Turkish coffee culture and tradition goes back to the 16th century when coffee started to be served at coffeehouses in Istanbul. The tradition has two distinguished aspects which make its taste unique and provide means toward socialization. As a beverage Turkish coffee carries special preparation and brewing techniques. It is one of the oldest coffee making methods still in use. The traditional techniques used in preparing coffee led to development of special tools and silverware such as like the boiling pot (cezve), coffee cup (fincan), mortars which have artistic value. Turkish Coffee leaves a long lasting taste at someone’s palate due to its preparation techniques which require time and its freshness. It is softer, more aromatic and more concentrated than other types of coffee. It is easy to distinguish from other coffees with its aroma, ground and foam peculiar to it. Turkish Coffee is not only a beverage but also a communal practice that brings together cultural spaces, social values and beliefs within a context of socialization process. Its role socialization can be traced back to opening of the first coffeehouses with its noticeable decorations in Istanbul. Coffee houses were then, and still are the places where people drink coffee, converse, share news, read books and socialize. The tradition itself is a symbol of hospitality, friendship, delicacy, and entertainment. All these are reflected in the famous Turkish proverb “the memory of a cup of coffee lasts for forty years.” This saying represents how important and profound coffee is in Turkish culture.

Turkey 2013

Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.

A kind of cookery which is cooked with flour, butter and shugar. Bavursoq is a special cookery for the holidays and other social ceremonies.

An artistic product often like a stick or a bunch of sticks basically made from powders of mixed aromatic plants and medicinal substances. It emits sweet fragrance smoke when burnt and normally offered in and at the sacred places to please deities and to get cleansed and rid-off defilements. The production of incense is considered one of the religious crafts, and it is another way of making Sang (smoke) offering. According to the Bhutanese artisans’, the craftsmanship dates back to the time immemorable when the first Lord Buddha Nam-par zig-pa (Skt. Bispa shayi) attained enlightenment and offered the Sweet Fragrance smoke by burning the Incenses by the enlightened beings; celestial beings and Bodhiasattavas made from varieties of heavenly medicinal herbs. The tradition gradually spread in the spheres of Bonpos (per Buddhist religion of Tibet) and Hinduism and maintained its skill until Buddha Sakya Muni’s period which is about 2500 years back then. The art was also adopted by the Chinese Buddhist missioners and further spread to Mongolia, Korea and Japan as well. In Tibet, the making Smoke offerings and burning incense was officially implemented the 7th Century during the reign of King Songtsen Gampo (R. 618 AD- 650 AD) when Princess Wenchang (M. 641 AD-650 AD) and her entourage members suffered illness while heading towards Lhasa (then, the capital of Tibet) as bride to the King. The Princess tried to medicated using physician attendants but could not bring to the normal yet, by offering the smoke offering made attendants fully recovered. The instruction to make Smoke Offering was from the Minister Thonmi Sambota () who had a visualization from the sacred Sakya Muni images to collect the medicinal herbs from the mountains and making smokes will ease any diseases associated to Nagas. Later, incense making and burning tradition was gradually invented using the same raw materials and medicinal ingredients of Smoke offering. In Bhutan, the art of Incense making was brought by the Country Unifier Zhabdrung Ngawang Namgyal (1594-1654) and was initially practiced in the Dzongs (fortress) by the monk artisans. Thereafter, the tradition remained intact amongst the Bhutanese being the Buddhist and making offering of incense had been a daily special offering substances in the individual shrines, temples and monasteries. Currently, there are a countable incense manufacturing centers across the country. These industries produce mainly two different incenses: Ja-ju poe (herbal incense) with a yellowish texture and Zu-poe or Choe-jue poe (incense mixed with flesh and blood ingredients) with a brown color. Ja-ju incense is usually burned explicitly for the enlightened beings and when performing Drol-chog (ritual of Goddess Tara), while the other is offered to the guardian deities and guardian spirits during affirmation rituals.

A unique female-dominated performance held only on the 8th and 9th day of the 7th lunar month in the two communities of Ura-ma-krong (main village of Ura) and Shingkhar, the farthest settlement under Ura gewog (block) in Bumthang Dzongkhag (district). In Ura dialect, Intangible Cultural Heritage (ICH) is usually called Saang (smoke offering). It is said that in the old days, when there were yak herders who usually came from their village to raise the yaks at Purshey la (one of the mountains overlooking Ura village), they welcomed the female performers by burning sang at Korgang (the place believed to be the place where the deity descends or dwells and where the female performers circumambulate the stupa). Hence, community members refer to the festival as Sang or Sang na gai-sang (on the way to the Sang offering). Another interpretation states that the female participants begin their offering by making various medicinal herbs and other fresh offerings go up in smoke while appeasing the main female deity named A-shey Lhamo and her entourage, namely Gawa Lhamo, Kiba Lhamo, Champa Lhamo, and Dropa Lhamo. However, in addition to the aforementioned attendant goddesses, Shingkhar A-zhi (pronounced locally) Lhamo has Lam-dron Lhamo forming five attendant goddesses. Therefore, the festival and performance were called Sang from the first offering. The other name of the festival, A-shey Lhamo, is interpreted literally by outsiders and some learned community members as the lyrics of the religious song sung and danced in honor of the deity A-shey Lhamo. Colloquially, the term A-shey is addressed to either the queen or the elder sisters, and Lhamo is a general term for the divine goddess. The origin of Sang or A-shey Lhamo is that during the Dung Lhawang Rabgay (local ruler), not long before the emergence of the Dung caste system in Bhutan around the 10th-11th century, there was a misfortune of Shey-ned (diarrheal infection) that spread among the children of the Ura community. People sought the advice of their ruler as there was no tradition of performing rituals or treatments. Thus, Dung Lhawang introduced Drakpa, who had a divine bloodline, to appease the female local deity by performing dances. He composed the lyrics in the typical Ura dialect and ordered that they be performed by female members of the community. The Lord also determined the place: Pur-shey la (written Pur-gyal la) along with the things to be sacrificed and also the steps. Following the advice, the women performed the dance, which gradually helped the children recover from the epidemic. After that, the performance of A-shey Lhamo was practiced. According to the origin, A-shey Lhamo and the goddesses accompanying her are both the deities of the place and deities of the Bon khar tradition. Perhaps they are the other form of Tshering chey nga (the five sisters of longevity) who appeared in the Bon tradition before they were introduced by Guru Padsambava as the tutelary deity of Buddhism, just as many Bonpo deities were later transformed as protectors of the sacred teachings of the Buddha. In the poetry of A-shey Lhamo, it is mentioned that they reside in the high mountains Gang-toed thoen po. The road to their citadel is like a mule track, filled with the sweet fragrance of Ba-loo (Rhododendron ciliatum) and Su-loo (Rhododendron setosum). She delights in the first share of Mar-chang Ara (locally brewed wine) and Kara and Buram (honey and brown sugar) and sits down on the white sheepskin mat. She resides gracefully in a palace of precious gems with golden columns and silver windows. Apart from the above description of her residence, there is no text describing her appearance, only the names of her sisters and the goddess herself. This ICh element is still alive in Ura and Singkhar communities. However, there are some changes: The sang is now prepared and offered by themselves since there are no more highlanders at Pur-shey la, and the other is that, according to tradition, the sang is generally performed on the 8th and 9th day of the lunar month but, the community members decided to either coordinate the festival on 15th day if the time and weather is not favourable.

