Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.

Thai society in its way of life as well as in the commodities of its trade has been an agricultural one since in the ancient times. As a consequence of centuries of practice, farmers and orchardists have developed localized forms of wisdom and know-how on the cultivation of a variety of crops. A crucial element of this know-how lies in the mastery of irrigation methods used to maximize the productivity of the fields and orchards. The management of the water supplied by the Chaophraya river and the strong seasonal rainfalls was crucial to convert the plentiful sunlight provided by the tropical climate into rich harvests. Among the techniques that the farmers and orchardists developed, the most important way in which the flow of the Chaophraya’s nutrient-rich water to the fields was regulated was by the digging of irrigation ditches. The traditional ditch that was used most widely had its origin in southern China, from where significant numbers of Chinese immigrated to Siam during the Ayutthaya period. This technique can be used both as a way to prepare soil for cultivation and to sustainably regulate water supply to the plants. In the particular case of Bangkok, with its proximity to the sea, it is also a water management process through which the gardener can maintain the balance between fresh water, salt water and brackish water. The gardener will work to regulate the proportions of these three sources of water within their garden by purposefully designing the ditch channels without harming their crops. The wisdom behind the raised garden with a ditch and dike system consists of many small connecting canals dug by the farmers within the turf soil to fertilize the trees. The trees are planted in an elevated plot to prevent flooding during the rainy season. This knowledge of making high-ridge agricultural plots where the soil is dug in lanes is called “Oak Rong” and “Thong Rong”. Besides, the gardens’ water systems were connected to rivers and streams of the public water system.

"Xòe" means dancing with movements that symbolize human activities in ritual, culture, life and work. Xòe is performed at rituals, weddings, village festivals and community events. There are three main types of Xòe: ritual Xòe, circle Xòe, and presentational Xòe. Rituals Xòe and presentational Xòe are named after props used during particular dances, such as scarf Xòe, conical hat Xòe, fan Xòe, bamboo pole Xòe, music Xòe, stick Xòe, and flower Xòe. The most popular form is circle Xòe, wherein dancers form a circle in harmony with each other. The basic dance movements of Xòe include raising the hands up, opening the hands, lowering the hands, clasping the hands of the next person following rhythmic footsteps, slightly arching the chest and leaning backwards. The musical instruments of gourd lute (tính tẩu), shawm (kèn loa), mouth organ (khèn bè), drum, gong, cymbals, reed flute (pí pặp), bamboo-tube percussion (bẳng bu) and small round-shaped rattle are used to accompany dance, which follows rhythms in even meters (either 2/4 or 4/4). The typical melodies played on the instruments use the following intervals: major second, major and minor third, perfect fourth and perfect fifth. Dance movements, though simple, symbolize wishes for community members to have a good life and live in solidarity. Gentle dance moves blend with instrumental music, vocals, tight-fitting blouses, the jingling of silver jewelry hanging around the waists of Tai women and creates an art form imbued with the cultural identity of the Tai in the northwestern region of Viet Nam.

Viet Nam 2021

Glazed tile and ceramic household stuffs or wallboards of several colours and motifs made by firing the pulped clay soil are called “çini”. Çini-making means the craftsmanship shaped around traditional Turkish art of çini since 12th century with its own specific production and adornment techniques like “minai”, “luster”, “polishing”, “underglaze”. Çini craftspeople generally have used “underglaze technique” since 16th century in their production pursuant to the prescriptions they prepare with their traditional production knowledge about nature. In this technique clay is pulped. Having shaped, the clay is lined and dried. Next, it is fired in çini ovens smooth surface called “biscuit” appears. Patterns prepared by drilling on the paper with openwork technique are transformed to the surface with coal dust and the outer contours are drawn by hand with black paint and brush. Later, patterns are dyed with dyes prepared according to the prescription. The surface of çini is covered with glaze and after it is fired at 900-940°C the çini-making is completed. Among çini adornments generally geometric shapes, plants and animal figures symbolizing cosmic thoughts and beliefs are used in different colours. Using red, cobalt blue, turquoise and green on white or navy blue background is the characteristic feature of traditional çinis. The basic element that characterizes the art of çini is traditional craftsmanship manifested in the applications and the knowledge transmitted from generations to generations about the supply of the raw material, preparation of dyes, production and usage of the tools, firing process, adornment techniques and aesthetics.

