DOCSLIB.ORG

Tsampa Team 2 2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tsampa Team 2 2 TABLE OF CONTENTS 1. THE TSAMPA TEAM 2 2. BOARD OF ADVISORS 3 3. EXECUTIVE SUMMARY 4 4. THE FOOD BARS INDUSTRY 7 5. OUR PRODUCT 8 6. TARGET MARKET 10 7. MARKETING AND SALES STRATEGY 11 8. BUSINESS MODEL 13 9. COMPETITION 15 10. COMPETITIVE ADVANTAGE 16 11. FINANCIALS 17 THE TSAMPA TEAM Rinchen Dolma Tenzin Kusang Syracuse University ’17 Syracuse University ’15 Biology & Public Health Biology Communications Nutritional Content Tibetan: Born in Lhasa Tibetan: Born in Nepal Tenzin Lama Norzom Lama Syracuse University ’15 Syracuse University ’17 Environmental Engineering Information Mgmt. & Technology Product Development Research Tibetan: Born in Nepal Tibetan: Born in Nepal Pasang Lhamo Rinchen Namgyal Syracuse University ’15 RIT, MBA Policy Studies & Public Relations Corporate Accounting and MIS Product Design Financials Estimator Tibetan: Born in South India Tibetan: Born in North India 1 BOARD OF ADVISORS Bruce Kingma Lopsang Lama Professor of Stacey Keef Import and export Entrepreneurship at Executive Director of Manger of Himalayan the School of RVD Idea, a start up Handicrafts from Nepal Information Studies venture in Syracuse and India at Syracuse University University Losang Rabgey Dr. Tashi Rabgey Latri Dakpa Co-founders and Research Professor of Rinpoche Executive Director International Affairs at Founder and President of of Machik in George Washington the Bon Children’s Washinton, D.C. University Home in Dolanji, India Dhardon Sharling Tashi Wangdu Parliament member of CEO of Federation the Tibetan community of Tibetan Co-operatives located in Initiatives Private Ltd. Dharamshala, India (FTCI) in Mungod, India 2 EXECUTIVE SUMMARY TEAM/COMPANY NAME: tsampa - A Taste of Tibet INDUSTRY: Food Bars ONE LINE PITCH: tsampa- A Taste of Tibet is a nutrition bar produced by Tibetan refugees in India and sold in the US. Proceeds will support the Federation of Tibetan Cooperatives in India. ABSTRACT: The business will be led by six students of Tibetan descent who want to make a difference in the lives of individuals in the Tibetan refugee camps. Proceeds from tsampa bar will go towards funding the Federation of Tibetan Cooperatives in India which works to create employment, support farmers and entrepreneurs within the Tibetan communities. The business has a diverse Board of Advisors with expertise in business and/or influence in the Tibetan community. A key ingredient in “tsampa-A Taste of Tibet” is barley, which is a staple food of the Tibetan people and provides superior nutritional benefits than other grains. CUSTOMER PROBLEM: The food bars currently in the market are focused on providing high-protein or high-fiber but few bars provide a holistic and balanced approach. Also, no other food bar in the market is directly associated with a social cause. YOUR SOLUTION: tsampa- A Taste of Tibet provides holistic nutritional benefits such as strengthening of immune system, detoxification of body, healthy skin, and cleansing of digestive tract. Our product also fulfills the rising number of socially-conscious consumers who are seeking for more ethical and sustainable products. Every level of our business has a direct impact on the farmers and workers in India creating the product. Hence, the food bar has a Fair Trade Certified label, which establishes the our business meets the fair trade audits and positively influences the community creating the product. The bar packaging will include stories of Tibetans from the Federation of Tibetan Cooperatives identifying the individuals that sales from the bars will help. TARGET MARKET: tsampa- A Taste of Tibet is designed for on-the-go individuals who want a tasty yet nutritionally balanced meal replacement bar. Our primary consumers are individuals between the ages of 18 to 34-year-olds. Our product will be marketed towards health-conscious individuals who need a nutritious on-the-go meal bar that is organic yet affordable. 