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Travel Cultures Language

Name That Finger: Digit-al Wordplay

by Meredith Mullins on August 31, 2020

A pentadactyl adventure
© Meredith Mullins

The Cultural Traditions of Finger Names Around the World

The finger has a long history. No, not THAT finger—that one that always seems to come to mind first.

The finger in the broader, pentadactyl sense. The five fingers of the hand.

We humans aren’t the only folks in the world with fingers. Many in the animal kingdom have five-fingered limbs, from monkeys and apes to rats and bats to pandas and birds.

Blue Spaces Cure the Blues

by Joyce McGreevy on August 24, 2020

A blue lake under a blue sky, Elk Lake, Oregon, inspires the author to reflect on personal and cultural beliefs about water, including the blue mind and blue spaces theory. (Image © Rayna Bevando)

Celebrating Earth’s water can inspire us to find the flow in life.
© Rayna Bevando

Personal & Cultural Beliefs About Water

In this high-heat, high-stress summer, how are people finding relief? Emails from friends around the world offer a common response.

  • “. . .the great thing about the island is that you’re almost always in sight of the sea.” —Waiheke, New Zealand
  • “ . . .it’s cold getting in, but your body soon adjusts, and you feel your mood lifting with the waves.”—Cork, Ireland
  • “ . . .in the evenings, we stroll, following the flow of the Arno and stopping at bridges to admire the reflected city.”—Florence, Italy
A woman gazing out over lake reminds the author that blue spaces inspire reflection, personal and cultural beliefs about water, and the cultivation of a blue mind. (Image © Joyce McGreevy)

As we look out on blue spaces, we reflect inwardly, too.
© Joyce McGreevy

Our cultural beliefs about water may differ, but our need for blue spaces is both universal and deeply personal. Obviously, water is essential to our survival and that of the planet. As many a marine scientist has pointed out, without blue space, there is no green space. But water also buoys well-being.

This Theory Holds Water

According to the “Blue Mind” theory made famous by U.S. scientist Wallace J. Nichols, spending time near, in, or on bodies of water is a highly effective way to wash away what he calls “Red Mind,” an edgy state “characterized by stress, anxiety, fear, and maybe even a little bit of anger and despair.”

Like when, say, pandemic challenges your physical health, and turbulent world events challenge your mental health. Stuff like that.

A Deep Dive into Water

While the science behind water’s benefits to the brain is recent and ongoing, the history of why human beings celebrate water goes back to ancient cultural beliefs and traditions.

Indian and Chinese philosophers believed that the ideal state of being was exemplified by still water—quiet within and undisturbed on the surface. Lao Tzu advised, “Make your heart like a lake, with a calm, still surface, and great depths of kindness.”

No one said this was easy. Then, as now, daily life was regarded as a flood tide of constant change, what one Roman poet called a “rushing torrent of passing events.” The challenge was not to drown in despair but to learn how to ride the waves.

Ancient Roman and Greek physicians believed that water itself had healing properties for the body. They documented every conceivable kind of Water Cure.

A rivulet reminds the author that almost any blue space can inspire cultural beliefs about water, traditions, and celebrations, and the cultivation of a blue mind. (Image © Joyce McGreevy)

Even a rivulet can fill the senses.
© Joyce McGreevy

Some ill-conceived water cures almost became cultural traditions, too. In early-1900s America, a fad for drinking radioactive water proved short-lived. (Alas, so did its more ardent practitioners.)

Got Water? Why Every Culture Celebrates It

Some believe our celebration of water goes back to our nine-month voyage in the amniotic cove of our mother’s womb, or farther back still, to our evolutionary emergence from the sea. Scientists are fond of pointing out to us that water not only covers more than 70 percent of Earth’s surface, but also makes up from 45 to 75 percent of our bodies and more than 70 percent of our brains. Even our bones are one-third water.

