The Maranao are a southern Philippine ethno-linguistic group living along the fringes of Lake Lanao in the Lanao provinces of Mindanao. The Maranao are best known for their love of beauty as shown in their ukil art, poetry—the epic Darangen, inscribed on the UNESCO Representative List—and the torogan, the grandest type of Philippine architecture.

Telugu language is the mother tongue for carriers and transmitters in safeguarding the Intangible Heritage of the Telugu people. We have come up with an interdisciplinary and innovative educational programming that safeguards our intangible heritage of over 53.6 million people in Andhra Pradesh (AP). Our higher educational programming cuts across the five domains delineated in the 2003 ICH Convention of UNESCO. It is an integral part of a systematic safeguarding plan that is unique. I will introduce the framework that enables us to bring together the teaching of intangible heritage in a linguistic environment through six tertiary educational institutions for the Telugu speaking people. I am responsible for the curricula, pedagogy, employment of carriers and transmitters as teachers and performance education in all the six colleges. \n\nWe also address the interface between intangible heritage and language through higher education. Moreover, I will also reflect on my own engagement as a carrier and transmitter of theatre traditions of the Telugu people. My conclusion would advocate that we need to think in new and innovative ways for safeguarding the rich diversity of the intangible heritage of humanity. Our innovative tertiary education programming provides a feasible role model.

Since 2014, NGOs has been playing an important, if not decisive, role in ICH safeguarding, and the UNESCO Convention 2003 was implemented in Ukraine. The development center “Democracy through Culture,” the independent think-and-do tank engaged in cultural policy issues, including cultural heritage, took a core part in preparing the periodic report of Ukraine on the implementation of the Convention 2003 (approved at the eleventh session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage in Addis Ababa, in 2016) and coordination of all stakeholders.

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.

From early on in her life, Shyam Badan Shrestha was an inquisitive child, always eager to learn new skills. She became a science teacher in 1968 and, as part of her extracurricular activities, she taught craft skills to the children. Browsing through the school library one day, Shyam stumbled on a macramé book and eventually taught herself to produce knot craft items. She later introduced the craft to the Nepalese marketplace after she left the teaching profession in 1980. Her continued interest in macramé blossomed into an enterprise, the Nepal Knotcraft Centre. Thanks to her passion, macramé became a popular craft in Kathmandu during that time.

‘Pinisi’, the popular appellation for the famed ‘Sulawesi schooner’, since about three decades became the very tag for Indonesia’s heritage of seafaring. However, it is not the rather tangible pinisi, but the sophisticated boatbuilding traditions of the Konjo shipwrights of the island of Sulawesi, the creators of these vessels, that in 2017 were inscribed in the list of Intangible Cultural Heritage of Humanity. Historically such ships were built in the villages of Lemo-Lemo, Ara and Bira; today, nearby Tana Beru, our World’s largest cluster of wooden shipyards, is the centre of the industry.

In the heart of the city of Pune, Western India, lies Kasba Peth (a “Peth” being a residential-cum-commercial ward), the oldest part of the city, established around 1,300 CE.1 Kasba Peth is a densely packed area with narrow streets, blocks of houses, and temples. Nestled deep in this Peth is Tambat Ali, an alley of coppersmiths in the local Marathi language, where at present around forty coppersmiths (known as tambats) beat malleable sheets of copper (tamba) into a variety of traditional and contemporary products.

"BeezBistar Foundation (BBF), a community action-based non-governmental organization, was formed in 2009 by development workers and researchers. “BeezBistar” means prosperity in life and peaceful and joyful relations between human beings and all other life-forms. BBF works with local communities, especially farmers, weavers, fishers, adivashi, dalit, and other marginalized and socially vulnerable people for a prosperous and healthy life. Its guiding ethical principles are non-discrimination on the grounds of caste, race, class, and gender. BBF believes in people’s capacity to transform their existing situation of poverty and become pros- perous through a mediated process of interdependent, collective, and community support and actions. The notion of BEEZ is grounded in the local and indigenous culture of the peoples of Bangladesh, as well as advanced by science and life-affirming knowledge and technologies."

