3. Hunger and Food 饑餓與食物
Hunger: When creatures don't intake food which is the cause of their survival, their Jatharagni (digestive fire) begins to eat its own muscles and suck blood. The suffering or illness created then is called hunger. At that time, intaking good food and drinks as said before is the duty of each creature. If not, because of the hunger, beauty, strength, joy, desire, food and speech decreases and many defects are created in the body. The above truth was explained by the Tamil women saint Avvaiyar as a poem, which is given below.
饑餓:當生物不食用其賴以生存的食物時,它們的胃火(Jatharagni)就開始吞噬自己的肌肉和血液︒由此產生痛苦或疾病,而這就是所謂的饑餓︒此時, 按照前述規則食用好的食物和飲料是每個生物的職 責︒若非如此,由於饑餓,美貌、力量、快樂、欲望 和話語會減少,身體會產生許多缺陷︒上述真理由泰 米尔女圣人 Avvaiyar 用下面这首诗做了解释:
Aahaaram (food) : The food and drinks consumed by creatures in order to survive, for the foundational body principles - Agni, Dhatu, Bhootam etc. to flourish and to stay happy is called Aahaaram (food). This food is not uniform to all creatures but varies according to the created beings. It is explained as follows:
食物(Aahaaram):生物為了生存而消耗食物和 飲料,從而能夠維持基本的身體法則——胃火、身 體組織、屬性等蓬勃發展並保持快樂,即稱為食物 (Aahaaram)︒這種食物並不是對所有生物都一樣, 而是因生物種類不同而不同︒其解釋如下:
Trivial insects and worms which crawl on the floor feed on creatures more minute than them that live in air, water, and dirt; large and small birds that fly in the sky feed on tender shoots, flowers, vegetables and fruits, meat etc; different species of animals that live in jungles and on mountains feed on grass, plants and herbs in general, leaves and meat; we humans, with rational thinking, and a tongue that can identify taste, choose food objects created on this earth which comprise of the 5 food components - sakkai (fibre), sattu (nutrient), suvai (taste), dosham and gunam, that provide us with health, strength, taste to tongue and intelligence; we make them suitable and then consume, or consume them as is.
小昆蟲和地上爬行的蠕蟲,以生活在空氣中、 水中和泥土中那些比它們更微小的生物為食;天上 飛的大小鳥類以嫩芽、花朵、蔬果、肉類等為食; 生活在山林的各類動物則通常以草、草本植株、樹 葉或肉類為食;我們人類,具理性思維,還具有 能辨別味道的舌,選擇在地球上五類成份兼備的食 用對象 ——纖維(Sakkai)、 營養(Sattu)、味道 (Suvai)、 屬性(Dosham)和特質(Gunam),它們 為我們提供健康、力量、口感與智慧;我們加工食 物使其適於食用再吃,或直接取用︒
Even our food is not uniform and varies according to the land, products from the land, varieties of food and dharma (nature) of the body (Shareera dharmam). This is explained as follows:
甚至我們的食物也並不統一,根據土地品種、 土地產出、食物種類和身體之道(Shareera dharmam) 的不同而不同︒解釋如下:
people who live in places of Hindustan like Kashi (Varanasi) , Kolkata, Delhi, Lucknow, consume the major cereals that grow in these regions namely wheat and paddy, and dishes like rice (bath) or flat-bread (roti) made from these cereals, along with suitable vegetable side dishes; people residing in Maharashtra in places like Mumbai, Pune, Nasik, Solapur, consume cereals that mainly grow in these regions like wheat, maize, pearl millet, finger mil-
let and dishes like flatbread (rotti) or pancakes (pagar) made from these cereals along with suitable vegetable side dishes; those residing in Karnataka, in places like Mysore, Bengaluru, Kodagu, consume the major cereals that grow in these regions like paddy, maize, pearl millet, foxtail millet, finger millet, little millet and dishes rice, kali (pudding/ sangadi) or pancake (pakari) prepared from them along with suitable vegetable side dishes; Telugu people residing in Andhra-Pradesh in places like Ganjam, Godavari,
Krishna, Kurnool and Tamil people residing in Dravidian places like Northern-Arcot (Aarkaadu) , Coimbatore, Salem, Tiruchirappalli, Thanjavur, Madurai and Tirunelveli consume the major cereals that grow in these regions namely paddy, maize, pearl millet, finger millet, foxtail millet, and dishes like rice and pudding made from these cereals, along with vegetables, rasam (thin spicy soup) and kuzhambu (broth) ; Malayali people residing in Kerala consume the major cereal that grow in this region namely paddy, prepared as rice or kanji (porridge) , along with suitable side dishes like Kalan, Olan, Avial.
居住在印度斯坦地區如迦什(瓦拉納西)、加爾 各答、德里、勒克瑙等地的人們,以生長在本地的 主要穀物即小麥、稻穀為食,將其加工成米餅(Bath) 或麵餅(Roti)並配以合適的蔬菜製作餐食;居住在 印度馬哈拉施特拉邦,如孟買、浦那、納西克、索拉 普爾等地的人們,以主要生長在本地的穀物為食, 比如將小麥、玉米、珍珠粟、小米製成烙餅(Roti) 或薄煎餅(Pagar)並配以合適的蔬菜製作餐食;生 活在印度卡納塔克邦地區如邁索爾、班加羅爾、科 達古等地的居民,主要以穀物如稻穀、玉米、珍珠 粟、粟米、穇子、小米為食,將其加工成飯菜、 布丁(Kali / Sangadi)或煎餅(Pakari)並配以相應的 蔬菜製作餐食;居住在印度安得拉邦地區如甘賈 姆、戈達瓦里、克里希納、庫爾努爾等地的泰盧固 人,以及居住在印度達羅毗荼地區如北阿爾科特( 阿爾卡杜)、哥印拜陀、塞勒姆、蒂魯吉拉伯利、
坦賈武爾、馬杜賴和蒂魯內爾維利的泰米爾人, 以本地的主要穀物為食,即稻穀、玉米、珍珠粟、 穇子、粟米,將其製成穀飯和布丁等,並配以蔬 菜、辣湯(Rasam)和酸辣湯(Kuzhambu);居住在 喀拉拉邦的馬來亞人,以生長本地的主要農 作物即稻穀為主食,將其加工成米飯或粥(kanji) ,並佐以諸如蔬菜酸乳咖哩(Kalan)、椰奶葫蘆瓜 (Olan)、蔬菜椰奶咖哩(Avial)等相應的配菜︒
However today, after the establishment of railways by the British, which has spread across all regions of our kingdom, paddy is exported to regions where there is no paddy, wheat is exported to regions where there is no wheat; and after the export of cereals from regions where they are cultivated began, these cereals have become the major cereals in the consumption of the rich, civilized people in all the regions given above.
然而今天,在英國人修建了遍佈我們國家所有 地區的鐵路後,稻穀出口到了不產稻穀的地區,小 麥出口到了不產小麥的地區;自從各個穀物原產地 開始出口各種穀物後,這些穀物已經成為上述所有 地區富裕、文明的人們的主食︒