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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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L'arbre Mihrass: connaissances, compétences et rituels associés
Al-Mihrass is a type of olive tree notable for its size and age. The care of these ancient trees including grafting, pruning, fertilizing and harvesting requires traditional knowledge and skills that have been passed down through generations. The olive harvest takes place between October and early November, with families and neighbours...
Middle EastJordanNot specified in UNESCO dataset
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Al-Muhaibis : pratiques sociales et traditions associées
Al-Muhaibis is a popular game that tests players’ insight and intelligence. It is typically played during the month of Ramadan, after the Tarawih prayers. The game involves two teams sitting across from each other. A random draw determines which team goes first. The captain of the first team hides a ring in one of the team member’s...
Middle EastIraqNot specified in UNESCO dataset
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La méthode géorgienne de vinification à l’ancienne dans des kvevris traditionnels
Qvevri wine-making is practised throughout Georgia, particularly in village communities where unique varieties of grapes are grown. The Qvevri is an egg-shaped earthenware vessel used for making, ageing and storing the wine. Knowledge and experience of Qvevri manufacture and wine-making are passed down by families, neighbours, friends...
Middle EastGeorgiaNot specified in UNESCO dataset
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Le café arabe, un symbole de générosité
Arabic coffee highlights an important aspect of generosity in Arab societies and the associated traditions of hospitality. Serving and drinking Arabic coffee is a daily ritual for communities, groups and individuals. It is served at weddings and tribal gatherings (reconciliation and conflict resolution majalis) in all submitting States...
Middle EastUnited Arab Emirates / OmanNot specified in UNESCO dataset
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L’argan, pratiques et savoir-faire liés à l’arganier
The argan tree is an endemic woodland species found in the Arganeraie Biosphere Reserve in south-west Morocco. Rural women and, to a lesser extent, men living in the reserve practise traditional methods to extract argan oil from the fruit of the tree. Different tasks, transmitted by means of imitation and through non-formal education,...
AfricaMoroccoNot 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 apicole en Slovénie, un mode de vie
In Slovenia, beekeeping is a way of life for many individuals, families and communities, who obtain bee products for food and traditional medicine and use their knowledge and skills to care for the honeybees and the environment. The only subspecies kept in Slovenia is the Carniolan bee. Beekeepers have around 200,000 bee colonies, and...
EuropeSloveniaNot 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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Le Buklog, système de rituels de gratitude des Subanen
Buklog is an elaborate thanksgiving ritual system of the Subanen, an indigenous people in the southern Philippines. The head of a host family, usually a village chief called ‘timuay’, plans the ritual system to express gratitude to the spirits. The rituals ensure harmony among family, clan and community members, as well as among the...
Southeast AsiaPhilippinesNot 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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La tradition cérémonielle du Keşkek
Keşkek is a traditional Turkish ceremonial dish prepared for wedding ceremonies, circumcisions and religious holidays. Women and men work together to cook wheat and meat called ‘Keşkek’ in huge cauldrons, then serve it to the guests. The wheat is washed with prayers the preceding day, and then carried to a large stone mortar, to the...
Middle EastTürkiyeNot specified in UNESCO dataset
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La cérémonie du mehregân
In Tajikistan and the Islamic Republic of Iran, Mehregan is a religious celebration that is tied to the autumn harvest. Every year, from 2 October to 2 November, communities express gratitude to God for their livestock and crops. The rituals performed during the ceremony and the products featured vary according to the region and to the...
Global DiasporasTajikistan / Iran, Islamic Republic ofNot specified in UNESCO dataset
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La pêche à la charfiya aux îles Kerkennah
Charfia fishing in the Kerkennah Islands is a traditional, passive fishing technique that capitalises on the hydrographic conditions, seabed contours and natural resources both at sea and on land. The ‘charfia’ is a fixed fishery system consisting of palm fronds embedded in the seabed to create a triangular barrier, blocking the path of...
AfricaTunisiaNot specified in UNESCO dataset
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Les processus de construction de la maison quincha et de la junta de embarre/embarra
The construction of mud or clay houses, known as quincha houses, is a traditional building practice commonly found in rural and semi-urban areas in many parts of Panama. These homes are made using a mix of clay soil, hay and natural fibres, along with wood and plants to support the structure. This construction process – called a 'junta...
Latin America and CaribbeanPanamaNot 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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L’artisanat du cuivre de Lahidj
Copper craftsmanship of Lahij is the traditional practice of making and using copperware concentrated in the Lahij community in the Caucasus. The copper-smelting master coordinates the entire process and is accompanied by an apprentice who learns the necessary techniques while helping the master. The coppersmith-hammerer pumps the air...
Middle EastAzerbaijanNot specified in UNESCO dataset
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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...
Middle EastSaudi ArabiaNot specified in UNESCO dataset
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L’espace culturel de la place Jemaa el-Fna
The Jemaa el-Fna Square is one of the main cultural spaces in Marrakesh and has become one of the symbols of the city since its foundation in the eleventh century. It represents a unique concentration of popular Moroccan cultural traditions performed through musical, religious and artistic expressions. Located at the entrance of the...
AfricaMoroccoNot specified in UNESCO dataset
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La culture de la préparation du sumanak/sumalak
Sumanak is a special dish traditionally prepared during the Navruz festival. It is made from sprouted wheat, butter and flour, symbolizing the awakening of nature and rebirth. The wheat sprouts, called ‘sabza’, represent new life in spring. The process involves washing, roasting and crushing the wheat, and then boiling the juice for up...
Central AsiaTajikistanNot specified in UNESCO dataset
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La culture de la préparation du bortsch ukrainien
__Case of extreme urgency__ Ukrainian borscht is a traditional dish that is cooked with broth combined with beetroot, sugar beet or fermented beet juice. There are many versions, and the practice entails the recipe, cooking method and occasion, according to which a certain variety is prepared. Borscht is cooked in a large pan or pot and...
EuropeUkraineNot specified in UNESCO dataset
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Dipavali
Deepavali, also known as Diwali, is a light festival celebrated annually by diverse individuals and communities across India, that marks the last harvest of the year and the start of a new year and new season. Based on the lunar calendar, it falls on the new moon in October or November and lasts several days. It is a joyous occasion...
South AsiaIndiaNot 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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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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La tradition de l’empaako des Batooro, Banyoro, Batuku, Batagwenda et Banyabindi de l’ouest de l’Ouganda
Empaako is a naming system practised by the Batooro, Banyoro, Batuku, Batagwenda and Banyabindi, whereby children are given one of twelve names shared across the communities in addition to their given and family names. Addressing a person by her or his Empaako name is a positive affirmation of social ties. It can be used as a greeting...
AfricaUgandaNot specified in UNESCO dataset
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L’Épiphanie éthiopienne
Ethiopian epiphany is a colourful festival celebrated all over Ethiopia to commemorate the baptism of Jesus Christ by John the Baptist in the River Jordan. The commemoration starts on the eve of the main festival on 18 January. The eve is known as Ketera, which means blocking the flow of water for the blessing of the celebrants. On the...
AfricaEthiopiaNot specified in UNESCO dataset
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Le Fichee-Chambalaalla, festival du Nouvel an des Sidamas
Fichee-Chambalaalla is a New Year festival celebrated among the Sidama people. According to the oral tradition, Fichee commemorates a Sidama woman who visited her parents and relatives once a year after her marriage, bringing ''buurisame'', a meal prepared from false banana, milk and butter, which was shared with neighbours. Fichee has...
AfricaEthiopiaNot 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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L’art populaire des Matyó, la broderie d’une communauté traditionnelle
The folk art of the Roman Catholic Matyó community in and around the town of Mezőkövesd in north-eastern Hungary is characterized by floral motifs that are found in flat-stitch embroidery and ornamented objects. Matyó embroidery decorates the traditional dress of the region, worn by local people in celebratory events and in folk dancing...
EuropeHungaryNot 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 culture géorgienne du blé : traditions et rituels
Georgian wheat culture involves a set of practices and rituals based on the cultivation and use of local varieties of endemic wheat. It also encompasses the use of related objects, such as traditional labour tools, stone mills and hand-made bread ovens. For the practising communities, endemic wheat is a symbol of life, growth and...
Middle EastGeorgiaNot 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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L’art du pain d’épices en Croatie du Nord
The tradition of gingerbread making appeared in certain European monasteries during the Middle Ages and came to Croatia where it became a craft. Gingerbread craftspeople, who also made honey and candles, worked in the area of Northern Croatia. The process of making gingerbread requires skill and speed. The recipe is the same for all...