Turkey 2016

One of the main meat delicacies is a horse meat sausage called ‘chuchuk’. It was made out of horse intestine stuffed with horse meat and fat. Sheep meat and internal organs were used to make such delicacies as ‘jorgoom’ (made out of sheep lungs and stomach), ‘byzhy’ (a sausage made out of sheep liver, fat and blood) and ‘olobo’, that is sheep lungs filled with milk and boiled in water. Tash kordo is an ancient Kyrgyz dish. Literally, it means “food prepared on hot stones”. The separated and marinated meat is wrapped into the game skin and prepared in a hole in the ground about 1.5 m long and 70 cm wide, with stones at the bottom and sides hanged over the hot ashes.

Palav culture and traditions have been included into the Representative List of Intangible Cultural Heritage of Humanity in 2016. Palov (or Osh) is the most beloved and highly regarded food among Uzbeks. It is spread in all regions of Uzbekistan. Palov accompanies Uzbeks throughout their lives. It is prepared on different occasions. These are: on the occasion of the birth of the first child (aqiqa); on the occasion of circumcision ceremony (sunnat toyi); on the occasion of engagement ceremony (fotiha oshi); on the occasion of seeing off a bride to the house of a groom (qiz oshi); in connection with wedding, for men only (nikah oshi); in connection with wedding, for women only (khotin oshi); after wedding, only for friends of a groom (kuyav oshi); on the occasion of child’s birth and carrying out “ beshikkasolish” ritual (beshik toyi oshi); on the occasion of commemoration of the deceased (ehsan oshi); on the occasion of anniversary of death day (yiloshi). Thus it serves to unite people for different events.

Uzbekistan 2016

Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.

Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste

Agriculture is the practice of cultivating plants and livestock and over centuries, rise in agricultural has contributed in the growth civilization. Early people have developed and improved varieties of plants and till date the practice is considered to be the important aspect of Bhutanese livelihood. It is one of the sources of income as over69% of the population here, directly depends on it for their livelihood (MoAF, 2011). In 2011, agriculture sector accounted for about 17.7% of the total GDP of the country (RNR Statistics, 2012) Asham (Maize) plays a critical role in the entire life of given economy and is a pre-dominant cereal crop for the eastern part of the Bhutan for many years contributing to more than half of total maize production in the country. Asham cultivation was one of the main cereal as well as cash crops that supported and supports lively hood for major households in the part of the country. To these days, the practice and culture of maize cultivation is one of the main live hood and sources of income. Most communities in the eastern part of the country depend on cultivation of Asham to produce following products: •\tKharang- grits, grind maize used as staple food •\tAsham me-gogni- roasted corn •\tAsham bokpi- corn flour •\tTengma- roasted and pounded maize •\tAsham mu-nang- a local term for popcorn •\tZhu- brewed alcohol Apart from above products, asham is also used as cereals for bartering during the olden days to exchange with wooden and bamboo products produced from other parts of the Dzongkhags. Moreover people also used to exchange with rice, chili, meat and dairy products within or outside the community. People used to offer asham, kharang and bokpi to monks and gomchen(great meditation masters) as they visit begging for cash and kind. Asham and its product were also used during the religious rituals at households. Crafting of Torma (Sacrificial ritual cakes) and Sur (Smoke offering) during the rituals were done by using corn flour. There has been lots of transformation in the culture, practice and process in cultivation maize in the region due to introduction of hybrid seeds, improve in tools and technologies used compared to old and traditional ways of cultivation.

