Committing to posterity a time when time stood still

Update: 16:29 | 28/11/2021

Duong Lam Village is a living daily life museum with a lifestyle that has remained virtually unchanged for centuries. 

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

Two women dressed in traditional peasant attire walk through the village gate.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

The Mong Phu communal house is the heart of the village and village life. Legend has it that it was built on the forehead of a dragon in 1684 under the reign of King Le Hien Tong in the shape of a capital "I." The stately building hosts public events, festivities and meetings.

Amongst tens of thousands of Vietnamese villages, Duong Lam is the first to be recognized as a national architectural heritage site.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

An elderly woman tosses rice on a flat bamboo basket to remove tailings from rice grains.

In Duong Lam, most young people have moved to big cities and industrial hubs to earn their living, while the older villagers stay at home and live mainly on rice cultivation.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

Old women in the village still preserve the long-standing custom of chewing betel with areca nuts.

In Vietnam, the custom of offering betel and areca is said to date back to the reign of the Hung Kings. It is associated with the “Legend of Betel and Areca” about a wife's fidelity to her husband and the love between two twin brothers; therefore, the custom symbolizes love, brotherhood, family, and happiness.

Younger Vietnamese no longer chew betel and it is a habit dying out.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

An elderly couple prepare to make soy sauce, a skill that has been passed through generations.

In the past every household in the village used to make and store jars of soy sauce to use all year round. Today they also sell the condiment to outsiders.

It is made with glutinous rice, salt, soybean and water. The villagers say the sauce is especially delicious if made with rainwater.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

The villagers always make their soy sauce in May and June thanks to favorable weather conditions.

Women or men stirring huge earthen cauldrons containing tuong are a common sight. Tuong is a popular dipping sauce in northern Vietnamese countryside and is also used as a condiment for cooking.

Posterity a time, time stood still, Duong Lam village, living daily life museum,  unchanged for centuries, village gate

Villagers are at their busiest during the rice harvest season.

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Source: VnExpress





 
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