Two women looking out to sea remind the author that blue spaces can inspire reflection, personal and cultural beliefs about water, and the cultivation of a blue mind. (Image © Joyce McGreevy)

We must go down to the sea again . . .
© Joyce McGreevy

Novelist Tom Robbins expressed the playful belief that “Human beings were invented by water as a device for transporting itself from one place to another.” With all this water in our bodies, we humans have certainly carried water everywhere, including from one cultural celebration to another, finding ever more creative ways for it to flow into music, festivals, and language.

For example, long before Handel composed his Water Music suite, one of the world’s oldest musical instruments, the hydraulis, was powered by water.  The popularity of this ancient Greek pipe organ reached its zenith in the 17th century, when Italy’s Tivoli Gardens featured a 20-foot high instrument played by . . . a waterfall!

Waterfalls remind the author that blue spaces can inspire reflection, personal and cultural celebrations and beliefs about water, and the cultivation of a blue mind. (Image © Joyce McGreevy)

An orchestra of waterfalls performs arpeggios of water music.
© Joyce McGreevy

Water festivals have flowed through every age and culture, from Tōrō nagashi, the Japanese ceremony of floating paper lanterns down a river, to today’s global celebrations of World Water Day.

In Thailand’s Lo Krathong festival, cares, worries, and bad karma are symbolically floated away on a tiny candle-lit raft, or krathong, courtesy of the closest body of water.

In Armenia, July’s heat sets the scene for Vardavar, or “Rose Day.” According to tradition, people playfully douse any and all passersby with water. For tourists walking under open windows, Vardavar brings whole new meaning to “bucket list” travel.

Water Words

Water also channels through the idioms of different cultures. In English, someone who blurts out a secret is “letting the cat out of the bag, but in Nepali, they’re “letting the water leak.” In English, you might refer to multitasking, but in Indonesian you say, “while diving, drink water.”

Translated into English, the well-known phrase “like water for chocolate” sounds almost soothing. But in its original Spanish—estoy como agua para chocolate—it means your emotions are about to boil over. In the Irish language, the most intoxicating expression involving water is uisce beatha (ISH-kuh BAA-haa), “the water of life”—otherwise known as whiskey. Cheers!

Like a Fish to Water

My personal obsession with water is lifelong. Wherever I’ve lived or traveled, I’ve gravitated toward water —California’s Monterey Bay, Chicago’s Lake Michigan, Istanbul’s Bosporus strait, Galway, Ireland’s River Corrib.

Even now, in the high desert of Oregon, water is my favorite escape from workday deadlines and dire headlines.

The Deschutes River, in Bend, Oregon at evening reminds the author that blue spaces can inspire reflection, personal and cultural beliefs about water, and the cultivation of a blue mind. (Image © Joyce McGreevy)

Evening walk along the Deschutes River, Bend, Oregon.
© Joyce McGreevy

Calm waters offer respite. When life’s stresses become so layered that we bow under their earthen weight, blue spaces call to us. At such times, says poet Mary Oliver, we need

“to cast aside the weight of facts

and maybe even

to float a little

above this difficult world.”

Bluesday, Waterday . . .

Which is why—with work stacked up and the world pressing down—I declared a personal water festival. My sister, niece, and I—all water signs, naturally—got our feet wet testing a 4,000-year-old cultural tradition that’s now a popular summer diversion.

We went kayaking.

Floats and kayaks at Elk Lake, Oregon figure in the author’s personal celebration of blue spaces and inspire her interest in personal and cultural beliefs about water, including the blue mind theory. (Image © Joyce McGreevy)

Floats and boats at Elk Lake, Oregon.
© Joyce McGreevy

For a few blissful hours, we paddled the clear waters and lush silence of Elk Lake. Trailing our fingers in the wavelets, we verified Wordsworth’s belief that “a lake carries you into recesses of feelings otherwise impenetrable.”

On a less literary note, I don’t know who said, “Time wasted at the lake is time well spent” but they were right. In a blue space, with a blue mind, I let everything but the present moment drift away on the current, as if on a candle-lit Krathong festival raft.

