The biggest North Korean migrant community outside East Asia is located in a somewhat unlikely place, New Malden, UK, a suburb in southwest London (see Figure 1). Approximately 1,000 North Koreans live alongside the established community of over 12,000 South Koreans. In the foreign kitchen, what North Korean migrants do is recreate authentic traditional North Korean food that they have not had for such a long time. Decades of famine and national isolation have alienated people from basic meals and dishes that are part of the history and traditions of their country.

Cultural heritage is not limited to archaeological sites, monuments, and collections of objects. It includes tradi- tions or living expressions inherited from our ancestors and passed on to our descendants, such as ceremonies, rituals, performing arts, beliefs about the world, and enactment prac- tices. While these expressions may not be tangible, they are a continuously evolving form of living tradition, recreated and adapted in response to the environment around us. They provide us with a sense of identity, a feeling of belonging, and an inclusive, representative, collective way of expressing culture.

Lacquer work, or liyelaa jehun as locally known, is one of the most distinctive forms of handicraft. In simple terms, a piece of wood is sculpted into the desired shape and then coated with layers of different colors of lacquer. Once the lacquer coating is finished, it is polished with dry leaves. And intricate patterns are engraved on the item with simple tools, without any premade drawings. They can be seen on many wooden objects and in Coral Stone Mosques of the Maldives; six of which on the UNESCO World Heritage Tentative List are also adorned with lacquered works that contribute to their outstanding universal value.

Long known as the cradle of civilization, the area that bounds from the fertile valleys of Al-Hasakeh, across the ancient deserts of Palmyra, and westward to the Mediterranean Sea, includes present-day Syria. Due to the vastness of the region, it is no wonder that Syrian cuisine boasts a rich culinary heritage dened by exceptional diversity and human creativity.

In May 2007, the director of Memória Imaterial met José Craveiro. The University of Minho organised the IX Story Days, in Braga. Craveiro was one of the invited storytellers and José Barbieri was presenting MEMORIAMEDIA, a project dedicated to the study and inventory of expressions of intangible cultural heritage. During the break for lunch when the two of them went together to the university canteen, Craveiro interrupted the conversation to identify the plants that spontaneously grew in the outer spaces of the campus. It was at this time that José Barbieri realized that Craveiro was not only one of the most influential storytellers of the traditional Portuguese tales but also a specialist and practitioner of traditional medicine. The desire to work together on this subject was born there, and they promised each other that this project would happen at a future date. \n

In Turkey, it is mostly traditional female cooks who prepare wedding dishes in most villages, although their numbers have declined. Traditional female cooks have almost always been at the center of my culinary eld research. I carried out an important part of this research in the villages and small towns of the Aegean (Izmir, Aydın, Manisa), Mediterranean (Adana), Marmara (Balıkesir, Çanakkale), and Central Anatolia (Çorum) regions between 1998 and 2018. e data I obtained by interviewing and observing techniques in groups that describe themselves as immigrants, natives, Alawis, Yoruks, or Turkomans in these settlements showed that traditional female cooks who prepare ceremonial dishes, especially for weddings, have some common equipment and knowledge. is equipment included the ability to control the material, cooking and presentation techniques of ceremonial food and to transfer the traditional knowledge, skills, and experience of food to future generations.

Tomyam kung, or spicy shrimp soup, is a typical Thai dish that became popular only 50 years ago. Tomyam kung is a hot soup made by mixing various ingredients, including herbs, in boiling water. The basic ingredients include ground cilantro root, lemongrass, galangal, torn kaffir lime leaves, lime juice, fish sauce, bird’s-eye chilies and shrimps. In addition, mushroom, tomatoes, and onions may be added depending on preference. \n\nThe word “tomyam” is a compound word in the Thai language. It consists of two words — “tom” and “yam,” which mean “boiling” and “mixing,” respectively. These two words refer to the Thai cooking process. \n\nTomyam is a traditional Thai dish originating from the country’s central region. The oldest recipe was found in King Rama V’s reign. It was stated that only snakehead fish and stingray should be used in tomyam pla, or spicy fish soup. There are some secondary sources referring to dishes that had similar ingredients and recipes to tomyam kung. However, they still lacked some of the important ingredients that are familiar in the dish today, such as lemongrass, galangal, and torn kaffir lime leaves.\n\nThe very first “tomyam kung” recipe appeared in a book, Khong Sawoei (Thai royal cuisine), written by Mom Rajawongse Kitinadda Kitiyakara. The writer cooked fresh shrimp soup for His Majesty King Bhumibol Adulyadej The Great (Rama IX), Her Majesty Queen Sirikit, the Queen Mother, and the prince and princesses at the Klai Kangwon Palace, Hua Hin, in 1962. The recipe started with the instruction to make a soup from shrimp shells and heads, seasoned with fish sauce, kaffir lime leaves, and lemongrass. This was then strained to retain only the broth, which was poured into a bowl of boiled shrimp and seasoned with lime juice. Ground chilies and more fish sauce were added before serving. \n\nThe precise flavor of tomyam kung has never been fixed; it can be seasoned according to the consumer’s preferred tastes. However, a basic recipe is as follows:\n\nSlice the lemongrass, galangal, tomatoes, chilies, mushrooms, and shrimp\nBring a pot of water to the boil on the stove \nAdd the sliced lemongrass, galangal, and kaffir lime leaves\nBoil for about 5 minutes and then add the shrimp\nAdd the sliced Thai chilies, mushrooms, and tomatoes\nFlavor by adding a little fish sauce and sugar (you can add more if desired)\nTake the pot off the heat and squeeze in the lime juice (if you do this before taking the pot off the stove, the heat will turn the lime juice bitter) \nThere are in fact types of tomyam kung: clear and thick. The clear soup is the original style, while coconut milk is added to make the thick variety.\n\nTomyam kung is a Thai national soup that very popular among both Thais and non-Thais. It has high nutritional value and is not too spicy. Its fragrance derives from vegetables and spices that are thought to help blood circulation, bringing good health. Tomyam kung is a very popular dish in every Thai restaurant. In addition, many popular snacks and instant noodles also use the flavors of tomyam kung. \n\nIn 2011, tomyam kung was inscribed by the Department of Cultural Promotion, Ministry of Culture on the list of National Intangible Cultural Heritage under the domain of Knowledge and Practices Concerning Nature and the Universe. Recently, the government of Thailand is seeking to have tomyam kung listed by UNESCO as part of the country’s cultural heritage.\n\nPhoto : Tomyam Kung ⓒ shutterstock