Relationship
8 public knowledge systems connected to this registry facet.
Le ceebu jën, art culinaire du Sénégal
Ceebu jën is a dish that originated in the fishing communities on the Island of Saint-Louis in Senegal. Although recipes vary from one region to the next, the dish is typically made with fish steak, broken rice, dried fish, mollusc and seasonal vegetables such as onions, parsley, garlic, chilli pepper, tomatoes, carrots, eggplant, white...
La préparation et la consommation du Mulgi puder, purée de pommes de terre traditionnelle à l’orge dans la région de Mulgimaa, Estonie
Mulgi puder is a traditional dish that is consumed daily in the Mulgimaa region of Estonia. The dish entails placing sliced potatoes in a pot and pouring pre-soaked barley on top. After adding a bit of salt, the ingredients are boiled until soft and then mashed. Mulgi puder is accompanied by pan-fried pork knuckle, which can be added to...
Les pratiques culturelles relatives aux roses de Taif
In the Taif region of Saudi Arabia, rose practices are a key part of the inhabitants’ cultural heritage and identity. From December to February, farmers fertilize and water the land, prune the rose bushes, and plant cuttings. The harvest season begins in March and lasts thirty-five to forty-five days. During this time, farmers and their...
La coutume du costume coréen : connaissances, savoir-faire et pratiques sociales traditionnels en République populaire démocratique de Corée
The Korean costume is an outfit comprised of a jacket and a woman’s skirt or men’s trousers. It is completed with seasonal overclothes, including an overcoat and a waistcoat, and may include other accessories such as a breast ribbon. The costume is created using natural fabrics such as silk, ramie and cotton. The related knowledge and...
La migration nomade mongole et ses pratiques associées
Mongolian nomadic culture is a way of life that is rooted in the interdependence between pastures, livestock and herders. To ensure the well-being of the livestock and the sustainability of the herders, proper pasture use is crucial. The families move between pastures, which are categorized based on factors such as amount of grass...
Les savoir-faire liés à la fabrication de l'attiéké en Côte d'Ivoire
Attiéké is a dish made from steamed cassava tubers. Produced by the lagoon peoples of Côte d’Ivoire, the dish involves growing and harvesting the cassava tubers, grinding and mixing them with fermented cassava to prepare the semolina, and steaming the semolina to prepare the dish. After cooking, the attiéké is removed from the heat and...
L’espace culturel des Suiti
The Suiti are a small Catholic community in the Protestant (Lutheran) western part of Latvia. The Suiti cultural space is characterized by a number of distinct features, including vocal drone singing performed by Suiti women, wedding traditions, colourful traditional costumes, the Suiti language, local cuisine, religious traditions,...
L’artisanat du tandir et la cuisson du pain en Azerbaïdjan
Tandirs are traditional pottery ovens used in Azerbaijan to make bread and sometimes meat and poultry. Today, masters mostly craft two types of tandirs: surface and underground ovens. The bread baked in tandirs is considered a key to longevity and is an integral part of the daily diets of the people of Azerbaijan. It can be stored for a...
Heritage, design and Global South stories from established outlets.