EuropeCroatiaNot specified in UNESCO dataset
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Gnaoua
Gnawa refers to a set of musical events, performances, fraternal practices and therapeutic rituals mixing the secular with the sacred. Gnawa is first and foremost a Sufi brotherhood music combined with lyrics with a generally religious content, invoking ancestors and spirits. Originally practised by groups and individuals from slavery...
AfricaMoroccoNot specified in UNESCO dataset
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Le plat harees : savoir, savoir-faire et pratiques
Harees is a popular traditional dish made with wheat grain, meat and ghee. Typically consumed at breakfast and dinner, the dish is usually made in big quantities because of the effort required to clean and grind the grain. It is served in large dishes that are shared by several people, and eaten using the thumb and forefinger while...
Middle EastUnited Arab Emirates / OmanNot 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 culture des hawkers à Singapour, les pratiques culinaires et de restauration en communauté dans un contexte urbain multiculturel
Hawker culture in Singapore: community dining and culinary practices in a multicultural urban context is present throughout Singapore. Hawkers prepare a variety of food (‘hawker food’) for people who dine and mingle at hawker centres. These centres serve as ‘community dining rooms’ where people from diverse backgrounds gather and share...
Southeast AsiaSingaporeNot specified in UNESCO dataset
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L’Iftar/Eftari/Iftar/Iftor et ses traditions socioculturelles
Iftar (also called Eftari, İftar or Iftor in practicing countries) is observed by Muslims at sunset in the month of Ramadan (the ninth month in the lunar calendar), upon completion of all religious and ceremonial rites. Observed by people of all ages, genders and backgrounds, it marks the daily termination of the hardships of fasting...
Global DiasporasAzerbaijan / Iran, Islamic Republic ofNot specified in UNESCO dataset
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Le ftira, art culinaire et culture du pain plat au levain à Malte
Il-Ftira, culinary art and culture of flattened sourdough bread in Malta, is a key part of the cultural heritage of the inhabitants of the Maltese archipelago. Ftira has a thick crust and light internal texture, characterized by large, irregular holes (an open crumb). It is flatter than other Maltese breads and has a hotter baking...
EuropeMaltaNot specified in UNESCO dataset
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Les fêtes indigènes dédiées aux morts
As practised by the indigenous communities of Mexico, el Día de los Muertos (Day of the Dead) commemorates the transitory return to Earth of deceased relatives and loved ones. The festivities take place each year at the end of October to the beginning of November. This period also marks the completion of the annual cycle of cultivation...
Latin America and CaribbeanMexicoNot specified in UNESCO dataset
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La cuisine italienne, entre durabilité et diversité bioculturelle
A cultural and social blend of culinary traditions, the element is associated with the use of raw materials and artisanal food preparation techniques. It is a communal activity that emphasizes intimacy with food, respect for ingredients, and shared moments around the table. The practice is rooted in anti-waste recipes and the...
EuropeItalyNot specified in UNESCO dataset
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La culture du bien-être lié au jamu
Jamu is a form of herbal medicine and treatment that has been practised in Indonesia since the eighth century. It is based on the belief of curing hot diseases with medicines of a cold nature, and cold diseases with medicines of a hot nature, with a healthy condition being a balance between hot and cold elements in the body. The colours...
Southeast AsiaIndonesiaNot specified in UNESCO dataset
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Le joropo au Venezuela
Joropo is a lively festive tradition resulting from the encounter between Indigenous People, Africans and Europeans. Its practice varies according to the regions: East, Guayana, The Andes, West Central, Central and The Plains. It combines music, poetry, singing and dancing, and involves various instruments such as the harp, cuatro,...
Latin America and CaribbeanVenezuela, Bolivarian Republic ofNot specified in UNESCO dataset
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Soupe au giraumon
Joumou or giraumon soup is a traditional Haitian pumpkin soup made with vegetables, plantains, meat, pasta and spices. It is a celebratory dish, deeply rooted in Haitian identity, and its preparation promotes social cohesion and belonging among communities. Originally reserved for slave owners, Haitians took ownership of the soup when...
