SE Asia – Page 2 – the heart thrills

THUNDER

Bangkok, 4 July 2016

It’s the rainy season in Bangkok. The normal schedule sees the day start dry with perhaps some cloud cover, which then builds up into impressively nasty-looking, black, whorly cloud piles by late afternoon.

At that point, lightning rips the sky from cloud to ground

followed moments later by thunder. And what thunder it is! The air itself seems to crack and splinter, the clouds angrily boom and hammer, over and over again as lightning keeps bursting out of the clouds. Instinctively, my wife and I step back, retreating into the safety of the apartment, and murmur comments to each other about the elemental son et lumière playing outside our windows. And then the rain starts, so dense that the other side of Chaophraya River, normally perfectly visible from our terrace, is blotted out.

At moments like these, I feel pity for our early ancestors cowering in their rock caves or flimsy huts watching the same grand spectacle. With the benefit of science, I can rationalize what I am seeing: why, thunder is just the noise of the sonic shock wave created by the very sudden expansion of air caused by the almost instant increase in pressure and temperature brought about by the passage of a lightning bolt! That’s all … But they did not have this intellectual crutch to lean on. They must have found such dramatic displays by nature very frightening. So I suppose it’s not very surprising that all the early religions had a god of thunder, who no doubt had to be ritually appeased.

What I do find surprising, though, after a quick zip around the Internet, is how decorously many of these gods of thunder have been portrayed in art. If I were cowering in my cave 50,000 years ago, or even in my flimsy hut 5,000 years ago, listening to all that tearing, splintering, and booming mayhem going on outside, I think it would come naturally to me to depict the god of thunder as a mean, nasty, angry son of a bitch. Some portrayals do seem to go in this direction. For instance, those of Tawhirimatea, the Maori’s god of thunder

make him look satisfyingly nasty. So do portrayals of Raijin, Japan’s god of thunder

who to my eyes looks apoplectic. Chaac, the Mayan god of thunder also looks suitably nasty

although as in so much Mesoamerican art he looks gruesomely nasty – they really seemed to have a need for downright disgusting-looking gods, the Mesoamericans did. I think Thailand’s own god of thunder, Ramasura, could perhaps be added to the list. I suspect he has a nasty monster’s face, but the nastiness of it is offset by the graceful balletic poses he is depicted in, a pose common to any flying spirit in Thai art.

After that, it gets difficult to find angry-looking gods of thunder. Take Zeus, for instance, the Greek god of thunder and lightning. The angriest depiction I could find was this one, on a vase, where frankly he just looks a little snippy rather than rip-roaring mad.

His usual mode of representation seems to be that typically Greek one of Olympian calm and good muscle tone, like this magnificent statue of him in the National Archaeological Museum in Athens (the lightning bolt which he is, calmly, throwing has gone missing).

A rapid whizz through the pantheon of thunder gods in the Middle East gave me nothing better than this representation of Teshub, the Assyrian and Babylonian god of thunder

who, let’s face it, is looking petulant rather than angry as he wields his axe and lightning bolt.

I was hoping that the Norsemen, who after all seemed to spend most of their time stoving in their enemies’ skulls and drinking mead from those they hadn’t stoved in, would come up with a suitably horrible portrayal of Thor, their god of thunder. Not a bit of it! The best I could find was this

which, let’s face it, is a really pathetic representation of this god, who, if I’m to believe the Icelandic sagas, was testosterone-fueled and badly in need of anger management classes. Marvel Comics have done a much better job at depicting him

(and, by the way, have done a much better job of depicting Zeus too)

What to make of all this? Perhaps that the trick of our ancestors was to personalize these frightening phenomena. By personalizing them, they could clothe them with known and understandable personality traits, thus rendering the unfamiliar familiar. And/or maybe the ruling classes who arose out of the early agrarian societies and needed the acquiescence of the masses to their rule, if necessary through force, rather liked the idea of the masses equating their power to that of natural forces like thunder and lightning – but also wanted that power to look regal rather than just plain nasty; the fist of iron in the velvet glove, as it were.

Well, that’s my two-cent’s worth of pop-anthropological musings. My wife and I can now go back to watching the spectacle through our apartment windows – but from two steps back; you never know.

____________________
Thunder clouds over Bangkok: https://paulandsarahinthailand.wordpress.com/author/artyfooty/page/5/
Thunder clouds over Bangkok-2: http://2bangkok.com/2bangkok-weather-index.html
Lightning over Bangkok: http://www.digitalphotographytipsonline.com/my-image-gallery.html
Tawhirimatea, NZ: http://auckland-west.co.nz/2011/08/09/twhirimatea/
Raijin, Japan: http://www.esamskriti.com/print.aspx?topicid=969&chapter=1
Chaac, Mayan God of rain: http://archaeology.about.com/od/mayaarchaeology/a/Mayan-Rain-God-Chaac.htm
Ramasura: http://www.thaifolk.com/doc/mekkala_e.htm
Zeus on pottery: http://www.theoi.com/Gallery/K1.1.html
Artemisium Zeus statue: http://www.crystalinks.com/zeus.html
Teshub, Assyrian-Babylonian: https://www.pinterest.com/pin/12525705192076524/
Thor: https://en.m.wikipedia.org/wiki/Eyrarland_Statue
Thor comic book: https://en.m.wikipedia.org/wiki/Thor_(Marvel_Comics)
Thor and Zeus comic book: https://en.m.wikipedia.org/wiki/Zeus_(Marvel_Comics)

CORAL REEFS AROUND SURIN ISLAND

Kuraburi, 18 April 2016

It was a few minutes before we turned back to the boat that my wife and I spotted them, a school of pale lemon yellow fish, browsing on the bottom of the reef. Much internet surfing suggests that we saw yellow runner fish.

As we watched, another school of fish, light blue this time, floated by, pulled by some unseen current. They were fusilier fish, I think

During our two-day snorkeling trip to the Surin Islands National Park, just north of Phuket, we saw much more besides on the four or five reefs we visited.

The last time I’d snorkeled was half a century ago, in the shallow waters of a bay near Buea, Cameroon. My father had some work to do there, and he had brought me along. An English family living in Buea had taken me with them on an afternoon outing, and so it was that after a merry hour spent sinking up to my thighs in the micro-quicksands which dotted the bay, I spent another hour floating on my stomach, watching with fascination the tiny, brilliantly coloured fish darting back and forth across the black sand, fruit of the nearby volcano, Mt. Cameroon. A badly burned back was the result of this excessive curiosity. Still remembering the pain of that red and peeling back, I snorkeled this time with a shirt on. Alas! In the intervening five decades, my hair has thinned so I found afterwards that my scalp was burned from floating face down in the water (my wife instead got burned just below her swimsuit, on what our personal trainer calls the glutes).

All of which has not taken away one jot from the pleasure we derived from the wonderful sights we took in as we paddled slowly hand-in-hand along the reefs, with no sound but our breathing, witnessing a riot of colour as fish swam into our line of sight and then disappeared, intent on their business. Below is an incomplete catalogue of our sightings:

Powder blue surgeonfish
Rainbow parrotfish

The wonderfully named Moorish idol

Lined surgeonfish

Black surgeonfish

Emperor angelfish

Triggerfish

Melon butterfly fish

Blue lined grouper

We saw other denizens of the reefs too:

A powder-blue starfish

The aptly named crown-of-thorns starfish

Squamose giant clams, which would snap shut as we floated over them

Magnificent sea anemone, whose green tentacles would wave this way and that, revealing a wonderful blue-mauve body beneath

And of course there were the corals, around which all these other species revolved:
Staghorn coral, whose tips seemed to glow phosphorescently

Table coral

Mushroom coral

But really, although it was fun to point out to each other new species that we spotted, it was the reef communities as a whole that were most fascinating

those tens of species all working in and around a coral mount which surged up from the bottom towards the light.

I suppose we’re lucky to have seen this. As we were floating over the reefs around Surin Island, an article appeared in the Guardian about massive coral bleaching going on at the Australian Great Barrier Reef. The immediate cause is El Niño, which is leading to much warmer waters than usual; coral dies if the water is too warm, and all you are left with are the bleached bones of coral, devoid of that blizzard of life with which it would normally be surrounded.

But behind this latest episode is climate change, which is making El Niño events ever longer and more intense. Two days before this article appeared, the Guardian had another announcing that the month of March had been the hottest on record.

But so had February. And so had January. And so had 2015 as a whole.

One of the many, many – many – impacts of climate change will be the die-off of coral reefs the world over. Coral reefs everywhere are showing signs of increasing strain. And with that die-off will come a steep decline in fish species: coral reefs are home to an astonishing 25 percent of the world’s fish species. That favourite cartoon character, Nemo, will lose his real-life counterpart.

Can we really let this happen? Surely we humans can collectively take on our responsibilities for controlling climate change. Let’s not destroy this beautiful planet we inhabit.