3 MARKETING & SALES STRATEGY: Our strategy is to use the Syracuse University network to get a special product placement at the school bookstore and cafes around the campus. In order to get publicity and share the company’s mission, a college ambassador program will be developed in which student ambassadors will reach out to the student body to sell our product. Using the team members’ network, the next phase is to expand the ambassador program to other colleges. We have projected that after four years into the ambassador program we will have a total of 60 campuses The final phase is to get the product sold at nutrition specialty stores such as Whole Foods, Wegmans, and Trader Joe’s. BUSINESS MODEL: The main ingredient barley will be bought from farmers in India. The product will be developed and packaged at the manufacturing unit by Tibetans from the settlements. The final product will be exported to the US to be sold. FUNDS NEEDED: Our team has estimated that U.S. $60,000 will be needed as an initial investment (capital). The business has potential to recover the capital in less than 3 years and be able to remain financially stable and self-reliant at the end of third year. USE OF FUNDS: The capital amount of $60,000 will be used for setting up a manufacturing centre, buying machineries, hiring employees, and purchasing raw materials. The company will distribute 60% of net income to the Federation of Tibetan Cooperatives in India, specifically focusing on supporting Tibetan entrepreneurs in the settlement. FINANCIAL 5-YEAR TRAJECTORY: Number of bars expected to sell in Year 1- 4,000 Bars; Year 2- 12,000 Bars; Year 3- 35,000 Bars; Year 4- 65,000 Bars; Year 5- 120,000 Bars. EXIT STRATEGY: No plan to exit. We want to continue to run the business. COMPETITION: Food bars have recently become a big marketplace; the growth rates for successful product types have been in the double digits. The reasons for this incredible surge range from a wave of new product launches, increased sophistication, and continued innovation from different food bars. The new recent trend of blurring meals and snacks and an emphasis on portion control is mainly the reason for this type of growth. Looking at a list of popular food bars in the industry, tsampa- A Taste of Tibet exceeds in terms of fiber, protein, and calcium content compared to any other bars. 4 COMPETITIVE ADVANTAGE: Although tsampa- A Taste of Tibet is entering a competitive market of the nutrition bar industry, it stands unique amongst its competitors. One of these advantages is that, tsampa bar uses ground barley as its key ingredients, which has far more superior nutritional value to other grains in the industry. Tsampa- A Taste of Tibet also has a mission to directly invest 60% of net revenue to social causes in the Tibetan refugee settlements in India. Another one of its advantages is to reduce negative environmental impacts by using local organic ingredients. Lastly, the tsampa bar aims for a broader range of target population who are constantly on the go and who lack key nutrients such as protein and fiber in their diet. The below diagram expresses these unique characteristics of our product, tsampa - A Taste of Tibet. 60% of our net revenue is expended to support social causes in the Tibetan refugee settlements in India. 5 THE FOOD BARS INDUSTRY 9000 The food bars industry includes cereal/granola bars and energy/nutrition bars. A trend in the market is the blurring 8,293 distinctions between cereal/granola bars and energy/ 7,781 nutrition bars. Specifically, cereal/granola bars are focusing 6750 7,303 more on nutrition, and energy/nutrition bars are 6,759 incorporating more decadent ingredients to make them 6,211 more appetizing. 