Discourse about intangible cultural heritage is anchored on the question of memory, which has become a topic of great interest today not only within academia but also in popular culture. America’s newfound taste for cupcakes and macaroni and cheese, for instance, is not so much about society’s gastronomic craving for these foods, as it is about society’s craving for history and the comfort of things past. In essence, it is about restorative nostalgia and the memories that these foods evoke and make possible through the imaginary. Our preoccupation with memory and remembering, in large part, is driven by our recognition of the fragility of memory, a fragility that is underscored by this age of mass displacement in which we live. As the Iranian American writer Roya Hakakian notes in her recent memoir, “When you have been a refugee, abandoned all your loves and belongings, your memories become your belongings.” In a world where over 80 million people are currently forcibly displaced, amounting to one person being forcibly dislodged from his or her home and lifeways approximately every two seconds, dislocation, uprooting, and rupture are as much a facet of our lived experience as are connectivity and interdependence. Exilic condition is an unfortunate but undeniable feature of modernity.\nEven within living memory, Asia has had her share of tumultuous histories. Colonization, conflict, war, and other calamities have engendered mass dispersal. Over 2 million Vietnamese, Cambodians and Laotians fled their homelands in the aftermath of war, revolution and genocide, and many more Southeast Asians continue to be displaced in varied contexts and conditions as we speak. The genocide in Cambodia left deep wounds and ravaging effects on the cultural memories of the nation that is now bifurcated between Asia and the diaspora. Even without the trauma of war and mass atrocities, globalization, modernization, and urbanization have progressively divested traditional knowledge of its merits, and peripheralized certain memories into oblivion.

'Like this,’ the old woman says, raking her fingers through red lentils clouding a stream of bottled water. We’re crowded together in the kitchen of the guesthouse I am staying in—consisting of not much more than a single gas burner, a rice cooker, a table, and a shelf full of an array of spices—in a village on the outskirts of Kandy, Sri Lanka. While my hostess demonstrates how she makes the dahl, she feeds hungry travelers, and her daughter marinates chicken for a second curry. The way the pair dance through their routine tells me they’ve done this many times before, I imagine both in the presence of foreign guests as well as in the comfortable silence of private company.\n\nThe cooking lesson my hostess gave me years ago has evidently stuck with me in memory, and in practice, as I try my hand at the recipes, I was taught. The preparation of food, after all, is not just a duty performed by people out of necessity but also a ritual cherished across cultures. It can unite the members of a household, each individual playing a role in the making of a meal, from sourcing ingredients to cooking the dishes to laying the table. Though their responsibilities might differ from culture to culture, the collaborative element of preparing to eat together is one that can bind the women and the men, the young and the old, the past and the present.\n\nRecipes themselves are more often passed between generations hand to hand rather than neatly written on recipe cards, as grandmothers and grandfathers teach their young ones to simmer and season a dish to perfection. It’s a part oral tradition and, part ritual, and in this manner, tradition can be maintained, not just the combinations of ingredients that come together in proper proportions, but the act of making something together, whether as a family, community, or patchwork group of temporary visitors.\n\nThat tradition can then become characteristic of an entire region or country, as can any cultural craft. But culinary customs have exceptional quality, as the tradition can be intimately experienced by family members and foreigners alike. Anyone who participates in local cuisine is invited to taste the past and present of a people in a single bite. As traditional meals feed the bellies and satiate the souls of entire nations and their visitors, tradition is kept alive not only in the art of making the meal but in those it substantiates in both body and spirit. This is how heritage is kept alive; when it continues to nourish people.\n\nHeritage is also invited to take a seat at modern tables when the keepers of local traditions share the customs they’ve inherited. When foreigners, for instance, take the initiative to learn the ingredients, recipes, etiquette, and conversation that circulate the kitchen in a culture that is not their own and they are permitted to do so, they are offered a glimpse at so much more than just local cuisine. They are personally introduced to a custom that has preceded even grandmothers’ generations, one that remains alive thanks to the conscious dedication to tradition and its maintenance. In this process, which we may be privileged to take part in as we travel, intangible elements of cultural heritage are shared, rehearsed, and solidified. A magical merger can happen between local and foreign, and between ancestors and today is made possible.\n\nSo it’s no wonder that something more potent than curry spice lingers at the table in Sri Lanka after we have prepared dinner and sat together to eat. The simple act of cooking and sharing a meal carries far more weight than I then realized, although I could feel it; a sense of being tied together with not only the people in the room but with those who built this tradition so long ago. This invisible connection remains uncompromised by the limited language and experiences people of different walks of life are expected to have in common. And it’s a sentiment I encourage travelers to seek to experience anywhere they go, no matter how different and far-flung those corners of the globe might be. When we explore culinary traditions and local teachings, we approach the vast and various nuances that characterize culture and ultimately participating in the preservation of tradition.\n\nMore of Issabella’s work is available at museandwander.co.uk\n\nPhoto : Split Red Lentil Seeds Ready for Curry CC BY-SA 4.0 Sanjay Acharya

