’. In Hliang-Phi Jaothi they offer some of their food to the guardian spirit or ‘Phi Jaothi’ before having lunch. In practicing the ceremony, they first prepare some food on banana leaves, they pray and call on Phi Jaothi to eat the food. The eldest man from each household does this this process. He holds the rice pack (made from banana leaves), and lays it on stump before squatting down and praying.
Pitha is the common name used in Assam for rice cake. The Boro pitha is traditionally prepared during the harvest festival. In earlier times indigenous varieties of rice were used for making pitha. Each household has its own way of making pitha/ rice cakes and it is generally women who engage in such activities. Now-a-days with indigenous rice varieties slowly disappearing, hybrid rice varieties are used for making pitha; and pitha is no longer related with festivities alone.
La gare routière de Saint-Louis est un lieu oú transitent des centaines de voitures, ainsi que des miliers de personnes. A part les chauffeurs et les passagers, il y'a des employés et des vendeurs qui viennent y travailler tous les jours. Sur notre photo nous voyons, devant le poste de contrôle, six personnes entrain de partager un repas, autour d'un bol. Il y'a parmi eux des coxeurs (hommes qui organisent et tiennent la liste des véhicules et qui sont chargés de rabattre les clients vers un taxi ou un autocar), des agents de la mairie, et des chauffeurs.
On my visit to the Leiden Market, I witnessed a scene where the fish sellers were singing in unison with each other. There was a man and woman selling and singing, while scraping herrings. But in my home country, Ghana, the fishermen sing when pulling the nets of fishes out of the water whilst the women await and take the fish away to sell at market like the Elmina fish market. The women are the one that sell and the atmosphere is mostly of chaos.
One of the items on display at most of the local Autonomous Council sponsored/organized exhibitions at BTC areas of Assam is different varieties of rice seeds, including indigous and hybrid ones. The main target is to create awareness of hybrid varieties of rice but what it does is also make aundience realize the invisibility of indigenous varieties.
"We used to pack food while wearing gloves but some customers would ask us to take them off and then pack with bare hands," one of the vednor's response to us when we asked her why she didn't wear gloves while packing food.
We were puzzled by this response. Why did the customers ask the vendors to remove their gloves? How did the customers perceive gloves? Is there lack of awareness over hygiene? Do people - vendors and customers- view hygiene differently?
Jou is the most favoured traditional brew of the Boro people in Assam. It has social, cultural and religious usage but jou for a long time was identified with the community. Particularly the Hindu caste society of Assam looked down upon the indigenous (tribal) people of Assam because of their traditional lifeways that involved making and drinking of jou. But for the Boros, no ritual and custom is complete without it. Traditionally, Boro women were expected to know how to make jou, and therefore, this community knowledge also is held by women.
Giving healthy food awareness to the school children in Taungthaman village
“It seemed that the whole city had turned into a huge market.”
On every street corner various food outlets compete for customers with other types of businesses. Most places have very rudimentary facilities.
"Some have simple tables set out in the open, others stay in the sun while others, like breakfast sellers, join sheets together to make a sort of voting booth in a corner of the street"
On every street corner, too, various street food outlets compete for customers with other types of businesses. These places are either "canteens" or garages of houses transformed into catering spaces with a large table and wooden benches around for customers, or metal or wooden kiosks glued to a wall or by the roadside.
The materials used are numerous: stainless steel or plastic or glass containers, spoons, dishes, a gas bottle or coal furnace, plastic basins for laundry, a few 20-litre oil cans recycled into water reserves and a stack of newspaper used as packaging.
Depending on the time of day, meals with varied menus are served to this very diverse clientele. For breakfast, for example, the saleswomen have bowls on a table, each containing a sauce to make a sandwich, at the customer's discretion, on site or to take away, wrapped in newspaper:
"Arame provides its customers with three long benches. On his table are bowls containing mayonnaise, tuna, pea sauce, spaghetti, French fries, canned meat, ndambé etc. It adds seasonings and spices (chilli, pepper, broth) to foods to suit the taste of customers.
For some vendors the entire preparation chain is a very serious matter, and therefore personal, especially for reasons related to Muslim (halal) precepts:
The rice in the photo is known as "Namar catsa" or " Caca". It looks strange from its name to its colour. According to the farmers, the rice used to be eaten by the Kings and the senior citizens because it is nutritious. The interviewee shared, "it made up complete balanced nutrition for the sick or weak. But now most of our people don't have much knowledge concerning with that kind of paddy ( including me). Today that kind of rice is not grown widely".
Bruno to vendor: Are you a Moor?
Vendor: “I am a Pulaar (ethnic group from Senegal) sir, and I am from Lao Air. You can't read? It's nevertheless well written on my beautiful stove! - - aere lao cité baratal fouta toro. ... I know this way of preparing meat better than the Moors. It is a job, like any other, that does not belong to any ethnic group."
This is a play song from Kokrajar, Assam, India. Elders enact this with the children. The rough translation of the song is:
Rice cook … cook… cook…
Curry cook … cook… cook
Will you eat … will you eat … will you eat?
Keep for dinner also okay?
Lets go to plant rice now
Let’s make alli now
Let’s break alli
Let’s plant plant
Now let’s go to catch crabs from the holes
No way this side…no way that side… what about this side jogo…jogo…jogo!
Let's build this up together
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