ALL
beverages
ICH Elements 6
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Turkish coffee culture and tradition
Turkish coffee culture and tradition goes back to the 16th century when coffee started to be served at coffeehouses in Istanbul. The tradition has two distinguished aspects which make its taste unique and provide means toward socialization. As a beverage Turkish coffee carries special preparation and brewing techniques. It is one of the oldest coffee making methods still in use. The traditional techniques used in preparing coffee led to development of special tools and silverware such as like the boiling pot (cezve), coffee cup (fincan), mortars which have artistic value. Turkish Coffee leaves a long lasting taste at someone’s palate due to its preparation techniques which require time and its freshness. It is softer, more aromatic and more concentrated than other types of coffee. It is easy to distinguish from other coffees with its aroma, ground and foam peculiar to it. Turkish Coffee is not only a beverage but also a communal practice that brings together cultural spaces, social values and beliefs within a context of socialization process. Its role socialization can be traced back to opening of the first coffeehouses with its noticeable decorations in Istanbul. Coffee houses were then, and still are the places where people drink coffee, converse, share news, read books and socialize. The tradition itself is a symbol of hospitality, friendship, delicacy, and entertainment. All these are reflected in the famous Turkish proverb “the memory of a cup of coffee lasts for forty years.” This saying represents how important and profound coffee is in Turkish culture.
Turkey 2013
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Kandakarlik (hammering and engraving on metal)
By the beginning of the 1970s the number of Kandakar masters and centers of engraving sharply reduced. Production of engraved items suspended in many centers of Uzbekistan. At present, however, centers of engraving are being revived and the system of apprenticeship is being re-introduced. Nowadays, the masters of traditional engraving work in such cities as Tashkent, Shakhrisabz, Qoqand, Ferghana, Bukhara and Khiva. Also a new phenomenon emerged, i.e. masters of engraving began to participate in designing the interiors of religious buildings (mosques, madrasahs), cafes and teahouses (which are usually designed in a traditional style). Changes are observed in the ornamental designing as well. For example, engravers try to improve further the designs of the items produced by them, by including new patterns and by applying the technique of incrustation with semi-precious stones. Within the framework of measures to create new jobs, develop tourism, promote small business and craft production, the state also pays attention to the development of this type of craft and art. This is manifested in tax preferences, the provision of free conditions and other innovations.
Uzbekistan -
Traditional knowledge related to making of cereal beverages - ‘Bozo’, ‘Jarma’, ‘Maksym’
‘Bozo’ is a favorite beverage of the Kyrgyz. Usually, it is made from ground wheat, barley or corn. The basis of bozo is ‘ugut’ (malt). It is made from wheat, sometimes from a mixture of wheat with barley or millet. Preparation of bozo contains three stages. Firstly, ground cereal is poured with warm water and added some leaven. Then it is left to ferment in a warm place for a day. The second stage contains the process of cooking the fermented mass adding boiling water, constantly stirring during one or two hours. In the last stage, ‘ugut’, a bit of flour and leaven is added to the cooled mass, which is left in a warm place for a day. After the fermentation, the mass is diluted with water and filtered. ‘Jarma’ is an ancient beverage drank as a refreshing drink. It is thick and calorie-rich so that it is as good as food. People take it with them when going out to work on the fields. It is easy to make and both adults and children drink it with pleasure. Jarma is made out of talkan. Talkan is coarsely grinded barley or wheat. Barley or wheat is fried beforehand. After boiling enough talkan in water, jarma is cooled down. Then airan or grinded kurut is added. Jarma is made all year around either as a cold or hot dish or as a refreshing beverage. ‘Maksym’ is a traditional thick beverage, which is consumed in spring and summer seasons. It is very good for quenching thirst. It is also used as food, it is easy to make and nutritious. Farmers take it with them when going out to work in the fields. First, talkan is fried in a sheep fat until it turns golden-brown. The water is poured and boiled. Then, culture is added and is left for 7-8 hours for fermentation.
