Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.

Representative List of the Intangible Cultural Heritage of Humanity, 2016\n" Palov Culture and Traditions was inscribed onto the Representative List of Intangible Cultural Heritage of Humanity in 2016. Uzbek lifestyle is mainly connected with palov (osh) among all other meals. Palov is cooked in a ceremony conducted on the birth in the family and in all ceremonies conducted during a person’s entire life. Even in death ceremonies, palov is cooked to remember the deceased. Based on these traditions we can say that Uzbek palov brings family members, relatives, neighbors, colleagues, and friends closer.\n\nThe social significance of palov is highlighted in the current film with the help of cadres about palov preparation and consumption. Starting from purchasing ingredients, preparing, and consuming palov, the film documents the entire process as well as the conversations among the people making palov"

▶ Play Video 1. The World of a Maguindanao Virtuoso: This episode was first aired on Filipino television on August 18, 1994. This episode has been modified from its original format.\n\nThe Maguindanao (Magindanaw, Maguindanaw, Magindanao, Maguindanaon, Magindanaoan, Mindanao) form one of the large ethnic groups of the country. Most of the members are concentrated in the municipalities of Dinaig, Datu Piang, Shariff Aguak, and Buluan, in the province of Maguindanao.\n\nConstant contact with the Spaniards led to naming the entire island after the Maguindanao. The people practice Islam; their culture and social structure are deeply tied to this eligion, forming a conformity without which the group would not have been able to resist the incursions of the Spanish conquistadores. One of the three Philippine sultanates is aguindanao. The Maguindanao sultanate at one period in history could claim ritual authority over southwestern Mindanao. Their socio-political system and the hierarchical structure of their society are complex and similar to that of the Sulu sultanate.\n\nThere are three royal houses: Maguindanaon in Sultan Kudarat, Buayan in Datu Piang, and Kabuntalan in Tumbao, all of which trace their lineage to Sharif Kabunsuan, one of the earliest Muslim missionaries, and Sultan Kudarat. Customary law (adat) is applied, embodied in oral traditions and in accordance with the Paluwaran code, which contains provisions for very aspect of life.\n\nThe culture is characteristically lowland with a special adaptation to marshland, and wet rice is the staple food. Arts and crafts are well developed, exhibiting sophistication in eaving. Through waste mold technology metalwork and with the double-bellows Malaysian forge, they produce a wide range of bronze artifacts including betel-nut boxes, gongs, knives, racelets, and even the Southeast Asian cannon, the lantaka. The lantaka is not used just in warfare, but also as a prestigious status symbol.\n\nTheir ornamental art employs very characteristic design motifs that show affinity with the rest of Southeast Asia while retaining a distinctive ethnic identity. Their musical nstruments include a unique crocodile-motif version of the ubiquitous two-stringed lute, the kutyapi; the kulintang, which comprises eight brass gongs of graduated sizes; and the very large and deep agong, as well as various drums and flutes. Their music is characterized by drone and permutation.

The hne or oboe- like wind instrument occupies a critical position in the Myanmar music troupe. It belongs to the group of wind instruments and can cover the chromatic scale. It is found portrayed on the wooden door of the northern building on the platform of Bagan's Shwezigon Zedi. There are two kinds of hne, the big and the small. The hne consists of five parts:\n1. Reed which is made of the leaf from the toddy palm;\n2. Mouth piece made of gold, silver, brass, bronze or steel\n3. Tube or body of wood from padauk, yindaik, pyinkado, teak\n4. Horn\n5. "dano" or "cheek- guard" made of metal which encircles the upper moulding of the body; it guards the cheek which swells when blowing.\nThe big hne is an essential instrument which is played pleasantly occasions such as the ploughing ceremony or royal regatta when it accompanies the big drum, the bjo, sidaw, boating song, yeginthan theme. The big hne plays mournfully on inauspicious occasions when lamentation is called for. It accompanies the braintaung (egret wing) theme. In earlier days the big hne was accompanied by two short drums and one vertical drum when propitiating the nats (spirits) with bpunza (drum food). The small hne is played briskly to accompany the pot-drum and dobat. Currently used is the hne which produces C sharp note when four holes are closed. The tones produced by the hne are;\n1. one hole closed for the fifth degree\n2. two hole closed for the sixth degree\n3. three hole closed for the seventh degree\n4. four hole closed for fundamental C\n5. five hole closed for the second degree\n6. six hole closed for the third degree\n7. seven hole closed for the fourth degree\nWhen all holes are open the tone produced is of the fourth degree.