_________________
Yellow runner fish: http://www.123rf.com/photo_24661711_yellow-runner-school-fish-in-similan-thailand.html
Fusilier fish: http://www.123rf.com/photo_16881582_blue-and-gold-fusilier-fish-at-surin-national-park.html
Powder blue surgeonfish: http://www.alamy.com/stock-photo/acanthurus.html
Rainbow parrotfish: https://www.pinterest.com/pin/303922674822811295/
Moorish idol: http://diveadvisor.com/sub2o/the-moorish-idol
Lined surgeonfish: https://en.m.wikipedia.org/wiki/Acanthurus_lineatus
Black surgeonfish: http://photography.nationalgeographic.com/photography/wallpaper/surgeonfish-laman_pod_image.html
Emperor angelfish: https://cococares.wordpress.com/2012/11/14/maldives-emperor-angelfish-at-3-different-stages-of-life/
Triggerfish: http://www.seafocus.com/species_triggerfish.html
Melon butterfly fish: https://www.flickr.com/photos/thailandbeach/3568555120
Blue lined grouper: http://www.aquariumdomain.com/viewSpeciesMarine.php?id=49
Blue starfish: http://www.shutterstock.com/pic-3387803/stock-photo-blue-starfish-close-up-similan-islands.html
Crown of thorns starfish: http://www.bubblevision.com/underwater-pictures/racha-noi/pages/crown-of-thorns.htm
Squamose giant clam: http://forum.scubatoys.com/showthread.php?t=9755
Magnificent sea anemone: http://www.shutterstock.com/video/search/heteractis
Magnificent sea anemone: http://forum.scubatoys.com/showthread.php?t=9755
Staghorn coral: https://www.fau.edu/facilities/ehs/info/elkhorn_staghorn_corals.php
Table coral: http://adamjadhav.com/2010/
Mushroom coral: http://www.messersmith.name/wordpress/tag/mushroom-coral/
Reef life: https://www.govoyagin.com/activities/thailand-phuket-snorkel-and-see-sea-turtles-and-sharks-in-phi-phi/2039
Bleached coral reef: http://www.theguardian.com/environment/2016/apr/17/great-barrier-reef-worst-destruction
March global temperatures: http://www.theguardian.com/environment/2016/apr/15/march-temperature-smashes-100-year-global-record
Clownfish: https://prezi.com/m/m7zrpx-gkdqs/life-cycle-of-a-clown-fish/

TENNYSON IN HALONG BAY

Hanoi, 5 April 2016

It was our second day in Halong Bay, Vietnam.

We’d climbed up the 173 steps to the Surprise Grotto, we had politely looked at the stalactites and stalagmites (“stalagTites from the Top, stalagMites like a Mountain” had helpfully intoned our guide) and been quite taken by the cave’s ceiling, a tracery of dimples formed by wind and water, a natural flamboyant gothic.

We had climbed back down the 215 steps to the dock, we had puttered back to the boat, and now we were lying on the sunless sun deck waiting to be ferried to our next activity, a bicycle trip to a small village on the island of Cat Ba followed by lunch. All around me, rising sheer out of the water, were cliffs of greying limestone, topped with vegetation which tumbled down to the water’s edge.

I spotted, high above me, a black kite, hovering, scrutinizing the water’s surface. With a slight trim of its tail feathers, it wheeled out over the little bay, waiting. A quick flap of its wings and it made up for lost height. Again it circled, and glided, waiting and looking. In an instant, it plummeted down to the water, grasped its prey with its talons, and soared upwards again. And there rose unbidden in my mind the lines by Tennyson:

He clasps the crag with crooked hands;
Close to the sun in lonely lands,
Ring’d with the azure world, he stands.

The wrinkled sea beneath him crawls;
He watches from his mountain walls,
And like a thunderbolt he falls.

________________
Halong bay: https://www.shutterstock.com/video/search/asia-pacific-region
Surprise grotto ceiling: http://evelinakristanti.com/portfolio/series/ha-long-bay
Cliffs in Halong Bay: http://www.gettyimages.com/detail/photo/halong-bay-limestone-cliffs-at-sunset-high-res-stock-photography/542678795
Black kite: https://www.flickr.com/photos/tyleringram/8538728245

BETEL CHEWING

Bangkok, 27 March 2016

I said in my last post that beauty is in the eye of the beholder. In that case, I was talking about citrons. But this homey dictum is that much truer about the subject of this post, betel chewing. To explain what I mean, consider this picture of a betel chewer.

Now, if I were to meet such a fellow, I would be nervously looking for an escape route, half expecting the man to make a lunge with his pointed canines at my jugular. But in the village where he comes from, where no doubt half the population have red goo drooling from their lips, this man would be seen as a nice, friendly village elder. Perhaps a little less on the extreme side of things, if I were to meet this smiling Indian gentleman

my earlier post on teeth would come to mind and I would make a mental note that he badly needed to see a dentist rather than thinking what a lovely smile he had and what a nice man he must be. As I said, beauty is in the eye of the beholder.

I first came across the habit of betel chewing in Delhi. I was there for a meeting of some sort, and after it was over and I was being walked back to my hotel my colleague stopped at a betel stand such as this one

and ordered himself a betel quid to chew. He asked me if I wished to try one, but I politely declined. I watched with curiosity to see what might happen to him, but nothing untoward did. I did realize, though, that this habit explained his somewhat orange teeth.

I was reminded of this scene from long ago when I was in Myanmar recently and saw the tell-tale signs of betel chewing all around me in Yangon – the orange teeth, the betel stands, and – most revolting of all – these bright red splotches on the pavements.

Betel chewing generates a lot of saliva, which the chewers either swallow or spit out (which if not done vigorously enough no doubt leads to dribbles on the chin as in the case of the old gentleman with whom we started this post). The fact that these are spit is revolting enough, but their bright red colour further gives the impression that half the population have advanced cases of TB and are coughing their lungs out (my childhood memories have retained stories of older generations with consumption coughing hard into their handkerchiefs and seeing with horror that the handkerchiefs were stained by bright red blood from their lungs; the end was nigh for them).

For those – I hope – many readers who have no idea what is in a betel quid, allow me to elucidate. At its most basic, the betel consists of slices of the “nut” (actually fruit) of the Areca palm

wrapped in leaves of the betel vine

which have been liberally smeared beforehand with slaked lime. Depending on your fancy and which part of the world you come from, your local betel stand holder can add tobacco, spices, and various other ingredients – note the various little pots which our betel stand holder in the picture above has spread out before him.

Since I had first come across the betel chewing habit in India, and since every betel stand holder in Yangon seemed to be of Indian extraction, I sort of assumed that this was an Indian tradition which had been exported elsewhere. Not a bit of it! It’s actually the other way around. Although it’s not yet clear where the Areca palm and the betel vine originated from exactly, there is general agreement that it was in South-East Asia somewhere. But they didn’t originate in the same place. Evidence points to the betel vine and Areca nut being initially consumed separately, their use spreading out from their point of origin until they overlapped, at which point some bright spark had the idea of putting the two together. Early trade between South-East Asia and India brought betel chewing and then the plants to the subcontinent – and migration brought them out to New Guinea and the Pacific Islands, where the dreaded signs of betel chewing are to be found.

But why, some readers may be asking themselves, does anyone bother to chew betel quids in the first place? Because both plants contain mild stimulants: arecoline in the case of the Areca nut, eugenol in the case of the betel leaf. So chewing the quid gives the chewer a mild high. It joins a number of other plants which are chewed for their stimulating (in some cases very stimulating) effects: coca leaves in the Andes,

khat leaves in the Horn of Africa and the Arabian peninsula (I remember a colleague once telling me that Djibouti came to a halt on Fridays as everyone waited for the weekly supply of khat to be flown in from Ethiopia)

kola nuts in West Africa.

And then there are the plants that are smoked, those that are swallowed, those that are made into infusions and drunk … Early humans were exceedingly resourceful in figuring out how to get a high from the plants which surrounded them. I wonder, though, how they ever figured out which of the thousands of plants around them gave them highs.

Luckily, the practice of betel chewing seems to be dying out. For instance, Thailand was once a hot-spot of betel chewing, but I have never seen anyone in Bangkok, or anywhere else for that matter, chewing it. Nor have I ever seen anyone chewing betel quids in Cambodia or Laos. I say “luckily”, even though this perhaps betrays a cultural imperialism. I mean, one could argue that if people want to chew betel why shouldn’t they, as long as they don’t kill me or their family or themselves in the process, and don’t become a burden on the public purse because of it. Normally, I would indeed be tolerant of cultural diversity, but for this particular practice I draw the line: people with red mouths and teeth à la Dracula generating bright red spit marks all over pavements are beyond the civilized pale. This should be the new normal, everywhere.

_____________________

Betel chewer: https://upload.wikimedia.org/wikipedia/commons/1/1f/Betel.jpg (in https://en.wikipedia.org/wiki/Betel)
Indian betel chewer: http://i2.cdn.turner.com/cnnnext/dam/assets/131025001452-betel-nut-12-horizontal-large-gallery.jpg (in http://edition.cnn.com/2013/11/04/world/asia/myanmar-betel-nut-cancer/)
Betel quid seller: http://www.loupiote.com/photos_l/3699347097-man-selling-betel-quids-delhi-india.jpg (in http://www.loupiote.com/photos/3699347097.shtml)
Spit from betel chewing: https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Spit_from_chewing_Areca_nut_02.JPG/800px-Spit_from_chewing_Areca_nut_02.JPG (in http://tijgercoverlover.blogspot.com/2015_10_01_archive.html)
Areca nuts: http://previews.123rf.com/images/gamjai/gamjai1404/gamjai140400129/27628649-Ripe-and-Raw-Betel-Nut-Or-Areca-Nut-Palm-On-Tree-Stock-Photo.jpg (in http://www.123rf.com/stock-photo/areca_nut_palm.html)
Betel leaves: http://freepressjournal.in/wp-content/uploads/2014/11/lead-19.jpg (in http://www.freepressjournal.in/the-ubiquitous-betel-leaf/483947)
PNG betel chewer: https://s-media-cache-ak0.pinimg.com/736x/6b/81/24/6b81245676a7dfacc68d282d1a908b37.jpg (in https://www.pinterest.com/WorldofBacara/betel-nut-chewing-paraphernalia/)
Coca leaf chewing: https://lh6.googleusercontent.com/QFzuYzGkifM3AVIMjeToTuZ6ggFZLzzxh9eltPXpqaGv-Ei41rXq_VzjVByqHC0DuWmLqNQsad-W4bP9p775OicO_XVLhDjLfp19m-1hbGrZnvchpVdklqA_qfma-r3oRTzLVcfIgQ (in http://cocainekillstherainforestoo.blogspot.com/2015_03_01_archive.html)
khat chewing: https://upload.wikimedia.org/wikipedia/commons/f/ff/Qat_man.jpg (in https://en.wikipedia.org/wiki/Khat)
kola chewing: http://igboclass.umunagbor.org/wp-content/uploads/2015/09/Kola-.jpg (in http://igboclass.umunagbor.org/the-kola-nut-as-an-igbo-cultural-and-social-symbol/)
Indian lady smiling: http://thumbs.dreamstime.com/x/indian-lady-smiling-14122626.jpg (in http://www.dreamstime.com/royalty-free-stock-image-indian-lady-smiling-image2316986)

CHOFAHS

Bangkok, 13 December 2015

I’m not a great fan of Thai religious art. Much of it seems to be made up of endlessly repeated and very dense geometricized forms, like on this temple door

or on this one, where the temple guardians or whatever they are have been surrounded by dense geometricized foliage

or here on a temple’s roof gable, where it is now a representation of the Buddha that is surrounded by endless curlicues

and which often in Bangkok are terrifically bling, being made with reflecting coloured mosaic tesserae (I understand that only temples with royal connections can use these reflecting tesserae).

