ALL
food
ICH Elements 327
-
Oshi Palav, a traditional meal and its social and cultural contexts in Tajikistan
Oshi Palav (pilaf) is a kind of traditional meal of the Tajik people, which is prepared regularly at homes and in celebrations, rituals, gatherings. In dining rooms, national restaurants and tea-houses the Oshi Palav is everyday favourite meal of Tajik people. The Oshi Palav is prepared from carrot, rice, meat (beef, lamb, chicken), oil, onion and water in a big pot. For better flavor, cooks add some peas, saffron, garlic, caraway seeds, pepper and barberry. During the centuries Tajik people created different kinds of this meal, like "Oshi yak ba yak", "Palavi toki", "Oshi devzira", "Bedonapalav" and etc. up to 200 kinds of the element. In traditional Tajik culture there are many customs, rituals, celebrations and social gatherings dedicated specially to the element in which participate a big number of people, for example, the rituals "maslihat-oshi" (osh for advices), "sabzirezakunon" (cutting carrot rite), "oshi nahor" (morning osh), "oshi zanho" (osh for women), "oshi harifona" (osh of friends), "oshi gapkhuri" (osh with talking) and etc. The Oshi Palav in such gatherings and rituals brings people together and has the character of social integration and unity. People of Tajikistan recognize the Oshi Palav as a part of their traditional cultural heritage and call that as "King of meals". There are many stories, legends, folksongs, proverbs and other folklore texts regarding the element, which show the importance of the element among people. Also the element created many kinds of folk dance with plate, imitating the Oshi Palav cooking, which are played by folklore dance groups.
Tajikistan 2016 -
Lkhon Khol Wat Svay Andet
Having originated in bhani, a type of drama, mentioned in at least 10th century inscriptions of Cambodia, Lkhon Khol today is performed by males, wearing masks with the accompaniment of pin peat, a traditional orchestra, and melodious recitation. It performs only episodes from Reamker, a Cambodian version of the Indian Ramayana. Lkhon Khol Wat Svay Andet is distinct from the generic form because its specific aim is to propitiate Neak Ta (guardian spirits of a place and its people; in this case the community of Wat Svay Andet), and in so doing, protect and make prosperous the community, its lands and harvest. When Lkhon Khol is performed especially during a fixed date after the New Year, spirit mediums are presented to facilitate interaction between the Neak Ta, performers and villagers. Spirit mediums, who predict the situation for the upcoming year, attend the performance and become possessed by the Neak Ta and then might get on the stage. When the spirits are satisfied by the performance, villagers are blessed by them, and if not, dancers will stop; the music continues; and the audience will fall silent and carefully listen to the spirits. Then the episode must be performed again. nIn Wat Svay Andet, Lkhon Khol has such spiritual significance in the community that some Reamker characters have become local deities in themselves. For example, on the campus of the monastery, a shrine for Hanuman (Monkey General) locally called Lok Ta Kamheng is built and venerated. The mask for Tos Mok (Ravana, King of the Demons) also lives and is venerated in a spirit house at the home of the family that has danced that role for several generations. In addition to the intrinsic specificity of the Wat Svay Andet form, some external differences are noted, such as the fact that three of the key roles are not masked. In fact their faces are painted white, indicating that they are neither mortals nor gods. The costumes, which are very refined with magnificent embroidery, are also different especially from those of the Battambang Troupe. Melodies for recitations are also different and richer. nLkhon Khol Wat Svay Andet is not performed by professional artists, but by the villagers themselves, and they do not perform for money but for merits and their community’s well-being. Everyone in the community is obliged to contribute, either by direct participation in the performance or by sharing support, e.g. financial or labor. Even villagers, who have migrated for work, tend to come back for the ritual and believe that if they don’t come, they could be struck by illness or bad luck.
