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GROUP 10, THE DYNAMICS OF FOOD AND THE KALINGAS (SCIENCE, ART, AND CULTURE…
GROUP 10
THE DYNAMICS OF FOOD AND THE KALINGAS
SCIENCE, ART, AND CULTURE
FOOD OF THE KALINGAS :shallow_pan_of_food:
Ideal meal: huge chunks of meat accompanied by a small helping of rice and few vegetables
Subdued and dull colors are preferred
Food is mainly swallowed without chewing
Not guided by nutritional information or food guide pyramids
FEASTS AND FAMINES :champagne: :frowning_face:
Small family groups to survive
determination to pass on hard earned knowledge for survival to descendants
shift to food that were taboo before
RITUALS AND TABOOS :candle:
Visitors are initially offered a drink and any refusal is interpreted as hostility
Either salt or bananas are offered to visitors
Idaw: An important hunting and traveling omen
carries messages from the spirit world and foretells the future
a favorable sign that is anticipated before hunting
an unfavorable sign means the hunting will not be continued
Paniyaw: kalinga term referring to omens in agriculture
Taboo on stepping over harvested panicles during harvesting
Fall grains from when bundles of rice are hung to dry can only be used by women
In Southern Kalingaland, old men harvest the first four bundles of rice
Food was not available on a usual basis so they had to offer goods to the gods to provide for them.
FOOD PREPAPARATION :female-cook::skin-tone-4:
RICE :rice:
Absorption cooking (cooked in boiling water in a clay pot)
MEAT :meat_on_bone:
domesticated animals are only for special occasions
Childhood lifecycle markers: kontad; (chicken, pig)
For visitors: palanos (chicken, pig)
Interdeme treaty celebration: budong (pig, carabaos)
Curing ceremonies: posipos (pig)
Funerals: bagong (carabaos)
Hunters, by custom, save the head, neck, and thorax for themselves
A share of meat from distribution ceremonies is called ilang
VEGETATION :four_leaf_clover:
Eaten raw or boiled
Tubers are peeled but rarely washed
BEVERAGES :tropical_drink:
Coffee beans for home consumption
Stored
pounded with palay pealings
Dried
cleaned by winnowing
pounded again to remove the skins
dried, roasted, and pounded into power
AVAILABILITY AND PREFERENCE :check:
Selection of food is determined primarily by smell and color
Children often prefer food with bright colors
Meat of any kind ranks as preferred food
FOOD PRODUCTION :shallow_pan_of_food:
VEGETATION :four_leaf_clover:
Teas made from boiling dried leaves were used to cure diseases, like dysentery and coughs.
Vegetables and tubers are planted in swiddens and paddy banks alongside rice.
BEVERAGES :tropical_drink:
COFFEE :coffee: The land on which the coffee must grow on is shaded, fertile and near transportation
BASI :tea: The social perception of Kalinga elite was determined by their ability to produce Basi.
RICE
Rice are grown mostly from rice paddles, but are also still grown from terracing and swiddens.
They do not use fertilizers and external chemicals to help in the rice growth.
FOOD CONSUMPTION
Typical Kalinga meal consists of rice and boiled bean soup
Meat was a luxury
Meat was swallowed rather than being chewed
Coarse vegetable and tubers are chewed
Coffee replaced camote soup as an all purpose drink
SNACKS :corn:
The Kalingas munch on maize as their favorite snacks, which they boil or roast.
SEASONING :hot_pepper:
Green and red peppers along the river were the only widely available spices
HUNTING AND GATHERING :dog2:
dogs were valued as hunting partners
Hunting season was busy = working for the farm and for food
ETHNOSCIENCE AND ETHNOMATHEMATICS
HUMANS AND CROP DISEASES :radioactive_sign:
Crops :ear_of_rice:
Rice virus transmitted by leafhoppers
Most common virus: Tungro (discoloring of the leaves)
rat infestations :mouse2:
reliance on traditional cures :pill:
Leftover leaves from vegetables were used as medicine or tonic for the sick :hospital:
Humans :person_with_blond_hair::skin-tone-4:
tuberculosis
measles
pneumonia
goiter
FOOD PROCESSES :male-scientist:
Unique salt making process uses kerosene and fire :fire:
FOOD PRODUCTION :shallow_pan_of_food:
RICE :rice:
MEAT :meat_on_bone:
“Tarkon” (for carabaos and cattle) or “Pakan” (dogs, pigs, chickents) – the husbandry practice of lending fertile female livestock for impregnation. :dog2:
Pigs raised by the Kalinga have high adaptability, health resilience and a lower need for intensive maintenance. :pig:
VEGETATION :four_leaf_clover:
Traditional winnowing used to separate beans from their shells.
BEVERAGES :tropical_drink:
COFFEE
The indigenous coffee tastes better but the newer coffee produces more, therefore the indigenous coffee is rarely harvested. :coffee:
BASI
bundles in the pre-flower stage are grown in a watery area in a process called sanong.
SEASONING :hot_pepper:
Peppers were introduced by the Spaniards in Mexico
FISH
"Kobkob-ong" traps were designed to improve fishing catches :fishing_pole_and_fish:
FOOD PREPARATION :female-cook::skin-tone-4:
RICE :rice:
Each person got one chupa of rice
Not rinsed before cooking (no talc because hand-pounded)
MEAT :meat_on_bone:
Meat from domesticated animals were used in curing the sick
VEGETATION :four_leaf_clover:
Some legumes may be shelled and and stored for dry season consumption
Infrastructure :house_buildings:
constructed elevated houses so they could rest evenly :hammer_and_pick:
SENSE OF TIME
Food Preparation
Hand-Pounded Rice will store only for 2-3 months
Pounds Rice every Three day for Three day supply
Food Consumption
Meals are taken three times a day
Paddy owner feeds the planters at 10:00 am and at 3:00 pm
FOOD PRODUCTION :shallow_pan_of_food:
VEGETATION :four_leaf_clover:
Camotes are harvested every 3 months to 3 years while Taro harvested for one year, every 3 months.
RICE :rice:
First crops were harvested during infrequent rain seasons, second crops were harvested during times of frequent rain within five days
SNACKS :cookie:
SEASONING :hot_pepper:
The cooking process of the Balatok salt producers took five days and produced a relatively small amount of salt.
HUNTING AND GATHERING :bow_and_arrow:
Hunting done during dry seasons (February to April) since they don’t have many more responsibilities in the paddies and swiddens and to avoid the small black leeches in the rainy season :sunny:
Kerosene lamps put on rocks and screens were used to hunt birds at night :bird:
BEVERAGES :tropical_drink:
COFFEE :coffee:
The Kalingas were aware of coffee plants that are growing in their area way before the Americans came, however, they were not harvested.
Coffee was harvested annually from December to February after it was introduced by the Americans
BASI :tea: Sugarcanes used for making basi are planted in March in a swidden where tobacco has been harvested.
Bingang basi is aged for three to seven months while Chacha-an basi is aged for a year.
Fishing techniques change depending on the month or season :tropical_fish:
Trapping and line fishing method done in April to May :fishing_pole_and_fish:
Use of nets done from August to November :goal_net: