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.

The term pastellessa represents an extraordinary combination of food, culture, music, and folklore, an expression of the people of Macerata Campania. It’s a term with a very rich history and tradition, relating to the celebration of a religious event: the Feast of Sant’Antuono (St. Anthony the Abbot).

The current topic of this conference is not very well studied in the Philippines. The word –shamanism- is regarded as an arbitrary umbrella-catch-all term for lack of something better because what it refers to in the Philippines is a far ranging set of practices, belief and value systems that are very specific. It is with some trepidation that these sets of practices, beliefs and value systems may not at all fit into the north-Asian concept of Shamanism, especially with reference to the structure and social organization. The latest local term used is –pagdidiwata – referring to the rituals invoking spiritual beings (diwata). The other terms used\nare bunung, baki, pagaanito, alisig, and many others depending on the culture of the some 80 different major ethno-linguistic groups in the country. Common to all is the belief in the existence of a spirit world to which the world of people should relate, through the medium of ritual specialists. There are differences, however, in the structure and social organization in the social behavior related to ethnic practice.

This paper presents UNESCO’s approaches and activities under two functions: 1) the standard‐setting function, which is mostly carried out at headquarters level through intergovernmental committees and in close collaboration with Member States; and 2) the “laboratory of ideas” function, which is implemented at the national level by UNESCO field offices. Capacity building, at both the institutional and individual levels, is a major focus that is integrated throughout all our work.

One of the brightest folk festivities, is the Navruz spring holiday festival. Navruz, celebrated on 21 March symbolizes the universal date of birth, for when the departure of winter and arrival of spring was interpreted as the rebirth of nature. Its origin is connected to ancient astronomical observations which are based on solar and stellar motion as well as the motion of the moon. Ideas of peace, solidarity, prosperity, and mercifulness are reflected in each festive Navruz ritual.

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).

Water bodies in the mountainous and coastal regions of Azerbaijan, including rivers, lakes, springs, and waterfalls, host many cultural ecosystems. These have led to both tangible and intangible cultural heritage creation and contain a perfect level of human–nature relations. Climate change is a complex phenomenon that is affecting all areas of human life, including \nwater-related ICH. Its effects cause existing traditions, knowledge, and skills to be gradually abandoned and forgotten, which in turn leads to the disappearance of ICH. Global climate change also affects employment among the population in other areas, such as agriculture and reduces traditional incomes. This leads to the gradual migration of the rural population to urban areas and, as a result, the loss of traditions related to intangible cultural values.

This networking program is based on experiences and achievements obtained from the collaborative work of UNESCO-ICHCAP in the living heritage field in Central Asia over the last decade.\n\nFor reference, the networking program comes on the heels of a three-party MoU signed by ICHCAP and organizations in Uzbekistan in 2019 and was followed by a Central Asia network meeting in Kazakhstan in 2019. In 2020, ICHCAP in cooperation with International Institute for Central Asian Studies (IICAS), conducted a survey project about ICH festivals along the Silk Roads, particularly with countries along the steppe route. Regarding the survey result, ICHCAP, IICAS and Korea-Central Asia Cooperation Forum Secretariat of the Korea Foundation (KF) held an online webinar and a strategic meeting to consider the need for realizing the multilateral values of Silk Roads-related cooperation

“A man in Pamir, from birth to death, is accompa- nied by all sorts of family and everyday rites and customs. In many traditions, including the prepa- ration and use of food, traces of deep geographical and climatic isolation are clearly visible.The Pamir highlanders who lived in closeness with their nature had a great culture, rich in traditions, cults, customs which created humane framework of actions in relation to wildlife. Cultural values and practices re- lated to caring for nature at the same time supported the life of the mountain peoples. This culture has become the main priority for the effective,reasonable and rational use of wildlife resources.Such behavior not only contributed to the survival of the mountain population in the most severe climatic conditions, but also became the main factor in the conservation of wild fauna and flora.

Traditional treatment methods and folk remedies are used in Turkey for treating diseases, besides modern medicine. Applications within traditional treatment methods are mostly related to food and drinks. \nFolk remedies are prepared from the roots, leaves, flowers and seeds of various plants including nettle, hibiscus, nigella, harmal, and camomile. Besides folk remedies, food eaten to maintain a healthy body and to treat diseases are a crucial part of traditional treatment methods. For example, colloquially, dead nettle is recommended to be eaten at least once in a year for healing. It is believed that trotter or calf bone which is boiled for hours is healing for broken bones. In making of these soups, garlic, which is essential in folk remedy is widely used. \n\nAccording to the data gathered from the field research I’ve carried out in various areas and with various groups in Turkey and my obser-vations from this field research, communities have a shared and strong belief that some meals have healing effects in puerperal period. In this special period, folk remedy which encourages the use of specific food as treatment is used. Current practices in folk remedy are transferred from generation to generation by midwives and mothers. In this article, I want to explore the foods which are believed to have remedial proper-ties during puerperal period and also are described as a prominent part of themselves by culture bearers.