Yike Theater is a typical folk performance art form of the Khmer people. Yike Theater was born in the Ba Sắc region of Sóc Trăng province with the great contributions of his ancestor Lý Cuôn. The theme is exploited from the treasure of Khmer folk literature. The stage and scenery are of the nature of a "gourd stage", and a landscape backdrop (available, can be pulled up and down). Basic dances such as military training, congratulations, good harvest, water invitation... Dance movements are divided into two character lines: the front line has poise and decisive movements (men) and graceful and soft movements (women); The villain line has exaggerated, fierce movements. The choreography has separate rules for different types of characters: people (13), python (02), and animals (01); individual choreography (04) and combat choreography (06). Music: the main musical instruments are strings and percussion, the most important being "trô u" (dip lute); Pinpet (pentatonic) orchestra. Music has its own characteristics, is methodical, has clear patterns and rules, and is used for each subject and character's personality. Songs and melodies: there are a total of 163 songs (tunes, including Lôm songs and Nô kô rek songs), of which 34 are traditional and official songs; The remaining songs are influenced by other art forms. The songs are divided into male and female voices, with specific characters such as hunters, fairies, male, female, and clown roles. The characteristic of Yike singing is that at the end of all the songs, there is a collective chant inside the stage. The art of makeup according to specific regulations shows the character's personality: bold, clear makeup (human - white, pink red; fox - red, black; fairy - blue). This is a combination of art forms from singing, dancing, music, martial arts, costumes, makeup, painting, and cuisine with unique characteristics of the community. Before performing, they worship the ancestors. The game exploits fairy tales and Khmer folk mythology.

Kỳ Yên Peace Begging Festival at Bình Thủy Communal House, Can Tho city, is held twice a year: Thuong Dien (mid-April lunar calendar) and Ha Dien (mid-December lunar calendar). In which, Ky Yen Thuong Dien is the biggest festival of the year at the communal house, held on April 12-15 of the lunar calendar to pray for favorable weather and a good crop. On the 11th, rituals take place to prepare for the festival, including: Opening ceremony of the three-door gate, land worship ceremony, offering to the ancestors, and presenting the birth ceremony. The festival includes the following rituals: Than Nong worship ceremony, Thay Khăn sắc Thần Ceremony, Xay Chau - Dai Boi Ceremony, Chanh Te Ceremony, Son Quan worship ceremony... Early in the morning of the 12th, the Than Nong worship ceremony takes place at the temple to commemorate the God of Agriculture. The offerings are the three animals in the previous day's presentation ceremony, which have been slaughtered and roasted pig, wine, cakes, fruits, incense, and lamps... Next, the first ritual is the ceremony to invite the divine decree to travel by royal palanquin, after which the procession returns to the communal house for the enthronement ceremony. While the divine decree is traveling, families on both sides of the road set up trays of offerings to welcome the god to pray for health, peace, and prosperity. At noon, at 12 o'clock, is the ceremony to change the divine decree's scarf. The celebrant performs the ceremony to ask for a new scarf for the decree. After that, there is the Xay Chau - Dai Boi ceremony at Binh Thuy communal house, in the form of building a semi-literary and semi-martial art, harmoniously and balancedly combining the literary and martial arts of the Xay Chau. Before starting the Xay Chau ceremony, the celebrant performs the ceremony to invite Thanh Hoang to attend and listen to the opera. After that, the Chau drum beats with 360 drumsticks to begin the ceremony. The Xay Chau ceremony represents the meaning of opening the supreme ultimate, harmonizing the two principles, and praying for peace. The Dai Boi ceremony is performed by the actors and actresses in the opera troupe, materializing the Xay Chau ceremony with the image of the characters combined with costumes, dances and lyrics through the rituals: nhat thai (nhut tru), luong nghi, tam tai, tu tuong, ngu hanh in sequence with the number of performers: 1, 2, 3, 4, 5… On the morning of the 13th, there is a ceremony in the main hall. On the morning of the 14th, there is a Tuc yet ceremony to welcome the gods. Special offerings include a shaved pig, 1 cup of blood, 1 cup of hair. After the celebrant reads the Van Te, it is burned. On the morning of the 15th, there is a Chanh Te ceremony, the most important ritual in the temple worship ceremony. This is a ceremony to worship the Gods during the Thuong Dien festival, to thank the Gods, to worship the Ancestors, and to worship the Later Ancestors. The offerings to the Gods are a white pig, a cup of blood and other offerings. After the Chanh Te ceremony is the Ton Vuong ceremony performed by the opera actors of the Ban Te Tu Dinh. Next is the Son Quan worship ceremony at Son Quan temple, also known as Ong Ho temple. In addition to the rituals and performances of traditional opera, Binh Thuy Communal House Festival also organizes activities such as: sticky rice blowing contest, local cuisine performance, traditional opera singing, along with folk games such as: boat racing, tug of war, pot smashing (blindfolded), sack jumping... attracting many participants. The Kỳ Yên Peace Begging Festival at Bình Thủy Communal House with its humanistic rituals is an opportunity to unite the community, people gather to have fun and relax to start the new crop. The Kỳ Yên Peace Begging Festival at Bình Thủy Communal House is an important testament to the history of Vietnamese settlement in this land. The royal decree and the communal house worshiping Thanh Hoang show the recognition of the monarchy in terms of administration and the formation of villages and communes. With its typical value, the Kỳ Yên Peace Begging Festival at Bình Thủy Communal House was included in the List of National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism in 2018.

