The natural connection between human beings, their labour and nature penetrates the worldview of all cultures from different historical eras and it determines the thoughts of a person within a traditional society, including Bulgarians. For example, wheat production and sheep breeding are highly significant for Bulgarians – they measure their fortune not only by the… Continue reading Yoghurt – a traditional food for Bulgarians
Food Cultures
An Eye on Rye
At home most especially in northern climes and their corresponding latitudes in the southern hemisphere, breads made from rye are highly iconic in local and international identities, witness the Rye Route that runs through Estonia, where the National Agricultural Museum in Ülenurme, south of Tartu, held AIMA’s 2017 congress (1). Rye bread in many forms… Continue reading An Eye on Rye
Traditional Udmurt Yogurt – Yölpyd
Editor’s Note: This contribution by Tatiana Minniyakhmetova comes to the AIMA thanks to a collaborative effort with the Ritual Year Working Group, a section of the S.I.E.F. (International Society for Ethnology and Folklore) https://www.siefhome.org/wg/ry/ Its members are experts in calendar studies of all hues and, often as a consequence, in food cultures and festive events… Continue reading Traditional Udmurt Yogurt – Yölpyd
Milk distribution and the Glass Bottle in India – an overview
Of the 186 million litres of milk produced in India in 2020, around 85 percent was obtained from small dairy farmers (less than 10 cattle). In rural India, milk is home delivered, daily, by local milkmen carrying bulk quantities in a metal container, usually on a bicycle. The current milk chain flow in India is… Continue reading Milk distribution and the Glass Bottle in India – an overview