The exact origin of the Khöömei art is unknown, but researchers suppose that it could have been developed in connection with argil (a throat timbre) epic telling vocal technique, shamanic calling and the play of the wooden tsuur flute. The history of Mongolian Khöömei dates back hundreds of years. The popularity of Khöömei among Mongolians has arisen as a result of close interaction between natural environment and human culture. Ethnomusicologists studying Khöömei mark it as an integral part in the ancient pastoralism that is still practiced today. This art has developed to mimic and imitate the sounds of animals, nature, wind and water. The wonder of the Khöömei art is its simultaneous melodies-overtone. In this way the Khöömei is a phenomenon which differentiates from other traditional arts based on human vocal organs. This is the reason of calling the Khöömei performer as “Human-Music” (Khun khugjim) which highlights its specificity from a “normal singer”. The meaning of Khöömei for its community is enormous. As the traditional art form, Khöömei is in close cohesion with the daily life of the Mongolian nomads. They perform Khöömei in the variety of social occasions ranged widely, from grand state ceremonies to the household festive events, associated with respective rituals, and customs. Khöömei is not only performed in social events, because Khöömei performance is often found during the herding, and even when lulling the baby, as well as in the evenings in the ger (Mongolian traditional yurt) in domestic context. Hence, Khöömei is an essential part of the identity, pride and continuity of Mongolian society. Therefore, it provides the concerned community with sense of unity and harmony, as well as continuous creativity. One of Khöömei’s social functions is that, it is used as a traditional pedagogic instrument in the social and art education and upbringing. This is because during the Khöömei transmission, a comprehensive knowledge, philosophy and wisdom on the correlation of human life and nature are transmitted at the same time. As an art form created and developed by the Mongolians, Tuvinians and other ethnic groups, and regarded as the classic art of nomadic civilization, Khöömei is one of the core performing arts that shape the Mongolian national arts in today’s Mongolia. Thus, it shows great influence on ensuring the visibility and enhancement of the living art of Mongolia. Khöömei is born by variety of ethnic groups as Khalkh, Bayad, Dörvöd, Uriankhai, Zakhchin, Tuva, Tsaatan in different locations, therefore there are a number of sub-classifications of Khöömei style, reflecting the special features and local flavors. This diversity is what constitutes the richness of Khöömei composition, and thus, each communities concerned are proud of their own unique styles and techniques while expressing themselves with such diversity. The governments of Mongolia, Russian Federation and PR China have been undertaking variety of measures for the effective enhancement and spread of Khöömei tradition, such as holding international meetings, workshops, competitions and performances on Khöömei. This shows the significance of Khöömei for the bearers and their will to safeguard, transmit and develop it in multinational level, which also promotes international interaction, mutual respect and intercultural dialogue. Researchers classify Khöömei’s vocalization into 2 styles: -The Kharkhiraa (deep Khöömei) vocal emission: The singer sings a drone in a normal voice, then he inhales deeply and, simultaneously pressing on his pharynx and abdomen, he produces a deep harmonic sound which vibrates one octave lower than the fundamental note produced. What you hear is in a very low-pitched register. The singer actually vibrates not only his vocal cords but also his arytenoid cartilage. It is this deep harmonic sound that is heard in the foreground and that characterizes the kharkhiraa style, although in some variants a melody of high-pitched harmonics can be heard above the fundamental sound. -The Isgeree Khöömei (whistled Khöömei) emission: Also called Nariin Khöömei, Uyangiin Khöömei, Altain shingen Khöömei. The singer sings a drone in a normal voice, then he inhales deeply and, still pressing simultaneously on his pharynx and abdomen he produces a harmonic sound, which vibrates several octaves above the fundamental sound. A melody of harmonics with a very high-pitched whistle can then be heard. In both cases, the harmonic melody is sung in the same fashion. The singer modulates his mouth cavity by opening and closing his lips or by moving his tongue backwards, sticking its tip on his palate, or else by moving the central part of his tongue from front to back, its tip against his bottom teeth. To this are added techniques aiming to enrich the tone colour and others of ornamental character. Moreover, all these techniques can be combined. Inside more than 20 techniques, we can find the Bagalzuuriin Khöömei (throat Khöömei) Tsuurai Khöömei (echo Khöömei) Khamriin Khöömei (nasal Khöömei) or Dangildakh Khöömei (syllabial Khöömei). The singers use the Shakhaa vocal emission to sing the magtaal praise songs with a throat timbre as well. It is necessary to intensifying and deepening the Khöömei research and studies particularly on the originality and authenticity of the heritage in order to identify and reveal the deeper form, techniques and specifications furthermore.

