Telugu language is the mother tongue for carriers and transmitters in safeguarding the Intangible Heritage of the Telugu people. We have come up with an interdisciplinary and innovative educational programming that safeguards our intangible heritage of over 53.6 million people in Andhra Pradesh (AP). Our higher educational programming cuts across the five domains delineated in the 2003 ICH Convention of UNESCO. It is an integral part of a systematic safeguarding plan that is unique. I will introduce the framework that enables us to bring together the teaching of intangible heritage in a linguistic environment through six tertiary educational institutions for the Telugu speaking people. I am responsible for the curricula, pedagogy, employment of carriers and transmitters as teachers and performance education in all the six colleges. \n\nWe also address the interface between intangible heritage and language through higher education. Moreover, I will also reflect on my own engagement as a carrier and transmitter of theatre traditions of the Telugu people. My conclusion would advocate that we need to think in new and innovative ways for safeguarding the rich diversity of the intangible heritage of humanity. Our innovative tertiary education programming provides a feasible role model.

At first reckoning, puto, a traditional Filipino rice cake, may not seem to fall into the category of fermented food. But a whiff of it or a bite reveals a very slight but pleasantly sour taste, with a subtle tinge of alcohol. After all, proper puto is made of fermented rice. It is “cooked” twice, first fireless by fermentation, then over fire as steaming.

"Before starting this project, it was necessary to agree upon some definitions and concepts. Without understanding these concepts, it might have become difficult to create a suitable structure for the fieldwork. With this in mind, at the beginning of the project, which is based on a theoretical framework, we discussed the concept of agriculture.\n\n“To what we call culture in pre-established way is nothing but agriculture,” says Dr. Saheb Khandare in his 2012 book Krushi Sanskruti (Indian Agriculture), written in the Marathi language. Elaborating on this statement, he says, “in prehistoric times the word ‘clan’ was derived from kus. Kus means tilling, in the "

"Whether we call it clan, kin, family, tribe, or community, there are multiple ways of knowing and identifying ourselves in the Pacific. A few of these ways are captured here. This section explores how social relationships and their hierarchies within the Pacific islands are vital ways of understanding intangible cultural heritage. Social and spiritual rituals, religious ceremonies, and various other cultural practices reflect how Pacific islanders prioritize social cohesion as a pathway to sustainable prosperity, ensuring the transformation of skills, knowledge, and wisdom for survival. \nThe themes in this section are pivotal to ICH because relationships represent an important organizing principle of life among Pacific islanders and determine how intangible heritage can be safeguarded. Relationships are marked in ceremonial events and rituals such as the communal harvest of balolo in Fiji and other ceremonies such as the bel kol in PNG. Likewise, the omengat, the first-birth ceremony in Palau, brings unrelated clans and families together and is central to family ties and social cohesion. The essays on these and other topics collected in this section illustrate that Pacific islanders take care to mark and honor relationships important to them, as these relationships ensure family, clan, and tribal ties and help to achieve enhanced social cohesion and sustainability."

The life of the Bauls of Bangladesh revolves around body-centric ascetic practice termed sadhana. Bauls believe in the co-existence of every element of the endless Brahmanda, meaning universe in the human body. Thus, they make caring for the body their highest priority over anything else. They have created extensive verse about body-centric sadhana codes that they transmit through song. The verses or songs include descriptions of control over the consumption of daily necessaries, mainly food. And, they believe in the doctrine মানুষ যা খায়, সে তাই (a human is what he or she consumes). They also judge food as medicine, as the need to live a hale and hearty.

Food plays an important role in spiritual rituals and worship for many faiths including Christianity, Judaism, Hinduism, Islam, and Buddhism. The food offered to God is called prasada/prasadam, which means a gracious gift. Prasadam could be any o!ering, but typically an edible food is firrst o!ered to a deity in his or her name.

Located Northern Vanuatu, Pentecost Island is home to a unique traditional marriage practice, different from practices on other outer islands of Vanuatu. Traditional marriage practices begin between families of future spouses with food gifts offered from the groom’s family to the bride’s family. If a marriage agreement is reached between the two families, the groom’s father will return later with mats for the future bride. Future gifts are exchange between the two families to prepare for the wedding ceremony, signaling respect and a sense of community between the families.