5,669 With this food trend, food marketers are appealing to 4500 consumers desire for organic, gluten-free, and energy- enriched bars. There are also multiple health halo product Projected retail sales of positioning such as wholesome grains, exotic protein Dollars (in million) Dollars(in million) Food bars in the U.S from sources, and super foods which are collectively driving up 2250 2011-2016 growth rates. (in millions of dollar) The shift in the food bar market over the past few years has resulted in considerable growth in the industry. According to MarketResearch.com, the food bars market is projected to 0 approach $8.3 billion in 2016, for a compound annual 2011 2012 2013 2014 2015 2016 growth rate (CAGR) of 7.5% over the five-year 2012 to Years 2016 period. Source: Packaged Facts Another trend is the blurring of meals and snacks, which make food bars a convenient option for consumers who are looking for meals on-the-go that are nutritionally rich and tasty. High obesity rates and less leisure time are two factors driving the $2.2 billion meal replacement product manufacturing industry (IBISWorld). Industry revenue increased by an average of 6.9% per year from 2006 to 2011. There is business opportunity in catering to this market segment. 6 OUR PRODUCT Barley is a key ingredient in tsampa- A Taste of Tibet, which has large quantities of fiber and protein. Our product not only provides high-fiber and high-protein but also a plethora of vitamins and minerals which allows our nutrition bar to be a meal replacement option. Below is a breakdown of our ingredients and its nutritional benefits. Our product will have USDA Organic and Fair Trade certification which will demonstrate that our product is environmentally sustainable and ethically produced. In addition, our business will invest 60% of its net revenue to the Federation of Tibetan Cooperatives in India (FTCI) which works to create employment, support farmers and entrepreneurs in the Tibetan community. Our bar packaging will also include stories of Tibetans from FTCI, identifying the individuals that sales from the bars will help.
Load more

Recommended publications
  • Tibetan Cooking
    TIBETAN CULTURE Tibetan Cooking A sense of community, comfort, health, and well-being are prominent on the ingredients list when it comes to Tibetan cooking. Elizabeth Kelly's new book, published by Snow Lion, is a deliciously practical paean of love — for food, for family, and for the Tibetan people. Here is an excerpt: y husband Gala [is] a carpet master from Eastern would serve as a sustaining gift to a local monastery. The Tibet. Traditionally, Tibetan men are not cooks, people living close to the earth provided all the food for the M but during his childhood in a refugee settlement in lamas and monks, who were then free to read the texts and the northern wilderness of Nepal, he had learned many practice the Buddha Dharma, the treasure of Tibetan skills, among them cooking. He promptly saw the advantage culture. In turn, the spiritual life of the nomads was nour- of teaching me his favorite dishes and techniques ... ished by the spiritual practice of the lamas and monks. The Gala has told me many stories over the years of the people relied on the lamas in all life-changing decisions and times when food was not readily available. His mother had in the critical times of sickness, birth, and death. to trade her jewelry and traditional hair ornaments for food. This past spring, a powerful transition occurred in our The story of his family's three-year journey on foot, running own home and Tibetan food was central to the process of for their lives from the Communist Chinese army, is a healing.
    [Show full text]
  • Tibet Is My Country
    TIBET IS MY COUNTRY The Autobiography of TIHUBTEN JIGME NORBU Brother of the Dalai Lama as told to HEINRICH HARRER Translated from the German by EDWARD FITZGERALD E. P. DUTTON & CO., INC. NEW YORK 1981 First published in the U.S.A., 1961, by E. P. Dutton 81 Co., Inc. English Translation copyright, 0, 1960 by E. P. Dutton and Co., Inc., New York, and Rupert Hart-Davis Ltd., London. All rights reserved. Printed in the U.S.A. FIRST EDITION (i No part of this book may be reproduced in any form without permission in writing from the publisher, except by a reviewer who wishes to quote brief passages in connection with a review written for inclusion in a magazine, newspaper or broadcast. First piiblished in Germany under the title of TIBET VERLORENE HEIMAT original edition 0, 1960 by Verlag Ullstein GmbH Library of Congress