Mongolia 2010

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

Kharphu (The White God Ritual) is celebrated every year on fourth month of Bhutanese calendar. Though meaning of Kharphu cannot be stated clearly but village older bearer believes Kharphu means “white god ritual” where no animal sacrifices are made. There are two types of Kharphu namely Gudpa (Extended) and Chunku (Abridged) which are observed consecutively every year. During a larger kharphu, dish called pan is prepared and served, and is observed for 3 days, while in smaller Kharphu pan (Wild betel leave fried) serving is skipped and is observed for two days. The origin of Kharphu and its story is has been transmitted verbally from generation to generation. Ex.Tshogpa Lhalungla is a descendent of one of the host family, he shared that as per the story he received from the older people of village that when the people settled in Chali as per their karmic action, during those days no matter how much they work, the grains and cereals were not enough to feed their family, food they eat didn’t contain nutrition, cloth they wear don’t provide the warmth, even they can’t sleep soundly. Then people gathered to discuss over it. During meeting one the villager pointed out that we don’t have a god to guide and protect us, and this may be the reason we have been suffering. Then all the villagers agreed that then need a god. Among them there was a man named Sherub, who is farsighted, knowledgeable and reliable man. Then villagers insisted him to go and receive god. He denied, saying he is incapable for this task. He said this task can be only accomplished by Gomchen phawang (Bat). Then sherub went in all the direction in search of bat but met with gods of four directions but couldn’t find bat. Then one of the god from four direction prophesied that bet is inside their village only, inside a cave call Asi-kaure draphy (cave) which shadow falls in water and water splashes on the walls of cave. And this place is believed to be located at the bottom of Kongla bra (Kongla cliff) at the end of Chali and still there are many bats in it. Bat was brought to the village and at first, bat also denied the villagers request but towards end of the day bat accepted but he said gift has to be taken for sons and daughters of god. For sons they arranged three armful of arrows and for daughters three Urka (Lether sack) full of Bakur (square shaped bamboo container). Then, bat made his journey towards north. After a long journey bat reached Tsampa, place believed to be located in Tibet, where god Gung-Lha-Lhapsang Gyelpo resides. Finally he could meet the god and shared his reason for visit. God criticize him about his face, legs and wings, so, he can return him alone, but he changed every criticism in positive way by saying “my rat like face is to sing a song for god father and mother, my skinny leg is to perform dance in front of god father and mother, my lathery wings is to fan your god father and mother. Bad couldn’t send back with all the means and strategies of god, finally promised to send one of his children. Gunglha lhapsang Gelpo has four daughter and four sons. He told to send one the daughter to god mother and she said to god to send one of his son. God father and mother had a very hot discussion over it. And they decided to roll a die, and god father lose the game and had to send his son along with bat to bless Chalipas (Residents of Chali). Here at Chali goat was received by Sherub along with the villagers. Since then Sherub was known as Bonpo pa Sherub, since it was a Bon Lha (God of Bon religion).And his descendent has to perform Bonpo Wanboo (Shaman). And Bonpodpa Sherub became host along with another rich household. And currently there is four household descendent holding as host during Kharphu. But, with passing time and generation Bonpodpa Sherub’s descendent couldn’t shoulder the responsibilities of Wanbu and is appointed one of the interested and capable people from their village. There is no as such rule to appoint Wanbu. There is unique lyric and tune from journey of god’s son of including all the places where till Chali, different household visiting household lyrics and blessing, farewell lyric and unique tones.