Latin America and CaribbeanHaitiNot 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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Kithul Madeema/Kithul Kapeema, une ancienne technique autochtone d’entaillage du kithul au Sri Lanka
In rural village communities in Sri Lanka, kithul madeema, or kithul tapping, is a traditional method of collecting sap from the kithul tree, a tall palm found in forests and home gardens. The process entails climbing the tree using a ladder and wrapping the flower stalk with vine. A sacred tapping knife is then used to cut the stalk...
South AsiaSri LankaNot 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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Les savoirs, savoir-faire et pratiques liés à la production et à la consommation du couscous
The knowledge, know-how and practices pertaining to the production and consumption of couscous encompass the methods of preparation, manufacturing conditions and tools, associated artefacts and circumstances of consumption of couscous in the communities concerned. Preparing couscous is a ceremonial process involving several different...
AfricaAlgeria / MauritaniaNot specified in UNESCO dataset
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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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La parranda de San Pedro de Guarenas et Guatire
Every year in the small towns of Guarenas and Guatire, devotees of San Pedro the Apostle celebrate his saint’s day with a series of popular festivities and rituals. An image of San Pedro is stored in all the town’s churches while the saint is celebrated with popular songs. Then, at midnight, a mass is held and the images are taken out...
Latin America and CaribbeanVenezuela, Bolivarian Republic ofNot 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 danse et musique de lyre arquée ma’di
The Ma’di bowl lyre music and dance is a cultural practice of the Madi people of Uganda. Passed on by the community’s ancestors, the songs and dances involved in the tradition are performed for various purposes, including weddings, political rallies, to celebrate good harvests, educate children, resolve conflict or mourn the passing of...
AfricaUgandaNot 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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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 festivités du Mesir Macunu
The Mesir Macunu festival of Manisa, Turkey, commemorates the recovery of Hafsa Sultan, mother of Suleiman the Magnificent, who was cured of a disease by the invention of a paste known as mesir macunu. The Sultan then ordered that the paste be disseminated to the public. So, every year from 21 to 24 March, the paste is prepared by a...
Middle EastTürkiyeNot specified in UNESCO dataset
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La Fête de la Messosporitissa (Fête de la Toute-Puissante Mère de Dieu de la période des semailles), Fête de Notre-Dame des ruines antiques
The Feast of Our Lady is an important festivity in Greek Orthodox Christianity that is observed on 21 November. The night before the event, an evensong ceremony takes place in a seventeenth-century chapel that is located within the archaeological site of Eleusis. Believers bring a specially prepared sweet bread, called ‘artos’ (bread),...
EuropeGreeceNot specified in UNESCO dataset
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L’art ñai’ũpo, un artisanat ancestral de la céramique
Ñai’ũpo is a traditional ceramic craft that involves making blackish cooking and eating utensils by hand using natural materials and techniques that have been passed down through the generations. Practiced by communities organised in associations of potters in Itá, Tobatí and Yaguarón, the process is both practical and cultural,...
Latin America and CaribbeanParaguayNot specified in UNESCO dataset
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La cérémonie de la Nan Pa’ch
The Paach ceremony is a corn-veneration ritual celebrated in San Pedro Sacatepéquez. The ceremony gives thanks for good harvests in a ritual that highlights the close connection between humans and nature and features prayers in the Mam language. The participants are mostly older farmers, both men and women, with extensive ties to the...
Latin America and CaribbeanGuatemalaNot specified in UNESCO dataset
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Le Nar Bayrami, fête traditionnelle de la grenade et sa culture
Nar Bayrami is an annual festival in October/November in Azerbaijan’s Goychay region that celebrates the pomegranate and its traditional uses and symbolic meaning. Pomegranate culture is a set of practices, knowledge, traditions and skills related to the cultivation of the fruit, which is used not only in a range of culinary contexts,...
Middle EastAzerbaijanNot specified in UNESCO dataset
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Le nsima, tradition culinaire du Malawi
Nsima, the Culinary Tradition of Malawi, is a compound name for the culinary and dietary tradition of Malawians as well as the name of a single component of this tradition, a form of thick porridge prepared with maize flour. Nsima is prepared through an elaborate process requiring specific knowledge, from pounding the maize into flour...