Cambodia 2018 -
Ramman, religious festival and ritual theatre of the Garhwal Himalayas, India
The Ramman is a form of traditional ritual theatre celebrated every year in the courtyard of the temple of Bhumiyal Devta situated in Saloor Dungra Village in Painkhanda valley of Chamoli district, Uttarakhand, India. The village deity of Saloor Dungra is Bhumichetrapal, also known as Bhumiyal Devta. Historical accounts of the preexisting tradition are available since 1911. In the Hindu month, Baisakh (April-May), on the sankranti day, Bhumiyal Devta comes out in a procession to the temple. On the second day of the festival, people offer hariyali (sprouted barley plants), to the deity, which has ecological reference. Every day, the Bhumiyal Devta takes a round of the village. The main components of the masked performance are as follows: ▶Celestial Aspect -Dance of Ganesh-Kalinki (Parvati) -The dance of Sun God: Enactment of creation-myth and birth of Brahma and Ganesh. -Bur Deva (Narad): Rani-Radhika dance. -Bur Deva Raja dances along with Gopi Chand (Sri Krishna) and Rani Radhika (Gopis) on different beats and gestures. ▶Temporal Mwar-Mwarin Dance: The dance shows the travails of the buffalo herders in their hazardous journey through the jungle to the hills. A tiger is shown attacking and injuring the Mwar. Baniya-Baniyain Nritya (Dance of the Trader-Couple): It shows hardships of the common people. The episode shows robbers attacking and looting the merchant couple. ▶Performance The performance then shifts towards the enactment of the local Ramkatha, the core Rama story. Episodes from Rama’s life are sung. The dance is performed on 18 different beats yielding a total 324 beats and steps. The episodes enacted and sung are: -Ram-Lakshman’s visit to Janakpur -Sita’s Swyamwar -Hanuman Milan (Meeting with Hanuman) -Swarna Mrig Vadh (killing of the Golden deer) -Sita Haran (Abduction of Sita) -Lanka Dahan (Burning of Lanka) -Raj Tilak (Coronation ) There are other dances and episodes like Maal Nritya, Koorjogi and Narsingh Pattar Nritya. ▶Historical Aspect -Maal Nritya: Rama story is followed by the historical battle between the Gurkhas of Nepal and the local Garhwalis. Two dancers carrying weapons move on to the central performing arena, enacting a battle scene. They are comical in looks, attire and gestures. -Maal artists are four in number, two red and two white, respectively representing the Gorkhas and the Garhwalis. It is mandatory to have a red Maal from the Kunwar caste of the Rot hamlet, Saloor village, as it is believed that this hamlet supported the Gorkhas. The other three are selected by the Gram Panchas. One white Maal each is chosen from the twin villages and the remaining red Maal comes from village Dungra. This performance manifests past valour and bravery, sums up the total religious and aesthetic experience of the community, and renegotiates its identity and place in the bigger cosmic drama every year. ▶Ecological Aspect Ramman is an agrarian festival in celebration of ties between man, nature and the divine. Maize and barley seeds, sprouted in ritual pots, are offered to Bhumiyal Devta who, in turn, promises prosperity to all, including agricultural yield and forest produce. -Koorjogi: This episode is of immense ecological relevance. Various harmful weeds (koor) in the village fields are pulled out by Koorjogi (character who carries a sack full of these weeds). One of the most joyous moments in the series is throwing thorny weeds on each other, creating a mayhem of goodwill and merriment, establishing a sense of community and harmony. -Make-up of Artists: The Ramman performance involves use of masks and make-up using sheep’s wool, honey, vermilion, wheat flour, oil, turmeric, soot and locally grown plants and vegetables. -Masks are made from wood of local trees and this involves lengthy rituals. ▶Musical Aspect -Drumming Tradition: The performance revolves around playing of drums by Das drummers from the lowest caste, whose status is elevated during the performance. -Jagar Tradition: Jagaris or Bhallas of Rajput caste are professional bards and sing oral epics and legends (Jagars). The festival ends with a feast where the prasada of the deity is distributed as sacrament.