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

National Intangible Cultural Heritage, Republic of Korea There are several types of strings used to make decorative knots. Circular strings used in accessories or pouches are called dongdahoe. Wide and flat strings used in waist belts are called gwangdahoe, whereas knots used in attire or ceremonial accessories are called gyeokdap or gyeolja. It is not easy to clarify precisely when and where the knot, a field of Korean traditional crafts, originated. However, it is speculated that Korea's knots and tassel decorations were influenced by China due to frequent exchanges between the two countries. And it is presumed that the knot craft in Korea affected that of Japan. Chinese knots are characterized by their variety and their extravagant style, whereas Japan focused on the functionality of the string rather than the decorativeness of the knot itself. In contrast, Korean traditional knots are characterized by pursuing proportional and rhythmic beauty by forming a shape using monochromatic strings and hanging tassels underneath. In addition, there are many forms and names derived from animals and plants, such as the lotus bud knot, chrysanthemum knot, and dragonfly knot. It can be stated that the Korean knot is not only functional but also plays a decorative role that highlights the subject but is expressed in elegant elegance rather than in extravagance. During the Joseon Period, the government designated knot craftsmen. As for the materials used to make knots, there are threads made of silk, ramie, mulberry, hemp, and woolen yarn. Knot shapes vary depending on the color, thickness, and methods used for tying. The names used to call them differ from region to region. The names were based on household items, flowers, or insects, such as ginger piece, butterfly, dragonfly, chrysanthemum, etc. Tassels were attached to the lower end of the decorative knots used for musical instruments, vehicles, or Buddhist ceremonies. There were diverse types and levels of tassels depending on their use, i.e., whether they were for the Royal Palace or ordinary households.

National Intangible Cultural Heritage, Republic of Korea Four daily meals were served to the King. Before 7:00 AM, chojobansang (a breakfast composed of porridge and dried side dishes) was served when the King did not have to have a medical decoction. Breakfast and dinner were served on three tables, wonban (the main table containing white rice, seaweed soup, stew, a steamed dish, kimchi and 12 side dishes: gyeotban (a side table containing rice with red bean, casserole, empty bowls, and a tea cup) and jeongolsang (a side table containing jeongol casserole, meat, sesame oil, egg, and vegetables). Lunch or a meal with a visiting guest was served with noodles. Banquet meals were served on congratulatory occasions like the birthday of the King or Queen or the designation of the Crown Prince, or for greeting a foreign royal envoy. During the Joseon Period, the main meals served at the Royal Palace were porridge, starch porridge, noodles and dumplings, in addition to cooked rice. Side dishes served were broth, a steamed dish, steamed vegetables, casserole, stir-fries, a grilled dish, meat skewers, pan-fries, boiled meat slices, boiled and fresh vegetables, mustard-seasoned vegetable, gujeolpan (a platter of nine delicacies), braised abalones, braised mussels, jangnajorigae, beef jerky, jokpyeon (ox foot jelly), beef tartare, sliced raw fish, parboiled sliced fish, leaf wraps, parboiled fish with vegetables, kimchi, and soy sauce. An assortment of rice cakes, honeyed juice mixed with fruits as a punch and processed fruits were also served, chestnuts, jujubes, yullan (chestnut balls), joran (jujube balls), and gangnan (ginger balls). Literature concerning the Royal Palace cuisine of the Joseon Dynasty includes Gyeongguk daejeon (National Code), Joseon wangjo sillok (Annals of the Joseon Dynasty), Jinyeon uigwe (Royal Protocol of the Royal Banquets), Jinjak uigwe (Royal Protocol of the Conduct of Banquets), and Gungjung eumsik balgi (List of the Royal Cuisine). The Joseon Dynasty came to an end in 1910, and Korean cuisine culture has changed drastically with the passage of time. Royal Palace cuisine has been designated as important intangible cultural heritage in an effort to preserve the country’s cuisine culture tradition.

