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Al-man’ouché, une pratique culinaire emblématique au Liban
The quintessential Lebanese breakfast, Al-Man’ouché is a flatbread prepared in homes and specialized bakeries, and enjoyed by people of all backgrounds. The dough is indented using the fingertips and topped with a mixture of thyme, sumac, toasted sesame seeds, salt and olive oil. Once cooked, a second garnish can be added, such as soft...
Middle EastLebanonNot specified in UNESCO dataset
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Al-Mansaf en Jordanie, un banquet festif et ses significations sociales et culturelles
Al-Mansaf is a festive dish that is central to Jordan’s socio-cultural events. An important and well-known symbol that evokes a deep sense of identity and social cohesion, it is associated with the agro-pastoral lifestyle in which meat and dairy are readily available. Large chunks of sheep or goat meat are boiled with spices in a yogurt...
Middle EastJordanNot specified in UNESCO dataset
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Saison d’alpage
In Switzerland, alpine pasture season refers to the period between May and October, when cattle, sheep and goats are driven to high-altitude pastures to take advantage of the extra forage. During this time, alpine farmers of all genders care for the animals, maintain the pastures, fences and buildings, process the milk into cheese and...
EuropeSwitzerlandNot specified in UNESCO dataset
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La marche des sonneurs de cloches du carnaval annuel de la région de Kastav
During the January carnival period, bell ringers march through the villages that dot the Kastav region in north-west Croatia. Clothed in sheepskin throws with bells around their waists and sporting distinctive hats embellished with sprigs of evergreen, two to more than thirty ringers swagger in groups behind a guide carrying a small...
EuropeCroatiaNot specified in UNESCO dataset
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Le pèlerinage annuel au mausolée de Sidi ‘Abd el-Qader Ben Mohammed dit « Sidi Cheikh »
Every year, nomadic and settled Sufi communities undertake a pilgrimage to the mausoleum of the Muslim mystic, Sidi ‘Abd el-Qader Ben Mohammed (Sidi Cheikh), located in El Abiodh Sidi Cheikh. Beginning on the last Thursday of June, three days of religious rituals and secular festive events honour the founder of the brotherhood. The...
AfricaAlgeriaNot specified in UNESCO dataset
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L'art du pizzaiolo napolitain
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform....
EuropeItalyNot specified in UNESCO dataset
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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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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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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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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...
AfricaSenegalNot specified in UNESCO dataset
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Ch’utillos, la fête de Saint Barthélemy et de Saint Ignace de Loyola : la rencontre des cultures à Potosí
Ch’utillos, or the Festival of San Bartolomé and San Ignacio de Loyola, is celebrated in Potosí, Bolivia in the month of August. An integral part of the local cultural identity, the festival is characterised by gastronomic fairs, dance performances and a procession to the sanctuary located in the Mullu Punku gorge, a natural site with...
Latin America and CaribbeanBolivia, Plurinational State ofNot specified in UNESCO dataset
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Le Círio de Nazaré (Le Cierge de Notre-Dame de Nazareth) à Belém, dans l’État du Pará
The Círio de Nazaré festival in Belém honours Our Lady of Nazareth. The main procession concludes the festivities on the second Sunday of October, when a wooden image of Our Lady of Nazareth is carried from Sé Cathedral to Sanctuary Square¬¬¬, but the celebrations start in August and run until fifteen days after the procession. Almost...
Latin America and CaribbeanBrazilNot specified in UNESCO dataset
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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...
EuropeEstoniaNot specified in UNESCO dataset
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Les chants cosaques de la région de Dnipropetrovsk
Cossack songs are sung by communities of the Dnipropetrovsk region which tell stories about the tragedy of war but also the personal relationships of Cossack soldiers. Singers practise the tradition in three different groups: Krynycya, Boguslavochka and Pershocvit. The songs are sung for pleasure and so practitioners can have a...
