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11/06/2008

CARIFESTA : HISTORIQUE 1972-2008

Carifesta72

Histoire de CARIFESTA

• L'histoire et l'évolution de CARIFESTA
• Thèmes des précédents CARIFESTA
• Comment est né CARIFESTA’72
• Qui est venu à CARIFESTA'72 ?
• Chant  « Bienvenue à CARIFESTA »
• Timbre-poste du Festival
• La Cité du Festival
• Les pays invités
• la Scène Mondiale
• CARIFESTA Festival Caribéen des Arts Créatifs
• Objectifs de CARIFESTA
• Nombre de CARIFESTA réalisés
• Renseignements sur CARIFESTA
• Paroles et chansons CARIFESTA’72
• Événements

    Histoire et évolution de CARIFESTA

    Carifesta pour public et pour sujet les habitants de cette région, le «peuple» qui demeure le fondement et le moteur de nos pays.

Lire la suite "CARIFESTA : HISTORIQUE 1972-2008" »

23/02/2008

CULTURE : EAST VS. WEST - THINK ABOUT IT !

Culture East vs. West - simple figures
Understanding of Asian culture vs. Western culture...

These icons were designed by Liu Young
who was born in China and educated in Germany

This representation very well applies to all Asians - including Chinese, Indians,
Japanese, Thais, Koreans, Indonesian, Malays, Dayaks, etc.


Blue  --> Westerner
 
Red   --> Asian

Opinion

Way of Life

Punctuality

Contacts

Anger

Queue when Waiting

Sundays on the Road

Partying

Traveling

Handling of Problems

Three meals a day

Transportation

Weather and Moods



The Boss



What's Trendy

The child

       

31/08/2006

BEST VEGETARIAN IN USA

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VEGETARIAN
PORK

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FOR
YOUR WEDDING!


If the bride and groom choose to serve a vegetarian meal at their wedding, they have the full right to do so.

While taking your guests' preferences into account is important, there are plenty of ways to satisfy guests' appetites with non-meat meals.

We've spoken with the cook and she's willing to make a couple of the vegetarian meals vegan by leaving out the dairy and eggs.

Many meat-eaters see vegetarianism as a moral judgment on their own dietary choices.

But if somebody else serving you a vegetarian meal makes you feel like you're being judged, then doesn't that indicate that you're not comfortable enough with your own dietary decisions? - Ann Landers.

Source.

http://www.vegparadise.com/airline.html

Et pour manger végé à bord de l'avion?

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21/08/2006

INDIAN SARI - FASHIONING THE FEMALE FORM

Indian Art Store
www.sarimagic.com


The Indian Sari - Fashioning the Female Form

by Nitin Kumar
Editor
http://www.exoticindia.com
 

Krishna to Draupadi's RescueLegend has it that when the beauteous Draupadi - wife of the Pandavas, was lost to the Kauravas in a gambling duel, the lecherous victors, intent on humiliating and harassing Draupadi, caught one end of the diaphanous material that draped her demurely, yet seductively. They continued to pull and unravel, but could not reach the end, and thus undrape her. Virtue triumphed yet again in this 5,000 year old Indian epic, the Mahabharata. Legend, fantasy, history or fact, it is the first recorded reference to the enduringly attractive Sari - the longest running 'in fashion' item of feminine apparel in the world.

Sari in Indian ArtIn a metaphysical sense the Kauravas symbolize the forces of chaos and destruction, trying to unwind what is in effect, infinity. They are finally forced to stop, frustrated and defeated.

A charming folktale explains the origin of the Sari as follows:       

"The Sari, it is said, was born on the loom of a fanciful weaver. He dreamt of Woman. The shimmer of her tears. The drape of her tumbling hair. The colors of her many moods. The softness of her touch. All these he wove together. He couldn't stop. He wove for many yards. And when he was done, the story goes, he sat back and smiled and smiled and smiled".      

Indian myths often use weaving as a metaphor for the creation of the universe. The sutra or spun thread was the foundation, while the sutradhara (weaver) or holder of the thread was viewed as the architect or creator of the universe.

The etymology of the word sari is from the Sanskrit word 'sati', which means strip of cloth. This evolved into the Prakrit 'sadi' and was later anglicised into sari.

 

Sari without Blouse There is ample evidence of the sari in the earliest examples of Indian art. Sculptures from the Gandhara, Mathura and Gupta schools (1st- 6th century AD), suggest that the sari in its earlier form was a briefer garment, with a veil, and usually no discernable bodice.

 

There are also several references to the fact that in South India the sari had been for a long time one piece of material that served as both skirt and veil, leaving the bosom bare. Even today in some rural areas it is quite common for a woman not to wear a choli.

 

Sari as skirt in Rajasthani PaintingIn extant North Indian miniature paintings, (particularly Jain, Rajasthani and Pahari schools from the 13th to the 19th centuries) it seems to consist of the diaphanous skirt and an equally diaphanous veil draped over a tiny bodice. This style still survives as the more voluminous lehanga of Rajasthan and Gujarat.

 

Sari as similar to Dhoti for Males      

 

 

 

 

Gradually this skirt and veil were amalgamated into one garment, but when and how this happened is not precisely clear. One theory, not fully substantiated, is that the style was created by Noor Jahan (d. 1645) wife of the Mughal emperor Jehangir (reigned. 1605-27). Perhaps it would be more accurate to speculate that the confrontation between the two cultures, Islamic and Hindu, led the comparatively relaxed Hindus to develop a style that robed the person more discreetly and less precariously.