AfricaMalawiNot 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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L'Oshi Palav, plat traditionnel et ses contextes sociaux et culturels au Tadjikistan
Oshi palav (pilaf) is a traditional dish of communities in Tajikistan recognized as a part of their cultural heritage. Otherwise known as the ‘King of meals’, it is based on a recipe using vegetables, rice, meat and spices but up to 200 varieties of the dish exist. Considered an inclusive practice that aims to bring people of different...
Central AsiaTajikistanNot 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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La tradition et la culture du palov
There is a saying in Uzbekistan that guests can only leave their host’s house after palov has been offered. Palov is a traditional dish made and shared throughout rural and urban communities of Uzbekistan. It is prepared with ingredients such as rice, meat, spices and vegetables and in addition to be enjoyed as a regular meal, is served...
Central AsiaUzbekistanNot specified in UNESCO dataset
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La cueillette de la germandrée sur le mont Ozren
On 11 September each year, the day of the beheading of St. John the Baptist, inhabitants of the villages around Ozren mountain go to Gostilij to pick iva grass. After hiking up the hills, villagers of all social, gender and age groups pick iva grass, both individually and in groups. Iva must be picked carefully and pickers need to find...
EuropeBosnia and HerzegovinaNot specified in UNESCO dataset
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Le pèlerinage au monastère de l’apôtre Saint Thaddée
The annual three-day pilgrimage to St. Thaddeus Apostle Monastery in northwestern Iran is held each July. The pilgrimage venerates two prominent saints: St. Thaddeus, one of the first apostles preaching Christianity, and St. Santukhd, the first female Christian martyr. The bearers of the element are the Armenian population in Iran,...
Global DiasporasIran, Islamic Republic of / ArmeniaNot specified in UNESCO dataset
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Les valeurs, connaissances, coutumes et pratiques du peuple awajún liées à la poterie
The Awajún people of northern Peru view pottery as an example of their harmonious relationship with nature. The pottery preparation process comprises five stages: the collection of materials, modelling, firing, decorating and finishing. Each stage of the process has a meaning and associated values that are told in the people’s oral...
Latin America and CaribbeanPeruNot specified in UNESCO dataset
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Les pratiques et l'artisanat associés à la rose damascène à Al-Mrah
The practices and craftsmanship associated with the Damascene rose are mainly practised by farmers and families in Al-Mrah village, in rural Damascus, who possess expert knowledge of producing essential oils and traditional medicine from the Damask Rose, among other things, as well as the village community and families who organize the...
Middle EastSyrian Arab RepublicNot specified in UNESCO dataset
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Les pratiques et connaissances traditionnelles liées au terere, boisson guaraní ancestrale au Paraguay, dans la culture du pohã ñana
The practices and traditional knowledge of Terere in the culture of Pohã Ñana, Guaraní ancestral drink in Paraguay, are widespread in the Paraguayan territory and involve a variety of bearers. Terere is a traditional drink prepared in a jug or thermos, in which cold water is mixed with Pohã Ñana crushed in a mortar. It is served in a...
Latin America and CaribbeanParaguayNot specified in UNESCO dataset
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Les services et l’hospitalité offerts pendant la visite de l’Arba’in
Provision of services and hospitality during the Arba’in visitation is a social practice performed across the central and southern regions of Iraq, from where processions of visitors and pilgrims converge towards the Holy City of Karbala. The tradition – a social practice with deep roots in the Iraqi and Arab tradition of hospitality –...
Middle EastIraqNot specified in UNESCO dataset
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Pujllay et Ayarichi : musiques et danses de la culture yampara
Pujllay and Ayarichi are the main musical and choreographic forms of the Yampara culture. They complement each other and form a whole: Pujllay linked to the rainy season and Ayarichi to the dry. Pujllay is performed primarily by males, during the ritual of the same name celebrating the renewal of life and abundance brought on by rains....
Latin America and CaribbeanBolivia, Plurinational State ofNot 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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Les Raiho-shin, visites rituelles de divinités masquées et costumées
Raiho-shin rituals take place annually in various regions of Japan – especially in the Tohoku, Hokuriku, Kyushu and Okinawa regions – on days that mark the beginning of the year or when the seasons change. Such rituals stem from folk beliefs that deities from the outer world – the Raiho-shin – visit communities and usher in the new year...