EuropeUkraineNot specified in UNESCO dataset
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L’espace culturel et la culture orale des Semeiskie
The Semeiskie communities are formed by a group of so-called “Old Believers”, a confessional community originating from the time of the Instigation of the Russian Orthodox Church in the seventeenth century.Their history is marked by repression and exile. During the reign of Catherine the Great, believers in the “old system” from various...
EuropeRussian FederationNot specified in UNESCO dataset
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La culture du çay (thé) : un symbole d'identité, d’hospitalité et d’interaction sociale
Tea culture in Azerbaijan and Türkiye is an important social practice that shows hospitality, builds and maintains social ties, and is used to celebrate important moments in the lives of communities. Although there are several types of tea and brewing techniques, communities in both countries primarily harvest and consume black tea....
Middle EastAzerbaijan / TürkiyeNot specified in UNESCO dataset
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Les connaissances, savoir-faire, traditions et pratiques associés au palmier dattier
Typically found in deserts and dry, temperate climates, the date palm is an evergreen plant with roots that deeply penetrate the earth in search of humidity. Date palms grow in oases in desert areas with suitable water levels for irrigation. For centuries, many populations have been associated with the date palm tree, which has aided...
Global DiasporasUnited Arab Emirates / BahrainNot specified in UNESCO dataset
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La tradition de la préparation et du partage du dolma, marqueur d'identité culturelle
Dolma tradition is a set of knowledge and skills relating to the preparation of the traditional meal ‘dolma’, which takes the form of small fillings (containing meat, onion, rice, peas and spices) wrapped in fresh or pre-cooked leaves or stuffed in fruits and vegetables. The name of the tradition originates from the shortened Turkic...
Middle EastAzerbaijanNot specified in UNESCO dataset
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La tournée de maison en maison des Kurenti
Door-to-door rounds of Kurenti is a Shrovetide custom practised from Candlemas (2 February) to Ash Wednesday. Kurenti practise their rounds through villages and nowadays also through the town of Ptuj. Groups consisting of Kurenti and one or more devils run from house to house, form a circle in the yard and jump around the owners....
EuropeSloveniaNot specified in UNESCO dataset
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Le fest-noz, rassemblement festif basé sur la pratique collective des danses traditionnelles de Bretagne
Fest-Noz is a festive gathering based on the collective practice of traditional Breton dances, accompanied by singing or instrumental music. The strong Breton cultural movement has preserved this expression of a living and constantly renewed practice of inherited dance repertoires with several hundred variations, and thousands of tunes....
EuropeFranceNot specified in UNESCO dataset
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La fête des patios de Cordoue
For twelve days at the beginning of May, the city of Cordova celebrates the Fiesta of the Patios. The patio houses are communal, family or multi-family dwellings or sets of individual houses with a shared patio, located in the city’s historical quarter. This characteristic cultural space boasts an abundant array of plants, and during...
EuropeSpainNot specified in UNESCO dataset
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La culture de la fabrication et du partage de pain plat Lavash, Katyrma, Jupka, Yufka
The culture of making and sharing flatbread in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey carries social functions that have enabled it to continue as a widely-practised tradition. Making the bread (lavash, katyrma, jupka or yufka) involves at least three people, often family members, with each having a role in...
Global DiasporasAzerbaijan / Iran, Islamic Republic ofNot specified in UNESCO dataset
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La culture foraine
Every year, from February through November, the funfair community travels around following a set itinerary, returning to the same places each year. Hosted by local authorities, they install their attractions in a public space, where they stay anywhere from one day to several weeks. Attractions include food stalls with confectionery and...
EuropeBelgium / FranceNot specified in UNESCO dataset
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Le repas gastronomique des Français
The gastronomic meal of the French is a customary social practice for celebrating important moments in the lives of individuals and groups, such as births, weddings, birthdays, anniversaries, achievements and reunions. It is a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking. The...
