Knowledge and practices related to year seasons are the result of centuries-old observations of nature applied to the life. For many centuries and millennia, people carefully collected folk signs about nature. Every trifle, every natural phenomenon not even significant at first glance, could one day become a reliable harbinger of an important event in human life. Taking into account the relationship between certain natural phenomena, a person remembered them in the form of short acceptances, which over time were transmitted from father to son, from grandfather to grandson. Many of these will not lose their relevance to this day, and some have long passed into the category of superstition.

«Boghbon» (“Gardener”) is man dance and woman variant of this dance is named “Dukhtari boghbon” (“Gardener’s daughter”). This dance imitates gardener or his daughter’s actions.

Karagöz is a form of shadow theatre where human, animal or object figures, known as “tasvir”s, are held in front of a light source and cast their shadows on a camel or ox-hide screen using horizontal rods. Karagöz is a mosaic of various art forms including poetry, narration, music and dance. All the elements of oral literature (tekerlemes (tongue-twister), bilmeces (riddles), supernatural stories, kılıklamas, repartees, exaggerations, puns, and so on) continue throughout the performance. The rhythm in which both dialogue and action proceed creating a form of expression that even those who do not know Turkish can appreciate. Once the play begins, an introductory figure, called “göstermelik” is placed on the screen in order to give the audience an idea as to the major themes of the play. The “göstermelik” can be either related to the play or not. “Scenery göstermelik” is shown till the end of play whereas “main göstermelik” removed just before the prologue. When the play begins, the göstermelik vanishes to the shrill sound of a whistle called “narake”. The characters in Karagöz are played by means of the tasvirs. The main characters are common for each play, yet the new characters are added by cutting new tasvirs. The main characters are Karagöz and Hacivat along with the others as Zenne, Çelebi, Tiryaki, Beberuhi, Laz, Kayserili, Kastamonulu, Rumelili Arap, Kürt, Arnavut, Frenk/Rum, Ermeni, Yahudi, Matiz, Külhanbeyi and some other entertaining characters (çengi –dancer-, köçek –dancer in woman’s garment, kantocu- fin-de-siècle cabaret chanteuse-,hokkabaz –illusionist- and cambaz- acrobat). “Hayali” is the person who actually runs the performance. He is the creative artist who directs and animates the whole proceeding, regulating the entire show on his own. During the play, he may make changes in the play depending on the audience atmosphere, such as updating topics, shortening or prolonging the scenes, adjusting the order of the scenes or completely taking them out. Karagöz artist can have one or more assistants, who are also called “hayali” or “hayalbaz”. “Sandıkkâr” is in charge of the instruments, while “yardak” sings and “dayrezen” plays the tef (tambourine). Karagöz artists come from a master-apprentice discipline. Apprenticeship begins with the actual attachment of rods to tasvirs and lasts until reaching the maturity to run a whole play. “The one who falls behind to be a good “yardak” cannot be a master Karagöz artist” clearly expresses the importance of master-apprentice relation in Karagöz. The comic elements are emphasized in Karagöz plays involving exaggerations, puns, and imitations of the regional accents.

Turkey 2009

Information about the gardening in Central Asia can be found in ancient Greek, Chinese and Roman sources which were written in the 1st millennium of BC. Central Asia is the motherland of many fruits. Through the centuries on the basis of the people’s selection productive sorts of such fruits as apricot, apple, pear, nut, almonds, pomegranate and grapes were created. Majority of them in terms of quality have their own unique place in the world collection. More than 20 sorts of fruits and berries are cultivated in our republic. Seeded fruit trees, pome fruit trees, subtropical plants and berries took the main place. Autumn sorts of apple, pear and grape autumn and winter sorts have economical significance. From time immemorial viticulture was developed in Tashkent and Samarkand regions and in Fergana valley. On the basis of all successes are the knowledge and skills of gardening accumulated for centuries, the secrets of which are passed on from generation to generation.

Fujian Puppetry is an outstanding representative of Chinese performing arts. It consists mainly of string-pulled puppetry and hand puppetry. This performing art started to spread in Quanzhou, Zhangzhou and the surrounding areas in the 10th Century. In the course of its history, it has not only accumulated a considerable amount of traditional plays and changqiang (i.e. arias, vocal music in Chinese opera), but also developed rich and exquisite performing techniques, a unique performing system, as well as marvellous craftsmanship in the modelling of puppets. As a result, Fujian Puppetry has become an art cherished by the people of local communities where it is an integral part of cultural life. Since 1980s, changes in economic production and life style; economic globalisation and a diversified cultural dissemination and, on the other hand, the highly sophisticated performing techniques that require long and painstaking practice are the reasons behind young people’s reluctance to learn and inherit Fujian Puppetry. Given the above-mentioned situation, from 2006 communities, groups and representative bearers concerned formulated the 2008-2020 Strategy for the Training of Coming Generations of Fujian Puppetry Practitioners in order to promote the safeguarding of Fujian Puppetry transmission by focusing on the training of younger practitioners. The key objective of this strategy is to safeguard the transmission of Fujian Puppetry: -\tthrough systematic professional training, bringing up a new generation of puppetry practitioners and raising the self-sustainability of Fujian puppetry; -\tthrough overall safeguarding, educating coming generations of puppetry practitioners and appreciators, and improving the habitat of Fujian Puppetry.