East AsiaJapanNot specified in UNESCO dataset
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Les rituels et pratiques associés au sanctuaire de Kit Mikayi
The Rituals and practices associated with Kit Mikayi shrine concern the Luos of western Kenya. Legend has it that Kit Mikayi Shrine is associated with the good fortunes of the Seme people and other Luo ethnic communities who live around the shrine enclave. People access the shrine for many different reasons, including praying, taking...
AfricaKenyaNot specified in UNESCO dataset
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Le sbuâ, pèlerinage annuel à la zawiya Sidi El Hadj Belkacem, Gourara
Each year, pilgrims from Zenata communities in the south-west Algerian Sahara visit mausoleums of saints to commemorate the birth of the Prophet Mohammed. Sbuâ is a pilgrimage, which runs for a week and entails cultural practices that focus on group activities, which include celebrations with singing and dancing. On the seventh day,...
AfricaAlgeriaNot specified in UNESCO dataset
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Le séga tambour des Chagos
Sega tambour Chagos is one of the types of Sega music of Mauritius, with origins in the Chagos Archipelago. Like other Sega music, it is born from slavery and sung in Chagossian Creole particular to the islands. Sega tambour Chagos is a gentle, vibrant and rhythmic performance of music, song and dance based on the ‘tambour’ – a large,...
AfricaMauritiusNot specified in UNESCO dataset
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La pêche aux crevettes à cheval à Oostduinkerke
Twelve households in Oostduinkerke are actively engaged in shrimp fishing: each has its own speciality, such as weaving nets or an extensive knowledge of Brabant draft horses. Twice a week, except in winter months, the strong Brabant horses walk breast-deep in the surf in Oostduinkerke, parallel to the coastline, pulling funnel-shaped...
EuropeBelgiumNot 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 tradition du sauna à fumée en Võromaa
The smoke sauna tradition is an important part of everyday life in the Võro community of Estonia. It comprises a rich set of traditions including the actual bathing customs, the skills of making bath whisks, building and repairing saunas, and smoking meat in the sauna. The sauna is a building or room heated by a stove covered with...
EuropeEstoniaNot specified in UNESCO dataset
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Les pratiques sociales et les connaissances liées à la préparation et à l’utilisation de l’eau-de-vie traditionnelle de prunes (šljivovica)
Šljivovica is a traditional plum spirit. The element includes the complex knowledge and skills to prepare the drink in a home environment as well as its use in everyday and ritual practices. The preparation has multiple stages involving families and communities. Plums are usually grown on family farms and harvested in the fall. They are...
EuropeSerbiaNot specified in UNESCO dataset
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Le rite du printemps de Juraǔski Karahod
The spring rite of Juraǔski Karahod is performed by residents of the village of Pahost on St. George’s Day. For Belarusians, St. George safeguards livestock and agriculture. In Pahost, the holiday is observed through a specific ceremonial rite that encompasses various ceremonial activities, songs, games, omens and beliefs....
EuropeBelarusNot 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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L’estivage dans un fäbod et seter : connaissances, traditions et pratiques liées au pâturage des terres reculées et à la production alimentaire artisanale
In Sweden and Norway, summer farming refers to the practice of moving livestock to outlying lands in late spring. It entails knowledge concerning animal husbandry and herding, dairy production, land management and handicrafts. It also involves herding calls, songs, storytelling and rituals. The practices and expressions of summer...
EuropeSweden / NorwayNot specified in UNESCO dataset
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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...
Middle EastAzerbaijanNot specified in UNESCO dataset
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La prise de la pierre sacrée ou les rites du nouvel an en pays Guin au Togo
The rites of the New Year are a series of around twenty rituals practised annually by the Guin People of southern Togo, over the course of seven months, to honour deities and ancestors. These rituals follow a lunar calendar and take place at the same times each year. The new year is marked by the most important rite, ‘Ekpéssosso’, which...
AfricaTogoNot specified in UNESCO dataset
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La Confrérie des fleurs et des palmes
The Confraternity of flowers and palms is a traditional celebration that blends indigenous beliefs with Catholic practices in the community of Panchimalco. The event coincides with the beginning of the rainy and harvest season and is characterized by a procession of palms decorated with wildflowers. This procession, which attracts...