For thousands of years, Nowruz has been celebrated by the Persians. This ancient ceremony is celebrated every year on 1 Farvardin (the first month in Persian Calendar), roughly 20 April, to welcome the new year and the spring, which brings life back to Earth for a new beginning. However, preparations begin a few weeks before, and the actions and performances continue for almost two weeks.\n\nPreparing for New Spring\nNowruz preparations begin a few weeks prior to the new year, with a traditional spring cleaning called khaneh yekani. It is also customary to purchase new clothing for the family and maybe new furniture for the home as a way of welcoming the new year and spring.\n\nHaft Seen Table\nWhile preparing for Nowruz, the people create the Haft Seen Table, a special family activity that begins by spreading a special family cloth on a table and setting the table with the seven S (seen) items including:\n\nSumac: The crushed spice of berries for the sunrise and the spice of life\nSenjed: Sweet dry fruit of the lotus tree for love and affection\nSerkeh: Vinegar for patient and age\nSeeb: Apple for health and beauty\nSir: Garlic for good health\nSamanu: wheat pudding for fertility and sweetness of life\nSabzeh: sprouted wheat grass for rebirth and renewal of nature\nBesides these items, other symbolic items go on the Haft Seen Table, depending on the tradition of each family. For example, a mirror symbolizes a reflection on the past year, an orange in a bowl of water symbolizes Earth, colored eggs represent fertility, and coins for prosperity in the new year. Special flowers called Hyacinths symbolize spring, and candles radiate light and happiness. Families also put Qur’an or Shahnameh, an epic Persian story of colorful kings and princes written around 1000 CE by the great Persian poet, Ferdowsi.\n\nChahar Shanbe Suri\nIt is also a tradition to celebrate the last Wednesday of the old year, Chahar Shanbe Suri by lighting small bonfire in the streets and jump over the flame shouting “Zardie to az man, sorkhie man az to” which means “May my sickly pallor be yours and your red glow be mine” with which, the flame symbolically removes all the unpleasant and unwelcomed things of the previous year.\n\nQashoq Zani\nWhile others are jumping over the bonfire, others are busy performing Qashoq Zani, which is very much like Halloween. Children—with some of the adults—wander around the alleys making sounds by tapping a pan or pot to bring out the neighbors. The neighbors open their doors and give the children treats.\n\nFalgoosh\nA group of unmarried woman and teenagers huddled in the corners of dark alleys and stand falgoosh, listening to the conversations of passersby. The content of the first sentence of a conversation is regarded as an omen (fal) or portent for the future. This continues until there is no more wood to burn.\n\nTraditions\nIt is also a custom to make ash (a kind of soup) and serve it after the ceremony to end the Chahar Shanbe Suri program. After ending the ceremony, in a few days, all people around the country wait for the exact time of changing seasons, when the new year comes, the tahvil moment.\n\nThe Moment of Tahvil\nThe exact time of the new year is calculated by astrologists and occurs during the venereal equinox; this is tahvil. Throughout history, people have been informed when they hear “Haji Firooz” being sung. A special person crossing through their neighborhood and the singing and dancing would spread the news of Nowruz. He is dressed in a red satin outfit and has his face painted as a disguise. A few minutes left to tahvil, families and friends gather around the Haft Seen Table.\n\nTo Visit Elderly\nThe joyful moment of tahvil is delightful for people, and they want to share the good feeling with those beloved and close friends and relatives. The priority is to visit with the elderly on the new year, where they serve fruit, sweets, and nuts, and children receive small gifts or an amount of money called eidi from their grandparents. This is why children are so passionate for these visits. These visits continue depending on how busy the adults are or until the last day of the Nowruz holiday.\n\nSizdah Bedar\nOn 13 Farvardin, the last day of the Nowruz holiday, people will leave their places to spend the day in the countryside. It is called sizdah (thirteen) bedar (out) to accompany nature through the change of the seasons. They bring their sabzeh and get to tie grass and make wishes like making a wonderful spouse or wishing for money, and after that they throw it into running water.\n\nPhoto : Celebratory foods for Nowruz © Mohammad Shirkavand