“The Royal Water Festival” is a major national festival that Cambodians across the country celebrate every year. Because this is a national festival organized by the Royal Government, the main center for the ceremony is in Phnom Penh, Chaktomuk river in front of the Royal Palace. In the provinces, villages, districts and pagodas, this ceremony is also held according to their ability and resources. Every year, the Water Festival is held on the 14th Kert, 15th Kert and 1st Roach day of the Kadeuk month (lunar calendar), and people from everywhere come to participate in this festival in large numbers. In this festival, there are 3 big events: boat racing, lantern floating ceremony, and Ok Ambok ceremony to worship the moon god. Boat Race: Boats that are used for racing are called “Tuk Ngor” which consist of two types of boats: Tuk Ngor and Tuk Chev. Today, most pagodas have Tuk Ngor. Some pagodas have only Tuk Om or Tuk Chev and some pagodas have both types of boats. Touk Ngor is a village or a community’s property. Since it is a communal ‘s property, the Touk is placed and taken care of by monks and the pagoda. Villagers will train and join the race. Before the Water Festival arrives, villages are gathered to train because the racers are not professional athletes. They usually do work for a living and come to train only when the race is approaching. During the Water Festival in Phnom Penh, they have to do the selection from their own village. Some pagodas or villages in the district hold this boat race during Pchum Ben and some race on the day of Chenh Preah Vossa for people to watch and celebrate the festival. On the day of the Water Festival, only the winning boats for each village and district representative will be taken to join the race in Phnom Penh. The boat race lasts for 3 days. In general, the number of boats participating in the race each year is about 400 to 600 boats, and each boat is drawn to select a competitor organized by the race organizing committee. Each boat requires to race twice, once in the outer stream and against the inner stream. The race starts from Chroy Changvar Bridge and runs along the water in front of the Royal Palace at Dum Nak Pear (royal port), which is the final and the place where the King and his entourage sit and watch. The winning boats from the first day and the second day must go to the race on the third day, which is the final day. At the end of the race, there is an important task called“Cut Proit" celebrated by the Baku Brahmins at the Royal Palace. The sword for the cut consists of the swords kept in the Royal Palace and four other swords kept by the Brahmin family in Baray District, Kampong Thom Province. Each day the king came to be the preside and watch the boat race at the port pavilion in front of the royal palace. Besides, there is also the royal Family, prime ministers, the president of the national assembly, diplomats, and many more dignitaries. Lantern Floating Ceremony: Every night of the Royal Water Festival, there is always Pror Tip Jvea Lea floating on the water for people to visit and enjoy. The figure decorated with lights are usually arranged on boats or large ships, designed as symbols of ministries or institutions or of private companies, and decorated with colorful light bulbs. In some rural areas, people also float lanterns along rivers, lakes or ponds in pagodas, etc. The small lanterns are made of banana trees or banana leaves decorated with flowers and candles. Ork Ombok Sompeah Preah Khae ceremony: On the night of the middle of the Royal Water Festival, which falls on the full moon day, there is another important ceremony, "Ok Ambok Sompeah Preah Khae”. Whether it is a house, a pagoda or a royal palace, offerings are always prepared for the ceremony. The main offerings were Ambok (pounding rice grain), banana, coconut, and sugar cane, as well as candles, incense, and flowers. In the countryside, many villagers Dal (pounding) the Ambok by themselves. In addition to preparing offerings at home, the villagers bring bananas and young coconuts to the abbot in the temple, and the abbot also arranges the Ambok on a pedestal dish and five young coconuts for the monks. Then the monk began to pray and spread the Ambok to young and old Buddhists is a sign that the fruits are abundant. When the monks finished chanting, the Buddhists came out to celebrate the Ok Ambok ceremony. Traditionally, the Ok Ambok ceremony begins at midnight, when the full moon rotates above the head. But today, in pagodas, people often start the Ok Ambok ceremony late at night, as Buddhists will soon return home. Before the Ok Ambok ceremony begins, one of the most important tasks is to "drain the candles." This is done at the Royal Palace and in the pagodas across the country. The main purpose of the candle draining is to predict the rain and agriculture harvesting in the coming season. The way to drain a candle is to insert a row of candles, about one inch apart, on a long candle holder made of bamboo or wood, and at the northern end, there are often carved dragon heads. The candles in the Royal Palace depend on the number of provinces. There can be 24 or 25 candles, that is, after the Brahmins have finished praying, they light them. The candles are turned upside down. If the candles representing the province burn the most, it is predicted that the province will have lots of rain. But in some areas of the countryside, there may be many candles, all of them 108, which is a very lucky number in the ancient Khmer tradition. At other pagodas, for example at Wat Taing Krasang (Brorsam village, Kampong Cham province), there are five candles, but only three are considered important, as the other two candles are smaller. The three candles represent the beginning, middle, and end of the year. After the end of the candle draining ceremony, the Ok Ambok ceremony began. At that time, young and old, men and women, took the Ambok and gave it to each other happily. Therefore, the Ak Ambok Sompeah Preah Khae ceremony refers to the same idea, that is, to have abundant harvests, and only until there is enough rain, the fruits can be reaped.