Catalog Card Number: 61-5040 TO HIS HOLINESS THE DALAI LAMA IN RESPECT AND FRATERNAL LOVE The Tibetan Calendar 1927 Fire-Hare Year 1957 Fire-Bird Year 1928 Earth-Dragon Year 1958 Earth-Dog Year 1929 Earth-Snake Year 1959 Earth-Pig Year 1930 Iron-Horse Year 1960 Iron-Mouse Year 1931 Iron-Sheep Year 1961 Iron-Bull Year 1932 Water-Ape Year 1962 Water-Tiger Year 1933 Water-Bird Year 1963 Water-Hare Year 1934 Wood-Dog Year 1964 Wood-Dragon Year 1935 Wood-Pig Year 1965 Wood-Snake Year 1936 Fire-Mouse Year 1966 Fire-Horse Year 1937 Fire-Bull Year 1967 Fire-Sheep Year 1938 Earth-Tiger Year I 968 Earth-Ape Year 1939 Earth-Hare Year 1969 Earth-Bird Year I 940 Iron-Dragon Year I 970 Iron-Dog Year 1941 Iron-Snake Year I 97I Iron-Pig
    [Show full text]
  • China's “Bilingual Education” Policy in Tibet Tibetan-Medium Schooling Under Threat
    HUMAN CHINA’S “BILINGUAL EDUCATION” RIGHTS POLICY IN TIBET WATCH Tibetan-Medium Schooling Under Threat China's “Bilingual Education” Policy in Tibet Tibetan-Medium Schooling Under Threat Copyright © 2020 Human Rights Watch All rights reserved. Printed in the United States of America ISBN: 978-1-6231-38141 Cover design by Rafael Jimenez Human Rights Watch defends the rights of people worldwide. We scrupulously investigate abuses, expose the facts widely, and pressure those with power to respect rights and secure justice. Human Rights Watch is an independent, international organization that works as part of a vibrant movement to uphold human dignity and advance the cause of human rights for all. Human Rights Watch is an international organization with staff in more than 40 countries, and offices in Amsterdam, Beirut, Berlin, Brussels, Chicago, Geneva, Goma, Johannesburg, London, Los Angeles, Moscow, Nairobi, New York, Paris, San Francisco, Sydney, Tokyo, Toronto, Tunis, Washington DC, and Zurich. For more information, please visit our website: http://www.hrw.org MARCH 2020 ISBN: 978-1-6231-38141 China's “Bilingual Education” Policy in Tibet Tibetan-Medium Schooling Under Threat Map ........................................................................................................................ i Summary ................................................................................................................ 1 Chinese-Medium Instruction in Primary Schools and Kindergartens .......................................... 2 Pressures
    [Show full text]
  • A Cultgoac T Ether
    TIBET • N C /V a cultgoac T ether While exiled Tibetans are scattered across countries and continents, much of their culture is being preserved by the Tibetan Government-in-Exile, in Dharamsala, India. GUY BROOKSBANK reports. (....... ) haramsala has become the stronghold of Tibetan created the Tibetan Tailoring Center, a place where newly culture; it's where the Dalai Lama sought asylum arrived Tibetan refugees serve as apprentice tailors. Tsering was in 1959 and took up permanent residence. aware that the traditional lines of apprenticeship had been bro- The city is a far cry from the Tibet of old. Horns blare as ken, and any attempt to maintain a vestige of Tibetan culture taxi cabs rocket through crowds, sacred cows wander at will, would require new measures. and Hindi music pours out of makeshift food stalls. Even so, Tsering is a master tailor, and, like his father and grand- refugees arrive daily, roughly 30,000 a year. Welcome centers father, learned the art of tailoring as a child. Following his have been established for the heritage, Tsering learned the special- refugees, and guesthouses for the ter ized art of creating thangkas, brocade Cen hordes of visitors coming to catch a ing tapestries that depict embroidered glimpse of the simple monk who has ilor images of Tibetan Buddhist deities. Ta n become an international symbol of ta Each thangka is an assortment of Tibe peace. Every day another guesthouse he hand-stitched brocades, assembled f t appears out of nowhere, hanging over o into patterns on a larger silk cloth. steep ravines like overripe fruit on too tesy It is painstaking work, requiring Cour thin branches.
