Does some knowledge belong only to particular communities of knowers?

This is an image of a tourist I took when I visited Kashmir in 2015. As a way to attract tourists, locals make them wear traditional clothes such as the pheran and taranga, seen in this image. Kashmiri clothing is a form of knowledge that is specific to the people of Kashmir and is deeply embedded in the culture and history of the region. Weaving and embroidery skills of making the pheran and taranga makes this knowledge belong to only the Kashmiri knowers. Kashmiri tailors have been learning these weaving and embroidery techniques as they are passed down from generation to generation. Although these skills are also part of other communities of knowers such as the Cambodian tailors and Vietnamese tailors, the understanding of the culture of Kashmir makes this knowledge belong to Kashmiri tailors. Throughout the generations, there have been tricks that the tailors have obtained and passed down to the next generation of knowers, which suggests that only the tailors of Kashmir have this knowledge. This also applies to other communities of tailors across the world, as the main things they all have in common is the craftsmanship and materials of their clothing belonging to their community. For example, the Japanese Kimono is made out of silk specially found in Japan and the embroidery skills that are required to make these Kimonos are only passed down to Japanese tailors, making this knowledge belong only to the Japanese tailors. Thus, it can be argued that the weaving and embroidery skills involved in making Kashmiri clothing are exclusive to the Kashmiri tailors' community, as only they can fully understand and appreciate the true value and intricacies of this knowledge.

Mad and Hardar is a traditional herbal medicine that my mother makes for my siblings and I every time we have a sore throat as a way to reduce the effects and heal us. It is made by mixing a teaspoon of turmeric (hardar) and tablespoon of honey (mad). The words mad and hardar are the direct translations of honey and turmeric from the Gujarati language. The claim that cultural practices make certain knowledge belong to only particular communities of knowers can be demonstrated through the example of mad and hardar used as herbal medicine in my home and in the homes of many herbalists. This practice is based on knowledge of various medicinal herbs that have been passed down through generations, and is primarily used by herbalists who have a great understanding of the healing properties of these herbs. By combining different herbs, herbalists are able to create a healing paste that has been developed from centuries of trial-and-error experimentation. This knowledge is thus preserved within the group, allowing them to understand the medicinal benefits of each herb and how they should be used. These cultural practices can only be understood by those within the community as many outsiders may have a different perspective on herbs as they just see it as cooking ingredients and not healing materials. Due to globalization the benefits of turmeric have become widely known not only in the herbalist community but also in western communities due to its vast array of benefits and healing properties it has been used in skincare, medicine and cooking. Although the knowledge of its healing properties and the techniques of making these healing pastes will only remain to 3 the herbalists. This shows that certain knowledge is often only accessible to those within the group, highlighting the importance of collaboration and dedication when it comes to understanding certain ideas.

This image shows a sushi boat from my favorite restaurant. The claim; no knowledge belongs to particular communities of knowers as it can be taught to anyone can be explored through Sushi. With a google search it’s seen that sushi is traditionally made with vinegared rice, vegetables and raw fish (Leroy, n.d.). Portraying that it can be learnt from recipes online provided by Japanese chefs, but it may not be easy as there is tradition involved. The popularity of sushi makes chefs all over the world undergo training in sushi-making techniques, spreading their knowledge with others. Demonstrating how knowledge from certain communities can be passed over to people from different communities by having them learn and understand the traditional ways of creating sushi. Written accounts of sushi’s history and recipes are accessible to anyone through books and online resources. These resources allow individuals to attain knowledge about sushi and its background. Sushi's appreciation extends beyond Japanese culture, it has been adopted and enjoyed by people worldwide, even in places like Kenya where chefs may not be Japanese. Showcasing how one doesn’t have to be part of the Japanese community to learn about sushi and appreciate it. It has been shown through other examples of dishes as well; ramen has become popular due to its popularity and ease of making, pizza is also another example traditionally from Italy yet it can be seen anywhere in the world with people adding their own twists to it. Sushi has become a global cuisine, traveling beyond the boundaries of the Japanese community. It is no longer exclusive to a small group of people, but rather something that can be appreciated by anyone from any culture. Although, people always associate certain knowledge with certain communities regardless of who owns it.. In this sense, it can be argued that no knowledge belongs to particular communities of knowers as it can be learnt/taught to anyone with the right resources and initiatives.

Gulrajani, B. (2020, March 9). Textiles of Jammu and Kashmir - Textile Magazine, Textile News, Apparel News, Fashion News. TEXTILE VALUE CHAIN. Retrieved June 2, 2023, from https://textilevaluechain.in/in-depth-analysis/articles/traditional-textiles/textiles-of-india- kashmir/

Leroy, M. (n.d.). Different Types of Sushi Explained: Sashimi, Nigiri & More. WebstaurantStore. Retrieved June 2, 2023, from https://www.webstaurantstore.com/blog/3906/types-of-sushi.html

Sanghvi, V. (2018, July 28). Westernisation of turmeric. Hindustan Times. https://www.hindustantimes.com/brunch/westernisation-of-turmeric/story-n02En39tfd9vj F1JoaSP1J.html