UNESCO representative list1 sources
La culture du petit déjeuner en Malaisie : expérience culinaire dans une société multiethnique
Breakfast culture in Malaysia plays an important role among Malaysia’s multi-ethnic societies. The element can be found throughout the submitting State, which comprises 14 states. It is centred on food and spending time together over a morning meal. The element is a living heritage related to the traditional dietary practices which...
Southeast AsiaMalaysiaNot specified in UNESCO dataset
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UNESCO representative list1 sources
Les connaissances, les croyances et les pratiques liées à la préparation du jang en République de Corée
Jang are fermented sauces – such as soybean paste, soy sauce and red chili paste – that form the basis of the Korean diet. The practice entails the entire process of making, keeping and consuming jang, from preparing the soybeans and other ingredients to ensuring the appropriate conditions for their fermentation, aging and storage. Jang...
East AsiaKorea, Republic ofNot specified in UNESCO dataset
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UNESCO representative list1 sources
Le koshary, plat de la vie quotidienne et pratiques associées
Practices associated with Koshary revolve around a popular dish made from simple, affordable ingredients such as rice, pasta, black lentils and fried onions, with condiments such as vinegar, garlic and hot sauce added according to preference. Koshary is a filling, budget-friendly meal prepared at home and served in restaurants and...
AfricaEgyptNot specified in UNESCO dataset
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UNESCO representative list1 sources
La diète méditerranéenne
The Mediterranean diet involves a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout...
Global DiasporasCyprus / CroatiaNot specified in UNESCO dataset
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Register of Good Safeguarding Practices1 sources
La réussite de la promotion des aliments traditionnels et de la sauvegarde des modes d’alimentation traditionnels au Kenya
In Kenya, traditional foodways were under threat due to historical factors and the pressure of modern lifestyles. Local foods were looked down upon and were associated with poverty and backwardness. Understanding that a decline in food diversity and knowledge would have serious ramifications on health and on food and nutrition...
AfricaKenyaNot specified in UNESCO dataset
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UNESCO representative list1 sources
Le savoir-faire et les pratiques traditionnels liés à la fabrication et à la consommation de la cassave
Cassava bread is a round bread made from the cassava tuber. The bread is generally made from the bitter variety of cassava so that it can be preserved for a longer time, although sweet cassava is sometimes used. Cassava bread is usually a part of meals but can be consumed on its own. In Cuba, the Dominican Republic, Haiti, Honduras and...
Latin America and CaribbeanCuba / Dominican RepublicNot specified in UNESCO dataset
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UNESCO representative list1 sources
Le procédé traditionnel de préparation de l’aïrag dans un khokhuur et les coutumes associées
Traditional technique of making Airag in Khokhuur and its associated customs includes the traditional method of making airag – a fermented beverage made from mare’s milk – and the related equipment, such as the khokhuur (cowhide vessel), buluur (paddle) and khovoo (kibble), associated with the social customs and rituals. The basic...
East AsiaMongoliaNot specified in UNESCO dataset
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