▶ Play Video 4. A Sound for the Spirits The Buklog of the Subanons\nThis is a shortened version of the Travel Time episode “A Subanon Celebration,” which was first aired on Filipino television on March 21, 1996. This episode has been modified from its original format.\n\nAnimals were offered in the context of the Subanon cultural ritual.\n\nThe Subanon or Subanun people of the upstream may be found on the western Peninsula. The population core areas are in Katipunan. The known subgroups parallel the linguistic variations and micro-adaptations to social and physical environment and comprise: (1) Misamis, (2) Lapuyan, (3) Sindangan, (4) Tuboy, and (5) Salug.\n\nThe cultural and technological adaptation is upland riverine. They practice swidden cultivation on mountain slopes. The traditional settlement pattern is highly dispersed with a few residential structures on top of ridges near potable water sources. The houses are placed adjacent to cultivated fields. They favor locations near springs where water gushes out of rocks over contiguous to streams.\n\nRice is the preferred food crop, but fields are also rotated and intercropped, planted with corn, sweet potato, and cassava. Land problems and soil degradation have forced some of the people to recourse to wet rice agriculture where the topography allows. Metal craft and backstrap weaving are practiced. They have maintained trade with coastal peoples for centuries, as indicated by the presence of Asian stone and ceramic trade wares. Present-day Subanon are usually nonaggressive. There are indications that in the past, the people were required to provide a “soul companion” for an important deceased relative.\n\nUnique to the Subanon is their set of rituals, the buklog, the main feature of which is a huge dancing platform (buklogan). This structure is raised some 10 to 18 feet high and consists of a highly resilient platform supported at the corners by upright posts. A long pole is passed through the middle of the platform and extends upwards like a maypole. Below it is a short thick hollowed log that lies above a trench filled with empty jars functioning as resonating chambers. The pole rises and falls when dancers rhythmically bounce on the platform. The booming sound invites people to come and join in the ritual and festival. There is feasting, wining, and dancing lasting for days, with as many as two hundred people dancing on the buklogan continuously, day and night.\n\nThe ritual consists of a complex set of rites performed before the culminating event, usually near waterways, and which serve to propitiate spirits. The buklog is a prestige ritual that has a multitude of functions, such as celebrating well- being and a good harvest, and giving thanks to appease spirits after an illness. It may also honor personalities, welcome back homecomers, or praise a new timuay (leader). Finally, it is held to pay respects to the spirits of the dead, for the final sending of the spirit of the ancestor and the death anniversary of a grandparent.\n\nThe Subanen form a subgroup and are related to the Subanon but are concentrated in Siocon, Zamboanga del Norte.

Namaste! A legendary Lakhe is one of the cultural symbols of Newar indigenous community of Nepal. Its flamboyant mask dance performance is jubilant to watch during Newar festivals. A terrifying Lakhe however able to assimilate with local community and became a popular household name has certainly assure its existence. \n\nNash Puja Lakhe Prayer.\nAlso known as Royal Lakhe, Majipa Lakhe is brought out only in the month of September for the Indra Jatra Festival. Surrounded by lighted oil lamps, Lakhe mask is worshipped and offered variety of food items in the belief that Lakhe must be kept happy so it will provide blessings and protect villagers from outbreak of epidemic diseases.

Noken is a traditional handicraft of the communities across Papua Province, Indonesia. Noken is a knotted net or woven bag made from wood fiber of leaves. The original function of the large noken was carrying babies, though it evolved to be employed for many other uses such as carrying and storing farm produce, seafood catches, wood, and more. The small noken is used to carry personal effects such as food or books and for covering the wearer's head or body. The people of Papua typically learn to craft noken from their parents. All raw materials used for making noken are sourced naturally, imbuing noken with a sense of harmony with nature.

Fruit carving is one of Thailand’s traditional craft techniques. It originally began in the Sukhothai Kingdom but saw renewed interest through efforts made during the Rattanakosin Kingdom to rebuild and revive Ayutthaya culture, which further advanced carving techniques in the royal palace in Bangkok. However, this art was not limited to the upper class, but instead became shared as a way to decorate food in the everyday lives of ordinary people. \n\nToday, Thai fruit carving is being systematically developed and transmitted through its inclusion in the curriculum of accredited national educational institutes.