"Tattoo" a tattoo on the body that uses a needle or a sharp metal with black or red ink to permanently mark on skin. In Cambodia, tattooing on the body is a popular tradition, especially among the army and martial arts practitioners. For them, this tattoo is not for decoration, but a combination of magic to protect themselves in battle. People who know how to get tattoos are usually shaman may be respected elders, or may even be monks who know how to teach magic from their fathers or teachers. Traditionally, almost 100% of the students (who come to get tattoos) are men. It is rare to see women getting tattoos, as mentioned above, most people who get tattoos likely are soldiers or martial art practitioners. Tattooing is done at a shaman's house or at a pagoda if the tattoo artist is a monk because there are altars in those places. They can get a tattoo on any day, but it is believed that getting a tattoo on a holy day or a full moon is even better. The sacrificial offerings for getting tattoos included chom, mlu, betel nut, cigarette, candle, incense sticks, flowers, perfume, white skirt, money, and so on. Before getting a tattoo, the student must state his/her intention to get the tattoo so that the shaman can decide which Balinese to cast. Most of the Balinese chosen for tattooing are self-defense devices, such as bullet-proofing armor, stealth, non-cutting, non-burning, anti-witchcraft, and anti-demon and charms or commercial charms which is Youn Moha Niyum, and so on. During the tattooing process, both the shaman and the student must meditate and concentrate to avoid making mistakes, otherwise, it will be difficult to erase. Not only that, students have to pray constantly to absorb Balinese. As for the shaman, he also recited the Bali word for tattoo. The ink used for the tattoo is extracted from battery ink (some burn car tyres or motorbike inner tubes to make charcoal) and mix it with wine or sugar cane juice. Tiger milk is even more special. The most advanced tattoo artist, would simply draw a line on your body and design the tattoo right away. But those who are not so good at it, need to draw the tattoo first before putting the prepared ink on the drawing. To prevent perspiration, they apply a small amount of powder over the tattoo site. In case the tattoo is complicated and cannot be completed in a day, they have to wait until the skin recover before the tattoo can be continued. After getting the tattoo, you have to recite the blessing immediately without any offerings, just light incense sticks to commemorate the shaman. But if the students want to prepare the offerings again, they can prepare a bowl of water scented with good smell flower or just with perfume smell is enough. There is no need to add any offerings more than this. After the blessing, the teacher should tell the students what to refrain from. That can vary from shaman to shaman. Some people are forbidden to eat taro, banana tree, dog meat or walk under cloth lines, under a house, or under a carambola tree. It is believed that if a student does not respect others, he or she may become insane. If so, they have to invite the tattoo shaman to come and pray for the student to recover. Nowadays, there is a new types of tattoos to beautify the body, not to protect oneself, and even women like to get tattoos. Such tendencies may be influenced by foreign factors. The tattoo is not a Roub Yant, it has all kinds of tattoos to suit your tastes. As for the tattoo, there is no need to pick a time, there is no need to prepare, there is no need to recite magic when getting a tattoo and there is no need to do anything.

