UNESCO representative list1 sources
L’art de fabriquer et de jouer la mbira/sanza, lamellophone traditionnel au Malawi et au Zimbabwe
The art of crafting and playing Mbira/Sansi, the finger-plucking traditional musical instrument in Malawi and Zimbabwe, plays a key role in the communities concerned. The basic Mbira/Sansi instrument consists of a wooden board with metal keys attached on top, and the instrument is sometimes mounted on a calabash/wooden resonator. The...
AfricaMalawi / ZimbabweNot specified in UNESCO dataset
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UNESCO representative list1 sources
La culture asturienne du cidre
Asturian cider culture refers to the spaces and processes for producing, serving and enjoying natural cider in the Spanish region of Asturias. A symbol of local identity, the drink is created by fermenting the must of native apple varieties. In Asturias, the taste for cider is seen as the embodiment of the relationship between rural...
EuropeSpainNot specified in UNESCO dataset
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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
Esuwa, prières chantées en Harakbut des Wachiperi du Pérou
The Wachiperi are an indigenous ethnic group speaking the Harakbut language and living in Peru’s southern Amazon tropical forest. The Esuwa or sung prayer is an expression of Wachiperi religious myths, performed for healing or as part of traditional ceremonies such as the drinking of masato, a traditional beverage made of fermented...
Latin America and CaribbeanPeruNot specified in UNESCO dataset
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Le Gifaataa, festival du Nouvel An des Wolaitas
Gifaataa is a New Year festival celebrated by the Wolaita community between mid-September and early October. Before the festival starts, people clean their surroundings and return home to be with their families. Disputes are resolved peacefully in preparation for the new year. On the main day of the festival, families come together to...
AfricaEthiopiaNot specified in UNESCO dataset
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Les Krakelingen et le Tonnekensbrand, fête du feu et du pain de la fin de l’hiver à Grammont
The city of Geraardsbergen holds its annual market on the first Monday in March and celebrates the end of winter on Sunday eight days earlier, with the festival of Krakelingen and Tonnekensbrad. In the days before, shopkeepers decorate their windows, bakers bake special ring-shaped breads called krakelingen, and schoolteachers recount a...
EuropeBelgiumNot specified in UNESCO dataset
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L’Oku-noto no Aenokoto
Oku-noto no Aenokoto is an agricultural ritual transmitted from generation to generation by the rice farmers of the Noto Peninsula, which projects from Ishikawa prefecture in the centre of Japan’s main island, Honshu. The twice-yearly ceremony is unique among the harvest rituals of Asia in that the master of the house invites the deity...
East AsiaJapanNot specified in UNESCO dataset
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Les connaissances traditionnelles et contextes culturels de la fabrication du maksym, une boisson traditionnelle kirghize
Maksym is a thick fermented drink that is often consumed in local communities in Kyrgyzstan and valued for its nourishing qualities. The preparation process involves roasting flour (usually wheat, barley or corn) in sheep fat, mixing it with water and salt, and leaving it to ferment for several hours using natural cultures. Although...
Central AsiaKyrgyzstanNot specified in UNESCO dataset
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Les connaissances et savoir-faire traditionnels relatifs à la fabrication de saké à base de koji au Japon
Sake is an alcoholic beverage made from grains and water that is deeply rooted in Japanese culture. Craftspeople use koji mould to convert the starch in the ingredients into sugar. They oversee the process to make sure the mould grows in optimal conditions, adjusting the temperature and humidity as needed. Their work determines the...
East AsiaJapanNot specified in UNESCO dataset
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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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