Latin America and CaribbeanEl SalvadorNot specified in UNESCO dataset
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La pratique de fabrication de l’asin tibuok, le sel de mer artisanal des Boholano de l’île de Bohol aux Philippines
Asin tibuok, or whole salt, is a traditional type of sea salt made through a long and careful process amongst the Boholano of Bohol Island. The final product looks like a white egg inside a brown shell. It is handmade using natural materials and traditional techniques that have been passed down through generations. The salt-making...
Southeast AsiaPhilippinesNot specified in UNESCO dataset
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La zaffa dans le mariage traditionnel
The zaffa is a traditional bridal procession that marks a couple’s transition from single to married life. It involves rituals, music, dance and a festive gathering. The zaffa begins with careful preparations. The bride undergoes cleansing rituals and applies henna, while special clothes, jewellery and other adornments are prepared for...
Global DiasporasDjibouti / ComorosNot 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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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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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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Le savoir traditionnel des chamanes jaguars de Yuruparí
The mythical and cosmological structures that make up the traditional knowledge of the jaguar shamans of Yuruparí represent the cultural heritage of the many ethnic groups that live along the Pirá Paraná River in south-eastern Colombia, in the department of Vaupés. According to ancestral wisdom, the Pirá Paraná forms the heart of a...
Latin America and CaribbeanColombiaNot 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 rencontres traditionnelles Sohbet
Traditional Sohbet meetings play a crucial role in transmitting Turkish folk literature, folk dances and music, village plays as well as societal values. Turkish men meet regularly indoors, especially in winter, to discuss local social and cultural issues, safeguard traditions, and encourage solidarity, mutual respect and a sense of...
Middle EastTürkiyeNot specified in UNESCO dataset
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Les rites festifs traditionnels printaniers des éleveurs de chevaux kazakhs
Traditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village in the Ulytau District of Karaganda Oblast – mark the end of the old and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve...
Central AsiaKazakhstanNot specified in UNESCO dataset
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Les techniques traditionnelles de transformation du thé et les pratiques sociales associées en Chine
China’s traditional tea processing techniques and associated social practices entail the knowledge, skills and practices around tea plantation management, tea-leaf picking, manual processing, drinking and sharing. Based on natural conditions and local customs, tea producers have developed six categories of tea: green, yellow, dark,...
East AsiaChinaNot 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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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 culture apicole dans les arbres
Tree beekeeping culture includes knowledge, skills, practices, traditions, rituals and beliefs connected to wild bees breeding in tree hives or log hives located in forest areas. Tree beekeepers take care of bees in a special way by trying to recreate the primeval living conditions in tree hives without interfering with the natural life...
EuropePoland / BelarusNot 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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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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Les chants populaires ví et giặm de Nghệ Tĩnh
Ví and Giặm songs are sung by a wide range of communities in Nghệ An and Hà Tĩnh Provinces of north-central Viet Nam. Specific songs are sung without instrumental accompaniment while people cultivate rice in the fields, row boats, make conical hats or lull children to sleep. Ví and Giặm lyrics use the specific dialect and linguistic...
Southeast AsiaViet NamNot 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 Xeedho
Xeedho is a dish given by a mother-in-law to her son-in-law to celebrate the first week of her daughter’s marriage. It consists of a container carved from a tree trunk, made to hold small pieces of dried dromedary meat that is fried in butter and preserved in ghee. The container is placed inside a basket, wrapped in aluminium foil and...
AfricaDjiboutiNot specified in UNESCO dataset
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Le Yaokwa, rituel du peuple Enawene Nawe pour le maintien de l’ordre social et cosmique
The Enawene Nawe people live in the basin of the Juruena River in the southern Amazon rainforest. They perform the Yaokwa ritual every year during the drought period to honour the Yakairiti spirits, thereby ensuring cosmic and social order for the different clans. The ritual links local biodiversity to a complex, symbolic cosmology that...
Latin America and CaribbeanBrazilNot specified in UNESCO dataset
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La fabrication de la poterie de Zlakusa, poterie au tour manuel dans le village de Zlakusa
Zlakusa pottery making, hand-wheel pottery making in the village of Zlakusa relates to the knowledge and skills involved in making unglazed vessels for thermic food processing. Used in households and restaurants across Serbia, Zlakusa pottery is made of clay and calcite and the wheel is run exclusively by hand. The process takes seven...
EuropeSerbiaNot specified in UNESCO dataset
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