UNESCO representative list1 sources
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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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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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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La fête du pardon célestinien
The Celestinian forgiveness celebration was inspired by Pope Celestine V, who issued a historical ‘Bull’ as an act of partnership among local populations. Taking place in the city and province of L’Aquila, the tradition comprises a set of rituals and celebrations transmitted uninterruptedly since 1294. The practice conveys a sense of...
EuropeItalyNot specified in UNESCO dataset
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Le vin commandaria
Commandaria wine is a traditional sweet red wine made in a group of villages on the southern slopes of the Troodos mountains. It is closely tied to the natural environment and involves using local grape varieties and traditional winemaking techniques. These include harvesting the grapes late in the season, drying them in the sun, and...
Middle EastCyprusNot 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 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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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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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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Les festivités associées au voyage de la Sainte Famille en Égypte
The festivals related to the Journey of the Holy Family in Egypt commemorate the Holy Family’s voyage from Bethlehem to Egypt to escape King Herod’s oppression. Every year, the event is memorialized by two festivals in which Egyptians, including Muslims and Coptic Christians of all ages and genders, participate in large numbers. The...
AfricaEgyptNot 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 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 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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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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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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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 et les pratiques liées à la culture du café Khawlani
The cultivation of Khawlani coffee beans begins by planting the seeds in mesh bags filled with soil and stored in a shaded area for three to four months. They are then transferred to agricultural terraces that conserve water and soil. The fruit grows two to three years after planting. It is harvested by hand and laid out to dry. To...
Middle EastSaudi ArabiaNot specified in UNESCO dataset
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Le Majlis, un espace culturel et social
Majlis are ‘sitting places’ where community members gather to discuss local events and issues, exchange news, receive guests, socialize and be entertained. The Majlis is where the community gathers to resolve problems, pay condolences and hold wedding receptions. It is typically a large space with carpets on the floor and cushions...
Middle EastUnited Arab Emirates / Saudi ArabiaNot 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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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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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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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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Register of Good Safeguarding Practices1 sources
La sauvegarde du patrimoine de l’accueil familial dans la ville miséricordieuse de Geel : un modèle d’accueil communautaire
The Belgian town of Geel is known for its tradition of hosting people with mental disorders in the homes of foster families. A form of psychiatric care, the community-based practice encourages the social participation of mentally-vulnerable people while destigmatizing mental illness. Over time, the practice has evolved into a...
EuropeBelgiumNot specified in UNESCO dataset
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UNESCO urgent safeguarding list1 sources
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 diwaniya, une pratique culturelle fédératrice au Koweït
The Diwaniya is a space where men of all ages and backgrounds come together to talk, connect and share ideas. It can take place in a home, a public space, or even a tent, and serves as a key setting for family members, neighbours and friends to discuss topics such as family matters, community issues, politics and current events. While...
Middle EastKuwaitNot 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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L’artisanat et les arts traditionnels de la construction liés au mudhif
Al-Mudhif is a large arched building made of reed and papyrus, both of which grow naturally in the marshes of southern Iraq. The building serves as a gathering place where members of the community can exchange, address conflicts, share experiences, tell stories and practise cultural activities and social rituals such as weddings,...
Middle EastIraqNot specified in UNESCO dataset
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Connaissances et savoir-faire traditionnels de la fabrication des yourtes kirghizes, kazakhes et karakalpak (habitat nomade des peuples turciques)
The yurt is a nomadic dwelling with a collapsible wooden circular frame covered with felt and braided with ropes. It can be easily assembled and dismantled within a short period of time. Yurts are made from natural and renewable raw materials. Men and their apprentices make the wooden frames by hand, along with wooden, leather, bone and...
Central AsiaKazakhstan / KyrgyzstanNot 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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