    [Show full text]
  • Studying Tibetan Identity
    34 Studying Tibetan Identity Ben Hillman INTRODUCTION This chapter explores the various ways in which Tibetan identity in contemporary China has been studied and understood, paying close attention to how historical circumstances and evolving trends in the social sciences have shaped different perspectives on the subject. The focus is on the available Anglophone literature, but includes references to translations of Tibetan and Chinese sources. The chapter covers debates about (i) Tibetan nationhood that emerged in the pre-People’s Republic of China period and intensified following the PRC’s annexation of Tibetan territories in 1949–51, (ii) the ‘mythical Tibet’ literature that accompanied the nationalist discourse, (iii) the post-colonial literature of the 1980s and 1990s that sought to demystify Tibetan identity, (iv) the post-2000s critical Tibetan stud- ies literature that interrogates the meaning of ‘Tibetan-ness’ and explores the rela- tionship between ethnic identity and other forms of identity, including gender, religion, language and locality and (v) the ethnic awakening literature that exam- ines the changing contours of Tibetan identity and cultural life following the recent wave of political protests. The chapter begins with a brief discussion of the differ- ent theoretical approaches used in the study of ethnic identity. APPROACHES TO STUDYING TIBETAN IDENTITY The subject of Tibetan identity began to attract scholarly interest in the early part of the twentieth century during China’s transition from empire to BK-SAGE-WU_FRAZIER_V1-180090-Chp34.indd 713 6/9/18 12:04 PM 714 THE SAGE HANDBOOK OF CONTEMPORARY CHINA, 2V (multi-) nation-state. Whereas previously only religious scholars had shown much interest in Tibetan culture, the question of ‘who are the Tibetans?’ gained new currency as borders were being redrawn to make way for emerging nation- states.
    [Show full text]
  • Cultural Genocide in Tibet a Report
    Cultural Genocide in Tibet A Report The Tibet Policy Institute The Department of Information and International Relations Central Tibetan Administration Published by the Tibet Policy Institute Printed at Narthang Press, Department of Information and International Relations of the Central Tibet Administration, 2017 Drafting Committee: Thubten Samphel, Bhuchung D. Sonam, Dr. Rinzin Dorjee and Dr. Tenzin Desal Contents Abbreviation Foreword .............................................................................................i Executive Summary ...........................................................................iv Introduction ........................................................................................vi PART ONE A CULTURE OF COMPASSION The Land .............................................................................................4 Language and Literature....................................................................4 Bonism .................................................................................................6 Buddhism ............................................................................................6 Sciences ................................................................................................8 Environmental Protection ................................................................9 The Origin and Evolution of Tibetan Culture ..............................10 The Emergence of the Yarlung Dynasty .......................................11 Songtsen Gampo and the Unification
    [Show full text]
  • Sichuan Inner Mongolia Guizhou Xinjiang Qinghai
    INNER MONGOLIA CHINA Pacific Ocean GANSU Lanzhou Tibetan ethnolinguistic areas Xining 0 500 km 0 300 miles QINGHAI Golmo Chongqing AMDO Chengdu XINJIANG Jyekundo KHAM SICHUAN Tachienlu Derge GUIZHOU (unpopulated) Lithang Chamdo AKSAI TIBET Nagchu CHIN AUTONOMOUS Gyamda REGION Kunming Rutog Lhasa JAMMU & KASHMIR Nyemo YUNNAN Ü-TSANG Shigatse VIETNAM BHUTAN Yatung INDIA INDIA NEPAL MYANMAR LAOS tsering shakya BLOOD IN THE SNOWS Reply to Wang Lixiong he starting point of Wang Lixiong’s ‘Reflections on Tibet’ is the proposition that the Tibetan people have been active Tparticipants in the destruction of their own culture.1 The logic of the argument is one often employed by those responsible for injustice—that is, to heap the blame on the victim. It is reminiscent of the view once advanced by apologists for the apartheid regime in South Africa: since blacks made up the majority of the police force, and since hundreds of thousands of black people flocked from neighbour- ing countries to work in South Africa’s dust-choked mines, the system could not be as bad as its critics supposed. But colonialism and injustice are never consensual: they are always achieved through the use of force, and perpetuated through the brutalization and degradation of the native people. It was, after all, Mao who announced that political power grows out of the barrel of a gun. It is true that Tibetans played an active part in the Cultural Revolution, and this fact cannot be wiped out of history. It should, however, be put into proper perspective, and the actual nature of their participation sub- jected to examination.