Drukor and Tokor mean the same thing, that is, collection of bru (grain) or collection of to (food grains) by the people of Merak and Sakteng in Bhutan. These highlanders of the east use brukor while the highland settlers of the west use tokor. The highlanders fill their stores with various types of grains, mostly rice and maize. Some households even have grain stocks as old as 20 years as one does not need to worry about insects at high altitude. During the summer, the highlanders are busy tending their animals while farmers in the lower altitude villages are busy with crop farming, but during the autumn season when farmers harvest their crops, the highlanders come for brukor or tokor. They normally take loads of raw incense leaves, butter, dried cheese, fermented cheese, meat, hides, wool, and all sorts of animal products to exchange for grains. Normally their transactions are barter system, though cash transaction is also common in order to buy necessary items such as salt, sugar, and tealeaves that are imported from India. The highlanders transport these goods on horses, yaks, dzos, and oxen and also carry them on their own backs. The caravan will range from a few to over 20 pack animals walking in line along the tracks, halting at nights where there is enough grass and water for the animals. Over the years, this custom has led to a special bond between the highland dwellers and lowland farmers known as naep (host/guest). Following the harvest in winter, the highlanders visit the lower altitude for brukor and become the guests of the farmers, while in summer, the farmers visit the highland pastures in search of butter and cheese and become guests of highland hosts. In the central districts, the highlanders also take care of the flocks of sheep belonging to the low altitude farmers from April until the Blessed Rainy Day in the autumn, receiving a measure of grain for each animal by way of exchange. The highlanders store their grains with the host family until all of it has been carried up to their highland homes, which may take some months. They do this with complete trust that the quantity will remain correct, to the last grain. However, this tradition is now almost lost in some parts of the country, since the yak products are easily traded for cash in the urban centres where alternative accommodation is now easily found. Moreover, the modern market has everything that a highlander needs to buy with cash. The liberalisation of cordyceps collection has also increased the purchasing power of the highlanders. In the central districts, sheep culture has been now disappeared from the landscape.

Bay Batabor is one of the most important offerings among other offerings, as the old people in the fields often do when preparing offerings for various festivals, large or small, for example, birthday celebrations, funerals, Tes moha cheadok festival, and rainmaking ritual. How to make Bay Batabor may be slightly different from one to the next, it depends on the festival, community, or area. What we are sharing here is how to make rice cakes for cremation in Daun Ov village, Leang Dai commune, Angkor Thom district, Siem Reap province. First, they place ripe bananas and palm sugar which are wrapped in conical banana leaves in a bowl. Then take another bowl and place it on top of the bowl. On top of that bowl, there are 12 pieces of sticky rice and some spread sticky rice. Then, fold 12 banana leaves into a conical shape and put them around the 12 pieces of sticky rice. The top of the sticky rice bowl is called the middle part of Bay Batabor. It is where they place a banana corm right in the middle and they cover it with banana leaves in a conical shape. With that, they also put 12 areca palm nuts on it. On the top of the cone, there are 12 folded betel leave, 12 candles, champa flowers, yellow flowers, a paper bag of the dried areca palm, red and white paper flags, and riel banknotes. According to the elders who make Bay Batabor, they made the rice offering to put on the ceremony’s donation table. However, during the rain-making ritual at Neak Porn temple, the rice offerings are placed on the altar in front of other offerings. Before it can be placed on the table of the ceremony, those female elders, sit around the circle, make three rounds of Batabor bowls to dedicate to the Preah Shak muni stupa, and chanting for 3 times, “Tong Teng Kroleng Bopha Tok Moung Vey Bay Moung Va we are offering candle, incense, betel leaf and areca palm nut to Preah Shak muni stupa. The elders also mentioned that The Batabor rice bowl represents the mother’s body, and the 12 betel leave and the 12 candles represent the mother's breast, which has six holes in each side.

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.

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.