This video was taken as part of NGO Pasifika Renaissance’s efforts to document oral heritage of Sapwuahfik Atoll. It depicts a festive day on the occasion of the International Women’s Day, which was celebrated in a traditional manner, by welcoming those visiting Sapwuahfik islanders from the main island of Pohnpei. It includes footage of preparation of food and dance attire, ceremonial procession of a gift float and accompanying chant, and traditional dance on that day as well as recording of a historical song composed to commemorate WWII and a traditional sailing canoe.

Just like any other communities, the livelihood of Lhops also started with hunting and gathering activities. In the past, Lhops gathered wild edible plants like Burr (Kochu or Colocasia) or Lohbol (Tapoica), and hunted as well as fished. With the recent developments in the community, Lhops have adopted agriculture as their source of food and nutrition, and with the passage of time, agriculture has become a way of life for subsistence and commercial means.

“The Spirit of the Steppe: Mongolian Horse Culture” takes viewers on a powerful journey into the heart of Mongolia’s nomadic heritage—where horses are more than animals; they are partners in survival, symbols of strength, and spiritual companions.\n\nFor centuries, Mongolians have relied on horses for hunting, warfare, migration, transport, food, and drink. From galloping across the steppe to brewing healing mare’s milk (airag), horses are central to every aspect of nomadic life. Their unmatched endurance, compact build, and gentle temperament make Mongolian horses ideal for long rides, harsh climates, and riders of all ages.\n\nThis documentary explores how foals are trained from a young age, classified into herding, racing, catching, or event horses, and how they are selected for leadership based on traits like stamina, courage, and gait. Viewers will also discover Mongolia’s diverse horse breeds—like Galshar, Tesin Gol, and Darkhad—each adapted to different terrains, from desert to mountains.\n\nWith deep respect, herders care for their horses using centuries-old techniques such as acupuncture, moxibustion, and mindful riding practices. Tools like saddles, bridles, hobbles, and brushes are passed down through generations, and always stored in the honored western side of the ger.\n\nThe film also highlights horse-related rituals and songs, sung when milking mares, calming foals, or praising racehorses. These traditions, rich in emotion and wisdom, echo the unique bond between herder and horse—a bond built on trust, respect, and shared purpose.\n\nMongolian horses are not only fast and hardy—they’re loyal, intuitive, and capable of navigating home across vast distances. With each gallop, they carry the legacy of the steppe.

“Hakka” means “guest people” in Chinese. A group of Hakka settled in Mui Tsz Lam, a village in North-East New Territories in Hong Kong, in the 17th Century during the Qing Dynasty. \n\nThe Hakka are known for being hardworking and enduring. Since they farmed on less fertile terraces, their food grown is modest and practical. This culture is also reflected in festive foods like rice dumplings for the Tuen Ng Festival, also known as the Dragon Boat Festival.\n\nMaking and eating rice dumplings is an essential part of the Tuen Ng Festival. The festival is associated the patriotic poet and politician Qu Yuan in the 3rd Century BC, who committed suicide at the river. After his death, people made rice dumplings and threw them into the river and played drums on the dragon boat, hoping that the fish would not eat Qu Yuan’s body. \n\nAt present times, people still make rice dumplings every Tuen Ng festival as a tradition, with different recipes passed on in different areas. The Hakka recipe is modest and simple, which utilizes almost all home grown produce, which includes bamboo leaves, sticky rice, peanuts, shallots, and dried shrimp. After many years of desolation since the 1970s, Mui Tsz Lam villagers come back to their home village to make rice dumplings together for the first time.\n\nThe instructions to make a Hakka rice dumpling are as follows:\n1. Preparing ingredients:\nSoak bamboo leaves and sticky rice overnight, and dried shrimps for 15 minutes. When bamboo leaves are soft, clean and cut the top and bottom of bamboo leaves.\n2. Chopping and crushing:\nMince the soaked dried shrimps, shallots. Crush peanuts and remove skin.\n3. Frying the filling:\nFry the dried shrimps, shallots and peanuts, first separately then together. Set the filling aside.\n4. Wrapping the dumpling:\nWith 1 bamboo leaf, place a layer of stick rice and a layer of filling, then another layer of sticky rice. Cover the layers with the same piece of bamboo leaf. Turn the dumpling aside and use another piece of bamboo leaf to wrap the side. Do the same for the other side, and the dumpling should be completely wrapped by 3 bamboo leaves. Tie up the dumpling with strings or grass. \n5. Cooking: \nBoil the dumpling for 3 hours before eating.