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Muktuk [1] (transliterated in various ways, see below) is a traditional food of Inuit and other circumpolar peoples, consisting of whale skin and blubber. A part of Inuit cuisine , it is most often made from the bowhead whale , although the beluga and the narwhal are also used.
Seri muka, a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Wajid or wajik , a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka .
Kaitaka are cloaks of finely woven muka (Phormium tenax) fibre. [31] Kaitaka are among the more prestigious forms of traditional Māori dress. They are made from muka (flax fibre), which is in turn made from those varieties of Phormium tenax that yield the finest quality fibre characterised by a silk-like texture and rich golden sheen. Kaitaka ...
The traditional weaving material is muka, fibre prepared from the New Zealand flax (Phormium tenax) by scraping, pounding and washing. The muka fibre was dyed using natural dyes . There has been a resurgence of tāniko and other Māori cultural practices starting in the 1950s and as part of the broader Māori Renaissance .
Muka is prepared fibre of New Zealand flax (Māori: harakeke). [1] Prepared primarily by scraping, pounding and washing, it is a key material in Māori traditional textiles where it is usually used in tāniko or twined weaving. Some varieties produce different grades or quality of muka that result in characteristics such as strength, whiteness ...
Kuih seri muka (Jawi: سري موک ) , sri muka or putri salat (lit. ' pretty face cake ') is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). [1] Coconut milk is a key ingredient in making this kue. It is used to impart ...
Mukluks are often made with a wrapped sole, so that the seam around the sole is on the top and sides of the boot, not on the bottom edge. This helps avoid leaks, and wear and tear on the seams. Kamiks made for cold, dry winter weather may have fur low down on the outside, and other features that would be a problem when not on dry, powdery snow.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.