A rock pool at Elk Lake, Oregon figures in the author’s personal celebration of blue spaces and inspires her to take a closer look at personal and cultural beliefs about water, including the blue mind theory. (Image © Joyce McGreevy)

Water refracts yet clarifies, spotlighting the beauty of ordinary sand and stone.
© Joyce McGreevy

Now don’t get me wrong. As I returned to the land, I knew that life’s realities would be waiting for me. Not every day can be a water festival. But whenever the tides of life turn choppy, it helps to remember there are harbors.

Whatever our cultural  beliefs about water, we can all benefit from deepening our appreciation of water. Oh, I see: Our celebrations of blue spaces can help us navigate life’s rockier passages—perhaps even with blue minds, and hearts as calm as a lake.

Explore Japan’s cultural tradition of Tōrō nagashi, here.

Follow a dazzling history of Greenlandic kayaking, here.

Comment on the post below, or inspire insight with your own OIC Moment here.

Cultural Encounters: Ice Cream Around the World

by Meredith Mullins on August 17, 2020

A global favorite
© Minsun Lee

The Inside Scoop on a Global Favorite 

 I scream. You scream. We all scream for ice cream.

Have you belted out those lyrics . . . or do you remember, in your childhood, having a Pavlovian response to the seductive call of an ice cream truck bell or jingle?

My ice cream truck tune still occasionally pops up from my subconscious childhood playlist and reminds me of the truck getting closer and closer to our house.

This was my first lesson in the science of sound waves, as we learned to judge exactly how long we had to gather up our coins and get to the corner. It was the highlight of those lazy summer afternoons.

The seductive call of the ice cream truck
© iStock/phaustov

Ice cream is a global treasure. It has been a favorite dessert for centuries—even long before refrigeration. And our cultural encounters with ice cream around the world offer a deeper look into the joys of our planet.

Adding the “taste” element to cultural encounters
© Minsun Lee

A Brief History: From Frozen Snow To . . .

From Alexander the Great to Chinese dynasties to Roman emperors, ice cream was mostly snow or ice mixed with inventive additives, like honey, nectar, fruits, and juices. The royal ice cream addicts of the day had “runners” constantly making trips to the mountains.

Its evolution continued as Marco Polo brought a more evolved concept from the far east to Italy that turned into the birth of sherbet. Some histories say that Catherine de Medici was also involved, bringing the concept to France, where milk, butter, and eggs were gradually added to the recipe.

Grateful to whomever brought ice cream to France
© Meredith Mullins

Even the American founding fathers had a role in the “birth of ice cream” story. George Washington is said to have had two ice cream pots in his home.

Thomas Jefferson had a simple recipe for vanilla ice cream, as well as a more complex recipe for an ice cream dish similar to Baked Alaska. And Dolley Madison is said to have served strawberry ice cream at President Madison’s second inaugural banquet.

Would Dolley Madison ever have imagined that ice cream could be rolled, as in Thailand?
© iStock/Fascinadora

A Global Ice Cream Tour

Different names. Different ingredients. But in almost every country in the world, you can find some kind of frozen treat.

Japan has many varieties of ice cream, but the most famous is its mochi. The colorful little balls consist of a sticky rice dumpling around an ice cream filling, with flavors such as green tea, red bean, and mango.

Little puffs of heaven: mango mochi from Japan
© iStock/Merrimon

Korean cuisine offers a special frozen dish called patbingsu, which is a tiny mountain of shaved milky ice with sweetened red beans and fruit at the summit. The taste changes with each bite, as the flavors and textures are altered in the melting process.

Korean Patbingsu—a melting mound of flavors
© iStock/nunawwoofy

A similar dish in the Philippines is called Halo-Halo (which translates from Tagalog to mishmash or mixture). The name is appropriate as so many sweet things can be added to this dessert. The basis is shaved ice, milk, and sweetened beans. Then coconut, plantains, gelatin cubes, jackfruit, star apple, tapioca, and yams can all be added.

Mexico is famous for its light, fruit-based paletas (very healthy!). They look like popsicles, and, are mostly just fresh fruit and water.

You can often see the fresh fruit in its frozen form. However, some paletas have added cream and sugar, perfect for satisfying the palate of those who are looking for something more decadent.