    [Show full text]
  • Portrait of a Himalayan Healer
    chapter 1 Portrait of a Himalayan Healer We have weathered so many journeys, and so many forms of love. Would it have been the same, we ask one another, had we stayed still, in the mill with the water running under us. There is no way of knowing. —Alastair Reid, Whereabouts: Notes on Being a Foreigner reading signs It is early September 2008. The high-altitude air is tinged with autumn. I walk through the alleys of Lo Monthang, the largest settlement in northern Mustang District, Nepal. This is the time before animals have been let out to graze, before children have gone off to the new local day care,1 to school, or to help gather dung and tend animals. I pass white- washed homes decorated with protective door hangings above the threshold: colored yarn webs holding sheep skulls, repelling nefarious spirits and gossip. I hear the muffl ed sounds of cymbals, bells, and the resonant drone of Tibetan Buddhist monks calling forth another day. As I make my way through Lo Monthang, I am conscious of borders. This is Nepal’s northern edge, where the Indian subcontinent is sub- ducted under the Tibetan Plateau. Mustang lies in the Himalayan rain shadow; it is mostly high- altitude desert, abutting the Tibet Autonomous Region, China. Jomsom, the district’s headquarters, is linked to Pokhara, the nearest city, by fl ights from a small airport and by trails. No all- season motor road connects the district to any urban center, although this reality is changing swiftly. Seasonal unpaved roads have been con- structed over the past decade and are passable with tractors, jeeps, and motorcycles.
    [Show full text]
  • Traditional Foods and Beverages of Ladakh
    Indian Journal of Traditional Knowledge Vol. 8 (4), October 2009, pp. 551-558 Traditional foods and beverages of Ladakh Angchok D*, Dwivedi SK & Ahmed Z Defence Institute of High Altitude Research, DRDO, C/o 56 APO E-mail: [email protected] Received 12 February 2007; revised 14 January 2008 Ladakh, truly described as high altitude cold-arid desert is one of the far most eastern regions of J&K state, India. Because of unfavourable and hostile environment prevailing over the region, cultivation is limited to a very less scale (both time and place). Under these conditions, one of the major reasons behind human habitation is the ingenuity of local people, who has devised new and sustainable way of living. One major product of this ingenuity is the traditional foods and beverages, which over the time has been evolved (through outside influence and local resources available) and established in the fooding system of Ladakhi people. An attempt has been made to bring forth those dishes and beverages, which are true representative of the region. The very common dishes like kholak and paba has been described in detail including the preparation methods. Keywords: Ladakh, Traditional foods, Beverages, Ladakhi, Kholak , Paba IPC Int.Cl 8.: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06 Ladakh constitutes the easternmost trans-Himalayan part of J&K state of India, bordering Pakistan and China. Truly described as cold arid desert, it covers an area of 59,146 sq km situated along the valleys of the Indus river 1. Intensive sunlight, high evaporation rate, strong winds, and fluctuating temperature (30-40 °C) characterize the general climate.