EuropeFranceNot specified in UNESCO dataset
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La harissa, savoirs, savoir-faire et pratiques culinaires et sociales
Harissa, a seasoning made with chilli pepper paste, is an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society. It is usually prepared by women in a convivial and festive family or neighbourhood setting. It is prepared by drying the chilli peppers in the sun, and splitting the peppers,...
AfricaTunisiaNot specified in UNESCO dataset
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La Semaine sainte au Guatemala
Holy Week in Guatemala is one of the country’s most notable events, entailing processions, vigils, funeral marches, seasonal gastronomy and the creation of carpets, orchards and altars. On this occasion, the fronts of houses and buildings are also decorated, adding to the festive atmosphere. Holy Week is a religious and cultural...
Latin America and CaribbeanGuatemalaNot specified in UNESCO dataset
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Houtem Jaarmarkt, foire annuelle d’hiver et marché aux bestiaux à Hautem-Saint-Liévin
Houtem Jaarmarkt is an annual trading fair taking place in the village of Sint-Lievens-Houtem in the south-east of the Belgian province of East Flanders. Every year, on 11 and 12 November, the village becomes the site of the country’s last substantial open-air market for trading cattle and purebred horses. Hundreds of dealers proudly...
EuropeBelgiumNot specified in UNESCO dataset
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L’art traditionnel kazakh du dombra kuï
The art of DombraKuy refers to a short solo composition performed on a traditional pear-shaped, long-necked, two-stringed, plucked musical instrument known as a dombra. The music aims to connect people to their historic roots and traditions through classical and improvised pieces that engage the audience at a spiritual and emotional...
Central AsiaKazakhstanNot specified in UNESCO dataset
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La fête de Khidr Elias et l'expression des vœux
Every year in February communities in Iraq honour Alkhidr, a holy figure who, according to ancient beliefs, grants worshippers their wishes particularly those in need. In northern Iraq, during the last three days of the month, families gather on a hill where the sanctuary of Alkhidr is thought to be. Dressed in traditional clothes they...
Middle EastIraqNot 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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Le savoir-faire de la culture du mastiha à l’île de Chios
Mastic is cultivated on the island of Chios from the aromatic resin mastiha, which is extracted from the shrub pistacia lentiscus. Mastic has long been renowned for its numerous properties and its culture is a family occupation that requires laborious care throughout the year by men and women of all ages who participate on equal terms...
EuropeGreeceNot specified in UNESCO dataset
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Le savoir-faire des maîtres du rhum léger
Cuban light rum emerges in 1862 in the city of Santiago de Cuba. Since then, there has been an uninterrupted transmission of the Cuban light rum masters' knowledge, which is put into practice in aging cellars, mixture areas and laboratories. The Cuban light rum masters' knowledge is a set of traditional, scientific, sensory knowledge...
Latin America and CaribbeanCubaNot 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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La kopatchkata, danse communautaire du village de Dramtche, Pianets
Kopachkata is a dynamic and energetic social dance performed by local residents of the village of Dramche in the region of Pijanec. It is danced at weddings, public gatherings and religious holidays by the village’s best male dancers. The dance is performed in a semicircle accompanied by drummers, a fiddle, and sometimes a tamboura lute...
EuropeNorth MacedoniaNot specified in UNESCO dataset
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Le lavash : préparation, signification et aspect du pain traditionnel en tant qu’expression culturelle en Arménie
Lavash is a traditional thin bread that forms an integral part of Armenian cuisine. Its preparation is typically undertaken by a small group of women, and requires great effort, coordination, experience and special skills. A simple dough made of wheat flour and water is kneaded and formed into balls, which are then rolled into thin...
Middle EastArmeniaNot specified in UNESCO dataset
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La cérémonie de purification des garçons chez les Lango du centre-nord de l’Ouganda
The male-child cleansing ceremony, performed among the Lango people of central northern Uganda, is a healing ritual for a male child believed to have lost his manhood. During the ceremony, the mother and male child spend three days inside the house and eat unsweetened millet porridge. The child is treated as a baby for the duration of...