“Gạ ma do” is “female pig forest” - one of four sacred forests in each Hà Nhì village. “Gạ ma do” is held on the first Dragon day of January. The main rituals are presided over by the shaman, including: "Ga Tu Tu" - cấm bản; Water offering procession at the source, and forest worship ceremony. Before the Dragon Day, the priest holds a Cấm bản ceremony. Early in the morning of the Dragon day, the shaman Cả held a ceremony to worship the Water God at the upstream stream. After that, young men carry water, firewood, pots, chopping boards, knives., etc to the sacred forest to make offerings to the forest. All participants must walk barefoot to pay homage to the forest god. When the participants gather at the temple to worship the forest god, someone will go and set up climbing trees and ban the forest at the forest gate. Offerings include a 1-quintal black pig, 1 rooster, 1 stick of sticky rice, sticky rice, red-dyed eggs, wine, ginger juice, incense, and gold coins. Chickens and pigs are placed in front of the offering table. After the shaman sends offerings to the gods, the pigs, and chickens are taken to be feathered and processed into whole-boiled chicken dishes. The pig keeps the head and entrails to boil and offer. After worshiping, the villagers eat "fortune" in the forest. Two days before and after the "Gạ ma do" worshiping ceremony, they hold the "Dứ Dò Dò" ceremony at the shaman's house to give thanks. The entire process has strict regulations and abstinence. The remainder of the pig is brought home and divided equally among households in the village. Families use pork to make offerings to their ancestors and contribute thanksgiving offerings at the village shaman's house.

“Kakor” is a delicious soup and rich in nutrients. It is really good for your health, as there are many kinds of fresh fish, meat and vegetables put together. This soup has a lot of ingredients, especially vegetables it can be put to your liking. But in general, the vegetables that are commonly used for this soup are often plants that grow near the house or in the field, such as eggplant, pumpkin, papaya, long beans, bitter melon leaf, green amaranth, Ivy gourd leaf, young leaf of pumpkin, luffa gourd, moringa leaf, young leaf of cassava, palm fruit, slender carpetweed, Agate flower and so on. For fish, there can be many types of fish that can be used, but the most common are large fish without scales, but rich in fat, such as Chhlang fish, Por fish, Chhlat fish, Trornel fish, Pra fish, and so on. But if they do not like fish, they can add three layers of pork. As for the ingredients, there are Kaffir leaf, lemongrass, garlic, galangal, turmeric, ginger root, fermented fish, pork belly, roasted rice (grinded), sugar, salt, and fish sauce (optional). For the first cooking step, one needs to grind the ingredients together and then roast them with oil. Then add Prahok and fried rice and stir the mixture until it smells good. Next, add fish (cut into slices) or minced pork to the mix. Wait until the fish/meat is cooked enough, then add the chosen vegetables and ingredients (salt, sugar ...) into the pot. Stir the ingredients until it well-cooked before adding clean water. The Khmer old saying mentioned that, “a delicious Kakor is made of stir-fried dove meat or turtle meat.”

The uniqueness of Nasi Kerabu lies in the bluish colour of the rice. This is the result of the petals of bunga telang, or its scientific name Clitoria Ternatea, being cooked together with the rice. Thus there are many variations of this rice according to its colour like Yellow Kerabu Rice (Nasi Kerabu Kuning), White Kerabu Rice (Nasi Kerabu Putih), Black Kerabu Rice (Nasi Kerabu Hitam), and Blue Kerabu Rice (Nasi Kerabu Biru). This traditional food is normally served together with dried fish, fried chicken, grilled meat, salted egg, cracker, budu (fermented shrimp), as well as raw vegetables and herbs like cabbage, cucumber, long beans, kesum leaf and ginger flower.

This daily late afternoon menu of the people of Terengganu is well known in the district of Kemaman. It is made of fish flesh wrapped in banana leaf in the form of a cone. The taste is akin to the otak-otak dish but differs in its physical form. Sata is taken with plain rice, or with plain coffee as a snack. The main ingredients are sardine, grated coconut, pounded red onion and ginger, finely sliced kesum leaf and chilies, ground chillies, egg, salt, sugar, budu (fermented shrimp) and food enhancer as well as parched banana leaf. Pound or grind the fish flesh and mix with the rest of the ingredients. Put into the parched cone-shaped banana leaf and grill with a moderate heat till cooked.

The traditional dish of Rendang Tok is a main choice of the people of Perak. The main ingredient is beef while the side ingredients are red onion, garlic, galangal, ginger, lemon grass, chili paste, turmeric powder, turmeric leaf, coriander, aniseed, sweet aniseed, thick coconut milk, palm sugar, dried grated coconut, tamarind juice and salt to taste. Spices such as cinnamon, star aniseed, clove and cardamom are for frying in an adequate amount of cooking oil. The beef is marinated with the side ingredients and left overnight. It is then transferred to a wok, addt in water and cook till the meat is tender. Fry the spices then add in the marinated meat together with its mixture and let cooked.