Or on the so-called bargeboards which run along the gables

the designs often representing, as is clearly the case here, a naga snake; the naga snake design is less obvious in this next photo.

The interiors of the temples are not much better, with the walls normally being densely carpeted either with an endlessly repeating series of Bodhisattvas or some such, or with very dense scenes of the life of the Buddha or some similarly holy personage.

As I’ve mentioned in at least one previous posting, I’m not a great fan of busy artwork, so I generally feel uncomfortable in Thai temples. The one exception is my feelings for the chofah. Chofahs are the very distinctive finials added to the end of temple roofs, and which are quite striking, especially from a distance. Here are two views of Wat Phra Kaew in Bangkok, showing that temple’s chofahs, this one from a certain distance

and this one from closer up.

What exactly are they? What do they represent? Well, the literal meaning of chofah is “bunch of air” although someone has given it the more poetic translation of “sky tassel”. The name may be poetic but I don’t feel it helps much, since I don’t see any obvious connection between what I see before me and bunches of air or tassels, skywise or otherwise. More helpfully, they are generally considered to be representations of the Garuda, the half-bird, half-man which the Indian God Vishnu is said to fly on (and which is now the national emblem of Thailand), although there is a competing theory that actually they represent the hamsa, which is a goose, or a gander, or maybe even a swan, which in Hindu mythology is the mount of the God Brahma. Whichever it is, there is a definite resemblance to a bird. Looking at the last picture, I think it’s easy to see a head, a beak, a neck, and a breast of a bird (what’s a little less birdlike is the long tuft-like extension on the head; we’ll come back to that in a minute). Contrary to the baroque ornateness of everything else in Thai temples, we have here a simple ornament, where resemblance is implied with a few graceful strokes chiseled into wood.

Just to make the bird connection a bit stronger, I throw in a picture here of a brahminy kite sitting on a stone.

I choose this particular bird because it is currently considered the contemporary representation of the Garuda. More irreverently, I also throw in a picture of the cover page from one of Lucky Luke’s comic books, where the reader will note another raptor, the vulture.

Vultures are always hovering around in Lucky Luke’s stories, waiting for their next meal in the form of a dead Lucky Luke or other dead meat; note the drop of saliva falling from the beak – it’s looking forward to that meal of dead meat …

If I introduce comic books, it’s because that tuft-like extension on the chofah stirs a vague memory in me of some comic-book bird with a long tuft on its head. Maybe I’m thinking of Woody Woodpecker.

But Thai temple builders definitely weren’t thinking of Woody or anyone else when they added that long tuft to their chofah design. They originally believed that the tuft would actually act as a skewer and protect the temple from flying demons by impaling them should they get too close.

So maybe the chofah is a sort of lightning conductor before its time.

____________

Temple door-1: http://static5.depositphotos.com/1031223/456/i/950/depositphotos_4560014-Golden-Buddhist-temple-door-at-Wat-Phoechai-Loa..jpg (in http://depositphotos.com/4560014/stock-photo-golden-buddhist-temple-door-at.html)
Temple door-2: http://previews.123rf.com/images/trahcus/trahcus1007/trahcus100700017/7330394-Thai-style-painted-door-Stock-Photo-door-golden-temple.jpg (in http://www.123rf.com/photo_7330394_thai-style-painted-door.html)
Roof gable: http://thumbs.dreamstime.com/x/wat-thai-temple-decorations-phra-kaew-bangkok-thailand-30782920.jpg (in http://www.dreamstime.com/stock-photo-decorations-wat-phra-kaew-details-temple-emerald-buddha-bangkok-thailand-image47184437)
Bargeboards-1: http://www.asiaexplorers.com/pics/gable-northern-thai-temple.jpg (in http://www.asiaexplorers.com/thailand/northern-thai-temple-architecture.htm)
Bargeboards-2: http://thumbs.dreamstime.com/x/buddhist-temple-roof-detail-thailand-46162088.jpg (in http://www.dreamstime.com/stock-images-buddhist-temple-thailand-phra-choeng-chum-ornate-thai-town-sakon-nakhon-image35533934)
Temple interior: my wife’s pic
Chofahs – Wat Phra Kaew from a distance: http://www.gigaplaces.com/place/144_max.jpg (in http://www.gigaplaces.com/en/gigaplace-wat-phra-kaew-144/)
Chofahs – Wat Phra Kaew: http://photos1.blogger.com/blogger/6018/1224/1600/Bangkok%20-%20Wat%20Phra%20Kaew%20301.jpg (in http://marcsala.blogspot.com/2005/09/temple-guardians-in-thailand.html)
Brahminy kite: http://voices.nationalgeographic.com/files/2013/05/Brahminy-Kite-Gururaj-Moorching-600×822.jpg (in http://voices.nationalgeographic.com/tag/macaw/feed/)
Vulture in Lucky Luke: http://1.bp.blogspot.com/-m2HaZEeDsfk/VYQHOyjtjAI/AAAAAAAASMo/NJ805YwsIWs/s1600/LuckyLuke46a.jpg (in http://mysterycomics-rdb.blogspot.com/2015/06/critique-648-lucky-luke-tomes-43-46-le.html)
Woody Woodpecker: http://vignette4.wikia.nocookie.net/woodywoodpecker/images/4/44/477098-villi.jpg/revision/latest?cb=20141107234707 (in http://woodywoodpecker.wikia.com/wiki/Woody_Woodpecker)

SWEET POTATOES AND CATAMARANS

Bangkok, 22 November 2015

I was in Vanuatu recently, which, for those readers not familiar with the Pacific, is one of those many little island states that dot the Pacific Ocean, like Tuvalu or Palau or Kiribati. I was there on business, for reasons which are too long to explain here. In any event, as is my habit, when I had a little bit of spare time I went down to the local market in the capital, Port Vila, to see what fruits, veggies, and other local delicacies they might be selling.

Much of what I saw was familiar, although I don’t think I’ve ever seen taro before (those neat little bunches behind the potatoes)

and I’ve definitely never seen sea grapes, which is a kind of seaweed if I’ve understood correctly (no idea how you eat them).

Sweet potatoes fall into the category of the known. Nevertheless, I did pause in front of them and go dreamy.

It wasn’t so much for the sweet potatoes – I’m not a great fan of this tuber, to be honest – but rather for its story here in the Pacific. Let me explain.

As previous posts attest, I have a great interest in the movement of foodstuffs around the world, so whenever I go to markets I always mentally map how the fruits and vegetables (and sometimes meat) must have originally ended up on the counters before me. True to form, I went through the same exercise in that market in Port Vila. Much of what I was seeing was brought into the Pacific Islands from the West, either brought along for the ride by the original inhabitants of the islands when they migrated out of South-East Asia, or through later regional trade between the Pacific Islands and South-East Asia, or even later through the colonial masters when they took over the islands. But the sweet potato was different. As I’m sure my readers know, the sweet potato originally comes from northern South America and possibly Central America. So how did it make it to the Pacific Islands? Well, it could definitely have come with the Spaniards after they conquered Latin America and set up a long distance trading system between Mexico and the Philippines – and in fact, at least one type of sweet potato was introduced to the Pacific Islands this way. It could also have come from the other direction, via Europe – and this is indeed the way that the Portuguese introduced the sweet potato to this part of the world, mostly to the islands of South-East Asia rather than the Pacific itself, as they sniffed around the area for spices. But there was another route of introduction of the sweet potato to the Pacific Islands, one which is much more fascinating, and this was by the Pacific Islanders themselves, who sailed all the way to South America and brought the sweet potato back with them (and may have left the chicken, although this is much debated). Since I’ve been talking about maps, here’s one which summarizes nicely the spread of the sweet potato in the Pacific:

The blue line is the Spanish introduction, the yellow line is the Portuguese introduction, and the red line is the introduction by the Polynesians. The evidence for a Polynesian introduction is archaeological (remains of sweet potato in Polynesian tombs datable to a time long before the colonial period), linguistic (as the map shows, there is a definite similarity between the Polynesian/Melanesian name of the sweet potato and its original South American name), and more recently DNA-related, through comparison of gene sequence mappings of the DNA of South American varieties with old specimens kept in European herbariums collected during the first trips of exploration by James Cook, Louis de Bougainville, and others.