Kyrgyzstan -
Pham: The Local Yeast
Pham is a local yeast used to brew local Bhutanese beverage known as Ara. It is made of corn flours, husks (either maize or rice) and wild herbs known as Yangrim in local dialect. Yangrims are collected from forests and are considered a vital ingredient for yeast. They are of different types and most are climbers. Types of Yangrim. 1.\tRu-Yangrim (Eponymous: ru (tshangla) means climber): The skin of the herb is peeled, then chopped in desirable lengths to fit in the large mortar, which are later pound using the mortar and pestle. Then they are dried and stored for later use. 2.\tGowakhi or Gowa Rokpu Yangrim (local name) (Scientific name: Hedyotis scandens): Whole herbs are chopped to desirable lengths and then pound in mortar and pestle to make pastes. The pastes can be directly used with corn flour and husk to make the yeasts. The leftover pastes are heated in a pan to preserve the tastes and then dried to store for later use. 3.\tGonglam daza yangrim(local name) 4.\tKarbu shing (local name) leaves 5.\tPeach leaves. Gonglam Daza Yangrim, Karbu shing leaves and peach leaves are processed in a similar manner as Hedyotis scandens to make yeast. Of all the Yangrims, Ru-Yangrim is commonly used to make yeast as it gives a flavorsome or strong alcohol.
Bhutan
ICH Materials 34
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Customs associated with traditional milk beverages
Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.
Mongolia -
Customs associated with traditional milk beverages
Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.
Mongolia
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ICH Courier Vol.46 Traditional Performing Art to Greet the New Year
Communities in the Asia-Pacific region greet the New Year at different times depending on region and religion. Communities celebrate a new beginning with traditional songs and dances. This volume introduces traditional performing arts to celebrate the beginning of the New Year in Japan, Nepal, Micronesia, and Myanmar.
South Korea 2021 -
Silk Roads ICH Networking Program Report
This book contains the presentation and discussion of the above international conference in the form of an online strategic meeting with Webinar, and the first chapter contains webinar presentations on the theme of Life, Environment and Intangible Heritage of Silk Road. In addition, Chapter 2 contains rich examples of the diversity of intangible cultural heritage festivals, and chapters 3 and 4 contain network construction methods and presentations on joint cooperation projects through networks, respectively. In addition, a summary of each presentation and discussion on each topic were included, along with recommendations to create the Silk Road Intangible Heritage Network for 2021.
South Korea 2020
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Chak-Ka-Yer: Traditional Tug-of-War of ThailandChak-ka-yer is a Thai word similar in meaning to tug-of-war in western countries. It is one of the oldest folk team games in Thailand. Thai people across the country know chak-ka-yer, and many may have had some direct and indirect experience with this game, either as participants or observ-ers. Chak-ka-yer benefits Thai society in several ways. People use chak-ka-yer for fun, pleasure, recreation, and relaxation from their routine work. Chak-ka-yer is played between teams, groups, or communities to test their physical strength. The game does not focus on competition, team preparation, contest regulations, and championship, but rather on unity, friendship, morale, and incentive of communities. Chak-ka-yer as a game is related to thoughts, beliefs, customs, traditions, rituals, and values of the people in different areas. Chak-ka-yer is a high-level game of development and doesn’t focus on systematic contests; it has specific agency to respond to and has the team seriously trained and practiced to win the championship. Chak-ka-yer as a sport is left unmentioned in this article since it has become an international sport.Year2019NationJapan,Cambodia,South Korea,Philippines,Ukraine,Viet Nam
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Colorful Dancers of YapPeople have lived on the small atolls that make up the Central Caroline Islands, now part of the Federated States of Micronesia, for over a thousand years. Micronesia, as it is commonly referred to, is made up of four mountainous states: Kosrae, Pohnpei, Chuuk, and Yap, with hundreds of small raised coral atolls. Yap is considered still to retain much of its cultural heri\u0002tage. Life on these remote, outlying islands could for some, especially those from more developed countries, prove lonely and isolating, if not downright difficult. For one thing, the typical size of these atolls is around 2.6 square kilometers (1 square mile) with an average population of 200. Being sur\u0002rounded by the vast Pacific, they appear on maps as nothing more than tiny dots in the deep blue ocean.Year2021NationMicronesia