    [Show full text]
  • Potala Palace the Potala Palace Which Is “Built Against the Mountain” Takes Advantage of the Mountainous Terrain to Create a Sense of Grandeur
    tibet A gem of architectural art on the snowy plateau Location of Tibet The Tibetan Plateau is known as “Third Pole of the World”, and Lhasa is the seventh highest city in the world. In the long-term architectural practice, the Tibetan people have developed a unique form of architecture and architectural culture by adapting to nature and using local materials. Traditional Tibetan architecture often blends in with the magnificent natural landscape of the snowy plateau, giving people a sense of rustic and rugged beauty. At the same time, it is bold and delicate in its use of colour. Tibet is a large place, and if you want to appreciate the beauty of Tibetan architecture, you may start from Lhasa. What’s hot Potala Palace The Potala Palace which is “built against the mountain” takes advantage of the mountainous terrain to create a sense of grandeur. The palace is made up of many rectangular houses; in the longitudinal direction, various houses are staggered and uneven. The exterior of the building is painted in red, white and yellow, which are symbolising majesty, tranquillity and perfection, with distinctive Tibetan Buddhist features in both colour and style. There are nearly 10,000 houses in the palace, that are made of wood and stone, while the outer walls of the palace are built with large blocks of granite. 35 Beijing Middle Road, Chengguan District, Lhasa City, Tibet Autonomous Region, China Take bus Route 8 and get off at Yaowang Nongmao Shichang Stop, then walk about 350 metres. +86 891 633 9615 9:30am-3pm, daily 200RMB (May-Oct), 100RMB (Nov-Apr) www.potalapalace.cn Jokhang Temple As the oldest existing earth and wood structure in Tibet, Jokhang Temple is the most glorious Tibetan architecture of the Tibetan Empire.
    [Show full text]
  • Food Culture
    Special Theme: Food Culture National Food is an essential requirement for all creatures, and has many special meanings for humans. It is a source of pleasure, mediates Museum of social relationships, and is a key component in modern industrial economies. Civilization is impossible without food. Thinking about food Ethnology is essential for understanding human existence. In this issue, five staff and visitors introduce some general views, specific cases, and Osaka current directions in food studies. (A. Nobayashi, special theme editor). Number 47 December 2018 The Human and Natural History A n in Food Production MI Atsushi Nobayashi t National Museum of Ethnology h Minpaku has a long tradition of food culture research. Naomichi Ishige led this research from the beginning. He was also the museum’s third director. r Ishige’s work did not just lead Minpaku’s food culture research, but food culture research in Japan as a whole. One of the chief characteristics of his o work has been to promote food culture research with a global perspective. He has conducted field research in more than 80 countries and regions, publishing p books such as “Cultural Noodlogy (Bunka Menruigaku)”, “Field Work of the Palate (Shita no field work)”, and “Thinking Stomach (Kangaeru Ibukuro)”. With N two statements, Ishige summarized the relationship between humans and o their food: ‘Man is an animal that cooks’, and ‘Human beings are animals that share and eat food together’. These statements inspired me to think about food l culture research in terms of the human and natural history together. The idea of the human as o an animal that cooks has been around for a long time, but has P Contents g been extended by Ishige.
    [Show full text]
  • Norbu's Journey
    NORBU’S JOURNEY: A Story from Tibet to America Author’s note: “Norbu’s Journey: A Story from Tibet to America” is a poem based on the experience of Lama Norbu, who was born in Tibet in the 1960s and now lives in the United States. This piece is intended for middle and highschool-aged students, as well as anyone with a wish to learn about Norbu and Tibet. Students will better understand the cultural elements of the conflict between Tibet and China, and the roles of reading and religion in Norbu’s life. - Emma Lewis 1 NORBU’S JOURNEY A Story from Tibet to America I. Village | | ​1972 ​ You remember when you were little, little enough for your father to carry you on his shoulders. You ate tsampa ​ with sugar from a tiny wooden bowl in the evenings with your ama, after ​ ​ coming home from school. Ama was ​ ​ tired from taking care of your family yaks on the side of the mountain. In your village in Tibet, everyone knew one another’s names. Everyone even knew the names of each other’s yaks! In the other room, your uncle opened his long pecha books, telling stories ​ ​ of the King Gesar. Excitedly, you ran to the bedroom you shared with your brothers to get your book, the exact same copy. You sat side by side with your uncle, and as he read out loud, you mouthed words under your breath. Your uncle was the fastest reader in your village; you wanted to keep up, wanted to read like that too.
    [Show full text]