AfricaUgandaNot specified in UNESCO dataset
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Les musiques de marimba, les chants et les danses traditionnels de la région du Pacifique Sud colombien et de la province d'Esmeraldas d'Équateur
Marimba music and traditional chants and dances are musical expressions integral to the family and community fabric of people of African descent in the Colombian South Pacific region and Esmeraldas Province of Ecuador. Chanted stories and poems are performed by men and women at ritual, religious and festive events as a celebration of...
Latin America and CaribbeanColombia / EcuadorNot specified in UNESCO dataset
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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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Les pratiques traditionnelles mongoles de vénération de sites sacrés
Mongolian practices of worshipping sacred sites have developed in the cultural space that is home to the nomadic lifestyle, which is characterized by its close harmony with nature and the environment. According to ancient shamanism, these practices are based on the belief in the existence of invisible deities of the sky, earth,...
East AsiaMongoliaNot specified in UNESCO dataset
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Le Naadam, festival traditionnel mongol
Naadam is a national festival celebrated every year from 11 to 13 July across Mongolia that focuses on three traditional games: horseracing, wrestling and archery. Mongolian Naadam is inseparably connected to the nomadic civilization of the Mongols, who have long practiced pastoralism on Central Asia’s vast steppe. Oral traditions,...
East AsiaMongoliaNot specified in UNESCO dataset
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Le Nawrouz, Novruz, Nowrouz, Nowrouz, Nawrouz, Nauryz, Nooruz, Nowruz, Navruz, Nevruz, Nowruz, Navruz
Nauryz is a traditional folk spring festival based on the worship of nature, the sun and the universe. Observed in several countries in Asia and the Middle East, it is associated with a love of nature and all living things, a respect for human beings, and the spread of good. In Mongolia, it is one of the most important holidays of the...
Global DiasporasAfghanistan / AzerbaijanNot specified in UNESCO dataset
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Le Ngondo, culte des oracles de l'eau et traditions culturelles associées chez les Sawa
The Ngondo traditions are based on the worship of water oracles. Practised by the Sawa community of Cameroon, they take place annually from September to the first Sunday of December. The popular and festive part of the practice is marked by a caravan touring the traditional Sawa districts with artistic performances, traditional...
AfricaCameroonNot specified in UNESCO dataset
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Register of Good Safeguarding Practices1 sources
Le programme du grand voilier-école omanais pour les jeunes (Safinat Shabab Oman) pour la paix et le dialogue culturel durable
The Oman Youth Sail Training Ship programme for peace and sustainable cultural dialogue actively contributes to introducing Oman’s intangible cultural heritage to the rest of the world. To date, it has made eighteen voyages reaching more than fifty-five countries. The programme, which is financed by the State, aims to enrich the...
Middle EastOmanNot specified in UNESCO dataset
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Les Parachicos dans la fête traditionnelle de janvier à Chiapa de Corzo
The traditional Great Feast takes place from 4 to 23 January every year in Chiapa de Corzo, Mexico. This celebration of music, dance, handicrafts, gastronomy, religious ceremonies and feasting takes place in honour of three Catholic saints: Saint Anthony Abbot, Our Lord of Esquipulas and, most importantly, Saint Sebastian. The dances of...
Latin America and CaribbeanMexicoNot specified in UNESCO dataset
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La Pirekua, chant traditionnel des P’urhépecha
Pirekua is a traditional music of the indigenous P’urhépecha communities of the State of Michoacán, Mexico, sung by both men and women. Its diverse mix of styles draws on African, European and indigenous American origins, with regional variations identified in 30 of the 165 P’urhépecha communities. A Pirekua, which is generally sung...
