National Rice Month
By Sharon Schweitzer
We celebrate National Rice Month throughout the entire month of September. With over 40,000 kinds that grow on every continent, except in Antarctica, what a way to discover as many varieties as possible! The history of National Rice Month dates back to 1991 when President George H.W. Bush signed the official proclamation designating September as National Rice Month. The president and the USA Rice Federation recognized this special holiday to encourage the use of the small but mighty grain in our daily dining.
Rice is the oldest known food still consumed today. Evidence that suggests that rice consumption has been around in India since 6000 B.C. has been found at Lahuradewa in Uttar Pradesh. However, there is still a debate whether the samples found at Lahuradewa were domesticated or not. Rice cultivation in India started in 5000 B.C. Proof of rice cultivation has been found in the Indus Valley civilization from the third millennium B.C. and in Kashmir and Harappan regions from the second millennium B.C.
Japonica rice cultivation started to spread to Southeast Asia with the advancement of the Austronesian Dapenkeng culture in Taiwan between 3500 and 2000 B.C. Dated 2800 B.C., the Nanguanli site in Taiwan has yielded numerous carbonized remains of both rice and millet in waterlogged conditions, which indicates intensive wetland rice cultivation and dryland millet cultivation.
The Chinese word for rice is the same word used for food. However, rice is more than food; it’s part of the national culture. Many cultural customs date back to the days of wet rice cultivation. The historic commitment to group harmony is a predominant custom of the original culture for communal rice cultivation. In China, young girls are told that they must eat all the rice on their plates because each grain of rice represents a pockmark on the face of their future husbands! Interestingly, Chinese and Japanese heritage both cultivate rice as a part of their culture.
There are four types of rice and each is different from one another:
- White rice is the most common and the inferior rice of the four. So, unlike other rice varieties, white rice has few nutrients, making it the least healthy.
- Brown rice is whole grain rice rich in thiamine, iron, and zinc. Because of this, brown rice has a chewy texture and gives a fuller feeling after eating.
- Black rice full of rich nutty, earthy flavors. Interestingly, scientists classify black rice as a different species from white and brown rice. On a nutritional level, black rice is an excellent choice for diabetics, as it has a very low glycemic index.
- Red rice is similar to black rice on the nutrient scale, except it provides more antioxidants to the body. The antioxidants found in red rice contribute to the rich red color of the rice.
To celebrate this month, enjoy a delicious bowl of rice, whatever kind that might be!
Photo by https://successrice.com/the-kitchen/
Sharon Schweitzer JD, is a diversity and inclusion consultant, cross-cultural trainer, etiquette expert, and the founder of Access to Culture. In addition to her accreditation in intercultural management from the HOFSTEDE Centre, she is an attorney and mediator. Sharon served as a Chinese Ceremonial Dining Etiquette Specialist in the documentary series Confucius was a Foodie, on Nat Geo People. Her Amazon #1 Best Selling book in International Business, Access to Asia: Your Multicultural Business Guide, won a coveted Kirkus Star, and was named to Kirkus Reviews’ Best Books. She’s a winner of numerous awards, including the British Airways International Trade Award at the Greater Austin Business Awards.
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