Silambam, a martial art originating from Tamil Nadu, South India, that focuses on stick twirling is one of many Indian traditional arts that have survived through the periods of Ancient India, Medieval India, and Modern India, including the British colonial era. It remained alive in other countries as well, including Sri Lanka, Myanmar, Malaysia, and Singapore. Silambam is an ancient Tamil martial art that carries many Tamil cultural values in its training and also during the transmission of the art from master to students.\nAncient Silambam’s cultural heritage and knowledge survived thousands of years through transmission to many generations, but the art is currently facing extinction. This drastic change is due to contemporary Silambam practitioners forgoing the values of the art and adopting elements of other martial art cultures, introducing new traditions such as belt grading systems, becoming more competition focused, and so on. The martial art with these newly adapted elements has been categorized as Sports Silambam. Many new Silambam organizations have been registered and even masters who have coached traditional Silambam are adopting these changes to train students toward success in competitions. Meanwhile, competition organizers offer handsome rewards to the winners in order to entice many young students to learn Sports Silambam. By focusing on the new approach geared toward competition, Sports Silambam masters fail to preserve the original combat techniques and cultural heritage values of authentic Silambam arts. While Sports Silambam is heavily and widely promoted, authentic Silambam masters and practitioners are struggling and facing hurdles to safeguard the intangible cultural heritage (ICH) of this particular ancient Silambam. Adding to the obstacles is the issue of finding the right disciples to ensure the knowledge is transferred to the next generations in the current era of mushrooming globalization.

Textile printing is the process of printing flowers, ornaments on cotton or silk fabric (chitgarlik) by hand using carved wooden stamps. This applied art has existed in Central Asia since ancient times and stems from the region’s cultural and commercial interaction. The art of textile block printing traveled along the Silk Road and flourished in the villages and towns of Central Asia.

Central Asia is a region that has served as the centre of social and economic, in particular cultural interrelations of East and West. The nations of this region have a rich cultural heritage and ancient traditions like any nation in the world. The nations of Central Asia - Mongolia, Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan and Tajikistan – make up a unified cultural space, defined by great grassland steppes and famous mountains, nomadic culture and common history, relics and traditions. Throughout this region we find petroglyphs, keregsur, steles, ruins and other monuments attesting to the mingling of peoples in the Central Asian steppe since prehistory. The territory of our own nation, Mongolia, has indeed been the centre several nomadic empires at various stages in history, established by different peoples of Central Asia sharing a similar cultural origin – Hunnu, Khitan, Turks, Uighurs, Kyrgyz and Mongols.

"Leonese wrestling, aluches or luches, is a traditional wrestling style practiced in the province of León (Autonomous Community of Castile and León, Spain). With an area of 6,016 square miles (15,581 km2) and a population of around 460,000, León is located in the northwest interior of the country and has a great diversity of landscapes. This includes the Cantabrian Mountains, the Galician Massif, the lowland of El Bierzo, and a plateau or Meseta Central. It was part of the Kingdom of León (910–1230), where in 1188 the first parliamentary system in Europe was established (UNESCO, 2013). Two main, historical paths cross the province, the Ruta de la Plata (Silver Way), from north to south, and the Camino de Santiago – Camino Francés (Way of St. James – French Way), from east to west. These pilgrimage and trade routes were important elements for the transmission of cultural practices, ideas, or artifacts, from which Leonese culture benefited.\nLeonese wrestling, in particular, is rooted in the northeast of the province. It includes two mountainous areas (Central Mountain and Eastern Mountain, both part of the Cantabrian Mountains) and the adjacent flat lands, comprising several districts and the provincial capital—the city of León. In total, this represents approximately 35% of the territory of the province. However, only two zones are mentioned with regard to Leonese wrestling: Montaña (Mountain), which includes all the territory to the north of the León–Bilbao railroad, and Ribera (Bank), to the south of said railroad. Traditionally, bouts between the most prominent Montaña and Rivera wrestlers were followed by the"

Palov, a tasty rice dish that incorporates meat, onions, carrots, herbs, and spices, comes standard on Uzbek menus. Prepared throughout Uzbekistan as an everyday meal, palov also has an important presence during festive events and rituals.