Nauryz is the first day of the new year according to the solar calendar in many Turkic cultures and symbolizes the renewal of nature associated with the cult of fertility. Nauryz unites people around traditional values. Before the holiday, it is necessary to pay off debts, forgive each other’s offenses, tidy up the house, prepare refreshments, clean the springs, and plant trees. All people are in a hurry to congratulate relatives, friends, colleagues, and neighbors; they smile and say warm words when meeting people by chance as well as invite them over and sit down at a dastarkhan, which has a round shape like a table many more people can fit around than from behind a rectangular one. This shows the original hospitality and kindliness of Kazakhs.\n\nLegends Associated with the Name of Nauryz Holiday\nAccording to one legend, Nauryz is the name of the ancestor of Kazakhs, he did not have children. Before his death, Nauryz turned to Abdraim (the prophet) with words of regret that he had no one to leave his name. To preserve the name of the old man, Abdraim gave the name to Nauryz-kozhe. Nauryz is the birthday and death of this old man. On this day they prepare a sacrificial meal, read prayers from the Koran in memory of their ancestors. According to another version, Nauryz is the name of a beggar. Before his death, he turned to the old people with the words that he had no one to leave his name. Old people promised to cook Nauryz-kozhe annually and read prayers from the Koran in memory of him.\n\nHoliday Symbols\nThe white color on the dastarkhan is a symbol of contentment, welfare, and prosperity. Therefore, its mandatory attributes are: koumiss, kurt, cottage cheese—livestock products.\n\nThe most indispensable thing in Nauryz is the presence of a traditional dish—nauryz-kozhe on each holiday table. Kazakhs believe that in Nauryz you need to eat this dish to e fulfilled and then the year will pass in abundance. Nauryz-kozhe is a nourishing and rich soup prepared from seven ingredients: meat, water, flour, butter, millet (can be replaced with rice or corn), salt, and milk. Each component of the dish symbolizes one of the seven vital principles: growth, luck, happiness, wealth, health, wisdom, and the patronage of heaven. Nauryz is generally full of symbols. At the celebration of Nauryz the presence of the number seven was obligatory for Kazakhs, which represent seven days of the week, units of time of universal eternity: seven cups were placed before the elders with a nauryz-kozhe drink made from seven varieties of seven types of cereals.\n\nAmusements\nThe celebration of Nauryz has always been accompanied by mass games, traditional horse racing and amusements. Improvised contests of wit poets (akyns) take place in Nauryz, the holiday is not without national competitions among which the kazaksha kures national wrestling, the game of logic called toguz kumalak and of course kyz-ku and baiga horse games. Actors play theatrical performances right on the streets. Another ancient tradition of Nauryz celebrating revered to this day is called altybakan when girls and boys come together to chat and ride on a swing.\n\nAll people, regardless of gender, age, and communal affiliation are released from everyday duties and take part in fun and games on equal terms. The day ends with a performance where two akyns in poetic form competed in songs. Their competitions stopped when the sun goes down over the horizon, when good conquers evil. Then they make a fire, and people with torches light them up from go around all the neighborhoods of the village, singing and dancing, thereby completing the festival of spring renewal and the equinox.\n\nNauryz was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2016.\n\nPhoto : Nauryz © Nazym Malibayeva

Food does not only tell the stories of its ingredients, preparation process and taste but also geography, climate, lifestyle and people of the origin of the food. Food helps us to be familiar with the people and the culture, even though we have never visited the place. Besides visiting new places and seeing wonderful things, trying new food is also one of the main objectives of travel.\n\nNepal has several ethnic communities living in varying climate. From the flat land of Terai in the south to the high Himalayan range there are many valleys and hills in between. These changing landscapes do not only have diverse communities but also diverse flora and climate, which resulted in the diverse food cuisine. The two neighboring nations China and India have also equally helped in adding the food diversity.\n\nThe climate diversity does not only influence on the growth of food verities but also in its preservation and cuisines. To preserve the food for the whole year, many communities use to dry meat and vegetables as well as ferment them. The tradition to use dry green leafy during the off-season was a norm. During monsoon season these leafy vegetable could not grow so they were dried during the winter. Chilies, garlic, vegetables, meat and fish are used to be dried and also ferment vegetables including bamboo shoot. Different ethnic communites use varieties of dry vegetables and dry meat in their cuisines.\n\nWith the change of location within Nepal, food taste also changes. Along with the changing seasons and festivities the specialty of food also changes. Every ethnic community has their own special food for their special festivals. So all around the year people eat different verities of food depending on the festival they are celebrating and the geographical locations.\n\nEven many Nepali are not aware of diverse food cultures of Nepal. Despite diversity, there is very few ethnic food culture which are popular among Nepali and tourist. The food culture is known due to the commercialization of food due to restaurants and street food culture. Newa cuisines from Kathmandu Valley, Thakali food from western Nepal is now very well known in Nepal and abroad. There are many restaurants and local food with these food cuisines. The popularity of these foods has also helped in the recognition of food related cultures.\n\nWhile there are many ethnic communities whose food culture has not been explored well. Due to lack of recognition many ethnic cuisines are also misinterpreted. One of such example is of Tharu communities. They are the indigenous communites of southern Nepal in Terai. Traditionally they depend on forest for their food and many of their food still comes from forest. One of the delicacies is ghonghi, which are mud-water snails found in paddy field and streams. These snails are cooked with spices after cleaning and boiling.\n\nDue to lack of knowledge of food culture, people form Tharu communities are teased as the people who eat snails. There is now need promote the food which are under represented. Some Tharu restaurants have opened up in cities that are helping to promote the food culture.\n\nGastronomy of Nepal is very diverse as its culture. There are still many cultures within Nepal that need to be explored for its food culture.\n\nPicture 1: Dry fishes, fermented bamboo being displayed in shop of Kathmandu © MONALISA MAHARJAN\nPicture 2: Ghonghi, snails a delicacy of Tharu community © MONALISA MAHARJAN\nPicture 3: People enjoying traditional drink aila during the festival in Kathmandu Valley © MONALISA MAHARJAN\nPicture 4: Yomari, a traditional dish made from rice flour with fillings of jaggery and sesame seeds © MONALISA MAHARJAN