Tuesday, May 7, 1996
This Spring, WorldFest ’96 celebrates UCLA’s cultural diversity
with a week of performances and food representing the four corners
of the globeBy Rodney Tanaka
Daily Bruin Senior Staff
The smoke from the grill rises through the warm air. The smell
of barbecued chicken mingles with the odor of rich spices and
sauces. A bite of bakhlava lingers, the flaky crust and
sticky-sweet syrup clinging to your fingers. The steady beat of the
music blends with the clapping of the dancers.
Your senses take a cultural tour around the world with
WorldFest, a week-long celebration of the diversity found at UCLA.
Events include performances, lectures, film screenings and food
faires.
"Our goal is to try to get as many people as possible educated
about different cultures on campus and acknowledge the rich
diversity of the UCLA campus," says WorldFest co-director Megha
Kadakia. "We try to make people aware that there are similarities
and differences between ethnic groups on campus."
Each day focuses on a specific region of the world. Today’s
events highlight cultures of North America and parts of Europe. One
group performing today call themselves "Songs of the Hummingbird."
The two members come from the group "Red Thunder," who opened for
Blues Traveler on the H.O.R.D.E. tour. The rest of the group could
not come to WorldFest, so rappers Mazatl Golindo and Benito Concha
will come to UCLA with their own moniker. Their rap predecessors
"Watts Prophets" will take the stage on Wednesday as part of events
celebrating cultures from Africa, the West Indies and the
Caribbean.
"They try to send a positive message, celebrating fatherhood,
family life and struggles," says WorldFest co-director Cristina
Hwang. "I think a lot of younger rap groups have drawn from them or
listened to them."
Students will experience different cultures with taste as well
as sight and sound. The food faire on Thursday offers cuisine from
the Middle East and the Mediterranean. The Armenian Students
Association will display traditional pastries and information about
their culture. Ani Shabazian, social director of the association,
found from past participation that lectures and flyers about
Armenian culture has less effect than culinary offerings.
"Our food is extremely rich, heavy, syrupy but tasteful," says
Shabazian. "Food is an easier way to get introduced to Armenian
culture."
The group will offer, among other treats, bakhlava, a flaky
pastry with pistachios and a sweet syrup. They will also sell
baska, a type of sweet bread.
"During Easter we decorate it with little bunnies, crosses,
different things," Shabazian says "Easter is an extremely important
holiday, and this certain cake is designed specifically for
Easter."
The Armenian Students Association was one of many groups who
participated on Sunday in the kick-off event for WorldFest, "Music
and Dance on the Grass." A continuous stream of dancers and
musicians displayed traditional entertainment from all corners of
the globe. A group representing Bulgaria and Macedonia displayed a
mixture of ancient customs and modern day sensibilities.
The costume worn by Koroyar Fold Ensemble director Richard
Unciano recreates the clothes worn by residents from the Thracean
area of Bulgaria. A red and white striped vest opens to show a
white shirt with red trim. A red sash with white stripes is placed
above black pants.
"The regular costumes are made out of raw wool, not suitable for
Southern California, especially in this weather," Unciano says.
"Each region or county has particular style so you can tell where
somebody’s from just by what they wear."
The Koroyar group performs dance to a jumping, joyous beat by a
band that includes flute, percussion and accordion parts. They
invite audience members to dance with them onstage for their final
number. Adults and children dance in a circle as the ensemble hoots
and hollers.
"Some of the Bulgarian dances are pre-Christian, but most are
from the Middle Ages and Renaissance time," Unciano says. "They’re
derived from ritual dances, fertility dances, dances to increase
the crops."
A dance by the Aisha Ali Dance Company, representing traditional
Egyptian culture, demonstrates a wedding procession. The lead
dancer performs with a candelabra balanced on her head.
"When they have a wedding reception it’s led by a zeffa, the
name of the procession," says Aisha Ali. "The dancer has lit
candles on her head because it is usually at night and they lead
the wedding party."
Ali, the founder of the company, studies the music and dances
from Egypt and brings them to her students. She also preserves the
traditional costumes of the dancers, which are made of silver wire
embroidery hammered into net. The clothes shimmer as the dancers
improvise movements based on the impulses of the musicians.
"I’ve dedicated my whole life to collecting the music and
training the dancers in the field because I watch them changing and
they’re going to disappear," Ali says. "I want Egyptian people to
remember and appreciate it."
The co-directors of WorldFest hope that all students appreciate
the events this week. Sunday’s "Music and Dance on the Grass" gave
just a small sampling of the week’s events. After the food has been
eaten and the performers lauded, the co-directors will gauge the
impact of the event on the student body.
"I would really like to see the expressions and reactions of the
students and faculty," Hwang says. "I want to see them enjoy
themselves and to participate with performers."
Kadakia adds that education lies at the heart of the festival,
"an education not in terms of books and notes, but an education in
terms of viewing different cultures and taking things from
them."
FESTIVAL: WorldFest ’96, with events through Fri., May 10.
Locations throughout campus. Today’s activities feature traditions
of North America and Europe. For more info, call (310)
825-9912.
BAHMAN FARAHDEL
Bulgarian dancers strut their stuff at WorldFest.BAHMAN
FARAHDEL
Egyptian belly dancer at this Sunday’s WorldFest.KRIS FALLON
Cristina, 6, gets her face painted by Terri Star at Sunday’s
WorldFest festivities, which will continue all week.