The map also shows the most probable route taken by the Polynesians to reach South America, via Easter Island. But now, let me tell you, East Island is far away from South America. It’s about 3,500 km far away. And on the other side it’s far away from other Pacific Islands. It’s about 3,600 km far away from the islands of French Polynesia, which are the closest biggish islands. Yet, the Polynesians sailed these vast distances – and not on some big comfy ship running on oil and crammed full with the latest navigation equipment but on a boat like this, powered by sail, and where they could only rely on their reading of stars, cloud formations, sea swells, and bird flight patterns to navigate.

This picture clearly romanticizes the vessel. It must have been a cramped, dangerous voyage. Many times, the ships must have got lost at sea – James Cook writes of coming across a boatful of Polynesians in the middle of nowhere, who had been driven off course by a storm and were asking where they were.

This is a modern version of one of these ships, built in the 1970s,

which clearly shows the unique aspect of their design, the use of two hulls. In fact, this design inspired modern ocean-going catamarans and eventually the truly amazing catamarans that now race in the America’s Cup.

These beauties can go up to 80 km/hr, but a more typical speed on a modern ocean going catamaran would be 15 km/hr. Doing a little maths here, it would therefore take a modern catamaran about 10 days to sail from Easter Island to South America. So if luck was with them, if the winds stayed steady and did not get too boisterous, if there were no nasty storms to drive them off course, the Polynesians probably would have had to last 10 days-two weeks out in the Pacific before hitting South America, which seems doable. Getting back, though, must have been considerably harder. I mean, on the way there, the Polynesians just had to hit South America, which is kinda big. On the way back, though, they would have had to hit these tiny specks in the ocean, specks which on top of it were much further away – taking the trade winds out of South America would have meant their having to aim for the French Polynesian islands for their first landfall, and these are 8,000 km away, or something like three weeks’ sailing if all went well.

But some Polynesians made it to South America and a few others made it back, with the sweet potato in tow. Because of these very skillful and very courageous sailors, I was looking at sweet potatoes in the market at Port Vila. No wonder I paused and smiled when I saw these not very tasty tubers.

______________

Port Vila market: https://scottmathiasraw.com/wp-content/uploads/2015/02/img_4446.jpg (in https://scottmathiasraw.com/vanuatu-welcomes-australian-raw-food-chef/)
Taro, Port Vila market: http://www.asiapacificnazarene.org/wp-content/uploads/s_Market-food.jpg (in http://www.asiapacificnazarene.org/five-months-post-cyclone-pam-vanuatu-recovering-thank-you-for-your-prayers-and-partnership/)
Sea grapes: http://photos1.blogger.com/img/164/977/1024/IMG_0110.jpg (in http://becksposhnosh.blogspot.com/2005/09/nama.html)
Sweet potato, Port Vila market: http://c8.alamy.com/comp/DFEN99/purple-colored-sweet-potatoes-in-a-basket-made-of-palm-leaves-on-a-DFEN99.jpg (in http://www.alamy.com/stock-photo-purple-colored-sweet-potatoes-in-a-basket-made-of-palm-leaves-on-a-61174997.html)
Map of spread of sweet potato in Pacific: http://www.pnas.org/content/110/6/2205/F1.large.jpg (in http://www.pnas.org/content/110/6/2205/F1.expansion.html)
Polynesian ship: http://cdn.arstechnica.net/wp-content/uploads/2013/01/kane_waa_small10-640×422.jpeg (in http://arstechnica.com/science/2013/01/polynesians-reached-south-america-picked-up-sweet-potatoes-went-home/)
Modern Polynesian ship: http://pvs.kcc.hawaii.edu/images/canoes/hokulea_circa_1975.jpg (in http://pvs.kcc.hawaii.edu/index/founder_and_teachers/nainoa_thompson.html)
America Cup boat: http://www.examiner.com/article/america-s-cup-event-authority-launches-new-sailing-simulation-app

A STUDY OF FEET

Bangkok, 19 October 2015

One of the interesting side-effects of living in Bangkok is that I can carry out a comprehensive study of feet. The climate here is such that the wearing of open footwear is exceedingly widespread, so I can examine – surreptitiously, of course – a very large number of feet as I walk around, sit in public places, or – as was the case when I started this post – sit in buses stuck in Bangkok’s perennially dreadful traffic. Since so many foreigners come to Bangkok, the study is very cross-cultural: I study not only the feet of the Thai, but also – judging from the shards of phrases I overhear as the foreigners walk by – Australians, Europeans of all stripes, North Americans, some Latin Americans, quite a number of Middle Easterners, a sprinkling of Africans, and of course Asians from every corner of Asia. I am now ready to report back on the findings of my study.

Let us first set the benchmark against which I can compare the feet I see. This would be a foot in its natural state, that is to say a foot that is perennially shoeless. This photo, which I’ve used before, gives an excellent example. What we have here is a band of Amazonian Indians who are coming into contact with the modern world for the first time. Their astonished and somewhat fearful faces upturned towards the helicopter (I guess) are fascinating, but I would invite the reader to focus on their feet, feet which have never been shod.

As the readers will quickly agree, these feet are in the state that most human feet have been in for 99.99% of the time we have inhabited this planet.

I throw in here an older photo, taken – no doubt by some amateur anthropologist – to deliberately show a natural foot. And of course it has to be an old photo, because wearing shoes is probably now the norm rather than the exception. Finding a foot nowadays which has never been shod must indeed be hard.

Note the way the toes in the natural foot, especially the big toe, are splayed out. A minute’s thought will show that of course this is the way it should be. By spreading out like that, toes are giving the foot a wider footprint and therefore making it easier for the person on top of those feet to balance.

In this photo of a baby’s feet, the reader will notice that they naturally take this splayed form

Only later, through imprisonment in shoes, do the toes come closer together

sometimes too close together.

I am reminded of TS Eliot’s poem Animula, which tracks the evolution of a person’s soul from birth to adulthood, but which actually describes very well the fate of our feet: “‘Issues from the hand of God, the simple soul’ …Issues from the hand of time, the simple soul … misshapen, lame, unable to fare forward …”.

But back to the matter in hand. Having set the benchmark, I can now report the results of my pseudo-sociological field experiment in the streets and other public spaces of Bangkok.

Generally speaking, the feet of Thai people look in considerably better shape than those of foreigners from “civilized” countries. A good number have quite splayed toes, fruit no doubt of hardly ever wearing shoes at home. In fact, it’s quite common to see their little toes falling off their flip-flops or sandals. Clearly, the basic “chassis design”, if I can put it that way, adopted by shoe manufacturers simply ignores the natural form of the foot with splayed toes. Shoe manufacturers take as their starting point an already somewhat malformed foot. Well they would, wouldn’t they? After all, it is their products which have malformed out feet in the first place. Other Thais have moderately straightened toes, fruit of some level of constriction by shoes.

I detect a social element here. It is clear from their dress and occupation that the Thai owners of feet whose toes are splayed come from the poorer strata of society, while those with feet with straight toes come from the richer ones. And I also detect a gender element. Young Thai women show more evidence of constricted toes than do the men. I will come back to this in a minute.

As for the feet of the foreigners, those of people from more developed, richer, more “civilized” countries show toes much more tightly squeezed together

along with more extreme signs of foot distress: bunions

hammer toes

calluses and corns.

Like in the case of the Thai, women’s feet seem more malformed than men’s. Which gets us of course to the cause of all these foot problems: canons of accepted (feminine) beauty.

Let’s face it, for hundreds if not thousands of years, there has been this insidious idea that those members of society who are more civilized, more refined – and richer – have delicate (for women) or well proportioned (for men) limbs and features. Hands, of course, have always been a particular object of this odious social creed, because having big hands, and especially having big fingers, meant that you were poor and so did a lot of manual labour.

If you were rich, on the other hand, you could pay people to do your manual labour for you, leaving your hands and fingers slim.

With feet, it must have been a little different. Like grand clothes, the fact that you wore shoes showed that you had money to burn, not like that bum on the street who had to run around in his bare feet all day. And of course, slim, petite, shoes (that is to say, narrow, horribly constricting, shoes) showed (or pretended to show, since your feet were actually squashed into the shoe) that you had slim, petite, feet, not broad feet like that bum on the street etc.

This last pair of shoes, with their modest heels, allows me to segue smoothly into that terrible habit of wearing high-heeled shoes. As we all know, it’s mostly women who wear them, but men do too, depending on the state of fashion. I am ready to reveal at this time that when I was young and foolish I went through a phase of wearing platform boots, one black pair and one brown, which looked like this.

Apart from feeling pretty cool as I walked around Uni, I found a most satisfying side-effect to be that I was taller. No doubt that’s one reason why women do this to their feet

which when you strip away the shoe looks like this.

Modest heels I could understand. I mean, I fell for them. But why subject yourself to the pain of excessively high heels, not only a pain that comes today but also a pain that dogs you for years to come? Because men still rule the world, and they like to see the accentuated swish in a woman’s gait caused by walking in high heels, or maybe they like the fact that her legs look longer, or that her feet look smaller, or her toes shorter, when wearing heels. Or maybe it makes women take smaller steps, to avoid falling over (my wife still remembers her father exhorting her to take small steps, because that was more ladylike and refined). Or maybe because it makes men feel strong to see women tottering around on heels, not able to walk very far before complaining of sore feet and needing help.

Fanciful? Perhaps. But consider this. For nearly one thousand years, from early in the Song dynasty, about 1000 AD, to the early 20^th Century, many Chinese women were subjected to the unbearably painful process of foot binding. To appreciate the full horror of this practice, let me give the readers a quick summary of what girls were subjected to. The process was started when girls were between the ages of 4 and 9, that is, before the arches of their feet had had a chance to develop fully. First, after softening the feet and cutting back the toenails, the toes of each foot were curled under and then pressed with great force into the sole of the foot until – the – toes – broke. But it didn’t finish there. While the broken toes were held tightly against the sole of the foot, the arch of the foot was also broken so that the foot could be drawn down straight with the leg. So you basically smashed the little girl’s feet. Then you started the binding. The idea was to pull the ball of the foot ever closer to the heel, causing the broken foot to fold at the arch, and pressing the toes underneath the sole.