Some costume historians believe that the men's dhoti, which is the oldest Indian draped garment, is the forerunner of the sari. Till the 14th century the dhoti was worn by both men and women. Thereafter it is conjectured that the women's dhoti started to become longer, and the accessory cloth worn over the shoulders was woven together with the dhoti into a single cloth to make the sari.

Sari enhancing the female formIndian civilization has always placed a tremendous importance on unstitched fabrics like the sari and dhoti, which are given sacred overtones. The belief was that such a fabric was pure; perhaps because in the distant past needles of bone were used for stitching. Hence even to the present day, while attending pujas or other sacred ceremonies, the men dress up in dhotis while women wear the sari. Thus even though the different waves of Islamic expansion (13th - 19th century AD) resulted in new versions of stitched garments, the primacy of the sari and its gently changing form couldn't be changed. Even today, when the Islam influenced Salwar-kameez (loose trousers with a tunic) is an increasingly popular garment, the Sari continues to hold its sway. The flow it confers to the natural contours of the female form enhances the gracefulness of the fairer sex, as no other apparel can.

Chanderi Silver Grey Cotton Sari      

 

The Sari, like so many other textiles, gives the lie to the hierarchical distinction made between fine arts and crafts. The approximate size of a sari is 47 by 216 inches. Although it is an untailored length of cloth, the fabric is highly structured and its design vocabulary very sophisticated. The main field of the sari is framed on three sides by a decorative frieze of flowering plants, figurative images or abstract symbols.

Patola Silk SariTwo of the borders define the edges of the length of the sari and the third comprises the end piece, which is a visible, broader, more complex version of the other two borders. This end piece is the part of the sari that is draped over the shoulder and left to hang over the back or front, known popularly as the Pallav.

The pallav usually elaborates the theme found in the two borders and the actual field of the sari, a sort of repetition and amplification in the manner of the Indian musical mode, the raga. The raga has a set number of notes and these are intoned in a form of verbal mnemonics, before the song is actually sung. No new notes other than those in the introduction are used, but improvisation is allowed and results in endless permutations and combinations. This beautiful metaphor thus compares the two narrow borders to the introductory recital of the pure notes and the pallav to the song.

 

Patola Sari      

 

 

The design, whether woven, embroidered, painted or block-printed, needs to maintain the proportion and balance between the actual field of the sari, the borders and the pallav. The pattern creates its own rhythm. For instance, the scattering of spot weft gold dots increase in the pallav for a denser, richer pattern and gradually and softly decrease on the actual ground of the sari.

Pattern and content are often dictated by the traditions of the region where the sari is produced. The great sari capitals are Varanasi (Banaras), by the sacred river Ganga, Chanderi in Madhya Pradesh and Kanjivaram in South India.

 

 

 

Banarasi Tanchoi Silk Sari      

 

 

Banaras is renowned for its silk and gold brocades. The weavers who are usually Muslims, are famed for producing brocades so stiff with gold that they cannot be used as garments and are reserved wholly for ritual use. The Banaras sari itself is ubiquitous in India. No bridal trousseau would be complete without a 'Banarasi' brocade which is available within a broad price range. Along with their very intricate patterns, the most interesting aspect of Banaras brocades is the tremendous variety of silk yarns with which they are woven. Ranging from heavy silks such as 'Jamawars' and 'Tanchois' to gossamer fine organzas and tissues, the choice is mind-boggling.

 

 

 

 

Lire la suite "INDIAN SARI - FASHIONING THE FEMALE FORM" »

20/08/2006

TRAINED IN INDIA

user posted image

Dr Vashti Singh relaxes in the Delhi shade
after the evening monsoon drizzles have passed.
Dr Singh seeks to improve opportunities for women...

INFO SOURCE : JAHAJI DESEE SITE


By Adrian Boodan
New Delhi, India

Dr Vashti Singh from Trinidad & Tobago
was scheduled to return home on July 27 after four years of study in India to take up her post as the assistant professor in Teacher Education at the University of T&T.

Speaking with the Guardian in New Delhi on July 24, Singh said she felt strongly about the need for greater education opportunities for the women in T&T especially those living in rural communities.

Singh, a resident of Marabella and former teacher at the Laxmi Girls Hindu College, was awarded a scholarship from the Indian Council for Cultural Relations (ICCR) in 2002. She pursued a doctorate in education at the Jawaharlal Nehru University (JNU) in New Delhi and graduated in July. Singh was interviewed and awarded the job one month before she completed her studies.

Singh said her experience about India's diversity was a truly fascinating one especially when she looked deeper at the education system in the land of over a billion souls.

Touching on her stay in India, Singh said:

When we talk about India, you have to actually itemise certain issues;
 

Lire la suite "TRAINED IN INDIA" »

15/04/2006

CARIBBEAN FOOD BOOK FROM TRINIDAD & TOBAGO!

Sweet hands: Island Cooking from Trinidad & Tobago
by Ramin Ganeshram

Photographs by Jean-Paul Vellotti 


Hippocrene
October 2005
$29.95/Hardcover
ISBN: 0-7818-1125-2


Sweet Hands:
Island Cooking from Trinidad & Tobago

by Ramin Ganeshram
photographs by Jean-Paul Vellotti

Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles.

The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.

Trinidad and Tobago was a British colony from 1779 until 1962.

During those years, the population there grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves.

Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. SWEET HANDS: Island Cooking From Trinidad & Tobago includes these dishes, as well as many others, including:

Shrimp Creole

Beef Stew with Dumplings

Ginger Beer

Pelau

Dad’s Curried Chicken

Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake.

Stunning photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.


About the Author
Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother.

She has been a journalist for 13 years and has written about food for Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications.

A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master’s degree from Columbia University.