Mexican paletas—a healthy choice
© iStock/Esdelval

Ice cream in Turkey offers drama beyond the sense of taste, as vendors do amazing tricks with dondurma, which has an elastic component that allows it to stretch like taffy.

The mastic ingredient (plant resin) and salep (a flour made from orchid root) make the ice cream chewy as well as somewhat resistant to melting. Get out your knife and fork.

Is this ice cream or a visiting space alien in elastic form?
© iStock/boggy22

India’s traditional kulfi makes India one of the top ice-cream loving countries of the world. It usually comes in a popsicle form and is made with caramelized milk, nuts, sugar, and cardamom and comes in flavors such as mango, rose, almond, orange, and strawberry.

Kulfi from India, with a dash of saffron and pistachio
© iStock/SStajik

Germany’s special ice cream treat looks like a plate of spaghetti, with a name that is equally misleading—Spaghettieis. This creative dessert includes vanilla ice cream made to look like pasta, strawberry sauce to look like marinara, and white chocolate shavings to look like parmesan cheese.

Dinner or dessert? Spaghetti or ice cream?
Only a taste test will reveal the answer.
© iStock/Sandra Albinger

Iran and Afghanistan also have a pasta-based approach to their frozen dessert. Faloodeh (Persian: فالوده) uses frozen vermicelli noodles with corn starch, rose water, lime juice, and often ground pistachios.

Just looking at this Faloodeh from Iran is cooling.
© iStock/Bonchan

Rwanda got its first taste of ice cream a few years ago thanks to the work of a Rwandan artist and a women’s drumming troupe. (Read more in the OIC story on that success.)

Sweet Dreams: The first taste of ice cream in Rwanda.
Photo Courtesy of Liro Films.

Of course we can’t go around the world without mentioning Italy’s gelato or the U.S. love of just plain scoops on cones—two of the most popular forms of ice cream in the world.

The magical world of Italian gelato
© Minsun Lee

What are your Flavorites?

We’ve come a long way from frozen snow, with stops along the way for Baskin and Robbins 31 flavors (one for every day of a month) and the creativity of Ben and Jerry with hits such as Chip Happens, Chocolate Therapy®, Everything But The …, and Cherry Garcia®.

The Guiness Book of Records awards La Heladería Coromoto (Ice Cream Shop Coromoto) in Venezuala the record for the most flavors offered—870 at the moment.

But the Game of Cones is not yet over. There will be no Breyer’s remorse.

Chefs around the world are pushing the boundaries, as we discover ice creams and sorbets with flavors of garlic, onion, wasabi, mustard, corn on the cob, jalapeño, cheeseburger, fois gras, horseradish, beet, and blue cheese.

Ice cream “artists” around the world are inventing new flavors every day.
© iStock/CharlieAJA

Often the culinary favorites of a country find their way into ice cream. Peru offers Mazamorra Violeta, an ice cream from its unique purple corn.  Japan brings in flavors such as sea island salt, unagi (eel), and soy chicken.

Mexico offers avocado and tequila flavors. And Scotland makes . . . what else? Haggis flavored ice cream. (If you don’t know what that is, don’t ask.)

We might not be screaming as loudly for flavors such as horse flesh, cow tongue, and snake venom, but it’s always good to try new things, especially cultural encounters featuring desserts.

Tell me again. Is that chocolate or snake venom?
© Meredith Mullins

Oh I see, there are no boundaries except the imagination when you’re traveling (virtually or otherwise) in search of ice cream around the world.

And, as the United States and New Zealand continue to battle it out for the top ice-cream-loving country, we can all play a part. It’s summer. Chill out. Follow the siren call.

So many flavors . . . so little time
© Minsun Lee

And let us know your favorite ice cream flavors (although I doubt if we’ll get any votes for cow tongue).

Many thanks to Minsun Lee for her photographs. And, for those who want a culinary dessert adventure, here’s a recipe for patbingsu. 

Comment on this post below, or inspire insight with your own OIC Moment here.

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