Onam is a major harvest festival celebrated in the Indian state of Kerala. The 10-day Onam festival marks the onset of the first month according to the Malayalam calendar called Chingam and generally occurs in the months of August or September every year. Due to the COVID -19, the festival saw major restrictions, however, it was celebrated with much enthusiasm between 12th August until 23rd August 2021 keeping in mind all the COVID protocols.\n\nThe origin of the festival can also be traced from various regional sources. According to the folk song ‘Maveli Naadu Vaanidum Kaalam’, Mahabali was a very kind-hearted and generous king. Under his rule, there were no theft, lies, hunger, or jealousy among his people. It is said that people were so happy under his rule that they no longer felt the need to pray or make offerings to the Gods. He was beginning to rule all three worlds which infuriated Lord Indra and gods. To take control of the situation, Lord Vishnu took his fifth avatar of a Brahmin dwarf named ‘Vamana’. As Vamana, he appeared before Mahabali and made a wish for three feet of land for penance. In his first and second steps, he covered the heavens and the hell. Mahabali, seeing this, offered his own head for the third step. Impressed by this action, Lord Vishnu appeared as himself before Mahabali to bless him. Lord Vishnu granted a boon to Mahabali that he can visit his beloved people once a year. As a result, the homecoming of king Mahabali is celebrated as Onam.\n\nOnam combines elaborate festivities that include food, dance, cultural clothing, flower decoration, etc. Each house performs such functions with sheer enthusiasm and love for our culture while supporting agricultural practices. One of the most popular components of the festival is the food. Onam Sadhya is a multi-course meal that includes 26 different food items prepared with local ingredients. Some of the dishes include Rice, Avial (a dish prepared by cooking vegetables in mango and ground coconut), Olan, Sambhar, Rasam, banana and jaggery chips, Pappadam, followed by at least 2 varieties of Payasam (a milk-based sweet prepared with rice, wheat etc). These are only a handful of items prepared in the diverse state of Kerala also known as the land of spices.\n\nThe other aspects of the festival include elaborate decorations that include the extensive use of local and colorful flowers. Pookkalam (floor designs with flowers) are made every day of the festival and various games like Vadam Vali (tug of war), Puli Kali (folk art from Kerala), Vallam Kali (Boat Race), are played during the festival.\n\nThe festival is a great reflection of the cultural heritage of Kerala. Families are seen wearing traditional attires that include Kasavu/Set Sarees for women and Mundu for men. There is a tradition of gifting new clothes called Ona Kodi to other members of the family. The festival is celebrated with great energy with the enthusiasm of beginning a new year according to the Malayalam calendar in Kerala.\n\nThe author would like to thank and acknowledge the contribution of various people from Kerala including Aravind Nair, Kavya Nair, Mariam Rauf, Sarath Ninan Mathew, Vishnu Vijayan, and others who have shared valuable information about the festival.\n\nphoto 1 : Onam Pookalam © Yugaljoshi\nphoto 2 : Onam sadya © kavya_adiga

The arrival of a newborn baby is cause for great joy, particularly for a newly wedded couple if it is their first child. In traditional Fijian society, when a married woman was expecting, her husband and his kin would plant uvi (yams), a root crop known as dalo (Colocasia esculenta), and stock pigs in pens. The matriarchs from both the man’s and woman’s sides would also begin weaving new mats in anticipation of the birth. In the past, marriage was a decision made carefully, based on kinship connections and traditional alliances, because the shared commonalities facilitated collaboration on both sides.

In mid-April every year, Sri Lankans celebrate the Sinhala and Hindu New Year with distinctive rituals that fuse Hindu and Buddhist elements. With the introduction of Buddhism in the third century BCE, traditional Hindu New Year rituals were reinterpreted. While historians and sociologists believe these rituals were closely related to sun worship because they coincided with ancient myths about the sun moving from one celestial house to another—the major rituals today embody a sense of cultural heredity and tradition.

"In this region of many “lands” surrounded by water, knowledge of the land and its harvests is tied closely to identity and heritage. This section’s themes thus offer a closer look at how the knowledge of caring for the land and harvests is a way of feeling for the Pacific islanders. This ICH, in addition to coloring people’s interactions on the land and carrying expressions of respect, is a means of ensuring sustainability and prosperity.\nPacific islanders depend largely on the land and their harvests from it for their survival, but these also hold deeper meaning for life. To the people of Vanuatu, for instance, laplap soso'ur is more than an edible delicacy: it is a feature of their cultural identity and a means to bring people together across societal levels. Similarly, in Palau, the mesei taro fields are valuable property, but they are also much more in that these pieces of land are deeply connected to the identity of the people, particularly women, and figure prominently in the colorful oral histories of the Palauans. Both of these cases, along with the other themes in this section, reflect the profound value of ICH related to the Pacific islands and their harvests."

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