ALL
customs
ICH Elements 49
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TUNUK, noni tunuk, chapoti
A kind of round bread which is baked with flour, water, egg, salt, and yeast. Tunuk is special bread for wedding feast.
Tajikistan -
ATOLAI NASHOISTA
A kind of dish for breakfast. Nashoista is prepared from grain with milk.
Tajikistan -
GUNGINA
Gungina is a traditional spring dish prepared with wheat, onion, carrot, fresh herbs.
Tajikistan -
FARBECH, farbesh
Farbech also is a traditional spring dish prepared with wheat, onion, carrot, fresh herbs.
Tajikistan
ICH Materials 79
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FATIR fatiri jazzador, fatiri qat-qat
Technology of baking bread with flour, milk, oil, salt, and yeast. Fatir is special festive bread for celebrations. It is eat-en with qurutob, shurba and shakarob dishes as well.
Tajikistan -
NISHALLO, nishollo, nishavlo
A traditional sweetness of Tajiks similar to halva. It is prepared with white of egg, sugar and bekhi – a kind of plant. That is special sweet for Ramadan month and other celebrations.
Tajikistan
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Cultural Space of Boysun, Uzbekistan
Representative List of the Intangible Cultural Heritage of Humanity, 2008\nCultural space of Boysun was proclaimed a Masterpieces of the Oral and Intangible Cultural Heritage of Humanity in 2001 and inscribed onto the Representative List of Intangible Cultural Heritage of Humanity in 2008.This film contains information about the Boysun district’s nature and the cultural processes related to craftsmanship, folk performance, traditional medicine, and others.Strong aspiration to preserve traditional lifestyles of the local people was observed during filming process in 2016 and 2017. An example of this is the increasing number of followers of the folk-ethnographic ensemble called Boysun.
Uzbekistan 2017 -
Kin Pang Then Festival: Encompassing Past and Present
Kin Pang Then is a traditional ritual of the Tai ethnic group in the northwest region of Vietnam to welcome and thank the deity known as Then. In the ritual, Then comes down to grant blessings on villagers and heal those whose souls are sick. The beneficiaries of the ritual are obliged to participate in the next Kin Pang Then ritual. The whole process of greeting and sending off the deity is intended to bring harmony and unity to all community members who participate in and enjoy the ritual. \nThis video shows the spiritual life of the Tai people and a master performing the ritual to bring good luck and wellbeing to the local people.
Viet Nam 2019
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Visiting the Boysun District, a Representative Cultural SpaceNestled in the southeastern mountains of Uzbekistan, Boysun developed into a cultural hub over centuries, since the age of the ancient Silk Road. Given its long history and outside influence through the famed trade route, the region’s cultural heritage evolved to become as diverse as the flora and fauna that inhabit the region. As a way of celebrating the diverse cultural heritage that dates back to the pre-Islamic days, the Boysun Bahori Festival was first developed as an annual spring festival in the early 2000s, with some interruptions on certain years.\n\nUNESCO officially listed Boysun culture as a Masterpiece of Oral and Intangible Cultural Heritage, and in the following year, the first festival was held. April was chosen as the optimal time for the festival as Boysun is unusually pleasant at that time, with flowering fields and green mountains creating a perfect backdrop for a festive environment.\n\nThe locals set up a yurt camp that includes workshops and stages for ensembles to perform. In addition, they set up makeshift arenas for traditional sports like wrestling, horse-related sports, and other activities, such as tightrope walking and acrobatics.\n\nIn April 2019, with the support of the Uzbek Ministry of Culture to explain well-known cultural spaces that I wanted to visit for a long time, I went to Boysun to interview some of the locals. During these interviews, some interesting insights about cultural heritage in the Boysun area were uncovered. According to the local community, much of the younger generation, both male and female, have tendencies to pursue careers or education in larger cities. However, in spite of decreasing number of young generation, community people expressed their satisfaction with living in the heritage city. They appear proud of the many rituals and traditional games that have remained a part of daily life.\n\nSuch customary knowledge is in traditional carpet weaving, craftsmanship, games, and rituals, which are still a part of Boysun communities. Some youth activities include stick-tossing games that are similar to jachigi, a Korean children’s game and commonly played throughout the world. In Boysun, I interestingly noticed that some practices have been influenced more by Zoroastrianism than Islam.\n\nDuring my visit, many of community members were absent in the village to visit Termez to participate and observe the International Bakhshi Art Festival, which was held for first time in Uzbekistan. Nonetheless through my visit to this unique cultural place, I felt deep aspiration of the people for safeguarding their own culture and heritage inherited through generations.\n\nPhoto 1 : Boysun entrance ⓒ ICHCAP\nPhoto 2 : Local people in Boysun District ⓒ ICHCAP\nPhoto 3 : Interviewing locals in Boysun ⓒ ICHCAP\nPhoto 4 : Prayer hall in the trunk of a tree that is hundreds of years old ⓒ ICHCAP\nPhoto 5 : Overview of Boysun District (seen from the entrance hill) ⓒ ICHCAPYear2019NationUzbekistan
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TRADITIONAL KNOWLEDGE CONTAINED IN KIMJANG, THE ANCIENT PRACTICE OF KIMCHI MAKINGThe tradition of storing vegetables harvested in autumn to eat throughout the winter is an ancient practice on the Korean peninsula that can be traced back to the Neolithic era when agriculture began. When buried in the ground for storage, the portions of vegetables that contain moisture would retain their freshness within even as the outer portions dried up. However, this method had the drawback of rendering large portions of the vegetable inedible. This led to the method of drying vegetables under the shade for prolonged storage. However, this method could not preserve the original flavor of the vegetables. Generations of trial and error in search for a better method of preservation led to the discovery of pickling in salt water.Year2013NationSouth Korea