India 2009 -
Kumbh Mela
Kumbh Mela (the festival of the sacred Pitcher), is the largest peaceful congregation of pilgrims where people bathe or take a dip in a sacred river. Held at Allahabad, Haridwar, Ujjain and Nasik every four years by rotation, the Kumbh at Prayag/Allahabad is the most significant. Ardha ("Half") Kumbh Mela is held at only two places, Haridwar and Allahabad, every sixth year. It is held on the banks of the rivers - Ganga in Prayag, Saraswati in Haridwar, Godavari in Nashik and Shipra in Ujjain. A great fair is held on these occasions on the banks of the rivers. Devout believe that by bathing in the Ganges one is freed from their sins liberating them from the cycle of birth and death. A unique facet is that millions of people reach the place without any invitation. Mythology says the gods and the demons fought for the pot with the nectar of immortality. Lord Vishnu, disguising himself as an enchantress (Mohini), seized the nectar. While fleeing from the evil ones, Lord Vishnu passed the nectar on to his winged mount, Garuda. In the ensuing struggle, a few drops of the precious nectar fell on Allahabad, Nasik, Haridwar and Ujjain. Since then, the Kumbh Mela has been held in these places. The astrological sequence of the stars are the basis for the Kumbh locations. As Jupiter enters in Aquarius and Sun enters Aries the Kumbh is held at Haridwar, Jupiter enters Aries and Sun and Moon in Capricorn at Prayag and so on.
India 2017
ICH Stakeholders 6
-
MATAGINIFALE WOMEN’S GROUP
Mataginifale Women’s Group (MWG) was established in Avatele in the 1980s. Originally named Avatele Women’s Group, its members decided to change its name in the 1990s to better reflect the unique status of women. Mataginifale was a female warrior from Avatele born around 700 CE and was a great weaver that created local tapa cloth called hiapo.\nMWG has been active in and around Avatele over the last three decades. Its members fulfill various church obligations of the Avatele Fellowship of Christian Women and promote culture through language, crafts, traditions, and customs. They work in collaboration with the Avatele Village Council, the Ekalesia Kerisiano Avatele, and other youth groups.\nMWG’s membership consists of MWG’s membership consists of ninety-four women and girls between ages one and eighty-two. Its executive members are elected every three years, and meetings are held quarterly to share ideas and receive updates on various events. MWG works to safeguard Taoga Niue (ICH of Niue). One element is made up of traditional knowledge, customs, traditions, and Avatele history, and the other is traditional food. Vagahau Niue, the official language of Niue, is what underpins them all and upholds Niuean society.
Niue -
Institute for Sustainable Development Strategy
Institute for Sustainable Development Strategy (ISDS) has been established in 2012. ISDS programs reach out to youth, especially those who live in remote rural areas, and empower young people to become biocultural diversity leaders to create positive change in their communities based on continuous intergenerational exchange.\n\nSince 2012, over 200 initiatives have been supported, of which more than 50% are covered by the revival and preservation of historical and cultural heritage. ISDS’ priority topics are the following: \n(1) Cultural identity, values, and traditional wisdom; \n(2) Well-being and sustainability of local communities; \n(3) Lands, territories, and access to natural resources; \n(4) Agrobiodiversity and food sovereignty.\n\nIn 2020-2021, ISDS participated in the “Visionary Local Communities” study jointly “Taalim Forum” Public Fund supported by the Japanese Center for ICH. The study was based on ICH safeguarding in the remote mountainous regions (Chon-Alai district of Osh province – southern part of Kyrgyzstan where ISDS focused on safeguarding patterned handweaving and establishing a community ethnographic museum). ISDS is an active member of regional and global indigenous movements for the conservation of cultural and natural heritage.
Kyrgyzstan
ICH Materials 504
-
Traditional technology of making Airag in khukhuur
Airag or Kumis in Russian is fermented mare’s milk beverage. This healing and foaming drink produced by fermentation of fresh mare’s milk with natural enzymes in Khukhuur (leather sack). Khukhuur is made from big bull’s hide. Mongols highly value Airag as a magic beverage and perform unique and specific rituals related to Airag.
Mongolia -
_Alastoo_ ritual
\n\n
Kyrgyzstan
-
Traditional Technique of Making Airag
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.