As the readers can imagine, a girl’s broken feet required a great deal of care and attention if she was not to die from this process; it is estimated that 10% of girls died from gangrene and other infections due to foot binding. So their feet were regularly unbound, they were washed, the toes unfolded and checked for injury, and the nails carefully trimmed. The broken feet were also kneaded to soften them and the soles of the girl’s feet beaten to make the joints and broken bones more flexible. Then the poor girl’s broken toes were folded back under and the feet rebound. Every time the feet were rebound, the bindings were pulled even tighter. The ideal was to end up with a “foot” no more than 10 cm long.

The Chinese are nothing if not eminently practical. Recognizing that mothers might well be too sympathetic to their daughters’ pain, it was generally an older female member of the family or a professional foot binder who carried all this out. Oh, and the process was usually started during the winter time since girls’ feet were more likely to be numb from the cold, and therefore the pain would not be as extreme. How nice of them.

This was the result:

Of course, no-one except the persons caring for the feet ever saw this. What they saw was this, these oh-so dainty little shoes.

And why were Chinese women subjected to this horrible procedure for a thousand years? For beauty, of course. Men ruled China (they still do), and crazy as it might sound to the modern reader, men considered bound feet to enhance a woman’s beauty by making her movements more dainty and “ladylike”. As readers can imagine, it was difficult to walk on broken feet. Women with bound feet tended to walk predominantly on their heels. As a result, they walked with a cautious, unsteady gait, taking tiny, swaying steps. And, of course, that most important thing where women were concerned, well bound feet helped her parents contract a good marriage for her. It could also be that it was found to be an effective way of forcing women to be housebound and completely reliant on men. In this view, traditional societies forbid women from leaving the house; the Chinese simply broke their feet.

So what is the moral of all this? Look after your feet! Stop obsessing about narrow, dainty feet. Celebrate splayed toes. Go to the office in flip-flops and take off your shoes the moment you sit at your desk (which is what most Thais do). Put on sandals until the dead of winter; our feet can tolerate quite a lot of cold. Throw away all your high-heeled shoes. And if a man ever asks you to wear high heels, cut him mercilessly out of your life; he is clearly a swine.

_____________________

Amazonian Indian feet: http://birthdayshoes.com/media/blogs/bdayshoes/2013_Photos/.evocache/human_feet_look_like_if_you_never_wear_shoes.jpg/fit-640×540.jpg?mtime=1386261566 (in http://birthdayshoes.com/what-a-natural-human-foot-looks-like-if-you-never-wear-shoes)
Natural human feet: http://origin.ih.constantcontact.com/fs096/1102283092773/img/101.jpg?a=1102864935304 (in http://www.sukiebaxter.com/could-your-feet-be-the-source-of-that-pain-in-your-neck)
Baby feet: http://naturalrunningcenter.com/wp-content/uploads/2012/02/Screen-shot-2012-02-26-at-5.30.11-PM.png (in http://naturalrunningcenter.com/2012/02/27/enhancing-natural-pronation-control-feet-designed-that/
Feet with toes close: http://www.guide2health.net/wp-content/uploads/2012/08/bare-feet.jpg (in http://www.guide2health.net/2012/08/life-long-immunity-to-disease/bare-feet/)
Feet with toes too close: http://i.imgur.com/aURQcnm.jpg (in http://www.inquisitr.com/931111/lebron-james-feet-picture-of-stars-messed-up-toes-goes-viral/)
Thai girl’s feet: http://www.zeefashionstore.com/ProductImage/18391/1.jpg (in http://www.zeefashionstore.com/womenshoes.php?brand=79&section=6)
White feet in flip-flops: http://blog.diagnosticfootspecialists.com/wp-content/uploads/2014/04/flip-flops.jpg (in http://blog.diagnosticfootspecialists.com/)
Bunions: https://upload.wikimedia.org/wikipedia/commons/c/ce/Hallux_Valgus-Aspect_pr%C3%A9_op_d%C3%A9charge.JPG (in https://en.wikipedia.org/wiki/Bunion)
Hammer toes: http://images.medicinenet.com/images/slideshow/diabetes_foot_problems_s13_hammertoes.jpg (in http://www.medicinenet.com/image-collection/hammertoes_picture/picture.htm)
Working hands: https://scpeanutgallery.files.wordpress.com/2015/02/working-hands.jpg (in http://scpeanutgallery.com/2015/02/04/morning-prayer-4-feb-heb-124-7-11-15-mk-61-6-get-a-grip/)
Slim hands: http://hoocher.com/Agnolo_Bronzino/Portrait_of_Lucrezia_Panciatichi_ca_1540.jpg (in http://hoocher.com/Agnolo_Bronzino/Agnolo_Bronzino.htm)
Woman’s shoes 1770: https://upload.wikimedia.org/wikipedia/commons/2/20/Woman’s_silk_brocade_shoes_1770s.jpg (in https://en.wikipedia.org/wiki/1775%E2%80%9395_in_Western_fashion)
Platform boots: http://img3.etsystatic.com/000/0/5381238/il_fullxfull.291560419.jpg (in http://galleryhip.com/platform-shoes-for-men.html)
High heels: http://www.glamour.com/images/fashion/2013/08/heels-w724.jpg (in http://www.glamour.com/fashion/blogs/dressed/2013/08/check-out-this-3d-scan-of-what)
Women in high heel position: http://www.tellwut.com/uploads/media/image/12607e1398914701o270.jpg (in http://katherincruikshank.blogas.lt/tag/hammer-toes)
Crushed bound foot: http://www.buzzfeed.com/hayleycampbell/lotus-feet#.vj027qN6E (in http://www.buzzfeed.com/hayleycampbell/lotus-feet#.eegdQJg3y0)
Chinese lady with bound feet: https://en.wikipedia.org/wiki/Foot_binding#/media/File:A_HIGH_CASTE_LADYS_DAINTY_LILY_FEET.jpg (in https://en.wikipedia.org/wiki/Foot_binding#Variation_in_practice)
Lotus shoes: http://www.top5ives.com/wp-content/uploads/2012/09/Lotus-Shoes.jpg (in http://www.top5ives.com/top-5-most-weird-shoes-in-history/)

WORLD TOUR WITH MINT

Bangkok, 11th October 2015

A little while back, my wife, bored with the usual round of cooking in the tiny, stuffy, hot kitchen of our apartment and longing to spice things up a bit with some change, espied a fresh herb in the vegetable section of our local supermarket which turned out to be mint. She brought it back and for several weeks now, we have been trying chicken à la mint, pork à la mint, fresh mint in green salad, and – the subject of this post – mint in tomato-based sauce for pasta.

Let me interject here that a basic difference between me and my wife is that she is adventurous, ready to try new things, and I am timorous, fearful of the new and comfortable with the true and the tried. This is as true for food as it is for any other sphere of life. I therefore approached these experiments in our usual cuisine with some diffidence if not suspicion. Actually, apart from the fresh mint in green salad, which I forcefully suggested we not try again, it worked rather well. In the case of mint in tomato-based sauce for pasta, it worked really well. The mint added a sweet overtone to the acidity of the tomato which did wonders to the palate. I have graciously allowed this variation on a theme to be added to our culinary repertoire. It’s very easy to prepare, by the way: replace basil leaves with mint, et voilà! (or you can just add the mint to the basil leaves)

A quick whip around the internet shows me that my wife is not the only one to have stumbled onto this use of mint. Martha Stewart, no less, offers a recipe where the tomato sauce contains mint. I throw in a picture from another recipe – readers are going to have to take it on faith that the little green bits in the sauce are finely chopped mint leaves.

One thread in these posts of mine has been to salute the humbler ingredients in our food, those which never get much publicity but are actually the ones that make each of our dishes so special. I’ve written on lemongrass recently, and capers and anise a while back (and, at the other end of the spectrum, I’ve written very disapprovingly about the use of hot spices). So I will use this occasion to also sing the praises of mint, reviewing some of its better uses in food.

As I usually do, I began surfing around the internet to see what I could find. I was surprised to not come across a huge use of mint, at least in my part of Europe (Western Europe, to use the Cold War parlance). Of course, there is that most English of dishes, mint sauce, a wonderful, wonderful sauce to put on lamb chops. But this dish has already been the subject (or one of the subjects) of a previous post, in which I sing the praises of the sweet-and-salt combination, so I don’t feel I can go on about it again. I will leave readers to refer to that post and move on – but not before throwing in a picture of mint sauce with lamb chops.

In my electronic wanderings, I stumbled across the following dish, which also seems incredibly English – at least, it involves peas, and since peas are in my mind as English as Big Ben or HM the Queen (one of the veggies in every meat and two veggies which I had in my youth seemed to be peas), I include it. We are talking of pea soup with mint (I give thumbnail recipes for this and other dishes that I mention at the end of the post).

I have a feeling that this soup would be good chilled, like gazpacho.

I also want to add here another dish that I came across as I went around raising electronic rocks to see what was hidden below them. It’s actually an eggplant dish from 16^th Century Italy. I add it because I think it’s kind of cool to look at what our ancestors were eating. But it’s also an intriguing dish because it looks to be an ancestor of the modern dish we know as eggplant parmigiana. The big difference between the two is the absence of a tomato-based sauce in the old recipe. I suppose this difference reflects the fact that tomatoes were not yet current in Italian cuisine in the 16^th Century. Instead, a mix of herbs (mint, sweet marjoram, salad Burnet, parsley, fresh fennel tips), crushed garlic, a couple of spices (cinnamon and cloves), pepper, and salt, are spread over the eggplant, and the whole is splashed with verjuice (I will let readers look that one up, as I had to) and sprinkled with sugar. Then, like eggplant parmigiana, cheese is spread over the whole. Here’s what it looks like, and the thumbnail recipe is at the end.