China 2012

The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.

Yoga is a time honoured Indian holistic system of personal, physical, mental and spiritual wellness focused on all-round unification of body, mind and soul. Traditionally handed down over the centuries from teacher –Guru to disciple –Shishya, who after attaining mastery become a Guru to teach others. While Indian mythology traces the origin of yoga to the God Shiva as the first teacher its presence is well documented in Indian textual tradition from the Rigveda dated between c. 1500–1200 BCE to Satapatha Brahmana texts of 300 BCE to the philosophical treatises of the Upanishads – Mundaka and the Bhagvad Gita dated before fifth or fourth century BCE. The sage Patanjali systematised the text in his treatise -Yogasutras dated 400 CE while many other great sages and Yoga masters contributed to the furtherance of the system and its practice through their writings. The practice of Yoga leads to the union of individual consciousness with universal consciousness to attain harmony between the elements. The aim of Yoga is to realize the inner self, to mitigate all kinds of sufferings and to pave way for attaining the state of liberation. Yoga practices include Yama or five abstentions, Niyama-five observances, Asana –postures, Pranayama -Suspending Breath, Pratyahara –Abstraction, Dharana –Concentration, Dhyana –Meditation, Samadhi - Full integrated consciousness, Bandhas –Lock, Mudras – Gestures, Shat-karmas - Cleansing practices, Yukta-ahara - Holistic food, Yukta Karma -Right Action and MantraJapa -Chanting sacred words. Yogic practices have helped many millions learn to maintain a balanced way of life.

India 2016

“Oku-noto no Aenokoto” is an agricultural ritual transmitted from generation to generation in Suzu and Wajima Cities, and Noto and Anamizu Towns of Housu County, all of which are located on the Noto Peninsula on the Sea of Japan, in order to worship a deity of the rice field. As people in Suzu and Wajima Cities, and Noto and Anamizu Towns of Hosu County have long lived by rice-farming, the deity of the rice field is considered an important one who promises good growth and an abundant harvest of rice. This ritual is performed twice a year, after the rice harvest, and before planting, by each housemaster at his home. In December after the harvest, he welcomes the deity of the rice field from the rice field into his house and offers hospitality, giving thanks for the harvest in the course of a ritual. In February before planting, he offers hospitality and sees the deity off to the rice field, praying for an abundant harvest in the course of another ritual. Guessing from these performances, “Ae” (or “Aé”) can mean hospitality while “koto” a ritual. In December a housemaster begins to prepare food from early in the morning to welcome the deity, and puts straw bags containing seeds for the next spring in the toko no ma, a narrow space at the side of the room for flowers and calligraphy, or under the kami-dana, an inner shrine installed high on a wall. In the afternoon, he prepares a bath and pounds mochi, a ball-like rice cake. The deity of the rice field is said to get ready to leave the rice field when he hears the sound of mochi-pounding. In the evening the housemaster dresses himself up in kami-shimo, a formal Japanese garment, and goes to the rice field taking a kuwa (spade), a chochin (lantern), and a sensu (folding fan), with him in order to welcome the deity. In the rice field, he cultivates it with kuwa three times, speaks to the deity of the rice field with grateful remarks for its protection during that year. Then, he shows the deity the way to his home by lighting the way with the chochin or directing it with the sensu. His family is waiting for the deity at the gate. The housemaster shows the deity into a guest room, lets it rest a little, and then serves a bath for it. He helps it to wash as if it were actually in front of him in the bathroom, asking if the temperature of the water is comfortable. After the bath, he seats the deity on straw bags of seeds in the toko no ma or under the kami-dana, and offers it two meals. Because a deity of the rice field is sometimes regarded as consisting of a couple, two dinners are served. The menu is ama-zake, sweet sake as an aperitif brewed from new rice, a bifurcated radish, abundant steamed rice with red beans, mochi, and a whole fish, provided with chopsticks made from a chestnut tree. As it is said that the deity of the rice field has bad eyes, the housemaster describes each dish as he serves it. After dinner, he moves the straw bag of seeds to a higher position inside a box room or in an earthen-floor space. It is said that the deity of the rice field rests in this bag or inside the kami-dana until the following year. Then, families eat the dinner served to the deity. In February of the new year, the same ritual takes place again; a housemaster serves a bath for the deity, provides it with food, and sees it off to a rice field. In the rice field, a housemaster cultivates it with kuwa three times, with prayers for an abundant harvest in autumn. There are some differences in detailed contents or procedures from family to family, but we can find such common features as welcoming the deity of the rice field at an important stage of rice-growing, offering it hospitality, and finally seeing it off. By performing this ritual, the safety and sustainability of the rice cultivation in this area can be assured, and identity and continuity can be confirmed among the people of this area. It is unique among agricultural rituals of similar kinds throughout Japan in that the householder behaves as if an invisible deity of the rice field were actually there in the course of the ritual. This ritual is a typical agricultural ritual reflecting the underlying culture of everyday life of the Japanese who have been engaged in rice cultivation since ancient times.

