Gallery: The cultural value of man's relationship with food

Harvest time

1° classified

Author: Luca Bracali (IT)

Location: Lao Chai, Sapa (Vietnam)

Description: A symbol of cultural identity and global unity, rice is the world's most popular food. At least 50% of the world population and more than 90% of Asians depend on rice as a primary food source. A few years ago FAO launched the theme "Rice is Life" and it reflects the importance that rice-based systems are essential for food security, poverty alleviation and improved livelihoods. Vietnamese ethnic groups are the last rice fields workforce in Northern Vietnam.


Farmers at work on ricefields

2° classified

Author: Marco Loaldi (IT)

Location: Yuanyang Rice Terraces, Yunnan Province (China)

Description: The rice fields of Yuanyang are located in Southern China at 1900 meters high: time has stopped here.. In winter rice fields are irrigated and the sunrise light helps to make the atmosphere really unique.


The dani women cook sweet potatoes

3° classified

Author: Evi Aryati Arbay Evi (ID)

Location: Grand Baliem Valley, Wamena-Papua (Indonesia)

Description: The Dani tribes still use a very traditional way to cook pig meals, cassava, sweet potatoes famous as Stone Cooked Festive, called in Indonesian language as "AKA Upacara Bakar Batu". Stones are heated in a fire until they are extremely hot. Wrap cuts of meat and pieces of sweet potatoes or banana are placed inside banana leaves. The food package goes into a pit lined on the hot stones, some hot stones are placed on top and the pit is covered in grass to keep steam in. It takes a couple of hours to cook. Pig meat is very precious and is reserved for special occasions only. For the Dani tribes this is a ritual passed through generations to enhance family relations and solidarity.


Tea drinking in tundra

3° classified

Author: Sergey Anisimov (RU)

Location: Gydansky Tundra, Yamalo-Nenets Area (Russia)

Description: Nenets people love very much to have tea with bread. They have it very often. The best gift in the tundra is bread. Once Sergey asked them "Where do you get the bread from?" and they replied "Well, one week on a deer up to the shop there and a week to get back". So that's how is life in there!


N° 13

Honorable Mention

Author: Giuseppe Savino (IT)

Location: Lishui (China)

Description: Pantry numbered wooden dishes, in an old Chinese restaurant, now abandoned. N° 13 is the number of the last diner that has benefited from the services of this ancient Chinese restaurant. The owner had forgotten to close the meal compartment, perhaps because he must have thought to return the following day. Day that never arrived!


Mare's milk

Honorable Mention

Author: Gail Von Bergen-Ryan (GB)

Location: Tsenkher Valley (Mongolia)

Description: A young Mongolian girl drinking mare's milk, lit by sunlight coming through the smoke hole in the centre of the family's ger. Ger is the typical Mongolian white house: twenty square meters containing a universe.


Seine net fisherman

Honorable Mention

Author: Huw Jones (GB)

Location: Pembrokeshire, Wales (United Kingdom)

Description: First introduced by the monks of St Dogmaels, Pembrokeshire, in the 12th century, the practice of Seine net fishing is still very much alive today. During the summer months, much of the UK's supply of sewin or sea trout is caught in Wales using this ancient fishing tradition.


Lunch time

Honorable Mention

Author: Enrique Lopez-Tapia (ES)

Location: Dong village, Guizhou (China)

Description: A grandmother tries to feed her grandson under the watchful eyes of the two house dogs. Grandparents are very important in the Dong region. While parents work, the grandparents look after their children.


Rice raising

Remarkable Award

Author: Luca Bracali (IT)


From the earth to the heart.

Remarkable Award

Author: Alessandra Farinelli (IT)


Feast

Remarkable Award

Author: Gail Von Bergen-Ryan (GB)


Turkish bread

Remarkable Award

Author: Giulio Montini (IT)


Crop preparation of a Chinese peasant

Remarkable Award

Author: Marco Loaldi (IT)


Italian easter

Remarkable Award

Author: Alessandra Farinelli (IT)


Behind is the next

Remarkable Award

Author: The Eng Loe Djatinegoro (ID)


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