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Mardi Gras papier-mâché masks, Haiti. Papier-mâché (UK: / ˌ p æ p i eɪ ˈ m æ ʃ eɪ / PAP-ee-ay MASH-ay, US: / ˌ p eɪ p ər m ə ˈ ʃ eɪ / PAY-pər mə-SHAY, French: [papje mɑʃe] - the French term "mâché" here means "crushed and ground" [1]) is a versatile craft technique with roots in ancient China, in which waste paper is shredded and mixed with water and a binder to produce ...
Wheatpaste (also known as flour and water paste, flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as bookbinding , [ 1 ] découpage , collage , papier-mâché , and adhering paper posters and notices to walls.
The skilled artisans involved with this painstaking process are called Paper Mache makers. The materials involved with this process are discarded paper, cloth, straw of rice plant, which are mixed and made into a pulp. [7] The paper, after immersing in water for 4–5 weeks, is taken out and made into a pulp and dried.
Since this time, the technique has been used to make a wide variety of objects for both ritual, festival and decorative use, mostly by poorer indigenous and mestizo communities. [1] [3] The paper and cardboard used is mostly waste paper, such as old newspapers and boxes, with decorative elements, such as crepe paper being new.
Brown craft paper is used as a final layer for taka made for export. This provides a thicker base and smoother finish for the craft. Taka is also painted. The traditional way of painting a taka is to use primary colors, add simple flower motifs and use repetitive lines and shapes.
The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. [3]
An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch). [22] [23] [24] The name "oobleck" is derived from the Dr. Seuss book Bartholomew and the Oobleck. [22]
Corn meal is mixed with cornstarch and water is added until a smooth and consistent dough is obtained. It is covered and left in a warm place for the fermentation to take place. [ 2 ] After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil , and steamed. [ 4 ]