Food

Aux Portes de Saint-Louis: La Gare Routière

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.

Pitha - Rice cake

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.

‘Hliang-Phi Jaothi’

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.

Rice Varieties in Myanmar

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. 

Threshing through Bullock Treading-Agricultural Practices

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.

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