Mongolia 2017 -
Palov Culture and Traditions of Uzbekistan
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"
Uzbekistan 2017
-
Oa! Oa! Oa! Oa! Bui kei Ququ(Song for Bui kei Ququ)
This is a lullaby that mentions two characters, a grandmother (Bui) and Ququ. It is usually sung by an old man to calm the baby down, especially when the baby cries after he/she wakes up from sleep. The song has a good sense of humor, so the baby laughs in the end. Literally, it says that the child’s mother has gone to catch fish in the sea; the child, having to learn of this, refuses to eat; and the rooster ends up eating the food kept for the baby.
Fiji 1977 -
Melgobengbeng (Yapese Men’s Sitting Dance Chant)
Melgobengbeng is a traditional Yapese chant performed during men’s sitting dances in Balebat village, Rull municipality in Yap, Federated States of Micronesia. This chant talks about how Paluwlop traveled afar by canoe to retrieve the head of his father, who was killed by cannibals in a land that early native Yapese referred to as Moroes (believed to have been a part of modern-day Papua New Guinea). Paluwlop’s father was killed and his head was saved and placed on a roroew, a local food stone platform, for the high chief of that land. The chant also talks about the obstacles Paluwlop and his crew of siblings encountered during their long expedition.
Micronesia 2015-03-02
-
Intangible Cultural Heritage in Tajikistan
This Promotional book is a result of researches done by researchers of the Research Institute of Culture and Information and it was published by finance assistance of the International Information and Networking Center for Intangible Cultural Heritage in the Asia-Pacific Region under auspices of UNESCO (ICHCAP). The Promotional book contains of elements of the Intangible Cultural Heritage of Tajiks described in seven chapters with fresh and colorful illustrations.
Tajikistan 2017 -
2009 Field Survey Report: Intangible Cultural Heritage Safeguarding Efforts in Mongolia
East Asian region is developed a rich of variety in the intangible heritage manifests, from oral traditions, performing arts, customs, and rituals to festivals, clothing, crafts, and food throughout the centuries. However, as with other counties in the Asia-Pacific region, which is a treasure house of ICH, traditional cultural heritage of East Asia was in a crisis of extinction due to shifts in industrial structures and the population outflow of younger generations to urban areas. In response, the Republic of Korea and Japan introduced the concept of intangible cultural heritage in policies related to safeguarding cultural heritage more than fifty years ago. Mongolia, with the support of its respective government, followed suit by establishing an institutional foundation for national ICH inventory making and ICH safeguarding after ratifying the UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage (2003). Moreover, in relation to ICH safeguarding activities, UNESCO Category 2 Centres, which support ICH safeguarding activities, have been simulataneously going through the establishment process in the Republic of Korea, China, and Japan. As a well-intentioned objective for the future activities, the three centres are making efforts to build a cooperative mechanism among themselves. Another effort made in the region is the establishment of the ICH safeguarding system in Mongolia. The government of Mongolia has drawn up a national ICH inventory and identified bearers as well. The countries in East Asia have been very active in safeguarding, and their participation at regional and international levels. Therefore, countries in the region need to build trust and collaborative relationships while safeguarding ICH at national, regional, and international levels.\n\n- Ratified the ICH Convention in 2005; conducted survey in 2009 and updated in 2016.\n- As of March 2018, has 7 ICH elements on the RL, 7 elements on the USL, and 1 accredited NGO.
Mongolia 2010
-
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
-
RITUAL CULTURE AND PALOV CEREMONYPalov, 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.Year2016NationSouth Korea
Open Archive 6
-
Welcome~ Is this your first time with Yamari?