It was at this point that luck came to the rescue. As I was surfing disconsolately around the internet, I came across an interesting article entitled “Mints in Ethnic Cuisines”, written by two ladies from Texas, Madalene Hill and Gwen Barclay. I am indebted to them for much of what follows. It was they, for instance, who taught me that Greek cuisine bucks the (modern?) European trend of using little mint. It seems that Greeks use mint with wild abandon in their cuisine. The two authors mention several dishes in particular: keftedes meatballs, the yoghurt-based tzatziki sauce, the bean stew gigantes plaki, dolmas (stuffed grape vine leaves), hortopita, which is a vegetable and rice pie; even that best known of Greek dishes, moussaka, has mint in it! I give thumbnail recipes of all these dishes at the end, but here I will only post pictures of keftedes meatballs

which can be served with the yoghurt-based tzatziki sauce as a dip

I chose to put pictures of these two dishes with the hope that my wife (and I) can try to make them …

I now leave Europe behind, skimming over the waves of the Aegean Sea to the land of Lebanon, because I want to raise a cheer for that most Lebanese of dishes, tabouleh.

I have very fond memories of eating tabouleh in Beijing – yes, Beijing. There was a little Lebanese restaurant down the road from where we lived, run by a small, tubby Lebanese man with a twinkle in his eye. When Spring came rolling round, it was incredibly pleasant for my wife and I to sit outside the restaurant, under the barely budding trees, in the tepid heat of the midday sun, slowly working our way through a plate of tabouleh. I must say, though, I’m a little surprised that not only chopped parsley but also chopped mint is added. I’m not sure that our tubby Lebanese restaurateur was putting mint in his tabouleh. I will need to hunt down a restaurant which serves tabouleh with both mint and parsley. While I’m at it, I will also see if it serves Arab or Middle-East salad.

Lemon segments, diced cucumber and tomatoes, the whole mixed with chopped onions, mint, and parsley. Sounds sooooo good …

I now want to arc over to the Indian subcontinent, but not before pausing for a minute in modern-day Iraq. I’m actually stopping here for Iraq’s Babylonian past. Like any self-respecting university, Yale University has a collection of cuneiform tablets, some of which, like this one, list recipes.

These have been translated by a Frenchman, Jean Botéro (this immediately makes me think of the Egyptologist, Professor Philémon Siclone, in the Tintin album “Les Cigares du Pharaön”

but I digress).

One of these, Recipe XXIII, contains mint, to whit: “Leg (of mutton) (?) meat is used. Prepare water; [add] fat […] samidu, coriander (?), cumin (?), and kanašû. Assemble (all the ingredients in the cooking vessel) and sprinkle with crushed garlic. (After cooking,) blend into the pot šuhutinnû and mint […]” As you can see, words are missing, the translation of some of the ingredients is unknown, and to make matters worse the recipe is exceedingly brief compared to our modern ones, leaving much to the skill – and imagination – of the cook. Nevertheless, Laura Kelley and a band of hardy cooks have been piecing together these telegraphic recipes from 4,000 years ago and trying them out. Many of the results are described on the web site “The Silk Road Gourmet” I post here the picture of a modern take on Recipe XXIII, after someone concluded that šuhutinnû is probably carrot or possibly parsnip, and samidu is barley:

I have added the modern version of the recipe to the thumbnail recipes below, for those who might want to try connecting gastronomically with our remote Babylonian ancestors.

After that pit stop in the fertile crescent, we go on to the Indian subcontinent, the land of chutneys – not so much the fruit-based chutneys which the colonial Brits brought back to the UK, but more vegetable-based chutneys. Here is a chutney, mint-coriander chutney, where mint takes pride of place.

One of the recipes I perused helpfully informs the reader that this chutney can be served with pakoras, samosas, chaat, chole, or even potato chips.

This chutney allows me to segue smoothly into another popular dish from that part of the world, raita, a cold yogurt condiment served to cut the heat of spicy dishes. And here I will throw in a picture of a cucumber-mint raita (with thumbnail recipe at the end).

Being based on yoghurt (or strictly speaking curds) and looking at how raitas are made, I have to think that they are (perhaps not so) distant cousins of the Greek tzatziki (which itself is part of a broader family of yoghurt-based dishes to be found from the Balkans to the Caucasus). Maybe one day I should write a post on yoghurt …

After this, I soar over the Bay of Bengal back to Thailand. Madalene Hill and Gwen Barclay say that mint is a very popular ingredient in Thai cuisine and in South-East Asian cuisine more generally. Certainly, I recently had a taste of a common use of mint here, where it joins a number of fresh vegetables being served as a side dish to be added to noodle dishes or just eaten along with other main dishes.

We were saying bye-bye to a colleague and had lunch together in the office. The food was ordered from outside. My Thai colleagues informed me that most of the dishes I was trying were from the north of the country. I found it interesting to eat fresh mint leaves with some of the spicier dishes. This side dish of fresh vegetables is also common in Vietnam, and I suspect throughout South-East Asia.

I’ll finish with a dish from Thailand, yam nang mu (pork skin salad). This is actually one of many Thai “salads” in which various cuts of meat or offal are sliced small, seasoned with spicy/sour/sweet sauces, and then mixed with herbs of one variety or another. In this particular case, you season boiled, defatted pork skin (there is a cousin to this dish using pig’s ears) with fish and shrimp sauce, lime juice, sugar, and mix it all with a large amount of mint leaves, some lemongrass, some roasted rice, and a number of other ingredients (thumbnail recipe at the end).

Well, that brings me to the end of my world tour following the trace of mint. There are a lot of dishes which use mint that I’ve not mentioned. I’ve also not touched on the use mint in drinks, for instance Moroccan mint tea with its spectacular pouring technique

or the somewhat more alcoholic mint julep, a favourite of the Kentucky Derby.

But I’ll leave these for another day. Right now, my wife is looking at her watch and at the door. Time to go.

THUMBNAIL RECIPES

Pea and mint soup: Soften some onions in a heavy pot over medium heat. Add broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender. Add chopped mint leaves (and parsley if you want). Add more broth. Purée in a blender until smooth. Season with salt and pepper.

Pomi sdegnosi, or braised eggplant: Slice the eggplant lengthwise and let them steep in in lukewarm water for 30 minutes. Rinse. Submerge the eggplant slices in boiling water for about 8 minutes. Remove and drain. Dredge the eggplant slices in flour and layer the bottom of an oiled dish. Chop all of the herbs – fresh mint, marjoram, parsley, salad Burnet, fennel tips – and mix them with minced garlic, spices – cinnamon, cloves, pepper – salt, sugar, and verjuice (for which lemon juice can be substituted). Cover the eggplant with breadcrumbs, drizzle with olive oil, cover with herb/spice mixture and then with provatura cheese (mozzarella, another pulled cheese, can be substituted). Repeat for each layer of eggplant. Bake in the oven for 30 minutes. (Adapted from http://atasteofhistorywithjoycewhite.blogspot.com/2014/08/to-braise-eggplant-historic-food.html)

Keftedes: Combine ground beef, bread dunked in milk, minced onion, minced garlic, finely chopped mint and oregano, some vinegar, some beaten eggs, a small amount of grated nutmeg, salt, and pepper, and mix well. Roll the mixture into balls. Dust the balls with flour. Put them in hot oil in a pan. Brown on all sides.

Tzatziki: Peel cucumbers and dice. To draw out their water, sprinkle them with salt and let them sit for 30 minutes. Drain well. Put them in a blender, along with minced garlic, some lemon juice, some chopped mint (and some chopped dill if you wish), and a little ground black pepper. Process until well blended. Stir the result into Greek yogurt. Salt to taste. Let it stand for at least two hours before serving so flavours can blend.

Gigantes Plaki: Soak gigantes beans (giant butter beans) overnight. Cover with fresh water and bring to the boil. Simmer for a couple of hours until the beans are just tender. In parallel, gently soften chopped onions and garlic for a few minutes. Then stir in some sweet paprika, tinned tomatoes, 100ml water. Salt and pepper. Bring to the boil, then simmer for half an hour. Stir in sea kale or dandelion leaves (or chard as an alternative). Mix the cooked beans with the sauce, adding some more olive oil and chopped mint and parsley. Transfer to a casserole pan, and bake for half an hour or so until the beans are tender and the sauce thickened and bubbling. Can be served hot, warm or at room temperature.

Dolmas: In a little broth, mix ground beef and lamb with uncooked rice, minced onion and garlic, some pine nuts, chopped mint and parsley. Place rinsed grape leaves on a work surface. Place a dollop of the mixture at the center of each leaf. Tuck in the ends and roll tightly toward the leaf point. Layer the wrapped leaves in a large saucepan Cover them with broth mixed with lemon juice. Cook over low heat for three-quarters of an hour.