Latin America and CaribbeanMexicoNot specified in UNESCO dataset
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Les pratiques et significations associées à la préparation et à la consommation du ceviche, une expression de la cuisine traditionnelle péruvienne
Ceviche is a traditional dish in Peru prepared with raw fish marinated in lemon, seasoned with chili pepper and salt and accompanied with locally grown produce. The dish is consumed both on a daily basis and during festivities. It is associated with moments of celebration and social gathering, as well as with ritual celebrations,...
Latin America and CaribbeanPeruNot specified in UNESCO dataset
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La procession et les célébrations de la naissance du prophète Mahomet au Soudan
Al-Molid procession is a celebration of the Prophet Mohammed that takes place in Sudan. The celebration starts twelve days before the Prophet’s birthday, in the third month of the Islamic lunar calendar. It begins with a procession of thousands of men, women and children, community leaders, government officials, army and police forces...
AfricaSudanNot specified in UNESCO dataset
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La coutume du raengmyon de Pyongyang
Pyongyang Raengmyon (cold noodles made primarily from buckwheat) is a customary social and cultural dish in North Korea. It is served in a brass bowl and topped with trimmings of meat, Kimchi, vegetables, fruits and garnish. Cool meat stock or watery radish Kimchi juice is poured over the noodle strips to finish the preparation. A...
East AsiaKorea, Democratic People's Republic ofNot specified in UNESCO dataset
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La célébration du Sadeh/Sada
Sadeh, or Sada, is a celebration held annually on 30 January. In the folk calendar, it marks the day when farmlands are prepared for their next spring plantation and when people celebrate the end of the coldest winter days, with 50 days and 50 nights remaining to spring. Accordingly, ‘Sadeh’ means ‘one hundred’. The element enjoys...
Global DiasporasIran, Islamic Republic of / TajikistanNot specified in UNESCO dataset
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Le festival de Sango, Oyo
In Nigeria, the Sango Festival of Oyo marks the beginning of the Yoruba Traditional New Year in August. It is an ancestral worship that takes place in Sango, Nigeria, near the ancient Koso Temple. The ten-day festival is strongly connected to the social, religious, cultural and political institutions of the Oyo State. It is held in...
AfricaNigeriaNot 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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La Slava, célébration de la fête du saint patron de la famille
In Serbia, Orthodox Christian families celebrate an important holiday in honour of the patron saint, Slava, who is believed to be their protector and provider of welfare. The celebration consists of the ritual offering of a bloodless sacrifice and a feast held for relatives, neighbours and friends. A specially designed candle is lit in...
EuropeSerbiaNot specified in UNESCO dataset
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L'Hıdrellez, fête du printemps
The Spring Celebration ‘Hidrellez’ takes place annually on 6 May, which is recognized as Spring Day, or the awakening of nature. ‘Hidrellez’ is a compound noun derived from ‘Hidir’ and ‘Ilyas’, which are believed to be the protectors of earth and water and the helpers of individuals, families and communities in need of them. To mark...
Global DiasporasNorth Macedonia / TürkiyeNot specified in UNESCO dataset
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Le festival du printemps, pratiques sociales du peuple chinois pour célébrer le Nouvel An traditionnel
In China, the spring festival marks the beginning of the new year. It falls on the first day of the first month of the Chinese calendar and involves a variety of social practices to usher in the new year, pray for good fortune, celebrate family reunions and promote community harmony. This process of celebration is known as ‘guonian’...
East AsiaChinaNot 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 urgent safeguarding list1 sources
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,...
EuropeLatviaNot specified in UNESCO dataset
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Le tomyum-kung
Tomyum Kung is a traditional prawn soup from Thailand. The prawns are boiled with herbs, including lemongrass, kaffir lime leaves, galangal root and shallots, then seasoned with local condiments. It has a recognizable aroma and vibrant colours, and combines many tastes, including sweet, sour, savoury, spicy, creamy and slightly bitter....
Southeast AsiaThailandNot specified in UNESCO dataset
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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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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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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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La cuisine traditionnelle mexicaine - culture communautaire, vivante et ancestrale, le paradigme de Michoacán
Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs and manners. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating. The basis of the...