This article contains a brief summary of the major traditional wrestling styles that have been preserved by local populations in Central Asia, namely Turkmen goresh; Tajik gushtingiri; Uzbek kurash; Kazakh kuresi, and Balban kurosh. Each of these sports are considered as traditional wrestling styles, recognized at national level, while some of them have gained popularity at international level. Promotion of such national sports provides an opportunity to share national values and highlight national identity through intangible cultural heritage (ICH).

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.

Every nation has its comfort and social foods. Dishes play an influential role as a social object that interacts with people at the table. These recipes are more than just something to eat.\n\nAbgoosht or dizi is a unique, national, and comfort course in Persia. Relatively new, but shows the best of the culinary art in this land. In a word, abgoosht means meat and stock and is the general name for the mixture of meat, legumes, vegetables, and herbs with its own traditional eating habits, tools, side dishes, drinks, and even special dessert. It’s Persian folklore eating habits and a meal prescribed to cure illness.\n\nAbgoosht is a new dish in the Persian kitchen, but it descends from the mighty Safavid kitchen. Cooking a fine cut of lamb with spices between four to six and even ten hours is a subtle oriental cooking technique. The key to a good abgoosht is not losing any water during cooking so, chefs use many methods to keep the moisture locked into the pot. There are around eighty well-known types of this food in Persia, and the ingredients vary from region to region. Ingredients vary, even seasonal, and it follows today guidelines of sustainable food eating habits, and the meat can be substituted with the goat, veal, mutton, chicken, duck, etc.\n\nThis existing dish also has a special custom and tricky habit that would make this recipe even more interesting to try. First of all, you must strain the solid parts of the dish into a bowl and mash them with a mortar until it turns into a soft texture. The name of this part is Goosht-Koubideh eaten with warm oriental bread, herbs, and raw onion; the liquid portion is eaten with cracked and soaked bread like a soup. Abgoosht well developed after the Persian famines to not lose even one calorie of ingredients. So, when the “Goosht-Koubideh” is leftover, some cooks mixed it with eggs and fried the dough in a shallow pan to preserve the food even longer.\n\nSome unique Persian side dishes make the taste unforgettable, side dishes like torshi (pickled vegetables), fresh herbs (mostly reddish and basil), strained yogurt with shallots, etc. Dizi, is accompanied with a drink, a fermented savory yogurt-based beverage usually mixed with dried herbs like thyme or mint. And as the last course of the meal, it’s tradition to have a cup of hot black tea served with rock candy or some other Persian sweets to make the pleasure of trying a rich and nutritious Persian meal.\n\nAbgoosht is one of the most famous Persian dishes among the people, and it is enjoyed on busy days for lunch or after work. There are places around the bazaars in big cities that only serve dizi; these establishments are called dizi-sara (the house of dizi). People get together on big social tables, the floor, or even on beds in restaurants to enjoy this hearty meal.\n\nIn the past, four or even eight people shared a big pot of dizi without knowing each other, and that was a fun way to talk about politics, society, and work. Dizi is also served in ghahve-khane (coffee house) as a lunch that ends with two or three cups of tea with hookah for smoking as a dessert and listening to some ancient folklore narrations from the famous Shahnameh.\n\nThe name of ‘dizi’ itself reflects the pot that the food is cooked in. In Khorasan, artisans make dizi pots from unique stones that keep the heat long and effectively, which is it is one of the best pots for making dizi. The food is traditionally eaten on holiday lunches with the whole family gathered in elders’ houses. It is a social recipe that brings family members together around the table.\n\nYou can have dizi in many other countries around Persia, as culinary cultures with varied recipes have inherited it. Dizi traveled to many neighboring countries and mixed with their own kitchen. Piti is a kind of abgoosht famous in south Caucasian countries like Azerbaijan and parts of Georgia. Also, Iraqi people enjoy tashreeb, the same cooking pattern of dizi making and eating that assimilated in Iraqi culinary traditions.\n\nPhoto : Dizi feast © Mohammad Shirkavand