Moussaka: Place minced lamb, minced onions, crushed garlic, chopped mint and oregano, a couple of bay leaves and a cinnamon stick in a large frying pan and cook over a medium heat for a quarter of an hour. Stir in some flour. Add a glass of wine, canned tomatoes, some tomato purée, and bring to a simmer. Cook for half an hour, until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside this meat sauce. Fry eggplant slices for a couple of minutes. Set them aside. Cook potatoes in boiling water for five minutes, then cool under running water. Prepare a white sauce as follows. Melt butter in a saucepan, stir in some flour. Cook for a few seconds, then gradually stir in milk. Add some grated parmesan and grated nutmeg. Simmer the sauce gently for 5 minutes. Season to taste with salt and pepper. Remove from the heat and stir in a beaten egg. Spoon some of the meat sauce into a shallow dish. Cover with a layer of potatoes and a layer of eggplant. Repeat the layers twice more, finishing with the eggplant. Pour over the white sauce to cover the whole in a thick, even layer. Sprinkle with a bit more parmesan. Bake in the oven until deep golden-brown and bubbling.

Hortopita: Peel, seed, and shred some pumpkin. Weight it to drain its liquid. Cook it in a skillet until it wilts and most or all of its liquid has evaporated. Transfer to a bowl. Cook in the same skillet a chopped leek and onion until also wilted. Transfer to the bowl with the pumpkin. Cook chopped chard and spinach until wilted; add to the bowl. Add the herbs – mint, sorrel, hartwort, chervil, dill, fennel leaves, parsley, and oregano – to the bowl. Season to taste with salt and pepper. Roll out a first phyllo dough ball and place it inside an oiled roasting pan. Brush with olive oil. Repeat with the second piece of dough. Spread the filling evenly over the dough. Repeat with a third sheet of dough, placing it over the filling. Brush with olive oil. Roll out the last piece of dough to a slightly smaller piece, and place it over the surface of the pie. Join the bottom and top layers of dough. Brush the top of the pie generously with olive oil. Bake until the pastry is golden and crisp. Remove and serve warm or at room temperature.

Tabouleh: Stir together some bulgur and olive oil. Pour boiling water over, and let stand for a quarter of an hour. Drain well. Toss with finely chopped mint and parsley, a couple of chopped tomatoes, half a cucumber, several tablespoons of lemon and of olive oil. Season with salt and pepper.

Arab salad: Cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from the remaining half a lemon into bowl. Put a couple of tablespoons of lemon juice in a bowl. Add finely chopped segments of lemon. Add salt, pepper, and several tablespoons of olive oil. Whisk to combine. Stir in the remaining ingredients: diced cucumber and tomatoes, finely chopped onion, finely chopped mint and parsley.

Babylonian lamb with barley and mint: Marinate lamb steaks in soy sauce for half an hour. Sauté in oil, along with the trimmings. Remove, leaving the trimmings in the pan. Stir barley into the oil and toast for a few moments. Add cumin, coriander, and chopped garlic. Simmer until the barley is cooked. Place the lamb steaks in the pan and cook the desired degree. Add finely sliced carrots and chopped mint for a few minutes. Remove the lamb and slice. Place the carrots in a serving dish, spoon the barley over carrots, add the sliced lamb, and spoon over with the sauce. (adapted from http://lostpastremembered.blogspot.com/2011/07/onions-onions-everywhere.html)

Mint-coriander chutney: In a blender, grind together chopped mint leaves, chopped coriander, a chopped green chili (personally, I would cut out the chili, but can it be Indian without it?), a piece of ginger, a small amount of cumin, and some lemon juice, until smooth, using a little water if necessary. Salt to taste.

Cucumber-mint raita: Coarsely grate a cucumber. Squeeze dry. Whisk curds (yogurt can substitute), chopped mint, a little cumin, even less cayenne pepper in medium bowl to blend. Add cucumbers and mix well. Season to taste with salt and pepper.

Yam nang mu (Pork skin salad): Boil pork skin until soft. Cool. Remove any fat from the skin. Slice the skin into thin, short slices. Mix well with a large handful of chopped mint leaves, finely minced lemongrass, lime juice, fish sauce, palm sugar, and ground roasted rice.

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Tomato-mint sauce: http://www.seriouseats.com/images/2013/03/20130302-242913-tomato-mint-sauce.jpg (in http://www.seriouseats.com/2013/03/sauced-tomato-mint-sauce.html)
Mint sauce and lamb: http://www.maureenabood.com/wp-content/uploads/2012/03/Grilled-chops-platter-POST.jpg (in http://www.maureenabood.com/2012/03/29/grilled-lamb-lollipops-with-fresh-mint-sauce-chine-on/)
Pea and mint soup: http://www.epicurious.com/images/recipesmenus/2013/2013_april/51154900.jpg (in http://www.epicurious.com/recipes/food/views/minty-pea-soup-51154900)
Pomi sdegnosi: http://i.ytimg.com/vi/MgcFEo-S8WI/hqdefault.jpg (in https://www.youtube.com/watch?v=MgcFEo-S8WI)
Keftedes: https://rencooks.files.wordpress.com/2009/11/100_4063.jpg (in http://ediblearia.com/2009/11/05/lamb-keftedes/)
Tzatziki: http://www.cbc.ca/inthekitchen/assets_c/2012/02/Tzatziki4563-thumb-596×350-174210.jpg (in http://www.cbc.ca/inthekitchen/2012/02/tzatziki-sauce.html)
Tabouleh: http://almarahgrill.com/wp-content/uploads/2015/06/tabouleh.jpg (in http://almarahgrill.com/product/tabouleh/)
Arabic salad: http://suzyeats.com/wp-content/uploads/2011/05/arabic-salad.jpg (in http://www.snipview.com/q/Arab_salad)
Cuneiform tablet YBC 4644: http://babylonian-collection.yale.edu/sites/default/files/images/New%20Images/YBC4644_OBV_0004.jpg (in http://babylonian-collection.yale.edu/highlights)
Egyptologist in Tintin: http://s1.e-monsite.com/2009/04/06/06/46230270a-siclone-jpg.jpg (in http://univers-tintin.e-monsite.com/pages/les-personnages/philemon-siclone.html)
Babylonian lamb and mint: http://1.bp.blogspot.com/-h-K2nSXnfys/TiNFcYNVuzI/AAAAAAAACSI/5JHqnYlNzv4/s400/DSC_2266.JPG (in http://lostpastremembered.blogspot.com/2011/07/onions-onions-everywhere.html)
Mint-coriander chutney http://crumbsandtales.com/wp-content/uploads/2013/07/Hari-Green-Chutney-made-with-cilantro-and-mint-21.jpg (in http://crumbsandtales.com/mint-and-coriander-chutney/)
Cucumber-mint raita: https://familynaturally.files.wordpress.com/2012/02/2012-02-26_19-55-59_782.jpg (in https://familynaturally.wordpress.com/2012/02/26/raita-yogurt-with-cucumber-and-mint/)
Side dish fresh vegetables: http://thumbs.dreamstime.com/z/side-dish-vegetable-thai-restaurants-you-see-serves-hot-spicy-food-e-g-som-tam-green-papaya-salad-34668038.jpg (in http://www.dreamstime.com/royalty-free-stock-photos-side-dish-vegetable-thai-restaurants-you-see-serves-hot-spicy-food-e-g-som-tam-green-papaya-salad-image34668038)
Pork skin salad: https://c2.staticflickr.com/4/3038/3047383176_dbdea9103c.jpg (in https://www.flickr.com/photos/jakeslagle/3047383176)
Moroccan mint tea: http://lcmt.topdesert.com/content/photos/travel-guide/authentic-culinary-experiences/pouring-your-mint-tea-without-spilling-a-drop//lowcost-morocco-travel-pouring-your-mint-tea-without-spilling-a-drop1.jpg (in http://lcmt.topdesert.com/index.php?ref=ait-ben-haddou-and-ouarzazate-one-day)
Mint julep: http://ccattache.com/wp-content/uploads/2014/04/k17_18865809.jpg (in http://chuckcowdery.blogspot.com/2015/04/brown-forman-has-kentucky-derby-locked.html)

OTHER SPECIES HAVE RIGHTS TOO

Bangkok, 5 October 2015

For reasons too long to explain, I was recently involved in discussions about the implementation of the Universal Declaration of Human Rights and the several Conventions emanating from that Declaration: the Convention on the Elimination of all Forms of Discrimination against Women, for instance, or the Convention on the Rights of the Child, to name but two. At some point, we got into a vivacious discussion about two issues. The first was the rights of future generations: specifically, do we, today’s generations, have the right to use up all the Earth’s resources and poison the Planet, thus taking away from future generations their right to a dignified life? The answer was fuzzy, the problem being that the Conventions deal only with the rights of existing human beings; the unborn, it would seem, have no rights. But how do we square this with international commitments to sustainable development, whose very definition recognizes the rights of future generations? This conundrum was left unresolved. The second, and to my mind much more fundamental, issue we discussed was the rights of other species: do they have any rights, or are they merely goods and chattel which we humans can dispose of as we wish? The answer was even fuzzier, with the sense in the room being that they did not (yet) have internationally recognized rights, although many countries have enacted legislation recognizing that other species do have certain rights – the prohibitions on cruelty to animals fall into this category.

Fast forward to the visit my wife and I made to the Orang Utan Rehabilitation Centre and the Sun Bear Sanctuary in Sepilok, on the last day of our visit to Sabah. Both centres receive a steady stream of orphaned baby apes and bear cubs, whose mothers were either killed deliberately to make pets of their babies or died as a side effect of the steady deforestation going on in this part of the world. They also receive adult bears and apes marooned in vanishing islands of jungle. They do stirling work of trying to reinsert their charges back into the wild, or at least giving them a life of dignity if they cannot go back. They, along with the many other rehabilitation centres around the world doing the same thing with other species, deserve our thanks for this work of love.

But as I sat there, listening to what these centres do and watching their charges on the feeding platforms

or sunning themselves in enclosures

I was brought to meditate on that essential question which I had recently debated: do other species have rights, like we do? Specifically, do they have the right to life? Personally, I think they do. Of course, this right, like every right, is not absolute. I mean, if a lion jumps on me, or my wife, or my kids, then I have a right to kill that lion (as I do if it were a member of our own species who attacked us). And to eat, I need to kill species, that’s the way our biology works. This holds true even if I were vegan (carrots, just to take one vegetable, are also a species and so have the same rights as a chicken).

