The Nagas

Hill Peoples of Northeast India

Project Introduction The Naga Database

manuscript - Christoph von Furer-Haimendorf, Naga diary five

caption: methods of preparation of foods
medium: diaries
ethnicgroup: Konyak
location: Wakching
date: 26.5.1937
person: Furer-Haimendorf
date: 1.4.1937-26.6.1937
note: translated from german by Dr Ruth Barnes
person: School of Oriental and African Studies Library, London
text: I then discuss the preparation of various foods. (187) For no dish is fat ever added to the rice or vegetables. Pork fat is eaten and appreciated but it is treated like meat and not separated from it to be used for anything else. (See Notebook 14 p. 143 following). Most house have the carving of an animal head on their main post which I always thought was the crude representation of a mithan skull, but now I discovered that this carving is called 'mei-shang' or 'mei-wong', that is stag's head. The same name is given to the strongly conventionalized carving on doors and even to the reliefs on the doors of the rice granaries which are reminiscent of buffalo horns. If the skull of a deer or stag is brought home it is first hung up on the carved head at the main post.