UNESCO representative list1 sources
Les savoir-faire artisanaux et la culture de la baguette de pain
The baguette is the most popular kind of bread enjoyed and consumed in France throughout the year. The traditional production process entails weighing and mixing the ingredients, kneading, fermentation, dividing, relaxing, manually shaping, second fermentation, marking the dough with shallow cuts (the baker’s signature) and baking....
EuropeFranceNot specified in UNESCO dataset
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UNESCO representative list1 sources
La culture de la bière en Belgique
Making and appreciating beer is part of the living heritage of a range of communities throughout Belgium. It plays a role in daily life, as well as festive occasions. Almost 1,500 types of beer are produced in the country using different fermentation methods. Since the 80s, craft beer has become especially popular. There are certain...
EuropeBelgiumNot specified in UNESCO dataset
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UNESCO urgent safeguarding list1 sources
Le savoir-faire de la poterie en terre cuite dans le district de Kgatleng au Botswana
Earthenware pottery-making skills are practised among the Bakgatla ba Kgafela community in south-eastern Botswana. The women potters use clay soil, weathered sandstone, iron oxide, cow dung, water, wood and grass to make pots of different forms, designs and styles that relate to the traditional practices and beliefs of the community....
AfricaBotswanaNot specified in UNESCO dataset
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Le kimjang, préparation et partage du kimchi en République de Corée
Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It forms an essential part of Korean meals, transcending class and regional differences. The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation. Kimjang is also an...
East AsiaKorea, Republic ofNot specified in UNESCO dataset
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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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Le oshituthi shomagongo, festival des fruits du marula
The Oshituthi shomagongo, marula fruit festival is a celebration that lasts two to three days between March and April, uniting the eight Aawambo communities of northern Namibia through the consumption of ''omagongo'', a beverage made from marula fruit. In preparation for the festival, men carve wooden goblets and small serving gourds,...
AfricaNamibiaNot specified in UNESCO dataset
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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...
AfricaCôte d'IvoireNot specified in UNESCO dataset
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UNESCO representative list1 sources
La tradition de la préparation du kimchi dans la République populaire démocratique de Corée
Kimchi is a vegetable dish made by seasoning various vegetables or wild edible greens with spices, fruit, meat, fish or fermented seafood before they undergo lactic fermentation. The tradition of kimchi-making has hundreds of variants. It is served daily but also on special occasions such as weddings, holidays, birthday parties,...
East AsiaKorea, Democratic People's Republic ofNot specified in UNESCO dataset
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