The picture above is of my family and me making Yamari (traditional typical Newari Bread) in Nepal 2019. It was midwinter, freezing cold morning. The majestic view of snowclad mountains seems refreshed after wakening up. Many trees were denuded of leaves and the lawn was covered in frost. I was wearing gloves and a woolen cap to escape from the cold, sitting in my yard drinking chiya (a traditional nepali tea) and enjoying the splendid morning view with my father. In the meanwhile, I heard my mother calling us to the kitchen. We went to the kitchen and saw my mother ready for making “Yamari”. She wanted us to give her our hands in making the “Yamari”. "Ya" means "to like'' and "mari" means "bread" in Newari language, which literally means “tasty bread”. Yamari is a steamed sweet bread made of rice flour (from the new harvest) dough, shaped like fig with ends like a fishtail and filled with chaku (a sweet made up of sugarcane, ghee, and nut, etc.) and sesame seeds. I was so excited because Yamari was one of my favorite foods which are eaten once a year, in the winter season only. I always wondered why it is made in winter only but not in other seasons. My mother explains, “Eating Yamari avoids the effects of cold winter. Our body gets weak in winter, so, to energize our body we eat chaku which is only made in winter”. However, nowadays it is becoming a popular snack and can be seen in city markets. My mother taught me how to make nice shaped Yamari. The closing part of it must be like the shape of the tail longer if possible because it is believed that the longer the tail is the longer the day will be, and night get shorter which means soon the winter will end. I followed my mother but failed several times. Some shaped round, some shaped semi triangle. After failing several times, I was able to make a beautiful Yamari (third picture). According to the Newari tradition, children including elders go to nearby houses door to door singing a special song and asking for Yamari on a full moon day known as the yamari full moon day. This event used to be real fun and memorable especially for children. However, today this tradition is gradually disappearing. Children and youngsters have no craze for Yamari like before. They are more interested in mobiles or computer games than in preserving their culture and tradition.
Nepal -
Fading Cultures of Bhutan
Bhutan is one of the world's smallest countries, but its cultural diversity and richness are remarkable. As a result, a considerable emphasis is placed on promoting and preserving its own culture. It is hoped that by safeguarding and nurturing Bhutan's living culture, the nation's sovereignty will be preserved. However, the Kingdom of Bhutan is undergoing tremendous transformation in the social, cultural, economic, and political spheres, resulting in unprecedented social confusion and stress. As a child, I liked photography and travel, and now I enjoy sharing stories via photographs. Our country, although rich in culture, is currently at a crossroads between modernisation and cultural preservation; with the improvement of living standards, it is difficult to see age-old practices and traditions being practiced. Everything from the way we travel to the food we eat, the language we speak, and the clothes we wear is changing and, in some cases, fading as time passes. These images serve as harsh reminders of how a country's intangible cultures and heritage are disappearing.
Bhutan -
Kapingamarangi Taro Cerebration Day
Kapingamarangi is one of two Polynesian Islands with Nukuoro Atoll in Micronesia. March 15 is the Kapingamarangi Taro Cerebration Day, which commemorates communal efforts to expand taro patches on the island. This project, which began around 1944 during WWII, was very hard work during the hardship in wartime, only relying on manpower with simple tools such as shovels made from a drum. Their success was begun to be cerebrated from 1947. Two kinds of food, sea eels and giant swamp taro, are the main dishes in the communal feast. The eels were caught in traps and were roasted on fire fueled by firewood of hard mangrove wood for several hours.
Micronesia -
Fermented bread of KOREA
The rice cake in the picture is one of the Korean street dishes made by making bread with alcohol. It is called bread, but unlike bread, which is mainly flour or corn flour, it mixes makgeolli and yeast in it. In the manufacturing process, almost all alcohol components disappear due to heat, but the aroma of alcohol remains. Recently, it has disappeared a lot, but only 10 years ago, it was a common food in street truck stalls. 사진의 떡은 술빵으로 한국의 길거리 음식중 하나이다. 명칭은 빵이지만 밀가루, 옥수수가루가 주재료인 빵과 달리 막걸리와 그 안에 들어있는 효모를 주재료로 더 많이 섞는다. 제조 과정에서 열에 의해 알코올 성분이 대부분 날아가지만 알코올 향이 조금은 남아있다. 요즘은 많이 사라졌지만 불과 10년전만해도 길거리 트럭 노점상에서 흔히 접할 수 있는 음식이었다.
South Korea