ALL
customs
ICH Elements 49
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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 -
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 eaten with qurutob, shurba and shakarob dishes as well.
Tajikistan -
Kimjang, making and sharing kimchi in the Republic of Korea
Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity As the temperature falls in late autumn, the topic of choice for most Koreans is kimjang, making a large quantity of kimchi to sustain them through the country’s long and harsh winter. Kimchi, a categorical name for Korean-style preserved vegetables seasoned with local spices and fermented seafood, was recorded as part of Korean diet as early as 760 years ago. Kimchi has been an essential part of Korean meal across class and regional differences. The most humble meal consists of cooked rice and kimchi, but even the most luxurious banquet is not complete without kimchi. Kimjang incorporates Koreans' understanding of their natural environment, and closely reflects their regional ecosystems. Over time, Koreans have developed methods that best fit their specific natural conditions. Kimjang is thus deeply rooted in the natural milieu of Korean habitats. Preparation for kimjang follows a yearly seasonal cycle. In spring, households secure shrimp, anchovy, and other seafood for salting and fermenting. In summer, they purchase sea salt to be stored for up to two or three years, to let the bitter taste of brine out. In late summer, red chili peppers are dried and ground into powder. In late autumn housewives carefully monitor weather forecasts to determine the optimal date for kimjang: it is important to choose the right temperature for the kimchi to acquire the best taste through storing it in cool and stable conditions. In the custom of exchanging kimchi among households after kimjang, innovative skills and creative ideas are shared and accumulated.
South Korea 2013 -
The Custom of “Dismantling The Kitchen” for Women After Giving Birth
The Custom of “Dismantling the Kitchen” is a passed down practice by women after giving birth to look after their health and to forgo the abstinence ties during the abstention period of 40 days or 44 days. The community calls it as abstinence or ‘heat one self’ (Berdiang) period which means the said women are to rest from doing their normal household chores that may affect their health. The period too can discipline the mothers by taking nutritional food and to manage one self so that to be continually healthy. According to the Terengganu community, the Berdiang is a process to heat the mother’s body, cleanse the dirty blood, stimulate blood flow and shrink the womb. The mother who has just given birth lie down on a sleeping bed of which underneath it is placed a heated stove filled with firewood and charcoal. This heat is needed to heat up the body, shrink the womb and to dispel dirty blood. The ingredients for this ceremony are rice flour, water, lime, raw thread and woven coconut leaves that are blessed before hand by the midwife. The flour is to heal any illness that might be inside the mother’s body. All these ingredients are used to bathe the mother, the baby and all the equipment used during the abstention period like the stove, sleeping bed and wrapping cloth. The sleeping bed and stove will then be dismantled after the ceremony. The next process is the Forgoing Ceremony that is to release the official tie between the mother and the midwife. The ingredients are woven coconut leaves and raw thread. The woven coconut leaves are placed on the mother’s head and then pulled accompanied with prayers and mantras. The raw thread are wrapped around the body from the head down to the feet and then removed from the body. The end of this ceremony marks the end of the official tie between the mother and the midwife. They have been released from the abstention period and given the ‘healer’ against any threats or evil ‘wind’. This custom is believed to avoid the mother from getting body illness or illness of the nerve in future. It is also believed that it can avoid disturbances from evil elements within the surrounding during abstinence that might return to disturb both mother and baby. This ceremony is indirectly giving the mother a chance to appreciate the midwife’s service in managing both mother and baby during the abstinence period. This custom can still be practiced even if the midwife was not the one receiving the baby and the mother did not undergo the heating up process. If the newly-given birth mother who is released from hospital requests the service of the midwife during the abstention period, then indirectly there established a tie between the mother and the midwife. As such, to release this official tie then the custom of ‘dismantling the kitchen’ needs to be conducted.
Malaysia
ICH Materials 79
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CHAPOTI, noni tunuk
A kind of thin bread similar to lavash baked in the tanur – national oven. Chappoti is a popular bread of the ta-bleclothes of holidays, celebrations and weddings.
Tajikistan -
QATLAMA, qalama, qatmol, fatiri degi
A kind of bread which is fried in oil. That is special bread for table-cloth of funeral rituals and also for wedding feast.
Tajikistan
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Kin Pang Then Festival(KOR)
The Tai communities live in Son La, Lai Chau, Yen Bai and Dien Bien provinces in the Northwest of Viet Nam. Kin Pang Then is one of Then's important rituals of the Tai people. This is the occasion where the Then master and his followers perform a thanksgiving ritual for the Then god. The ritual includes songs and music that symbolically express the journey of the Then Master to travel to the other world to look for the lost souls of the disciples/clients and to call the souls coming back to their bodies. The film is about the destined ritual Master and his ritual performance with Xoe dance for healing, good luck and well being for the local people. The film demonstrates the spiritual life and religious Then practice of the Tai in Northwestern religion in Viet Nam.
Viet Nam 2019 -
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
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TWO-PART SINGING OF THE NUNG ETHNIC GROUP IN VIETNAMOf the fifty-four ethnic groups in Vietnam, the Kinh (also known as the Viet) people account for 85 percent of the entire population of Vietnam while the remaining 15 percent of the population is made up of the other fifty-three minorities. Within the group of minorities are the Nung people who have a population of around one million and reside in the northern mountainous provinces on the border with China.Year2015NationSouth Korea
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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