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In the past, fermented tea leaf used to be packed tightly in bamboo containers. It was put in the containers layer by layer. It was kept for at least six months. Nowadays, fermented tea leaf is packed in Penang sacks one layer after another. Then they are well pressed by big pieces of stone. They are left like this for a long time. Then they are ready to be sold. While they are kept in sacks and pressed, the superfluous juices drain outside. It can make the place dirty. However, it cannot affect the quality of the fermented tea leaf.
Torvehallerne are food halls which are positioned in the center of Copenhagen which sell a large variety of food. This includes fresh vegetables, cheese, fish, and freshly baked bread. The prices are high and the focus is on quality and ecology, rather than price and quantity. The shops are specialized in offering a selection of products from their respective shops. In conversation with cashiers, they explained to me that the dialogue is what sets apart Torvehallerne from regular supermarkets. This is the conversation around the products being sold.
Native American populations in the US have long been subject to stereotyping and destruction of their respective cultures. Throughout the 18th and 19th centuries, Native Americans often found themselves at war with the colonial settlers; however, war did not just manifest physically. American colonists waged war against Native culture itself, attempting to assert the cultural superiority of the white man largely through Christian missions and the capture and destruction of Native lands and landmarks. Another facet of the cultural war was through food.
Nestled in the Western Ghats on the coastline of the Indian peninsula, is Goa- a small state that was colonized by the Portuguese around 500 years ago and became a part of the larger Indian State in the 1960s. The confluence of this Indo-Western heritage amalgamates into a fascinating melting pot of culture. Goa, which is now a renowned tourist destination, has always been for me, home.
Image: Woman with Cane Basket, Crates filled with oranges from orange orchards in Panauti Nepal. These orchards are sold by the farmers’ families while the profit goes to the landowners and they only earn a part of the profit made on the crop since they do not own the lands anymore due to brain-drain, high taxes and the push for privatization by the government.
This is breakfast at HMC Westeinde hospital in The Hague, the Netherlands. Every morning, the ‘breakfast cart’ comes along to each patient’s bedside, where the patient is offered a choice of white, wholegrain or raisin bread with butter, margarine, cheese or jam. Alternatively, patients can opt for a cereal (only one choice, an off-brand cornflake) with milk. Alongside this, you can choose to drink tea, coffee (both with or without milk, sugar and sweeteners) or apple or orange juice. You are also offered one hard-boiled egg.
Gochujang, a type of red pepper paste is one of the key ingredients in the South Korean cuisine. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. It is produced through years of fermenting in earthenware. Sunchang County is the main producer of Gochujang in South Korea and holds a distinctive recipe comparing to elsewhere in South Korea.
At an altitude of 3000 meters, Khamje is a tiny village with a handful of houses in the Solukhumbu region of north-eastern Nepal. The mountains in Nepal are not considered hospitable to a variety of food, and most of the country’s food production is centered in the hilly region and the Terai (Southern Nepal). Dawa Phuti Sherpa (woman pictured here) is seasoned in mountain farming and animal husbandry, and has spent most of her life in Khamje. The red tomatoes, and the large pumpkin shown here are grown in her recently-built greenhouse.
Some food can be eaten by chewing, others can be eaten by licking and swallowing. As for pickled tea leaf, it is eaten by nibbling and swallowing. If the fermented tea leaf is pickled in peanut oil or sesame oil, it becomes soft and tender. Ancient Myanmar people used to eat pickled tea leaves by
sandwiching them between the thumb and forefinger. Almost every household entertains the guests to pickled tea leaves and green tea. It shows that it is the way how Myanmar people especially those who live in districts entertain the guests.
Tea pickers mainly use their thumb and index fingers, which are stained black from the repeated exposure to tannin from the tea leaves. To avoid this, the pickers now use gloves. For storing the picked tea leaves, tea pickers mostly use wicker baskets called paline in Burmese. After the paline are filled with tea leaves, they are brought back down from the tea hills on a shoulder yoke. Tea picking starts from sunrise and continues through until sunset.
There are several proverbs regarding the taste of pickled tea, Myanmar’s traditional food. The proverbs concerning pickled tea are well-known cultural norms and people like to use them. The table shows the proverbs in two languages, Myanmar and English translation.
In the proverbs concerning pickled tea leaves, Myanmar people’s culture, thinking, belief, and social value can be seen. They use proverbs when they would like to express their ideas and emotions.
Tea cultivation and production in a four-stage yearly cycle. From December to February, the villagers tend their tea plots. In the second stage, which is from March to April, they harvest and produce a type of dried tea called the shwe hpi variant. The third stage is the 4-month fermented tea-making season from May to August. The type of tea harvested and fermented in this season is called khat kant tea. The last stage is the hnin tat dried tea season from September to November.
Pictured in the first photograph is pictured the champorado, a Filipino dessert dish made of sticky rice and tablea (tablets of ground roasted cocoa beans) and topped with milk and sugar. The champorado is often served for breakfast or merienda (afternoon tea), and is served alongside dried fish as a salty balance to the dessert’s sweetness.
“Shoulder basket brand” pickled tea leaf with sesame is the very first product in Myanmar (See figure – 1) Fertilizers, as well as insecticides, have not been used in tea plantations. The forty-year-old “shoulder basket brand” pickled tea leaf company owner said “In our company, export goods are manufactured hygienically and attractively. However, goods for local consumption are not produced properly. Like foreigners, indigenous people are human beings. So many diseases occur in Myanmar because of consuming unhygienic food.
In addition to the Buddha and Nats, bicentennial tea trees are held in great reverence in Kyushaw society as benefactors and are worshipped by Kyushaw villagers. As sacred trees, the leaves of these old trees are never plucked. Every year on the full-moon day of the month of Tabaung (late February to early March), around the time of the first tea leaf harvests, the owner of the land where the bicentennial tea tree stands dresses it in “golden robes” i.e., they gild the tea tree in gold leaves using ripe bananas as glue.
To increase knowledge, when trimming a branch, leave about one or two branches of the tea tree and cut all the remaining branches to a height of 16 inches or 22 inches from the ground. Annual branch trim increases yield. As it is a branched plant, it produces more sprouts. fermented tea prefers sprouts, so the more beautiful the sprouts, the higher the price. The branching method should be taught that it is a 100% safe method without plant death. A 40-years-old- secretary of the Palaung Tea Producers and Sellers Association said:
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.
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