Latin America and CaribbeanMexicoNot specified in UNESCO dataset
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Les modes traditionnels de fabrication du fromage artisanal minas dans le Minas Gerais
The process of making artisanal Minas cheese involves knowledge and techniques developed by small rural producers in the State of Minas Gerais, in Brazil. Local cheesemakers are proud of the tradition of using raw milk and the ‘pingo’ (drop), a natural yeast composed of region-specific bacteria which, along with the maturation period...
Latin America and CaribbeanBrazilNot specified in UNESCO dataset
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La construction traditionnelle de bateaux en bois à Carriacou et à la Petite Martinique
Traditional wooden boatbuilding is a centuries-old tradition practised in Carriacou and Petite Martinique in Grenada. The men, women and children in the boat-building communities each have specific roles and functions during each stage of the process. Established shipwrights build the boats, felling trees that have been hand-selected...
Latin America and CaribbeanGrenadaNot specified in UNESCO dataset
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La recherche et le cavage de truffes en Italie, connaissances et pratiques traditionnelles
Italian truffle hunting and extraction is a set of knowledge and practices that has been transmitted orally for centuries. Today, it still characterizes the rural life of entire communities in the Italian peninsula. Truffle hunters, or tartufai, usually live in rural areas and small villages. There are two steps to truffle hunting: the...
EuropeItalyNot specified in UNESCO dataset
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UNESCO representative list1 sources
La culture et la tradition du café turc
Turkish coffee combines special preparation and brewing techniques with a rich communal traditional culture. The freshly roasted beans are ground to a fine powder; then the ground coffee, cold water and sugar are added to a coffee pot and brewed slowly on a stove to produce the desired foam. The beverage is served in small cups,...
Middle EastTürkiyeNot specified in UNESCO dataset
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Le washoku, traditions culinaires des Japonais, en particulier pour fêter le Nouvel An
Washoku is a social practice based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food. It is associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources. The basic knowledge and the social and...
East AsiaJapanNot specified in UNESCO dataset
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Le culte des rois Hùng à Phú Thọ
Annually, millions of people converge on the Hùng temple at Nghĩa Lĩnh mountain in Phú Thọ province to commemorate their ancestors and pray for good weather, abundant harvests, good luck and good health. The largest ceremony, the Ancestral Anniversary festival of the Hùng Kings, is celebrated for about one week at the beginning of the...
Southeast AsiaViet NamNot specified in UNESCO dataset
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Register of Good Safeguarding Practices1 sources
Xtaxkgakget Makgkaxtlawana : le Centre des arts autochtones et sa contribution à la sauvegarde du patrimoine culturel immatériel du peuple totonaque de Veracruz, Mexique
The Center for Indigenous Arts was designed as a response to a long-term desire of the Totonac people to create an educational institution to transmit their teachings, art, values and culture, while also providing favourable conditions for indigenous creators to develop their art. The structure of the centre represents a traditional...
Latin America and CaribbeanMexicoNot specified in UNESCO dataset
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UNESCO representative list1 sources
Yaldā/Chella
Yaldā/Chella refers to a traditional celebration of the sun and the warmth of life. Practiced in Iran and Afghanistan, the event takes place on the last night of autumn, when families gather at the houses of elders and sit around a table adorned with a series of symbolic objects and foods: a lamp to symbolize light, water to represent...
South AsiaIran, Islamic Republic of / AfghanistanNot specified in UNESCO dataset
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UNESCO representative list1 sources
Le yoga
The philosophy behind the ancient Indian practice of yoga has influenced various aspects of how society in India functions, whether it be in relation to areas such as health and medicine or education and the arts. Based on unifying the mind with the body and soul to allow for greater mental, spiritual and physical wellbeing, the values...
South AsiaIndiaNot specified in UNESCO dataset
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