Japan 2009

Traditional old festival of Iranian people, which is celebrated in the autumn. Mehrgon is considered as the harvest holiday of agriculture workers, gardeners, farmers and etc.

Kishuthara (The Silken Kira (Bhutanese women dress)), is a native intricate patterned silk textile particularly Khoma Gewog (block) under Lhuentse Dzongkhag (district) where it become the production hotspot of the Bhutanese woven textile in the country. Kishuthara adhere its origin from the Tibetan king Songsten Gampo’s (Reign: c. 618 – 650) wife, Ashi Jaza (Bhrikuti) who introduced the backstrap loom and weaving traditional wear in Bhutan. According to oral source, the design of Kishuthara was tweeted by the bird called Tsheringmo when Azhi Jaza was wondering about motif. The bird tweeted; “chi tu nee nun, nee thu sum nun” (pick one left two, pick two and left three”) Kishuthara- tema design was thus born. Thus, hereafter Azhi Jaza taught her weavers the procedure of weaving loom textile. Later, Khoma women were able to incooperate the patterns of Kishuthara while they were trading with Tibetan merchant. Additionally, in the eight century, during the visit of Guru Rinpoche and his consort Khandro Yeshey Tshogyel at Khoma, Khandro also blessed the progress of Kishuthara as villager’s livelihood and primary source of income. When Tibet was officially incorporated into the territory of China’s Yuan Dynasty during mid- 13th century, some Tibetan fled to Bhutan. Some steeled at Khoma and from there, villagers learnt the patterns of Kishuthara in full swing. Another source traces back to Azhi Jaza’s merchant Tshonpon Norbu Zangpo, the most influential trader around the world, once reached at Khoma for trading purpose. While staying at Khoma, he had fallen in love with one Khomapa girl and as a token of fidelity, he presented kushung to her. Kushung is the name of patterning technique in their local dialects and thara in tshangla dialect means kira. Then girl learnt the motif by looking at kushung and some believe that motif was taught by the same bird Tsheringmo to the girl. Kushung is later called as Kushuthara due to mispronunciation. On contrary, according to the textile Arts of Bhutan, by Susan S. Beans and Diana K Myers, kushuthara was flourishing as early as the 17th century, local noblewomen commissioned more elaborately kiras until kushuthara become a distinct regional fashion. Today Khoma people are depending mainly on Kishuthara as their livelihood because Kishuthara is the primary source for income generation thus, weaving the patterns of their life. Past few decades, people were engaged in farming and when agriculture season is over, women in group set up their backstrap looms in the harvested paddy field and sheltered by bamboo canopies. However, at present few household are engaged in faming activities while rest of the women are busy with Kishuthara throughout the year.

Just like any other communities, the livelihood of Lhops also started with hunting and gathering activities. In the past, Lhops gathered wild edible plants like Burr (Kochu or Colocasia) or Lohbol (Tapoica), and hunted as well as fished. With the recent developments in the community, Lhops have adopted agriculture as their source of food and nutrition, and with the passage of time, agriculture has become a way of life for subsistence and commercial means.

Tea culture is an essential part of social and cultural life and is an important social practice aiming to show hospitality, celebrate important moments in lives of communities and helping them to build and maintain social relationships and enjoy moments by drinking tea for social exchange and interaction. It also represents knowledge, traditions and skills linked to cultivating, preparing and drinking tea by communities in Turkey and Azerbaijan. Tea is an agricultural plant the leaves and buds of which are used to make beverage. Tea plant transforms into dried leaves after steps such as plucking, withering, disruption, oxidation and drying. Although there are different types and brewing techniques in both countries, communities harvest and consume mostly the black tea. Traditional techniques used in preparing and harvesting tea led to development of special tools and vessels such as teapots, samovars, silver tray, woven tea baskets and tea plucking shear. Communities brew tea by using a great variety of kettles, produced in traditional craftsmanship, called “çaydan” or “çaynik” in Azerbaijan, a double container called "çaydanlık" (tea pot) in Turkey and samovar in both countries. Water is boiled in the larger pot and tea leaves are added to the smallest pot. Samovar is a traditional copper, clay, metal or brass container used to heat and boil water for brewing tea in smaller teapot, which is put on samovar. This method allows people to drink tea as they desire: strong or light. In rural areas especially, communities use metal samovars or “çaydanlık” heated with wood. Tea is traditionally served in special pear-shaped cups called “armudu” (literally, “pear-like”), made from glass, porcelain, faience, and silver in Azerbaijan and similarly small tulip-shaped glass, which is called “ince belli bardak” (thin waist glass) in Turkey. Communities traditionally serve tea freshly, brewed and hot, accompanied with various sweets, pastry, sugar, slices of lemon, jams and dried fruits. In different regions of Azerbaijan, communities also add local spices and herbs to tea, such as cinnamon, ginger and thyme. There is a special style of drinking tea with sugar called “kıtlama” or “dishleme” in both countries. In this style, tea is drunk by placing a piece of sugar between tongue and chin instead of pouring sugar directly into glass.

Azerbaijan,Turkey 2022