Materials
dried sour cheese
ICH Materials 9
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ICH Courier Vol.18 TRADITIONAL FERMENTED FOOD
ICH Courier is the quarterly magazine on ICH in the Asia-Pacific region issued by ICHCAP since 2009. Every issue has its own theme under the title of the Windows to ICH, and the theme of the Vol 18 is 'TRADITIONAL FERMENTED FOOD'.
South Korea 2013 -
2020 Intangible Cultural Heritage NGO’s Strategy in Achieving Sustainable Development: Goal 2. Zero Hunger
"“Intangible Cultural Heritage NGO’s Strategy in Achieving Sustainable Development: Goal 2. Zero Hunger” is the 3rd outcome of ICHCAP’s Project PINA, or Project Promoting ICH Safeguarding Activities of NGOs in the Asia-Pacific Region.\n\nThis book is a collection of eight selected NGO activities on ICH that are vital to achieving food security from six countries namely, Bangladesh, India, Indonesia, Nepal, Tajikistan, and Viet Nam. It provides an opportunity to look into community-based NGO activities and experience that greatly contribute to the promotion of local communities’ welfare by revitalizing and transmitting ICH. Significantly, their approach emphasizes the relationship between ICH and SDG 2: Zero Hunger through their projects on food security and improved nutrition, and sustainable agriculture.\n\nICHCAP hopes that local, regional, and global public awareness about NGOs and their ICH safeguarding activities in the Asia-Pacific region will be substantially raised by this book."
South Korea 2020 -
INTANGIBLE CULTURAL HERITAGE OF THE MONGOLS
The creation of this reference book, “The Intangible Cultural Heritage of the Mongols” sticks to the vision, principle and classifications of the UNESCO Convention of the ICH. This book consists of five chapters, each dealing with a domain of the ICH and explaining every episode. The national language and dialect, romantic oral literature, folk knowledge, wisdom and method, tangible art, delicately inventive and traditionally undying crafts, folk art, national toys and games, human feelings, decencies, solemn ceremonies and festivities of Mongolia are inexhaustibly rich sources and have subtle differences in nuance.
Mongolia 2010 -
Intangible Cultural Heritage in Tajikistan
This Promotional book is a result of researches done by researchers of the Research Institute of Culture and Information and it was published by finance assistance of the International Information and Networking Center for Intangible Cultural Heritage in the Asia-Pacific Region under auspices of UNESCO (ICHCAP). The Promotional book contains of elements of the Intangible Cultural Heritage of Tajiks described in seven chapters with fresh and colorful illustrations.
Tajikistan 2017
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Traditional Food in SyriaLong 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.Year2019NationSouth Korea
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Traditional Dairy Products: KurutIn 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.Year2022NationKyrgyzstan