At altitudes of 3,525 and 2,973 meters, the Merak and Sakteng communities, respectively, are two separate settlements, yet because of their identical culture and traditions, people tend to refer to these communities as a single entity, as one village. The two settlements are separated by a high pass called Nyak-cung La, and traversing this land involves a strenuous day-long trek between these two settlements. The people of these settlements are believed to have migrated from Tshona to Tibet in the fourteenth century, led by ’Lama Jarepa. Ever since their arrival, they have been wearing distinct dress and speaking a unique language, and they have become accustomed to the lifestyle associated with inhabiting the higher altitudes of eastern Bhutan and living as nomads.

The food we eat is an important part of culture. It is also an expression of community identity. As American folklorist Millie Rahn writes, The kitchen, historically, is the place where families gather and where the everyday and the ceremonial meet and overlap. Here families interact and share private traditions, expressing identity through their food to each other and to the world. Creativity is alive in this space, from daily mealtimes to more elaborate feasts that mark rites of passage, religious and secular holidays, and other special events. This is where knowledge is passed on, from traditional ways of preparing and using various ingredients, implements, tools, and techniques to legends, stories, anecdotes, and cultural exchanges that have become part of familial and regional folklife. We all eat, and associate different layers of cultural meaning to the food we consume. Explorations of food, then, can be an easy conduit into the complex world of intangible cultural heritage. This article gives several examples from the safeguarding initiatives of the Heritage Foundation of Newfoundland and Labrador that have used foodways as a means to get people thinking about, and engaged with, concepts of cultural transmission and heritage conservation.

From 1990 to 2010, as an ethnologist devoted to the process of heritagemaking, I investigated Alpine communities and their strategies in facing a changing world. In an historical perspective, my eldwork has been oriented to making memories and the ways they worked as strategies of resistance in facing the many uncertainties of the future (Certeau 1990).

Traditional food systems of native peoples around the world are critical to cultural identity and customs as well as to the continuation of biological genetic diversity. However, such traditional cuisines are becoming increasingly vulnerable due to the advent of global food systems, agroindustry, and changing lifestyles as well as to shifting preferences and ignorance of original ingredients. Furthermore, territorial transformations and distancing from ancestral lands have led to the loss of knowledge regarding the benefits of diverse ecosystems and their natural resources.

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 the traditional food system of the Kyrgyz, among the products available to the general population were milk and dairy products. Dairy food among the Kyrgyz was very diverse, similar to that of the peoples of wider Central Asia, Altai, and South Siberia. The Kyrgyz used sheep, cow, and mare’s milk, and to a lesser extent that of goats and camels. The people of the inner Tien Shan, Alai, and Pamir mountainous areas also used yak milk, notable for its high fat content. The Kyrgyz made limited use of whole milk—it was given to children, and indeed is still given to children, mixed with various types of cottage cheese, sometimes for medicinal and nutritional purposes.

The festival of Diwali in India is celebrated by different communities in different ways, performing different rituals. It is a festival of lights celebrated by Hindus, Jains, and Sikhs, and usually lasts for five days.\nThe Sindhi community in India celebrates Diwali for just three days. One of the distinctive features of their celebration is the worshipping of a haatdi. Haatdi is also worshipped by a few Gujarati communities.\n“Haatdi” comes from the word haat and symbolizes a shop. People worship it mainly to invoke the blessings of Lakshmi (the goddess of abundance and auspiciousness) for work or business, praying for their business to prosper. A haatdi is a colorful representation of a shop. There are some who believe it used to represent the male members of the family who were the breadwinners. The number of haatdis bought was equal to the number of male members in the family, with one being for the female child. Nowadays they are usually bought in pairs of two, four, six. After Diwali, the haatdi is immersed in water.\nThe making of clay haatdi begins on the day of Ganesh Chaturthi, which is regarded as auspicious and usually falls in August or September. The people of a particular community in Ahmedabad are involved in the making of haatdis, with the whole family taking part. They even travel out of Gujarat to states like Maharashtra to make and sell their wares. Haatdis are made and sold until Kaali Chaudas (the second day of the five-day festival of Diwali).\nA demonstration of the process of making a haatdi was given by Mr. Chaturbhai, Mr. Varshrambhai, Mr. Bharatbhai, and their families at their place in the lane opposite APS International School in Ahmedabad. Even I enjoyed trying my hand at making a haatdi during this experience organized by India Heritage Walks and led by Mr. Keyur Shah.

Food, together with its preparation, cooking, sharing, and consumption, is now considered a form of cultural heritage (Brulotte, 2016). Traditional cuisine is passed down from generation to generation and is often an expression of cultural identity of communities. For example, sometimes the only thing migrants carry with them is the food of their countries, and cooking traditional food is a way to preserve their culture outside their place of birth. It is not surprising that today, food is receiving special attention from governmental organizations with the aim of preserving historical roots and cultural identication, providing food as close as possible to the farms of production and addressing health problems such as reducing obesity and\nunbalanced nutrition.

The Rom Dance is a prominent cultural heritage originating from Ambrym Island in the Vanuatu archipelago. Ole in the Ambrym vernacular language refers to dance performances in which participants wear a rom mask. The rom, which is the mask itself, is a simpler version of the Banks Islands’ tamate mask, but it looks more similar to South Malekula masks.

The Azerbaijani Carpet Makers Union (ACMU), founded in January 2010, is a voluntary self-governmental public association of citizens rallied to support Azerbaijani carpet weaving.The ACMU seeks to promote a revival of the powerful spiritual heritage of carpets, the national traditions of the Azerbaijani people, a consolidation of the creative potential of seen figures of society and culture, support for talented children and youth, and creative carpet dynasties. The purpose of the ACMU is also to convey objective information about the unique national culture, rich historical heritage, and diversity of the carpet art of Azerbaijan to the international community.

The Azerbaijani Carpet Makers Union (ACMU), founded in January 2010, is a voluntary self-governmental public association of citizens rallied to support Azerbaijani carpet weaving. The ACMU seeks to promote a revival of the powerful spiritual heritage of carpets, the national traditions of the Azerbaijani people, a consolidation of the creative potential of seen figures of society and culture, support for talented children and youth, and creative carpet dynasties. The purpose of the ACMU is also to convey objective information about the unique national culture, rich historical heritage, and diversity of the carpet art of Azerbaijan to the international community.

The Pacific is known for its lush surroundings, white sandy beaches, deep blue ocean, acres and acres of land, friendly people, and mouth-watering delicacies. Fiji is no exception to this.