We could go on at length about how rights play out in real life: how about this situation? how about that situation? But the thing is, accepting that other species have rights changes the context of the discussion radically. Just to take the right to life, it’s no longer that it would be nice if we didn’t kill orang utans or sun bears, it’s that we have a duty not to kill them. And if that is the case, then we have to ask ourselves if the people of Sabah have the right, for instance, to undertake large-scale destruction of the orang utan’s and sun bear’s habitat so as to be able to plant oil palm in its place.

But this brings us on a collision course with another right, the right of the people of Sabah “to an adequate standard of living … and to the continuous improvement of living conditions” (I am quoting the International Covenant on Economic, Social and Cultural Rights). Is there a way out? Yes there is, at two levels. First, Sabah has to change its model of economic development; the province’s natural habitat must be viewed as an economic asset and not as a nuisance to be swept aside to make place for other economic activities. Sustainable (but truly sustainable) tourism is one possible way of making money from jungle. Sustainable (but truly sustainable) harvesting of forest products is another. Second, and much more fundamentally, Sabah, like just about every other territory on Earth, has to drastically reduce its human population. There are simply too many of us on this planet. I find the following graph one of the most frightening I know.

It shows the growth in the human population over the last nine thousand years. Note the huge, and hugely rapid, jump in our population since the start of the scientific and industrial revolutions (you have to see it on this scale because this is closer to the scales at which evolution works). The result of this growth has been that we are brutally shoving all the other species on this planet into a corner, a corner which is getting rapidly smaller and smaller. They cannot survive these huge shocks to their ecosystems. At this point, then, the right to life of other species trumps our right to create new human life. Many have criticized the Chinese Government for its one-child policy. But not me. We should all have one-child policies until the human population falls to much more acceptable levels, not more than 1 billion (and better 500 million). Yes, we will have old populations. Yes, we will have a problem of spoiled children, the princelings as the Chinese call them. Yes, we will have deflationary economies. Yes, house prices will drop. But our duty to respect the right to life of all species tells us that these are problems we simply have to accept and deal with.

I suppose I’m not painting a pretty picture of our immediate future, but I think it’s better for our species to suffer a little for a little while in the quest for a longer-term happiness than to go on as we are currently doing, destroying everything, which will ultimately destroy us too – because we actually need jungles and all the species in it for our own survival.

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Orang utan at rehabilitation centre: https://sabahbooking.com/tours?actionType=details&tid=20&lang=zh_CN
Borneo bear: https://commons.wikimedia.org/wiki/File:Sepilok_Sabah_BSBCC-photos-by-Wong-Siew-Te-02.jpg
Population chart: http://aryanism.net/politics/population-and-demographics/

JUNGLE IN BORNEO

Bangkok, 30 September, 2015

I’ve often used the expression “drenched with sweat” in my life, but I’ve never actually been thus drenched. This time, though, on staggering out of the jungle after a six hour trek, my wife and I were were literally soaked through. We couldn’t have been wetter if we’d stood under a shower with all our clothes on.

A bit of background is in order. We were in the Malaysia’s easternmost province of Sabah, on the island of Borneo. We were visiting the Danum Valley Conservation Area, which is in one of the few remaining tracts of primary jungle in the province. We arrived there after driving down from the town of Sandakan, passing mile after mile of oil palm plantations. So dreary! And so depressing to think that beautiful jungle stood there not that long ago. But it’s hard to sell jungle, easy sell palm oil.

Leaving all those oil palms behind us for a few days, we wanted to see some jungle – and maybe, if we were lucky, some orang utans. Danum Valley is one of the few places in Sabah where orang utans still live in the wild, along with pygmy elephants, Sumatran rhinoceroses, clouded leopards, various other species of feline, several species of monkeys, and of course hordes of more humble forms of life, botanical and zoological.

So it was that we attached ourselves to a group of young people, part of that army of gap-yearists*, between-jobbers**, and others, who are all on the move these days across every continent, living cheap, telling tall stories about their travels, and swapping information on the good places to eat, sleep, and have fun along the road. They had hired a ranger from the Danum Valley Field Centre, where we were all staying, to take them on one of the shorter trails. Early the next morning, we took our place in the line which filed across a rickety suspension bridge and set off briskly into the jungle. At first, we commented appreciatively on the surroundings, looked eagerly into the undergrowth for signs of pygmy elephants (they had left dung piles and shattered tree limbs along the track), and inspected fearfully every overhanging leaf for leeches (there had been much excited chatter on the net about the presence of these horrible animals along the trails and we sported a set of bright green leech socks for the occasion). But gradually, in the sauna-like heat of the jungle, as we climbed up and down over successive ridges, our breathing grew raspy, the sweat stains on our clothes grew and coalesced until clothes and stains were one, our speed slowed to a crawl. We neither saw nor cared anymore about what was around us (which in truth was not much; at the very last minute, a macaque monkey was sighted high above us, otherwise a few millipedes and some leeches were the total of our bag). The only thing that mattered was to make sure that we lifted our legs high enough to step over the roots, branches, and other jungle paraphernalia that littered the trail. Some of the group kindly held back so that we didn’t get completely separated from the rest, otherwise we would still be in that jungle stumbling around in a total daze. When we got back to our room, we unsteadily peeled off our sodden clothes, stood for a minute under the shower, and then collapsed onto the bed, lying there in a stupor for a few hours.

So when we heard at dinner that our young friends had booked a ranger for an even longer walk the next day, we smiled and promised to be on hand to wave them off at breakfast. We kept our promise, wishing them a safe journey over our fried eggs. And then, after some more tea, toast and marmalade to fortify us, we ambled slowly back into the jungle to an observation tower, from which we had decided to watch jungle life in peace and tranquillity. Observation tower is a misnomer. It was actually simply an aluminium ladder encased in an iron safety cage, attached to one of the tall, tall trees that dot the jungle.

The ladder led to a wooden observation deck at the top and another half way up. It must have been all of 60 meters to the top deck (110 rungs; I counted). One of our young friends, between jobs, had shinned up the ladder as we lay, inert, on our beds the previous afternoon. His last job was as tester of the mechanical soundness of pipelines, and he informed us at dinner that it was his professional opinion that the whole contraption was exceedingly corroded and ready to peel off the tree at any moment.

With these words still ringing in my ears, I commended my soul to Jesus, Mary, and all the Saints, and started climbing, fixedly looking at the bark in front of me and pulling myself up rung by counted rung. My wife followed. We stopped at the mid-level observation deck for a breather before continuing on. Again, fix the bark and pull up rung by counted rung. We made it in one piece. We took a photo down the ladder we had just climbed.

Terrifying.

But the view compensated for all the fear and the sweat to get there.

I like being in jungle canopy. At ground level, I find jungle quite monotonous. There are no sweeping vistas through the thick vegetation, and unless you are into insects there is precious little animal life on the jungle floor. Even the plant life is not that interesting, unless you like fungi (are they even plants?). If you happen to spot something in the trees, it’s hard to watch through all the intervening foliage. But in the canopy, or above it as was our case, it’s completely different. You appreciate the grand sweep of the jungle: the tall trees, the Lords of the place, the smaller trees greedily growing towards the light and waiting for their moment of glory when the Lords will be toppled by wind, rain, or sheer old age, the parasitical plants of all descriptions – lianas, vines, ferns – using these trees as their path towards the light, strangling, suffocating, and sucking their life juices from them; flowers, coloured leaves, and fruit peppering the whole. And above and through all this botanical profusion you see the silent flitting of animals. As we stood there, looking out over the canopy, we saw a butterfly which did a long glide past rather than flying drunkenly along as do most butterflies, the bright aquamarine streak of a bird shooting over the canopy (a kingfisher?)

several black squirrels, which scurried fearlessly up tree trunks and out along branches

and at the end, a troop of red leaf monkeys, who suddenly appeared out of the vines loading down a tree, gracefully jumped over onto the next tree, disappeared into the foliage, and then reappeared further along the canopy.

It was time to go. A new prayer, and down we went, rung by rung, all 110 of them.

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* young persons, normally school leavers waiting to go on to University, who have decided to take a year off and travel the world. It can also apply to somewhat older persons who have decided to take the year off between undergraduate and graduate schools.
** even older, but still young, persons who have decided that they are fed up with the boring job they have and want to see the world, or have decided to change jobs and want to see the world before they start working again, or simply decide that it’s now or never if they want to see the world.

Dipterocarp: http://images.travelpod.com/tw_slides/ta00/da3/d08/towering-dipterocarp-bilit.jpg (in http://tripwow.tripadvisor.com/slideshow-photo/towering-dipterocarp-by-travelpod-member-dan-melanie-bilit-malaysia.html?sid=14302472&fid=tp-8)
Kingfisher: https://upload.wikimedia.org/wikipedia/commons/a/a6/Ein_Eisvogel_im_Schwebflug.jpg (in https://en.m.wikipedia.org/wiki/Kingfisher)
Black squirrel: https://worldbirdwatching.files.wordpress.com/2013/04/mamilanutria.jpg?w=500&h=374 (in https://worldbirdwatching.wordpress.com)
Red leaf monkeys: http://il2.picdn.net/shutterstock/videos/5039030/thumb/1.jpg?i10c=img.resize(height:160) (in http://www.shutterstock.com/video/clip-5038946-stock-footage-rare-red-or-maroon-leaf-monkey-presbytis-rubicunda-in-the-jungles-of-borneo-this-is-a-beautiful.html)
Other pictures: ours