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ICH Elements 164
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Traditional knowledge related to the technique of leather work and leather products manufacturing
Historically, livestock herding has been one of the main livelihoods of the Kyrgyz people. That is why leather crafting has become an important craft and many household items are made out of leather. The skin of such domestic and wild animals as cows, horses, camels, yaks, sheep, goats, foxes, otters, mountain goats and deer is used for leathercraft. Sheep and goat skin is most widely used due to their accessibility. Sheep leather is used for making shoes and cloths. In the context of nomadic and pastoral lifestyle, dishes made out of leather are still popular. The vessels for milk products such as sabaa, kookor, konok, konochok were made out of processed camel of cow skin. The vessels are smoked with juniper or pine branches before use. Cattle skin is used to make leather for some household items such as wooden chests for dishes and utensils, horse tack (stirrups, various strips, reigns and whips), etc. Both women and men are engaged in leather work. At the same time there is a clear separation in labor. E.g. only men slaughter and skin animals. Men also process leather for horse tack and other large things. Women process skin of smaller animals such as sheep and goats. Women make such household items as vessels for milk products, various bags, sacks and cup-holders. Kyrgyz people tried to decorate leather items just like any other household item. There were many ways to decorate leather items. E.g. cup-holders were decorated with silver clips or patterns were craved right on the surface of leather. Leather items were made in different shapes. E.g. kookor, a vessel for kymyz, was made in a shape of an anchor, cup holders were cylindrical or semi-spherical. Carving or stamping patterns on the leather surface looks very good because it livens up the monotonous surface and makes it more pleasing to eye.
Kyrgyzstan -
Traditional technique of preparing the dairy products
Mongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting.
Mongolia -
ATOLAI GUSHTIN
Atola with meat which cooked with milk, flour, oil and beef. That is special dish for winter and Ramadan month.
Tajikistan -
BEDONABIRYON
Skills of cooking a dish with quail.
Tajikistan
ICH Materials 121
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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 -
Jygach usta (craftsman working with a wood) making a horse saddle
Kyrgyzstan
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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 -
Models and Melodies of Komuz
The film is dedicated to the Kyrgyz folk instrument komuz. An expert on making and playing komuz shares an komuz origin story. The film shows the interconnectedness between the models and melodies of komuz. Outstanding komuz makers and players as well as komuz beginners present some classical komuz melodies in the film.
Kyrgyzstan 2017
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KOMUZ TEACHING METHODS IN FORMAL AND INFORMAL SYSTEMS IN KYRGYZSTANThe Kyrgyz komuz is a national musical instrument. Traditionally, komuz was made from a single piece of wood. The instrument has three strings, which were traditionally made from dried ram innards, but in modern times, fishing lines are often used instead.Year2017NationSouth Korea
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Film Documentaries on Samoan Traditional CraftsThe Samoan government’s efforts to revitalize fine mat weaving (‘ie sae) and the making of siapo or tapa, a bark cloth art, now includes a series of short films describing the processes. The film series was commissioned by the Ministry of Women, Community, and Social Development and produced by Galumalemana Steven Percival, a local filmmaker and ICHCAP correspondent. The documentary films in the Samoan language provide viewers with a glimpse into how these cultural products continue to be used in Samoan society. These traditional crafts are full of esoteric knowledge and lie at the bedrock of Samoa’s rich intangible cultural heritage.\n\nHere is a short video from the series.\n\nYoutube: https://youtu.be/Ccuf67O3Gos \n\nPhoto : Makers of Samoan siapo or tapa use traditional knowledge for dyes and fixatives ©Galumalemana Steven PercivalYear2017NationSamoa