The Nàng Hai Festival, also known as the Moon Praying Festival, begins in January and lasts until mid-March with the symbolic meaning of mothers and fairies on earth going to heaven to welcome Mother Moon and fairies down to earth. The Ngan ethnic group believes that on the Moon there is Mother Moon and 12 fairies, her daughters, who always take care of and protect the crops of all people. They choose a mother to be Mother Moon, and the girls play the role of fairies, including two unmarried girls who play the two moon sisters. The characters all wear traditional costumes according to regulations. They set up a "moon tent" as a place for Mother Moon and the fairies to sit during the ceremony. Before the ceremony, the people playing the role of Mother Moon (Mụ Cốc) and the girls stand in front of the altar so that Mr. Tào can perform the transformation ceremony for the souls of Mother Moon and the fairies to enter. From then on, they must abstain according to regulations. The ceremony is held on a large field with the rituals of "worshiping the local land princess" at the communal temple to ask permission for the villagers to organize the Moon-praying festival the following night. According to tradition, the ritual of carrying offerings from Thanh An communal house to the outdoor altar is a very important part to invite the gods to witness. The procession consists of 8 young people carrying the palanquin, including 4 men and 4 women, led by the shaman and the dancers, followed by trays of offerings including a pig's head, 4 pig's feet, chicken, duck, wine, cakes, and five-color dyed sticky rice. The shaman worships the local land goddess and the gods, the artists perform the rituals of dancing around the altar when the Moon-welcoming festival opens. After completing the ritual of reporting to Mother Moon and the 12 fairies, the village elder performs the rituals of praying for blessings, good luck, favorable weather, good crops; inviting Mother Moon and the fairies to bring crops and blessings to the villagers. The ceremony lasts for twelve nights. Each night, a Mother is invited. After that, they held a ceremony to send the moon ladies back to heaven. As for the festival, the shaman blew the trumpet and opened the festival. Villagers and commune residents participated in traditional sports activities such as: men's and women's volleyball; blindfolded duck catching; and pond fishing. In addition, the festival featured performances of folk songs, then singing, coi singing, folk games, and traditional cuisine of the Ngan ethnic group such as bamboo-tube rice, wild vegetable dishes, pork fish sauce, field carp fish sauce, salted plums, five-color sticky rice, pickled bamboo shoots, black plums dipped in sesame salt. This is a unique folk festival imbued with spiritual colors, with a positive and highly educational nature in the Ngan community. With its unique cultural values, the Ngan ethnic group's Moon Praying Festival was recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism in 2018.